Major changes for the Australian wine industry

It has been a week of big changes in the Australian wine industry with the families behind Wirra Wirra and Ashton Hills acquiring star Adelaide Hills producer Hahndorf Hill, and Australian Wine Holdco Limited - a group of international investors - announcing the creation of Vinarchy, a new global wine company.

Vinarchy combines Accolade Wines and its multiple brands with the Australian, New Zealand and Spanish wine businesses formerly owned by Pernod Ricard. The new business is one of the largest wine companies in the world.

As reported first by Wine Business Monthly, the acquisition of Austrian varietals specialist Hahndorf Hill adds depth to the Wirra Wirra group’s presence in the Adelaide Hills,

Founded in 2002 by former Mulderbosch vigneron Larry Jacobs and Marc Dobson, Hahndorf Hill has built a loyal following for its wines, including being regarded as the leading Australian producer of Austrian white varietal gruner veltliner.

The six-hectare estate, just outside the historic village of Hahndorf, also features a popular cellar door and thriving wine tourism experience.

“At a time when the Australian wine industry is facing real challenges, we’re choosing to invest in quality, authenticity and long-term growth,” said Matthew Deller MW, CEO of Wirra Wirra.

“Larry and Marc have created something truly special. Hahndorf Hill fits perfectly with our vision for the future.”

Jacobs and Dobson will retire from the wine industry following the transition.

“Marc and I are thrilled that Wirra Wirra will be taking over the reins,” said Jacobs. “The Wirra Wirra team has all the skills and enthusiasm to take Hahndorf Hill to the next level.”

The Hahndorf Hill portfolio includes four expressions of grüner veltliner, and a range that includes blaufränkisch, St Laurent, and zweigelt. Hahndorf Hill wines are distributed nationally by Domaine Wine Shippers.

Vinarchy, meanwhile, will feature a large number of leading wine brands, ranging from Berri Estates, Hardy's, Jacob's Creek, Petaluma, Grant Burge, St Hallett, St Hugo and Orlando to New Zealand brands Stoneleigh, Brancott Estate, Church Road and Mud House.

It also includes Campo Viejo – the best selling Rioja brand, Ysios and Tarsus.

Helen McCarthy, from St Hallett, has been named to the new position as director of global winemaking at Vinarchy.

WBM reports the name Vinarchy combines Vin (the French word for wine), with Archy (from the Ancient Greek word for leadership). Together it means wine leadership.

Image: Matthew Deller, Larry Jacobs and Marc Dobson at Hahndorf Hill 

New Brisbane venue with a view goes for gold

There's a hot spot for dining with a view in Brisbane.

The Summit Restaurant has just opened at Mt Coot-tha and boasts spectacular vistas.

The new venue is a multi-million-dollar revitalisation of the heritage-listed site overlooking the 2032 Olympic Games city.

Think a dining room in the heritage building, a brewpub-style public bar, and a veranda with those panoramic views across Brisbane and out to Moreton Bay.

The food will be modern Australian using Queensland ingredients, including Elliott Heads spanner crab, Daintree barramundi and Longreach organic lamb - alongside ingredients grown on-site.

Queensland hospitality heavyweight Kym Machin, renowned for his time at acclaimed Brisbane institution Urbane, is the driving forced in the kitchen.

 


“With this menu, we wanted to tell a story of place, showcasing the best of Queensland while exploring our diverse climates, regions and native ingredients,” Machin said.

“When you’re standing at The Summit, you can see for miles - from the city to the bay and out to the hinterland - and we wanted the menu to reflect that sense of scale and beauty.

“In a destination as iconic as this, it’s essential that we celebrate and represent the growers, producers and communities who make Queensland so special. It’s not just about great food; it’s about creating a genuine connection to this land and the people who shape it.”

Menu highlights include Goldband snapper with wild garlic and native ginger; roast duck smoked over paperbark; as well as almond-fed pork with pickled apples, and pumpkin agnolotti with candied shoots.

There will be two tasting menus ($79 and $99), while the Bar Share menu highlights dishes like goat cheese puffs, lamb tacos and beef and beetroot tartare.

Mantle Group founder Godfrey Mantle said the opening of The Summit represents a major milestone for the group.

“The Summit is one of the most unique dining sites in the country; beautiful by day
and absolutely spectacular at night,” Mantle said.

The opening of The Summit Restaurant marks the first step in Mantle Group’s broader vision for the Mt Coot-tha summit, which includes concepts for a two-level Pavilion venue, a boutique gin distillery and a cultural tourism experience that will honour the mountain’s rich history and significance.

