breathe issue 32 autumn 2012
Nick Paterson
a top dog
The Don Hunter Valley Wine & Food Month
Meet The Locals
Wine Reviews
What’s On
The month of
June 2012 Throughout the Hunter Valley wine region
Immerse yourself in the Hunter Valley lifestyle with a month long series of intimate events celebrating our glorious wine & food culture.
huntervalleyuncorked.com.au
E: mcguigancellars@mcguiganwines.com.au www.mcguiganwines.com.au
BREATHE president’s note Publisher
contents
issue 32 autumn 2012
Hunter Valley Wine Industry Association
EDITOR
Melinda Kelly p 02 4991 4533 e melinda@winehuntervalley.org.au
graphic design Sally Sneddon Graphic Design p 02 4934 4781 e sally@ssgd.com.au www.ssgd.com.au
Photography
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Chris Elfes Photography p 0413 805 222 e elfesphoto@bigpond.com.au www.chriselfesphotography.com.au
SUB-EDITOR
Lauren Kennedy e wordhappy@gmail.com
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ADVERTISING ENQUIRIES Melinda Kelly p 02 4991 4533
14 Every Issue
5 7 26 29 46 50
President’s Note News Meet the Locals Extra, Extra What’s On Out & About
e melinda@winehuntervalley.org.au EDITORIAL Writers
Patrick Haddock, Melinda Kelly, Liz Kooij, Virginia Mitchell, Grant Radford, Liz Riley.
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Wine
10 14 16 20 25 30
Printing Finsbury Green p 02 9662 2600 Publisher DETAILS Hunter Valley Wine Industry Association
p 02 4991 4533 e melinda@winehuntervalley.org.au ABN 15 728 023 119 All correspondence to: PO BOX 352, Cessnock. 2325
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© COPYRIGHT This publication may not, in whole or part be reproduced, translated, copied, photocopied to any form without the express written permission of the publisher. While every care is taken in compiling the contents of this publication, the publisher assumes no responsibility for the effects arising there from. The information and figures contained in this publication have been provided to the publishers by the advertisers and their sources. No warranty is given by Breathe Hunter Style Magazine as to the accuracy of these figures and information as they are subject to change without notice. The responsibility or copyright on all supplied material rests with the supplier.
W
elcome to the new-look Hunter Valley Breathe! We hope you enjoy the fresh new style and we look forward to hearing your feedback. Our Hunter Valley Breathe team fills the pages each issue with great stories about our wine, our food, our lifestyle and the locals who make the Hunter Valley such a wonderful place to live in and visit. We love our Hunter Valley lifestyle and we love to share it with you.
With rain, rain and a little more rain, Vintage 2012 was difficult, to say the least. However, with some good fruit quality and great winemaking skills, there’s no doubt that some excellent wines will come out from 2012. On page 14, Liz Riley, 2011 Hunter Valley Viticulturist of the Year, takes a look at Vintage 2012. The Hunter Valley has a great sense of history and community spirit. Turn to page 12 for the launch of our 2011 Legends Hunter Valley Shiraz, and then to page 16 as Patrick Haddock talks with 2011 Hunter Valley Legends recipient, Don McWilliam. On page 37, Melinda Kelly finds out some of the secret recipes to success from some of the Hunter Valley’s leading husband and wife restaurant teams, in Culinary Couples. And, of course, there are the all regular features, like Meet the Locals, Art, Wine Reviews, What’s On, and much more. We also invite you, your friends and family to join us in the celebration of our wonderful wine and food culture, with the Hunter Valley Wine & Food Month in June 2012. Turn to page 34 to be tempted by Chris Elfes’ delicious food and wine images, all shot here in Hunter Valley restaurants and wineries. There’s so much to experience in the Hunter Valley, so come and join us! We look forward to seeing you very soon. Andrew Margan, President Hunter Valley Wine Industry Association
Hunter Valley Legends Wine Release Vintage 2012 The Don - Don McWilliam Wine Profile: Nick “Dog” Paterson Going Green Wine Reviews
Food
COVER PHOTOGRAPH of Nick Paterson, MISTLETOE WINES BY CHRIS ELFES. STORY ON PAGE 20.
Photographs by Chris Elfes appearing in BREATHE may be purchased by contacting Chris Elfes, Photography on Hermitage. elfesphoto@bigpond.com.au
34 Hunter Valley Wine & Food Month 37 Culinary Couples
Lifestyle
42 Art: Behind Closed Doors
Wine Tasting L’s
Start your day with a beginners course to provide you with all the basic skills to maximize the enjoyment and educational experience of tasting wine. The session will include information on how to make and assess wines. The perfect way to commence your tasting journey around the Hunter Valley. 10.30am everyday • Cost $10 • Bookings essential 4998 7402 Corner Broke & McDonalds Roads, Pokolbin • 02 4998 7402 • hunter@mcguiganwines.com.au
at Cypress Lakes Resor t
In the Kitchen
Diary Dates
Ridge View Restaurant owners, Tracey and Darren Scott, have welcomed new Head Chef, Donna Hollis, to the extended Ridge View family. Donna has worked in the Hunter Valley and Sydney as a chef for almost 15 years and says she is looking forward to a new adventure with the Cypriot Meze style cooking featured at Ridge View Restaurant.
Upper Hunter Wine & Food Affair Saturday 5 May 2012
The Verandah Restaurant has celebrated its fifth birthday with a huge Spanish-themed birthday party, at which almost 120 litres of sangria were consumed. “A big thank you to all of our patrons who have supported us over the past five years,” owner Matt Dillow said. “We look forward to serving more delicious tapas for many years to come.”
Photograph by Chris Elfes
Meanwhile, 1843 Harvest Café has opened its doors at Lindeman’s on McDonalds Road, Pokolbin. Venue Manager, Damien Harrison, says the café specialises in shared meals, with its woodfired pizza oven used to cook many of the dishes.
Corporate and group activities with a difference Brokenwood is pleased to offer several activities that can be as light hearted or serious as you please. Whatever the approach they are always a fun and educational way of learning a little more about the things you like. All sessions include a wine tasting / matching conducted by an experienced Brokenwood wine educator. Select from the activities below or contact us to create your own fun session.
NEWs
cheese making & tasting
wine blending
McDonalds Rd Pokolbin NSW 2320 P 02 4998 7559 F 02 4998 7893 E sales@brokenwood.com.au W www.brokenwood.com.au www.facebook.com/BrokenwoodWines
www.twitter.com/Brokenwood
Saturday 19 & Sunday 20 May 2012 www.lovedalelonglunch.com.au
Hunter Valley Legends & Wine Industry Awards Thursday 31 May 2012
Hunter Valley Wine & Food Month June 2012 www.huntervalleyuncorked.com.au
Simply Shiraz Saturday 7 & Sunday 8 July 2012 www.oakvalewines.com.au
Hunter Valley Uncorked Balmoral Sunday 4 November 2012
Future Leaders Chris Tyrrell of Tyrrell’s Vineyards pictured and James Agnew of Audrey Wilkinson Vineyard and Pooles Rock Wines have been selected for inclusion in the Future Leaders - Succession for the Australian Wine Sector Program for 2012.
More than 50 applications were received for the program, which will be delivered by the Australian Rural Leadership Foundation.
olives & olive oil appreciation
Lovedale Long Lunch
Keep up-to-date on what’s been happening in the Hunter Valley
Now in its fifth year, the Future Leaders is a joint initiative of Wine Federation Australia, Wine Grape Growers Australia, Wine Australia and The Grape and Wine Research and Development Corporation.
pasta making
www.upperhunterwineandfoodaffair.com.au
“The quality and diversity of the applicants remain very high, and have been a key part of the program’s success,” said Stephen Strachan, Chief Executive of Winemakers’ Federation of Australia. “These are young or mid-career leaders who we are hoping will get involved with important issues for the wine sector at national, state and regional levels.”
Ask For It The New South Wales Wine Industry has launched a new marketing campaign, ‘NSW Wine Ask For It’, to highlight the quality and diversity of New South Wales wines, and to encourage New South Wales residents to choose wines made in New South Wales when dining out or buying wines at bottle shops and retailers. Next time you are out for dinner or buying wine to enjoy at home or with friends, and no New South Wales wines appear on the list or shelves, ‘Ask For It’, and make your desire to drink local wines and support local wineries known.
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NEWS New Appointments The Hunter Valley Wine Industry Association (HVWIA) welcomes its new Marketing Manager, Dale Nouwens. “Dale will assist the HVWIA Committee in identifying new and existing commercial opportunities to enhance the profile of the Hunter Valley Wine Industry,” said HVWIA President, Andrew Margan. “The HVWIA is delighted with this appointment and, along with its members, welcomes Dale to this new challenge.” While she was based in the Netherlands, Dale worked for Constellation Europe before joining Wine Australia as the Marketing Executive, Benelux region. In this role, she was responsible for launching programs such as the Wine Australia Ambassador Shop Program and the Wine Australia Academy, before moving into the role of Retail Executive for Continental Europe. Here, she continued to develop initiatives with key retailers, including AHold (Netherlands), Metro (Germany) and HJ Hansen (Denmark). More recently, she worked for the Faculty of Law at the University of Sydney. Involved in event management within the Professional Learning and Community Engagement unit, the team runs approximately 150 events a year, including conferences, legal professional development lectures, public seminars, fundraising and promotional events. Hunter Valley Viticulturist, Liz Riley, has been appointed to The Australian Wine Research Institute (AWRI) Board as its new Specialist Qualifications Director. Liz, who was named Viticulturist of the Year at the 2011 Hunter Valley Wine Industry Awards, brings over 20 years of wine industry experience, knowledge and expertise to the AWRI Board. Tulloch Wines has appointed Steve George in the newly-created position of Business Development Manager. “It’s such a great opportunity to be part of a company that is a true pioneer of the Australian wine industry. My background is working with some of the great Australian family wine companies, and this role allows me to continue this passion and to ensure Tulloch’s great wines always have a place in a tough environment,” Steve said. 8
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NEWS Meanwhile, Dean GoRddard, Hunter Valley Wine Country Executive Manager, has been elected as a director of the Tourism Industry Council of New South Wales. “Dean’s position on this council will give Hunter Valley Wine Country the ability to communicate both regional tourism opportunities and challenges at a high level. It also provides Hunter Valley Wine Country with a direct link to senior government and industry policy-making,” said Rebecca Poynter, Hunter Valley Wine Country President.
