Our season begins in September through to June

What you can expect at a typical event (ie. At a dinner: starts with mingling, review the seating chart for your table, chef curated 4-5 course meal with pairings of up to 3 wines per course, talk about the wines throughout dinner, chef appearance. At a tasting: walkabout style)

How the chef curated menus are created, give names of wines to chef ahead of time, Chef creates a menu based on tasting notes, vegan/pescatarian/gluten free meals upon request.

Annual dinners:  Home base is the Listel Hotel, start and end the season here, catered by Forage. “Barbie” to close the year with wines from the AWAS cellar, prizes for silent auction, 50/50 raffle.

Notable past events: Wine maker dinner at Glowbal with Jaysen Collins of Massena Winery, Australian Day Gala featuring 10-year-old wines at Black & Blue, Tramonto at the River Rock featuring wine from Jane Ferrari & Yalumba