New wine label for Kooyong/Port Phillip Estate

The Gjergja family has added a new label to its Port Phillip Estate, Kooyong and Quartier collection. 

The family purchased the Bellvale vineyard in Berrys Creek, South Gippsland, in early 2025 and is releasing the 2025 vintage releases.

Approximately 120 kilometres east of the winery on the Mornington Peninsula, this area of South Gippsland has potential for producing some of Australia’s finest pinot noir and chardonnay, the family believes. 

"We are honoured to become the custodians of this remarkable cool-climate site," managing director Marco Gjerja announced after the purchase from John and Athena Ellis. 

The 19-hecatare vineyard is located in the Tarwin River Valley and its north-facing, dry-grown, high-density vineyard lies at 165-195 metres above sea level on deep red loam of volcanic origin.

"Building on the strong foundations laid by John [Ellis] over the last 27 years, we look forward to progressing Bellvale’s legacy, propelling it into the future, and producing compelling pinot noir, chardonnay and pinot gris," the Gjerja family says. 

The Ellis family will retain the 2024 vintage wines with the new 2025 vintage wines released now for an RRP of $32-39. All are made by Tim Perrin

They are distributed by Negociants. The pinot gris is underwhelming. The chardonnay very good. The pinot noir the star. 

See www.portphillipestate.com.au  

Pastry party: Sofitel goes even more French

Sofitel hotels always come with a touch of French style and joie de vivre. 

Sofitel has this week announced the launch of its Fruit Kiss offering, the second chapter of its popular La Haute Croissanterie series. 

This year the limited-edition collection of 10 hand-crafted croissants for breakfast will be fruit driven. 

For guests in Australia, New Zealand and Fiji, the collection will be available across 10 Sofitel properties until the end of July.

Each of the 10 creations - among them a Raspberry Kiss with basil-infused jam and Greek yogurt - are created as edible artworks. 

Other flavours will include a Cherry Kiss, and a Fig Kiss finished with mascarpone and gold leaf. 

“Creating the Fruit Kiss collection allowed us to bring a new sense of freshness, lightness and indulgence to the guest experience, by celebrating fruit at its peak," says Anne-Cecile Degenne, corporate executive chef of Sofitel and Sofitel Legend. 

"With this collection, we wanted each croissant to highlight the true taste of fruit, focusing on clean, natural flavours, balanced textures, and a golden, crisp pastry that supports rather than overpowers the product, resulting in a creation that is both precise and true to its ingredients."

The collection will span properties from Sofitel Sydney Darling Harbour and Sofitel London St James to Sofitel Dubai The Palm and Sofitel Paris Le Scribe Opéra. 

Australia-Pacific hotels include Sofitel Sydney Darling Harbour, Sofitel Sydney Wentworth, Sofitel Melbourne on Collins, Sofitel Brisbane Central, Sofitel Gold Coast Broadbeach, Sofitel Adelaide, 

Sofitel Auckland Viaduct Harbour, Sofitel Queenstown Hotel and Spa, Sofitel Wellington and Sofitel Fiji Resort & Spa. 

* Sofitel is part of Accor with over 5,500 properties throughout more than 110 countries. 

New Hunter Valley hotel concept unveiled

Details have been revealed about a new luxury hotel in the Hunter Valley. 

HVL Hotels has announced the launch of Laval Hunter Valley, a "landmark new luxury resort and tourism destination" scheduled to open in the second half of next year. 

The property is set across a 165-acre Estate in Pokolbin that previously housed Lindeman’s Estate and Ben Ean Estate. 

Laval will mark the Hunter Valley’s first new-build luxury resort development of this scale in more than two decades. 

The resort is set to become a major new culinary destination for the region with a dining offering led by leading chef Justin North, including signature Mediterranean restaurant Vallery, an on-site kitchen garden, Cali-Mex poolside bar La Vida, and a social lobby bar.

A drink program curated by wine expert Jon Osbeiston spans a 10,000-bottle cellar and 1,000-strong list celebrating Hunter Valley heritage along with global producers - featuring rare private collections, Coravin by-the-glass access, and an emphasis on local shiraz and semillon.

The new-build luxury resort will feature 65-pavillion-style villas surrounded by 165-acres of commercial vineyards, a Veraia Spa, and one of the world’s largest collections of Gillie & Marc artworks.

The project is expected to generate approximately $49 million per annum in economic activity and create up to 479 jobs in construction and ongoing operations, delivering lasting impact for the region.

“Laval is more than the answer to a longstanding gap in the Hunter Valley’s luxury accommodation segment," says Dominic Lambrinos, managing director of HVL Hotels. 

"It represents an ambition to do something that hasn’t been done before, on the most magical piece of land within the valley. 

"Building from the ground up, we have complete freedom to shape our vision for Laval without constraint. What we’re creating is a unique experience where intentional contrasts unfold at every turn, designed so our guests can experience the joy of feeling something new”

A private helicopter landing facility will enable fly-in, fly-out access. 

Find out more at  https://www.lavalhuntervalley.com.au/

An arresting wine and food experience

 

A unique destination; a new chef, top-notch wines.

Sound like your style of event?

Barossa wine producer Hentley Farm is to partner with Olivine wine bar for a one-night-only wine experience inside the former HM Prison Pentridge in Melbourne.

Limited to 45 guests, the Hentley Farm Wine Experience dinner will be hosted by Olivine’s Michelin-trained executive chef Tom Hoy across two of Pentridge’s unique spaces - the Reflection Garden (above) and The Long Hall.

For those who missed the news, Pentridge has been transformed into a world-class hospitality destination.

Hentley Farm’s Nicholas Goss, a qualified winemaker and viticulturalist, will introduce the wines, while a former Pentridge prison guard will offer insights into what life was like behind the bluestone walls.

