CELLAR CURATION
A cellar that reads like a life, not a list.
Built slowly, in conversation - not bought in an afternoon.
We sit with you, come to know your palate, then fill the space bottle by bottle, direct from the people who made it. What's left isn't a wine list, it's a room that understands you, and keeps proving it for years.
There's no house list we are quietly clearing, and no algorithm guessing at what you'll love, just five unhurried steps, led by one sommelier, with you present for every decision that matters.
Buy · Try · Experience · Learn
Step 1. Consultation with Ian
It begins with a conversation not a catalogue
Ninety minutes with Ian - in the Albarium Room, or standing in the space itself. What you reach for on a Tuesday night. What you'd love to be opening in ten years' time. How often the table fills, and who you fill it for.
- No fee, no obligation to begin
- Space, racking and climate assessed honestly
- A written brief, yours to approve before a single cork is pulled
Step 2. Selections built for you.
Built around what you love, not what's left over.
Ian returns with a shortlist shaped entirely by that first conversation, benchmarks, a few quiet growers, one or two deliberate left turns. You'll understand where each one sits in your drinking curve. Nothing here is beyond question.
- Balanced across drink-now, five-year and long-haul
- Old world and new, benchmark and small-grower
- Flagship bottles opened for you to taste; the rest curated to the palate you've described
Step 3. Sourcing
The best bottles rarely just show up.
The last six bottles of a back-vintage sitting in an importer's Adelaide warehouse. An allocation closing in days. A grower who only sells to people they trust. This is the part of the craft that happens far from view - relationships built over years, called in on your behalf.
- Direct producer and importer relationships, built over years
- Provenance verified on every mature bottle
- One schedule, staged at your pace, and one transparent invoice
Step 4. Stocking your cellar
We rack it, label it, and leave it legible.
Our team arrives and fills the space by hand, we do it methodically, because a cellar that makes sense today should still make sense in six months.
- Delivered, unpacked and racked in a single visit
- Drinking windows noted bottle by bottle
- Every scrap of packaging leaves with us
Step 5. The finished cellar
Handover: a room, and a register to go with it.
We walk it with you one last time. You leave with a register, printed and digital, every wine, its story, what it wants from a decanter, and when it will be at its best. Then comes the good part: drinking it.
- Full cellar register, printed and digital
- Tasting notes and service guidance
- A handover tasting, for you and whoever you'd like there
Meet Ian
Ian Trinkle
Co-founder of Wineism, sommelier, and an accredited WSET and Bacchus Academy educator, Ian has spent nearly two decades across some of Australia's most respected dining rooms and wine programs - and still teaches from the room next door every Monday.
"Wine should feel like a conversation, not a test."
Two-time Sommelier of the Year, and winner of the 2018 Judy Hirst Award for Best List
ONGOING MANAGEMENT - optional
And then we keep it alive.
Top-ups
Quarterly, or as you drink through it. We replace what's gone, and quietly upgrade what could be better.
Drinking windows
A note when something is entering its best years, and a nudge before the window closes.
Allocations
First call on the small parcels - the growers whose vintages disappear before they're ever listed.
At the table
Tell us the occasion. We'll bring the chef, build the menu around your cellar, and handle the rest.