Small Forest
Highlights
- Discover unique wines crafted by Atsuko Radcliffe, a pioneering winemaker, in the stunning Upper Hunter region.
- Savour exceptional wines that pair beautifully with a variety of foods, enhancing your dining experience.
- Explore an evolving art gallery at the cellar door, showcasing local talent every few months.
- Join engaging workshops for wine and sake tastings, deepening your appreciation of regional flavours.
Small Forest was founded the end of 2013 in Upper Hunter by Japanese winemaker Atsuko Radcliffe.
Her winemaking in 1987 began in Japan. After gaining experience in France in 1990, she worked various vintages across Australia from 1995, in Victoria, South Australia, and Western Australia, before choosing to settle and work in Upper Hunter in 1999.
Atsuko has worked for both small and large wineries, and now produces wine at a very small boutique winery.
Her approach to winemaking emphasises discovering and highlighting each fruit’s character, building layers, complexity, and, above all, ensuring the wine is enjoyable to drink. All her wines are exceptionally clean and pair beautifully with a wide variety of foods.
Addition to her work, she has worked at the one of Japan’s most highly respected sake breweries in 2009. She was making sake as an integral member of the team for 18 months.
Her approach to winemaking evolved significantly during this period, gaining a deeper understanding of regional characteristics and a personal connection as a resident of the Upper Hunter. The result is an authentic, truly regional wine.
The cellar door is also Art Gallery exhibiting local artist changing every three to four months. Workshops are another interesting activities to join.
You can taste wines, as well as special sake tasting selected by Atsuko.
Images and Video
Features
Tags
Actively welcomes people with access needs.
General access
- Offers multiple options for booking – web, email, phone is available.
- Asks all visitors if there are any specific needs to be met.
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)
- Staff are trained in communicating with people with learning or behavioural challenges.
- Uses Plain English / easy read signage and information (includes menus and emergency information)
- A quiet space is available at the venue/ facility.
Vision
Caters for people who are blind or have vision loss.
- Information in large print is available.
- An appropriate area for toileting an assistance dog is available.
- Handrails on all stairways
Physical – Mobility
Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids)
- Uses floors/coverings which are slip resistant, firm and smooth
- Grab rails in the bathroom
- Seating in common areas including reception area
Physical – Wheelchair
Caters for people who use a wheelchair.
- Step free outdoor pathways (includes picnic areas, barbecues and shelters)
- 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
- Accessible seating areas in theatrette
- An accessible public toilet which is unlocked.
- A wheelchair accessible toilet / shower and change room is available.
- Wheelchair accessible picnic tables (picnic tables require 720mm knee clearance and 800mm maximum height).
- 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).
- Staff are trained to respond to allergic reactions.
- Complies with The Food Authority requirements for allergy management in food preparation.
- Uses organic (chemical and fragrance free) cleaning products.
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