Where did you get that rack? That’s nice and neat and compact.
Nice setup. I’ve got 3 full height Liebherr fridges (one is dual zone but it’s currently not required so it is powered off) and 2 half-height ones (one for magnums and one dual zone built-in in the kitchen). That would give me about 600 bottle capacity in the fridges in total.
A few months ago I finished a racking project under the house. I put a temperature monitor down there and have tracked it over the last few years. I get diurnal variances of under 1.5c so it’s a pretty good for cellaring. I’ve got space for about 1,450 bottles.
Right now, my inventory says I’ve got 924 bottles and a dozen or so magnums. I’ve got one Imperial of the 2018 vintage of the Heathcote Shiraz that I made - purely for my own vanity! (same vintage as the pic of me digging out the one tonne fermenter I posted in another sub)
I’d guess you are fairly close to Gawler by describing the distances to those regions. I love The Barossa and we usually get there once or twice a year. I’m not averse to the other regions you mention. Favourite producers in the Barossa include Hutton Vale (Cait is fabulous host and an absolute hoot), Elderton (I’m very fond of Allister Ashmead - he lives for the region and helping the community), Torbreck, Powell & Son and Sons of Eden. We got married at Saltram in Angaston too. I’m probably bordering on obsessed with The Barossa.
We had lunch at Paulett last time I was in Clare - excellent platters. Really enjoy Polish Hill Riesling, but wouldn’t turn my nose up at a Watervale either.
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Wow that’s some serious wine cellar, very impressive!
I bought a small one from Haier, they have an app where you can see the list of wines and it’s linked to Vivino. It’s just a gadget but it’s funny. Although the app is not very intuitive.
I’m sure there must be better apps but I haven’t took the time to check them.
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it’s from Amazon:
Thanks Woodford. How does it cope with the bottles with longer tapering necks?
Long necks are fine. Standard Pinot/Chard/Syrah bottles also fit easily.
I have a few odd wines that have very large diameter bases, and these are sometimes a tight fit.
I’ve never met a Chateauneuf I didn’t like. And I’m not even a pope.
So my system’s been sounding a little Pinot Grigio (Napa) right now and I want it to be more Pinot Gris (Oregon). Help!
Somehow I don’t think this is going to solve many hifi issues, but it sure could lead to some excellent music ideas and accompanying audition refreshments.
Good idea! PP
Au contraire….after a couple of glasses it solves most Hi-fi problems & I’ve 5 bottles left, you’re welcome to pop over for a glass or two 
Had to cancel a weekend in Yarra Valley as we can’t get car service booked for a long lunch we had booked at Levantine Hill Winery. This was the main reason for going, so it’s not fair for either of us to have to drive for such an event.
Time to dig deep for dinner at home tonight instead. Côte de boeuf for two. Naturally I found an appropriate match - Powell&Son Kleinig Mataro '17. Wine opened 6 hours ahead, ready for decanting later if required. This should be good…
Last night’s dead soldiers.
Rib of beef with Yorkshire puddings and roasted potatoes for dinner.
My winemaker mate comes over most Sunday evenings and usually brings a bottle or two from either his own collection or the “Wall of Plenty” at his work. The Wall of Plenty is where all the wine purchased by the business is stored and then used for staff education - as one of the senior staff there he gets to pillage it whenever he wants. This 2000 Penfolds Cab Shiraz was sacrificed to the beef. Based on tasting, if this is typical of the release, I reckon the 2000 Bin 389 probably has another 2 or 3 years tops before it goes off a cliff. Was drinking beautifully right now though.
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It’s been a bit quiet in here of late. On the hearty recommendation of @ElTel, I’ve just taken delivery of 3 bottles each of the Two Hands 2018 Bella’s Garden Barossa Valley Shiraz and Elderton Ashmead 2017 Cabernet Sauvignon, also from Barossa Valley:
Sadly, I’m on call until after Christmas, so neither will breathe any atmosphere until New Year…
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I’m counting the hours until I can call quits on the day. Trying to decide whether Christmas day’s smoked salmon and scrambled eggs will get the sparkling Brut Riesling or a bottle of Moet. The weather looks good for a day sitting on the deck, listening to music, and waiting for the wagyu brisket to finish smoking 
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Both great wines, Graeme. I really hope you enjoy them. Genuinely excited for you and hope they both live up to my recommendation.
18 was a great year for Shiraz in The Barossa. Jan and Feb were warm and that stalled ripening a little, but slightly later harvest and quality fruit will show in the Bella’s. It’s a cliché, but you can’t go too far wrong with a fillet steak alongside this wine; if you’re feeling adventurous in the kitchen, upgrade that to Beef Wellington.
The Ashmead from 2017 will be a different prospect in the glass. Much more tannic. Its fruit is all cassis and blackcurrant with a little blueberry and there is some star anise in the mix too. It will be incredibly tight still, so open it in the morning, leave a playing card or business card on top of the open bottle and pop it on the side for the day. About an hour or so before dinner, pour a small amount into a glass and leave for 5 minutes; then let your nose and taste-buds tell you if it needs decanting (I reckon it will still need it). I love big Cabs with lamb shanks and cheesy mashed potatoes during the winter months.
It’s Christmas Eve late afternoon here in Oz, so I’m starting to think through what is going to be on the table for lunch tomorrow.
Good health to everyone, wherever you are and whatever you drink.
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Awesomeness! I’ll be right over!
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Nice wines, but that tray of seafood looks amazing.
You like your pairings El Tel.
Here’s our Chrissy Day on Sydney’s Northern Beaches….
Whole ocean trout stuffed with lemon, lime, cucumber and dill. Paired with a couple of Chardys, one Yarra and one Tassie.
Green prawns marinaded in chili, coriander, garlic and coconut oil. Paired with Tassy Pinot Gris.
Cheese platter, Holy Goat, Brillat Savarin, Compte Gruyère paired with French Champers.
Sticky date pudding and ice cream with a Pedro ximenez.
Then the single malts (Dalwhinnie, MacAllan sherry cask, and the A’Bundagh from Abelour) with the chocolates
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Ok for the red meat lovers.
Wagyu is going to be consumed with a rocket, pair, toasted walnut and Stilton salad. Accompanied by a ballsy 2011 Maclaren Vale Shiraz/Cab.
Background is the AE1 speakers, receiving clean and clear, charming sound from Topping d90 se/a90 being fed by Pi2AES via I2S.
Yummy all round
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Some excellent gastroporn there and some lovely pairings too.
There is a lot of fluff and bluster over what should be paired with food. I adopt the same approach I do with wine in general: if you like it, that’s all that matters, go ahead and enjoy. I love to thumb the nose of convention, for example, I like big Chards like Leeuwin Estate Art Series or Giaconda with roast lamb.
Never thought of sparkling with a cheese plate. I reckon the bead would be excellent for clearing the palate of Holy Goat - that’s a big cheese!
Excellent work on the PX with the sticky date pud. I have a few Turkey Flat 20 year old PX left. Love a good dessert wine.
We started Christmas Day with a Blanc de Blancs from an English producer in Hampshire. I had a monstrous hangover from the night before so got that down me fast to get into the recovery zone. I opened a magnum of Torbreck 2014 Struie to go with the turkey, ham and salad. Then my winemaker buddy brought over some left-field stuff like a Slovenian Zweigelt. Was a good day.