Sparkling Masterclass Including Vineyard Tour and Five Course Lunch
Overview
An immersive journey uncovering the art of méthode traditionnelle sparkling. Hosted by one of Printhie’s Sparkling Specialists, take a guided walking tour of the vineyard and gain a rare insight into the creation of Australia’s finest sparkling brands, from base wine to the disgorging and ageing process.
Awarded Best Australian Sparkling at the 2022 Champagne and Sparkling Wine World Championships in London and also crowned Best Sparkling at the NSW Wine awards for the last five consecutive years, the Swift Sparkling reflects exceptional cool-climate craftsmanship that continues to raise the bar for Australian sparkling.
The Sparkling Masterclass includes a private tour of the Cellar Door vineyard, private tasting of the Swift Sparkling range, including 10-year-old sparkling's and a five course degustation lunch at Printhie Dining.
Accessibility
Actively welcomes people with access needs.
Caters for people who use a wheelchair.
Caters for people with allergies and intolerances.
Have a step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)
Have a wheelchair accessible toilet / shower and change room
Have an accessible public toilet which is unlocked
Have at least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high)
Have doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy)
Have equipment to respond to anaphylactic shock such as epi–pens and defibrillator
Have step free access to restaurant, lounge and bar
Have step free access to the conference or function room
Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
Offer multiple options for booking - web, email, phone
Train your staff to respond to allergic reactions
