Dinner anyone?

The new Shiraz Viognier and Riesling are out now, so let’s try them over dinner.
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For this year’s theme we have taken our lead from the fact that your correspondent has been named a finalist for the Gourmet Traveller Wine magazine Winemaker of the Year awards (to be announced in Sydney next Tuesday night!).

We will drink the Clonakilla 2013 Riesling and the 2012 and 2006 Shiraz Viognier, along with top wines from the other Winemaker of the Year finalists over five courses at some great restaurants.

The dinners sell out quickly, so if you would like to come along, book now!

Launceston – Stillwater, Wednesday October 9. $175/head. Bookings: 03 6331 4153
Canberra – Aubergine, Wednesday October 16. $165/head. 02 6260 8666
Adelaide – Bistro Dom, Tuesday October 22. $165/head. 08 8231 7000
Brisbane – The Euro, Wednesday October 30. $170/head. 07 3229 3686
Sydney – The Bridge Room, Monday November 4. $170/head. 02 9247 7000
Melbourne – Brooks, Wednesday November 6. $170/head. 03 9001 8755
Perth – No. 4 Blake Street, Wednesday November 13. $150/head. 08 9444 6678

For anyone able to make it to Sydney next week, join me at Icebergs Dining Room and Bar for the fifth in their series of tenth anniversary dinners on Wednesday September 25.

Four courses matched with Clonakilla 2013 Riesling, 2012 and 2008 Viognier, 2007 Hilltops Shiraz and 2012 and 2006 Shiraz Viognier. $170/head. Book on 02 9365 9000.

Small batch limited release

We are pleased to present to you our new collection of small batch limited release wines.

2012 Chardonnay
We took fruit from Steve Morrison’s high altitude ‘Revee Estate’ vineyard in Tumbarumba and tiny parcels of fruit (one barrel each) from Clonakilla and one other Murrumbateman vineyard. Whole bunch pressing, warm fermentation, lees stirring and 11 months aging in French oak were used to produce this vintage. “…intense, grapefruit-like varietal flavour and taut, acidic backbone…beautiful wine” – (Chris Shanahan – Canberra Times – 4 1/2 stars)

2012 Viognier
The Viognier is at its expressive best this year, low yields having worked to concentrate the flavours. Nectarine, apricot and ginger notes along with some complex barrel ferment characters on the nose. A balanced palate which achieves richness without heaviness.

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Wine and salume – a Bryan Martin special

Let’s talk about Kevin. A year ago, Bryan Martin, our resident winemaker, purchased two Berkshire piglets, Kev and Julia, with a plan.

Grow them on the autumn crops of windfallen apples from John Kirk’s beloved golden delicious crop, acorns from the first tree that he planted that gave the property its first name, Ballinderry, the place of oaks, and of course grape marc from our beautiful Shiraz, Riesling and Viognier grapes.

Unbeknownst to them the first to reach the target weight of 80kg was up for a change to their destiny.

Kevin, poor greedy, belligerent Kevin, got there first and is now hanging in our bottled wine cellar, the bunker, with its perfect climate of 15-16C and humidity of 60%.

Four different cuts of salume now represent the pig previously known as Kev: prosciutto, pancetta, coppa and guanciale.

And here he waits, as we do with many plans as the drying process continues.

Text: Bryan Martin
Photo: David Reist

Matthew Jukes reviews Clonakilla wines

Matthew Jukes, UK wine writer, was recently in Canberra to help promote the inaugural Touch Football Vinnie-Yard – a charity event for the St Vincent de Paul Society.

Matthew writes: “I am thrilled to be launching my wine and touch footy event in Canberra and cannot wait to learn more about the wines from this fantastic and unique part of Australia as well as uniting the wine community and wine lovers in order to raise much needed funds for the plight of the homeless.”

As part of this campaign there was a dinner held at Old Parliament House where numerous regional wines were paired with food prepared by Janet Jeffs at Ginger Catering. It was here Matthew was able to sample a wide range of Canberra District wines. He was impressed. Here are Matthew’s tasting notes on four of our wines.

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