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Enotecasydney

@enotecasydney

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Wine Import Business in Sydney selling nation wide and specialising in European and Australia WinesđŸ·
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We hope to see you all there #brisbanetradetasting #brisbanerestaurants by @enotecasydney
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a month ago
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Testing Testing, A Taste of Tuscany! The chefs are busy testing, tweaking and perfecting the menu for our Taste of Tuscany Wine Dinner. Have you booked yet? Expect beautiful wines from producers including Fontodi, Querciabella, Talenti and more, paired with a menu inspired by the honest, generous flavours of Tuscany. Think freshly baked rosemary focaccia, rich pork ragù, perfectly cooked Tuscan T-bone and the comforting simplicity that Italian cuisine is loved for. Limited Seats available for this Intimate trip to Italy. Tuscany in the City Thursday 20 August 6:30pm $250 per person Includes a four-course dinner paired with ten premium Tuscan wines. Buon appetito. We can’t wait to welcome you. link in bio to book. by @enotecasydney
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2 months ago
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A RARE EVENING CELEBRATING ONE OF TUSCANY'S GREATEST ESTATES On Monday 24 August, we're opening just 14 seats for a dinner celebrating Montevertine, one of Italy's most revered wine producers. For the first time in Australia, the 2014, 2017 and 2018 vintages of Le Pergole Torte will be poured side by side. Three remarkable vintages, one table and a five-course menu built around them. You won't get another chance to experience Montevertine like this. MONDAY 24 AUGUST $600 PER PERSON Montevertine is one of Tuscany's most iconic producens. To pour three vintages of Pergole Torte side by side is incredibly rare, and something we are excited to share by @enotecasydney
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2 months ago
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POGGIO AL SOLE Poggio al Sole sits in the heart of Tuscany, surrounded by the rolling landscapes between Florence and Siena, near the towns of Tavarnelle and Greve in Chianti. The family’s winemaking heritage spans generations and includes an estate in Switzerland established in the early 1970s. In 1990, Johannes and his wife Kathrin moved to Chianti, where they became early adopters of sustainable farming and organic viticulture. The estate comprises 25 hectares of vineyards planted between 320 and 480 metres above sea level. Known for minimal‑intervention practices and deliberately low yields, Poggio al Sole focuses on producing pure, expressive Sangiovese rooted in tradition. Historical records from the nearby Badia di Passignano Abbey even reference the Casasilia vineyard as far back as the 12th century, underscoring the site’s long‑standing significance. We’ve just landed a fresh lot of Poggio al Sole and are now fully restocked, along with a few new arrivals — all perfectly timed for the cooler weather. #poggioalsole #chianticlassico #tuscanwine #greatvino by @enotecasydney
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3 months ago
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Amazing scores for great wines ! @gembrookhill @timo.mayer #yarravalley #hallidaywinecompanion by @enotecasydney
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4 months ago
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Dopo tre anni da quel maledetto maggio non ci siamo fermati un attimo e ora ci siamo quasi Grazie a tutti voi che ci avete creduto Saremo ancora più belli 😍 đŸ· by @enotecasydney
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5 months ago
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Founded in 2018, Kolonne Null collaborates with top producers across Germany, Austria, France and beyond to create non‑alcoholic wines with true varietal and regional character. They focus on aroma retention, structure, and precision in dealcoholisation. The company has grown from newcomers to category leaders by treating non‑alcoholic wine with the same rigor as fine wine: careful vineyard selection, thoughtful vinification, and transparent storytelling. The goal is simple—bottle the character of the region, the grape, and the winemaker, without compromise. #zeroalcohol #alcoholfreewine #soberlifestyle #nonalcoholicdrink #nonalcoholicwine by @enotecasydney
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6 months ago
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New wines just arrived !! Weingut Hiedler is a benchmark Kamptal estate based in Langenlois, working a diverse matrix of primary‑rock and loess‑dominated sites across the region. The family ( today Ludwig and Dietmar in charge ) farms roughly 26 hectares, including key parcels in Heiligenstein, Kogelberg, Schenkenbichl, and Käferberg—vineyards that span the full geological transition from the crystalline Bohemian Massif (gneiss, amphibolite, mica schist, granite) to the deep, calcareous loess deposits characteristic of the southern Kamptal.( Thal GV ) Viticulture is organic and increasingly regenerative, with a focus on soil structure, biodiversity, and balanced canopy management. Old vines are a defining asset: many parcels are planted to massal selections of Grüner Veltliner and Riesling, with root systems that penetrate deeply into fractured bedrock or compact loess, depending on site. Yields are low to enhance intensity and definition. In the cellar, Hiedler follows a low‑intervention, oxidative‑protective approach. Whole‑bunch pressing, spontaneous fermentation, and extended lees contact are standard ( with Grüner) , with élevage conducted in a mix of stainless steel and large neutral oak (primarily 1,000–2,500 L). Malolactic fermentation is selectively allowed depending on site and cuvée. The goal is structural precision rather than aromatic exuberance: firm phenolics, mineral drive, and long, saline finishes. @enotecasydney #hiedlerwines #austrianwine by @enotecasydney
