Langtons Wine Classification

The Langton’s Classification of Australian Wine V has grown in size and stature since its last classification in 2005, showing an increased demand for quality across the Australian wine category. Compiled using secondary wine market data, the Langton’s Classification of Australian Wine V indicates the added depth, awareness and movement in the top end Australian wine market and the support for premium Australian wine with domestic and international consumers alike.

The list is comprised of 58 Shiraz/blends, 40 Cabernet/blends, 10 Pinot Noirs and 15 white wines. Penfolds Bin 95 Grange Shiraz heads up the list and according to Langton’s founder and general manager Steward Langton, the dominance of Shiraz on the list, including five new “exceptional” entrants, reflects the variety’s reputation for longevity and style diversity.

The addition of Jeffrey Grosset Polish Hill Riesling to the highest ranking acknowledges and rewards a unique masterpiece. The total numbers have expanded from 101 to 123, it should be remembered that most of these wines are limited in production.

Andrew Caillard MW of Langtons said “If you take out Penfolds, an incredible auction market performer, the volume of wine produced is equivalent to less than the five Bordeaux first growths. It is no exaggeration to say that ultra-fine Australian wine is extremely limited and the rarity of pre-1990 vintages illustrates this.”

“Langton’s classified wines are Australia’s enduring grand marques. Individually they resonate a sense of place or voice of country; combined, they articulate Australia’s place in the world of fine wine.”

Langton’s Classification was first released in 1990 to create confidence in a fledgling Australian secondary wine market.

Classification comprises four rankings (Exceptional, Outstanding, Excellent and Distinguished) and for a wine to achieve a listing it must have traction on the secondary wine market. Auction prices, track record and volume of demand are all considered and the criteria for inclusion are objective and market-driven.

Adelaide Hills Sauvignon Blanc Tasting

Taste over 30 different Sauvignon Blanc wines at the 2010 Adelaide Hills Sauvignon Blanc launch event, Market Savvy, on Friday 15th October 2010.

As the kick off to the region’s ‘Spring into Whites’ month-long festival of events and activities celebrating the region’s white varietals at many cellar doors in the Adelaide Hills Wine Region, Market Savvy invites guests to experience what this vibrant region is most famous for - their Sauvignon Blanc.

As part of the festival, this year wine and food enthusiasts have the chance to win a personal cooking class with the South Australian winner of Masterchef 2010, Adam Liaw, simply by purchasing 6 or more bottles of Adelaide Hills wine in the month following the launch.

Visit us at the Central Market and be the first to experience the latest vintages.

Date: Friday 15 October 2010
Time: 4pm – 9pm
Location: Adelaide Central Market
Entry: No admission fee

Adelaide Hills Sauvignon Blanc Tasting

Taste over 30 different Sauvignon Blanc wines at the 2010 Adelaide Hills Sauvignon Blanc launch event, Market Savvy, on Friday 15th October 2010.

As the kick off to the region’s ‘Spring into Whites’ month-long festival of events and activities celebrating the region’s white varietals at many cellar doors in the Adelaide Hills Wine Region, Market Savvy invites guests to experience what this vibrant region is most famous for - their Sauvignon Blanc.

As part of the festival, this year wine and food enthusiasts have the chance to win a personal cooking class with the South Australian winner of Masterchef 2010, Adam Liaw, simply by purchasing 6 or more bottles of Adelaide Hills wine in the month following the launch.

Visit us at the Central Market and be the first to experience the latest vintages.

Date: Friday 15 October 2010
Time: 4pm – 9pm
Location: Adelaide Central Market
Entry: No admission fee

Australian Wine - Every Wine has a Story

Celsius Restaurant and Bar

Following stints in world-famous restaurants interstate and overseas, one of Adelaide's most exciting young chefs, Ayhan Erkoc, has launched his own establishment, Celsius Restaurant and Bar, at 95 Gouger St in the heart of Adelaide. Joining Ayhan at Celsius is a dream team of chefs from establishments including Magill Estate, Auge and Sparrow.

Opened last month and already causing a huge stir among the State's foodies, Celsius reflects Ayhan's passion for local produce and classics with an experiential twist. You'll find dishes on the menu such as 'Hahndorf venison with celeriac, chocolate, wild garlic leaves and hazelnut', as well as 'bubbled pork crackling with yoghurt and fennel pollen'.

The Celsius team are so serious about sourcing the best local produce that they have established a dedicated farm in the Murraylands, with 70% of the restaurant's ingredients to come from their own 'kitchen garden'. Erkoc will also be devoting time to foraging expeditions – making the most of seasonal, sometimes-overlooked ingredients growing wild around Adelaide.

The Celsius menu caters for everyone and includes gourmet bar snacks for those who pop in for an after-work drink, plus tapas, an a la carte menu and an eight-course degustation with matched beverages for serious food lovers. Its wine list features local boutique wines and respected international varietals, plus beers, ciders, sake and spirits. Celsius is also seriously good value for money, look out for the three-course lunch special, a six-course degustation lunch special or the eight-course degustation dinner.

Celsius Restaurant and Bar 95 Gouger Street, Adelaide. Open for lunch: Wed-Fri and dinner: Tues-Sat Ph: 08 8231 6023