HUNTER VALLEY SEMILLONS SHINE Hunter Valley Semillons continue to shine, collecting another round of trophies at recent national wine shows and competitions. Tyrrell’s Wines and Audrey Wilkinson Vineyard have both been awarded trophies at the 2011 National Wine Show in Canberra. Tyrrell’s Vineyards’ 2005 HVD Semillon took out The Semillon Trophy, while Audrey Wilkinson Vineyard’s 2011 Winemaker’s Selection Semillon won the trophy for Best Semillon Premium Class. Meanwhile, at the recent Sydney Royal Wine Show, Hunter Valley Semillons took out three major trophies. McLeish Estate’s 2007 Semillon won the inaugural David Clarke Memorial Perpetual Trophy for Best Varietal Wine Semillon; Audrey Wilkinson Vineyard 2006 Museum Reserve Semillon was awarded The John Swann Perpetual Trophy for Best Aged White Wine; and Tyrrell’s 2006 Vat 1 Semillon picked up the James Busby Annual Prize for Best Wine or Brandy by a NSW Exhibitor in Any Class. Commenting on Tyrrell’s trophy win, Bruce Tyrrell said, “I have always loved the 2006 Semillons, as they have plenty of flavour and an almost sweetness of fruit on the palate. These latest results just go to show what a great vintage it was for us in the Hunter Valley in 2006.” Hunter Valley companies also brought home a haul of gold, silver and bronze medals. PICTURED ABOVE TOP TO BOTTOM 1. Jane Clarke and Bob McLeish 2. Iain Riggs and Brian Agnew 3. Jane Tyrrell and Richard Sheldrake
Keeping up with the Hunter Valley
We’d love you to join us. Our winemakers and local wine families will be tweeting and updating on a regular basis. Twitter.com/_hunterwine Facebook.com/pages/Hunter-ValleyWine-Industry-Assocation
WHAT’S NEW Wynwood Estate has purchased The Golden Grape vineyard, and recently opened a refurbished Cellar Door at the Oakey Creek Road property.
Hunter Valley Success at Australian Tourism Awards Congratulations to Margan Restaurant and Wyndham Estate, who both took out awards in their categories at the prestigious Qantas Australian Tourism Awards. Margan Restaurant received a silver award for its efforts in Tourism Restaurant & Catering Services, while Wyndham Estate also received silver in Tourism Wineries, Distilleries & Boutique Breweries. Wyndham Estate has also been named Best Major Wine Producer in the Wine Tourism Awards 2012 by leading international industry publication, Drinks International. The award was open to wine producers around the globe, and acknowledges a leading wine producer that has implemented successful tourism initiatives.
New Tourism Guides Launched
The company’s Marketing Manager, Desly Harris, says the vineyard was once owned by Saxonvale Wine and was known as one of the Hunter Valley’s leading wine producers. “Wynwood Estate’s management team has begun to restore the vineyard to again produce topquality fruit from these grand old vines,” she said. “Our Vineyard Manager, Lance Mikisch, who is a fifth-generation vigneron, is excited by the prospect of nurturing the old vines back to their best. And the results will show in the wine’s quality.” Scott Stephens has been appointed as Winemaker for Wynwood Estate and also Capercallie Wine Company, which has also changed ownership. Centurion Wines has been relaunched as Travertine Wines. Located just off Hermitage Road in Old North Road, Pokolbin, the newly-named Travertine Wines makes reference to the limestone soil’s influence upon its wines. Owner, Graham Burns, said, “We want to identify more with the unique characteristics that our range of varieties and this hilly location can offer.” James Estate has opened its second Cellar Door on Hermitage Road, Pokolbin, trading seven days a week from 10am until 4pm.
The 2012 edition of the Hunter Valley Visitors’ Guide has been released, with a new and refreshed look. The guide, published by Hunter Valley Wine Country Tourism, also includes a great new initiative for visitors wishing to plan a trip to the Hunter Valley: it can now be viewed via iPad and iPhone application formats. “This is the first time the Hunter Valley Visitors’ Guide has been available through iPad and iPhone apps,” said Nora McWilliam, Leisure Marketing Manager for Wine Country Tourism. “The apps broaden our reach and make it even easier for visitors to access information on Hunter Valley Wine Country.” The guide is also available online at www.winecountry.com.au. Meanwhile, the Broke Fordwich Wine & Tourism Association (BFWTA) has launched the fifth edition of its regional guide. President of the BFWTA, Eden Anthony, says the guide includes a range of tourism offerings, such as premium wineries, olive oils, farm gate products, restaurants and a range of accommodation options. “The publication represents our members who, through vision, commitment and significant investment, have developed this ‘tranquil side of the Hunter Valley’ into a premium wine tourism destination,” he said. Copies can be requested by emailing secretary@brokefordwich.com.au, or an electronic version is available at www.brokefordwich.com.au.
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HUNTER VALLEY LEGENDS Shiraz WORDS BY MELINDA KELLY & IMAGE BY CHRIS ELFES
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... we all can be so proud that we work in close harmony for the common good of all.
T
he Hunter Valley wine industry is renowned for its sense of community. This community spirit is once again on display with the release of the 2011 Legends Hunter Valley Shiraz. This latest release follows the 2010 Legends Hunter Valley Semillon and 2009 Legends Hunter Valley Shiraz, which marked the launch of this regional marketing project.
Fay McGuigan, Phil Ryan, Jay Tulloch and Bruce Tyrrell (OAM) in 2009, Christopher Barnes (OAM) in 2010, and Don McWilliam in 2011. To make this 2011 Legends Hunter Valley Shiraz possible, wine was donated by Allandale Winery, Audrey Wilkinson Vineyard, McGuigan Wines, Bimbadgen, Brokenwood Wines, David Hook Wines, De Iuliis Wines, Drayton’s Family Wines, First Creek Wines, Hungerford Hill Wines, James Estate, Margan Family Wines, Meerea Park, Pooles Rock Wine Pty Ltd, RidgeView Wines, The Little Wine Company, Thomas Wines, Tower Estate Winery, Glandore Estate, Pepper Tree Wines, McWilliams Mount Pleasant, Ballabourneen Wines, Tulloch Wines and Tyrrell’s Vineyards Pty Ltd.
Inductees are selected each year by the Living Legends. First and foremost, they are chosen for having shown long-term vision and commitment to the betterment of the Hunter Valley wine industry. Nominations come from members of the wine industry community and must satisfy strict criteria. They must have been involved in the growing of grapes and production of wine over a significant period of time; have been in a position to influence the course of the Hunter Valley wine industry; have had a continuous 30-year involvement; and have made a significant contribution to the welfare of the Hunter Valley wine industry.
Wine was donated by local wineries; wine industry suppliers supported the project with dry goods, services, “We are so fortunate that we live and work within and expertise; and the wine was the Hunter Valley wine industry; an industry and blended by some of the Hunter community where we all can be so proud that we work Valley’s leading young winemakers. in close harmony for the Funds raised from common good of all,” the sales were put said Brian McGuigan. back into further marketing of the Sarah Crowe, Chair of Our Legends 2011 Hunter Hunter Valley wine the Hunter Valley Wine Valley Shiraz, to me, reflects Industry Association region.
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Winemaking SubCommittee, said, “We’ve had an amazing response from within our own local industry and also from wine industry suppliers. All of the wine was donated by local Hunter Valley wineries, and suppliers’ support of the initiative includes capsules by Amcor, bottles by O-I, labelling by Clear Image, bottling, packaging and storage by First Creek Winemaking Services, with Wine Selectors designing the label and assisting with marketing and sales. It really is a community effort.”
PICTURED PREVIOUS PAGE FROM LEFT TO RIGHT John Tulloch, Max Drayton, Fay McGuigan, Brian McGuigan, Karl Stockhausen, Chris Barnes, Phil Ryan
“The Legends Wines bring together the Hunter Valley’s range of winemaking skills with the individual character of our breadth of single vineyards, all with their nuances,” said Bruce Tyrrell.
PICTURED RIGHT 2011 Legends Hunter Valley Shiraz
the warmth and harmony of the Hunter Valley region. A ‘potentially great Hunter’ is the equal of the best Rhône Red. You will love its softness and flavour, and it will still be great drinking after 2020.
The Hunter Valley Wine Industry Association first began inducting Living Legends in 2007, beginning with Max Drayton (OAM), Max Lake, “Perc” McGuigan, Karl Stockhausen, John Tulloch and Brian Walsh. In 2008, Brian McGuigan joined the ranks, then 12
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The wines are aptly named in recognition of the Hunter Valley Legends, a group of people with centuries of collective experience in the local area, viticulture and wine styles that have made the Hunter Valley famous.
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In its production, the wine has also embraced sustainable viticulture. Sustainability has been taken to the next step with the wine bottled in award-winning ‘Lean + Green’ bottles by O-I. The bottles are between 18 and 28 per cent lighter than most, and are substantially more environmentally friendly, saving on glass packaging, as well as using less water, energy and emissions to produce. “Our Legends 2011 Hunter Valley Shiraz, to me, reflects the warmth and harmony of the Hunter Valley region. A ‘potentially great Hunter’ is the equal of the best Rhône Red. You will love its softness and flavour, and it will still be great drinking after 2020,” said Fay McGuigan. The 2011 Hunter Valley Legends Shiraz is available in limited Wine Selectors Regional and Hunter Valley packs. Call 1300 303 307 for details.
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MACHINE HARVESTING
Without dispelling the romance of handharvesting, there is a commercial reality with machine harvesting used quite widely during Harvest. Machine harvesting enables the vineyard teams to bring parcels of fruit to the winery quickly and under cooler conditions. Cool fruit both preserves its flavours and aromas, but also lowers the chilling load in the winery. So, in turn, this enhances wine quality and is kinder to our environment in terms of energy use. Machine harvesters work by shaking the trellis and vine canopy, making the barriers drop off the vine. The machine doesn’t pick bunches like in hand-picking: just the berries.
Some winemakers like a stalk component in with their fruit to aid pressing or to contribute flavour, so it is not unusual to add a hand-picked component to a machine-picked load.
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e’re living in the ‘70s, woohoo, living in the ‘70s!”
Maybe not, but it seems that way in the Hunter Valley grapegrowing business. After a series of early vintages, the Hunter Valley has slipped back to vintage conditions similar to those of the 1970s. The start of vintage has moved from midJanuary back to the traditional start, around Australia Day, in 2012. This entire season started later than it has in the past few years, with delayed budburst, flowering and veraison all tracking to a late January start. Here in the Hunter Valley, the season was cool and mild. It was a much wetter spring than was desired. The downside was it kept the vineyard team very busy managing the growth that occurred, however, the upside was that there was virtually no need to irrigate. As we moved into the Christmas period, veraison started, and the skies began to clear. Soils began to dry out and growth slowed. Many a Christmas wish was granted with warmer, dry and sunny weather spreading across the Valley over the New Year. A few ambitious souls started harvest in mid-January, with some leaner, greener grapes coming off for sparkling bases. Grapes began to really ripen throughout mid-January, and the winery and vineyard teams prepared themselves with bins scrubbed out, trailer tyres pumped up, and safety vests hauled out. As the 24th and 25th of January hit, the first tranche of picking really began, with early Verdelho and a little Chardonnay coming off the vines. These picks generally occurred on sites with lovely, rich red soils, which seem to warm up earlier and run a bit early all season.
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Semillon, however, wasn’t playing the game, and with baumés slowly rising, the fruit remained lean and green, so - like the 1970s - it seemed Semillon would come in after the other whites. As it progressed beyond Australia Day, the weather forecast looked ominous, with rain on the horizon. A real flurry of activity then occurred, with machine harvesters scurrying around the Hunter Valley to pull in some big hauls of fruit. With the milder weather returning, harvesting was carried out night and day. As a viticulturist, there is nothing that gladdens the heart more than seeing a machine harvester motoring through the vineyard, humming away, picking the grapes you’ve nurtured all season. This period also saw Verdelho harvesting nearly complete, Chardonnay well underway, while the Semillon was also making a run for it. Wineries were groaning with fruit, and a few daily crush records fell. Winemakers and the vineyard teams worked their hearts out to get a huge amount of fruit away in a short space of time. When not picking, the vineyard teams distributed a few final sprays on the red grapes to hold them for another two or three weeks until they were ripe. As expected, the rain came, and tools were downed for the short term. By mid-vintage, in early February, the rain broke, the sun came out and the breeze blew away the humidity. Grape trucks moved across the Valley, and teams and machines were out picking again. Meanwhile, wineries were pumping, and crushers and presses worked around the clock.
