News & Reviews

Watch Sidewood at Maximilian’s come alive with Augmented Reality

Experience Augmented Reality this CRUSH Festival at Sidewood at Maximilian’s! We’re excited to announce that the Sidewood Cellar Door is one of the first in Australia to offer patrons a digitally interactive Cellar Door experience!

Enhance your festival experience this CRUSH via a mobile app during the event and you’ll be able watch static content come alive right in front of your eyes with Augmented Reality!

We’ve also created geo location filters for all your Facebook / SnapChat and Instagram Story needs. 

Check the examples below with instructions to enhance your festival experience this Crush.


From your IPhone or Android, download the FREE kookaburrAR app then keep an eye out for AR enhanced content around the event to scan using the app for exclusive behind the scenes content.


Use one of our filters or stickers on your photos on your Instagram, SnapChat or Facebook story while you’re at Sidewood at Maximilian’s to win a $50 Maximilian’s gift voucher with Sidewood wine!

Simply upload your photo and search for the Sidewood sticker or filter to add to your photo and we’ll select our favourite. Just make sure you tag @sidewoodestate on your photo to enter.


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A Red Wine Lovers Rules for Summer Engagement

Year in, year out, my fellow red lovers replace their favourite Winter tipple for whites, ciders and beers as we reach the peak of another Australian Summer, but this year I’m taking a stand!

As a serious Sidewood Shiraz enthusiast, rain, hail, or shine nothing quietly crushes my soul more than the issues facing drinking red wine during a scorching Australian Summer and the stigma attached to it. Red wine doesn’t need to be treated like our Winter wardrobe that is put in the back of a cupboard and forgotten about until March. I’m here to tell you, red wine can be enjoyed 12 months of the year –  if we keep a couple of things in mind.

You’re drinking it too hot:

Did you know the term “room temperature” refers to the French room temperature, not Australian? To put it simply, 80 per cent* of us have been drinking the equivalent of warm beer all our lives (mind blown!) because at 20 degrees Celsius, Australian room temperature is four degrees hotter than France.

Red wines drunk at a considerably higher room temperature can rob a red wine of its finesse and flavour. I usually put mine in the fridge about 30 minutes prior to serving which chills it to the optimum red wine drinking temperature of 16 degrees, I then put it back in for 10 minutes if it heats up again. You’ll be surprised at how refreshing it is – the 2015 Sidewood Estate Shiraz ($26) with its fruity pallet and soft tannins is my absolute favourite over summer when slightly chilled.

Not too cold either:

Not all varietals are good for chilling with the fridge causing tightened tannins and a bitter taste which is why fruity reds in Summer have a strong bond with every red lover out there. Choose a varietal with minimal oak and age like our 2016 Sidewood Estate Pinot Noir ($30).

Lower the alcohol

The lower the alcohol the fresher the taste and friendlier to food. Check the alcohol content on labels ensuring that 14 per cent is the top strength to enjoy a full flavoured red without being weighed down. Our 2015 Sidewood 777 Pinot Noir ($35) packs a large fruity punch and is a great Summer red served chilled.

Change the food

We all know that red wine pairs well with everyone’s favourite heavy winter foods, why not switch it up and enjoy your Shiraz with something lighter when it’s hot? A cheese platter, BBQ or recipes like this 777 Pinot Noir paired prosciutto and fig pizza have been my go to Summer red pairings this year!



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Triple Gold to kick off 2018

Sidewood has been awarded three gold medals by New Zealand wine reviewer website, Wine Orbit this week. The 2017 vintage of Pinot Gris was the stand out, exceeding its 2016 review by three points and the newly released Pinot Blanc receiving gold on its first review.

Wine Orbit is a website featuring reviews of New Zealand wines and wines of the world. Its aim is to provide the wine industry, trade and wine enthusiasts with reviews from a senior wine judge’s perspective.

See the gold medal reviews below:


2016 Mappinga Chardonnay – 95 points

A gorgeous chardonnay; the complex bouquet shows ripe stone fruit, mango, nougat, hazelnut and brioche characters, followed by a concentrated palate that is superbly weighted and silky. The wine offers terrific fruit power and intensity, while remaining poised and structured, and delivers waves of delicious flavours, finishing impressively long and creamy.

At its best: now to 2021. AU$35.00. Jan 2018.

Shop 2015 Mappinga Chardonnay here

2017 Sidewood Estate Pinot Blanc – 93 points

A beautifully styled wine, the elegantly expressed bouquet shows white nectarine, rockmelon, lemon zest and jasmine characters with a hint of almond and floral. The palate delivers excellent weight and roundness, wonderfully enhanced by silky mouthfeel and perfectly pitched acidity. The wine is textural and flowing, and offers lovely drinking. Whole-bunch pressed and fermented using indigenous yeasts in older French oak barriques.

At its best: now to 2021. AU$25.00. Jan 2018.

Shop 2017 Sidewood Estate Pinot Blanc here.

2017 Sidewood Estate Pinot Gris – 94 points

Made from hand-picked, whole-bunch pressed grapes fermented partially in older French oak barrels. This is stylish and delectable at the same time, displaying aromas of poached pear, lemon peel and fig with subtle oatmeal complexity. The palate delivers attractive fruit intensity and roundness, beautifully complemented by silky texture and bright acidity, leading to a lingering fine finish.

At its best: now to 2021. AU$22.00. Jan 2018.

Shop 2017 Sidewood Estate Pinot Gris here.

2016 Sidewood Estate Shiraz – 94 points

It is sweetly fragrant on the nose showing blackberry, plum jelly, thyme, toasted almond and black olive characters. The palate delivers excellent fruit concentration and intensity, elegantly framed by fine texture and polished tannins. The wine is rich and generous, while remaining elegant and poised.

At its best: now to 2026. AU$25.00. Jan 2018.

Shop 2015 Sidewood Estate Shiraz here. 


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#SIDEWOOD Stories: Meet Club Member, Tim

When Sidewood partnered up with Port Adelaide Football Club in 2016 it wasn’t long before Club Legend, Tim Ginever joined the Sidewood ranks as a Wine Club Member.

We caught up with the great man himself at Grange Hotel late last year after he wrapped filming a segment of the Sidewood Sponsored “Taste of Success” video series with past Club Champion, Warren Tredrea (see clip below) to chat all things Wine Club!

As an avid attendee of Sidewood at Maximilian’s events like next weekend’s CRUSH Festival, read about his experience with the Sidewood Wine Club below. 

Q: Name:
A: Tim Ginever

Q: Occuptation:
A: Former AFL Player, Commentator, Corporate Account Manager at Port Adelaide Football Club.

Q: How long have you been a Member?
A: Joined in 2017

Q: Why did you join and what do you like most about being a Member?

A: Upon discovering how good the wine was, it was a match made in heaven. I’ve now received my Sidewood Wine Club welcome pack. It includes a handbook on the Estate wines and how to food match with them. I got an impressive Key Ring and a Pen. I’m not sure which item I’ll use more (probably the wine 😉

Q: What’s your favourite Sidewood product, and what do you like to enjoy it with?
A: This is a cruel question and can’t be narrowed down to one. So here’s a dot point list for you,

>Shiraz: A big 400g Rib Eye cooked on a Charcoal BBQ followed by some blue vein cheese and dark chocolate covered coffee beans.

>Sauvignon Blanc: Fish n Chips, up to you what type of fish. For me Whiting, Flathead or Garfish are my preference lightly crumbed, with fresh lemon juice from my amazing tree. Fruit Platter to finish.

> Pinot Noir: Serve with a Puttanesca Pasta that has plenty of black olives, capers and chilli. Wash it down with a glass of Pinot then nibble on some Almond Bread and soften it with another mouthful of Pinot Noir.

Check out Timmy G in action with Club Champion, Warren Tredrea during Port Adelaide’s “Taste of Success” series by clicking the image below:

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Sidewood at Maximilian’s CRUSH Guide

CRUSH Festival is here again and there’s never been a better-timed weekend to explore the Adelaide Hills region to assist easing into your post- Christmas routine

Sidewood at Maximilian’s is the home of good times and the place to be this CRUSH Festival. Enjoy award winning wines and ciders, A La Carte menu’s, festival dining, a kid’s zone, DJ’s and our infamous $2k Golf Challenge.

We’ve put together the following guide so you can sit back, relax and get the most out of your Crush Festival next weekend.


Date: 27 – 28 January 2018

Time: 11am – 7pm

Cost: Free however you will need to purchase an official souvenir Spiegelau wine glass for $10 at your first destination to use throughout the day.

Location: 15 Onkaparinga Valley Road, Verdun, click to view on Google Maps


Book in for one of our closed tastings happening every 30 minutes with Sidewood’s resident Wine wizard, Seth in the Cellar Door to try Sidewood’s award winning Summer whites and sparkling.

Bookings: Simply enter your name on the registration sheet hanging on the door of the Cellar Door when you arrive.

Cost: $10pp


Sidewood at Maximilian’s have your entertainment options covered. With a variety of live music, DJ’s and Triple J Hottest 100 coverage over the weekend it’s easy to see why our venue has the best dancefloor at CRUSH.

Saturday only: Triple J Hottest 100 at the front near Kid’s Zone

Daily: DJ from 11am, four-piece acoustic act from 1 – 2pm


We’re raising the $1000 prize to $2000 for any hole in one at CRUSH over the weekend and a Cider for any ball that lands on the green. Balls available from bar in pavilion.

Cost: $10 for 10 balls


Beer, wine soft drink available


Order from the casual dining festival menu from the pavilion to enjoy local quality produce.

Antipasto Board – $35: Charcuterie, dips, pickles, crème d’argental, pickles, French brie, corial olives, pitta bread,

Roast duck & pork Banh Mi Wrap – $15: Master stock roasted duck & pork, cucmber, spring onion, lettuce, chilli sauce

Vegetarian Falael – $12: House made falafel, tabouli, hommus, minted yougurt,

Cheese Board – $34: 4 cheese, lavosh, fruit paste

Cup of Fries -$5:

Kids Menu – $12: Nuggets, fries, tomato sauce w soft drink


2 courses: $60pp

3 courses: $75pp

Shared tasting menu: $69pp

Restaurant bookings: click here

Restaurant menu’s: click here


The Sidewood at Maximilian’s Kids Zone is back and bigger than ever! Sit back and relax knowing your children are been looked after in our supervised kids zone area which this year includes;

Zooper Doopers, Giant Jenga, Big Connect 4, Face painting, Glitter, Tattoos, Jungle Gym, Jumpy Castle

GETTING HERE Crush Festival Bus Service / Route #2

The Adelaide Hills region has put together bus services over the weekend so you can leave the car in the garage and take any of the services touring the Adelaide Hills across the weekend,

Date:                  Saturday 27 January

Cost:                  $40pp

Departure:         9.30am pick up                               Arkaba Hotel, 150 Glen Osmond Road, Fullarton

Location 1:        10.15am – 12.00pm                       The Lane Vineyard

Location 2:        12.15pm – 2.45pm                         Nepenthe Wines

Location 3:         3.00pm – 5.00pm                          Sidewood Estate at Maximilian’s

Return:               5.40pm drop off                             Arkaba Hotel, 150 Glen Osmond Road, Fullarton

Bookings:           Please click here

Group bus bookings:

If you are part of a group that requires transport, the following tour operators are offering special Crush transport options:

Hahndorf Tour Bus:                   0400 939 939

KnH Adelaide Hills Tours:         0409 098 052

Getaways SA:                             1300 136 970


UberX estimated fare:                    $29-38

UBER Black estimated fare:          $55-71


Adelaide Independent Taxis         13 22 11

Mount Barker Taxis                       08 8391 1888

Estimated fare                               $49.80 to $69.72

Designated drivers:

Collect a designated driver wrist band at Sidewood at Maximilian’s to enjoy complimentary water and soft drink.


Please click here for special accommodation packages put together for Crush Festival.






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Sidewood Shiraz Syrup Pavlova

Nothing celebrates happy holidays in Australia than enjoying a Pavlova on Christmas Day. A national treasure to many, the iconic “Pav” is all about the fluffy but fragile crisp meringue shell with gooey melt in your mouth centre that makes your heart sing.

This recipe makes the perfect table centrepiece that not only looks like Christmas but tastes like it too. The syrup using our Estate Shiraz not only tastes delicious but it’s versatile too. Keep the leftovers in a container in the fridge and drizzle over poached fruit with yoghurt or ice cream.


Sidewood Shiraz 

Price: $26 (Join the Wine Club for Club discounts)




  • 4 x large egg whites
  • 200g x castor sugar
  • 1tsp x cornstarch
  • 1tsp x white vinegar
  • 100g x fresh blackberries for decoration
  • 100g x fresh strawberries for decoration
  • 250ml x cream


  • 300ml x red wine
  • 2tbsp x sugar
  • 1/2 x cinnamon stick
  • 1 x whole clove
  • 1/2 tsp of whole coriander seeds
  • 1/2 vanilla pod, split in half lengthways
  • 1 x whole star anise


Step one:  Preheat oven to 150 degrees celsius

Step two: Separate egg whites from yolks into a mixing bowl

Step Three: Beat the egg whites until soft and foamy (we used an electric hand mixer), then slowly add the castor sugar (we did it by tbs) until it doesn’t slide up the sides when you tip the bowl. Make sure it’s shiny and thick before mixing in the corn starch and vinegar.

Step Four: Prepare a baking tray with a layer of baking paper that you have traced a circle on that’s roughly

25cm in diameter.

Step Five: Scoop heaped tablespoons of meringue around the inside of the traced circle forming a ring on the paper making layers until you have used all the meringue. Gently smooth the top of the ring with the back of a smooth the whole way around.

Step Six: Turn oven down to 125 degrees celsius and place pavlova on lowest shelf in oven. Bake for 80-90 minutes until either it’s just ivory coloured (not browned) or its dry to touch, then turn oven off and leave it until it’s completely cooled to avoid it cracking (we left ours in the oven over night).

Step Seven: Bring the syrup ingredients to a simmer in a small saucepan over a low-medium heat. Cook until the liquid turns syrupy (we added half a teaspoon of corn flour to help thicken it up) has reduced by approximately a third then strain the spices and transfer to a bottle or jar.

Step Eight: When read to serve, whip cream until soft peaks form, put a layer on the top of the wreath, decorate with blackberries and strawberries then drizzle over some syrup.

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Isabella Rose now the best Sparkling in AUSTRALIA!

Sidewood’s 2013 Isabella Rose’ Sparkling is now officially the best Sparkling in Australia after winning the Trophy from the Sydney International Wine Competition (SIWC).

Perpetual Trophy for Best Australian Sparkling Wine – Aperitif Style

The Isabella Rose’ was also awarded Top 100 and Blue Gold Award’s from the Sydney International , Australia’s premier show which importantly pairs wines with food dishes.

The award adds to the growing list of gold medals and trophies awarded to the new vintage of the Isabella Rose’ including;


With over 30 months on yeast lees , a blend of 60% Pinot Noir and 40% Chardonnay the 2013 Isabella Rose’ displays lifted aromas of fresh strawberries, red cherry and peach and is beautifully complemented by notes of brioche and biscotti. Pale blush pink in colour this wine identifies finesse with an attractive mousse, fine bed and soft creamy palate. Simply serve chilledClick here to learn more about how we made the 2013 Isabella Rose’ Sparkling.

This award comes off the back of our 2017 Sauvignon Blanc being named the best Sauvignon Blanc in the country after winning top honours at the coveted, Royal Melbourne Wine Show last month and our Sidewood Pear Cider was dubbed best in the world after winning Best Pear Cider in the World at the World Cider Awards in London.

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NV Sparkling Classic Cocktail

For many of us the next week is a teaser for the Summer ahead, a glimpse of the year’s end and a reminder that upcoming relaxation that is just around the corner.

It’s that time of year again and we have to admit, one of our favourite parts of the Spring Racing Carnival is probably the sparkling wine and we’re not the only ones, there were 46,570 bottles of sparkling consumed at Melbourne Cup in 2015. Regardless of whether you win or lose we all love to continue to raise a glass of fizz to toast. Try this Classic Sparkling Cocktail using our NV Sparkling, it makes the bubbles the focus and enhances the flavour – and it’s simple to make!


Sidewood NV Sparkling 

Price: $20 (Join the Wine Club for Club discounts)



  • 1 x bottle of Sidewood NV Sparkling
  • Angostura bitters
  • Sugar cube
  • Orange slice for garnish


Step one: Soak sugar cube in Angostura bitters

Step two: Drop sugar cube into a champagne flute and top with Sidewood NV Sparkling

Step three: Add orange twist for garnish and enjoy!

Step nine: Spoon layer of avocado over the six tacos


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Sidewood Sauvignon Blanc paired Fish Tacos

Let’s TACO bout’ the refreshing and complementary combination of this fish taco recipe and our award winning 2017 Sidewood Estate Sauvignon Blanc!

Head Winemaker, Darryl Catlin carefully selects the best parcels of fruit for our award winning Sauvignon Blanc from Sidewood’s main vineyard on Mappinga road in Oakbank. Currently THE top producing region in Australia, Adelaide Hills Sauvignon Blanc’s are typically vibrant, dry with exceptional fruit definition, length and crispness. Picked at 4am, the fruit is kept as cool as possible and is pressed as soon as it arrives at the winery before being fermented at 14 – 15 degrees for two weeks.

The perfect summer pairing, the citrus notes in our Sauvignon Blanc balance out the spiciness of the dish and its savoury minerality and herbaceous notes.



