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The Press Cellars is located in the beautiful, vibrant regional centre of Warragul, a little over one hour south-east of grey, chaotic Melbourne. Come in have a chat to Dave and Stu, lounge in our lovely old Chesterfields take it all in.

The Press Cellars
1/80 Smith St Street
Warragul 3820

Phone: 5622 0494
Fax: 5623 4610

Opening Hours
Monday - 10am to 7pm
Tuesday - 10am to 7pm
Wednesday - 10am to 7pm
Thursday - 10am to 7:30pm
Friday - 10am to 8:30pm
Saturday - 9am to 7:30pm
Sunday - 11am to 6pm

WARNING: Under the Liquor Control Reform Act 1998 it is an offence
- To supply alcohol to a person under the age of 18 years (Penalty exceeds $7,000)
- For a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $500)
(Licence No.: 32055962)

The Courthouse Cellars is about more than just drinking...it is also about learning about drinking...

Wine Lesson – 7 Fast Facts about Sauvignon Blanc

• Sauvignon Blanc is believed to have originated in the Loire Valley in France where it produces such wines as Sancerre and Pouilly-Fumé. The original Semillon Sauvignon Blanc blends came from the Bordeaux region....

6 More Savvy Facts

Beer Making Products

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Read about Beer Ingredients

Something's a little fishy...

Have you read the fine print on a bottle of Aussie wine recently? If you have you, may noticed phases similar to those below and thought "what is going on here?";

"Traces of milk product may remain"
"Made with the aid of fish products"
"Fined with milk and fish products and traces may remain"
or even,
"Allegens: Egg white fining has been employed in the production of this wine as has been traditional practice for generations. Allergic reactions to this product is unlikely but cannot be excluded: to live has always been dangerous!" (Courtesy of Terra Felix)
...

More about additives and fining agents...

Sex amongst the grapevines

Okay, if I mentioned in the title that this lesson was really about Riesling how many of you would scanned past it to look at the ridiculous specials I'm throwing out below...hands up, please. Okay ignoring the funny looks you are getting from your work mates or your family, keep your hands up if you think Riesling is a sweet wine. Good...now keep your hands up if the last "Riesling" you had was from a cask or blended with Traminer or Crouchen. Thank you, can put your hands down now.
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More about Riesling...

Rutherglen Riches

Australia, like most of the New World (South Africa, New Zealand, USA, South America etc...), has a relavatively short history in winemaking compared to the Old World (Europe). Whereas regions of Europe have had centuries to perfect the 'styles' of wines they produce (e.g. the Ports of Oport, Portugal, or the reds of Bordeaux, or Champagne, or the Chianti of Tuscany), the New World has sent much of its time trying to emulate the great wines of Europe. So while we may produce distinctive varietal wines, it is rare that a "style" of wine is created and nutured such that it evolves into a world renowned "style" unique and synomous to a region.
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More lusciousness

Malolactic Fermentation

You may have heard wine experts/lovers (or me just being a toff again) talk about Malolactic Fermentation, otherwise called Malo or MLF, and thought What The...? (Thanks, Rove).
Malolactic Fermentation is a secondary fermenation that is often encouraged to take place after the alcoholic fermentation (the ultimate reason we drink wines) is finished.
Put simply, Malo converts Malic Acid, the natural occurring acid in grapes, into Lactic Acid, normally found in diary products. ...

More creaminess...

Beaujolais

(Pronounced - bow-JZOH-lay)
Beaujolais, in the southern reaches of Burgundy, France, is a unique region as every one of its wines are made from a single variety, the red grape Gamay. The granite soils and warm, but not too warm climate mean that Gamay flourishes here more than anywhere else in the world. The wines produced are soft, fresh and fruity, generally maturing early, though the winemakers of Beaujolais will tell you that the wines from the best villages will age well for upto a couple of decades.
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More about Beau-Jo...

Viognier

(Pronounced - vee-OWN-yay)
Viognier is the sexy new variety of the wine industry. Viognier, like Shiraz, originated on the slopes of the northern Rhône Valley appellations of Condrieu and Chateau Grillet, in the south of France, and is well suited to Australian conditions. Viognier has found prominence in Australia of late for it ability to produce rich, fragrant, fruit-driven white wines....

More about Viognier...