Guests will dine in B Division’s Long Hall - the dramatic backdrop for a seated, four-course dining experience.

Thinks appetizers like goat cheese and beetroot; chicken liver parfait, apple gel and almond tuile, and dishes including octopus carpaccio with roast pepper salsa, and roast duck breast, cherry gastrique, charred radicchio and hazelnut.

“This is a rare opportunity - not only to taste the exclusive H-Block range and Hentley Farm’s most iconic and new release wines - but to also have it paired with a bespoke menu created by a Michelin-trained chef, the calibre of Tom Hoy,” said Destination Pentridge general manager Christian Price.

“We have created a carefully considered experience where wine, cuisine and storytelling are deeply connected.”

Guests can further immerse in the experience with an optional overnight stay at The Interlude - a boutique hotel with 19 heritage suites carved from former prison cells.

The Hentley Farm Wine Experience Dinner is scheduled for Saturday, July 18. Tickets are $210 per person. Bookings HERE.

Ai is already stealing jobs in the wine business

Bad news for sommeliers and wine sales professionals: your jobs are already being replaced by AI.

French company Etinsy has begun placing its AI wine merchant kiosks into stores selling wine, the wine-searcher news hub reported.

Supermarkets in France have installed installed the AI units in their wine departments in a bid to help customers choose wines, radio station FranceInfo has revealed. 

The Etinsy AI Advisor (dubbed "Advisor Elio") is promoted as the "first AI-powered humanoid advisor dedicated to the wine and spirits aisles in supermarkets".

Housed in a kiosk similar to those seen in many fast-food restaurants, Elio is designed to respond to vocal prompts.

"Elio is a true virtual wine merchant with whom the customer interacts naturally, verbally, just as they would with a professional in a specialized shop," the Etinsy company says on its website.

France's wine merchants' union is, not surprisingly, unimpressed.

"It's not exactly our definition of the term 'wine merchant'," said professional wine merchants' union (Syndicat des Cavistes Professionels) president Johannes Marcon.

"The true added value is having a real person who can convey their passion and their connection with the winemaker," he added. "It's totally subjective and sometimes disingenuous, but at least it's not impersonal."

The kiosks are expected to roll out across selected stores in the rest of France.

Etinsy, based in a small village outside Martigues in the south of France, says on its website that the "advisor helps every customer find the right product quickly and without waiting, while freeing up in-store teams and improving sales performance.

"Developed from 12 years of field experience, Advisor addresses a real problem in brick-and-mortar retail: the lack of readily available, consistent, and reliable in-store advice. 

"Advisor is an in-house developed technology, protected by patent applications, designed to provide neutral and instant advice, improve the customer journey, and directly contribute to department performance.

"Etinsy develops an in-store advisory solution capable of improving the shopping experience, reducing the operational workload of teams, and increasing sales performance. 

 "Our technology is designed to deliver reliable, instant advice perfectly tailored to each store."

Top chef Emett signs with Air New Zealand

Air New Zealand has signed up celebrated New Zealand chef Josh Emett as its new culinary ambassador. 

Emett is the only New Zealand chef to have collected Michelin stars across three different restaurants in London, New York, and Los Angeles in his time with Gordon Ramsay.

He is co-owner of Onslow restaurant in Auckland, the Oyster Inn on Waiheke Island and Gilt Brasserie in Auckland.

In this new role, Emett will focus on showcasing New Zealand produce, hospitality and elevated cuisine across the Air New Zealand premium dining experience. Tough luck for those in economy. 

As part of the new partnership, he will design a selection of signature dishes to feature alongside Air New Zealand's existing onboard menu across premium economy, business premier and business premier luxe, on all long-haul flights out of Auckland and on select flights from North America.

From October, customers travelling in the airline's premium cabins will have the opportunity to indulge in Emett's new menu items with dishes showcasing the ingredients that make New Zealand food so special.

Emett says it was the opportunity to showcase the best of New Zealand that drove him to take on the role.

“This is about taking what New Zealand does best out into the world. I started with the ingredients I love, like New Zealand lamb and venison, and built from there with seasonal vegetables and flavours that travel well at altitude. The result is food that feels elegant, refined and distinctly Kiwi," he says.

“There's a lot to consider when creating dishes that are to be enjoyed in the skies. Lower air pressure, humidity and even background noise change how we experience flavour, so you have to think carefully about how dishes are built, from seasoning through to texture and balance.

“You'll see bolder flavours in the dishes, whether it's the richness of a pinot-braised chicken or the intensity of a miso dressing. It's about making sure every dish delivers, even at 35,000-feet. 

“New Zealand ingredients are world class. Onboard an Air New Zealand aircraft is one of the first places people experience our country, so I want these dishes to reflect that - simple, delicious food that lets the produce speak and tells a story about where it comes from.”

Dishes from Emett's onboard selection will include seared venison with golden kūmara chutney, kawakawa-spiced beetroot and toasted pinenuts, as well as smoked kahawai mousse, red onion and celery pickle and toasted sourdough.

Air New Zealand chief customer and digital officer Jeremy O'Brien says the airline's culinary teams will work closely with Emett and local producers to reflect the diversity of New Zealand's regions on the menu, with a strong focus on seasonality and quality.

“As New Zealand's national airline, we're proud to represent the very best of New Zealand every time someone steps onboard,” O'Brien says.

“Food is a massive part of that. It can shape how people feel about their journey, and it's one of the moments we know our customers look forward to most.

“In Josh, we've partnered with a chef who is not only world class, but a true ambassador for New Zealand food. This is about more than a menu. it's about creating a uniquely kiwi experience that our customers will remember long after the flight.”

The new menu items will begin rolling out onboard from October 2026. 

See https://www.airnewzealand.com.au