‘In Good Company’ Medhyk Lunch & Museum Wine Tastings
Highlights
- Join a grazing-style lunch featuring curated dishes that enhance the flavours of the Medhyk Shiraz 2022.
- Savour the aged Angove Vineyard Select 2010 Clare Valley Riesling, showcasing a beautifully matured treasure.
- Explore limited museum collection wines from Sellicks Foothills and Blewitt Springs, revealing distinct terroirs.
- Experience a rare comparative tasting of Medhyk Shiraz 2016 and 2022, uncovering their unique stories and cellaring potential.
Join an intimate, grazing style, all-inclusive lunch, hosted by Angove Chief Winemaker, Tony Ingle, as he guides you from vineyard to glass.
Thoughtfully curated by our Vineyard Kitchen chefs, the menu designed to complement a remarkable line-up of wines and celebrating the release of The Medhyk Shiraz 2022 – a true expression of heritage.
Your journey begins with a reintroduction to a beautifully matured treasure: the Angove Vineyard Select 2010 Clare Valley Aged Riesling. Layered with history and now gracefully evolved, it sets the tone for an afternoon of depth and discovery.
From here, explore a vertical selection from our limited museum collection, featuring Single Vineyard wines from Sellicks Foothills, Blewitt Springs and Willunga. An opportunity to experience the distinct terroirs that shape our iconic Medhyk Shiraz.
The experience culminates in a rare comparative tasting of The Medhyk Shiraz 2016 alongside the newly released Medhyk 2022. Sharing the nuances, stories and cellaring potential of these two exceptional expressions.
Set against the backdrop of our Warboys Vineyard, this is an afternoon of unforgettable company, food, and wine.
Date: Sunday, 31st May 2026
Time: 12 noon
Price: AUD165 per person – all inclusive
Wine Club Members and Guests will also have the opportunity to purchase the 2022 Medhyk Shiraz, a full year ahead of public release.
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Features
Actively welcomes people with access needs.
General access
- Offers multiple options for booking – web, email, phone is available.
Communication
Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)
- Uses Plain English / easy read signage and information (includes menus and emergency information)
Physical – Wheelchair
Caters for people who use a wheelchair.
- A step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)
- Step free access to restaurant, lounge and bar
- Step free access to the conference or function room
- Doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy).
- A wheelchair accessible toilet / shower and change room is available.
- At least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high).
Allergies and intolerances
Caters for people with allergies and intolerances.
- Modify their cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc).
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