New cellar door restaurant for the Tamar Valley

Tasmania's Tamar Valley is to gain a new cellar door restaurant later this year. 

Small Wonder Wines Cellar Door and Restaurant will open its doors in September on the former Goaty Hill site.

The Small Wonder Wines Restaurant will be led by head chef Konstantin Putkin (ex Michelin-starred Galvin at Windows in London, and Wintergarden Restaurant in the Blue Mountains). 

Russian-born Putkin's menu is promised to feature hyperlocal Tasmanian produce, including elements from Springfield Deer Farm, Seven Springs Farm and Wattle Hill Olives. 

A range of Small Wonder wines will be available by the glass, as well as a selection of Tasmanian spirits and imported wines.

Kerry Hill Architects (Singapore) collaborated with local Tasmanian firm Edwards + Simpson to emphasise regional design elements. 

Rather than relying on signature dishes, the chef says the menu will evolve with the seasons, allowing the very best produce at its peak to take centre stage. 

“For me, the best restaurants start with great relationships," Putkin says. "The menus at Small Wonder are a celebration of Tasmania's farmers, growers and producers, and our role is simply to do their incredible work justice. 

“I want people to come in, share great food, discover where it comes from, and leave feeling like
they've experienced a genuine taste of Tasmania. If we can create something that's relaxed,
sustainable and full of heart, then we've achieved exactly what we set out to do.”

The opening will be a milestone says Overstory CEO Paul McArdle. 

“Since we opened as Small Wonder in 2021, it was a priority to remain part of the community," he says. 

"The new cellar door and restaurant is a chance to build on what we are already offering, introducing something a little different while retaining our well-known welcoming atmosphere.” 

Artworks from Tasmanian artists Stephen Bond, Alicia King and Paul Snell have been selected and
will be placed across the venue. 

Combining organic vineyard practices and minimal-intervention winemaking, Small Wonder Wines
employs practical initiatives like composting grape marc, encouraging beneficial insects, and reducing
chemical inputs. 

“Solar power, energy-efficient systems, and thoughtful estate design allow us to protect the land while making exceptional wine,” says winemaker Ockie Myburgh.

See www.smallwonderwines.com.au

Image: Sileo 

Australia's smallest grape vintage for 25 years

Australia’s 2026 wine grape crush fell to 1.27 million tonnes - its smallest since 2000 - but the reduced national crop did not result in stronger grape prices, Wine Australia’s National Vintage Report 2026 reveals.

Released today. the report says the national crush is estimated to be 1.27 million tonnes, down 300,000 tonnes (19%) from the 2025 crush and 25% below its 10-year average of 1.69 million tonnes. 

This equates to around 33 million fewer 9-litre cases of wine - not necessarily disturbing at a time when demand is reduced. 

Wine Australia manager for market insights, Peter Bailey, said that this year’s crush reflected both seasonal pressures and a broader response to changed consumer demand.

“A number of significant seasonal challenges, including flooding in the inland regions, had an impact on production, but the main driver of this lower crush is a deliberate adjustment in response to changing market conditions,” Bailey said.

“There have now been four vintages in a row below the long-term average, suggesting an underlying reset in the tonnage of grapes required by winemakers to meet changing global demand.”

Overall, the 2026 crush was 306,334 tonnes smaller than 2025, with red varieties accounting for 80% of the decrease. 

The crush of white grapes declined by a more modest 62,774 tonnes (9%) resulting in a big jump in white’s share of the total crush - up six percentage points to 53%. 

This is only the second time in the past 12 years that whites have accounted for the majority of the crush.

Mr Bailey said this shift was likely a reflection of changing global consumer preferences toward white wine.

Bailey noted that the drop in average values across the board had occurred despite the very low crush size, which is expected to take pressure off wine stocks.

“There has been no improvement in grape prices, which suggests that demand is still very soft,” he said. “It’s concerning that there is no sign of recovery for reds despite such a significant adjustment, and that prices for whites are also now declining.”

The National Vintage Report is available on Wine Australia’s website. 

Coincidentally, Wine Tasmania today released its 2026 vintage report with Tasmanian producers celebrating "exceptional quality, intense flavours and vibrant freshness" despite facing one of the lowest-yielding and most challenging growing seasons on record.

Following a record-breaking 23,002 tonnes in 2025, the 2026 vintage will be remembered for its scarcity at just 11,163 tonnes, roughly equating to around 10 million bottles.

A historically cold, dry and brutally windy spring severely impacted flowering and fruit set across the island, dramatically reducing bunch weights and overall yields, with some growers reporting yields of 50% below last year.

Sheralee Davies, CEO of Wine Tasmania, praised the resilience and skill of the island’s grape growers and winemakers who navigated the season’s demanding conditions.

“If 2025 was a year of abundance, 2026 is a vintage of absolute concentration and character - for both our grapes and growers,” Davies said. “Nature threw everything it had at the island this season - from late spring frosts and unrelenting winds to a cool, drawn-out summer which delayed harvest by up to 3-4 four weeks in some areas.”

Reflecting the focus on quality not quantity, Tasmania’s 2026 wine grape harvest represented just 0.9% of the country’s total by volume, but 5.0% of the national value.

Grape oversupply looming as a crisis in France

An oversupply of juice in the Charente could become a problem for the entire French wine industry. 

French industry newsletter Vitisphere is cautioning that a crisis in Cognac could become a national crisis. 

Most of the grapes from the region are traditionally used for Cognac and other brandy styles, but are in surplus. 

The production potential of the Charente vineyards is expected to be massively in surplus and could exceed 1 to 2 million hectolitres of white wines without a geographical indication (Vin de France). 

