A-N-A-T-O-M-I-Z-E: d’Arenberg Cube

By Raul Dias

The mid-1980s was perhaps the time when the popularity of the Rubik’s Cube had reached its zenith, when the 3-D combination puzzle—created by Hungarian sculptor and professor of architecture Ernő Rubik—was the hottest thing invented since sliced bread! But like all trends, this one too proved to be ephemeral and was soon forgotten. Well…almost.
Reflective of the cyclical nature of fads and trends, the past three to four years have seen a revival of the Rubik’s Cube in all its puzzling, colour-blocking glory! And one of the newest, most interesting renditions of the Rubik’s Cube has got to be the bizarre, yet beautiful d’Arenberg Cube.
Nestled among the verdant, vineyard-infested hills of McLaren Vale in South Australia, this startling structure is part of the d’Arenberg Wines estate that has been in the wine-making business since 1912. Inspired by the Rubik’s Cube and by the graceful folds of Japanese origami, the five-storied cubist, glass structure is a multi-purpose one. Inspired by the complexities and puzzles of winemaking, Chester Osborn, the fourth generation of the d’Arenberg family, imagined the idea of a cube-shaped building that came to fruition in December 2017.
Seeming as though they independently rotate on a single, common axis, each of the five levels have been carefully designed to entice and excite the senses. So, while the top level houses the d’Arenberg cellar door and private tasting areas, offering guests the opportunity to blend and bottle their own wine, the other levels offer varied treats. Level one houses an informative wine museum, along with a ‘wine fog room’ where alcoholic vapours flavoured with wine and other botanicals are released for an unusual ‘sniffing’ experience.
Offering perhaps the most sophisticated wine-paired lunch in all of South Australia, the restaurant on level four at The Cube is truly the piece de resistance. Conceptualised by husband and wife team—Brendan Wessels and Lindsay Durr who’ve worked in Michelin starred kitchens, The Sisypheanic Euphoria is a 3-hour, 10-course degustation meal. Here, guests are treated to a selection of some of the 60 wines produced by d’Arenberg Wines. These are each paired along with dishes like the coal-esque black pudding savoury doughnut and the namaleka dessert with a delicate hexagonal-patterned grille made from ‘printed’ sugar. The latter having been processed on Australia’s first fully functional 3-D food printer that’s housed in The Cube’s kitchen.

(This column first appeared in the 15th April 2018 issue of The Hindu newspaper's Sunday Magazine section on page 8 
http://www.thehindu.com/todays-paper/tp-features/tp-sundaymagazine/darenberg-cube/article23545639.ece?utm_source=tp-sundaymagazine&utm_medium=sticky_footer)