Price: $20 (Join the Wine Club for Club discounts)



  • 2 X tspns of olive oil
  • 500G X chopped white mild flavoured fish
  • 1 x pinch of salt and pepper
  • 1 x pinch of chilli flakes
  • 1/2 x cup of chopped tropical fruit
  • 1 x cup chopped capsicum
  • 1 x cup of corn kernels
  • ½ cup of chopped coriander
  • ½ cup of coriander
  • 6 x soft shell tacos
  • 1 x cup shredded red cabbage
  • 1 X chopped avocado



Step one: Put two teaspoons of olive oil into a frying pan on a medium to high heat.

Step two: Chop fish into chunks and cook in frying pan for 3-4 minutes or until cooked all the way through.

Step three: Stir salt, pepper and chilli flakes through the fish then set aside.


Step four: In a large bowl, combine tropical fruit, capsicum, corn kernels, coriander, lime juice


Step five: Prepare tacos of assembly (use empty egg carton for stand).

Step six: Fill tacos with an even layer of red cabbage.

Step seven: Add layer of fish.

Step eight: Add layer of salsa you made earlier.

Step nine: Spoon layer of avocado over the six tacos

Step ten: Pour yourself a glass of Sidewood Sauvignon Blanc and enjoy!


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TROPHY for Sidewood Sauvignon at Royal Melbourne!

Sidewood is delighted to announce that our 2017 Sidewood Sauvignon Blanc has won the Trophy for Best Sauvignon Blanc or Blend of Semillon Sauvignon Blanc at the Royal Melbourne Wine Awards.

Winning the award is a huge achievement, made even more poignant in that this is the very first time a South Australian Winery has won Best Sauvignon Blanc, from Australia’s most prestigious and important wine show.

Sidewood’s Sauvignon Blanc has this year already won Gold medals from the KPMG Sydney Royal Wine Show and the Perth Royal Wine Awards. This Trophy at Melbourne continues to cement our position as one of Australia’s finest producers of premium Sauvignon Blanc.

Our Sauvignon Blanc last took a gold at the Royal Melbourne in 2015, and we are proud to say that our Sauvignon Blanc has won medals at ‘every’ major Royal show in Australia for the last three years (Royal Melbourne, Sydney, Adelaide and Perth).

Sidewood is the largest sustainable grower in the Adelaide Hills and our Sauvignon Blanc is a 100% single vineyard wine, grown at our Mappinga Road vineyard in Oakbank under the watchful eye of Viticulturalist, Mark Vella and his Vitiworks team. Head Winemaker, Darryl Catlin then carefully hand-crafts our fruit into our award-winning wine at Sidewood’s own boutique winery at Nairne in the Adelaide Hills.




Royal Melbourne Wine Awards 2017


Royal Melbourne Wine Awards 2017
Perth Royal Wine Awards 2017
Tastings USA – Beverage Testing Institute of the United States 2017
Wine Showcase Magazine 2017
Wine Orbit New Zealand 2017



Best White Wine-New World International Wine Challenge USA 2016
Best Sauvignon Blanc or Fume Blanc -New World International Wine Challenge USA 2016


KPMG Royal Sydney Wine Show 2017
Catavinum World Wine and Spirits Competition Spain 2016
Dan Murphy’s National Wine Show of Australia 2016
New World International Wine Challenge USA 2016



Royal Melbourne Wine Awards 2015
Mundus Vini Wine Show Germany 2016
Catavinum World Wine and Spirits Competition Spain 2016

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Mappinga Shiraz paired with Roo with native flavours is put together by Sidewood Ambassador and 2017 MasterChef contestant, Sam Whitehead.


Since Masterchef, Sam Whitehead has been putting his energy into his small business, Gut Feeling Fermentation that specialises in local, organic vegetable ferments like sauerkraut, kimchi and gerkins. As part of the business, Sam is also running workshops introducing people to the possibility of fermenting their own vegetables.

Growing up in the Adelaide Hills I have a soft spot for great local products. I look forward to learning a little but more from the experts at Sidewood about the complementary relationship between certain Adelaide hills wines and particular ingredients.

My favourite Sidewood drop is the “Mappinga Shiraz,” she’s an absolute beauty! I cracked it open at my last family dinner. It pairs extremely well with this roo recipe, duck, a good quality hard cheese or some cheeky dark choccy. An intense yet refined shiraz, very enjoyable.



  • 4


Native Dukkah

  • 15g sesame seeds
  • 75g macadamia nuts, roughly chopped
  • 3g dried lemon myrtle powder
  • ½ tsp salt flakes

Muntrie Pickle

  • 70ml white vinegar
  • 3 tsp sugar
  • pinch salt
  • pinch black pepper
  • 1 tsp yellow mustard seeds
  • ½ packham pear, peeled and finely diced
  • 25g muntries

Wattleseed Sauce

  • 30g unsalted butter

Parsnip and Macadamia Purée

  • 200ml milk


  • Reserved trimmed kangaroo fillets
  • salt and pepper, to season
  • 1 tbsp olive oil



Step one: Preheat oven to 160C

Step two: For the Native Dukkah, line two separate baking trays with baking paper. Spread sesame seeds onto one tray and chopped macadamia nuts onto the other. Place both trays into the oven and roast until golden, about 4-6 minutes for the sesame seeds and a further 1-2 minutes for the macadamias. Remove trays from oven and allow seeds and nuts to cool completely.

Step three: Reserve 50g roasted macadamias for Parsnip and Macadamia Purée and set aside. Place remaining roasted macadamias into a food processor with toasted sesame seeds and lemon myrtle powder. Blitz to a coarse crumb then transfer to a bowl and season with salt flakes. Set aside.

Step four: For the Muntrie Pickle, combine white vinegar, apple cider vinegar, sugar, salt, pepper and mustard seeds in a small saucepan. Place over a medium heat and cook until sugar has dissolved. Remove from heat and allow to cool.

Step five: Place diced pear and muntries into a small bowl. Once pickling liquid has cooled slightly, pour over the muntries and pear and set aside to pickle.

Step six: For the Wattleseed Sauce, heat 20g of the butter in a medium frypan over medium heat. Trim kangaroo pieces and set aside for later use, reserving trimmings. Add trimmings to the frypan with shallots and fry until caramelised. Add red wine and stock and cook until reduced by half. Strain into a clean saucepan, add wattleseed and port, then place back onto medium heat and reduce until thickened and syrupy. Add remaining 10g of butter and stir until completely melted. Strain through a sieve lined with muslin cloth then transfer to a piping bag. Set aside until required.

Step seven: For the Parsnip and Macadamia nut Purée, place milk and 200ml water into a medium saucepan over medium heat and bring to the boil. Once boiling, add parsnip and onion and cook until tender, about 10-12 minutes. Strain parsnip and onion into a clean bowl, reserving cooking liquid in a clean bowl. Place parsnip and onion into a food processor with the cream and butter. Add half of the reserved roasted macadamia nuts and blitz until smooth. Use some of the reserved cooking water to loosen the purée if required. Pass through a sieve into a clean bowl and stir in remaining roasted macadamia nuts. Transfer to a piping bag and set aside, keeping warm until needed.

Step eight: For the Kangaroo, heat a medium frypan over medium heat. Season kangaroo fillets on both sides with salt and pepper. Add olive oil to the pan then add fillets and sear for 4 minutes. Turn fillets and sear on the other side for a further 4 minutes. Seal edges then remove from heat and place onto a chopping board. Cover fillets with aluminium foil and allow to rest for 8 minutes

Step nine: Once fillets have rested, uncover and use paper towel to pat away excess moisture. Spread Native Dukkah onto a plate then add fillets and turn to coat evenly. Carefully slice each fillet into 6 x 1cm thick pieces.

Step ten: To serve, snip the tip of the piping bag of Wattleseed Sauce to 5mm wide and pipe odd sized dots in a crescent shape around one side of the plate. Snip the tip of the piping bag of Parsnip and Macadmaia Purée to 1cm wide and pipe three mounds 1.5cm apart at one end of the crescent of Wattleseed Sauce. Place sliced Kangaroo pieces onto the side of each mound of purée. Arrange baby rocket and native violets in between the slices of kangaroo. Sprinkle some drained Muntrie Pickle on the inside of the crescent.

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Off the back of winning the “Dry Style” category at the 2017 World Cider Awards in London earlier this month, Sidewood is elated to share that our Pear Cider has won the World’s Best Pear Cider” at the finals for the international judging competition over-night.

Sidewood’s Pear Cider was chosen over Cider producers from eight different countries, including the United Kingdom and United States; two of the top Cider producing countries in the world. Sidewood apple and pear cider production commenced in 2014. The Adelaide Hills winery and cidery has since gone from strength to strength boasting an award-winning portfolio that includes over 20 trophies and 200 gold medals.

Owners and Vignerons, Owen and Cassandra Inglis founded Sidewood in 2004 with a passion to create beautifully balanced and elegant award-winning wines and ciders of the highest quality. Under the watchful eye of Head Winemaker and Cidermaker, Darryl Catlin, Sidewood achieved five red-star accreditation from James Halliday and last year became the largest eco-sustainable winery in the Adelaide Hills.

Owner, Owen Inglis believes Sidewood’s exponential success is down to only a couple of factors,

“The first and most important contributing factor to our success is the people that work behind the brand. Without the shared team enthusiasm for what we’re doing, we wouldn’t be able to get as far as we have with Sidewood.”

Produced through basket pressing, the process to make Sidewood Cider is acknowledged as a high quality, hand crafted process. Sidewood’s commitment to quality is evident in our investment in our cider making facilities and expansion plans at our Nairne Winery and Cidery in the Adelaide Hills” he said.

“To receive an award of this magnitude when we’re only at the start of our journey with cider production is incredibly humbling and makes us more excited to see the quality of Cider we can produce once we have implemented all of our plans which include planting our own orchard and setting up our own bottling line in 2017 to work alongside our existing canning line” Owen said.

Producing hand-crafted cider with a focus on quality is clearly paying off, Sidewood produce their cider all under one roof at the Nairne cidery and winery. Fresh apples and pears are milled before juicing, fermenting and kegging and canning. All fruit is individually inspected and washed before going into production for quality assurance. Setting itself apart from the competition, Sidewood decided to not use sugar or concentrate in production making it one of the lowest sugar content ciders in the market – 100% fruit and as fresh as it gets.

The World Cider Awards are the global awards selecting the very best recognised cider styles by country and then globally. This annual tasting selects, awards and promotes the World’s Best Ciders to consumer and trade throughout the world and Sidewood are delighted to have been recognised.


Based on tests conducted in October 2016 Sidewood has one, if not the lowest sugar contents in the market:





(Due to the fact that Sidewood cider relies solely on fruit with no added concentrates, syrup or sugar, Sidewood’s sugar content, will vary fractionally from time to time based on the fruit available.)


Sidewood cider in 375 ml cans will come in a pack of 10 whilst the 330ml bottled product is available as a six-pack. Sidewood’s bottled product can be purchased online at at Thirsty Camel (SA & NT) and selected Cellarbrations stores as well as a host of independent retailers across South Australia.

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Perry nice! World Cider Award WIN for Sidewood Cider!

Sidewood’s Pear Cider can now add “Best Dry Pear Cider/Perry in the World” to its list of accolades after taking out the trophy in the “Best Dry Perry” and “Best Australian Cider” categories at the 2017 World Cider Awards in London this week. Almost equally as impressive, Sidewood’s Apple Cider won Gold in the “Best Dry Sparkling Cider” category.

Sidewood’s Owner, Owen Inglis was elated with the award,

“The award is a testament to the passion, hard work and commitment to quality by our wine making and cider making team headed up by Darryl Catlin, who is responsible for producing Sidewood Cider.”

“Our handcrafted cider – fully produced in the Adelaide Hills has always contained just fresh 100% Adelaide Hills grown apples and pears. Our dedication and desire to producing a pure, fresh product without fillers or sweeteners means we never comprise on quality which has paid us dividends with this award”.

“Sidewood is unique to South Australia in that we , mill, press, ferment, can and keg all under one roof at our Nairne cidery and are presently setting up our bottling line which will be operational very shortly.” he said.

The World Cider Awards are the global awards selecting the very best recognised cider styles by country and then globally. This annual tasting selects, awards and promotes the World’s Best Ciders to consumer and trade throughout the world.


With people being more aware of the constituents of what they consume, Sidewood made the conscious decision to not add anything to its cider other than apples and pears when it commenced production in 2014. The cider making process has similarities to white wine making and hence the transitional ease for winemakers to enter into the cider market.

Traditionally, mass-produced ciders can sometimes be comparatively sweet tasting as they often include concentrate or added sugar. Sidewood’s product tastes as one would expect – like a fresh pear or apple. Based on tests conducted in October 2016 Sidewood has one of the lowest sugar contents in the market:




(Due to the fact that Sidewood cider relies solely on fruit with no added concentrates, syrup or sugar, Sidewood’s sugar content, will vary fractionally from time to time based on the fruit available.)


As the fastest growing drink category primarily among women but with the male consumer base also increasing rapidly, Sidewood is investing in Sidewood Cider’s future. Last year Sidewood planted an orchard at their Nairne winery with the intention to take control of the growing process to assure the best quality fruit is used in the Cider products. The business also installed a dedicated cider canning line, becoming the first ‘craft’ cider producer in South Australia with this in-house processing. Sidewood Cider in a can’s appeal has already attracted event sponsorship opportunities like the sold-out music festival, Groovin The Moo which Sidewood Cider was the major Cider sponsor for this year and was attended by 17,000 people. Sidewood is also in the planning stages of building a Cider House with the proposed development to open in the Adelaide Hills in the foreseeable future.


Sidewood cider in 375 ml cans will come in a pack of 10 whilst the 330ml bottled product is available as a six-pack. Sidewood’s bottled product can be purchased online by clicking here and at Thirsty Camel (SA & NT) and selected Cellarbrations stores as well as a host of independent retailers across South Australia.

Shop Pear Cider here

Shop Apple Cider here

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Spaghetti Western’s Sidewood Pinot Noir paired Veal Saltimbocca

As we saddle up for the Best wine dinner in the West at Spaghetti Western on Thursday 31 August 2017 we thought it was only fitting to catch up with their Head Chef, Matthew Ryder to bring you this veal saltimbocca recipe to make at home just in time for #PinotNoirDay, Friday 18 August.

Local Adelaide Hills resident, Matt Ryder started his career at the Hyatt Regency Adelaide moving up the ranks to Sous Chef over 17 years at the hotel’s award winning Riverside restaurant, Blake’s Restaurant. When Antony Tropeano opened Spaghetti Western in the Adelaide CBD, Matt jumped at the opportunity to work as their Head Chef.

As Nairne resident, Matt is a firm believer in cooking fresh flavoursome food using the best that local producers have to offer and pairing dishes like this veal saltimbocca which he’s paired with Sidewood’s Pinot Noir,

“The subtleness of the veal and velvety creamy Marsala sauce compliments with Sidewood’s Estate Pinot Poir. Pinot Noir being not a full bodied wine marries really well with veal and prosciutto, cooked with earthiness of rosemary potatoes and leaves an amazing sense of taste.” 

Check out Matt’s recipe below and don’t forget to get your ticket to the Spaghetti Western Degustation which includes a glass of Sidewood Sparkling on arrival, five wine-matched courses and entertainment for only $89 per person. With limited spaces available get your ticket today by clicking here. 




Our Estate Pinot Noir consists of three different Burgundian Pinot Noir clones, these are the 777, Oberlin and the mythical Gumboot/Abel clones. This makes the Estate Pinot a very expressive and slightly fuller bodied wine than the 777 which helps it stand up to full flavoured dishes such as the Veal Saltimbocca.


  • 4


  • 8 (90gm each) x veal girello medallions
  • 8 x thinly sliced prosciutto slices, sliced paper thin
  • 8 x fresh sage leaves
  • 3 x large baked Desiree potatoes cooled and then diced in 2cm cubes
  • 100g x Italian parsley, chopped
  • 1 x sprig fresh rosemary
  • 20g x sea salt flakes
  • 1 bunch x cavalo nero, stems removed and chopped
  • 1 x brown onion, small diced


  • 50ml x Marsala
  • 100ml x reduced good brown beef stock
  • 100ml x cooking cream


Step one: Tenderise the veal slightly by placing on a chopping board and then place 2 layers of cling film over the top, this will prevent the meat from sticking to the meat mallet. If you don’t have a meat mallet you can use a small saucepan

Step two: Take of the cling film and put to one side, place a piece of prosciutto and a sage leaf in the middle of each piece of veal. Fold veal over in half, place cling film back over the meat and then lightly tenderise again just to make the layers stick. Place in the fridge for an hour.

Step three: Take potatoes and shallow fry in vegetable oil till crisp toss in mixed rosemary and sea salt, keep warm

Step four: In the same pan add chopped onions and sauté till translucent. Add the chopped cavalo nero and sauté till soft. Season with salt and black pepper powder.

Step five: Now heat up a new frying pan and put in olive oil, season the veal on both sides. When pan is hot place in veal and cook for 30 seconds each side. Deglaze with Marsala wine, then add the reduced beef stop and let it bubble. Add a touch of cream and simmer for a minute. Season to taste and finish with freshly chopped parsley

Step six: To assemble- on a plate, place the rosemary potatoes and Cavalo Nero. Arrange 2 slices of Veal Saltimbocca on top of the vegetables and pour the sauce on top.


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The Haus’s Sidewood 777 Pinot Noir paired Lamb Ragu

Located in the heart of the stunning Adelaide Hills, The Haus of Hahndorf showcases an amazing selection of dishes created from the best in local produce.

