The DIRT Winter 2013


We are always on the lookout for ideas to reward our Tallisman members and we’ve thought of a little something new we think you’ll like. Next time you visit the Cellar Door fill out the visitors slip on the front counter or throw your business card into our Tallisman competition box and every second month we will be giving away a Magnum of our 2006 Silent Showman Shiraz.


Our 2013 Rose, Viogner and Riesling are awaiting bottling and will be released in Spring. Our 2013 Sparkling Viognier has been tiraged (secondary fermentation to get the bubbles happening) so we will have an early release of the first batch of this wine late Spring, just in time for Melbourne Cup.


Throughout winter we will be serving a light lunch option every weekend. Our lunch special includes either a Habbies Angus Beef pie or a homemade vegetarian tart served with salad and a glass of your fave Dookie Hills wine. Softies available for the kids or designated driver. Platters available all day. Book early for a spot near the fire and spend the day with us by calling the Winery on 03 5823 5383 or weekends at the Cellar Door on 0437 825 547.

Have you experienced our wine sensory wall at the Cellar Door? Each season we focus on a different variety of wine and explore the aromas using food and other objects which share the same character as the wine. During winter we are looking at Nebbiolo using truffles, rosewater, licorice and crisp green apples (to highlight Nebbiolo’s racy acidity).


We are starting to take Christmas bookings for both work and social groups, and other private functions. If you are looking for somewhere with great views and a relaxed vibe for your end-of-year gathering think about booking the Cellar Door. The outdoor barbeque and picnic area can be booked during Cellar Door opening hours or the entire venue including indoors is available for evening functions. Plan early and book in now.


Have you visited our website or Facebook page recently? Our website will keep you up to date with what’s on at Tallis Wine and our Cellar Door, your can purchase wine in our online shop or read our blog full of wine news and recipes. Like us on our Facebook page for current news or follow us on twitter for the latest feed of Cellar Door and winery updates.


In the depths of winter our thoughts turn to comfort food to warm not only our bodies but to nurture our souls. Visit our blog to find the best chocolate pudding recipe in town. Make a double batch and serve this pudding with the 2012 Dookie Hills Botrytis Riesling for an intense flavour experience.


As our vines have moved into the dormancy stage of their lifecycle our team of pruners have swept though the vineyard whipping it into shape. Aside from making the vineyard look pretty the main reason we prune is to control the grape yield for the following vintage. We are all about quality over quantity at Tallis so are vines are pruned to grow just enough grapes to produce the finest drop.


If a visit to the Cellar Door every weekend is out of the question you can get your paws on our wine in other ways. We have an online shop in the Tallis Wine website or you can call us directly on 03 5823 5383. Tallisman members that buy direct receive 25% off their wine purchases.

For ‘emergency’ purchases locals can visit Phillips Cellars and IGA in Shepparton or Cellarbrations in Benalla. If you are eating out you’re in luck as most of the best eating spots serve Tallis wine however if you can’t drink Tallis at your favourite restaurant or café let them or us know and we will get our wine in there pronto.


The same wine will smell and taste very different depending on its serving temperature. Sparkling wines are best served very cold, around 6 to 8C. This also helps control the mousse while serving. Light table whites benefit from a cool serving temperature around 9C. Serving these wines cooler than this may inhibit the delicate fruit characters in the wine. Fuller bodied whites such as chardonnay and viognier can be served slightly warmer at around 11C as this allows the textural component of the wine to be appreciated.

If the wine is cellared properly, a red will likely be close to ideal serving temperature straight from the cellar. Light to medium bodied reds such as pinot noir and sangiovese should be served between 14 to 16C while full-bodied reds like shiraz and cab sauvignon can be served at the upper end of the temperature scale at 16 to 18C. If your cellaring conditions lead to your reds being stored at higher than these temperatures, then a short burst in the fridge or ice bucket will bring them back down to a more enjoyable temperature.


For your satisfaction our wines are covered with a bottle replacement guarantee. Please contact us immediately if you have any difficulties with delivery, breakages or product quality. Tel: 03 5823 5383 or email


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Cheers and best wishes from                                                            

Richard & Alice Tallis and the Tallis Wine Team