Top 10 things to do with kids in the Grampians wine region

Bunjil Shelter in the Grampians
Bunjil Shelter

We love living in the Grampians. We live here because Adam is passionate about working with Grampians grapes (especially Shiraz). It’s a spectacular part of the world and worth exploring. We never leave home without a picnic rug, Toby’s scooter, a footy, snacks and our water bottles.

Visiting the Grampians? Here are our top ten things to do with kids in the Grampians wine region.

  1. Hike the beautiful Grampians National Park. Our favourite hikes are Venus Baths and Silverband falls. They are both easy walks – even with toddlers and grandparents. Our kids love playing on the rocks and in the water.
  2.  Eat ice cream in Halls Gap. And then walk to the playground in the centre of town.
  3. Swim outdoors. There are several outdoor pools in the region. We often visit the Ararat or Halls Gap outdoor swimming pools.
  4. Eat, drink and play at the Halls Gap Hotel. Playground, it’s all about the playground. The Halls Gap Hotel has an indoor AND outdoor playground for the kids. They also serve great pub grub and local wines.
  5. Relax at Pomonal Estate. With views of the Grampians plenty of of outdoor seating and games for the kids to play – this is a great spot to enjoy a glass of local beer or wine with local produce.
  6. Stretch your legs or use the facilities at Alexandra Gardens in Ararat. The Gardens Cafe serves coffee, milkshakes, snacks or something more substantial. The walking track around the lake is great to scoot along, there’s a playground and plenty of wildlife to enjoy.
  7. Visit Victoria’s largest regional zoo Halls Gap Zoo.
  8. Drink in the view at Fallen Giants winery, just out of Halls Gap. Sit on the deck and enjoy the spectacular Grampians mountain range with a glass of wine and cheese platter while the kids enjoy the playground.
  9. Discover an aboriginal rock art site. The Grampians is home to more than 80% of south-eastern Australia’s aboriginal rock art. Bunjil shelter is just off the main drag near Stawell. It’s easy to access from the car park (max 5 min walk) and is one of the most significant sites in the region.
  10. Stay in. Stay in the accommodation that you have booked. Enjoy the big open spaces and nature at its best. Nature is abundant. From echidna’s to emus, stumpy tail lizards and cockatoos, kangaroos and wallabies – you’ll see it all. Just make sure to visit one of the local wineries or our friend Simon at Grampians Wine Cellar in Halls Gap to stock up on local wine.
Toby enjoying the playground at the Halls Gap Hotel
Toby enjoying the playground at the Halls Gap Hotel

SubRosa stockists in the Grampians:

Say I love you dad this Father’s Day with SubRosa Shiraz

SubRosa winemaker Adam Louder with his children
SubRosa Winemaker, and dad, Adam Louder.

Every day is father’s day in our house – but the first Sunday in September is extra special.

If your dad loves Shiraz like our in-house Dad Adam Louder, give the gift of SubRosa.

Your dad will love our Father’s Day Shiraz gift packs.

Shipping is challenging in Victoria at the moment. If we can’t hand deliver your order, we will send you a gift certificate for you to share with your dad to let him know his handmade, small batch SubRosa wine is on its way!

If you have any questions – please contact Nancy at nancy@subrosawine.com.

Father’s Day Shiraz six pack

Father’s Day Shiraz 4-pack special – local delivery only

How to get your Chardonnay drinking friends to try Viognier

SubRosa Viognier poured into a wine glass“Viognier is like Chardonnay – but more exotic,” says SubRosa’s winemaker Adam Louder when he introduces the variety to wine lovers at tasting events like Grampians Grape Escape in Halls Gap (first weekend in May).

Every wine drinker has tried Chardonnay and will know if they like it oaked, unoaked or not at all. But Viognier is a different story. Most Australians are new to the variety that is originally from the Rhone region in France.

Today, Viognier is also well known in the new world regions of California and Australia.

Viognier in Australia

While many vineyards in Australia grow Viognier, it is not often made as a stand-alone variety, instead, it’s blended with Shiraz to add complexity (and not always listed on the label). Some of Australia’s best known Shiraz Viogniers are made by Clonakilla (Canberra wine region) and Serrat (Yarra Valley).

SubRosa’s first Viognier was crafted by Adam Louder in 2015, drawing on his extensive experience making the variety at Araujo Estate in Napa Valley (acquired by Chateau Latour in 2013 and now known as Eisele Vineyard).

“Viognier is an interesting variety,” says Adam. “I love its exotic flavours and texture and as it ages it shows flavours that are honey, toasty and nutty”.

Red wine drinkers who don’t like white wine are often surprised by its full body and age-ability. It has less acidity than other white wines and more complexity than varieties like Pinot Gris or Sauvignon Blanc.

Adam likes to mature SubRosa Viognier in French oak for more than 12 months, like Shiraz, which adds texture, depth and complexity.