Sidewood are partnering up with The Haus for a ‘Meet the Maker’ Degustation. Sidewood’s Head Winemaker, Darryl Catlin will join guests for a night of fine food prepared by Executive Chef – Naman Tyagi, matched with award-winning Sidewood wines.

The degustation will showcase the flagship 2013 Sidewood Mappinga Shiraz, winner at the Decanter International Wine Awards in 2015. The dinner is at 6:30pm on Friday 25 August with five wine matched courses for only $79! Bookings are essential, with very limited seats available, click here for more information and you can purchase your ticket through Moshtix by clicking here. 

We caught up with The Haus Sous Chef, Jay Jassar who has created this delicious Lamb Ragu recipe that pairs perfectly with Sidewood’s 777 Pinot Noir.

Jay has more than 12 years of experience working in Adelaide`s fine dining restaurants and cafes. He has worked in different cuisines including Greek, Italian, Spanish and possess experience in modern Australian Cuisine. He worked at The Moseley as a Sous chef for 3 years which influenced his cooking style for the cuisine at The Haus.

Jay joined The Haus in March 2017 as a Sous chef and has already contributed in a significant way to the menu while handling all day to day Kitchen operations and handling the functions and catering events.



Sidewood’s 777 Pinot Noir displays lifted red berry fruit with hints of spice there is also a persistent line of natural acidity through the mid palate which helps cut through the richness of lamb ragu.


  • 4


  • 700gm lamb steaks diced 1 ½- inch cubes
  • 2 tbsp olive oil
  • 1 Onion finely Chopped
  • 4 Cloves Garlic
  • 2 Spring Rosemary
  • 1 Cup Red Wine
  • 1 Cup Lamb/Beef Stock
  • 2 cup Diced Tomatoes
  • 2 Tbsp Tomato Paste
  • 1 Tbsp dried Oregano
  • 1 Cup Water
  • Salt and paper according to taste


Step one: Heat oil in a sauce pan add onions, garlic, dried oregano and rosemary stalks cook until fragrant. Add lamb and seared until browned on all sides add the tomatoes fry until tomatoes begin to soft.

Step two: Turn down to simmer, add wine, stock, tomato paste and cover with a lid, when the lamb begins to soften stir the water through continue to cook until the lamb has soften and the sauce has reduced down. Taste test and adjust the salt accordingly.

Step three: While lamb is simmering cook the pasta to packet instructions until al dente.

Step four: Once cooked add 2 ladles of Lamb Ragu to the pasta in a frying pan, add finely diced fresh tomatoes and chopped parsley.

Step five: Serve with feta cheese.


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5-Red Stars for Sidewood Estate

Sidewood Estate is elated to have received official notification that their five-black star rating in the just released James Halliday Australian Wine Companion 2018 will be lifted to 5-Red Stars. Considered the wine bible for Australian wine, this is the first time that Sidewood has received the 5-Red Stars Accolade, a rating reserved for oustanding winery’s regularly producing wines of exemplary quality and typicity. Will have at least two wines rated at 95 points or above, and had a five-star rating for the previous two years. This makes Sidewood in the top 8.3% of Australian wineries in the Wine Companion database.

Please see the top reviews featured below:

96 POINTS – 2015 Sidewood Estate Pinot Noir

The spicy bouquet shows unmistakable, complex, whole-bunch aromas, the palate with a finally pitched savoury edge.

(Shop online: SOLD OUT – Shop 2016 Sidewood Estate Pinot Noir)

95 POINTS – 2015 Sidewood Estate 777 Pinot Noir

Estate-grown utilising one of the newer clones from Burgundy. Light, clear colour; the highly fragrant red cherry/wild strawberry bouquet shape the elegant palate. Gold medal, Adelaide Hills Wine Show.

(Shop online: 2015 Sidewood Estate 777 Pinot Noir)

95 POINTS – 2016 Sidewood Estate Sauvignon Blanc

Free-run juice chilled, wild yeast, cool fermented in tank and kept on lees for 4 months to successfully build mid-palate texture without compromising drive and length. The only gold in the Sauvignon Blanc class at the National Wine Show.

(Shop online: SOLD OUT – Shop 2017 Sidewood Estate Sauvignon Blanc)

Notably, the 2016 vintage of Sidewood Sauvignon Blanc also picked up gold at the KPMG Sydney Royal Show, adding to the varietals long list of awards and accolades.

96 POINTS – 2015 Sidewood Estate Shiraz

Has a highly fragrant bouquet, verging on outright perfume; spicy notes are part climate, part whole bunch derived, and the multi-clone backdrop provides a beautifully poised palate. Very good value.

(Shop online: 2015 Sidewood Estate Shiraz)

96 POINTS – 2015 Sidewood Estate Mappinga Shiraz

Shares the striking bouquet of its Estate sibling, and follows on the bulkier ’13 which won a trophy at the Decanter Wine Awards (no ’14 was released). It has a spicy/juicy palate with a carpet of red fruits framed by fine-spun tannins. Classy wine.

(Shop online: 2015 Mappinga Shiraz)

95 POINTS – 2015 SIdewood Estate Owen Chardonnay

Offers a complex, gently funky bouquet, very much a la mode. The tangy, juicy palate is very long, drawing on its lively acidity, sustained by a deft touch of French oak.

(Shop online: Wine Club exclusive)

95 POINTS – 2015 Sidewood Mappinga Chardonnay

An opulent style, very different to its Owen sibling which struck gold at several shows. This has a lively mouthfeel, full of white peach, grapefruit and cashew, the oak handling particularly good.

(Shop online: 2015 Sidewood Mappinga Chardonnay )

93 POINTS – 2015 Sidewood Mappinga Fume Blanc

Hand-picked, whole bunch pressed, fermented and matured in French oak, X% new. It’s fruit forward, yet not at the expense of complexity. Gold medal Sydney International Wine Challenge ’16 and silver at Royal Adelaide. Is a sauvignon blanc apt to give the variety a good name.

(Shop online: 2015 Sidewood Mappinga Fume Blanc)

*4 August 2017, Understanding Wine Ratings, Halliday Wine Companion <>



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Sidewood reigns victorious at Winter Reds!

Sidewood has won the second annual Winter Reds Wine Battle Degustation by narrow victory against some formidable opponents, reigning victorious over some of the top producers in the best wine regions in the world.

After welcoming record breaking crowds during the day, on Saturday night Sidewood welcomed over 60 guests to their Cellar Door at Maximilian’s Restaurant in Verdun, for a five-course degustation with a twist. Special guests included Masterchef Alumni, Eloise Praino, Sam Whitehead and Adam Mizzi who were Ambassadors for the event and hosted two competition winners on a table along with Sidewood’s Owners, Owen and Cassandra Inglis who all thoroughly enjoyed the contest.

“Once again a wonderfully exciting evening , with superb wines paired with Chef Jamie Laing’s incredible dishes , all faultlessly served. With a sense of Déjà vu , Sidewood won the taste off by a three to two margin  exactly the same as last year. The imported wines all sell for at least 50% more than our own wines and it was gratifying to be able to show that our Adelaide Hills wines can compete with the best in the world on better than equal terms . A great fun evening for all of us who braved the chilly Winter weather and an event we look forward to next year.” Owen said.

Each course was carefully constructed and paired with a Sidewood varietal by Head Winemaker, Darryl Catlin and Head Chef, Jamie Laing, using locally sourced ingredients. Poured blind against the same varietal from top overseas producers, guests unbiasedly selected their favourite by in boxing style rounds, commentated by Sidewood’s Cellar Door Manager, Seth Piszczuck, who kept guests entertained.

Despite Sidewood’s newly released 2017 Sidewood Sauvignon Blanc last week receiving a Gold Medal from New Zealand’s ultimate wine review Wine Orbit for the varietal, in only its second week on the market, Head Winemaker, Darryl Catlin was both surprised and ecstatic with the varietal’s success over its equivalent from the highly regarded Sauvignon Blanc region of Malborough, New Zealand,

The 17 Sidewood Sauvignon Blanc I think has followed on from the 16 in terms of its pedigree as a first-class wine. It has a greater aromatic presence and the palate is fine and long. It is a finer Style than the 16, but that is to be expected as it is a different vintage”  he said.   

Please find the full list of results below:


Wine 1: 2017 Sidewood Sauvignon Blanc – Adelaide Hills, Australia:  50 VOTES.

Wine 2: 2016 Cloudy Bay Sauvignon Blanc – Marlborough, New Zealand: 10 VOTES.

Dish: Butter roasted beetroot, Woodside’s goat curd, flaxseed crisp, pickled onion, beetroot dust.


Wine 1: 2016 Sidewood Pinot Gris – Adelaide Hills, Australia: 8 VOTES.

Wine 2: 2014 Hugel Classic Pinot Gris – Alsace, France: 46 VOTES.

Dish: Barbequed Spencer Golf prawns, avocado, smoked chilli jam.


Wine 1: 2016 Sidewood Estate Chardonnay – Adelaide Hills, Australia: 25 VOTES.

Wine 2: 2014 Bodega Catena Zapata Chardonnay – Mendoza, Argentina: 26 VOTES.

Dish: Tarragon and lemon roasted chicken breast, artichoke cream, charred leeks, herbs.


Wine 1: 2016 Sidewood Pinot Noir – Adelaide Hills, Australia: 37 VOTES.

Wine 2: 2015 Evasham Wood Pinot Noir – Oregon, United States of America: 14 VOTES.

Dish: Paroo kangaroo fillet, mushroom pate, juniper purple carrots, pickled cranberries.


Wine 1: 2015 Sidewood Shiraz – Adelaide Hills, Australia: 39 VOTES.

Wine 2: 2014 Boekenhoutskloof ‘Porcupine Ridge’ Syrah – Frankschoe, South Africa: 12 VOTES.

Dish: Dark chocolate and olive oil ganache, berries, salted caramel, licorice crumb.

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Willy Wags Winter wine tour style tips

With only a few sleeps remaining before Winter Reds this weekend we caught up with Willy Wags Owner, Catherine Hunter for tips on how you can incorporate some of this year’s trends into your look this weekend. You can purchase any of the looks featured from either of her stores.


Winter Reds is all about luxe layering, but make sure you choose your outfit for comfort and style. Start with a statement jacket that will be warm, but glam up your outfit.


Layer underneath your coat with luxury fabrics like soft knits, silky satins, velvets, and relaxed shapes that flow.


And don’t forget to accessorize! A cross body bag that will leave your hands free to drink those fabulous full body reds! On trend are chokers or just team your outfit with a fabulous pop of colour in a scarf.


And last of all make sure your footwear is leather, long or short boots, in a modest heel for standing around a roaring fire or a walk through the winter vines. If in doubt try the hottest colour for some warmth. Fire engine red!

Willywags are having a sale this Saturday for one day only from 9.30 – 5.00pm with 25% OFF Storewide in both stores:

310 Unley Rd, Hyde Park, SA, 5061 T – 8373 7826

Shop 12/248 Main Road, Blackwood, SA, 5051 T – 0478 945 599




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Adam Mizzi

MasterChef Adam’s Mappinga Chardonnay paired Fettuccine Carbonara

This Mappinga Chardonnay matched fettuccine carbonara recipe is put together by Sidewood Ambassador and 2016 MasterChef contestant, Adam Mizzi. 


There’s something I love about creating a generous bowl of sauce-clutching carbs that holds a special place in my heart. A creamy, buttery pasta (typically, fettucine carbonara) was my go-to favourite dish as a child, and so when the occasion calls for it, I love picking up this family recipe and marrying it with a special bottle of wine! Admittedly, because of the way I love to cook – everything is interchangeable.

If you don’t have chives, use some spring onion. Hate the taste of mushrooms; great, throw in some chicken or use wintery pumpkin and cherry tomatoes. There are no rules to cooking from your pantry. Add whatever sings to you, and you might just create your next favourite dish!

This simple to throw together dish cures all my wintery blues – and you can easily make it with a packet of good quality dried pasta on hand. Using seasonal ingredients from my favourite stalls at the central markets, I’ve pulled together some mushrooms, onions and a side of grilled asparagus – with a slice of warm, fresh bread – and in 30-40 minutes, you’re sitting with a bowl of pasta and glass of Mapping Chardonnay while enjoying the fruits of your labour.

NB: If you’ve got a space couple of hours (and another bottle of wine on hand), home-made pasta will elevate this dish to the next level.

Adam Mizzi



  • 4


  • 1 x Packet of Quality Fettuccini, Spaghetti or Pasta of your choosing
  • 2 x Tbsp. Extra virgin olive oil (EVOO)
  • 5 x Cups of Mushrooms, diced (I love Swiss Brown, Portobello, King Oyster – no rules!)
  • 2 x Cloves garlic, minced
  • 2 x Spring onions, thinly diced
  • 2 x Tbsp. plain flour
  • 2 x Tbsp. butter
  • 5 x Cups of full cream milk
  • 2 x Tbsp. parmesan cheese, freshly shredded
  • Salt and Pepper to taste
  • Chives or parsley to garnish
  • Chilled Mappinga Chardonnay to pair


Adam Mizzi

Step one: In very salty boiling water, cook the pasta according to directions.

Step two: While pasta cooks (and in between sips of Mappinga Chardonnay) prepare your sauce!

Step three: Heat EVOO in a large saucepan, over medium heat. Once pan is hot, add 1 x Tbsp of butter and allow to melt around the saucepan.

Step four: Once bubbling hot, throw in your diced mushroom and allow to sauté and brown until reducing in size (approx. 5 minutes).

TIP: If mushrooms absorb all the oil and butter, add more EVOO or butter! (Remember, there are no rules! – and it depends what kind of day you’ve had whether you add butter or EVOO!

Step five: While the mushrooms cook, stir the pasta and check your wine!

Step six: Add garlic, spring onions and a generous seasoning with salt and pepper and stir to combine. Continue cooking until garlic is fragrant (around 2 minutes).

Step seven: Again, taste the Mappinga Chardonnay – check for quality! Now, check again.

Step eight: Add flour to the saucepan and stir to incorporate

Step nine: Add remaining 1 xTbsp. of butter and allow to begin melting

Step ten: Add 1/2 cup of milk at a time, stirring to remove any flour lumps or sticking mushrooms

Step 11: Continue gently stirring in milk and allow the sauce to thicken, for around 5 minutes

Step 12: Remove from heat and add (or grate in) your parmesan cheese

Step 13: Garnish with chopped Chives or Parsley.

Step 14: Serve with some seasonal greens, a slice of fresh, crusty bread and – of course – a topped up glass of wine… Enjoy!


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Eloise Praino

MasterChef Eloise’s Roasted Peaches with Isabella Rose’ Jelly

Last week I was lucky enough to catch up with MasterChef Alumni and Sidewood Ambassador, Eloise Praino (32) at Prezzo in the City where I picked her brain to find out her favourite Sidewood varietal with a twist and what’s coming up after her top 10 success on the hit reality show.

Since finishing in the top ten of this year’s MasterChef, Eloise has been working to launch her own desserts business, Burning Pirate Ship Sweets & Treats @burningpirateship in the coming weeks, which is very exciting. Gaining experience cooking in some of the best regions and best produce in Australia through MasterChef and with many exciting prospects ahead of her it’s great to have Eloise on board as a 2017 Sidewood Ambassador;

“I am a big fan of supporting top quality, local produce and we are so lucky to have Sidewood just in the Adelaide Hills producing some amazing wines and in such a beautiful location. I love anything food and wine so it will be great to have a chat with some like-minded people, enjoy a beautiful dinner and learn a bit more about wine!” she said.

Check out Eloise’s cocktail with a twist below with her favourite varietal and get your ticket to this weekend’s Wine Battle Degustation!


Eloise Praino“Isabella Rose Sparkling is lovely and fresh, the ideal reprieve from the dark, gloomy days of winter. The refreshing strawberry and peach tones taste like sunshine and are perfect to enjoy with roasted fruits and a dollop of cream.

Try this quick and easy preparation Roasted peaches with sparkling wine jelly, the perfect Saturday night accompaniment.”


Isabella Rose


  • 4


  • 4 x Peaches; halved, pits removed
  • 60g x Butter
  • ½ x Cup Isabella Rose Sparkling wine
  • 2 X Tbs caster sugar
  • 2 x Titanium strength gelatine leaves
  • ½ x Tsp agar agar
  • ½ x Tsp dried rose petals


Step One: In a griddle pan over medium heat, melt butter and sear peaches cut side down until nicely caramelised with visible char marks.

Step Two: Place in a preheated 180C oven for 8-10 minutes or until a soft, jammy consistency.

Step Three: Set aside to cool slightly


Eloise Praino

Step One: Soak the gelatine in some cold water for 5 minutes to soften.

Step Two: Heat half of the wine with the sugar and agar until boiling and dissolved, whisking regularly.

Step Three: Remove from heat.

Step Four: Squeeze out excess water from gelatine and add to hot wine mixture, stirring to dissolve.

Step Five: Add remaining wine and stir gently.

Step Six: Pour into a shallow tray, sprinkle with rose petals and refrigerate to set.


Eloise Praino

Step Seven: Serve roasted peaches with a large slice of jelly draped over, together with some whipped cream. Enjoy with fresh strawberries and a glass of Isabella Rose Sparkling.


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Sidewood Mulled Cider

Mulled Cider begins with a great Cider like our Sidewood Apple Cider. With no added sugar, Sidewood Cider is perfect of this delicious mulled cider recipe. All the ingredients in this recipe will bring out the natural flavours of the apple. 