VINTAGE 2012 WORDS BY LIZ RILEY & IMAGE BY CHRIS ELFES
The occasional block had to be relinquished due to the high winemaking standards of the locals, so that only the best fruit was used. The sunshine burnt off those greener and leaner fruit flavours, and some richer tropical fruit resulted. February was tough, with 130-175mm (5-7 inches) of rain falling in different parts of the Valley in the first half of the month alone. Mother Nature can be cruel, and she had turned on the reds with a vengeance. Well into February, only a few of the red blocks around the Valley had been picked, and there are likely to be limited quantities of 2012 Reds and Rosé , so be quick to stock up on the 2011s when they are released. The results of 2012 will be interesting to witness as the year progresses and winemakers work their magic. Some great wines came out of the Hunter Valley in the 1970s in particular, lean and mean Semillons, with great aging potential and longevity.
Hunter Valley Viticulturist, Liz Riley, discusses the difficulties and the triumphs of Vintage 2012 BREATHE autumn 2012
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THE DON WORDS BY PATRICK HADDOCK & IMAGES BY CHRIS ELFES
M
aurice O’Shea was as blind as a bat.” These were not the reverent tones one might expect to hear describing one of the wine industry’s greats. However, when asked if there was anything amusing that stood out about O’Shea, Don McWilliam recounts that the late, great winemaker had “glasses so thick that they resembled the bottom of coke bottles… and he could not see a thing without them. I’m not sure how he determined the colour of a wine, but his sense of smell and taste was so acute, he did not need to see.” There are few people in the wine industry who can say that Maurice O’Shea used to cook for them every day during vintage, but spend time with Don McWilliam and it soon becomes apparent that, after 50 years in the industry, he has pretty much seen it all.
Each year, someone who has significantly contributed to the Hunter Valley wine industry is recognised as a
Hunter Valley Living Legend. 2011 recipient, Don McWilliam, shares
some of his story, opinions and tastes with Patrick Haddock. 16
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It was always expected that Don would join the family business, and he wanted to, anyway. He started on the bottling line at the ripe old age of 13 years. As he recalls, “in those days, it was a pretty handson affair, inserting corks manually and putting the capsules on by hand, then putting the bottle onto a labelling machine.”
Maurice O’Shea. He then proceeded to work two more vintages until O’Shea passed away in 1956.
vintage, he sought consistency. He wanted people to go to the shop and know they were going to get a wine that tasted like the previous year’s.”
For those used to the automated Thanks to the indelible mark comforts of modern day O’Shea made on Australian wine, winemaking, Don recounts Don devised an award in 1990 the experience: “There was no to highlight those in the wine electricity, which made it quite business who had made a similar difficult. We used hand pumps to contribution. The idea was to pump the juice, hand presses, and “honour the legend, what he did a donkey engine, fuelled by diesel, for the Hunter Valley, and what which ran the crusher. We used to he did for the industry at large. In sleep at the winery, and you were those days, it was an industry event, always on duty. Each day, we would and all the wine companies would stop at lunch and, as Maurie was a turn up as O’Shea’s wines would be very good cook, he used to prepare drunk. We used to lunch, then have reasonable would go out stock, but we drank the back with “in those days, it was them all, over time.” a stainless steel jug, fill In fact, it is likely a pretty hands-on it with wine that there are and talk us affair, inserting corks only a handful through one O’Shea wines manually and putting of of his blends, left, probably in while we were private collections. the capsules on by eating.” Although, Don
hand, then putting the a labelling
The McWilliam family, who celebrate 135 years in the industry this year, would not have reached this milestone without the handson and tireless dedication of family members, who have all helped run the operation.
Was O’Shea considered bottle onto a maverick machine.” winemaker with the midas touch? “Not really, although he was a master blender. He had loads of concrete and wooden vats - no new wood at that time; all old. Maurie would get out all the samples and, when it came to bottling, he had a remarkable instinct for putting wines together and being able to express the vineyard fully.”
Although Don was in charge of the bottling line and was more mechanically-minded (he never studied to make wine), it was out of curiosity that he worked the 1954 vintage in the Hunter Valley with
Don explains what O’Shea’s modus operandi was when it came to vintage: “Irrespective of the conditions, he wanted to make a wine each year that was similar to the last. Despite the vagaries of
reckons the corks were in such a poor state, that most of them would be affected by now.
The Hunter Valley regularly battles adverse and illtempered weather. Don is obviously a great advocate of the region, but a realist too. “I love the place, but I’m not so sure we should have ever planted grapes here with the difficulties we get, especially rain at vintage. Yet the wines we make are definitely worth all the effort we put in. We still try to make the best single vineyard wines we can, and only the best fruit from these plots make it through. The rest goes into Elizabeth Semillon or Philip Shiraz.”
WINE Don’s mention of inclement conditions is somewhat ironic, as Scott McWilliam, the current winemaker at Mount Pleasant, tweets about the rain and threat of downy mildew. What does Don McWilliam represent to Scott McWilliam, as a fellow member of a large extended family? He is “one of the most recognised and respected patriarchs of our industry. He has certainly left a wonderful legacy.” When asked whether he is optimistic or cautious about the current state of the industry, Don McWilliam gives an honest reply: “Cautious, because there is a stranglehold by the retailers. The government made the big mistake of giving the retailers too many licenses, and they now control the market. These days, you say you’ve got a new product, and they say, ‘So which one do you want us to remove?’ It makes it difficult for us to give the consumer what they want. They are decreasing diversity and decide what they want to sell and at what margin. They don’t worry about the origin. You’ve got to have good grapes to make good wine. “This difficult time for the industry will see many smaller wineries having trouble getting wines distributed, besides the sales they make at cellar door. McWilliam’s still has every chance of staying a family business, as long as the consumer still wants our products.” As someone who devoted five decades to the family business, and for his devotion to the wine industry as a whole, Don was awarded the Order of Australia in 2003. When it was bestowed upon him, he was overwhelmed. “It came straight out of left field, to be honest. I did not realise I was in the running. When they put all my achievements together, even I was impressed!” And they were some impressive achievements. President of Wine and Brandy Association, on the Australian Wine Board, Wine Research Institute, as well as The Winemakers Federation of Australia, and Group Chairman at McWilliam’s for many years. “They give awards like this for your time in the industry, not your own business. Looking back, maybe I could have worked harder on the family company. I gave my time to the industry.”
“... When they put all my achievements together, even I was impressed!”
And what of the McWilliam’s portfolio of wines? While Don shows a predilection for the fortifieds, including the Hanwood Port, it’s the Rosehill Shiraz he’s most proud of, and it sparks an interesting story:
“In 1959, we had a big vintage, so I got them to leave a section of the Rosehill for a fortnight and made a decision to come back and pick it. But it was so dried out, we could not put it though the pump. We got some juice from the earlier picked part of the vineyard so we could soften it up to pump through the tank, and then put it through fermentation, pressed and bottled it, and it was one of the first wines we ever stabilised. We put it in some new wood and it turned out magnificently. 18
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Lunch Thursday through to Monday • Dinner Friday and Saturday • Open midweek for dinners by special arrangement BISTRO MOLINES AT TALLAVERA GROVE • 749 MOUNT VIEW RD MOUNT VIEW • P 02 49 909 553 • www.bistromolines.com.au www.bistromolines.com.au
“So, ever since, we’ve always done that with some part of the vineyard, allowing a section to go to extra ripeness - sometimes it can be as alcoholic as 14 per cent. It’s still bottled as an individual vineyard, and I just love it! In fact, I had a bottle of it on Australia Day.” McWilliam cannot recount which vintage it was he drank - he does not care about years, but can always pick the Rosehill Shiraz blind, thanks to its beautiful, berry fruit signature. Finally, we discuss the significance of becoming a Hunter Valley Living Legend. Tongue firmly in cheek, McWilliam wonders aloud whether they will claim the award back when he’s no longer living. I told him I’d find out. Living or not, Don McWilliam will always remain a Hunter Valley Legend.
Semsational Icon Flight Visit Mount Pleasant and taste some of the Hunter Valley’s iconic Semillons, sourced from vines planted by Maurice O’Shea in 1946. PICTURED 2011 Hunter Valley Legend, Don McWilliam
The “Semsational Icon Flight” is available through Summer and Autumn in our private tasting room for the cost of $25 each (minimum of 2 people).
A vertical tasting of Lovedale Semillon from some of the great vintages of the last decade to savour, enjoy and get you hooked on aged Hunter Semillon. Bookings are essential. Phone cellar door on 4998 7505.
WINE PROFILE
Nick “Dog” Paterson leader of the pack
H
WORDS BY MELINDA KELLY & IMAGES BY CHRIS ELFES
e’s affectionately known as “Dog”, and since winning the title of 2011 New South Wales Wine of the Year, Hunter Valley Winemaker, Nick Paterson has indeed become a top dog.
The winning wine, the 2009 Mistletoe Reserve Chardonnay, was also named Best Chardonnay at the 2011 New South Wales Wine Awards, Best Chardonnay Australia & New Zealand at the 2011 Winestate Magazine Annual Awards, and the trophy for Best Fuller Bodied Dry White Wine at the 2012 Sydney International Wine Competition. And the accolades don’t stop there. From May to November 2011, Mistletoe Wines crafted by Nick amassed four championships, nine trophies, nine gold medals, nine silver medals and 23 bronze.
Getting the thumbs-up from Murray Tyrrell was pretty important to me at the time, even though I wrote off three company vehicles in the process!
Melinda Kelly recently interrupted vintage to speak with Nick, whom some are dubbing a new leader of the pack. What’s it like being the winemaker of the 2011 NSW Wine of the Year? Winning the accolade was a pleasant surprise; it’s not every day that something like this comes along. It’s a great little vineyard in Belford, and to see it produce a wine that has done so well makes me very happy.
How important is it to winemakers to receive such trophies and awards? I think it’s important in many ways. For me, it especially gives you a bit of a boost in confidence. It takes a long time to work out a vineyard and to work how to treat the fruit. Something like this reassures you that you’re doing something right. Your family has its own vineyard - is that right? Can you tell me a bit about it? Chateau Pato is the property I grew up on. My parents moved from Melbourne in the late ‘70s and bought the land with the intention of planting vines and producing wine. My late father, David, had been coming to the Hunter since the ‘50s, and was mates with people like Max Lake and Len Evans: like-minded people doing similar things. The house was finished in 1980 and we planted the first Shiraz in 1981. There was some re-planting in ’82, due to 20
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the effects of drought and rabbits. The first vintage was 1984, made on the side verandah of the house. The winery was built in ’86, and all of the winemaking is still done there. It’s a very small operation focused on quality. Did you choose winemaking, or did it choose you? Winemaking chose me. I was always into the vineyard side of things, loved plants - had a big vegie patch and, at one stage, was going to open an advanced tree nursery. When Dad passed away in 1993, it was natural progression to do the winemaking as well, with plenty of help from some of the local winemakers. It was an interesting time. Who or what has influenced you most, professionally? That’s a tough one, but I would have to say Iain Riggs. Outside of Chateau Pato, he gave me my start in the industry in 1993, packing Christmas gift packs! He’s got a great work ethic. When I was at Brokenwood, you’d go weeks without seeing him - wine shows, wine promotions, industry groups, et cetera. During vintage, you were there until the job was done properly, but you were always looked after.
