Lush, rich and complex with custard apple, butter, grilled nuts, nectarine, herbs and more, all carousing in this lively, intense an engaging beauty. Just one barrel made. We got 72 bottles. If you are reading this, it is still available, but not for long!
Vineyards mostly in the Mount View sub-region of the Hunter Valley, and all at 130-180m above sea level, so a little cooler than is typical. The extreme heat of the Hunter is avoided and wines of elegance and fruit clarity can be produced. Additional high quality vineyards in Hilltops, Orange and Wrattonbully.
Low yields, generally between 1 and 2.5 tonnes per acre. A series of exceptional single vineyard sites, including Dairy Hill, Briar Hill and Red Hill. Vines at up to 45 years of age.
Quality winemakers: Gwyn Olsen (now winemaker for Henschke was senior winemaker until 2022) and Andrew Duff, a former Len Evans Scholar, is the current winemaker.
Region
Hunter Valley, NSW
Most notable for being the first major wine region in Australia, the Hunter Valley had vin ...
Most notable for being the first major wine region in Australia, the Hunter Valley had vines planted as early as 1789. The authorities at the time encouraged wine production, thinking that folks overindulging wine was preferable to filling up on strong spirits. Responsible Drinking back in the 1700s! Read Full Article
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Variety
Chardonnay
Chardonnay sits on the fence of many a wine enthusiast. Versatile, kind in nature and oh s ...
Chardonnay sits on the fence of many a wine enthusiast. Versatile, kind in nature and oh so compliant, however for most it's still dressed in attire that's so distinctly... 90s. Shoulder pads, overalls and bike shorts saw this particular version of white wine with such a wooded vengeance, we were practically asking the chefs to take the butter out of the meals to make way for it. Thankfully however, times are a changin'. Underneath all that 90s getup reveals elegance and sophistication and Australia is doing its bit to make Chardy interesting again. Read Full Article
As the weather gets warmer, I find the appeal of fresh and crunchy vegetables with citrus flavours gets just that little bit higher. This dish is really easy, quite cheap to prepare if you shop at an asian grocer and you can adapt as you wish.
The explosive lime-iness of this dish would make you reach for a nice cold Corona to wash it down, but an equally great companion is the wine equivalent of a crisp, clean lager. The Tim Adams Pinot Gris fits that bill perfectly with its balance of zesty lemon, crisp apple and pear and fresh mineral flavours but any other good PG will do the job.
Summer feasting calls for fresh, tangy and light dishes and a ceviche is a fantastic way to kick off a Mexican feast and get your tastebuds tingling.
Ceviche is a seafood dish of raw fish cured in lime juice. This recipe comes from a Mexican friend living in Denmark – her family hold onto their culinary heritage as much as possible but they often have to improvise when they can’t find some of their favourite, more ‘exotic’ ingredients at the supermarket. That’s the great thing about a ceviche – you can make it to suit your own tastes, heat tolerances and what’s available or affordable in your neck of the woods.
Serve the ceviche in a big bowl for
From the Chef's notes: "I named this recipe Natalie after my daughter who at that time was wearing a very colourful dress with black and white and yellow and red and green. She looked like a ray of light. Too bad no food is blue to match her eyes."
Ingredients
For the Marrons:
6 baby marrons (80grams each)
2 liters of water
a hand full of fennel leaves
2 slices of lemon
34 grams of salt
1kg of ice
For the Tomatoes;
4 medium tomatoes
6 basil leaves
2 sprigs of parsley
½ clove of garlic
3 tablespoons of fresh olive oil
Salt & pepper
For the Sauce:
100ml of a light fish stock
1/10th gram of saffron
20ml of cream
10g of fresh butter
For the Garnish:
4 firm white mushrooms,
40g of fresh black Manjimup truffles
60g of whipped cream
1 small shallot
4 crisp sugar peas
Salt and pepper
Method
For the Marrons:
Boil the water with the salt, the fennel and the lemon for 5mn with a lid on to infuse, add the Marrons, and cook for 5mn. Scoop them out of the water and plunge them in a bowl of ice cold water.
Chardonnay sits on the fence of many a wine enthusiast. Versatile, kind in nature and oh so compliant, however for most it's still dressed in attire that's so distinctly... 90s. Shoulder pads, overalls and bike shorts saw this particular version of white wine with such a wooded vengeance, we were practically asking the chefs to take the butter out of the meals to make way for it. Thankfully however, times are a changin'. Underneath all that 90s getup reveals elegance and sophistication and Australia is doing its bit to make Chardy interesting again.
The explosive lime-iness of this dish would make you reach for a nice cold Corona to wash it down, but an equally great companion is the wine equivalent of a crisp, clean lager. The Tim Adams Pinot Gris fits that bill perfectly with its balance of zesty lemon, crisp apple and pear and fresh mineral flavours but any other good PG will do the job.
Summer feasting calls for fresh, tangy and light dishes and a ceviche is a fantastic way to kick off a Mexican feast and get your tastebuds tingling.
Ceviche is a seafood dish of raw fish cured in lime juice. This recipe comes from a Mexican friend living in Denmark – her family hold onto their culinary heritage as much as possible but they often have to improvise when they can’t find some of their favourite, more ‘exotic’ ingredients at the supermarket. That’s the great thing about a ceviche – you can make it to suit your own tastes, heat tolerances and what’s available or affordable in your neck of the woods.
Serve the ceviche in a big bowl for
Most notable for being the first major wine region in Australia, the Hunter Valley had vines planted as early as 1789. The authorities at the time encouraged wine production, thinking that folks overindulging wine was preferable to filling up on strong spirits. Responsible Drinking back in the 1700s!