Check it out at The Beer and BBQ Festival this July! 




  • 4


  • 2 x bottles of Sidewood Cider
  • 2 x cinnamon sticks
  • 2 x cloves
  • 1 x chopped apple
  • 1 x chopped orange
  • 1 x pinch nutmeg


Step one: To a saucepan, add two bottles of Sidewood Cider.

Sidewood Cider, Apple Cider, Mulled CIder Step two: Add one sliced apple to the saucepan.

Step three: Add one sliced orange, two cinnamon sticks, two cloves and one pinch of nutmeg to the saucepan.


Step four: Place on a medium to high heat on a stove until it starts to boil, reduce heat and simmer for 10 minutes then pour and enjoy.


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Sidewood Sauvignon Blanc back in stock……..

Delighted by the incredible response of our 2016 vintage Sauvignon Blanc, Sidewood Owner, Owen Inglis is excited for what lies ahead with our recently bottled 2017 Vintage.

“Having just come off the back of receiving a 99-point score and best white wine for our 2016 vintage at the New World International Wine Competition in March, we’re excited and hope it wins not only the Trophies and Gold medals it did last year but is as loved by our loyal Sidewood followers.”  

“As each vintage passes, we gain more winemaking knowledge and understanding of our unique Adelaide Hills vineyards. The difference between good and extraordinary Sauvignon Blanc is preserving the natural expression of the varietal and maintaining aromatics and freshness” he said.

A wet start and mild summer contributed to an extended vintage for our viticulture and winery team this year, with the resultant wines looking exceptionally good. As we stay true to preaching a diet of producing only premium quality wines, the 2017 release of our Sidewood Estate Sauvignon Blanc is no exception.

Although pungently aromatic in the glass, the wine is light and cleansing on the palate and has a lovely textured complexity meaning it can be enjoyed as a beautiful glass on its own or it can make a great versatile companion to a wide myriad of foods.

Leading with lychee and passionfruit, offset with the summertime aroma of fresh cut grass and a wonderful citrus acidity, this extraordinary vintage of Sauvignon Blanc is overflowing with vibrant flavours of the tropics. The cool climate fruit combined with state of the art temperature controlled ferment in stainless steel means the dynamic fruit flavours are unadulterated.

The perfect pairing to light Thai salads or seafood, through to natural oysters with lemon juice. The bright tropical flavours of our Sauvignon Blanc adds freshness without overwhelming delicate flavours of the dish.

The fruit for the 2017 Sauvignon Blanc originates from our Oakbank vineyard in the Adelaide Hills. Winemaker, Darryl Catlin closely monitored the flavours to ensure picking is at perfect ripeness. Having total control over our winemaking process from the vineyard to the bottle is a great advantage. By picking our Sauvignon Blanc fruit early in the morning and having it crushed and ready to ferment within the hour are able to preserve the fruits natural flavours and aromatics.

Guests at this month’s Winter Red’s Wine Battle Degustation will be among the first in the country to try it with our Head Winemaker, for more details click here. You can shop this new vintage of the varietal by clicking here.


It’s been a successful few months for Sidewood with some of our varietals picking up top gongs at wine shows domestically and overseas including an individual award for Adelaide Hills Sparkling Wine Winery of the Year at the Melbourne International Wine Competition.

Other recent accolades include:

2015 Mappinga Shiraz 

–          Great Gold – International Wine Awards Spain 2017

–          Double Gold – San Francisco International Wine Competition 2017

–          Gold – Mundus Vini Germany 2017

–          Gold – Catavinum Spain 2017

2016 Mappinga Chardonnay

–          Gold – International Wine Awards 2017

2016 Sidewood Estate Chardonnay

–          Gold – International Wine Awards 2017

Sidewood NV Sparkling

–          Gold – 96 points – Wine Showcase Magazine

–          Gold – International Wine Awards 2017

–          Gold – Melbourne International Wine Competition 2017

2015 Sidewood Estate Shiraz

–          Gold – International Wine Awards 2017

–          Gold – Catavinum World Wine & Spirits Competition 2017




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Sidewood welcomes MasterChef to the family

Sidewood is excited to welcome MasterChef Contestants, Eloise Praino, Samuel Whitehead and Adam Mizzi to the Sidewood family. As Ambassadors of Sidewood, Eloise, Sam and Adam will treating us with Sidewood matched recipes and hosted table at The Battle of Sidewood vs The World Winter Reds Wine Degustation in July.

We quizzed them about all things food and wine below:

What’s your favourite Sidewood varietal?

Eloise: “The Isabella Rose Sparkling is lovely and fresh, the ideal reprieve from the dark, gloomy days of winter. The refreshing strawberry and peach tones taste like sunshine and are perfect to enjoy with roasted fruits and a dollop of cream.”

Adam: Sidewood’s Mappinga Chardonnay has awesome citrus flavours that paired with a Creamy Pasta or warming Butter Chicken are a great match!  Complex, fresh with good refined acidity, a wine of this level could even go magic alone with a triple brie and crackers!”

Sam: “The “Mappinga Shirazis a beauty! I cracked it open at my last family dinner. It pairs extremely well with duck, a good quality hard cheese or some cheeky dark choccy. An intense yet refined shiraz, very enjoyable.”

Why support Sidewood?

Eloise: “I am a big fan of supporting top quality, local produce and we are so lucky to have Sidewood just in the Adelaide Hills producing some amazing wines and in such a beautiful location.  I love anything food and wine so it will be great to have a chat with some like-minded people, enjoy a beautiful dinner and learn a bit more about wine!”

Sam: “Growing up in the Adelaide Hills I have a soft spot for great local products. I look forward to learning a little but more from the experts at Sidewood about the complementary relationship between certain Adelaide hills wines and particular ingredients.”

Adam: “As a big fan of Adelaide Hill’s wine – and supporter of all things South Australian – I’m excited to be involved with Sidewood’s Winter Reds Competition! Not only to enjoy some of my favourite wines, but to see what creative food a great Chef pairs with the latest SIDEWOOD Vintage!”

What dish are you going to share with us?

Sam: “Mappinga Shiraz paired Kangaroo with native flavours”

Adam: “Fettucine Carbonara paired with Mappinga Chardonnay”

Eloise: “Roasted peaches with Isabella Rose’ Sparkling Jelly”

Eloise Praino

What’s next for you! 

Eloise: “I will be launching my desserts business, Burning Pirate Ship Sweets & Treats (instagram @burningpirateship) in the coming weeks, which is very exciting.”

Sam: “I am currently putting a lot of energy into my small business “Gut Feeling Fermentation” (@gutfeelingfermenation) We specialise in local, organic vegetable ferments like sauerkraut, kimchi and gerkins. I am also running workshops, introducing people to the possibilities of fermenting their own vegetables.”

Adam: “Running events and curating the co-working community at WOTSO WorkSpace Adelaide (@WOTSOWorkSpace), we’re about to launch a cafe in the building called First Order Coffee (@firstordercoffee). Exciting times ahead!”

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Sidewood Mulled Red Wine

This mulled red wine recipe is my go to soul warming cocktail for the Winter months. I love the colours and divine aromas of citrus and spice which perfectly complements the dark berry flavours of this Sidewood Shiraz with a twist.

Check it out at Sidewood at Maximilian’s this Winter Reds or make your own following our recipe below – why not serve it in stemless glassware to provide the prefect heater to warm up your fingers from the cold?!


Sidewood Shiraz


  • 4


  • 750ml of Sidewood Shiraz
  • 2 x glasses of water
  • 2 x cinnamon sticks
  • 10 x cloves
  • 1/4 cup caster sugar
  • Grated rind of 1 orange
  • 1 x chopped apple
  • 1 x teaspoon of nutmeg


Step one: Add 2 x glasses of water to a saucepan.

Mulled Wine

Step two: Add the grated rind of 1 x orange to the saucepan.

Mulled Wine

Step three: Add 1 x chopped apple to the saucepan.

Step four: Add 2 x cinnamon sticks, 10 x cloves and 1 x teaspoon of nutmeg to the saucepan.

Step five: Place on a medium to high heat on a stove until it starts to boil, reduce heat and simmer for 10 minutes.

Mulled Wine

Step six: Add Sidewood Shiraz and simmer for an additional five minutes.

Mulled wine

Step seven: Drain and serve, use a cinnamon stick or orange slice for a garnish. Enjoy! See video instructions below.

Mulled Wine


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#SidewoodStories: Meet Club Member, Megan

Meg’s passion and support for Sidewood is reflected in her regular visits to our Cellar Door, take up of our wines, ciders and exclusive club offers and regularly attending special Sidewood events.

Last week we surprised her with two x Corporate Suite tickets to watch a Port Adelaide Football Club home game as our VIP guest  to say thank you for her continued support.

We caught up with her to chat about her experience with the Sidewood Wine Club, keep scrolling to read more below. 


NAME: Meg Slattery

AGE: 28

OCCUPATION: Primary School Teacher



The discounts, free delivery and Seth! The 20% discount and FREE delivery are just two of the benefits of the Membership we love, as well as having 24/7 access to order online at any time, we’re sent regular great value offers not available to the public!

Since my partner and I moved from QLD to Adelaide we’ve loved spending our weekends exploring the wine regions of South Australia, especially the cool climate of the Adelaide Hills. Sidewood’s Cellar Door Manager, Seth greeted us warmly on our first visit and gave us such a great tasting experience, we quickly built a rapport and have continued coming back ever since! Seth without a doubt always remember us (AND what varietals we like best) so usually has a special tasting ready to go for us!


Can’t say I have tried a Sidewood wine I don’t like – The Mappinga Shiraz and Owen’s Chardonnay are my absolute favourites and of course I love Estate Shiraz for everyday drinking.

The Owen’s Chardonnay reignited my love for the varietal with its complexity and mouth-watering flavours. With only 1800 bottles made, it feels pretty special that as a Member I can get exclusive access to it.

We’re a household of red wine lovers so the Mappinga Shiraz and Estate Shiraz are naturally our go to’s, and I love a red and chocolate, Haighs dark chocolate scorched almonds with the Mappinga is my go to!

Want to see more #SidewoodStories like these? Send your Sidewood experience to

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Sidewood Apple Cider Caramel Martini

When it comes to making cocktails, my rule of thumb is stick to the KISS method. Fewer cocktail ingredient enhances the light crisp flavour of Sidewood Apple Cider which is beautifully complimented beautifully with the soft caramel tones of the vodka… and also let’s be honest, easy cocktails are easier to remember how to make after a few.

Share your #Sidewood memories on social media using the hashtag.



  • 14ml x Caramel Vodka
  • ½ x Cup Sidewood Apple Cider
  • 1 x Apple for Garnish
  • Ice for serving


Step one: Fill a cocktail shaker with cider

Step two: Add caramel vodka

Step three: Add ice

Step four: Shake

Step five:Pour and add a slice of apple to garnish

Step six: Enjoy!


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777 Pinot Noir Paired Prosciutto and Fig Pizza

Pinot Noir always has a way to thrill the senses when paired with food that compliments its flavours. Generally grown in cooler regions, like our home in the Adelaide Hills Pinot Noir is always a safe choice to pair with a variety of food because of its versatility. Because Pinot Noir is lighter on tannins but still has a medium body the varietal suits a broad range of cuisine.

Enjoy this easy Fig and Prosciutto Pizza with Balsamic Drizzle that pairs with our 777 Pinot Noir perfectly.



·         1 tbsp. x extra virgin olive oil

·         300g x mozzarella cheese

·         5 – 6 x figs sliced into quarters

·         10 x very thin slices of Prosciutto

·         1 x packet of rocket

·         Pizza bases (we use a pita bread to keep it healthy)

·         Salt and pepper

·         Balsamic glaze

·         1 x half lemon juice


1.       Pre-heat oven to 180 degrees Celsius

2.       Lay out pizza bases onto an oven tray

3.       Cover pizza bases with a thin coating of olive oil

4.       Sprinkle a layer of mozzarella over the base

5.       Cut fig slices into quarters and place on top of the cheese

6.       Sprinkle with salt and pepper

7.       Put pizza in oven and bake for 15-20 minutes until the dough is cooked and golden and the cheese is melted.

8.       Upon removing from oven, top pizza with slices of prosciutto and rocket

9.       Right before serving drizzle with balsamic and a squeeze of lemon and more importantly, pour yourself a glass of 777 Pinot Noir and enjoy!




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There’s white gold in the Adelaide Hills!

Once upon a time gold was dug from the Hills but today it’s all above ground and in the form of medals and awards received from wine shows across the world.   Testament to the quality of wines emanating from the Adelaide Hills region is the swag of accolades and medals being won by Sidewood Estate.

The Oakbank based Sidewood that produces its wine at its own winery at Nairne has just received the ultimate wine show accolade from the Jerry D Mead New World International Wine competition held in California with its 2016 Sidewood Sauvignon Blanc made by Darryl Catlin being awarded an impressive 99 points!!

The celebrated wine was also awarded two trophies at the show.

BEST NEW WORLD SAUVIGNON/FUMÉ BLANC – 2016 Sidewood Sauvignon Blanc

BEST NEW WORLD WHITE WINE – 2016 Sidewood Sauvignon Blanc

The win by Sidewood is the first time since the shows inauguration in 1991 that an Australian winery has won Best White Wine.

Owen Inglis, Sidewood owner said “our American sales manager told me there are 5 award shows to enter in the USA that mean something and this was one of them.  To say we’re excited is an understatement.  It is testament to our winemaker Darryl, Mark Vella our viticulturist and all of the team at Sidewood who work so hard to consistently produce award winning wines that help put the Adelaide Hills on the national and international map.  In winery terms, we’re only young with our first vintage being released in 2007 – we’ve come a long way and the future’s only going to be even better”

Sidewood Estate Sauvignon Blanc is an Estate Grown wine with its fruit being 100% single vineyard from Sidewood’s  Mappinga Road property in Oakbank, South Australia – one of Australia’s super premium regions for producing cool climate wines.

The wine has wonderful Adelaide Hills characteristics of vibrant grapefruit, tropical fruits and zesty lemon citrus. The cooler climate plays a vital role in delivering lifted yet balanced acidity. Winemaker Darryl Catlin uses only the free run juice for a cold ferment to maintain optimum flavour and retain the delicate aromas.  The wine sat on lees for four months to develop mid palate complexity before being bottled.

The Jerry D Mead International Wine Show

Is open to ‘New World’ wine producing countries including North America, Central and South America, Australia, New Zealand and South Africa.  (As opposed old world including France and Italy)

It is open to all varietals, generic and proprietary wines grown in those regions and made from traditional grapes or other fruits and/or berries.

All wines are judged by price category, ranging from inexpensive through moderate to premium or super-premium prices. Each wine is judged against others of its type and also against its price peers. Consumers are informed as to best wines in each price category.

It is the only competition in America, and perhaps the world to pit the best wines from each price class against each other to determine an overall best of variety or type.

Recent Reviews/wins

Sidewood was also recently afforded exceptionally good reviews in the Australian Wine Companion by James Halliday

2015 Sidewood Estate Pinot Noir – 96pts James Halliday  (To-date this is the highest rated 2015 Pinot Noir from the Adelaide Hills)

2015 Sidewood 777 Pinot Noir – 95pts James Halliday

2016 Sidewood Estate Sauvignon Blanc – 95pts James Halliday and from wine reviewer Huon Hooke

2015 Sidewood Mappinga Shiraz – 95pts Huon Hooke

2015 Sidewood Mappinga Fume Blanc – 95pts Huon Hooke

2015 Sidewood Owen’s Chardonnay – 96pts Huon Hooke

2016 – Sidewood Sauvignon Blanc – Gold Medal – National Wine Show – Canberra, Australia

2016 – Sidewood Sauvignon Blanc – Gold Medal – Catavinum Wine Show, Spain

Shop it

Review samples of the 2016 Sidewood Sauvignon Blanc are available on request. Shop it by clicking here. 


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4 Golds for Sidewood

Sidewood Estate has picked up four golds and nine silver medals in the latest Catavinum World Wine & Spirits Competition 2017.

Sidewood’s 2016 Estate Sauvignon Blanc, 2015 Estate Chardonnay, 2015 Estate Shiraz and 2015 Mappinga Shiraz were all gold medal winners at the Spanish wine competition that had almost 3,000 entries.

The Catavinum World Wine & Spirits Competition promotes the production of quality wines and spirits and is where a number of world-class wines receive medals.

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Sidewood partners with uberVINO, your designated driver app

Untitled-16Sidewood Estate is uber excited to announce they are one of only five winery partners to come on board the new UBER Vino service launched in Adelaide today for the month of March.

uberVINO is the answer for those who have amazing Adelaide Hills winery destinations in mind but no show of hands to be designated driver. Booking a wine tour last minute? From today we can all partake in affordable priced wine tours with a simple $39p/h rate for your driver to stay with you so you can enjoy the cellar doors, picturesque setting and delicious produce of the Adelaide Hills.

For $39p/h you can create a wine tour to suit your budget and schedule, all you need to commit to is less than an hour and a half journey or a $50 minimum fair. What’s more? UberVINO’s partners are offering riders exclusive offers and discounts to enhance their visit and maximise the benefits of choosing uberVINO. If you choose to come to Maximilian’s at Sidewood Estate you’ll be able to enjoy a bucket of balls to try your hand at the hole in one golf challenge ($10 value), a complimentary rare and exclusive wine tasting ($10 value) and 10% off your total lunch bill if you decide to dine at the restaurant (subject to availability).