The Summit Restaurant is open seven days from 11am. See summitbrisbane.com.au

Drink more tahini! AI fails to convince when it comes to intelligence

I've always had my doubts about the intelligence of AI.

AI writing is pretty easy to spot for starters. AI research often has huge holes, and some of the AI videos I've seen have been laughably bad. 

And a press release I received this week increased my prejudices. 

The nub of the story: An AI platform has identified tahini as a top emerging ingredient for alcoholic beverages innovation in 2025.

Now I don't mind tahini, a creamy paste made from ground sesame seeds, as part of a mezze plate. It pairs pretty well with Greek and Lebanese dishes.

But, like its companion dips hummus and taramasalata, I have never thought about drinking it.

GlobalData's AI Palette innovation and consumer insights platform tells me tahini's consumer appeal lies in its alignment with the current trends of health and wellness, sensory and indulgence and authenticity and heritage.

Leveraging the world's largest consumer data lake, with points collected in real-time from social media, e-commerce, and foodservice menus, GlobalData’s AI Palette platform boasts that it delivers powerful insights into emerging flavours and ingredients, as well as category opportunities.

Alice Popple-Connelly, a consumer analyst at GlobalData, said: “Tahini, known for its high content of healthy fats, protein, calcium, and iron, is experiencing a surge in popularity among consumers worldwide."

But why would I want to drink it Poppy? 

Tahini recorded a two-year consumer engagement CAGR of 910% in the UK alcohol industry (2022-2024), as measured by the platform during the review period in March 2025. 

Right. 

So this makes tahini a prime candidate for inclusion in alcoholic beverages brands' innovation strategy in the UK market. Hopefully not in Australia, then. 

Apparently, tahini’s ability to create a creamy texture would be a perfect fit with the UK stout category. Tahini can enhance the traditional dark brown aesthetic of stout while introducing a distinctive nutty, woody undertone, helping it stand out in the market. 

“Tahini's consumer appeal is rooted in its health benefits, natural composition, culinary versatility, cultural relevance, and alignment with contemporary food trends," says Popple-Connelly. 

"These attributes render tahini a compelling ingredient for a broad spectrum of consumers in search of nutritious and flavourful choices.”

I remain unconvinced that I want to drink it. 

Yalumba offers rare back vintages for wine lovers

 

Yalumba has just revealed its second museum release celebration for lovers of mature wines.

Following the success of last year’s inaugural museum release, the family-owned winery has announced the second release launching May 1.

The release showcases rare and fine wine wines from the 2010, 2013 and 2015 vintages, each carefully cellared since being bottled.

Building on Yalumba’s 175-year legacy, the selection includes limited parcels of The Caley Cabernet Sauvignon/Shiraz, The Octavius Old Vine Shiraz, The Menzies Cabernet Sauvignon, and The Signature Cabernet Sauvignon/Shiraz.

This year’s collection also includes The Tri-Centenary Grenache, made from ancestor vines spanning three centuries.

“For generations, we have been setting aside our finest wines from great vintages, allowing them to mature in the ideal cellaring conditions of the Yalumba Museum,” said fifth-generation proprietor Robert Hill-Smith.

“The 2025 museum release reflects our unwavering commitment to crafting wines of exceptional pedigree and ageing potential. Each bottle tells a story of time, place, and dedication.”

Hill-Smith says the collection "offers wine collectors and connoisseurs the opportunity to experience the complexity, depth, and refined elegance that comes with carefully aged wines".

The wines are available in limited quantities through the Yalumba Wine Room and website, select fine wine retailers, and leading restaurants worldwide.

The wines are:
2013 Yalumba The Caley Cabernet Sauvignon/Shiraz Museum Release $550
2015 Yalumba The Caley Cabernet Sauvignon/Shiraz Museum Release $520
2015 Yalumba The Octavius Old Vine Shiraz Museum Release $234
2010 Yalumba The Octavius Old Vine Shiraz Museum Release $252
2015 Yalumba The Signature Cabernet Sauvignon/Shiraz Museum Release $100
2010 Yalumba The Signature Cabernet Sauvignon/Shiraz Museum Release $110
2015 Yalumba The Menzies Cabernet Sauvignon Museum Release $85.00
2010 Yalumba The Menzies Cabernet Sauvignon Museum Release $95.00
2015 Yalumba The Tri-Centenary Grenache $100

See Yalumba.com

Culinary Tour de France aims to be a tour de force

The one week of the year when Sydney has a French accent will return in July.

