Join the birthday fun as the Tallis Wine Cellar Door turns 1 on Sunday 17th March

This time last year we opened the doors of the Tallis Wine Cellar Door for the first time with the naivete of an enthusiastic toddler. The 12 months since have been a blur of frenzied activity with each weekend feeling like our first and smattered with the highs and lows associated with starting a new venture. We"ve learnt a lot, and thanks to your support and feedback we"ve thoroughly enjoyed meeting and getting to Php Aide know all the fabulous Tallisman Members and visitors to the Cellar Door.

Our opening last March was a food & wine event on the SheppARTon Festival Program and to celebrate our 1st birthday we are participating again with an Argentinian BBQ and Grape Stomp on Sunday 17th March. Take your tastebuds on a journey to Argentina with our South American barbeque feast matched to Tallis Wines. Get into the spirit of vintage and old fashioned winemaking by trying your hand at grape stomping. All in the name of fun.

Cellar Door open from 11am. For enquiries email us at or call (03) 5823 5383

Tallis Wine hosts the SheppARTon Festival Emerging Voices Performance

Saturday 9th March from 5.30pm Tallis Wine Cellar Door will host the SheppARTon Festival major event the Emerging Voices Community Performance. The rolling hills around the Cellar Door form a natural amphitheatre from which multicultural choirs will perform. Hundreds of children will form a lantern parade and march into the figure of an enormous hillside carving in the shape of a Long Neck Turtle.

VIP area for Tallisman Members and SheppARTon Festival Guests.

Pack a picnic, book a food hamper or choose from the range of food stalls at the venue. Wine, beer and soft drinks available through the Cellar Door. No BYO alcohol permitted. Buses will be running from Shepparton and there is ample parking on-site. Book buses and food hampers through Riverlinks (03) 5832 9511. Gold coin donation for the event.

Now the fun begins

We start vintage at Tallis next Friday with our Riesling first in line to be picked. Being a delicate and aromatic grape variety we will hand-pick the grapes to avoid breaking the skins and get them into the winery for pressing asap. A week or so later will be picking our shiraz, viognier and sangiovese. We pick the shiraz in separate parcels of fruit, selected from particular blocks in the vineyard to achieve our desired style for the Silent Showman and Dookie Hills wines.

So it's busy times ahead with a flurry of activity as grapes flood into the winery, ferments bubble away and the winery is filled with heady aromas of fermenting grapes. It also happens to be the most exciting time of year as we begin the cycle which helps us create our future wines. We will bring small batches of our ferments to display up at the Cellar Door so be sure to visit over the next couple of weeks.

Summer days @ the Cellar Door

How are you surviving the heat wave? If like us, you aren't sailing around the Mediterranean or diving under waves at Bondi then we invite you to join us at the Cellar Door for refreshments on the deck.  Unwind with a glass of crisp Riesling, our Sparkling Viognier or a chilled beer on the verandah and share a regional tasting platter. Soak up the breathtaking views across the Dookie region and beyond and enjoy the refreshing breeze over the hilltop.

On Fridays make a booking to meet friends for a lunch of locally sourced tarts and salad matched to your favourite Dookie Hills wine. From Friday to Sunday book a BBQ or picnic site and BYO food for a great day out with family or friends.

Visit our Cellar Door page for more details. Bookings essential.

Roast turkey stuffed with Italian sausage, cranberries and macadamias


There’s no lack of passionate foodies at Tallis Wine which is probably no surprise as a good wine can enhance a dish to perfection. Every Christmas Tanya Caruana (T2) is a source of inspiration to us with her menu ideas. Could be that Italian blood but she’s as close anyone here to Nigella both in looks and soulful food. When Christmas is at the Caruana’s you can bet roast turkey stuffed with Italian sausage, cranberries and macadamias will be on the menu.

Brine your turkey a day or so in advance of cooking. Once you’ve tried turkey prepared in this way you will never do it any other way. The turkey becomes incredibly tender, super juicy and a breeze to carve.