“With the Festival Season underway, we are extremely excited to welcome uberVINO riders into our wine region. With 50+ wineries throughout the Adelaide Hills and only 20 minutes up the freeway, the service will offer a flexible, safe and reliable way to experience our diverse wine offerings,” – Nicole Roberts, Executive Officer, Adelaide Hills Wine Region.

New to uberVINO? Enter the code ‘UBERVINOADL’ in the app to receive $20 off your first uberVINO ride! Expires 31/12/2017.

Adelaide Media and Bloggers take uberVINO for a spin in the Adelaide Hills


  1. Enter the address of the first winery you’d like to visit in the Adelaide Hills
  2. Select uberVINO (instead of Uber X or Uber Black on your app) between 10am – 4pm, Wednesday – Sunday, and one of Uber’s top rate drivers will pick you up and take you to your winery.
  3. When you’re almost done at your destination, call or text your driver using your Uber app and they’ll be waiting for you in the car park to take you to your next journey.
  4. Simply enter the next Adelaide Hills winery into your app and your driver will be automatically updated with your next destination.
  5. Your driver will end the trip upon your request.

Sounds pretty easy to us, book yours today!

Other preferred partners of uberVINO include, The Lane, Howard Vineyard, Artwine, Somerled and Woodside Cheese.

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How to taste wine like a pro

Untitled-16Ever wanted to learn how taste a wine like an expert or want to know what people are talking about when they talk about things like length or legs? This is the guide for you!

Learning to taste wine will help you pick out flavours in the wines and also notice some potential faults. The more you tune into your senses and train your palate the better you’ll be able to understand and enjoy nuances and details of different varietals.

Our Cellar Door Manager, Seth and Comms Manager Flip have put together this comprehensive step by step guide so you can learn how to taste wine like a pro!

First things first, the circumstances of your wine tasting can actually affect your impressions of a wine! Make sure you take the steps to neutralise your tasting conditions. You can do this by ensuring the wine is served at its correct temperature, ensuring your glass is clean and finally try and make sure you are in neutral air, strong aromas can affect how you smell and taste a wine.



Slightly tilt your glass in some good lighting to check out the colour, opacity and viscosity from the centre of the glass to where the wine meets the rim of the glass. This will offer clues about variety and age but remember it isn’t an indicator of quality.


A young red wine should be purple or ruby in colour while older reds lose their colour in time turning brick red to brownish and have a small amount of sediment in the bottom of the bottle.

A young white will have hints of green on its rim and get naturally darker with age. If a white wine is brown, taste with caution as it is either very old or oxidised.


Is the wine clear or cloudy? Opacity is an indicator of whether or not there has been great care taken during the creation and fermentation of the wine (although some styles are deliberately cloudy, read the label if unsure!).


Much used to be made of a wine’s legs (the streaks of wine that crawl down the glass), bigger wines that have more alcohol or sugar will have more pronounced legs. This is in no way an indicator of quality or taste especially in new world wines, so don’t pay too much heed to this beyond a cursory glance!




Swirl the wine in the glass (draw a circle with the glass on the table if your swirling game isn’t strong!) Swirling much more importantly allows oxygen into the wine which helps in opening its aromas and will allow you to properly assess a wines smell before assessing its taste, sweetnessacidity, tannins and length.


What do you smell? Swirl the wine in the glass (draw a circle with the glass on the table if your swirling game isn’t strong!) and take several sniffs to gather all of the aromas. Enjoyable wine is enticing on the nose and gives you a preview of what is to come.  A vibrant and fresh aroma is a great sign of good wine while smelling notes of paper could indicate a corked wine and a sherry aroma could mean the wine is oxidised. Look for aromas of fruit, as well as savoury elements and wine making factors (such as oak or yeast).


Sip and swirl the wine around in your mouth so the wine can hit all of the different sensors and give a chance for you to identify the flavours you can taste. If possible draw a little air into your mouth at the same time to allow the aromas to draw up into the olfactory system (the part of your sense of smell that influences how you taste!), this is actually one of the biggest factors in getting the most out of your tasting. The majority of our sense of taste is influenced by our sense of smell! Enjoy the wine and look for the following:


Is the wine sweet or dry? Most table wines are actually quite dry, but we can often be confused by the fruitiness of a wine. Is it fruit sweetness you can taste or residual sugar? This can take practice!


Acidity is important for creating an overall balance in the wine. If there is too much acid it will taste tart and sharp while it will taste flat and dull if there isn’t enough.


If you are drinking red wine (or some styles of bold whites) you may notice tannins in the wine which come from pips, stalks and skins of red grapes, as well as the barrels they are aged in. Tannins essentially feel like they dry your mouth out or may make it pucker. Imagine a cup of cold tea, that drying sensation is tannin! Tannin is essential for creating complex structure in wines as well as helping its longevity. They do soften over time enhancing the other flavours and allowing for truly complex wines to evolve and grow.


After spitting or drinking be sure to enjoy the aftertaste. Other flavours can become apparent that weren’t before. Look for a long enjoyable after taste. Can you still taste what you enjoyed in the wine a minute or two later? This is a sign of a quality.




Assess the tasting of the wine. Was it balanced? Do you enjoy it? If it is too astringent would it improve and soften with age? Is it ready to drink now? What food would go with it nicely? If you’re unsure, share with a friend. The best part of a good bottle of wine is sharing the experience with someone else!







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Sidewood produces the ripe stuff with new Hooke & Halliday reviews

Sidewood Estate has started 2017 full steam ahead with some great reviews from James Halliday and Huon Hooke who are the top Wine Reviewers in the country and visited Sidewood late last year. See reviews below,

SW SAB2016 Sidewood Estate Sauvignon Blanc

James Halliday

Score: 95 points

Review: Estate-grown and selected from several sites with different row orientation, the state of the art Pellenc harvester delivering flawless berries. Free-run juice chilled, wild yeast, cool fermented in tank, and kept on lees for 4 months to successfully build mid-palate texture without compromising its drive and length…

Shop it: Click here


Sidewood-Mappinga-Fume-Blanc-20152015 Sidewood Mappinga Fume Blanc

Huon Hooke

Score: 95 points

Review: A lovely rich, complex wine with good varietal fruit nicely entwined with fresh oak. Concentrated, powerful, impressive, and the fruit tastes good and ripe…

Shop it: This wine is yet to be released



2015 Sidewood Owen’s Chardonnay

Huon Hooke

Score: 96 points

Review: A magical wine of great finesse as well as concentration and power. Lots of honey, nougat, creamy lees and grapefruit aromas. A superb chardonnay. (13% alc. All Mendoza clone, hand picked and low-yielding at 7-8 tonnes/hectare. 30% new oak)

Shop it: This wine is exclusively available to Wine Club Members. Click here to sign up to the Wine Club.



2015 Sidewood Estate Pinot Noir

James Halliday

Score: 96pts.

Review: Estate-grown Oberlin and Able clones, hand-picked, chilled for 24 hours, small batches of wild yeast, whole bunch and whole berry ferments, 12 months maturation in French oak (10% new). The spicy bouquet shows unmistakable, complex whole bunch aromas, the palate with a finely pitched savoury edge to the red and [more?].

Shop it: The pre-release of this wine is exclusively available to Wine Club Members. Click here to sign up to the Wine Club.


2015 Sidewood '777' Pinot Noir2015 Sidewood 777 Pinot Noir

James Halliday

Score: 95 points

Review: Estate-grown utilising one of the newer clones from Burgundy, hand-picked and wild yeast open-fermented with 25-40% whole bunches in different 2-5-tonne pots, extended maceration, pressed to French oak (15% new) for 10 months. Light, clear colour; the highly fragrant red cherry/wild strawberry bouquet shape the elegant palate. Gold medal Adelaide Hills Wine Show ’16.

Shop it: This wine is exclusively available to Wine Club Members and at the Cellar Door. Click here to sign up to the Wine Club.

Sidewood-Mappinga-Shiraz-20152015 Sidewood Mappinga Shiraz

Huon Hooke

Score: 95 points

Review: A very full-bodied, powerful rendition of Adelaide Hills shiraz, with depth and structure aplenty. Lots of chew as well. A big, solid, dense wine, which avoids excessive oakiness. Dark and red fruits are apparent, and there is only a hint of the mint that dominated the famous 2013 vintage.

Shop it: This wine is exclusively available to Wine Club Members. Click here to sign up to the Wine Club.

2013-MAP-SHZ2013 Sidewood Mappinga Shiraz

Winestate Magazine

Score: 5 Stars

Review: Inky shiraz with lifted perfumed floral fruit fragrances. Bright mouth-watering palate, nicely structured with excellent depth and concentration of forest fruit and red currant flavours. Time!

Shop it:  This wine is still available to Wine Club Members despite being sold out online and purchase limits may apply if purchased at the Cellar Door. Click here to sign up to the Wine Club.


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Instagrammers Guide: Crush at Sidewood at Maximilian’s


Sidewood at Maximilian’s is open from 10am – 7pm on 28 and 29 January during Crush Festival. Enjoy DJ’s until 7.00pm, award winning wines and ciders and the chance to WIN with the Crush Special Edition of the infamous floating golf hole challenge – get a hole in one either day during Crush and you’ll take home ultimate bragging rights with the prize increased to $2000 for the weekend event. 

They say a picture is worth a 1000 words, so what better way to show you the beauty of the Adelaide Hills then through the lens of others. 

With Crush Festival just around the corner we have researched the best photo op worthy destinations to go to on your way to Sidewood at Maximilian’s to make you Insta feed the envy of all of your friends.

Sidewood at Maximilian’s


Location: 15 Onkaparinga Valley Road, Verdun SA 5245

Phone: +61 8388 7777 (Restaurant & Cellar Door)

Hours: Open Wed – Sun from 11am – 5pm


Sidewood at Maximilian’s is the home of good times in the Adelaide Hills with plenty of photo opps for all Instagrammers from the moment you step out of your vehicle. Enjoy the stunning surrounds, do a tasting of the award winning Sidewood wines in the Cellar Door, have a hit of golf and a shot at the $1k prize, take a snap with your squad using the Instagram frame, enjoy a culinary delight in the Restaurant or find the resident emu, Romeo for a photo.

Don’t forget to share your #SidewoodSummer moments using the hashtag, you can win a carton of cider!

Instagram: @SidewoodEstate

170122 Sidewood


Beerenberg Farm


Location: Mount Barker Rd, Hahndorf SA 5245

Phone: +61 8 8388 7272

Hours: Open 7 days from 9am – 5pm


Located in the heart of the Adelaide Hills, Beerenberg is one of Australia’s oldest family-owned jam, condiment and sauce producers. Their infamous strawberry patch is a tourism icon in South Australia and a regular on Insta feeds with their pick your own concept a fabulous way of spending time outdoors picking your own strawberries. Picking season is from November – April so why not visit the photo worthy surrounds taking in the rustic architecture and beauty of the strawberry patch.

What’s more? Post a photo of your visit to the farm using the hashtag, #PickMeBeerenberg  for the chance to win a delicious box of Beerenberg goodies!

Instagram: @BeerenbergFarm

170122 Beerenberg

Udder Delights


Location: 91a Main Street, Hahndorf SA 5245

Phone: +61 8 8388 1588

Hours: Open 7 days from 9am – 5pm  (Free cheese tastings between 10am – 4pm)


Who doesn’t love a good drool inducing foodie picture? Located on the main street of Hahndorf (look out for the big yellow cow) Udder Delights is the embodiment of an obsession and passion for all things cheese. Why not treat yourself to one of their renowned cheesey fondues or partake in an underground cheese flight? Whether you’re enjoying a coffee or posing with their infamous yellow cow post photo’s from your visit using the hashtag, #ForTheLoveOfCheese

Instagram: @UdderDelightsCheese

170122 Udder Delights

The Fairy Garden


Location: 55 Main Street, Hahndorf SA 5245

Phone: +61 8 8388 7955

Hours: Open 6 days (Closed Thursday) Open from 10am – 3pm on weekdays and from 10am – 4pm on weekends and public holidays.


Why not take a visit to The Fairy Garden and pose in front of every Instagram lover’s dream, wings!

Take a walk through their delightful fairy garden and browse the handmade fairy garden accessories made to the highest quality in their shop while uncovering beautiful photo opps. The fairies love to hear about your thoughts and see your images from your visit, simply email

170122 Fairy Garden


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Sidewood Apple Cider Slushie

Untitled-16Move over daiquiri’s and pina colada’s there’s a new cocktail in town with this quick and easy Sidewood Apple Cider Slushie recipe, the perfect warm weather staple.

We can all relate to experiencing some form of punishment from a Scorching Summer in Australia from broken air conditioners to unfortunate sunburn lines or walking outside without shoes on and feeling instant regret to being branded with the silver clip of your seatbelt for the second time this week.  

Stay cool with this gluten free and vegan friendly Sidewood Apple Cider slushie. While it isn’t a miracle worker to fix your Scorching Summer problems it definitely will take your mind off the fact we live on the sun for a few moments!

Share pics of your #Sidewoodand tag @SidewoodEstate in your posts and we might drop you a carton of Cider for your Session!


  • 3 x Cups of Frozen Sidewood Apple Cider
  • 2 x Cups liquid Sidewood Apple Cider
  • ½ x Teaspoon of Cinnamon
  • Ice Cube Trays
  • Blender



*Please scroll to the bottom of page for video tutorial

  • Step 1: Put 3 x Cups of Sidewood Apple Cider into some ice cube trays and pop them in the freezer until frozen then add to blender.IMG_9441


  • Step 2: Add ½ x Teaspoon of Cinnamon to the blender.IMG_9442


  • Step 3: Add 1 x bottle of liquid Sidewood Apple Cider.IMG_9443


  • Step 4: Blend



  • Step 5: Pour



  • Step 6: Garnish



  • Step 7: Enjoy





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Sidewood Apple Cider Christmas Ham

Untitled-16Given my uncanny ability to burn anything I touch in the kitchen, I do understand why my friends and family don’t want to play Russian roulette by trusting me in the kitchen to cook something that has a 50% chance of being edible on a day like Christmas.

The burden of responsibility I usually am given on Christmas Day is bringing the wine and setting the table. While I’ve always taken the very important role of Décor Coordinator very seriously I can’t bring myself to sit through another three hour You Tube tutorial learning how to make the perfect Christmas character with a napkin to try and make my mark on the event.

After six month’s of tense negotiations I’m elated to announce I’ve been offered the incredibly prestigious honour of Master Of all things Ham. This year is finally my moment to let my culinary skills shine. (PS final negotiations ended with “If you could grab 1kg of sliced or shaved leg ham for Christmas that would be great” which to me means “please buy a 4kg ham and create an extravagant centrepiece for the table” doesn’t it?).

This Sidewood Apple Cider Christmas ham recipe is as idiot proof as they come and looks so impressive it will make the perfect Christmas Table centrepiece and amazing for lunches for the foreseeable future.

Share your version and images of your #SidewoodSummer moments using the hashtag on Social Media and don’t forget to tag @SidewoodEstate



  • 4kg x Cooked Leg Ham
  • 2 x Teaspoons Whole Cloves
  • 330ml x Sidewood Apple Cider
  • 1 x Cup Brown Sugar
  • 2 x Cinnamon sticks

ABOUT SIDEWOOD APPLE CIDER:160712-wine-notes-template


Step 1: Preheat oven to 180C or 160C for fan-forced. Cut through the skin around the end of the ham about 8cms from shank and gently peel back skin with your fingers separating the skin from the fat which you can then discard.

Cider Ham

Step 2: Using a small knife, score fat diagonally 4cm apart and repeat in opposite direction to create a crosshatch pattern.

Cider Ham

Step 3: Wrap shank end in foil and place ham on wire rack of a large roasting pan.


Step 4: Push whole cloves into the cross hatches.

Cider Ham

Step 5: Pour Sidewood Apple Cider, sugar and cinnamon sticks into a saucepan over medium- heat bringing it to a simmer and stirring occasionally to dissolve sugar.


Step 6: Reduce the heat to medium and simmer for 20 minutes until the liquid has thickened slightly before letting stand for 10 minutes. After discarding the cinnamon sticks pour the liquid into a heatproof jug.


Step 8: Place ham in a large roasting pan and add enough boiling water to reach 2cm up sides of pan.


Step 9: Brush the cider mixture over the ham and place in oven.


Step 10: Ham should be brushed with cider mixture every 20 minutes for 1 hour 30 or until ham is golden.


Step 11: Enjoy!




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Another Gold for Sidewood Savvy!


Sidewood’s Sauvignon Blanc has been recognised as one of the best in Australia with the 2016 vintage receiving one of only two gold medals awarded in its category at the Dan Murphy’s National Wine Show in Canberra last night (24th November 2016).

A stand out wine in a pool of over 1300 premium class award winning entries from over 200 Australian producers, there was only one point separating Sidewood and the overall trophy winner of the category. In an exciting break from tradition, the Sidewood wine was served throughout the night to guests which included the most reputable in the industry; an honour usually reserved for the night’s trophy winning wines.

Sidewood owner, Owen Inglis was elated after the win on Thursday night,

“receiving a gold medal from the most reputable judges in the industry at Australia’s premier National Wine Show where being a medal winner at other top level shows is a requirement of entry makes this honour even more humbling for us.

“The accolade reflects all the hard work, effort and passion of the Sidewood team behind the scenes and I’m looking forward to sharing this celebration with them.”

The gold medal adds to the growing list of accolades for Sidewood Sauvignon Blanc.


