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Brokenwood Wines opens new cellar door

Brokenwood Wines opens new cellar door



Brokenwood Wines is officially opening its new cellar door development in the Hunter Valley this Saturday.

The new $8million development, which has been under construction for the past year, will be officially opened by co-founder James Halliday at an event for friends of Brokenwood the day prior.

Designed by Sydney-based architecture and design company Villa + Villa, the stunning new Cellar Door will be one of the largest in the Hunter Valley wine region, covering 1400 square metres and able to accommodate more than 250,000 visitors annually. It replaces the original Cellar Door built in 1975 by the winery’s founders James Halliday, Tony Albert and John Beeston.

“The new offering will provide customers with a world-class experience and allow more people to taste our wines than ever before.” said Managing Director and Chief Winemaker, Iain Riggs AM. “This is a monumental step in our brand’s history and we are beyond excited.”

The new complex, which has been designed with a mixed palette of natural woods and materials, includes a large tasting room that features circular tasting ‘pods’, an expansive outdoor terrace, two private tasting rooms, two private dining rooms, a wine museum and a lounge area. The two dining venues led by Andrew and Janet Wright, known for The Cellar Restaurant at Hunter Valley Gardens, will include casual eatery, Cru Bar + Pantry and modern dining room, The Wood Restaurant.

Announced earlier this year, The Wood Restaurant will be open for lunch daily and dinner on Friday and Saturday evenings, offering contemporary Australian dishes with a strong focus on seafood. On the menu, guests will find fresh oysters, caviar, salt cod fritters with tarragon mayo and market fish with Stormy Bay clams, n’duja, caper and anchovy butter cooked en papillote.

The 90-seat restaurant will feature a large display of fresh seafood from the Sydney Fish Market, all of which will also be available for retail along with condiments, Normandy fish stew, oyster knives and a verjuice made by Brokenwood.

Located out in the lounge area, Cru Bar + Pantry will be open for breakfast, lunch and snacks everyday, serving homemade pies, toasties, wood-fired pizzas and cheese and charcuterie for a more casual dining experience.

Premium and iconic Brokenwood wines will be available at both venues, including an Enomatic self-service dispenser that will serve rare wines not ordinarily available for tasting at the cellar door.

Other notable areas include a museum that overlooks the working barrel hall and KB’s Lookout, a unique space above the tasting room named in honour of the late Keith Barry (KB) who was the winery’s Vineyard Manager for 23 years. The museum will be devoted to Brokenwood’s history, with displays of significant ephemera and iconic and aged wines and will host vertical tastings of flagship wines, blending exercises and other events.




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