Down The Rabbit Hole

20/10/2026

Every Friday evening in the cooler months we host a family dinner at our place, which we very lovingly call ‘Nonna’s Table’ 🍝 it’s a night full of pasta, w**e, laughter and our favourite people (you guys), just like the weekly Friday dinners were at Dom’s Nonna’s house. We wrap these up at the end of November, so if you’ve been thinking about joining us, we’d love to see you.

For something extra special, ‘Mi Amore’ is our private dining version…just you and your date, double date or group of girls (or guys) in our double decker bus.

After a booked-out season so far, we only have two dates left for Mi Amore until next year.
November 6th &
November 27th ❤️

Get your spot here (we have a feeling they'll go very quickly): https://downtherabbitholew**es.com.au/pages/fiore-restaurant under Elevate your Nonna's Table experience.

16/10/2026

A love letter from our Fiano 💌 in celebration of International Fiano Day today!

We cannot believe we’ve now had three vintages of this incredible Italian varietal. Our 2026 is delicious and maybe even our favourite yet. It’s bright, expressive and beautifully layered.

Why not pop in for a glass to celebrate with us…or order a bottle or two straight to your doorstep 📦💕

Get yours here: https://downtherabbitholew**es.com.au/products/fiano-2026

Happy

14/10/2026

We’re known for our pizza’s around here…and that’s because they are crafted with house-made, hand-stretched dough and the absolute best ingredients we can get our hands on 🍕

We’ve put together a few of our favourite pairings.

🥂Torino x Fiano
Our mushroom pizza, with a parmesan cream base deliciously paired with our smooth organic Fiano.

🍷 DTRH Margherita x Grenache
The classic you know and love but with our secret sauce (it’s our preserved tomato topping). We’ve added San Daniele Prosciutto. This tomato base pairs wonderfully with the ripe red fruit notes in our Grenache.

🍷 Siciliano x Sangiovese Cabernet
Eggplant, hot honey & whipped ricotta. Drink with our Sang Cab, a yummy table w**e with a McLaren Vale twist, giving lifted dark cherries & big succulent berry notes.

All of our pizza’s can be made gluten free (celiac friendly & equally delicious) and we’ve also got vegetarian & vegan options ❤️ so, see you soon?

08/10/2026

This is not a w**e we will make every year. This is our crème de la crème 🤌🏽

Our 2022 Reserve Shiraz is here and it’s been a pleasure pouring it for you all to enjoy. From one exceptional certified organic vineyard and 24 months in French oak. A bottle for that special occasion, a thoughtful gift for ones you love or simply a cheers for moments spent together.

Head to our place or get your delivery on it's way > https://downtherabbitholew**es.com.au/products/reserve-2022-shiraz

01/10/2026

Want to join a workplace that truly feels like home?! We’re looking for a few lovely new faces to join our corner of McLaren Vale 🐰🌿

If you love making people feel warm and at home, know your way around great customer service or simply believe great w**e tastes better when shared, we’d love for you to apply.

We’re currently looking for:
🍝 Fiore Restaurant Staff
🍷 Casual Food & Beverage
🥂 W**e Tasting Hosts

For more information or to apply head to our careers page: https://downtherabbitholew**es.com.au/pages/careers

30/09/2026

More time for w**e 🥂 join us this long weekend.

We’re here at the Cellar Door every day, and Monday’s public holiday is no exception.

You can save your seat in the Garden Marquee or for a tasting ahead of time, walk-ins welcome too for seating out on the deck 🌸 our kitchen is open from 12-3:30pm if you fancy trying a grazing board, some pizza or our famous potatoes from our casual dining menu.

Fiore bookings for ‘Mangiamo’ (our set menu lunch) or Nonna’s Table (Friday evening dinner) are filling up…save your seat online for these, too.

Plan your visit here: https://downtherabbitholew**es.com.au/pages/reservations

And if you can’t be here with us in person, why not get your next delivery of w**es on the way to your place - we ship wherever you are in Australia 💌

24/09/2026

Welcoming our 2024 Mataro ✨

Big, bright blueberry is accompanied by soft herbal notes and just enough tannin to build structure. With each sip, you’ll experience beautiful depth of flavour, and a long, smooth, savoury finish 🫐🍷

The growing season began with dry spells and cool nights contrasted by warm days. Spring brought strong winds during flowering, significant summer rains arrived in December and January, leading to a notably dry vintage…then a heatwave in March.

For us, this w**e represents that ‘life’s for living’ - it’s about celebrating the good stuff. Mataro (also known as Mouvedrè) is a style of w**e that we have always loved, it’s elegant, rich and grounding.

And how beautiful is this label 💕 A project Elise teamed up with our good friend on, created with watercolours.

Now pouring in the Cellar Door...or get it delivered to your door australia-wide:

Life's for Living This rich yet delicate Mataro offers a beautifully balanced expression of the variety, with bright blueberry notes, a touch of spice, and just enough tannin to lend refined structure. Each sip reveals impressive depth and a long, smooth, savoury finish. For us, this w**e embodies t...

18/09/2026

Welcoming our 2026 ‘Relish The Moment’ Fiano ✨

Our newest Fiano is here. Shaped by a long, slow-ripening vintage and three thoughtful fermentations, our single-vineyard McLaren Vale Fiano is bright, expressive and beautifully layered. Dried hay and delicate white florals meet fresh citrus, passionfruit and hazelnut. Smooth, savoury and lively on the palate, it carries through to a long, crisp finish 🤌🏽

A southern Italian variety finding new life in our wonderful region - now beautifully expressed in your glass at our place or yours. And as always, a love note printed on the back of each bottle…this one, a reminder to trust the timing 💌

Try it for yourself: https://downtherabbitholew**es.com.au/collections/w**es

16/09/2026

There’s a new energy in our kitchen. Meet Chris Bone, our new Head Chef 🤍

Finding the right person to lead the next chapter of food in Fiore, and at Down The Rabbit Hole, was something we weren’t prepared to compromise on. Big shoes needed to be filled, as our beloved leader Nick Tadija has moved on to create and run his longtime dream: a cooking school, 'Daje One'.

So, we wanted an exceptional, well loved chef, of course, but more than that, someone with a deep respect for beautiful local produce, a love of Italian food, incredible skill, and an understanding that great food is ultimately about how you make people feel.

During Chris’ interview, we asked him one question:

“What do you want our guests to feel when they experience your food?”

His answer was simple.
“Love.”
And we knew.

We are so incredibly excited to have Chris leading our kitchen, and even more excited for you to experience what he’s going to create (ahem...just quietly...his food is INCREDIBLE).

Welcome Down The Rabbit Hole, Chris. This next chapter of Fiore is going to be very special 🍷🍝

07/09/2026

What we mean when we say we need 'me time'.

A rose', bubble bath & a good book 🍷🫧

Get yours > https://downtherabbitholew**es.com.au/collections/w**es