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WINE PROFILE it felt amazing to have been there. Getting the thumbs-up from Murray Tyrrell was pretty important to me at the time, even though I wrote off three company vehicles in the process!
You were well fed, which was important to me, and the wines that were opened in an ‘educational’ sense were phenomenal. He also opened many doors of opportunity. I saw and gained so much during my time there.
What has been your worst experience? You probably couldn’t go past the 2008 vintage for bad experiences. Watching your fruit turn rotten on the vine after all of your hard work is pretty disconcerting.
What is your favourite Mistletoe wine? Apart from the obvious, Reserve Chardonnay, I really like the Reserve Semillon. It’s primarily from the same vineyard as the Chardonnay in Belford, grown in river sand over sandstone. It makes a fine, mineral style of Semillon, super tight and age-worthy. I just love Hunter Semillon! What are the best things about living and working in the Hunter Valley? There’s a really good community in the Hunter Valley, quite an eclectic mix of people. That’s a good thing - everyone’s got a beer fridge too, that makes it special! We’re also close enough to the coast to make it fairly easy to go fishing when time permits.
I just love Hunter Semillon!
What do you see as the future for the Hunter Valley wine industry? The future for the local industry is to keep raising the quality of the product, protect the great plots of vineyard that we have, and to maintain the Hunter Valley identity. There’s been a real shift in the last few years towards this and we have to keep the momentum Robbie had a list of the going.
wines so he could prepare matching food. It was one of those surreal moments unforgettable.
What has been your best experience? There are far too many! I remember the first time I went to Heathcote in Central Victoria to do the vintage for Tyrrell’s. This was my first solo gig as a winemaker and I was quite nervous. I was away for a month and drove from the vineyard to the winery daily, doing all that had to be done. It was a huge thing for me at the time, having all of that responsibility, but when it was all done and the wines and I were back in the Hunter, 22
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Everyone has a favourite Hunter Valley hideout - what’s your favourite place in the Hunter Valley? There’s a big piece of rock on top of the Brokenback range that looks out across the valley. It’s a great spot, a little tricky to get there after the rain, but it’s worth the odd flat tyre. It can be a good place to watch the sun come up after a late night.
To date, what has been your best ever wine and food experience? I’ve been fortunate to have involved with many great wine and food evenings over the years, but I can only choose one. In 2005, seven of us got together with a whole lot of wine we had collected and headed to Robert’s for dinner. Robbie had a list of the wines so he could prepare matching food. Some of the wines included the famous Penfolds 1962 Bin 60A, 1956 Woodley’s Skeleton ‘Treasure Chest’, and a bracket of old Hunter reds, including a 1942 Mount Pleasant ‘TY’ Hermitage made by Maurice O’Shea, perfectly matched with a braised lamb shank and wood pigeon. It was one of those surreal moments unforgettable. You’re part of the New Generation group of winemakers - how are the plans coming along for your next tour? The New Generation plans are now set for the next trip. We’ll head to Melbourne and attempt to wean them off Pinot, then head up the coast stopping at a few strategic points, showing off our wares. We’ll finish in Noosa for the Food and Wine Festival - tough location! It’s a very full-on timetable, but I think we’re up for it again. It’s all about spreading the good word on the Hunter Valley.
www.ridgeview.com.au
“WINE JUDGING” We could bang on about how many awards we have won, bore you with details of the complimentary comments wine writers have made about our wines etc. However, we propose the following instead. If you like very good wine, wine that is made with your enjoyment in mind, that you can only buy direct from the winery, we invite to
“Be The Judge”
you
Do yourself a favour, drop in, taste our latest offerings and consider your verdict. • No pressure, just relaxed, friendly knowledgeable service, more than likely provided by one of our family. • No pretentiousness, no large buses or groups - just great wines!
771 Hermitage Road Pokolbin www.mistletoewines.com.au email:info@mistletoewines.com.au info@mistletoewines.com.au Ph:02-4998-7770 Tasting and Sales 10am until 6pm daily.
WINE
keeping it simple
going GREEN WORDS BY Liz Kooij
Hunter Valley wineries, vineyards, and restaurants take their responsibilities for environmental sustainability seriously. Here, Liz Kooij, Winemaker for Margan Family Wines for six years and now a consultant winemaker for them, shares her recent experiences.
M Taste @ The Small Winemakers Centre & Hunter Resort
T/F 02 6574 7371 E sales@thomaswines.com.au W thomaswines.com.au thomaswines.com.au
argan Family Wines is proud of its dedication as a business to reduce its impact on the environment and its carbon footprint wherever possible. It is always looking at new environmental sustainability initiatives, which led to its decision to become a member of Entwine. This was brought to fruition in December 2011, when Margan was granted full membership, the first Hunter Valley winery to have done so.
The advantages of becoming an Entwine member are varied. It provides the inspiration to do an extensive winery energy audit, including all plant, machinery and processes, to identify areas for improvement, leading to significant energy savings. The process also provides improved marketing opportunities, assurances of best environmental practice to domestic and international markets and, of course, it puts sustainable practices and improved environmental management practices in place.
Entwine is managed by the Winemakers’ Federation of Australia (WFA), with support from the Grape & Wine Research and Development Corporation Committee. It is a membership program for winery and vineyard owners who want to demonstrate to retailers and consumers the sustainability of their operations. When both a vineyard and a winery are Entwine members, wine can be marketed as ‘sustainably produced’. Increasing numbers of retailers are now promoting sustainability as a key business concern, and starting to list sustainable product ranges, including wines. It is likely that this will continue, and demonstrated sustainability may even become a requirement to trade, in some circumstances. Members can carry the Entwine Australia logo and are listed on the Entwine Australia register.
Alongside Entwine membership, Margan Restaurant has also obtained Green Table accreditation. This is an education and certification program that supports and recognises the sustainability initiatives of Australian restaurants, cafés and catering businesses.
To qualify for membership, companies must be certified against a WFA-approved, independently-audited environmental certification program, must report their greenhouse gas emissions each year, and report each year against the Entwine Australia indicators. After Margan’s preliminary membership was obtained in July 2011, it was time to focus on completing the Freshcare Environmental Program. This included training by a Freshcare trainer, and then recognising, developing and implementing environmental procedures. At Margan Family Wines, most of the procedures were already in place, which made it easy, so it was a case of making sure everything was documented. An external audit for both the winery and vineyard was successfully completed early December 2011.
1616 Broke Rd Pokolbin | www.dewine.com.au www.dewine.com.au | 4993 8000 | Also on location Butterflies Gallery and Cracked Pepper Restaurant
To be eligible for certification under the Green Table Australia brand, restaurants, cafés and caterers must commit to a set of minimum requirements, including: • Switching to a minimum 20% GreenPower™, natural gas or purchasing quality carbon offsets • Composting organic waste • Recycling paper, plastic, glass and metal materials • Using energy-efficient equipment and lighting • Using water-saving fixtures and equipment • Sourcing non-toxic, recycled and biodegradable supplies Inevitably, other Hunter Valley wineries and restaurants will soon become involved with one or both of these programs, and collectively demonstrate the region’s commitment to sustainable grape-growing, winemaking and hospitality. For more information visit: entwine.com.au, wfa.com.au freshcare.com.au frontlineservices.com.au greentable.com.au
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MEET THE LOCALS
MEET THE LOCALS ANDY WRIGHT
WORDS BY GRANT RADFORD
BILL SNEDDON
GENERAL MANAGER & CHIEF WINEMAKER, ALLANDALE WINERY General Manager and Chief Winemaker at Allandale Winery in Lovedale, Bill was raised and schooled in the Hunter Valley. With his ancestors settling in the area in the 1800s, he more than qualifies as a true local. Extensive travels through the Burgundy and Rhône regions of France and a vintage in California have led Bill to focus his winemaking philosophy upon producing new-world wines, drawing on the values of old-world styles. 2013 will mark Bill making wine at Allandale for 30 years.
How do you relax after a hard day? It’s the standard winemaker’s reply; a cold beer and a chat with everyone at work, or training with the mighty Pokolbin Reds Rugby Union team. What is your most embarrassing moment? Undoubtedly, that would be an own-goal for Cessnock Police Boys under 8s footy team. The best visitor is one who… Has as much enthusiasm for wine as I do. What is your favourite food and wine match? I know it has been done to death, but duck and Pinot.
What is the best part of your job? Diversity. Every day is different and challenging. What is the worst part of your job? Without a doubt, that must be chasing money. What is your most memorable bottle ever tasted? Probably from one of my most memorable moments; sitting by the River Seine in Paris with my now wife, Sally, ordering an expensive bottle of red Burgundy (to impress her no doubt). We were all of 20 and we could hardly afford it ... but it was so good and tasted like it came from somewhere. I think of this moment as an epiphany that drove our future interest in wine. What are you currently drinking at home? I’m mostly enjoying Semillon and Riesling, although I’m also still in a Pinot Noir phase since that first red Burgundy.
Your fantasy dinner party guests would be… Dylan Moran (except he would drink too much), Ghandi (because he made a difference), Kim Beazley (our best PM who never was PM), and Weary Dunlop.
EXECUTIVE CHEF/OWNER, THE CELLAR RESTAURANT & THE OLIVE TREE RESTAURANT Andy and his wife, Janet, have owned and operated The Cellar Restaurant since 2005. Sixteen months ago, they branched out and established The Olive Tree Restaurant at Wyndham Estate on Dalwood Road, Branxton. The Cellar is well-loved by locals and visitors alike for its deft use of the finest local produce combined with attentive, friendly service and a warm ambience. Its sibling, The Olive Tree, is a relaxing destination for an indulgent breakfast or laid-back weekend lunch on the banks of the Hunter River.
It’s not cool, but I love… My family - but that really is cool!
Andy completed his apprenticeship in London in 1983, working his way up to Head Chef at the House of Lords in 1994 and migrating to Australia in 1996. Establishing himself by holding the role of Head Chef at the Nikko at Darling Harbour, Roberts and Seasons at Hunter Valley Gardens, he is a popular contributor to the Pokolbin culinary landscape, on both a social and professional level.
If I weren’t a winemaker I would be… A vet … but I do love being a winemaker.
What is the best part of your job? Getting the best local produce on the plate.
What is your favourite product on offer at the moment? At Allandale, our 2007 Semillon is drinking really well.
What is the worst part of your job? No-shows for restaurant bookings. It only takes a minute to phone and cancel.
What would your last meal and drinks be? Pol Roger and a snapper pie.
