Celebrating the Savoury

Last month Clonakilla was privileged to be involved with a Melbourne Food and Wine Festival event. Under the banner of ‘Celebrating the Savoury’, Clonakilla, along with Dalwhinnie winery, was asked to provide some of our top vintages to be paired with food prepared by the legendary Jacques Reymond at his restaurant in Prahran. Our own Tim Kirk and David Jones from Dalwhinnie provided the commentary for each of their wines served throughout the evening.

After a splash of champagne we moved into the first course of the evening: deep sea hapuka and ocean trout en croute, a lemon caviar and chive sauce. This was served with a 2011 Dalwhinnie Moonambel Chardonnay and the 2011 Clonakilla Viognier. Both wines delicate and structured enough to enhance the subtle flavours of the seafood.

Below, a selection of photos from the evening by David Reist.



Next we started on the first of four courses of meat. Braised lamb of seven hours, olives, little herb goats ravioles, beetroot and tamarind combined nicely with the 2009 Dalwhinnie Moonambel Shiraz and the 2009 Clonakilla Shiraz Viognier. Both wines exhibiting the stunning character that resulted from one of the great vintages. The 2009 Shiraz Viognier continues to show its breathtaking qualities. At our 20th anniversary dinner at Circa last year Andrew Caillard rated the 2009 SV at 100 points.

On to the ‘Salad Lyonnaise” shiraz poached egg, mushrooms, Western Plains pork like a petit sale aux lentilles, verjus vinaigrette supported by the 2005 Dalwhinnie Eagle Series Shiraz and the 2005 Clonakilla Shiraz Viognier. At eight years old the 2005 SV is drinking beautifully – if you have any, get stuck into it.

Now we’re getting going. Two cuts of beef: hanger steak a la plancha, shallot and shiraz vinegar; Paleron, garlic potato and mustard onions. Drinking: 2000 Dalwhinnie Eagle Series Shiraz and the 2004 Clonakilla Shiraz Viognier. Nice to see some lovely aged Shiraz in the 2000 Dalwhinnie. The ’04 SV is in that perfect window of drinking opportunity.

Easing off now. Magret of pekin duck ‘confit’, witlof, walnuts, blueberries gastrique and apple. A shift in the grape varieties: 2004 Dalwhinnie Moonambel Cabernet and the 2005 Clonakilla Ballinderry Cabernet Merlot. A bit of a surprise with the match here but it worked well – the cabernets elegant enough to provide a fine balance with the more delicate duck.

Belt loosened. The course we really showed up for: Stone fruit in spiced wine, almond, juniper, honey and green. Drinking the stunning 2011 Auslese Riesling with this desert was the highlight of the evening.

Coffee and petit fours and home with a smile.