The Bastille Festival will run from July 17-20 around Circular Quay and The Rocks and feature food, wine, music and French joie de vivre.

Organisers are promising more than 120 exhibitors and over 80 dishes on offer, ranging from traditional favourites to sweet treats. 

So expect crowd favourites like raclette, escargots, crêpes, moules and macarons. 

“Food is at the heart of French culture, and it’s at the heart of Bastille Festival too,” says founder and festival director Vincent Hernandez. “We want every bite to transport you - whether it’s through a traditional regional speciality or a creative new fusion you’ve never tried before.”

This year will be the 12th Bastille Festival with the food and music joined by cinema and cabaret. 

“Each year, we aim to recreate what we love about France right here in the heart of Sydney,” says Hernandez. “This 12th edition is all about going bigger, bolder, and more immersive - offering Sydneysiders and visitors a true Tour de France of flavours, sights, and sounds.”

And, of course, French wine will play a starring role. 

This year, the Festival will present tipples from eight iconic wine regions, each offering a curated selection of four wines. 

From Bordeaux to Burgundy, Beaujolais to Provence, Languedoc to the Rhône Valley, and Alsace to the Loire Valley, there should be something for everyone. 

“Our wine experiences aren’t just about tasting - they’re about storytelling,” explains Hernandez. “Each glass is a journey through a region, its traditions, and its people.”

This year, Champagne will also take centre stage, with pop-up stations throughout the festival and two  wine bars offering Champagne paired with oysters and seafood. 

For those seeking something heartier, mulled wine, spiced hot cider, beer bars, and cocktail stations will keep the winter chill at bay. There will be 18 bars in total. 

Visitors will be able to enjoy over 100 free shows, including live concerts, street theatre, dance lessons, fire performances and acrobatic displays. 

Two main stages and a dozen busking spots will operate from morning until late into the night.

“At its core, Bastille Festival is about connection - to food, to culture, and to each other,” says Hernandez. “We’re creating moments where Sydney can come together, celebrate, dance, and rediscover a little bit of magic in the middle of winter.”

See https://bastillefestival.com.au/sydney/

Cheers to some good news for the Australian wine industry

Australian wine exports increased by 41% in value to $2.64 billion and by 6% cent in volume to 647 million litres over the past 12 months, Wine Australia’s Export Report released today revealed. 

The average value of exports increased by 33% per litre, the highest average value in almost two decades.

Australian wine exports to mainland China exceeded $1 billion one year after the removal of tariffs. 

“The increase in average value is mainly due to the elevated level of premium wine shipments to mainland China, after tariffs on Australian bottled wine were removed at the end of March 2024," said Peter Bailey, manager for market insights for Wine Australia. 

"The 12 months ended March 2025 represented a full year’s worth of exports to mainland China since the tariffs were eliminated - resulting in 96 million litres of exports to the market, valued at $1.03 billion.

“While the total value of shipments to mainland China is now at a similar level to the years immediately before tariffs on Australian bottled wine came into force, volume in the last 12 months is 23% smaller than the 5-year average between 2016 and 2020 and 44% below the peak in 2018.

“Additionally, the average value of packaged wine shipped to mainland China was $23.00 per litre, much higher than any other major export market. The lower volume and high average value demonstrate that mainland China is a premium market for Australian wine and will therefore not solve oversupply issues in Australia.”

Exports to the rest of the world (excluding mainland China) declined by 13% to $1.62 billion and 9%in volume to 551 million litres, adding to the wine supply glut. 

This was the lowest value to the rest of the world in 10 years and lowest volume in over 20 years. While the decline in value was mainly driven by Hong Kong as sales transitioned to mainland China, the volume drop was due to the declines in exports key destinations such as the United Kingdom, United States, and Canada.

The global wine market is facing considerable headwinds which are impacting on results for other markets aside from mainland China and are unlikely to be resolved in the near-term, Wine Australia said. 

While there has been a long-term trend of consumers drinking less alcohol due to health and wellness concerns, more recent cost-of-living pressures could continue or potentially get worse in certain markets, given the economic and political turmoil taking place globally. 

Escalating trade wars have the potential to increase prices, complicate supply chains, and rapidly change the competitive landscape in key wine markets in the near-term.

The top five destinations by value were:

• Mainland China (up $1.01 billion to $1.03 billion)
• UK (down $12 million to $353 million)
• US (down $32 million to $323 million)
• Hong Kong (down $136 million to $154 million), and
• Canada (up $3.8 million to $151 million).

For more info see Wine Australia’s Export Report and Wine Australia’s Export Dashboard.