For the brining: 1 turkey (approx. 5.5kg/12lb) 250 gram sea salt flakes 3 tablespoons black peppercorns 1 bouquet garni 1 cinnamon stick 1 tablespoon(s) allspice 4 star anise 200 grams caster sugar 2 onions, unpeeled and quartered Approximately 6 litres water 4 tablespoons maple syrup 4 tablespoon honey 1 bunch parsley stalks Fresh ginger, approx 6cm long unpeeled cut into 6 pieces

  1. Fill a large cooking pot or plastic tub with the water and add remaining ingredients except the turkey. Stir well to combine the salt, sugar, syrup and honey.
  2. Remove the giblets from the turkey if not already done, then add the bird to the liquid, topping up with more water if it is not completely submerged.
  3. Cover and put in the fridge overnight or for up to a day or two. One to two hours before putting it in the oven, remove from the brine and pat dry with paper towel.

For the stuffing: 1 kilogram Italian sausages 200 grams pork mince 3 large cloves garlic, crushed 2 shallots, peeled and finely chopped 4 cups of sourdough or Turkish bread, cut into 2cm chunks 3 cups baby spinach leaves 150 grams dried cranberries 100 grams macadamias 1 bunch chopped parsley including stalks 3 teaspoon fresh sage chopped 2 tablespoon(s) olive oil 4 tablespoon goose or duck fat

  1. Remove the turkey from the fridge an hour or two before roasting to allow to come to room temperature.
  2. Preheat the oven to 200°C.
  3. Squeeze the sausage meat out of its skins. Add to a pan over a medium heat with the olive oil and garlic and using a wooden fork or spatula turn in the pan until the meat loses its pinkness, breaking it up as you go.  This will take about 10 minutes. Set aside to cool.
  4. Repeat with the pork mince including the shallots with the pork and set aside to cool.
  5. Place your turkey on a board with the neck towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon half the sausage mince and garlic mixture between the skin and the breast, tucking the flap of skin underneath to prevent leaking out.
  6.  To a large bowl combine the remaining sausage meat and garlic, pork mince and shallots, cranberries, macadamias, bread and herbs. Season with sea salt and freshly ground pepper. Fill the cavity of the bird with the stuffing and use butchers twine to sew closed the cavity.
  7. Smear the bird with goose or duck fat and season with salt and pepper. Tuck the wings under the bird and use foil to cover any bony areas to prevent them burning.
  8. Roast the turkey breast for 3 - 3½ hours. As a rough guide, cook the turkey for about 35 to 40 minutes per kilogram. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan.
  9. After 2½ hours, remove the foil so the skin gets golden and crispy. Alternatively stick a meat thermometer in the thickest part of the breast. When the internal temperature has reached 75ºC remove from the oven. Check that it is cooked by piercing the turkey with the point of a sharp knife where the meat is thickest, behind the knee joint of the thigh, if the juices that run out are clear then the turkey is cooked. If they are still pink then let the turkey have another 15-20 minutes in the oven and test again. After the turkey has been removed from the oven leave to rest under foil for at least 20 minutes before serving.

Accompaniments: Serve with lightly roasted baby carrots and beetroot, polenta coated roast potatoes and green beans sauted with flaked almonds to make your Christmas table perfect.Tanya's recommended wines to accompany her roast turkey is the Tallis Dookie Hills Riesling 2012 or Sangiovese 2008.

There's still time to order wine for your Christmas table or NYE fizz ... but hurry!


Online or phone orders for delivery to Vic, NSW, ACT or SA placed on or before Monday 17th December will be delivered to your doorstep in time for festive celebrations. For other locations please contact our Office on 03 5823 5383 for delivery advice.

Order before midnight this Friday 14th December and receive absolutely free one dozen bottles of either the Dookie Hills Shiraz 2005 or Viognier 2006 with any regular priced dozen bottles of Tallis Wine.

Browse our online store but hurry ..... the clock is ticking!

Our Cheekiest Christmas Wine Offer Yet


Purchase one dozen bottles of any Tallis Wine from today Thursday 6th December until the gong of midnight Friday 14th December and RECEIVE ABSOLUTELY FREE ONE DOZEN BOTTLES of either the Dookie Hills Viognier 2006 or Shiraz 2005.

The offer is for one week only and applies to full priced wine only. Tallisman Members still receive their 25% off Member discount. No other discounts apply.

Don’t hesitate to stock your cellar with our buy one get one free offer. Purchase at the Cellar Door, ring 03 5823 5383 or email


Then hurry the clock is ticking …..