“We did everything we could to avoid disrupting anyone, but now we're reaching the limits of what we can do,” an unnamed source from the Charente region told the newsletter. 

"The risk of a surplus remains high, as confirmed by the latest Charentes-Cognac wine region council figures.

“Even with the heat and drought, the Charente region will produce at least 2 million hectolitres."

One unnamed bulk wine specialist quoted by Vitisphere said: "I foresee general chaos in the sector. No more money anywhere. The banks are pulling out. The domino effect could be stratospheric.”

The region has asked for financial aid from Brussels and Paris to avoid the financial need to flood the market.

Image: Charente vineyards, https://www.guide-de-la-charente.com/

Langtons to go global with new international wine classification

Australian fine wine authority Langtons, which publishes the respected classification of Australian wines, is to go global.

Langtons announced today that it will launch its inaugural Classification of International Wine later this year. 

The Classification of Australian Wine has been a trusted guide for benchmarking local wines in the fine
wine market since 1990.

“Australian wine palates are diverse and ever-expanding, with international wines holding an established presence in the collections of the country’s top wine drinkers," says Langtons GM Tamara Grischy. 

"The Langtons Classification of International Wine will be a vital resource for these collectors by highlighting the finest global wines that drive the Australian auction market."

Set to be unveiled in early August, the Langton Classification of International Wine will feature a

collection of 160 wines from across the world’s top wine regions in France, Italy, New Zealand, US, Spain, Portugal and Germany ( but surprisingly not Argentina, or South Africa). 

The list has been developed through secondary market auction data collected over the last five years from every international bottle that has been traded through Langtons. 

Just like its Australian counterpart, the Classification of International Wine is not based on opinion, wine show medals or scores, but data reflective of the country’s top fine wine collectors.

“We look at every bottle of wine internationally that’s sent into Langtons," says Langtons head of auctions Michael Anderson. "This includes aspects such as a wine’s previous bidding history; its clearance rate; and changes to its current value versus when the wine was bought.” 

The purpose is two fold. First, it will provide insights into the secondary market trends to assist those avid investors and collectors of fine wine, and secondly it will also act as an authoritative guide for those in search of a high-quality international wine for enjoying now.

Anderson says that the Classification of International Wine will feature a mix of hard to find cult classics and established titans of the fine wine trade, indicating new shifts in the fine wine space.

See langtons.com.au.

Chef Stone to return home to guide kitchen at Waldorf Astoria Sydney

Internationally acclaimed chef Curtis Stone will return home to open his first Australian restaurant as part of new Waldorf Astoria Sydney hotel.

After decades based in the US - and with e restaurant in Mexico - Stone will bring his culinary vision to Australia's first hotel under the luxury hotel brand.

Melbourne-born Stone will lead the way as the hotel will feature two original dining experiences. It will open in 2027 at One Circular Quay, and will be the first Waldorf Astoria hotel in Australia.

Waldorf Astoria Sydney is currently under construction and will be owned and developed by Perth-based developers Fiveight.

“Coming to Australia to create something of this scale is incredibly meaningful for me," Stone said.

"These dining experiences are deeply personal projects, inspired by the producers, seasons, and hospitality culture I grew up with.

”“To partner with Waldorf Astoria Sydney and bring these ideas to life overlooking one of the world’s most spectacular harbours is both an honour and a milestone in my career.”

Marlene Poynder, general manager of Waldorf Astoria Sydney, (pictured above on the 25th floor of the hotel with Stone) said: “Waldorf Astoria Sydney represents a defining moment as we introduce the brand to Australia.

"To work with a chef of Curtis’ calibre makes this especially meaningful. 

"Together, we're creating a destination where exceptional hospitality, world-class dining, and perhaps one of the world's most remarkable harbourfront settings come together to deliver an unforgettable guest experience."

* Waldorf Astoria Hotels & Resorts is Hilton’s luxury brand of hotels with a legacy that dates back more than a century to Waldorf Astoria New York, the first hotel to offer 24-hour room service.

A winter wine escape on Melbourne's doorstep

Fancy a winter wine escape just a short drive from the Melbourne CBD or airport? 

Marnong Estate offers rolling vineyards, long lunches, glasses of good red and the chance of a chilled night or two away from home. 

Locates in the Sunbury region just 35 minutes from the CBD (and 15 minutes from Tullamarine airport, the lifestyle destination offers Italian dining and boutique accommodation with sweeping views of the Macedon Ranges. 

It's a special spot. 

Wine experiences begin at the cellar door, where guests can build their own tasting experience with a selection of five Marnong Estate wines, or explore more structured flights such as a pinot noir tasting.

Experiences can be enhanced with optional cheese and charcuterie boards, or visitors can also opt for a casual picnic on the lawns of the estate with a bottle and grazing box. Try the 2024 Single Vineyard Montepulciano, an excellent drop. 

La Vètta offers Italian dining that has been recognised with a Chef’s Hat by The Age Good Food Guide and the winter menu leans into seasonal dishes designed for slow dining that can be enjoyed with a glass of estate wine.

For something more casual, Cucina 3064 is a family-friendly Italian eatery offering comfort classics such as lasagna, while Italian street kitchen Caffè Vista, offers al fresco eats perfect for a sunny winter afternoon. Think pizza and a glass of bubbles.

For a serious weekend escape, Marnong Estate offers boutique on-site accommodation overlooking the vineyards. The property includes architecturally designed cabins with studio or one-bedroom suites, as well as a beautifully restored 1840’s homestead for groups getaways.

Visitors can also meet the estate’s resident camels and llamas at the on-site petting zoo, enjoy live music, markets and seasonal events. 

Check out the website for the latest updates.