A new red designed to be enjoyed chilled

There have been multiple attempts at launching an affordable Australian red wine designed for enjoying chilled.

Those with long memories will recall Cab Mac in the 1980s, while De Bortoli has a red called Chill Bill and there are several other "nouveau" styles from small producers.

Yalumba's Y Series recently launched Sunset Red - a new shiraz style that it describes as "bright, juicy and effortlessly drinkable".

It is a fun drink. I enjoyed a couple of glasses chilled with a Thai red duck curry. It would be a fun barbecue or picnic choice.

The Y Series team describes Sunset Red as "lighter, fresher and more expressive in style".

It is certainly fresh, uncomplicated and fun.

It is recommended to put it in the fridge for 20-30 minutes before serving. I'd give it a little more for a max chill factor.

Sunset Red is light bodied with bright berry flavours and just a hint of sweetness on the palate.

The Y Series 2025 Sunset Red is available in Dan Murphy’s stores nationally with an RRP of $15. 

I'm puzzled as to why it was released in winter - as it strikes me as a quintessential summer drink. Marketing departments eh?

Hobart gets a new whisky hotspot in time for Dark Mofo

Just in time for the Dark Mofo winter festival, Lark Distillery has launched a new whisky hot spot.

The Still - Lark's flagship whisky and cocktail bar - has been reimagined as GOTHAM at The Still.

Lark suits say the tasting room and lounge will retain its atmosphere, service, and exceptional spirits but as GOTHAM will have a "darker pulse".

Launching this week with a new food and cocktail menu, GOTHAM will showcase an "ultra high-performance sound system" from local acoustic designers Pitt & Giblin and a moody new ambience.

“GOTHAM is our invitation to locals and visitors alike to gather, pour something wicked, and stay under the spell," says Lark head of hospitality Dan Knight.

"It’s still Tasmanian at its core, and still driven by the Lark spirits that we love, injected with a mood and mischief that Hobart has been waiting for."

In keeping with GOTHAM’s distinctive new personality, chef Benjamin Co-Pavier’s menu is reminiscent of New York cocktail bars, featuring plates of shucked-to-order local oysters from Tasmanian Oyster Co., fried chicken, Robbins Island wagyu skewers, and a classic cheeseburger.

GOTHAM at The Still will host a number of regular events, including gin blending, live jazz every Wednesday evening (5:30-8:30pm), and a Happy Hour with a Lark twist.

GOTHAM at The Still at 30 Argyle Street, Hobart. Open Wednesday-Thursday, 3pm-late and Friday-Sunday, 1pm-late.

Is your favourite wine brand about to be sold or dumped?

Penfolds is the jewel in the crown.

Wynns Coonawarra Estate and Coldstream Hills have been declared safe. Rouge Homme has been sold.

But what is the future for iconic Australian wine brands including Seppelt, Lindeman’s or Wolf Blass?  What about St Huberts' or 19 Crimes? 

That's all up in the air right now after owner Treasury Wine Estates (TWE) outlined plans to reshape its portfolio around “evolving consumer and customer needs” and to focus increased investment behind its strongest long-term growth opportunities.

The company said it will focus on Penfolds, Californian brand DAOU and New Zealand label Matua, which will be complemented by "regional heroes’ including Frank Family Vineyards, Beaulieu Vineyard and Stag's Leap in the US, along with Wynns Coonawarra, Squealing Pig, Pepperjack and Coldstream Hills. 

TWE said its goal is to become “a simpler and more focused luxury wine business” investing in fewer, stronger brands, while increasing its emphasis on lighter styles and no and low- alcohol wines". 

Sounds like following fashion to me.  

The restructure is expected to result in a significantly smaller TWE portfolio, from 76 brands possibly down to as few as 30. But it is not known which brands will be sold or dumped.

TWE chief executive officer Sam Fischer (above) said the company was building on strong foundations.

“We have some of the world’s most recognised wine brands, outstanding vineyards and winemaking assets, deep expertise from grape to glass, and strong customer relationships across global markets,” Fischer said.

“Wine continues to play an important role in consumers’ lives, but consumer preferences and market dynamics are changing.

“The future belongs to wine businesses that are more focused, agile and closely aligned to where consumers and customers are heading.”

Fischer said TWE’s new look would be designed around the trends shaping the future of global wine.

“Premiumisation remains a powerful long-term trend, with consumers increasingly choosing to drink less but better,” he said.

“At the same time, we’re also seeing strong growth in lighter styles, more relaxed social occasions and moderation trends, particularly among younger consumers.

“We’re reshaping Treasury Wine Estates to where we see the strongest long-term demand and growth opportunities in luxury red, luxury white, and more contemporary wine experiences.”

New range aims to make an impact in the sub-$20 wine segment

There is a new entry into the competitive sub-$20 wine bracket in Australia.

Newly-launched TERRA, designed for everyday drinking, comes from one of the most famous labels in Australia - McWillam's, which has been under the ownership of the Calabria Family Wine Group since 2021.

