Mr Iain Muggoch, Direct Wines General Manager with Mr Alex Trescowthick, RedHeads Winemaker/Manager.

RedHeads’ new cellar door, located at 258 Angaston Road, will open to the public on Saturday.

The RedHeads Village incorporates the ‘Studio Bar cellar door’ with an outside seating area, an ‘1888 cottage’ for private groups, the winery and the fortified shed (coming soon).

The Studio Bar will be open 12 noon to 7 p.m. on Friday and 11a.m to 5p.m. on Saturday and Sunday.

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Visitors can expect a varied selection of wines on pour each weekend, plus one wine served blind for the adventurous type.

Barossa residents receive 10 percent off all wine purchases for the launch month of November.

Mr Iain Muggoch, General Manager, said “We’re excited about people coming to see the new RedHeads Village, taste our wines, relax, enjoy the environment and meet the team. This can be locals, tourists or international travellers who know the brand from other countries.

“We want people to come and taste our broad range of wines and taste different grape varieties they may not have tried before,” said Iain.

For Mr Alex Trescowthick, Winemaker and Manager, the cellar door is now a home for the RedHeads brand.

“People have been buying RedHeads for the past 15 years … Angaston Road gives us a permanent home for the brand” said Alex.

RedHeads has taken on Ms Sam Mitchell to run the cellar door to provide one of the best experiences possible, and Alex believes she is a great brand ambassador.

Iain said, “We’re really proud of what we have done here. We’re proud of our brand and its history – to have our own home in the Barossa, that’s so beautiful and sustainable, we just want to share that.”

In terms of the cellar door itself, the build has been done by local businesses and trades, including builders, painters and more.

But it wasn’t only the cellar door built by locals, Barossa businesses also helped with the building of the 500-tonne winery, opened in February this year, and in the wine production process including their bottling, design and labelling, to name a few.

The walls in the building in front of the cellar door, which used to be a quilting shop, were fixed using clay from the dams in their surrounding vineyards.

These rooms will be used for private tastings and visitor experiences.

“In the last 24 months, this site has gone from being a quilt shop to having six full time staff with cellar door casuals and vintage workers. We’ve added another 10 to 15 jobs in the Barossa over the past year which is a huge positive for us,” said Alex.

“We purchased the land, built a winery and opened it within 14 months.
“Most of RedHeads’ vintage workers this year are current winemaking students, and we want to be that home that gives the next generation a chance to learn, play and experiment.

“We want to make sure we are a viable business, but also have fun along the way. We may even see new wines pop up that we can sell through our cellar door.

“The cellar door will be a window to that. During vintage we’ve already worked out how to get ferments into the cellar door so people can literally come in, touch and see the wine being made.

“It’s all those little things that are really important to us in getting people to engage in the brand and see what we’re doing first-hand.”

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