Why is Viognier sexier than Chardonnay?

Chardonnay shows characteristics of citrus, while Viognier is an aromatic wine with expressive floral aromas and flavours of stone fruits like peaches, nectarines and apricots.

Best food pairings

While Chardonnay is often paired with white meat (fish or chicken) Viognier is more versatile. With its rich full body and array of flavours it can be paired with seafood (rich buttery prawns), creamy sauces (from korma to alfredo), pork and even lamb. For the vegetarians, try pairing it with pumpkin, sweet potatoes, carrots and squash or a simple tomato, garlic and herb pasta.

How cold should I serve my Viognier?

Just like a good Brie or Camembert cheese, serve Viognier closer to room temperature. If it is too cold, the aromas and flavours will be masked.SubRosa 2018 Grampians Viognier

Best in its class

Since SubRosa began producing Viognier, it has been recognised as one of the best in Australia and top value by reviewers James Halliday, Huon Hooke (Real Review) and Mike Bennie (Winefront).

#subrosamoment

What are you eating with your SubRosa Viognier? Share your #subrosamoment with us on social.

Buy here. 

2021 Halliday Wine Companion SubRosa reviews

SubRosa wine Halliday Wine Companion

Adam’s done it again, our new release SubRosa wines from the Grampians and Pyrenees have been highly awarded by the team at Halliday Wine Companion. And for the third year in a row, we’re thrilled to be named a five star winery.

Halliday Wine Companion 2021 SubRosa reviews

2018 SubRosa Grampians Viognier, 94 points + Special Value 

Natural ferment, 15 months in French oak, no fining. Good winemaking presents the attractive characters of the variety, and avoids those less so. Apricot and pear provide the fruit driven input, with some almond-like nuttiness which is probably an oak/varietal synergy. It’s silky and textural but retains a feeling of crispness through the palate and finish. Drink by: 2023

Buy here

Nancy’s tip: Don’t drink our SubRosa Viognier too cold. If you drink our Viognier straight from the fridge the beautiful flavours, texture and aromas will be dulled. Let this wine come closer to room temperature to get the most out it (like a good soft cheese).

2016 SubRosa Pyrenees Nebbiolo, 94 points

Hand-picked fruit from the Malakoff Estate. Matured for 16 months in French oak. Authentically pale in colour, the bouquet offers aromas of cherry, floral perfume, liquorice and woody spice. A just medium-weight palate, quite supple in texture although edged with fine, savoury tannin, the flavours mostly in a slightly tart red berry vein, persisting through the finish. Drink by: 2029

Buy here.

Nancy’s tip: Our SubRosa Nebbiolo is a go-to in our house. Great with pizza or pasta (the variety is from Italy after all), a BBQ or a plate of charcuterie. Enjoy it as the first red of the night in Winter (before you enjoy our Shiraz!) or as your red of choice in Summer.

2017 SubRosa Grampians Shiraz, 92 points 

Shiraz from Great Western, 16 months in French oak. A gamey first impression on the bouquet, a touch of peppery spice, slightly herbal, the fruit a bit reluctant to show itself. More open on the palate with some sweetish, quite generous red berry flavours, lightening off towards the finish. Drink by: 2027

Buy here.

Nancy’s tip: Adam makes our SubRosa wines to age. They are great to drink now too – but we like to let them air a little (5-10 minutes). You don’t need a fancy decanter to airate your Grampians Shiraz. You can decant our wine in any china or glass jug.

SubRosa Monseigneur Grampians Cabernet Sauvignon, 92 points

Hand-picked fruit from Great Western, matured for 16 months in French oak. 70 dozen made. Blackcurrant, green herb and a touch of mint/eucalypt on the bouquet. It’s ripe and solid in flavour through the palate and with good length, the tannin mostly unobtrusive but providing some grip on the finish. A bit more bottle age will only do it good. Drink by: 2030

Buy here. 

Nancy’s tip: This is a special wine. Our only Cabernet. Adam has worked in the world’s best Cabernet regions (Margaret River, Bordeaux and Napa Valley) producing outstanding wines. It won’t be our last Cabernet.

Congratulations Adam for crafting our amazing SubRosa wines. It’s not easy working with small batches.

The National Wine Centre hosts Grampians and Pyrenees wine tasting

National Wine Centre NWC at HomeThe National Wine Centre is giving wine lovers the chance to visit Australia’s wine regions from home with online masterclasses.

Throughout 2020, the NWC at Home program will work through the A-Z of Australian Wine Regions with masterclasses featuring six wines from six wineries.

Tonight’s event features the Grampians and Pyrenees and SubRosa’s winemaker Adam Louder along with Grampians Wine Cellar’s Simon Freeman will be available as part of the Zoom experience to answer questions.