What is your favourite holiday destination (outside of the Hunter, of course)? My favourite memories of family holidays in Australia are probably skiing at Mount Buller during our yearly pilgrimage with family and close friends. Overseas, maybe a photo finish between Tuscany and Scotland.
What do you drink at home? Peroni, aged Semillon, Chardie,and heaps of Shiraz! How do you relax after a hard day? On the ride-on mower with a beer in hand! What was your most embarrassing moment? At The House of Lords, I cooked for The Queen Mum. She choked on the lamb cutlet bones ... could have changed the course of history! The best customer is one who... Relaxes and enjoys their food, and is not in a rush. What is your favourite food and wine match? Old hat, I know, but duck and Pinot. Your fantasy dinner party guests would be... Patsy Kensit (for her brains – honestly!), Stephen Fry, Ross Noble, Thierry Henry and Audrey Tatou (also for her brains, of course). What would your last meal and drinks be? Champagne, sashimi and loads of caviar - heaven! It’s not cool, but I love... Playing in goal for Branxton Greta Over 35s - go the Wildcats! If you weren’t you, who would you like to be? Sir Malcolm Campbell. If you weren’t a Chef, what would you do? Play football for The Arsenal.
A typical day includes? Dog walk, endless phone calls, service.
What is your favourite product on offer at the moment? Suckling pig with crab apple jelly.
What is your most memorable bottle ever tasted? A 1967 Grange shared with Simon at Shakey Tables.
What is your favourite holiday destination (outside of the Hunter, of course)? The Cook Islands.
Your invitation to dine at Restaurant Botanica ...
The Hunter Valley’s freshest regional dining experience Dinner reservations Wed to Sun Evenings from 6pm • Private Degustation Lunches available by request Wed to Sun A passionate hospitality team led by owner/operators Mark and Belinda Stapleton Multi award winning wine list • Stunning rural vineyard and mountain views • Relaxed and comfortable dining ambience Abundant kitchen garden with rare and organic heirloom vegetables, fruits and herbs picked daily for our menu
p. 02
6574 7229 a. Located at Spicers Vineyards Estate 555 Hermitage Rd, Pokolbin 2320
THE CELLAR RESTAURANT Awarded
• One Glass Rating (Recommended) 2008, 2009, 2010 & 2011 Fine Wine Partners Wine List of the Year Awards • One Glass Rating 2010, 2011 & 2012 Sydney Morning Herald Good Food Guide
Chef/Owner Andrew Wright is passionate about sourcing the freshest and best quality local ingredients. His ever-changing menu showcases his talent for combining contemporary Australian fare with the influence of European traditions, presented in a simple and uncomplicated manner.
Open for lunch and dinner bookings recommended • Indoor and outdoor dining • Various menu options including fixed price, à la carte and degustation • Air-conditioned in summer • Open fire in winter • Fully licensed
“Such good food in such unpretentious surroundings is worthy of rural France.” THE LONDON SUNDAY TIMES
The Cellar is a hot spot for locals and a must for new visitors to the region. Hunter Valley Gardens Village Broke Road, Pokolbin. Tel: 4998 7584 www.the-cellar-restaurant.com.au www.the-cellar-restaurant.com.au
MEET THE LOCALS
SIMON STEELE
Bocce, boules, bocha, pétanque - it’s fun in any
WINEMAKER, BROKENWOOD WINES Winemaker Simon Steele has always had a passion for making fine, focused wines from both cool and warm climate regions. In 2011, when the opportunity arrived to rejoin the Brokenwood team after a nine-year hiatus, he grabbed it with both hands.
What is your favourite food and wine match? Fresh seafood and white Burgundy.
language. Join in each weekend lunch at the lovely Beltree on Hermitage. Enjoy a relaxed lunch then take on the world … with wine in hand of course.
In 1996, after a journey through the United States of America, Simon immersed himself in his first vintage, in the Languedoc-Rousillon region of Southern France. From there, it has been an ongoing love affair with all things grape and wine.
What is your favourite local produce? Anything that Troy Rhoades-Brown of Muse Restaurant and Muse Kitchen can lay his hands on.
Open Saturday & Sunday lunch.
What is the best part of your job? Sipping “grapehammers” as the sun goes down. For those unfamiliar with the term, a “grape hammer” is unfermented Semillon juice poured into a large jug with a liberal dose of Stolly vodka and ice. Drink enough of them and you feel like you have been hit with a hammer. What is the worst part of your job? Recovering from drinking “grapehammers” as the sun comes up. A typical day includes… During this vintage, a snorkel and flippers have been daily attire. What is your most memorable bottle ever tasted? A 1904 Romanée Saint Vivant. What are you currently drinking at home? 2006 Thomas Wines Braemore Semillon. It’s just fantastic. How do you relax after a hard day? By hitting the beach. There are some great beaches in the Hunter, so I’m very happy. What was your most embarrassing moment? I recently split my pants at the Sydney Cricket Ground. It’s a very long story. The best customer/visitor is one who… Understands that wine is for pleasure.
266 Hermitage Road, Pokolbin. P 02 6574 7216
Whispering Brook has a fantastic olive oil and olive collection featuring a chilli and garlic infused olive oil. Visit Whispering Brook Cellar Door, Rodd Street, Broke, for your own personal tasting & take home a taste of the Hunter Valley. See page 49 for details of our special Hunter Valley Wine & Food Month lunch.
Who is the most famous person you have met? Brokenwood Wines’ General Manager, Geoff Krieger. What do you value most in other people? Humour and compassion.
P 02 6579 1386 W whispering-brook.com
If you could give the world one piece of advice, what would it be? Drink more Burgundy.
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Open 7 days for lunch 12pm - 4pm and High Tea 3pm - 5pm. Dinner Wednesday to Saturday from 6pm. 790 McDonalds Road, Pokolbin. P 02 4998 4666 W bimbadgen.com.au/esca
Share a Winter Fireside Package at Spicers Vineyards Estate.
Picturesque Roman tiled buildings alongside mature European trees make the setting absolutely perfect for wine tasting, weddings or just a picnic stop.
Planted twenty years ago, the old vines including Verdelho, Sauvignon Blanc, Merlot and Pinot Noir yield luscious fruit.
extended its trading hours and is now open Wednesday nights for dinner from 6pm. Get a taste of the Hunter Valley with a seasonal, contemporary menu featuring local and winery grown produce.
Read all about it ... what’s new in the Hunter Valley
www.travertinewines.com.au www.travertinewines.com.au
Owner Graham Burns says “We want to identify more with the special characteristics that our range of varieties and this hilly location can offer. Travertine is just a unique offering and a must for any Hunter visitor.”
W beltree.com.au
EXTRA, EXTRA!
Your favourite music is… Loud and then soft; I like everything from jazz to rock and hip hop to classical.
Travertine Wines is the new name for the vineyard formerly known as Centurion. Located just off Hermitage Road on Old North Road at Pokolbin, the newly named Travertine Wines takes up the limestone soils influence that has produced so many fine wines in previous years.
Esca Bimbadgen restaurant has
More recently planted Shiraz, Tannat and Chambourcin reflect the vineyard’s direction towards distinctive reds. The 2011 Verdelho was a Hunter Show gold medal winner and in the Winestate Top 40 in 2011. Instantly recognisable are the rolling hillside gardens that surround the vineyard blocks. Picturesque Roman tiled buildings alongside mature European trees make the setting absolutely perfect for wine tasting, weddings or just a picnic stop.
In conjunction with Hunter Valley Wine & Food Month, Spicers Vineyards Estate invites you to check into a King Spa Suite complete with your own fireplace, enjoy a complimentary arrival mini bar, a three course dinner for two in Restaurant Botanica, a one hour fireside massage per person, and a bottle of Hunter Shiraz and toasting marshmallows for your fireplace. With prices starting from $549 per couple per night, winter indulgence never looked so good!
Pukara Estate has just opened a new Tasting Room at the Ballabourneen Wine Co. Cellar Door in the heart of Pokolbin. Visit us at 2347 Broke Road where you can taste the entire range of our regional olive oils, vinegars, olives, tapenades and mayonnaises. Free tastings are available 7 days 10am - 5pm. For more information on our products and tasty recipe ideas visit our website.
P 02 6574 7229
W pukaraestate.com.au
W spicersgroup.com.au
P 0408 144 149
No trip to the Hunter is complete without a visit to Travertine – to see its gardens, taste its fine wines and meet the ever helpful Travertine team.
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WINE REVIEWS
2010 RidgeView Pinot Gris
RRP $20.00
The 2010 RidgeView Pinot Gris displays delicate pear, lemon and citrus blossom aromas with a hint of honeysuckle. The palate is a beautiful balance of mouth filling sweet pear and fresh lemon with a delicate, long finish. It is an alternative variety with plenty of appeal. Food Match - Seafood, salads or Asian cuisine P 02 6574 7332 E wines@ridgeview.com.au Cellar Door Open Wednesday to Sunday 10am - 5pm 273 Sweetwater Road POKOLBIN ridgeview.com.au
2009 Wombat Crossing Vineyard Hermit’s Block Individual Paddock Hunter Valley Shiraz RRP $38.00 Shows all the hallmarks of a classic Hunter Valley Shiraz. Medium bodied with red/purple hues, it shows plenty of spice such as star anise, with brambly, cranberry aromatics. The vineyard contributes distinctive and attractive floral aromas. Awarded Top Gold and Trophy for the Best 100% Hunter Valley Dry Red Wine, 2011 Hunter Valley Wine Show. Food Match - Meat and pasta dishes; lovely with rabbit and veal. P 02 6574 7357 E wines@wombatcrossing.net Cellar Door Open Saturdays 11am - 5pm Sundays 11am - 3pm most weekends
2011 First Creek Verdelho
RRP $22.00
2010 Bimbadgen Estate Shiraz
RRP $23.00
The 2011 First Creek Hunter Valley Verdelho has a lovely aromatic lemon blossom and floral fruit nose, with a hint of spice. Tropical characters of ripe melons and passionfruit are balanced by natural fruit sweetness and a refreshing zesty citrus finish. A great autumn drink!
A dark red appearance with purple tints, this Shiraz has aromas of red berries and dark cherries with a hint of vanilla oak sweetness. Fruit is generous on the palate with flavours of dark cherry, some black pepper and cigar oak. Firm fruit and oak tannins give ample structure to a savoury, food friendly Shiraz.
Food Match - A perfect accompaniment for Asian dishes, or chilled as an aperitif.
Food Match - Versatile, the perfect accompaniment to a range of hearty red meat dishes .