> TROPHY –  2013 Adelaide Hills Wine Show

> TROPHY – 2013 Winewise Small Vigneron Awards

> TROPHY – 2012 Winewise Small Vigneron Awards

> 95 points – 2017 James Halliday Australian Wine Companion

> Gold – 2016 Mundus Vini Grand International Wine Award

> Gold – 2016 Catavinum World Wine and Spirits Competition

> Gold – 2016 International Wine Guide Awards

> Gold – 2015 Royal Melbourne Wine Show

> Gold – 2015 Catavinum World Wine and Spirits Competition

> Gold – 2014 Winewise Championship

> Gold – 2014 Cowra Wine Show

> Gold – 2013 Winewise Small Vigneron Awards

> Gold – 2013 Winewise Small Vigneron Awards

> Gold – 2013 Dan Murphy’s National Wine Show

> Gold – Adelaide Hills Wine Show

> Gold – 2013 Royal Adelaide Wine Show

> Gold – 2012 Royal Adelaide Wine Show

> Gold – 2012 Winewise Small Vigneron Awards

> Hot 100 – 2011 Hot 100 Australian Wines

2016 has been a success year for Sidewood having picked up the top gongs in many domestic and international wine shows.


> 2013 Mappinga Shiraz – Best South Australian Shiraz – 2016 International Wine Challenge, London

> 2013 Mappinga Shiraz – Best Adelaide Hills Shiraz – 2016 International Wine Challenge, London

> 2015 Estate Chardonnay – Best Chardonnay in Show – 2016 Cairns Wine Show

> 2015 Mappinga Chardonnay – Best Chardonnay in Show – 2016 Australian Small Winemakers Show

> 2014 Estate Shiraz – Great Gold – 2016 Catavinum World Wine and Spirits Competition

> 2013 Mappinga Shiraz – Great Gold – 2016 International Wine and Spirit Competition


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Sidewood Apple Cider Mimosa

Untitled-16This Sidewood Apple Cider Mimosa recipe is the perfect combination of sweet, tart and fizz and has the simplicity and elegance of the perfect cocktail.

While I am partial to the more traditional Sparkling Orange Juice Mimosa, who doesn’t love a twist on a classic? The fact Sidewood Apple Cider has no added sugar and isn’t from concentrate means I don’t even feel guilty rimming the glass in brown sugar like I’m frosting a cake.

This super quick and easy combo is the cocktail of my dreams as it makes me look somewhat capable in the kitchen at something other than burning calories (pizza, tacos, gravy, croissants – you name it I burn it) with minimal effort or risk to those around me.

160712-wine-notes-template 161021-bucks-fizz

Ingredients (Serves 4)

1 x Plate of Brown Sugar
4 x Apple Slices
2 x Bottles of chilled Sidewood Apple Cider
½ x Bottle of chilled Stable Hill Bucks Fizz Sparkling
1 x Bowl of Water
4 x Flutes

Processed with VSCO with a6 preset


Prep Time: 5 Minutes

Step One: Dip flute’s rim in bowl of water or dampen it using a wet cloth.

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Step Two: Tip flute upside down into plate of brown sugar and turn so the sugar coats the rim of the glass.

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Step Three: Fill half the glass with Sidewood Apple Cider.

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Step Four: Fill half the glass with Bucks Fizz Sparkling.

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Step Five: Garnish with an apple slice.

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Step Six: Enjoy!

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Sidewood Estate

Behind The Wine: An Interview with Michael Redman

Untitled-16Welcome to the second edition of our Behind The Wine series where we introduce you to the hard working people behind the brand that get Sidewood from the vine to your wine. Last month we caught up via text with our Cellar Door Manager, Seth Piszczuk who gave us an insight of what it’s like to work at a Cellar Door.

This month we managed to catch up with our Winery Operations Manager and Cider Maker, Michael Redman for a quick five-minute chat about all things wine and cider which we hope you enjoy.

Managing the operations of our winery in Nairne, Michael has been with Sidewood for over two years after changing careers from working in the food industry. Learning from some of the best in the business Michael’s quick progression to Operations Manager in his time at Sidewood is a reflection of the passion and genuine interest in wine and cider production.

Michael resides in Lobethal with his partner and has a daughter (8) he hopes to one day teach the ropes. Enjoy the interview and please check back next week to read Michael’s blog on Cider making.


1.  What is your role with Sidewood?

I am Sidewood’s Winery Operations Manager and Cider Maker.  My role involves over-seeing the day to day running of the winery including everything from making Sidewood’s wine and cider to managing waste disposal procedures.

2.  What does your typical day look like?

My day starts at around 8am and finishes at 5pm in Winter and 6am till 6pm in Summer due to Vintage; our peak time.

I usually begin my day by logging onto our Ezywine Program which we utilise to track and tabulate any procedure and update it with every movement of liquid at the winery from the day before. I then set the winemaking team a plan for the day ahead according to the different stage of production the wine or cider may be at.

At the moment my time has been taken up with setting up our new cidery and orchard to ensure everything is ready to hit the ground running when the build of our new canning and bottling line is finished.


3.  What’s your background and how did you come to work at Sidewood?

I am a Chef by trade – random, I know!

I worked as a Chef for four years in the early 2000’s before wanting a change and moving to South Australia. It was after moving to SA I began working as a tractor operator for Sidewood’s Viticulturists that I developed a strong interest in the winemaking process which then led me into my current position.

As well as winemaking, I have a really strong interest in home brewing and kegging so with the recent addition of Cider to Sidewood’s portfolio I jumped at the opportunity to add Cider Maker to my position description!

4.  Outside of wine, what are your interests?

Away from work I play hockey for sport and fitness. I love to fish and try to get out in my boat once a week chasing crabs, squid and whiting.

My other passion is gardening, I have a massive vegetable garden and spend a lot of time in the garden every week.


5.  Best wine for newbie wine drinkers?

If I was to suggest a wine for a newbie to drink I would suggest a Chardonnay.

Explaining and understanding a basic wine principle like oak influence with Chardonnay is usually quite easy as it often stands out best in this varietal.

6.  Favourite Sidewood Wine at the moment?

My favourite wines are whites. I love our Estate Chardonnay and our latest vintage is an absolute stand out with its smooth and buttery palette. It’s definitely the variety that doesn’t last long when it gets home.

Next time you have a bottle at home, try leaving it out of the fridge for 30 minutes or so before enjoying so it isn’t as chilled – trust me you’ll thank me!

7.  What wine is open in your kitchen right now?

I like to work on a ‘zero ullage’ policy but lets say a Pinot Grigio then.


8.  Funniest wine story?

I was tipping two and a half tonne’s of whole bunch Chardonnay grapes from picking bins (which include a milk crate to help circulate cool air through the bins to chill the grapes) into our big press for the first time and kept hearing a loud clunking noise as the grapes tipped into the machinery. It wasn’t until the fifth bin I realised that the milk crates were still in the bins. While jumping into the press to dig them out wasn’t fun looking back now it was definitely pretty funny!

9.  What is the last photo you took at the winery on your phone? Please post and explain it

This is the last photo I took and it was only yesterday!

I was looking at the pegging I had completed at Sidewood’s new cidery to ensure all of the orchards I’d marked out were ready for posts, wires and of course, apple trees!


10. Where do you want to be in five years?

In five years from now I hope I am still with Sidewood and have a few more cider trophies on the shelf.


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Here’s a toast to Sidewood’s continued sustainable success

Untitled-16Sidewood Estate is raising a glass to becoming the largest sustainable winery in the Adelaide Hills after receiving full Entwine Accreditation (Environmental Viticulture) for all four of their vineyards making them 100% sustainable as of this week.

The accreditation through the Australian Research Institute and Freshcare is a reflection of Sidewood’s dedication and commitment to sustainable practices across their entire vineyard portfolio. It comes only one week after the winery announced they were switching to solar energy at their Nairne Winery which will save 2,214 MT of carbon emissions over the lifetime of the system (15 years).

Entwine Australia was set up to support growers and winemakers in demonstrating and improving the sustainability of their business through the Australian wine industry’s sustainability program.

“Securing Entwine Australia membership has been a long but highly worthwhile process that enables us to provide a guarantee to our customers and suppliers that an industry recognised environmental assurance program has been followed whilst growing our product.” said Sidewood’s Owner, Owen Inglis last week.

Achieving the Entwine accreditation though the Environmental Viticulture option, Sidewood was assessed and audited on categories including land and soil, chemicals, fertilisers and soil additives, water, biodiversity, waste, air, energy, fuel, and the measures taken to protect the surrounding environment and natural resources.

Preparing to achieve full accreditation started several years ago with many different changes occurring at the vineyards to become a more sustainable and environmentally friendly winery. Becoming solar powered is part of a $3.5m expansion project at their Nairne Winery. With the support of an $856,000 grant from the Government of South Australia’s Regional Development Fund through Primary Industries and Regions SA, Sidewood is flicking the switch on a 100kw solar system that will provide over 50% of the facility’s annual consumption.

Read more about Sidewood’s sustainable practices by clicking here.

sustainability sustainability sustainability


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Guest Blog: Masterchef, Adam Mizzi’s Sidewood Shiraz paired Beef Cheeks

160913-masterchefWe caught up with 2016 Masterchef Contestant and Manager of WOTSO WorkSpace in Adelaide, Adam Mizzi to share his favourite Sidewood Wine paired dish and what he enjoys most about the wine and food culture in Australia.

In South Australia we’re so lucky to have some of the best wine and food produce in the world right at our fingertips.

Having traveled to many different overseas countries I still always look forward to coming back to the relaxed entertaining culture back home here in Australia.  

Enjoying a meal and a great bottle of wine with friends is a great way to enjoy time together and build relationships.

Slow cooking is one of my favourite ways to enhance the flavours of a cut of meat like beef cheek. Using a bold flavoured Sidewood Shiraz when deglazing the pan helps to create a rich, robust sauce that develops over a long period of time as the meat becomes tender. 

Any meat with fat that requires rendering over time, like beef cheeks, cry out for a medium to full bodied wine to match. This is why I chose to pair it with my favourite Sidewood drop, the ’14 Estate Shiraz.

I hope you enjoy making this recipe at home.






> 2 Tbsp plain flour

> 1 tsp hot paprika

> 1 tsp porcini salt (optional)

> 4 beef cheeks

> 2 Tbsp olive oil

> 1 large brown onion (diced)

> 4 cloves garlic

> 2 medium carrots, (roughly chopped)

> 1 cup (250ml) 2014 Sidewood Estate Shiraz

> 2 cups (500ml) beef stock

> 1 Tbsp brown sugar

> 2 Tbsp tomato paste

> 1 bay leaf

> 2 sprigs fresh thyme, 1 extra for slow cooker

> 400g brown mushrooms (swiss brown, shiitake, portabella or similar)

> 200g of chick peas

> salt & pepper to taste


1.       Mix flour, paprika, porcini salt and salt/pepper in a bowl. Coat each of the beef cheeks generously shaking off excess.

2.       Heat oil in a frying pan and seal the beef cheeks until browned on each side. (Approx. 4 mins each). Once sealed, set aside.

3.       Add more oil (if required) and place onion, garlic, carrots in the same pan for 5 minutes until softening and browning.

4.       Add 2014 Sidewood Estate Shiraz, beef stock, brown sugar, tomato paste and herbs to the frying pan, bringing to the boil.

5.       Once boiling, reduce to simmer for 2 minutes.

6.       Pour contents into a slow cooker, adding chick peas on top of liquid and vegetables.

7.       Place reserved beef cheeks on top, and a fresh sprig of thyme.

8.       Cover with lid and turn slow cooker on low. Cook for 6-7 hours until beef cheeks are tender.

9.       Serve hot with creamy mashed potato and seasonal greens.


*Top image courtesy of Masterchef Australia 

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Sidewood turns on the sun for “Green Wine”

Sidewood Estate – located in the exquisite environs of the Adelaide Hills – has embraced its surroundings and implemented a number of ‘green’ projects within the business that support sustainability and the environment.

Sidewood is set to “flick the switch” in the coming weeks with its winery in Nairne becoming solar powered as part of a $3.5m expansion project. With the support of an $856,000 grant from the Government of South Australia’s Regional Development Fund through Primary Industries and Regions SA, Sidewood has installed a 100kw solar system to provide over 50% of the facility’s annual consumption.  The system will provide 100% power during daylight hours and normal operations and 50-75% during vintage and bottling/canning periods. The winery’s output capability will, upon completion of the expansion increase from 500 to 2000 tonnes per annum (p.a.) with the installation of new bottling and canning facilities producing over 400,000 bottles of wine and cider p.a. by 2017.

Sidewood Estate’s commitment to sustainable practice continues at their primary vineyard, ‘Ashwood Estate’ which has seen it being awarded with Entwine membership (Environmental Viticulture) through the Australian Wine Research Institute and Freshcare.  Within the coming months, Sidewood will also seek accreditation at its vineyards in Nairne, at Maximilian’s and Ironstone Rd.

Entwine Australia is the Australian wine industry’s sustainability program that was set up to support growers and winemakers in demonstrating and improving the sustainability of their business.

“Securing Entwine Australia membership has been a long but highly worthwhile process that enables us to provide a guarantee to our customers and suppliers that an industry recognised environmental assurance program has been followed whilst growing our product.” said Sidewood’s Owner, Owen Inglis.

When growing grapes under the approved Entwine accreditation, Sidewood, as a grape grower / wine company has shown to have a fundamental interest in environmental management and has taken extended measures in protecting the surrounding environment and natural resources.

“We are fortunate to grow our fruit in the magnificent Adelaide Hills – a region for which I have immense passion – as does our Viticulturist, Mark Vella and his Vitiworks Team.  As grape growers we can have a significant impact on natural resources such as land area, soil, water courses and the biodiversity. Using the correct management practices and sustainable quantities of production inputs such as chemicals, fertiliser and water will ensure the long term sustainability of our vineyard and the surrounding farming area” said Mr Inglis.

Achieving the Entwine accreditation though the Environmental Viticulture option, Sidewood was assessed and audited on nine categories including land and soil, chemicals, fertilisers and soil additives, water, biodiversity, waste, air, energy and fuel.

“Viticulture involves a high input of labour and resources to maximise productivity, quality and sustainability. Following the different Entwine protocols made us consider our business closely. We looked at why we do things and how we could reduce any inputs to achieve the same outcome and not affect the environment or fruit quality” said Mr Inglis.

Sidewood commenced preparing for the accreditation process several years ago with a number changes being made to become a more sustainable and environmentally friendly grower with practices that include:

> Running sheep through the vineyard over the Autumn / Winter. Maintains pasture, removes hard to kill weeds and returns organic fertiliser back to the vineyard. This also reduces chemical input, machinery operations and labour to manage these areas over the winter months.

> Chemical selection. Continually changing products and using softer products that have minimal / no effect on the environment.

>  Irrigation Practices. Implementing different practices with timings and monitoring etc.

>  Canopy management.

> Mulching pruning’s back into the vineyard after pruning.

> Maintaining permanent pastures for increased insect biodiversity.

> Fertiliser selections. Organic / natural products vs synthetics and manufactured products.

Solar Panels

Solar Panels

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New Distributor for Sidewood

Sidewood Wines is pleased to announce a new South Australian distribution arrangement with Chace Agencies effective immediately.

“We are excited to be working with Chanda Rice and her team at Chace Agencies – the synergies between Chace and Sidewood are evident which was a big positive for us. Chace is both well respected and highly experienced in SA. I’m confident we will enjoy a long and successful relationship” said Owen Inglis, owner Sidewood Wines.

Chace Agencies owner Chanda Rice has built an extremely successful distribution agency since starting in Adelaide as a one person operation in 1985.   In the years since and despite buyouts, takeovers and changes within the industry, Chace recognised the need for and garnered support from the local on and off premise industry who became increasingly hungry for interesting and exciting labels.

Today Chace Agencies is sought after by wineries across the state thanks to its growing team of passionate and knowledgeable staff and portfolio of some of the best regional wines available. Its coverage of the South Australian market is expansive and its CBD warehouse provides a fast turnaround on orders.

Chanda said “Sidewood is a brand I’ve watched and admired from afar over the past few years.  The company is innovative in its approach to business and most importantly is producing exceptional wines.  I am certainly looking forward to developing a long and healthy relationship with Owen and his team at Sidewood”

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Seafood & Sidewood Pairings


As the month’s turn from Winter to Spring, we couldn’t think of a better way to launch the 2016 vintage of the Sidewood Sauvignon Blanc than by sharing some of our favourite Sidewood Wine and Seafood Pairings to enhance your wine and seafood experiences.

If you aren’t sure where to start when it comes to pairing wine with seafood don’t forget to read our blog post, How to match seafood with wine to learn about the principles of seafood and wine pairing by clicking here.


A mild flavoured wine, our Sauvignon Blanc matches best with mild flavoured and textured seafood. The tropical and citrus fruit flavours combined with the natural acidity of Sidewood’s Sauvignon Blanc balances and enhances the saltiness and umami notes of Natural Oysters.

The citrus driven acid profile of our Sauvignon Blanc makes oysters taste like they’ve been drizzle with lemon and lime and the added nuances of tropical fruit and a light clean palate that doesn’t overstay its welcome make them the perfect pair!



Chardonnay will work well with a wide variety of seafood, a bright acid profile can cut through strong fishy flavours and works especially well with something prepared with a creamy sauce.

Our 2015 Sidewood Estate Chardonnay is the quintessential wine to pair with Snapper. The fish is not too fishy and flourishes with simple butter based sauces to let both the wine and the fish shine.



The 777 Pinot Noir has amazing savoury aromatics ranging from green tea and toast to earthy forest floor, all this while remaining light and vibrant on the palate so won’t overwhelm delicate seafood.