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8 months ago
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Festa del Barolo Lunch at Attenzione this Sunday !! THIS SUNDAY 21st SEPTEMBER To our fellow Hospitality & Industry friends! We are extending a private and personal invite to LA FESTA DEL BAROLO a celebration of Nebbiolo. We are so excited to be the venue to host this amazing event put on by PRINCE WINE STORE,ENOTECA SYDNEY, MONDO IMPORTS, PRIMAVERA SELECTIONS as well as TREMBATH & TAYLOR. Subject to minor change, the day will run kind of like this - 12:30 Lunch * Each person brings a bottle of Barolo (or Nebbiolo), we provide a Piemonte feast, everyone shares a little, everyone connects and everyone has a great time! Tickets to the event are $150pp which includes all food, corkage & service. You're welcome to pass along this to like minded Neb Nerds etc etc however please only share this with fellow Hospitality and Industry folks as its a semi private event. Finishing time of 5pm - however if it runs over, it runs over! ... I'm assuming it will. In the spirit of the event we are extending a 10% discount to all listed Nebbiolo on the day if you're stuck for a bottle or just keen to explore the list. TICKETS ARE LIMITED - SO GET IN QUICK FOLLOW THIS LINK by @enotecasydney
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a year ago
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Dear Sydney Trade Barolo Lovers, It’s that time of year again. The LFDB team have decided to roll out the best of the best of events to 3 states this year, SA, NSW and VIC. The ‘One Bottle Club’ Lunch is a BYO event where the expectation is that you bring a bottle of your best Barolo to enjoy with your lunch and of course, you may choose to share with the room. Think big. Bring to impress. Drink for the love of Barolo. Ticket price of $150 this year include – LUNCH BYO Corkage for your ONE bottle of decent Barolo Exclusive Access to a pre-lunch tasting of current vintage Barolo – this year it is the highly lauded 21. Several of the best producers will be represented in the tasting In Sydney your venue will be: Attenzione Food & Wine, 180 Redfern St, Redfern NSW 2016 When: September 21 at 12.30pm (come at 11.45 for the tasting) Tickets can be purchased via Attenzione Food & Wine Redfern | La Festa Del Barolo by @enotecasydney
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a year ago
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Elvio Cogno and Ravera cru Elvio Cogno established his estate in 1991 after a 30-year partnership with Marcarini under the Cogno-Marcarini labels. Originally from Novello, he purchased Cascina Nuova, located in the commune of Novello within the Ravera Cru (MGA), and released the first Barolo labeled as Ravera that same year. The estate currently owns and manages 16 hectares of vineyards—11 hectares are within the Ravera Cru, and the remaining 5 hectares are other parcels near Novello. Since 1996, the estate has been operated by Elvio’s son-in-law, Valter Fissore, and his daughter Nadia. Their vineyard management includes efforts to improve vine health and implement organic farming practices ( they are certified Organic )while responding to regional climate changes. Annual production is approximately 120,000 bottles. Notable holdings include the pre-phylloxera Barbera from Berri on La Morra's western edge, sourced from 130-year-old vines in sandy soils and a cooler microclimate influenced by river winds; annual production of this wine is less than 2,000 bottles. The Barolo from Bricco Pernice comes from a warmer area within Ravera, sheltered from mountain winds, with soils higher in limestone; it is planted entirely with the Lampia Nebbiolo clone. Within Ravera, Vigna Elena was planted in 1991 exclusively to the Rose Nebbiolo clone; the rest are Michet and Lampia clones. In 2005, the winery started working with Bordini in Neive to produce Barbaresco. The wines of Valter Fissore demonstrate distinct profiles and purity across the range and are currently some of the most sought- after in Piemonte. #Barolo #ElvioCogno #Piemonte by @enotecasydney
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a year ago
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Talenti - Classic Brunello di Montalcino - San'Angelo in Colle The Pian del Conte estate, acquired by Pierluigi Talenti in the 1950s, has become a distinguished name in Montalcino. A respected winemaker and steadfast traditionalist, Talenti spent many years at the renowned Il Poggione estate and put them on the path in becoming one of Montalcino's greats . He remained committed to producing wines of elegance and finesse, deliberately steering away from the trend toward bold, opulent styles—a philosophy he brought with him when he purchased his own Estate Pian del Conte. Today, the estate is managed by his son, Riccardo Talenti, who oversees its 20 hectares of Vines with the rest being Bushland and Olives. Riccardo combines traditional practices with thoughtful innovation, aiming to showcase the distinct character of the estate’s 11 unique vineyard plots. Planted at altitudes ranging from 300 to 490 meters, the vineyards thrive in sandy loam and galestro soils—ideal for producing wines with complexity and subtlety. Maturation takes place in a combination of 500-liter and 25-hectoliter Slavonian oak barrels, in keeping with time-honored Montalcino techniques by @enotecasydney
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a year ago
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