P 02 4998 7293 E sales@firstcreekwines.com.au
P 02 4998 4650 E cellardoor@bimbadgen.com.au
Cellar Door Open 7 days 9.30am - 5pm Daily winery tours 10.30am
Cellar Door Open Monday to Thursday 10am - 5pm Friday and Saturday 10am - 7pm
600 McDonalds Road POKOLBIN firstcreekwines.com.au
790 McDonalds Road POKOLBIN bimbadgen.com.au
530 Hermitage Road POKOLBIN wombatcrossing.net 30
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WINE REVIEWS
2010 Tintilla Estate Four Mary’s Pinot Noir
RRP $30.00
Hunter Valley Pinot Noir, introduced by James Busby in the 1830s, is found in lime rich blocks that produce a classic Burgundy style. Tintilla Pinot comes from low yielding vines, handcrafted, aged in French oak to produce a dry, smoky, ‘cherried’, elegant style with a long silky finish. A true Hunter Valley Burgundy. Food Match - Roast Duck. Also excellent with cheeses like creamy bleu, parmesan, middle-aged Dutch/ Gouda, or a creamy Brie. P 02 6574 7093 E info@tintilla.com.au Cellar Door Open 7 days 10.30am - 6pm 725 Hermitage Road POKOLBIN tintilla.com.au
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2009 Margan White Label Cabernet Sauvignon
RRP $30.00
Purple in colour and of full bodied density this wine displays a mixture of forest berry, cassis, and earthy, spicy notes. It is well structured and shows great palate length. The solid tannin structure will ensure that this wine matures superbly over the next ten years and should cellar until at least 2020. Food Match - Slow braised lamb shoulder with baby spinach, peperonata & eggplant caviar. P o2 6579 1372 E cellardoor@margan.com.au
2010 Hungerford Hill Collection Pokolbin Shiraz RRP $45.00
2011 Tulloch Limited Release E.M. Chardonnay
This graceful style exhibits delicate cherry and floral notes augmented by a whisper of oak. The palate is medium bodied with lashings of fruit integrated with fine tannins and a fresh lingering acidity. This wine is available exclusively at Cellar Door.
Behind every good man stands a great woman. This wine commemorates the late Eileen Mary Tulloch who, along with her husband Hector, brought the Tulloch label to prominence.
Food Match - Muse Restaurant‘s Peppered Mandagery Creek Venison with baby beetroots P 02 4998 7666 E wines@hungerfordhill.com.au
Cellar Door Open 7 days 10am - 5pm daily
Cellar Door Open Sunday to Thursday 10am - 5pm Friday and Saturday 10am - 6pm
1238 Milbrodale Road BROKE margan.com.au
2450 Broke Road POKOLBIN hungerfordhill.com.au
RRP $28.00
Made from 21 year old vines at our Glen Elgin vineyard in the parish of Pokolbin. Pale straw with a golden hue, it shows ripe peach with orange blossom on the nose. The palate shows layers of primary fruit characters supported by soft oak integration. Food Match - Enjoy this wine with roast chicken or full flavoured seafood dishes. P 02 4998 7580 E cellardoor@tullochwines.com Cellar Door Open 7 days 10am - 5pm Corner McDonalds & DeBeyers Road POKOLBIN tullochwines.com
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Images by Chris Elfes
Join us in the month of June for
huntervalleyuncorked.com.au
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FOOD Muse Kitchen boasts a more personal approach to food, wine and service delivering European inspired food that is season and produce driven. Muse Kitchen, located at the new Keith Tulloch Winery on Hermitage Road Pokolbin, is the newest venture for huband and wife team Troy and Megan Rhoades-Brown of Muse Restaurant and CafĂŠ. Lunch: Wed - Sun: 12noon - 3pm Available for private functions by request. Keith Tulloch Wines Lot 17 Hermitage Rd, Pokolbin
Clockwise from left: Mark & Belinda Stapleton from Restaurant Botanica, Sally & Robert Molines from Molines Bistro, Jess Graham & Guy Parkinson The Beltree and Megan & Troy Rhoades-Brown from Muse Restaurant & CafĂŠ and Muse Kitchen.
T: 02 4998 7899 E: muse@musedining.com.au muse@musedining.com.au
www.musedining.com.au www.musedining.com.au WORDS BY MELINDA KELLY & IMAGES BY CHRIS ELFES
LUNCH & DINNER 7 Days Peppers Guest House, Ekerts Road, Pokolbin NsW P: 02 4993 8999 E: restaurantsanctuary@peppers.com.au
www.restaurantsanctuary.com.au
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HUNTER VALLEY
FOOD
is Groups Sales, Marketing and Revenue Manager for four Hunter Valley hotel properties, so there is never a dull moment.
Husband & wife restaurant teams can be either fantastically dynamic or a recipe for disaster.
W
hilst in our mid-twenties, my husband and I ran several boutique hotels in the French Alps for an English ski company; a wonderful experience when we were each managing separate hotels. Then, we were asked to take on a larger hotel, he as the chef and I as manager. Let’s just say it was an interesting challenge - but one we would never attempt again.
were in the country,” says Mark. “The main criteria for our choice of location were that we needed to be in a food and wine focussed region, with like-minded people, and the Hunter Valley came up trumps.”
Belinda and Mark Stapleton, Megan and Troy RhoadesBrown, Jess Graham and Guy Parkinson, and Sally and Robert Molines are all very successful restaurateurs who have perfected the chef/husband and restaurant manager/ front-of-house/wife balance.
Megan and Troy Rhoades-Brown are responsible for the successful Muse Restaurant & Café located at Hungerford Hill on Broke Road, Pokolbin. The restaurant boasts a Sydney Morning Herald Good Food Guide Chef’s Hat, and the couple have recently opened a second restaurant, Muse Kitchen, at Keith Tulloch Wines on Hermitage Road.
Thankfully for us, these four very talented culinary couples all made their homes and established their restaurants here in the Hunter Valley. Belinda & Mark Stapleton - Restaurant Botanica Along with running Restaurant Botanica, Belinda and Mark Stapleton are the owners and operators of Spicers Vineyards Estate. The beautiful boutique hotel on Hermitage Road, Pokolbin, also incorporates the restaurant, gorgeous gardens and a vineyard. Add to the mix a 15-month-old daughter, and life is more than a little busy.
Megan & Troy Rhoades-Brown Muse Restaurant & Café , Muse Kitchen
“We love being able to provide a dining experience for our customers that is a true reflection of our passion and dedication for what we do,” Megan says. While they obviously love what they do, they say the biggest negative of running a business together is trying to find time off as a couple.
“Running our business together and having a family has been our biggest challenge yet,” says Belinda. “But Matilda is doing everything right to make life easier, and living on-site has turned out a great option for working and raising a family. We are able to have a nanny to look after her while we work, but she’s just a few minutes away for many quick visits or cuddles throughout the day.”
“While the odd day here or there is mostly achievable, holidays are something we long for but haven’t been able to do yet,” says Megan. “But we live in hope that this will change one day.”
And while it is not without its drawbacks (like trying to take time off together), Belinda and Mark both agree that running a business together works best for them.
“This question always causes a bit of tension, so we just leave it alone,” says Troy jokingly. “We encourage you to visit Muse and it will be quite clear who rules the roost.”
... our hearts and future were in the country.
“It’s nice to be working on the same thing, moving forward in the same direction and with the same goals. We motivate each other to succeed and reap the rewards together,” Belinda says. The couple have run several very successful hotels and restaurants in locations across Australia, but say that after working in Sydney, they were lured to the Hunter Valley’s lifestyle. “Although we had loved operating properties in rural areas, it wasn’t until we operated our restaurant and wine bar in Circular Quay that we really decided our hearts and future 38
BREATHE autumn 2012
When it comes down to who is the boss, they both dodge the issue.
... visit Muse and it will be quite clear who rules the roost.
Jess Graham & Guy Parkinson The Beltree Jess Graham and Guy Parkinson of The Beltree on Hermitage Road are full of youthful enthusiasm, talent and boundless energy. Along with The Beltree, Guy also operates La Vespa at Charlestown and Jess
“To ensure we take some time off together, we have designated date nights and we make no apology for sometimes having to say to people, ‘So sorry, we can’t come to your barbeque/party/event, we need a night together.’ Our friends and family really appreciate where we are coming from,” says Jess.
Restaurant as part of the Saxonvale Wine Group. Over the years, they have established several highlyacclaimed restaurants, including The Cellar Restaurant, Rothbury Estate, The Verandah Restaurant, Robert’s, and Bistro Molines, Hermitage Road.
Our friends and family really appreciate where we are coming from.
The couple plan to marry later this year at their ‘beloved Beltree’, which reveals their individual personalities and also their passion for relaxed Italian dining. In their ‘spare time’ they have planted delightful vegetable, fruit and herb gardens, and added a boules court for diners and friends to enjoy on a sunny weekend lunch. “We couldn’t think of a better place to get married. Beltree reflects everything we love about the Hunter Valley,” Jess says. “And no, Guy won’t be cooking for most of the wedding celebrations; although he is designing our wedding cake out of miniature portions of my favourite desserts.” Sally & Robert Molines Bistro Molines Sally and Robert Molines are veterans of the hospitality industry and Hunter Valley icons. They are one of the Hunter Valley’s best-known couples, and when you dine at their gorgeous Bistro Molines, it’s easy to see why. Robert’s superb French cooking and Sally’s natural flair for design and hospitality are a winning combination. Perched on the hill at Tallavera Grove at Mount View, the French bistro has a Sydney Morning Herald Good Food Guide Chef’s Hat and a reputation envied by many. The couple first came to the Hunter Valley in 1973 to open Happy Valley
“I think our success comes from being a team,” says Robert. “We’ve been married for 39 years and are a team at home and at work, where we share what we enjoy and work towards our goals to make people happy and create a wonderful atmosphere.” When asked what the best parts of working and living together in the Hunter Valley are, Robert Molines sums it up: “We have been able to raise two beautiful sons in a magical environment, where we can enjoy our life, our farm and our animals. It’s amazing being able to be creative in our industry and to have made millions of friends while doing so - and, of course, enjoying what the Valley has to offer: great food, great wines, great people, and plenty of fresh air,” Robert says.
I think our success comes from being a team.
In the Winter issue of Hunter Valley Breathe, Melinda Kelly continues to speak with more
Cheese Factory
Artisan Regional Cheesemakers Hunter Valley Cheese Company have been producing handmade preservative free cheeses on site for over 15 years. • Factory Viewing and Tastings daily • Award Winning • Preservative Free • Made with Vegetarian Rennet • Complimentary Cheese Talk daily 11am & 3pm • Factory Outlet Sales and Discounts
“Blessed are the Cheesemakers” HUNTER VALLEY CHEESE FACTORY & SHOP McGuigan’s Complex, 447 McDonalds Road Pokolbin P: 4998 7744 E: huntervalleycheese@westnet.com.au W: www.huntervalleycheese.com.au
AUSTRALIAN REGIONAL australian regional Food Store & food Café store and café
including
Sourced from state totastings state, lunch all day • produce city open to coast, inland to island, 7 days • 9am-5pm @ range of clean, taste our fantastic the small winemakers centre green Australian produce.
Restaurant and The Olive Tree Restaurant,
Breakfast to 12 noon p •9am 4998 6800 e • australianregionalfood@westnet.com.au Lunch 12noon to 4.30pm w • www.australianregionalfood.com.au & produce tastings
culinary couples,
Andy and Janet Wright of The Cellar and
Matt and Monika Dillow of The Verandah Restaurant.
426 mcdonalds road pokolbin hunter valley
Open 7 days 9am to 5pm @ the small winemakers centre 426 McDonalds Road Pokolbin Hunter Valley
P: 4998 6800 E: australianregionalfood@westnet.com.au W: www.australianregionalfood.com.au
breathe
subscriPTION
A true ‘local’ cheese tasting experience. We are providores of our own products as well as other local and imported cheeses, gourmet foods and home to the Hunter Valley Gelato Company. Purchase our products either to take home or sit and indulge in store with a glass of local wine or beer. Smelly’s Kitchen delivers fresh French-style bread, gourmet pizzas, stuffed baguettes, burgers and chips. VIP cheese tastings available $3 per person.