The classic Oysters Kilpatrick is an ideal match, the smokey bacon and Worcestershire matching the savoury notes with the zesty red fruits perfectly balance the sweet oyster.

The 777 Pinot Noir available exclusively to Sidewood Wine Club Members, Sidewood Cellar Door and 2KW Bar & RestaurantSign up to the Sidewood Wine Club today to get easy access to this exclusive wine with 15% off and free delivery.



If you aren’t a wine drinker the Sidewood Apple Cider lends itself to seafood matching due to its low sugar and delicate genuine fruit flavours. Think what you would match with our Palomonio Pinot Grigio and simply substitute the cider!

A seafood salad with light vinaigrette, or why not try a Cider with an Oyster Shooter? Put a fresh oyster in a shot glass, top with cider then bottoms up!







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How to Match Seafood with Wine*

Untitled-16*Sidewood Wines.. naturally

We’re extremely lucky in Australia to have bragging rights to some of the world’s best wines and have access to some of the best seafood too – It’s great being a South Aussie!

The right wine can enhance the flavours of any dish but wine is of course ultimately a matter of taste and there’s no exact science to food and wine pairing.

I’ve done some hard yards (poor me) and translated the wine speak into “Plain English” and put together some simple rules to follow for all those out there like me; a wine lover (not expert) with an interest to learn about what goes with what.

This will equip you to sound like a pro just in time for the Summer seafood season!

> Can anyone relate?

Being given the “honour” of choosing which wine your group is going to drink with their meal for the night to me is anything but. The compounding pressure builds and the burden of the potential risk of ruining John and Jane’s first night out since becoming parents or Jill’s Birthday Buzz weighs heavy on your shoulders like a ton of bricks.

Blanket rule – When it doubt white it out – white wine pairs well with most seafood but certain white wines go better with different types. Of course the chosen seafood, the sauce and preparation all affects the overall flavour of the  seafood (because we need more pressure to get it right huh?)

Here is the lowdown..

Seafood matches with wines that have similar flavours or textures, so in a nutshell just remember mild flavoured seafood (like prawns) matches with mild flavoured wines (like Sparkling) and big rich seafood (like lobster with butter sauce) goes best with big flavourful wines (like Chardonnay)

> Matching Mild Seafood Flavours:

Mild flavoured seafood’s are usually thinner and flaky. When pairing mild flavoured seafood with wine look out for zesty and refreshing whites to balance the delicate flavours of the dish. Please see examples below that match perfectly with our Sidewood Palomino Pinot Grigio Sidewood NV Sparkling and Sidewood Sauvignon Blanc.


> Matching Medium Seafood Flavours:

Medium flavoured seafood is still flaky but firmer and thicker than mild seafood. When pairing medium flavoured seafood with wine look out for medium bodied whites with high aromatics and rich full bodied whites aged in oak. Please see examples below that match perfectly with our  Mappinga Sauvignon BlancSidewood Chardonnay and Sidewood Pinot Gris.


> Matching Strong Seafood Flavours:

Your strong flavoured seafood’s are those make you feel like you’re eating the ocean on consumption, they’re salty and smells like the sea. These are best served with rich flavoured wines with lots of flavour that can hold up to the strong flavours of the seafood. Please see examples below that match perfectly with our Sidewood Pinot Noir,  Sidewood 777 Pinot Noir (Only available to Wine Club, Cellar Door & 2KW),  Mappinga Chardonnay and Chloe Cuvee Sparkling.


I hope this helps give you some insight into the reason why certain wines are paired with certain seafood’s. Check out Seafood & Sidewood Pairings for some dish ideas.  Remember at the end of the day there is no right or wrong answer when it comes to pairing seafood with wine because ultimately it comes down to the person’s personal preference because you need to drink what you like best!



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A Five Star Winner

Sidewood is honoured and thrilled to once again receive a five star rating in the just released James Halliday Australian Wine Companion 2017.  The five star rating is only awarded to wineries that consistently produce wines of the highest standard year after year. In what is often considered the Australian wine bible, Sidewood received the following outstanding reviews and yes we’re cracking the seal on a bottle or two to celebrate!

2015 Stable Hill Palomino Pinot Grigio – 95 Points (Sold Out)  Next vintage is now available at our Cellar Door and online.

2015 Sidewood Estate Sauvignon Blanc – 95 Points (Sold Out) Next vintage is now available at our Cellar Door and online.

2013 Sidewood Estate Mappinga Chardonnay – 95 Points (Only 6 Dozen bottles remain. Order at

2014 Sidewood Estate Mappinga Sauvignon Blanc – 95 Points available at Cellar Door and online

The past week has also seen the 2015 Sidewood Estate Mappinga Chardonnay win a gold medal at the Cowra Wine Show.

And in further exciting news – the results we’ve all been waiting for…

The inaugural Sidewood v France degustation dinner was held at Maximilians as part of the Adelaide Hills annual Winter Reds festival.  A fantastic atmosphere over a sublime meal paired with superb wines certainly gave those attending the sold out event a night to remember.  Each of the five courses expertly prepared by Maximilian’s Head Chef, Jamie Laing saw a Sidewood wine blind tasted next to a similar French variety from a region specifically renowned for each style.  The first few rounds were almost too close to call, but as the night progressed, blow-by-blow a clear winner emerged. Winning three rounds versus two as well as the overwhelming popular vote… Sidewood Estate!! Click here to view a gallery from the night

Round by Round:

> 13 Sidewood Chloe Cuvee            VS.     Billecart-Salmon Brut Reserve NV (France) (France by 4 votes)

> 15 Sidewood Estate Pinot Gris      VS.    Josmeyer Fromenteau Pinot Gris 13 (Fr) (France by 6 votes)

> 15 Sidewood Estate Chardonnay  VS.    Patrick Piuze Terroir de Chablis 14 (Fr) (Sidewood by 7 votes) 

> 15 Sidewood ‘777’ Pinot Noir         VS.    Bouchard Monthelie 12 (Fr) (Sidewood by 27 votes)

> 14 Sidewood Estate Shiraz            VS.   Delas Freres ‘Les Grands Chemins’ Crozes Hermitage 10 (Fr) (Sidewood by 34 votes)





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The Ultimate Winter Reds Wine Battle – Gallery

Sidewood came up trumps taking on wines from the region of France in an ultimate wine battle at a SOLD OUT Degustation at Maximilian’s Restaurant over Winter Reds weekend. With some of the French wines retailing for $70 more than Sidewood per bottle, the victory was a sweet one.

Round by Round Results:

> 13 Sidewood Chloe Cuvee            VS.     Billecart-Salmon Brut Reserve NV (France) (France by 4 votes)

> 15 Sidewood Estate Pinot Gris      VS.    Josmeyer Fromenteau Pinot Gris 13 (Fr) (France by 6 votes)

> 15 Sidewood Estate Chardonnay  VS.    Patrick Piuze Terroir de Chablis 14 (Fr) (Sidewood by 7 votes) 

> 15 Sidewood ‘777’ Pinot Noir         VS.    Bouchard Monthelie 12 (Fr) (Sidewood by 27 votes)

> 14 Sidewood Estate Shiraz            VS.   Delas Freres ‘Les Grands Chemins’ Crozes Hermitage 10 (Fr) (Sidewood by 34 votes)

Click here for a full report and check the gallery of images below:

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Food & Wine Pairing: Beerenberg Bourbon Burger & Sidewood Apple Cider

160802-Jamie-LainWe hope you enjoyed The Beerenberg Bourbon Burger over Winter Reds at Sidewood at Maximilian’s. We’ve had such great feedback we thought we’d share the recipe with you so you can make it at home.

The Beerenberg Bourbon Burger marks the beginning of a great relationship with Beerenberg in which Sidewood look forward to bringing you exclusive offers, recipes and special events. To celebrate this exciting partnership please enjoy Sidewood’s Apple Cider, which pairs perfectly with The Beerenberg Bourbon Burger with 10% OFF when you order online before 31 August 2016.

“A fairly quick and simple burger using quality Beerenberg products that packs a big punch in flavour, and really warms you up on these chilly winter days.”


Pairing Suggestion:
Serves 6

– 6x Brioche Burger Buns

– 2x Heads of Cos Lettuce (washed and torn)

1x Jar Beerenberg Taka Tala Chutney

– 1 Tablespoon Butter for Burger Buns

For the Pork Marinade: 

– 1kg Boneless Pork Shoulder (Fat trimmed)

250ml Beerenberg Smoky BBQ Sauce

– 2L Chicken Stock

– 2x Cans Coca Cola

– Salt & Pepper

  1. In a large mixing bowl place Beerenberg Smoky BBQ Sauce, Chicken Stock and Coca Cola, mix well.
  2. Transfer Pork Shoulder into a deep roasting tray pouring marinade over the pork until completely covered.
  3. Wrap in cling film and place in the fridge for 12 hours.
  4. Preheat fan forced oven to 160 degrees celsius.
  5. Cover the roasting tray with baking paper and aluminium foil
  6. Transfer into roasting tray and place in the oven for two hours or until pork is falling apart (best way to check this is use two forks to pull apart the meat, if it comes apart easy it’s ready).
  7. Strain the pork out of roasting tray and pull apart, place aside in a warm place.
  8. Slice Burger buns in half and toast slightly under the grill, Spread with butter and top with pork mixture
  9. Add 1 Tablespoon of Taka Tala Chutney on each bun, add torn Cos lettuce to plate and enjoy.

To shop, simply click the image below


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Winter Reds – Gallery

Sidewood at Maximilian’s was the place to be this Winter Reds with the venue buzzing with activity for the duration of the weekend wine festival.

Please view gallery from the two days below:

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Fashion & Wine: The Fashion of Winter Reds

Untitled-16Winter Reds at Sidewood at Maximilian’s this year was bumper to bumper with what felt like the entire attractive population of Adelaide at the venue enjoying the festivities of the weekend. The fashion’s definitely didn’t disappoint (neither did the wine) with a mixed bag of trends and seasons (Yes, I mean Summer and Winter) being seen over the two days.

For me the best dressed males of the weekend were those wearing the Men’s Wine Tour Starter Kit. Being slightly pessimistic
I tend to roll my eyes when I see men donning the gentlemen for a day kit on wine tours now, as their behaviour is usually far from it. Thank you for restoring some faith in me this weekend gents. It was great to see the guys who genuinely embody that style more than one day a year not get lost in a crowd and all the other guys trying something different for a change.

For those who aren’t familiar with the term, the Men’s Wine Tour Starter Kit includes an open neck button down shirt, a blazer (usually blue) a pair of cino’s and a mandatory pocket square. You’ve probably seen it at Sea and Vines where the entire male population year in year out descends on McLaren Vale like an army wearing the kit like a uniform. The look gets so over saturated it makes trying to locate your boyfriend in the crowd like playing Where’s Wally.


The girls were an eclectic mix, with many donning comfy shoes and chunky jumpers and coats to sensibly combat the cold. The fashionista’s put together winters hottest (and not so practical) trends with the greatest of ease. To the girls who braved the weather in summery dresses thank you for giving us hope that summer does still exist and it’s not too far away.

Below are my five favourite looks from the weekend and please click here if you missed last week’s guide on how to dress for a Winter Wine Tour! Congratulations to Michaela Manser (below) she’s won a Sidewood wine pack as our best dressed Winter Reds fashionista!

Michaela Manser Instagram: @michaelamanser Dress: Alice in The Eve Jacket: The Fifth Label Shoes: Wanted
Michaela Manser
Instagram: @michaelamanser
Dress: Alice in The Eve
Jacket: The Fifth Label
Shoes: Wanted
Riley Farrand’Harett from Malvern Instagram: @rileyfharbutt Culottes: Run Cinta Run Top: Cotton On Bandana: Myer Bag: General Pants
Riley Farrand’Harett from Malvern
Instagram: @rileyfharbutt
Culottes: Run Cinta Run
Top: Cotton On
Bandana: Myer
Bag: General Pants
Courtney Bain Instagram: @_courtneybain Skirt: Premonition Bodysuit: Bardot
Courtney Bain
Instagram: @_courtneybain
Skirt: Premonition
Bodysuit: Bardot
Alison Cunningham Instagram: @allison_cunningham Dress: Zara Headpiece: Zara Scarf: Sportsgirl
Alison Cunningham
Instagram: @allison_cunningham
Dress: Zara
Headpiece: Zara
Scarf: Sportsgirl
Raji Kaur Instagram: Raji_Kaur Playsuit: Alice McCall
Raji Kaur
Instagram: Raji_Kaur
Playsuit: Alice McCall
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Fashion & Wine: Your Wintery Winery Weekend Survival Guide


Untitled-16Working for a winery in the Adelaide Hills and as a seasoned wine touree myself, I’ve tried, tested and observed many wine tour outfit combination wins and fails over the years. No matter how planned your wine tour is it’s always best to be equipped to tackle any situation life may throw your way with these style tips to get you through your Winter wine tour.

> Victory Loves Preparation

If there is a chance you think you will end up heading out until the early hours, it’s advisable to put that super chic’ fedora back in its hat box and hang that super expensive coat back up in your wardrobe. Trust me you’ll thank me waking up realising the only thing you’ve lost is too much money over the bar. To take your outfit from day to night, pack a dressier pair of earrings, a coloured lipstick or a change of shoes.


As the afternoon sunshine begins to warm the vines it is also the perfect time to watch those who have made bad footwear choices begin to hobble around like baby giraffes. Lots of wineries have standing tastings and soft grass so make sure you wear shoes that can handle both, there’s nothing worse than sore feet when trying to enjoy yourself!

Wear a chunky heel with some support that won’t sink into the grass or embrace the sport luxe trainer trend while it’s having its fashion moment right now. I’m loving wearing my white leather Chuck Taylor All Stars with absolutely everything at the moment from active wear to leather pants, dresses and even lace as shown in the pic from an off duty visit to Maximilian’s. Try them in palettes of white, rose gold and silver and enjoy the clouds your feet will feel like they’re stepping on all day.

> Layering

While the cool climate of the Adelaide Hills is perfect for growing grapes for wine it also means the weather is just that.. Cool. Layering your outfit is the best option to be comfortable throughout the varying temperatures on the day.

Like Sidewood at Maximilian’s, lots of wineries have outdoor areas to enjoy the breathtaking views so make sure you’re prepared for the outdoors. Keep an umbrella, scarf and jacket in the vehicle to be able to accommodate. In the past I’ve usually had a pashmina in my handbag and a jacket draped over my shoulders or a nice long overcoat I can put my arms in if things take a turn for the colder.


Wear your hair in a style like a stylish pony tail or messy beach waves to keep it low maintenance for the day. I only make the effort to tong mine if I do not see the two words and hair style mortal enemies, “wind” or “rain” in the forecast.

> Lips

Successfully maintaining a coloured lip for the duration of a wine tour is a skill that should be applauded; for the rest of us however, by 5pm our lips usually look muddy and our teeth are stained if you haven’t tended to them with Vaseline religiously. I’m sure I’m not alone when I say I’ve made the rookie mistake of drinking from my glass from a different spot on the rim meaning the lipstick that was on the glass has then extended from the corner of my mouth up my cheeks making me look like a joker with a smile that can now be seen from space.

Why not try a tinted lip balm like Maybelline’s Baby Lips Colour Lip Balm or a long wearing smudge proof lip stain like MAC’S Pro Longwear Lipcolour instead to get you through the day?

Wearing White with Caution

The first time I wore white on a Wine Tour I wore an entire glass of red wine at the first stop.  For the remainder of the day I wore a promo t-shirt kindly donated by the winery that said “Get Rooted” across the front of it.

The second time (pictured below) I did it was far more successful which is why I feel wearing white is a similar comparison to playing a game of roulette. To avoid running the gauntlet wearing white should be only advisable if you’re sipping white wine all day and remember if you’re tasting, you may also be spitting.. Darker colours are your friend.

> Practicality

Go for a low maintenance outfit, no one enjoys spending a day dealing with bathroom breaks in a jumpsuit; if in doubt denim works all year round. Don’t over complicate your outfit and wear clothes that you know you feel comfortable in so you can focus on the important things like enjoying the wine and day out with your friends.

> Skip the perfume

Last but not least avoid wearing perfume when wine tasting as it overwhelms your sense of smell.. and everyone around you meaning that you won’t be able to fully enjoy the aromas of the wines.

> Some of my previous day drinking ensembles

From the coloured lip (my first and last attempt at a bold lip while day drinking) and wearing white (drinking only white), to trainers or jeans and a blazer, wear what makes you feel comfortable and confident because each tour will be different!


Finally don’t forget to consult and coordinate with your friends (that’s all part of the fun of course!) and tell the guys in your group they aren’t an exception and should step up to the style plate too but most importantly enjoy your Winter wine tour!

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Get UBER Wine this Winter Reds

There’s never been a better time to explore the Adelaide Hills than this weekend.

This Friday, Saturday and Sunday July 29-31, request the WINE view in the Uber app and you’ll be matched with a personal driver to stay with you and your friends while you enjoy a day of wine tasting in the Adelaide Hills.

How it works

> Request the WINE view in the Uber app, and if there’s an available vehicle, you’ll be paired with a driver for the duration of your wine tour

> Enter your first winery and make your way to the Adelaide Hills for a day of wine tasting

> Call or text your driver using the Uber app when you’re ready to leave, they’ll be waiting for you in the car park

> Enter a new winery into your app and your driver will be automatically updated with your next destination

> Your driver will end the trip once you’re safely home

When and where will WINE be available?

