Events
Conquer The Summit Brunch/ Lunch, Sun 29 March – Postponed
Run or walk through the Ngeringa property as part of the course of the Conquer The Summit run and once across the finish line join us for a nutritious lunch. Book now.
Cellar Door
We are open for wine tastings and purchases by appointment only.
Crush Festival Twilight Dinner – Jan, 25th
For a special alfresco Twilight dinner we have teamed up with our friend Shannon Fleming. Book now.
The Farmed Table x NGERINGA Spring Luncheon, Sun 17th Nov
JOIN US AT THE FARMED TABLE SUNDAY 17 NOVEMBER 2019 We live for special time with friends and family at Ngeringa. The best place to enjoy this is around a table loaded with biodynamic produce and the latest vintages from our cellar. We’re sure you’ll understand why we are excited to welcome the wonderful Brendan Cato of Sydney’s ‘Farmed Table’ restaurant back to create a feast we’ll savour long after the last plate is cleared. As well as a five-course menu inspired by what’s grown in our soils and grazed on ...
Saving Nemo Fundraiser Luncheon – Sunday 27th October
To support the Saving Nemo conservation fund Ngeringa is reinstating one special Pizza Sunday! Come and join us for a fun day out and for a good cause. When: Sunday, 27 October 12pm – 4pm Where: Ngeringa Estate, 119 Williams Road, Mt Barker Summit Ticket price: $50 per person including Wood-oven pizza prepared by chef Shannon Fleming, Biodynamic estate grown salad and $10 per ticket Donation to Saving Nemo. Bookings essential. To book your tickets click here or contact us directly via phone 08 8398 2867/ email wine@ngeringa.com
Feast & Fire in the Field with Andrew Wandless | Saturday July 27 | Sunset to late
We couldn’t be more thrilled to be welcoming Michelin starred chef Andrew Wandless to Ngeringa as part of our Winter Reds Weekend celebration. Recently back from a 10-year stint overseas, Andrew gained acclaim as Head Chef at London’s acclaimed Texture Restaurant, and as a popular guest chef, showcasing the latest contemporary Australian cuisine at hip UK venues. We’re excited at the chance to see him at work over open fire pits in the field, bringing a five-course feast of fresh Ngeringa biodynamic produce, paired with a selection of our finest Ngeringa single-vineyard vintages. Where: Ngeringa Winery, 119 Williams Rd, Mount Barker SA When: Saturday July 27 Time: 5pm to late Tickets: ...
HILLS HEIST, Surry Hills 7th May
They’ve got altitude, they’ve got attitude and they’re bringing it to Surry Hills for one night only, join Ngeringa and friends for this special event at Chin Chin. On Tuesday, 7 May, come and meet with the winemakers and immerse yourself in the Adelaide Hills, Australia’s hottest wine region. Join the winemakers at GoGo Bar to taste your way through the 70km stretch of the Adelaide Hills from sparkling wine and gruner veltliner, to shiraz and pinot noir, experiencing the best of the Adelaide Hills. Before heading downstairs to Chii ...
The UNCULTURED Wine Dinner @ The Port Admiral Hotel, Wednesday 27th March
The turning of the season, a brisk air on the balcony of the Port Admiral Hotel. We sip Pet-Nat, watch the sun melt away and embark on a dinner that celbrates the delicious biodynamic wine and produce of Ngeringa in the beautiful Adelaide Hills. Join winemaker Erinn Klein for 4 courses of Ngeringa farmed produce, Ngeringa ‘Uncultered’ wines in a night of fun upstairs at The Port Admiral Hotel. Where – The Port Admiral Hotel, 55 Commercial Road, Port Adelaide SA 5015 When – Wednesday March 27, 2019 Time – 7pm – 11pmTickets – $79 ...
Long Vintage lunch with The Farmed Table @NGERINGA, Sunday March 17, 2019
Ngeringa is excited to announce that Erinn’s good friend from Sydney, chef Brendan Cato, founder of the acclaimed The Farmed Table, will be joining us to present a Long Vintage Lunch on Sunday March 17, 2019. Brendan has worked in some of Sydney’s best restaurants (Sean’s Panaroma, Bistro Moncur) and since launching The Farmed Table in 2014, has gained a dedicated following for his unique events, which see him searching the countryside for the latest in-season, local, sustainably produced, fresh organic produce. His menus are based solely on the ingredients he has ...
