Wine science guru John Harris has done time everywhere from Brown Brothers to Domaine Chandon in the Yarra Valley and now operates one of Ballarat’s finest new bars. Together with family connections, Harris restored the interior of a 1880s-era brick workshop and warehouse to realise his latest venture. Food includes tuna belly straight from the can with pickled garlic, Dunkeld’s Greenvale Farm pork shoulder is key to the slow-cooked ‘Pulled Pork Sliders with Onion Jam’, while nearby Victorian regions such as Kyneton, Teesdale, Murray Valley, Myrtleford and Bacchus Marsh also contribute fresh produce – but wine is king here. “We source most of our grapes from the Peerick Vineyard located in the Moonambel hills in the Pyrenees. It has mature vines that produce high quality fruit for our wines,” declares Harris. The establishment also works with Macedon ranges wineries that grow Chardonnay and Pinot Noir for their decorated sparkling wine, Sabre. The drop was listed in the top 20 sparkling wines in the latest James Halliday Australian Wine Companion. The cellar door opens at 11am every day, and stays open until late from Wednesday to Saturday. Make a day of it.
38 Doveton Street North, Ballarat
Tel: +61 3 5331 8931