Purchases over $50 receive a 10% discount. All VIP tastings must be pre-booked.
STOP! No need to look any further. We stock all your local favourite cheeses as well - Smelly’s own, Binnorie Dairy, Hunter Belle plus other favourites from around the country and the globe. • A gourmand’s delight - you have to see it to believe it! Come on in, have a big snoop around. • Enjoy Merlo coffee with hand made Adora chocolate. • Hampers, Wedding Fromage Cakes and Gelato Cakes also can be ordered. Give us a call. • Conveniently open 7 days (closed Christmas Day).
Keep up to date with what’s happening in the Hunter Valley. Have Hunter Valley Breathe delivered to your door … four times a year.
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www.robertsrestaurant.com
PAYMENT METHOD Direct Deposit (please use your name as the reference) BSB: 112 879 Acc. No: 118 839 688 Acc. Name: Hunter Valley Wine Industry Association Cheque (made to Hunter Valley Wine Industry Association) Credit Card VISA
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Amount: ......................................................................................................................... Name: ............................................................................................................................... Card Number: ............................................................................................................ Expiry date: ................................................................................................................. Signature: ...................................................................................................................... Please send completed form via post, fax or email to: Hunter Valley Wine Industry Association, PO Box 352 Cessnock NSW 2325 F 02 4991 4535 E melinda@winehuntervalley.org.au For any enquiries please call 02 4991 4533. Hunter Valley Breathe is published quarterly by Hunter Valley Wine Industry Association. ABN 15728 023 119
Rustic Mediterranean inspired cuisine in a spectacular outdoor setting. Views from every table of manicured vines, picturesque countryside and the winding Hunter River. Saturday lunch 12-3pm Sunday breakfast & lunch 10am-3pm Wyndham Estate Dalwood Rd, Dalwood via Branxton www.olivetreerestaurant.com.au
Ph 02 4938 1831
lifestyle art
D
riving through the historic village of Branxton, you would hardly expect one of the Hunter Valley’s most dynamic art environments to be buzzing away behind the closed doors of the town’s oldest and most significant buildings. Push open the doors of the old Branxton Inn, the town’s first pub, and you could be in a bohemian inner Sydney studio. You will find artists at their easels, brushes and palettes in hand, or bent over drawing boards brandishing black sticks of charcoal, depicting the model in front of them with confident strokes. At the heart of this activity, amid a still life of coffee cups, wine glasses, plates of fruit, cheese and bread, the atmosphere enlivened by rhythmic music, you find Steve James.
BEHIND
closed doors WORDS & IMAGES BY VIRGINIA MITCHELL
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BREATHE autumn 2012
Opposite page: Inland Sea 700 x 550mm This page, clockwise from top left: Innercity Square 900 x 900mm, Blue/White Stripes + Beach Colour 1000 x 700mm, Head Over Heels 750 x 500mm, Greenvioletred yellow 1200 x 60mm
The energetic, fun-loving and creative force behind the Branxton Arthouse, Steve has been making, exhibiting and teaching art for over 20 years. Born in Cessnock, he grew up in the Hunter Valley, before moving away to take up a career in health care. Completing a Bachelor of Fine Arts in 1992 and a Master of Art in 1994 at the University of New South Wales’ College of Fine Arts, Steve has made his living through art ever since. His work has been shown in several exhibitions at Crawford Gallery in East Sydney, including many successful solo shows, and in further exhibitions at Harris Courtin Gallery, Sydney and Gallery, Canberra. He was also selected for the prestigious Salon des Refusés exhibition at the S.H. Ervin Gallery, Sydney and named a finalist in the inaugural Canberra Art Prize.
His paintings, which explore mythical themes in contemporary contexts, have been described as ‘tense, mythological compositions executed in jewel-like colours that evoke Roualt, Beckman and certain Melbourne romantic painters’ (Art Beat, Anna Johnson, Sydney Morning Herald). Steve is also an accomplished abstract painter. He treats the surface as a series of planes that he can alter through the skilled application of textured paint and brilliant colour. Fellow artist, Craig Malyon explains “there is something in his painting technique, a lustre that draws you inside the canvas. It’s in the glaze and the light, you are not stopped at the surface.” Steve is largely inspired by the colour and light of the picturesque valley he sees from his studio window, although his more recent works have featured a monochrome palette. Some of his small black and white paintings explore Steve’s ongoing love affair with the inner city - dark alleys, wet nights, reflected light. His ability to harness the two worlds of city and country inform his work with some of those tensions that Anna Johnson observed. The dark side of beauty fascinates him, and, at times, his refined charcoal drawings seem to describe the strange familiarity of dreams. A creative and versatile artist and inspiring teacher, Steve continues to exhibit locally in the Hunter Valley and in Sydney. See huntervalleyart.com.au for further information on art classes and workshops.
Steve is addicted to drawing - it is the foundation of art, he believes. He draws with passion and purpose, an approach he passes onto his students. His strong figurative works, in particular, show the influence of German and Australian Expressionism.
BREATHE autumn 2012
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brochures flyers wine labels advertisements billboards posters logos signs letterheads business cards
menus
illustrations with compliments envelopes booklets photographic styling winelists e-blasts packaging stickers lino prints newsletters invitations magazines postcards certificates presentation folders pull-up banners websites calenders prospectus
Lovedale Long Lunch h U N T E r Va l l E y
19 & 2 0 M ay 2 01 2
www.upperhunterwineandfoodaffair.com.au
A weekend of fine wine, gourmet food and music.
sally sneddon graphic design
4 alfred close east maitland p 4934 4781 e sally@ssgd.com.au sally@ssgd.com.au
www.ssgd.com.au
NEAR TO BROKE CELLAR DOORS AND RESTAURANTS
Fourteen modern self catering suites or cottages Pool, Spa, Kids Play Gym Orchard, Chicken Run, Alpaca Feeding BBQ at each cottage and at the Poolside Cabanas
www.woodlandolives.com.au
finewines@vindenestate.com.au www.vindenestate.com.au
Bus group bookings essential 02 4930 9156
INHOUSE FUNCTION CENTRE Gift Shop with Starline yarn and handknit clothing
Coach Transport 02 4990 1699
1100 Milbrodale Rd, BROKE
No Byo food or alCohol
6579 1081
www.starlinealpacas.com.au www.starlinealpacas.com.au
www.lovedalelonglunch.com.au
WHAT’S ON APRIL Indigenous Men’s Paintings Now until Saturday, May 19, 2012 A unique collection of paintings by Australian Aboriginal men from communities and art centres in the desert regions of Central Australia, exhibited at Cessnock Regional Art Gallery. Drawn from the Sims Dickson collection held here in the Hunter Valley. 16 Vincent Street, Cessnock. P o2 4991 6619 W crag.net.au
Vertical Shiraz Tasting AT Wombat Crossing Vineyard Every Saturday during autumn Wombat Crossing Vineyard is one of the smallest wine producers in the Hunter Valley, specializing in making tiny quantities of quality single vineyard dry table wines. On Saturdays during autumn they are offering individual vertical tastings of their medal & trophy winning wines. 530 Hermitage Road, Pokolbin. W wombatcrossing.net.au
The Verandah Restaurant Locals Night Sunday, April 1, 2012 It’s Mediterranean Night at The Verandah Restaurant. 6.30pm start with complimentary canapés and bubbles followed by a five course tapas
style degustation. $50 per person. BYO & no corkage. Palmer’s Lane, Pokolbin. P o2 4998 7231 W verandahrestaurant.com.au
Hunter Chefs & Co Networking Lunch Monday, April 2, 2012 A three course networking luncheon in a relaxed and friendly atmosphere. $65 members, $85 nonmembers. Emersons at Pokolbin, Hermitage Road, Pokolbin. E mail@hunterchefs.com.au
Wine & Chocolate Masterclass Friday, April 7 - Monday, April 9, 2012 Be guided through a selection of Wyndham Estate’s finest wine matched with the new premium range from The Hunter Valley Chocolate Company. Starts 2pm. $5per person. Bookings are essential. Wyndham Estate, 700 Dalwood Road, Dalwood. P o2 4938 3444 W wyndhamestate.com
New Generation Caravan of Courage - On the Road Again Friday, April 20 to May 20, 2012 Join the six New Generation Hunter Valley Winemakers (David Hook, Andrew Thomas, Rhys Eather, Nick Paterson, Mike De Iuliis & Andrew Margan) when they pop up at some secret & sexy locations between Melbourne and Noosa throughout May. Melbourne, Sydney,
Newcastle, Port Macquarie, Byron Bay, Brisbane & Noosa. W newgenerationhuntervalley.com.au
Shiraz Masterclass Saturday, April 21 & Sunday, April 22, 2012 Wyndham Estate presents a Shiraz Masterclass to indulge your senses. Starts 2pm & includes a shared cheese plate. $9.50 per person. Bookings are essential. 700 Dalwood Road, Dalwood. P o2 4938 3444 W wyndhamestate.com
Anzac Day Races Wednesday, April 25, 2012 Don’t miss the annual Anzac Day races. Featuring sensational racing, jazz on the lawn and free children’s activities. Entry $8 per adult. Race Course Road, Cessnock. P o2 4961 1573 W winecountryraceclub.com.au
Shakespeare in the Vines Much Ado About Nothing Saturday, April 28, 2012 Essential Theatre together with the Small Winemakers Centre is thrilled to present Shakespeare’s romantic comedy Much Ado About Nothing. 2012 is an exciting year for Essential Theatre as they proudly celebrate ten years of touring across Australia. Small Winemakers Centre, 426 McDonalds Road, Pokolbin. P o2 4998 7668 W stickytickets.com.au/7392
MAY Upper Hunter Wine & Food Affair Saturday, May 5, 2012 Denman’s Ogilvie Street is transformed with over 40 stalls featuring gourmet food, delicious local artisan produce, and Upper Hunter wines. Its unique village setting creates an ideal carnival atmosphere, with jazz bands, street performers and loads of kids’ entertainment. Ogilvie Street, Denman. W upperhunterwineandfoodaffair.com.au
Recovery at The River Sunday, May 6, 2012 Relax the day away at the magnificent Two Rivers Cellar Door. Enjoy great food and live bands to top off a great weekend in the beautiful Upper Hunter. 11am til 4pm. 2 Yarrawa Rd, Denman. P o2 6547 2556 W tworiverswines.com.au
Wine & Chocolate Masterclass Saturday, May 5 & Sunday, May 6, 2012 Be guided through a selection of Wyndham Estate’s finest wine matched with the new premium range from The Hunter Valley Chocolate Company. 2pm start. $5 per person. Bookings are essential. Wyndham Estate, 700 Dalwood Road, Dalwood. P o2 4938 3444 W wyndhamestate.com
The Verandah Restaurant Locals Night Sunday, May 6, 2012
CKM
RJ Wear
Pokolbin Village Resort
It’s Spanish Night at The Verandah Restaurant. 6.30pm start with complimentary canapés and bubbles & a five course tapas style degustation. $50 per person. BYO & no corkage. Palmer’s Lane, Pokolbin. P o2 4998 7231 E verandahrestaurant.com.au
Hunter Chefs & Co Season Lunch Monday, May 7, 2012 A seasonal four course luncheon at Margan Restaurant with matching wines. Guest speaker, Adam Humphreys from Sydney’s Arras Restaurant, will also conduct a workshop before lunch. $75
Broke Rd, Pokolbin NSW 2320 Ph: (02) 4998-6656 Open daily from 10am
Lauren Vidal
Naot Shoes
members, $100 non-members. Milbrodale Road, Broke. E mail@hunterchefs.com.au
Autumn “In Season’ Dinner Friday, May 11, 2012 Celebrate with friends at Ridge View Restaurant starting with a glass of Ridge View ‘bubbles’, canapés & a four course dinner. $65 per person or $85 with matching wines. BYO welcome. Ridge View wines available at Cellar Door prices. 273 Sweetwater Road, Pokolbin. P o2 6574 7332 W ridgeview.com.au
Lovedale Long Lunch Saturday, May 19 & Sunday, May 20, 2012 A progressive-style lunch where visitors wine & dine their way around seven participating Lovedale wineries over the weekend. Great wine, gourmet food, fabulous music and art. Entry includes: glass, meal with complimentary wine & dessert/ cheese. Seven different wineries on Lovedale & Wilderness Roads, Lovedale. W lovedalelonglunch.com.au
Shiraz Masterclass Saturday, May 19 & Sunday, May 20, 2012 Wyndham Estate presents a Shiraz Masterclass to indulge your senses. Begins 2pm & includes a shared cheese plate. $9.50 per person. Bookings are essential. 700 Dalwood Road, Dalwood. P o2 4938 3444 W wyndhamestate.com
CELLAR DOOR Come enjoy our fine range at the acclaimed Pokolbin cellar door - a breath-taking contemporary space designed to complement your Tempus Two experience. Vineyard Walk and Wine Tasting Experience Take a guided stroll through the Tempus Two vineyard and then experience a structured tasting with one of our friendly cellar door team.
