SA’s cellar doors reopen, but there are changes that will be in place
Excitement is building across South Australia as cellar doors re-open their doors to visitors this week, just in time for the long weekend. But it won’t be the same.
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Excitement and a sense of relief is building across the state as cellar doors re-open this week. Visitors may not be greeted with hugs but the socially distanced welcome will be warm and the smiles wide.
According to the State Government’s Roadmap to Recovery Step 2 Directions, which rolled out on Monday, cellar doors can host up to 80 visitors, serve drinks with or without food and conduct wine tastings.
Under the current rules, any food or wine must be consumed while seated so the traditional wine tasting experience at the bar is out for now.
It’s all good news for Turkey Flat Vineyards’ owner Christie Schulz, whose family has been growing grapes in the Barossa for more than 170 years.
“COVID-19 was on the back of three years of drought,” Ms Schulz said.
“I think we are on the road to some sort of normality now.
“People can finally get out of the house and come visit us.
“They are so excited to get out and do something and so full of gratitude they almost want to embrace and kiss you, but obviously can’t.”
Max & Me Wines’ Phil and Sarah Lehmann can’t wait to show people what they’ve been up to.
Their creations can be tasted at the Eden Valley Hotel.
“We are fortunate that South Australia acted so fast on restrictions to look after the welfare of everyone,” Mr Lehmann said.
Z Wines winemaker Janelle Badrice (nee Zerk) is thrilled to showcase her new 2020 releases in the Tanunda cellar door’s relaxed setting which is open seven days a week.
“We were already set-up for seated tastings,” Ms Badrice said.
“We’ve got retro couches, marble tables and have always had tasting flights on the menu and platters full of local produce – an actual experience.
“People learn a lot about the Barossa as well as the wines.”
Food is also a priority for Rojomoma Wines, which doesn’t have a cellar door as such, but conducts tastings in their winery.
Over the long weekend, winemaker Bernadette Kaeding and her family are teaming up with chef Shane Wilson to host curated wine and food flights.
The experiences on Saturday, Sunday and Monday showcase new release wines and bookings are essential.
“People will be sitting next to the basket press and barrels. It’s all here in the one space,” Mrs Kaeding said.
Rusden will conduct seated tastings of their entire range, including museum offerings.
Wineries are following strict hygiene protocols to ensure a memorable and safe experience for visitors.
Meanwhile, across the state, many brands like McLaren Vale’s Maxwell Wines are opting for pre-booked tasting flights to manage demand and flow.
Langhorne Creek’s Kimbolton Wines is offering seated wine and cheese tastings across three afternoon timeslots.
Again, booking is essential.
Kimbolton is also offering gourmet toasted sandwiches and individual cheese platters to ensure no sharing of food – shared food offerings are discouraged for now under the COVID-19 rules.
“We can fit 10 people in the cellar door, 10 on our front deck, 20 on our back patio and 9 upstairs on the rooftop, so that’s plenty of room for visitors,” said Nicole Clark, co-owner of Kimbolton Wines.
“We’ve marked out where people can stand, we’ve moved tables to the correct spacing and we’re ready to go.”
Staff temperatures are checked at the start of each day, regular cleaning of touchpoints is occurring, cash payments have been phased out and other initiatives have been implemented, such as the laminating of wine tasting sheets for easy cleaning between visitors.
At Pikes Wines in the Clare Valley, 80 visitors can be seated across the cellar door, cellar, Slate restaurant, deck, brewery and beer garden spaces.
Hourly seated tastings, in a flight of five wines, including the famous Pikes Traditionale Riesling, are being offered.
“We’re set-up for 16 people for tastings in the cellar door and we’ll configure the tables to suit the guests and group sizes,” said cellar door manager Pud Smith.
“We’ll cap online bookings at 12 to allow four walk ins, which is a good balance for us. The more preparation we can do before people arrive, the better.”
Two staff members have been employed to manage the rotating cleaning schedule at Pikes, which includes handrails, doorknobs, toilets and other touch points.
Hand sanitiser is located at entrances with signs asking visitors to use it before entry, and other signage reminds guests about social distancing rules.
“Our number one focus is on the safety of both our staff and our guests,” Mr Smith said. “Then working within the restrictions, we want to provide the best experience we can for as many people as possible.”