The Wild Side of Adelaide Hills: Mt Bera with Greg Honer

Try 6 organic Adelaide Hills wines, from a vineyard rebuilt after fire, with Mt Bera founder Greg Honer at FAB Surry Hills. One night only! Join us for an intimate in-store tasting at FAB Surry Hills, featuring the organically crafted, site-driven wines of Mt Bera Vineyards from the Adelaide Hills, hosted by Co-founder and Owner Greg Horner. This is a rare opportunity to hear the story behind Mt Bera directly from Greg while tasting six wines from across the estate’s range, which spans classic expressions and lesser-known grape varieties. Set in a relaxed, standing tasting format, this session is informal, engaging and made for curious drinkers who want to discover the wilder side of the Adelaide Hills. What to expect • Hosted by Mt Bera Co-founder and Owner Greg Horner • Tasting of six Mt Bera wines • Ticket price back on any 3 bottles • Light cheese pairing • Small-group, interactive format • Insight into organic and biodynamic vineyard practices • Discover distinctive grape varieties and thoughtful, minimal-intervention winemaking • The story of a family estate rebuilt after the Sampson Flat Bushfire This is your chance to discover a distinctive Adelaide Hills estate with the person behind it — and find the bottles you will want to take home. Tickets are limited to 14 guests. Book early to secure your spot. About Greg Horner Greg and Katrina Horner have been the founders and owners of Mt Bera Vineyards since 2008. Their 157-hectare family estate near Gumeracha in the northern Adelaide Hills is centred on certified organic and biodynamic farming, allowing its varied soils, elevations and vineyard sites to shine through the wines. What began as a temporary move from Sydney became a lifelong commitment to the land. Over the years, the family has planted distinctive grape varieties from around the world, choosing those best suited to the estate’s diverse growing conditions. Following the Sampson Flat Bushfire in 2015, Greg and his family rebuilt the estate and returned it to full production. Today, the wines are crafted entirely on the estate, using hand-harvested fruit and a range of vessels, from French oak and Australian oak foudres to concrete fermenters and ceramic amphorae. Each is chosen to suit the wine, creating small-batch expressions with personality and a clear sense of place.