On the first Tuesday of every month, Penfolds Magill Estate Cellar Door opens its doors to our friends for an evening of wine discovery. Over the course of a year, we explore wines from our entire portfolio including Penfolds Max’s range, Cellar Reserve and The Penfolds Collection. 

Upcoming evenings: 

• December 3: White Wine Christmas - taste some Penfolds summer classics and create a wine list for Christmas lunch. 
• February 4:  We will taste through a vertical of Bin 128 Coonawarra Shiraz. Tickets available here. 
• March 3: Luxury Masterclass - we will sit down to a structured masterclass with some back vintage luxuries including Grange. Tickets available here. 
• April 7: We will taste through a vertical of Cellar Reserve Sangiovese vintages. Tickets available here.

As part of the Tasting Australia festival, Magill Estate Restaurant and Mayura Station will come together to host an interactive dining experience that celebrates the best of South Australian wine and wagyu.

The standalone dinner will include a five-course degustation menu created by Magill Estate Restaurant Head Chef Scott Huggins, featuring four Mayura Wagyu dishes and dessert. With two unique cuts of Wagyu on offer, one of the very best products you can find in Australia, the beef pairs perfectly with a glass of Penfolds red.

The evening will be hosted by Penfolds Ambassador Jamie Sach, Head Chef Magill Estate Restaurant Scott Huggins and Managing Partner at Mayura Station Scott De Bruin, who all share a joint passion for delivering quality and luxury consumer experiences. Wine packages purchased separately.

We are proud to support the Tasting Australia festival in celebrating South Australian wine and produce. Join us at Magill Estate Kitchen between March 27 and April 5 for an unforgettable food and wine experience.

A glass of Grange needs and exceptional food pairing. So for this limited-time only, we will be offering a Grange Sandwich with a glass of 2015 Grange.  The sandwich is a french baguette split in half. Welsh rarebit covers one half, while the other is layered with smoked Mayura Station wagyu beef, mustard and pickles. Magill Estate Kitchen Head Chef Scott Huggins recommends pushing the two sides together and dipping into a beef bone jus. Together with a glass of Grange, it’s a match made in culinary heaven.