The wines featured are:

  • 2019 Fallen Giants ‘FG’ Riesling $30
  • 2017 The Story Marsanne, Roussanne, Viognier $29
  • 2017 Best’s Pinot Meunier, Pinot Noir $45
  • 2018 Pyren Vineyard ‘Franc’ Cabernet Franc $35
  • 2015 Sally’s Paddock ‘Sally’s Hill Cabernets’ Cabernet Sauvignon Blend $38
  • 2015 SubRosa ‘Aristocracy’ Grampians Shiraz $45 – Contact winery direct for purchase
  • Mystery Wine $25

The National Wine Centre is located in Adelaide and is the national showcase for the Australian wine industry.

SubRosa rated in top 10% of Australian wineries

The Real Review Top Wineries of Australia 2020SubRosa has been named as one of the Top Wineries of Australia in 2020 and awarded a Certificate of Excellence according to Huon Hooke and his team at the Real Review.

Rated #225 on the list, it places SubRosa (with only seven reviews) in the top 10% of Australia’s 2468 wineries.

We’re in good company in the Grampians wine region with Best’s (14), Mount Langi Ghiran (45), Seppelt (56) and ATR Wines (100) all featuring in the top 10%.

According to The Real Review, who review 10,000 wines each year, the Certificate of Excellence is awarded to a select group of wineries that consistently produce excellent wine. The Top Wineries list is a national benchmark.

Find out more here.

2018 SubRosa Grampians Viognier rated #1 Viognier in Australia*

SubRosa 2018 Grampians ViognierLeading independent wine writer Huon Hooke has rated the 2018 SubRosa Grampians Viognier #1 in Australia. He awarded the wine 94 points along with Top Value and Top Rank for The Real Review in April 2020.

SubRosa winemaker Adam Louder appreciates the accolade for the little known variety in Australia.

“Viognier is a great white variety for red wine wine drinkers. It’s more full-bodied and has complexity that evolves over time,” said Adam.

SubRosa prides itself on making delicious wines that are value for money, and it’s wonderful to see reviewers like James Halliday, Huon Hooke and Mike Bennie recognise this.

Viognier is a very versatile wine, it can be paired with white meat, seafood and with even lamb.

Huon Hooke, The Real Review, April 2020:

Medium yellow, bright colour, with a complex and expressive aroma of spiced honey and poached stone-fruits, the oak component evident in the spiciness of the palate as well. There is richness and body, texture and fruit, but also delicacy and refinement. The varietal character is well in evidence but not overpowering. A superb viognier, the finish long and elegant.

In 2019, SubRosa was awarded a Real Review Certificate of Excellence and named in the Top Wineries for Australia.

A complete list of the top 20 Australian Viognier’s (2018 vintage) is available at The Real Review.

Buy SubRosa 2018 Grampians Viognier here.

Find Nancy’s recipe for Chicken Pesto Pasta paired with SubRosa Grampians Viognier here.

Want to know what temperature to serve your Viognier? Find out here.

*On 29 April 2020.

The Real Review The Real Review SubRosa Grampians ViognierThe Real Review silver ribbonThe Real Review Top ValueThe Real Review Top Rank

New release: 2017 SubRosa Grampians Viognier scores 94 points

SubRosa Viognier ice bucketOur first Grampians Viognier, released in November 2018, is delicious. Adam sourced Viognier grapes from the Grampians region in 2017 and has crafted a “complex, highly drinkable” wine according to Winefront’s Mike Bennie.

Viognier is an aromatic white wine that has plenty of texture, acidity and flavour and pairs well with almost anything! It’s a very versatile variety for sharing with friends and family. Try pairing it with seafood, spicy Asian dishes, pork, chicken or even lamb.

Red wine drinkers often enjoy SubRosa Viognier as it is a fuller-bodied white wine, has plenty of texture and has had some time in French oak. Viognier is sometimes used to blend with Shiraz to provide additional aroma, texture and complexity.

“Viognier is similar to Chardonnay, but more exotic,” says Adam. “Our 2017 Grampians Viognier has flavours of ripe stone fruit, spicy notes and a touch of citrus.”

Order today to have a bottle on hand for your next gathering.

Top Tips:

  1. For greatest flavour, make sure to take your Viognier out of the fridge at least 30 minutes before your first glass as it should be served at 11-13C.
  2. If you have the willpower, try cellaring a few bottles and observing how the wine evolves over the next five – six years.
  3. Viognier is known as one of the most versatile food pairing varietals as its acidity can complement a wide variety of foods – especially those with a high fat content. Surprise your guests by pairing it with your next lamb roast.

Mike Bennie – Winefront 94 points
Slick texture but keeps things fresh and the finish is surprisingly tight, saline and peppery, at once. Has plenty of pear and apricot going on, but never teeters into nectar or overt, instead, tight and heightened with light nutty-woody spice. It’s awesome. Complex, highly drinkable, should also cellar well.

Points : 94 points
Tasted : NOV 18
Alcohol : 13.5%
Closure : Screwcap
Drink : 2018 – 2022