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First Drop Wines

Friday: 10:00 AM – 4:00 PM
30-38 Barossa Valley Way, Nuriootpa, SA, 5355
Phone
0488 299 233
Website
firstdropwines.com
Instagram
@firstdropwines

Read time 3 Mins

Posted 24 Apr 2023

By
Nick Ryan

Here, bold flavours play on the plate and in the glass, and quality is second to none, whether you’re talking single-vineyard shiraz or playful alternative varieties.

First Drop Wines Outdoor
Why you goFrom the word go, First Drop’s John Retsas did things a little differently. The winemaking philosophy behind this beloved Barossa Valley brand has always said you can have fun without ever compromising on quality. The wines have long had a great affinity for food, so when John developed a funky, offbeat cellar door in an old distilling tower in the heart of the Barossa, a food offering to make magic with the wines was always on the cards. The result is a tapas bar unlike any other, where bold flavours play on the plate and in the glass, and quality is second to none.
Why you stayThe Barossa Valley has plenty of options for the visitor looking to eat well. From Lyndoch in the south to Kalimna in the north, from Angaston to the east and Greenock out in the west, Barossans insist nobody goes home hungry. But there’s nothing in the whole valley quite like the cellar door and tapas bar, Home of the Brave at First Drop. There’s certainly nowhere more fun. The whole First Drop ethos is on show here. Staff are friendly, fun and deeply knowledgeable. The food is vibrant, lively and generous in every sense. There’s an irreverence at play that instantly relaxes you but never sells short the wines, food or customer experience. It’s the kind of place you might drop in on a whim and end up leaving much later than you should.
What drink to orderThis place operates as the cellar door for First Drop Wines, so you can try everything on offer before committing to what you’ll drink with lunch. By all means, feel free to go with the  spectacular single-vineyard shiraz wines under the Fat of the Land label, or lash it out even more on the super-premium bottling The Cream Shiraz. But to really strike a balance between what's on the palate and in the glass, flirt with the unexpected pleasures of the alternative varieties on offer. Try the Vivo Arneis – its tight and zesty citrus character works beautifully with the seafood dishes. Or the Minchia Montepulciano, a cherry-scented, bright and juicy red that lifts to another dimension in the company of cured meats.
bar at first drop
fine and dine at first drop
What to pair it withUnlike many Barossa winemakers who have generations of vineyard dirt in their blood, John Retsas comes from a very different but equally delicious tradition. Born into a commercial fishing family on South Australia’s far west coast, John is obsessive about seafood. He sources for the restaurant using only the most trusted suppliers and would just as soon wear a Crows jumper to watch his beloved Port Adelaide as he would serve a second-rate prawn. If there’s a seafood special on, order it. If it’s Tommy Ruff, the most sorely underrated fish in the sea, order double.
Why we love itThere will always be a place for fine dining, an occasion when only the finest china and most elegant glassware will do. And there are times when you want to lean into the culinary cutting-edge and walk away with your mind blown and your wallet bleeding. But then there are times when you just want to eat and drink well, and have a bloody good time doing it. That’s what’s on offer here – a genuine, honest celebration of the good things in life, great food and great wine delivered to a very high standard. It’s the kind of place for which the Friday lunch that keeps you out of the office until Monday was invented.
Make it fancy

For those who want to geek out on terroir and debate the merits of various French oak forests, these guys have something special for you. And for those who don’t really know much about wine at all, but want to understand more about what makes Barossa shiraz so special, they’ve got something for you, too. And it’s basically the same thing.

By arrangement, guests can book a shiraz masterclass that features eight different wines valued at more than $800. It’s a deep-dive into the subregionality of Barossa shiraz and how different winemaking decisions are tuned to different terroirs. And it’s all tailored to you, the guest. So, whether you reckon you can tell if the grapes were picked in the morning or at night, or you just want to know where that dark-chocolate flavour comes from, you’ll feel like you've come away knowing a lot more about the beauty of Barossa Valley shiraz.

Who to takeBring a crowd of your fun-loving friends – those who top up your glass without being asked, and those who say, “Get them all!” when you ask which dishes you should order. Bring the ones who like to clink glasses at regular intervals and won’t let a plate return to the kitchen until it’s been wiped clean with bread. Bring the ones who make you happy, and the ones who are happy that you did.
Authour image
Nick RyanNick Ryan turned a natural thirst into something resembling a career, writing about drinks for publications such as The Australian, The World of Fine Wine and The Robb Report.
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Drinks DirectoryCasual catch-upRegional SAOutdoor areaWheelchair accessibleFamily affairRestaurantWineryMeal and a bevGood for groupsParty vibesTakeawaysGreat tunesBarVego Food Options
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