GLENROWAN winery Taminick Cellars is racking up a special milestone this year.
Several grapevines, including its signature shiraz vines, were planted 100 years ago.
Fourth-generation winemaker, James Booth, is also celebrating what would have been his grandfather, Cliff Booth's, 100th birthday.
Cliff, a driven and innovative winemaker, was a huge inspiration to James.
"We'll be celebrating the 1919 vineyard, which was also the same birth year as my granddad," he said.
Taminick Cellars will host a special event - Aged Vines and Red Red Wine - as part of the Feast High Country Festival next month.
James said participants could expect a journey through the generations as they compared aged and new shiraz wines, matched to a tasting plate of local produce, on Sunday, May 5.
"We'll be pulling out some different wines from over the years," he said.
After Taminick battled drought and phylloxera in the early 20th century, the vineyard restoration began in 1919 with shiraz, trebbiano and alicante bouchet planted on resistant rootstock.
"These vines are still cropping; last year some of them cropped like when they were 20 years old," James said.
Renowned Melbourne chef Scott Pickett will bring serious star-power to the festival this year.
Pickett is the much-awarded driving force behind Estelle in Northcote, Saint Crispin in Collingwood, Pickett's Deli & Rotisserie at the Victoria Market and newest venture, Matilda across from the Botanic Gardens.
Pickett will team up with Wahgunyah-based chef Simon Arkless at his Chef's Hatted The Terrace restaurant at All Saints Estate, for a four-course luncheon - The Estelle x The Terrace Restaurant - with matched wines on Saturday, May 4.
The menu will feature High Country produce selected and sampled by Pickett and Arkless on a regional road trip during March.
The produce includes Black Barn Farm apples from Stanley, ales from King River Brewing, Milawa's Tolpuddle Goat Cheese, Pepo Farms pumpkin seeds and oil from the Ovens Valley, Wandiful Produce nuts from Wandiligong, Bright's Reed & Co Remedy gin, Billson's of Beechworth cordial and All Saints Estate-grown wine and lamb.
High Country produce will feature on a special Feast High Country Festival menu at Estelle on Saturday, April 13.
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