The collection of "modern, approachable" wines comprises Shiraz 2024, Chardonnay 2025, Pinot Noir 2025 and Sauvignon Blanc 2025 (all with an RRP of $19).

Scott McWilliam, sixth generation family member, says: “Consumers are drinking less wine and exploring more beverage options, so we must make wine feel relevant in everyday life again.

"That means innovating at the approachable, everyday level, removing formality and bringing wine back to the centre of the table.

“TERRA reflects how Australians are enjoying wine today - fresh, generous and made to be shared.

"With this range, we’re proud to bring McWilliam’s heritage to a new generation of wine drinkers in a way that feels more contemporary and relaxed. TERRA is all about taking the formality out of wine and bringing it back to everyday life, whether that’s a casual dinner, a long lunch or time around the table with friends.

"By focusing on approachability, versatility and pure enjoyment, we’re reconnecting wine with how people actually live and making it a natural part of more moments, not just special occasions."

TERRA has a distinctive pewter thumbprint on the label acting as a modern maker’s mark, a nod to the hands that have shaped McWilliam’s wines across six generations.

I haven't tried them yet, but will report back. 

Available now from major and select independent retailers nationally, and www.mcwilliams.com.au

Where Jackie Chan would like you to go on holiday

Jackie Chan wants you to consider Guilin in China for your you next holiday.

The martial artist and movie star is spruiking the nature, heritage and cultural immersion destination as part of his ambassador role with Trip.com.

Guilin, formerly known as Kweilin, is a prefecture-level city in the north-east of China's Guangxi Zhuang Autonomous Region. It is situated on the west bank of the Li River and borders Hunan to the north.

It is currently a boom vacation location with international flight bookings to Guilin growing 75% year-on-year in Q1 2026, ranking it among the fastest-growing cities in China among global travellers, Trip.com reported. 

The online travel business highlighted the city's growing appeal at its recent "Guilin Night" event, which brought together more than 3,500 international guests from 78 countries and regions, all keen to join actor Chan, the group's global ambassador for China travel.

Guilin is known for its mist-covered karst mountains, winding rivers like the River Li (above) and impressive scenery, as well as being home to diverse ethnic groups.

"Guilin reminds me that travel is not only about seeing famous sights, but about connecting with the culture of a destination," Chan said.

"The mountains, the rivers, the atmosphere, it feels like walking inside a Chinese painting. But what makes it stand out is that it slows you down in the best way.

In cities like Beijing and Shanghai, life can move very fast, but Guilin shows another side of China that allows you to be more present.

"The Li River is the soul of Guilin. You can sit quietly on the boat and just look around you. The scenery changes every minute."

There are river cruises between Guilin and Yangshuo, which are tourist drawcards, along with the Longji Rice Terraces (below).



Trip.com promotes Guilin as a place to "pause and connect with nature".

Find out more at Trip.com or check out https://visitguilin.org/

Saint Peter marks birthday milestone with a new book

On September 1, Sydney dining icon Saint Peter celebrates its 10th birthday with a new book from chef patron Josh Niland.

Niland and wife Julie opened Saint Peter in 2016 on Oxford St in Paddington.

The restaurant has moved to new digs in the same suburbs, and gained international acclaim along the way. Our dinner there last year was a masterclass in hospitality.

"A lot has happened in the 10 years since," Niland says. "We have met some incredible people, cooked for you - our wonderful guests - and had the pleasure to work alongside and employ some very talented professionals."

The new Niland book is called Saint Peter: Chapter and Verse.

It comprises three essays sitting alongside just over 100 dishes, photographed by David Loftus, published by Hardie Grant Books.

"The essays are about how the restaurant came to be, the business learnings along the way and the incredible highs and lows of the last decade," Niland says. "The recipes are the ones the restaurant has been built on for 10 years and include all the favourites. Documenting, cooking and shooting them all was truly a labour of love."

Pre-orders are now available at good book shops.

"Pre-orders are an important signal to the big bookstores of demand so this is, of course, very helpful ahead of the release," Niland says.

"As a thank you for pre-ordering, Julie has been working on a very special prize draw for Australian pre-orders, plus a gift for everyone who pre-orders worldwide. Keep your email receipt and we will send the full details [to mailing list members] in the coming weeks, including how to enter the draw and how to receive your thank you gift."

Hardie Grant Publishing says: "The book moves between story and craft – tracing the evolution of the restaurant, articulating Niland’s revolutionary whole fish approach, and offering a rare, deeply considered look at the mechanics of service.

"Recipes are presented as ‘verses’, interwoven through the narrative, spanning everything from foundational preparations to the dishes that have defined Saint Peter’s menus, including its most iconic and unexpected creations."

You can have a look at the book here: https://www.saintpeter.com.au/saintpeterbook

Saint Peter Chapter & Verse: The making of Sydney’s legendary seafood restaurant – in over 100 recipes. By Josh Niland. Published September 1 by Hardie Grant Books. $80/$90 NZD.