> WINE will be available this Friday, Saturday and Sunday between 9am and 6pm. It’s up to you to decide when and where you want to go!

> You can stop the tour whenever you want. There’s no limit to the time or distance on WINE trips, just a minimum fare of $50. You will be charged $0.65 per minute on your WINE trip (including driver-partner waiting time)

> If you accidentally request WINE instead of uberX or Black, your fare will be adjusted to reflect uberX rates


Fares will be $39 per hour when you request WINE and will depend on the length of your trip. If you split that between 3 friends, you’ll feel the savings even more!

Sidewood are also offering you the chance to win two tickets to The Ultimate Winter Reds Degustation this Saturday night. All you need to do is ride in a WINE this Friday to the Adelaide Hills, upload a selfie with your driver to Instagram and tag #Sidewood and #UberWinterReds – the most creative entry wins.

Article and images via /


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A Medal Tally of Olympic Proportions

Adelaide Hills highly acclaimed Sidewood Estate has been honoured with an outstanding number of medals at recent awards events including the most awarded medals to any Australian wine producer by the International Wine Guide.

International Wine Guide Awards

> GREAT GOLD – 2013 Mappinga Shiraz (trophy equivalent)

> GOLD – 2013 Sidewood Chloe Cuvee

> GOLD – 2015 Sidewood Sauvignon Blanc

> GOLD – 2015 Sidewood Chardonnay

> GOLD – 2015 Sidewood Pinot Noir

> GOLD – 2014 Sidewood Shiraz

> GOLD – 2014 Mappinga Sauvignon Blanc

> GOLD – 2015 Mappinga Fume Blanc (renamed Mappinga Sauvignon Blanc)

Sidewood’s 2013 Mappinga Shiraz was the only Shiraz to receive this highest accolade at the event and brings the wine’s international Trophy tally to four with the other three being

> Decanter 2015 Best Rhone Varietal Over £15

> IWC London 2016 Best South Australian Shiraz

> IWC London 2016 Best Adelaide Hills Shiraz

Melbourne International Wine Competition

Sidewood also picked up two gold medals at the recent Melbourne International Wine competition.

> GOLD – 2015 Sidewood Pinot Gris

> GOLD – 2016 Stable Hill Palomino Pinot Grigio

In further exciting news, on the back of its most successful year to date in terms of awards and new distribution markets comes early signs that this coming 12 months for Sidewood will be as good if not better!

Cairns Wine Show

The first release of the new vintage 2015 Sidewood Estate Chardonnay, made by Darryl Catlin and entered into the Cairns Show
Wine Awards , the first event  on the Australian wine show calendar, was awarded the Trophy for Best Chardonnay with judges making comment on its ‘amazing freshness, brightness of fruit, vitality, complexity and balance’.

> TROPHY – 2015 Sidewood Chardonnay

> GOLD – 2015 Sidewood Chardonnay

“The signs are that this forthcoming vintage will be superb from what I’ve seen and sampled thus far, I’m excited to see it released and share it with wine lovers the world over” said Sidewood’s Owen Inglis.

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A Life In Wine: Wine Tours For Dummies

160727-Seth-About-the-AuthorWelcome to our new Life In Wine segment where the people that you’ve been introduced to in their profile Behind The Wine will give you a guest blog post about Life Behind The Wine!

This week our Cellar Door Manager, Seth Piszczuk brings his dry sense of humour to his tongue in cheek guide on how to get the most out of your Wine Tasting just in time for Winter Reds this weekend. Check back tomorrow as we continue our Winter Reds guide when our Communications Manager, Philippa (Flip) gives her Winter Reds essentials and what to wear this Winter Reds!

Wine Tours For Dummies

Wine tours are awesome! A great day out with friends taking in the sights and enjoying a few wines (in moderation of course…). If that’s all you’re after, then power to you, no need to read on. But if you want to get a bit more out of the day, then here’s a few rookie mistakes to avoid.

1. You need to be able to taste

This may seem a little obvious… But… If you’re still chewing a wad of gum when the first wine is pouring, you’re not going to be able to appreciate the wine fully. Same goes for toothpaste. Freshen up your breath AFTER trying wines or bring a water bottle so you can rinse a bit (and stay hydrated throughout the day). Most wine tastings will start with something very dry, toothpaste will make even the best dry bubbles taste pretty ordinary!

2. You need to be able to smell

A great deal of our impression of a wine’s flavour actually comes from our sense of smell (via the olfactory bulbs if you want to sound technical). So, that really nice perfume or deodorant you’ve lathered yourself in to make yourself smell nice all day? That’s what you’re going to taste… it’s also what everyone who is with is going to taste too! Keep the odours down, smell the wine!

3. You don’t need to be an expert

A wine tasting can be daunting, sometimes there’s a few real experts in the room who throw out some crazy vocabulary that you’ve got no idea about. Don’t be afraid to not know things. Ask questions. Really, that’s what we’re here for. To help you learn about the wines and hopefully enjoy them more. Ask away any questions you have. It’s a lot more fun for us behind the counter when people ask questions (even if they think they’re silly) than when they sit back and say nothing in the effort to not look stupid. You’ll be closer to an expert by the end of the tasting than when you started!

4. The less preconception the better!

“I don’t like X”. This is boring. A grape variety is only one small part of what makes a wine. Most varietals can be made into a whole host of styles. Region, viticulture and winemaking are going to contribute a whole lot more to the wine than simply the name of the grape so try to avoid deciding in advance what you’re going to like or dislike. This is the great thing about a wine tasting, you actually get to try things and really find out what you enjoy. If you hate it, spit it out, but give everything offered a try. You might find a new favourite!

 Seth seth-3 seth-2



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Behind The Wine: A Text Interview With Seth Piszczuk

Untitled-16Welcome to our new Behind The Wine series where I will introduce you to the people behind the brand that get Sidewood from the vine to your wine. Please enjoy the first blog post in this series when I managed to catch up via text with our Cellar Door Manager, Seth Piszczuk in between customers on a busy Friday afternoon.

Managing the cellar door space and face to face marketing, Seth’s been selling Sidewood and stroking that beard at Sidewood Wines since 2014. As our resident walking encyclopedia of all things wine, Seth’s thirst for knowledge is fueled by his passion for sharing and narrating the Sidewood stories behind the wine you may have heard small excerpts of at the Cellar Door.

As well as spending time with his young family, Seth lives for Metal and Punk Rock, Martial Arts and Chardonnay and is responsible for the growing list of staff at Maximilian’s addiction to Pokemon Go!

Enjoy the text interview* and check back on Wednesday to enjoy Seth’s blog post on how you can get the most out of your Cellar Door experience that will be filled with tips and humour from the Cellar Door just in time for Winter Reds!



*Due to the nature of IPhone Messaging please excuse any spelling or grammatical errors.

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Food & Wine: Super Quick Peking Duck Pancakes with Plum Sauce Recipe

WINE MATCH:160712-Pinot-Noir


  • Serves 10
  • 5 minutes to prep


  • Peking Duck Chinese Pancake Kit (The Luv-A-Duck kit available from Supermarkets includes 360g Roasted Peking Duck Legs, 10 Chinese Pancakes & Hoison Sauce)
  • 380g Ready Roasted Fresh Duck fillets (Heat and serve)
  • 80g Hoisin Sauce
  • 80g Plum Sauce
  • 1 Spring Onion (Cut into 6cm lengths)
  • 1 Fresh Cucumber (Cut into 6cm lengths)


  1. Cook the duck using either of the below methods,
  • Frying pan: Cook the duck skin side down in a frying pan on a medium-high heat until it turns golden brown which should take approximately 10 minutes. Simply then turn it over and cook for 5 an additional minutes then remove.
  • Microwave:  Microwave the ready roasted duck fillets and legs on high for 3 ½ minutes.
  1. Slice meat off the bone.
  1. Empty hoisin sauce and plum sauce into a small dish and mix.
  1. Microwave pancakes for 1 minute.
  1. Arrange items separately on a platter for everyone to construct their own.
  1. Smear each warm pancake with the Hoisin and Plum sauce.
  1. Add a slice of warm duck and some of the chopped spring onion and cucumber.
  1. Roll up and enjoy.


Any pancakes left over can be wrapped in foil and refrigerated up to three days.



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Sidewood partners with The GreyZone

Sidewood Estate are pleased to announce their latest partnership with The GreyZone.

The GreyZone is the South Australian distributor of Mondraker bikes, and are all about creating opportunities for racers who are passionate about the sport of downhill & enduro mountain bike racing.

Having only been founded in June 2014 the future looks bright for The GreyZone with Sidewood Estate looking forward to supporting their Development Team on a local and national platform as their brand continues to grow.

Owner, Owen Inglis welcomed the addition to the Sidewood Community Programs portfolio,

“At Sidewood Estate we’re strong believers in giving back and supporting our region which we believe makes us more than just a winery. Through our Community Program we have a history of forming lasting relationships and supporting communities in the wide range of different fields in which we operate.

“With their focus on promoting healthy and active lifestyles and also having such a presence in the Adelaide Hills community sponsoring The GreyZone was an easy choice for Sidewood.”

“Having Sidewood Estate as a partner of The GreyZone is an exciting opportunity for us as a brand and as a team. To have support from such a well – respected and established company is very promising for the future of the GreyZone and the plans we have in place” said The GreyZone Manager, Nathan.

Please join us in welcoming The GreyZone to the Sidewood family.

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King of the Hills – More for Mappinga

Sidewood’s 2013 Mappinga Shiraz has further cemented its place as one of the world’s finest wines with The International Wine Challenge (IWC) in London this week awarding it two Trophies for Best Regional Shiraz, Adelaide Hills and Best Regional Shiraz, South Australia

The IWC is generally accepted as the world’s finest and most meticulously judged wine competition.  Every entry is blind tested assessed for its faithfulness to style, region and vintage. A rigorous judging process sees each medal-winning wine being tasted on three separate occasions by at least 10 different judges.

These two new trophies add to the global recognition received for the 2013 Mappinga Shiraz (of which less than 1000 dozen was produced). It has also been awarded arguably the world’s greatest accolade, The 2015 Decanter International Trophy for “Best Rhone Varietal over £15.00”. Gold medals were received from the Royal Hobart Wine Show, The San Francisco International Wine Show, and the San Diego Wine Makers Challenge.  It was also afforded 97 points by James Halliday.

Sidewood owner Owen Inglis said “this is a great result for Sidewood.  We’re a relatively young and small winery with an ever strengthening reputation for being one of the world’s top producers of super premium Shiraz.  To be officially recognised by both the IWC and Decanter the two largest and most influential shows in the world is sensational for both Sidewood and the Adelaide Hills.

“Our greatest issue with our Shiraz has been our inability to meet demand, and to this end, we’ve recently purchased a further 25 hectares of land and doubled the production capability at our winery.”

Sidewood entered two wines in to the IWC competition, in addition to the Mappinga Shiraz, their entry for the Sidewood 2015 Sauvignon Blanc was awarded a silver medal – the highest medal provided to any Adelaide Hills Sauvignon Blanc. This wine has also been widely recognised with Gold Medals being received from The Royal Melbourne Wine Competition, Mundus Vini in Germany and Catavinum in Spain.  It has a 95 point score from James Halliday

A 2014 Mappinga Shiraz was not produced, the 2015 vintage is due for release in mid 2017.


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Maximilians, Saturday, winery, wines, adelaide hills

Maximilians / Sidewood Cellar Door Saturday’s – 9 April 2016

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Food & Wine Pairing – Pan Seared Tommy Ruff


Pan Seared SA Tommy Ruff, Celeriac Remoulade, Chorizo, Soft Herbs


12 Tommy Ruff fillets
1 celeriac
1 teaspoon whole grain mustard
3 tbl spoons whole egg mayonnaise
1 lemon (zest and juice)
1 Hahndorf chorizo
100ml olive oil
100g soft Butter
2 tbl spoons of brined capers
2 Granny Smith apples
½ Bunch of chervil, picked
2x Single Radish, very thinly sliced
1x bunch of Parsley


Peel the celeriac and slice into thin matchsticks. Place in a bowl and add the mayonnaise, whole grain mustard and the zest of the lemon. Season with salt and pepper.

Finely dice the chorizo and place in a bowl. Set aside

Slice the apple from the core but leave the skin on. Cut into thin match sticks as per celeriac and transfer into a bowl. Add picked chervil and a pinch of parsley. Add 1 x teaspoon each of olive oil and lemon juice and mix well, set aside.

Add the chorizo and capers into a hot fry pan with remaining olive oil. Fry until crispy and so the oil has a smoky flavour to it from the chorizo. Pour into a bowl.

Season both sides of the Tommy fillets with salt.  Return the same fry pan to a medium to high heat and add butter. Sear the fillets skin side down for 1 minute. Turn the fillets and remove from the heat. Place the fillets on a warm plate skin side up. 


Spoon 2 x Tablespoon of Celeriac remoulade on the bottom of each plate with the Tommy ruffs placed delicately on top. Top with the apple and herbs. Drizzle the fried chorizo and capers on top and around the plate, making sure you also use that beautiful smoky oil.

 Tommy Ruff SW MAPP SAB 2012

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Sidewood Cellar Door Saturday’s – 2 April 2016

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Announcing the Sidewood Grape Expectations Range – April Fools

Sidewood Estate has today announced the Sidewood “Grape Expectations” range, a new highly innovative product line that is expected to change the wine industry forever.

Working with some of the world’s top Fruiticulturalists, Sidewood’s science team and viticuluralists have been working for months on the world’s first wine infused grape after discovering an enzyme in the fruits skin called BS14d that once activated is able to hold alcohol without the skin disintegrating.

The inaugural varietal launched today is the Sidewood Pinot Gris grape.  Sidewood  hopes to extend the range to include other varietals by the end of the year and include cider infused apples.

Vineyard Owner, Owen Inglis believes the move is going to place Sidewood Estate a step ahead in the wine game,

“Having wine infused grapes as a product of Sidewood was never something we thought would be a possibility or was even on our radar.   After ‘stumbling’ across the discovery of the enzyme by accident during a standard product quality analysis we thought it would be silly not to investigate the possibility of the product further” he said.

The “Grape Expectations” range can be frozen and taken to picnics or to simply add more flavour to a summer punch or fruit salad. Available in packages of 24 retailing for $9.95, the product is available exclusively from the Cellar Door and the online store.



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Sidewood Estate

Sidewood celebrates Easter at Oakbank

Some familiar faces, sponsors, corporates, staff and guests of Sidewood Estate embraced South Australian Easter Monday traditions and headed up to Oakbank to enjoy the fun of the Oakbank Easter Racing Carnival. As well as pouring at the event as sponsors of Oakbank, Sidewood Estate hosted a marquee with 60 guests who treated to Sidewood Estate wines and food catered by local business, Food Man Chew. Guests were able to get hair and make up touch ups by local hair and make up business, Make Up by TJ throughout the day in the marquee while they enjoyed the races and festivities of the day.

See gallery below:

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Food & Wine Pairing – Orange Sesame Baked Salmon

Wine Pairing

Orange Sesame Baked Salmon 

  • Prep time: 8 minutes
  • Cook time: 20 minutes
  • Total time: 28 minutes


  • 4 Salmon Fillets
  • 1 Tbsp of Fresh Coriander or Chopped Chives
  • 1 Tsp Freshly Grated Ginger
  • 2 Cloves Minced Garlic
  • 3 Tbsp Honey
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Orange Juice, Pure
  • ½ Tsp of Hot Chilli Sauce
  • Toasted Sesame Seeds for Topping
  • 1 Tbsp Sesame Oil


  1. Heat oven to 200°C.
  2. In a small bowl whisk together honey, soy sauce, orange juice, rice vinegar, sesame oil, ginger, garlic, hot sauce and pepper
  3. Place each salmon fillet skin side down on individual sheets of foil prepared on a tray and make a few cuts in the salmon fillet (to allow the sauce to infuse the fillet).
  4. Brush or spoon the glaze over each fillet and wrap all sides of the foil to cover the fillet and seal closed. Repeat with all fillets.
  5. Place the tray into the oven and cook for 12 minutes for rare or 17 minutes for medium.
  6. Open the foil and spoon extra sauce over salmon and place back in oven with foil open for 2 minutes
  7. Serve immediately with fresh coriander or chives and sesame seeds if desired.






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Best International Rhone Varietal £15

The world’s biggest wine show, the Decanter World Wine Awards has named Adelaide Hills based Sidewood Estate’s 2013 Mappinga Reserve Shiraz, Best International Rhone Varietal over £15.

Download Press Release (PDF)

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Sidewood Estate – Orchards to Trophy within months!

Within six months of the initial release SIDEWOOD APPLE CIDER was awarded CHAMPION SOUTH AUSTRALIAN EXHIBIT and received ‘The Winequip Trophy’ from the 2014 Royal Adelaide Show Cider Competition.

[Download Press Release]

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The 2K Golf Challenge!

The first of FIVE $2,000 prizes was won over the June long weekend. Over 800 SWINGERS have taken the challenge to land a hole-in-one and earn the title of a SIDEWOOD CHAMPION!

[Download Press Release]

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Sidewood Estate – The next big step!

Sidewood Estate are proud to announce that we have purchased the ADELAIDE HILLS WINERY in Nairne.

[Download Press Release]

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Sidewood Estate — Seeing Double

Sidewood Estate is thrilled to announce that we have WON two TROPHIES at the 2013 Adelaide Hills Wine Show!

[Download Press Release]

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Sidewood Scores Another Trophy

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