We say Shiraz, They say Syrah

Our love affair with the rich, bold flavours and the versatility of Shiraz has seen plantings of the variety grow over the past decade to become Australia’s most widely planted grapevine. Over 40,000 hectares are planted under Shiraz vines, which accounts for more than 40% of all red grapevines and nearly 25% of all vines in Australia.
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They say Syrah?? Read on..

Tempranillo

All those trend-setting wineries have now finished pilfering Italy and Rhone Valley for the "next big variety" and have started to set their sights finding a hidden gem amongst the ancient vineyards of Spain and Portugal.

Grenache (Granacha Tinta in Spain) and Mourverdre/Mataro (or Monastrell in Spain) had already been tried with limited success in Australia, so heads turned towards the next option in reds, Tempranillo (pronounced tem-PRAH-nee-oh).
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More about Tempranillo...

Basic Brews

They say the best thing to cleanse a palate after an extensive wine tasting is a refreshing cold beer. So it goes without saying that at The Cellars we need to keep plenty of beer cold it the fridge for those long gruelling wine tastings. Given that the range of beers at The Cellars is currently expanding, we thought we'd do a basic run-down on brewin' an ale (or lager, your choice really)...
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More about beer

Ten Top Toffy Terms

You only need a small but devastating vocabulary of ‘wine speak’ to put the most pretentious toff back in their box. Here are 10 terms (and what they actually mean) which will have you sounding like a regular Robert Parker
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More Snobbery...

Lagrein - the Italian for Aussies

Pronounced lah-GRAYN

Lagrein is native to the valleys of Northern Italy in the Trentino-Alto Adige region north of Bolzano near the border with Austria. A relative of the Shiraz grape, it is used in red wine and rosé. ...

More La La La...

Industry Lingo

A mix of jargon you’ll hear if you hang around to long with winemakers, wine marketers and retailers...

More Lingo...

GI GI Oh!

(GI) Geographical Indication

the closest thing we have to appellations...

A Geographical Indication (GI) is an official description of an Australian wine zone, region or sub-region. It takes the form of a text description (ie a list of grid references, map coordinates, roads and natural landmarks which can be identify the regions boundaries) along with a map. Its main purpose is to protect the use of the regions name under international law, limiting its use to describe wines produced from fruit grown within that GI.
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The Cassis Story... and some nice recipes

Caught in the currant

(Extract: The Age, Epicure February 3, 2004)

A French mayor combined two unpopular drinks to create a superb aperitif. ...

Politicians could learn a thing or two from Felix Kir, especially those who want to stay in office. Kir was mayor of Dijon, France, the capital of Burgundy, for 23 years, from 1945 to 1968. His secret? A little cassis cordial. Kir, who loved to entertain, always served the vin blanc-cassis aperitif at official receptions. As time passed, the aperitif took his name and became known simply as kir.

Recipe for Kir
One part creme de cassis to be poured into a glass, followed by four parts white burgundy wine.

For the sparkling version, Kir Royale, replace white wine with champagne

(The sweet flavour of cassis is nicely rounded off with any young, dry sparkling wine.)...

More of the currant perspective

Viva Lagrein

The following article was Dave’s submission for the 2006 ‘Working with Wine’ Competition...

Lagrein. Could this obscure Italian native be the variety that quenches Australian winemaker’s insatiable desire to discover the next big thing while still offering a level of comfort and familiarity to consumers? Or is it just another novelty?

...

continue reading this plush story

Parentage of a Noble Variety

Many tales, myths and stories surround the origins one many of the World’s most recognised wine grape varieties. Born in the minds of romantics, these tales often discuss the journey from the variety’s “far away origins” to its final home where it grew up to prominence.
The classic example of these myths is the one surrounding Syrah (we know as Shiraz) being brought to the Rhone Valley in southern France from Shiraz in Persia by the 13th century Crusader Knight, Gaspard de Sterimberg.
The noble Cabernet Sauvignon’s story is a little less romantic, but names the Balkan Peninsula as the variety’s birthplace. But this was to be shattered in April 1997 when University of California, Davis researchers, Carole Meredith and John Bowers released their findings into their DNA research of 51 of the major wine grape varieties.
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More about Cabernet Sauvignon's parents

Making Botrytised Wines

Botrytised dessert wines or “stickies” are some of the most sought after and expensive wines in the world. Leading the way at around $500 a half bottle is the legendary Chateau d’Yquem Sauternes from Bordeaux. Great Trockenbeerenauslese (TBA) wines from Germany can be just as expensive and just as sought after. With such a noble standing the world, these wines have inspired winemakers all over the world to both emulate them or surpass them.

