An island in the middle of the Great Barrier Reef isn’t the most likely home for an award-winning wine cellar, or a sommelier for that matter, but Orpheus Island is no ordinary island. It has both.
In fact, it has a carefully curated list of more than 160 wines showcased spectacularly during nightly four-course degustation dining in addition to daily recommendations at your table. The sommelier offers a taste of further afield if you fancy, but the emphasis is on showcasing showstoppers from our own backyard. Here’s four top Australian wines our sommelier has paired with the dishes that make them really shine.
2022 Jim Barry Florita Riesling, Clare Valley SA
A classic Clare Valley Riesling, this micro-batch drop has white floral aromas and a long, concentrated finish that sing so sweetly alongside a first course of Chris Bolton’s fish wing crepe with a sea herb emulsion and head jus.
2019 Freycinet Pinot Noir, Freycinet TAS
Ripe berry and plum are on the tip of the tongue with this cool climate pinot noir that pairs perfectly with the chef’s second course – a seven day dry aged lamb tartare, with spent sourdough cracker, dried yolk and cheese.
2020 Cullen Diana Madeline Cabernet Sauvignon, Margaret River WA
Cabernet Sauvignon is the true hero of Wilyabrup, a small pocket of winemaking territory in the north of the Margaret River region, and Cullen’s Diana Madeline has the awards to prove it. A hot vintage with low yields produced an elegant, berry-forward wine that can match a powerful third course of Kimberley red eye fillet with short rib croustillant and parsnip bordelaise.
Frogmore Creek iced Riesling, Cambridge TAS
Say goodbye to super sweet and sticky dessert wine when you’re in the hands of the sommelier. This cool climate Tasmanian Riesling has a fresh acidity that elevates all the right notes of a caramelised white chocolate, raspberry marshmallow and beurre noisette streusel.
This wine cellar at sea certainly showcases some of the best drops Australia has to offer.
