A one hour tour of the organic, bio-dynamic Penobscot Farm. The tour includes history of the Farm, and most importantly how organics, bio-dynamics and permaculture principles leads to enhanced taste and enriched nutrition. Visitors will see, hear, feel, smell and taste their way around the farm as well as understand how concentration of vibrational energy, improved soil health and effective water retention all leads to better fresh produce. We will then head to the Watervale Hotel for a six course degustation dinner, with option for wine matching and tutored tasting that covers Clare Valley terroir, climate, geology and geography. Head Chef Nicola Palmer and her team of international Chefs will demonstrate how they enrich and enhance the fresh, natural flavours Mother Nature has gifted us. The dishes will include fresh produce picked that day such as our Penobscot Farm Salad, as well as other farm produce preserved earlier as relishes, sauces, pickles, ice-creams or sorbets. Sommelier Warrick Duthy can select Clare Valley wines matched to each course, or diners can simply select their own beverage accompaniments.