Despite their prestige, to most consumers the process that creates them remains a mystery.
...

So read on...

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The Regional Wine Service

Daily Dozen - $120/doz

The RWS Daily Dozenconsists of twelve wines hand selected by Stu and Dave perfect for casual everyday drinking. The RWS Daily Dozen is a mix of 12 different red and white wines, but is available as a red or white only option. You can look forward to a new Daily Dozen every month.

Daily Dozen June 2010

This month's selection includes;

Yalumba 2009 'Y Series' Riesling
South Australia

Hayshed Hill 2008 'Pitchfork' Semillon Sauvignon Blanc
Margaret River, Western Australia

Tahbilk 2008 Marsanne
Nagambie Lakes, Victoria

Peter Lehmann 2008 Chardonnay
Barossa Valley, South Australia

Stephendale 2008 Sauvignon Blanc
Marlborough, New Zealand

Westend Estate 2009 'Richland' Sauvignon Blanc
Riverina, New South Wales

R Wines 2008 'Bitch' Grenache
Barossa Valley, South Australia

Chapman Grove 2007 'Dreaming Dog' Shiraz
Margaret River, Western Australia

St Hallett 2008 'Gamekeeper's Reserve' Shiraz Grenache
Barossa Valley, South Australia

Cheviot Bridge 2008 'Kissing Bridge' Cabernet Merlot
Yea Valley, Victoria

De Bortoli 2008 'Vat 8 Deen' Durif
New South Wales

Munamuna 2008 Pinot Noir
Marlborough, New Zealand

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more..

New at The Cellars

First Drop... a bloddy good drop.

Another bunch of funky young folk making wines in South Australia, but don't be mistaken, they have serious cred too.

They were recently included in Hallidays list of 10 Best New Wineries rating 5 stars in the 2009 Wine Compannion. Their premium "Fat of The Land" Single Vineyard Barrosa Shiraz and and "The Cream" Barossa Shiraz both scored 95 out of 100 Hallidays

Another great website.
firstdropwines.com

more..

Hundres of Beers

Warragul's Cheapest 6 Packs

The Press Cellars guarantees the CHEAPEST 6 PACK BEER in Warragul & Drouin. Show us a cheaper advertised price and we’ll BEAT IT!

#LOWEST LIQUOR PRICE GUARANTEE
- Advertisements must be current and items identical.
- Competitor must have stock available in quantity requested.
- Any competitor restrictions on offers may also apply.
- Competitors' premises must be located within the Warragul (Postcode: 3820) or Drouin (Postcode: 3818) areas.
- Excludes trade buyers, online offers and liquidation or clearance sales.
- We reserve the right to limit sales to retail quantities.

more..

Grape Variety Profiles

Chenin Blanc

Bonjour, My Name is...Chenin Blanc

My friends often call me...Steen, Pineau de la Loire, Gros-Pineau de Vouvray, Blanc d’anjou, Confort or Franc-Blanc

I have...white skin and white flesh

I grew up in...the Loire Valley on the central-west of France.

My parents told me never to mix with...my parents were very accepting. They let me play with any grape as long as they had white skin

I usually hung out with...Sauvignon Blanc, Chardonnay and Semillon.

People most like me for...for my intense, if somewhat overt, racy nature. In a good year I can grow into some of the most luscious, delicious stickies in the World. I think sometimes, though, people just like me because I am cheap and cheerful.

I most annoy others by...by getting flabby and fruity, even a little boring, if grown in warm areas.

I’d most like to live...anywhere cold. But if you want me to yield you lots, grow me anywhere, give me lots of water and I’ll give you truck loads of fruit.

I do my best work with...the quality conscience folks in the central Loire Valley. There they treat me like a queen.

I bet you didn’t know...I am a large part of the success of the classic Western Australia wine, Houghton’s ‘White
Burgundy’.

The celebrity I am most like is... Lindsay Lohan, sometimes I am all class and sophistiation, sometimes I am just embarasingly tragic.

more..