A Seppelt family member’s account of Sherry yeast culture being transported in secret to Australia in the 1930s will be at the heart of a Spanish-themed food and wine event, to be held at Seppeltsfield winey.
On Thursday April 20th, as part of the 2017 Barossa Vintage Festival, Seppeltsfield will offer the next chapter of its pop-up restaurant series, unearthed@seppeltsfield. The estate’s vast Apera (Australian Sherry) collection will be celebrated, alongside a Spanish-influenced food menu.
Held in the estate’s 1882 Vinegar Haus, the event will take inspiration from fourth generation Hilton Mervyn Seppelt and his (somewhat secretive) manoeuvre to secure flor yeast culture from a Spanish bodega. Hilton’s son, Bill Seppelt will be in attendance to recall the story of his father’s enterprising efforts, which became the starting point for Seppeltsfield’s now irreplaceable Apera collection.
Seppeltsfield will complement the historic Spanish context with a modern twist – contemporary Apera-spiked cocktails will be offered alongside tapas dishes by Events Executive Chef, Owen Andrews.
Guests can expect a relaxed wine lounge atmosphere with chill-out music and special Flamenco guitar performances by Adelaide-based Spanish artist, Aloysius Leeson.
To mark 70 Years of the Barossa Vintage Festival, also on offer on the night will be an opportunity to indulge in a tasting of 1947 Seppeltsfield Para Vintage Tawny, conceived the same year as the inaugural event.
Image: Owen Andrews and Jennifer Schmidt prepare for unearthed@seppeltsfield – Vinegar Haus, as part of the 2017 Barossa Vintage Festival.