Cellar Releases for our Tallisman Members

At a staff tasting earlier this week we tasted a couple of wines from the Silent Showman range which have been cellaring in the Barrel Hall at the winery. These wines will be on tasting at the Tallisman Christmas Drinks Party as a sneak peak and available for purchase from the Cellar Door. 

The Silent Showman Shiraz Viognier 2003 has aged beautifully and retained excellent colour and primary fruit characters. Nearly 10 years of cellaring has mellowed the wine with the viognier integrating seamlessly with the shiraz. The Silent Showman Shiraz 2007 shows big bold dark berry fruits alongside smooth chocolatey oak and firm tannins.

5 stars for our 2010 Silent Showman Shiraz by Winestate Magazine

Already rated 93/100 by wine critic James Halliday our 2010 Silent Showman Shiraz has just been awarded 5 stars by  Winestate Magazine  and “Top in Class” at the annual Central & Western Victoria tasting. As our volumes are extremely limited this wine is only available through our online store and Cellar Door.

Similar in style to the 2008 which sold out There are a total of 7 levels in the online casino Tropez VIP club including Premier Club (highest level), Diamond, Platinum, Gold, Silver, Bronze and Club. in record time this wine is dense purple with fragrant mocha, blackberry and licorice aromas and dark berry fruits, chocolate and spice through the palate. A parcel of this wine was barrel fermented in new American and French oak barriques to creating incredible complexity with plump ripe tannins providing a soft rounded structure. Early bottling has captured these characters, and bottling under screw cap means this wine will retain its freshness for many years to come.

A wine as big and rich as this demands red meat. Marinate and serve it chargrilled with a red -wine sauce and you’re onto a winner .”

Christmas gifts galore at the Cellar Door

Choose a locally produced handmade Christmas gift from the Tallis Wine gift range now available from the Cellar Door. Quality boutique wines presented in stunning Suomalaiset pelaajat saavat NordicBet online casino lta erinomaista palvelua. gift Angels Camp packaging ..... it"s a gift everyone loves. Also available are the Tallis Wine Diaries and other Dookie merchandise.

Surround your Christmas tree with unique locally produced gifts this year.



Book your BBQ or picnic with Tallis

With a newly installed outdoor kitchen BBQ facility and 3 picnic areas the Tallis Wine Cellar Door ticks all the boxes for the ideal place to gather with family and friends or to host your next event. Match your lunch with a selection of Tallis wines and other refreshments from the Cellar Door.

We invite you as a wine lover to book one of the 3 picnic sites available, bring your own barbeque or picnic food and spend the day with us. Our Regional Tasting Platters are available every weekend. After lunch enjoy a stroll up our new scenic walking trail with hilltop 360 degree views of the Dookie region and beyond.


Regular Weekend bookings – Friday / Saturday & Sunday – bookings are essential

  • Bookings are essential: To make a booking call Tanya on 03 5823 5383 or email
  • The booking fee per site is $50.00 payable at the time of booking. This includes:
    •  exclusive use of your picnic barrel bench and 4 stools, market umbrella and surrounding grassed area
    • shared access to our communal outdoor BBQ
    • a complimentary bottle of Tallis Wine (with loan of glassware for the day)
    • Three picnic spots are available and located in close proximity to the cellar door. Our communal outdoor kitchen area comprises of one large shared BBQ with grill and hot plate, a large expanse of bench space and a sink with cold water.  Booking times will be staggered to enable smooth BBQ operation.
    • Each site can accommodate a maximum of 15 people. BYO picnic rugs and extra chairs encouraged.
    • If the weather is inclement we will gladly refund your money or change your date. However we do have a policy of No Show No Refund.
    • Because of strict liquor licensing laws there is NO BYO ALCOHOL allowed. Also in accordance with good sportsmanship NO BYO soft drinks
    • During the summer months we will have two booking times: 11.30 – 4pm or 4.30 – 7.00 pm.
    • We anticipate the picnic sites will be left as they were found and all rubbish taken home





Our Spring Giveaway

Spring is just moments away so it’s inevitable our thoughts turn to time outdoors enjoying the warmth and fresh air. Spring time picnics are the perfect chance to catch up with friends after a winter of hibernation and make the most of the fresh seasonal produce appearing at our green grocers.

