Events

The Spanish night is back!

Get a group together and join us on Saturday March 13th for a traditional Spanish four course dinner accompanied by the music of our live Latin American guitarist.

Antoine has devised a menu that is sure to impress. On arrival there will be a complimentary glass of sangria and the meal will start with a tantalising selection of tapas. This will be followed by a hearty paella, cooked the traditional way with chicken, choritzo and seafood. A palate cleanser of Spanish cheese and salad will lead into a classic Spanish dessert.

The all inclusisve cost is $65 / head and drinks are at cellar door prices. Bookings are essential.

Other Dates and Events

Good Friday (Easter) April 2nd - Closed
Easter Saturday and Sunday, April 3rd and 4th - Open
Thai Evening - Saturday dinner May 15th
Bastille Day Celebration - Saturday evening July 17th

Newly Released 2006 Cabnernet Sauvignon and Reserve Cabernet Franc

It is with great pleasure that we are finally able to release the much anticipated 2006 Reserve Cabernet Franc and the 2006 Cabernet Sauvignon. These two wines are the last to be released from the exceptional 2006 vintage.

During fermentation and the barrel maturation period it became clear that there was a parcel of Cabernet Franc that was superior and showing great affinity with its oak. I kept this separate and when it was time to put the blends together decided that these two barriques should be bottled separately and given a Reserve label.  That is the good news.  The bad news is that there is a limit of six bottles for purchase.

I have mentioned in previous newsletters that Cabernet Sauvignon from our site is defying the common belief that the Upper Yarra is no place to grow it.  We do have to work hard in the vineyard to ensure the fruit has no “green” edge but we think the results are worth it.  This is a rich wine with big berry fruits to the fore and a long finish. Two years in oak has given it structure and its savoury edge. 

It certainly reminded me of my reasons for delaying the release date of the two remaining 2006 reds.  My belief was that these wines needed time in the bottle to show their best and that if we were to have a Reserve wine then anything less would be doing the wine and our customers a disservice.

I think our experience with the 2006 Cabernets has proven to be very instructive in this regard. When released it was still an awkward adolescent and I had the feeling most people didn’t really understood what I was trying to achieve with the blend. Twelve months on and the wine has really come together beautifully and being awarded a top Silver at the above mentioned show proves how beneficial time in the bottle can be.

Cheers!

Now serving our Summer Menu
Summer has arrived and so has our Summer menu. Entree's include freshly shucked Oysters and confit of duck & chorizo with warm salad of spinach, betroot and garlic croutons. Other Entree choices are Guyere Tart on a bed of baby spinach, Citrus cured salmon or Porcini mushroom omoniere (filo parcels). Main courses include Scallops, calamari, fish and prawns cooked in red curry and served Thai Style with bean shoots, rice noodles and seaweed. Veal chops a la creme with pomme dauphines and apple. Crumbed chicken breast stuffed with marscarpone cheese and basil, served on a bed of Mediterranean vegetable with tomatoe coulis. And of course the fish of the day and Porterhouse steak which make a regular appearance on our menu's are there again. A vegetarian option is freshly cooked pancake served with blue cheese and green vegetables.
The tempting desserts change each week but will include some of the lovely summer fruits as they come into season.