Join them to welcome Jessica Hill-Smith, from Yalumba, and Sarah Voight, from Breaking Bread, in Peppertree Bar.
Enjoy a snack on arrival before settling in for an afternoon of flavour, story and connection. Take in three pours from Yalumba, one of Barossa’s most enduring names, while meeting the makers themselves, including baker Sarah Voight of Breaking Bread and sixth-generation vigneron Jessica Hill-Smith. Then, indulge in Jake Kellie’s Mayura Station steak sandwich using Breaking Bread sourdough.
Glass in hand, pull up a chair and linger a little longer. This is your invitation to spend the afternoon not just tasting, but connecting with the wines, the food, and the people behind them. And if you’re not quite ready for it to end, stay on and continue the experience over dinner at Orleana.
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