To entice you out into the Spring time warmth we are offering visitors to our Cellar Door a complementary picnic pack with the purchase of any six bottles of Tallis Wine. The picnic pack includes cutlery, mini cheese board and napkins plus a bottle opener and room to carry six bottles of wine (wine is not included).  All the essentials to have you prepared for the picnic season ahead.

Offer is limited to wine purchased at the Cellar Door for the month of September or until our picnic packs run out. Limit of one picnic pack per customer.

Tallisman Drinks at Twilight has been postponed

Unfortunately we have had to postpone the Tallisman Twilight Drinks Party until a later time. We sincerely apologise to the Members that were able to attend however the date we had chosen clashed for so many of our others.

Don't let the event being postponed prevent you from visiting the Cellar Door this weekend though. We will be open our regular hours with the fire roaring and the produce platters available throughout the weekend. Hope to see you soon.


Pie Sundays at the Tallis Cellar Door


Our antidote to beating the winter chill

Rug up in your woolies, rustle up some family or friends and visit the hills of Dookie and the Tallis Wine Cellar Door.

We’ve sourced the online australian casinos tastiest pies in our region to warm you from the inside out and this Sunday 17th June we launch Pie Sundays, once a month at the Cellar Door.

Find a spot in front of our crackling open fire with a piping hot pie and warming glass of Tallis red. Our popular regional produce and cheese platters are available every weekend.

We don"t have reserved seating so get there early to avoid disappointment.

Federation Square Wine Showcase 2012

Jo Kubick Fed Sq 2012 cropped

Alice and Tanya B braved the icy conditions in Fed Square Melbourne last Wednesday and Thursday with hundreds of wine enthusiasts eager to sample the wines of Central and North Western Victoria. We were proud to pick up a few medals for our Silent Showman Shiraz, Dookie Hills Shiraz and Dookie Hills Cab Sauv, but what we love the most is the feedback we get from the lovely people that come along to these events year after year.

It was great to see so many familiar faces and Tallisman Members at the tasting - thanks for coming over to say hi. We also enjoyed catching up with other wineries from our region. We're a social bunch.

This is a photo of one of our Tallisman Members, Joe Kubiak with Tanya B. Great to see you last week Joe.


We hope your Mum enjoyed her special day


Thank you to our lovely visitors over the Mother's Day weekend for helping to make the event such a fun couple of days.

We had the fire roaring inside to combat the wintery conditions outside and our guests feasted on regional produce platters, minestrone soup and locally produced beef pies.

The most popular wine over the weekend was the Shugg's Folly Sparkling Viognier as many people raised a toast to their mums, followed by the Dookie Hills Sangiovese which was particularly loved with the minestrone soup.

Looking forward to seeing you up at the Cellar Door again soon.

Is yours the best Mum in the world?


Then make her day on Sunday 13th May memorable with a visit to the Tallis Wine Cellar Door. Pamper her with a gorgeous Mother’s Day morning or afternoon tea of delectable cupcakes and other mouth-watering treats. Spend the day with us and enjoy a rustic lunch of homemade seasonal soup and crusty bread, a locally produced pie and salad or regional produce platter. Each dish has been specially matched to a Tallis Wine. You might even catch a glimpse of a snow capped Mount Bulla by our roaring open fire while you nurse a warming glass of Tallis red. If the weather is fine bring a rug or comfy chair, relax outside in the sunshine and take in the stunning views of the region.

Bookings essential as indoor and verandah seating is extremely limited. For reservations please call 03 5823 5383 or 0437 825 547 or email us at but hurry as tables are filling fast.

Tallisman Members bring your Mum on Mother’s Day and we will help spoil her with a complimentary glass of our delightful Dookie Hills Rose 2010.

Cellar Clearance Wine Sale at the Tallis Cellar Door Friday, Saturday and Sunday 4th to 6th May


It's the end of vintage and we need to make room in the barrel hall for our  2012 reds. We're clearing all of our bin end wines, several back vintages, unlabelled current vintage wine and other cleanskins from $50 dozen. 

Most wines will be available for tasting and prices are applicable this weekend only. No further discounts will apply.

Don’t miss out. Doors open 10am until 5pm.

For enquiries call 5823 5383 or 0437 825 547.