When Where PRICE
10.30am everyday Departing from the Tempus Two Cellar Door $5 p/p - complimentary for Pewter Members
Bookings essential on Weekends and Public Holidays
Good Strong Powerful Friday, May 25 - Saturday, July 7, 2012 Developed by Artback NT, this touring exhibition stops at Cessnock Regional Art Gallery, showcasing extraordinary works of established and emerging Indigenous artists with disabilities which have been produced through art centres in the NT. 16 Vincent Street, Cessnock. W crag.net.au
Don’t Miss Your Introduction to
Hunter Valley Wine & Food Month On the next Page
Private Tastings available by appointment & groups welcome by appointment. Bookings essential. OPENING HOURS 10am - 5pm, 7 days (closed Christmas Day & Good Friday) TEMPUS TWO cellar door Cnr Broke & McDonalds Rds, Pokolbin (PO Box 209 Cessnock 2325)
P: 02 4993 3999 F: 02 4993 3988 E: info@tempustwo.com.au
www.tempustwo.com.au ABN: 78 052 179 932
WHAT’S ON JUNE
Throughout the month of June Immerse yourself in the Hunter Valley with a month-long series of intimate events celebrating our glorious wine and food culture. The following is a small sample of our enticing Hunter Valley Wine & Food Month experiences. Full details and accommodation bookings information on website. W huntervalleyuncorked.com.au
Hunter Valley Trophy & Gold Wine - Self Tour Throughout the month of June Treat yourself to a unique opportunity to taste some of the Hunter Valley’s Trophy & Gold medal winning wines. Many of these wines are not always on offer for regular Cellar Door tastings so take advantage of this experience to taste the best of the best. At various Trophy & Gold medal winning wineries. W huntervalleyuncorked.com.au
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Tempus Two Zenith ‘MultiMedals’ Wine Flight Daily throughout June
Tintilla Estate Fortified & Cheese Tasting Saturday June 2, 9, 16 & 23, 2012
A structured tasting of Zenith Semillon from 2005, 2007, 2009 and 2011. These vintages have received over 50 medals & trophies and this is your opportunity to experience these limited release ‘Cellar Door Only’ products. McDonalds Road, Pokolbin. P o2 4993 4999 W tempustwo.com.au
Join the Lusby family at Tintilla Estate in front of their Cellar Door fire to discover the luscious world of fortified wines. Samples of the wines are accompanied by cheese platters - a perfect indulgent warm-up before dinner. 4.30pm til 6.30pm $20 per person. Bookings are essential. 725 Hermitage Road, Pokolbin. P o2 6574 7093 E info@tintilla.com.au
Icon vs Icon - You be the judge Saturdays at 11am in June Visit Small Winemakers Centre and become a wine judge for the day. Taste Australia’s most iconic wine Penfolds 2006 Grange against three of our Hunter Valley icons. Name the wines correctly and you could win an Icon Pack valued at over $500. McDonalds Road, Pokolbin. P o2 4998 7668 W smallwinemakers.com.au
Sense-sations with Hunter Valley Smelly Cheese Shop & Tempus Two Saturdays at 11am in June Indulge your senses with a truly decadent experience of premium wine and the world of cheese, including an exclusive Botrytis Semillon gelato. Tempus Two & Hunter Valley Cheese Shop are passionate about the art of combining flavours and textures with added flair. Join them for their version of a ‘master class’. Corner Broke & McDonalds Road, Pokolbin. P o2 4993 4999 W tempustwo.com.au
ly Ju
12 0 2
winery running festival HUNTER VALLEY
Duck Sensation Saturdays throughout June Duck Sensation at The Verandah Restaurant at Calais Estate is a sensational six course dining experience where duck is the star. $85 per person or $115 per person with matching wines. Bookings are essential. Palmer’s Lane, Pokolbin. P o2 4998 7231 W verandahrestaurant.com.au
Chardonnay Cures Everything Saturdays & Sundays in June Scarborough Wine Co is offering a Cellar Door edible experience during June to celebrate Hunter Valley Wine & Food Month. Enjoy a cheese plate with a selection of cured meats while tasting their wonderful range of wines, and learn some essential wine & food pairing tips. 179 Gillards Road, Pokolbin & Scarborough On Hermitage, 972 Hermitage Road, Pokolbin. P 1300 888 545 W scarboroughwine.com.au
PARTICIPATE
• Winery Marathon • Winery Half Marathon • Winery 10km Run or • Lawler Partners Winery Wander 5km (run or walk) • Pacific Smiles Dental Kids Marathon & Storybook 2k
Whether you are a serious marathon runner or out for a social fun run, then this event has something for everyone. Staged in the heart of Wine Country the event includes 7 events from a marathon to a 2km run/walk for children. There are rides, great local food and wine, sports expo and exciting atmosphere.
Make a day of it and bring the whole family.
DESIGN
Sunday 22 July 212, Hunter Valley Gardens, Broke Rd, Pokolbin, NSW
Why not run for a cause and support
Ph: 02 4934 8138 or e: admin@hevents.com.au
www.huntervalleymarathon.net www.huntervalleymarathon.net
Heritage Lunch Experience AT Wyndham Estate & The Olive Tree Restaurant Saturdays & Sundays in June A VIP tasting at Wydham’s Cellar Door followed with a delightful lunch at The Olive Tree Restaurant - enjoy a juicy fillet steak and sides matched to a glass of 2007 Black Cluster Shiraz (four gold medals). After lunch stroll around the new Heritage Trail visiting George Wyndham’s original homestead. $60 per person. Bookings are essential. 700 Dalwood Road, Dalwood. P 02 4938 1831
Whispering Brook Olive Long Table Luncheon Saturday June 2, 2012 Experience a four course olive-inspired long table luncheon set in the olive grove at Whispering Brook. This alfresco lunch includes matching glasses of Whispering Brook, olive oil appreciation and learning about food matches for different styles of olive oils. Bookings are essential. 700 Rodd Street, Broke. P 02 9818 4126 W whispering-brook.com
Vine Wine Dine Saturday, June 2, 2012 Matt Polin guides you through his vineyard and viticultural techniques; Matt Burton takes you through his cellar and winemaking techniques. Then enjoy the wines with an eight course degustation dinner at Emerson’s at Pokolbin. Polin & Polin, Gundog Wine & Emerson’s at Pokolbin. P 02 4998 7668
Hunter Chefs & Co Season Lunch Monday, June 25, 2012 A seasonal four course luncheon at Muse Restaurant with matching wines by Hungerford Hill and workshop before lunch. $75 members, $100 non-members. Broke Road, Pokolbin. E mail@hunterchefs.com.au
The Verandah Restaurant Locals Night Sunday, June 3, 2012 It’s Asian Night at The Verandah Restaurant. 6.30pm start with complimentary canapés and bubbles followed by a five course tapas style degustation. $50 per person. BYO & no corkage. Palmer’s Lane, Pokolbin. P 02 4998 7231 W verandahrestaurant.com.au
Shiraz Masterclass Saturday, June 16 & Sunday, June 17, 2012 Wyndham Estate presents a Shiraz Masterclass to indulge your senses. Begins 2pm & include shared cheese plate. $9.50 per person. Bookings are essential. 700 Dalwood Road, Dalwood. P 02 4938 3444 W wyndhamestate.com
JULY The Verandah Restaurant Locals Night Sunday, July 1, 2012 It’s French Night at The Verandah Restaurant, Calais Estate. 6.30pm start with complimentary canapés
and bubbles followed by a five course tapas style degustation. $50 per person. BYO & no corkage. Palmer’s Lane, Pokolbin. P 02 4998 7231 W verandahrestaurant.com.au
Jazz AT Catherine Vale Sunday, July 1, 2012 Enjoy a great afternoon at Catherine Vale Wines with the sounds of the Preservation Jazz Band, fabulous food and wonderful wine. Music from noon til 3pm. No BYO please. 656 Milbrodale Road, Fordwich. P 02 6579 1334 W catherinevale.com.au
Simply Shiraz Saturday, July 7 & Sunday, July 8, 2012 Enjoy a weekend of Hunter Valley Shiraz, comforting winter foods, country music, blazing fire-pits and more at Simply Shiraz. 10am 4pm. Entry $10. 1596 Broke Road, Pokolbin. P 02 4998 7088 W oakvalewines.com.au
Winery Running Festival Sunday, July 22, 2012 Whether you are a serious marathon runner or out for a social fun run this event has something for everyone. Staged in Pokolbin in the heart of Hunter Valley wine country, the event includes seven individual events from a marathon to a 2kmrun/walk for children. P 02 4943 8138 E admin@hevents.com.au W huntervalleymarathon.net
o a k va l e is proud to present
ent
7 & 8 JUly 2012
only ry * $10 pe
A weekend of Hunter shiraz... comforting winter foods, country music, blazing firepits... and more!
entries now open online
HUNTER VALLEY
r pers on
VenUe: oAKVAle WInes 1596 Broke Road, Pokolbin NSW // tICKets AVAIlABle At tHe GAte CALL 02 4998 7088 OR VISIT www.OAKVALEWINES.com.au www.OAkVALeWINeS.com.au
Top LEFT The Verandah Restaurant celebrated their 5th birthday with a huge Spanish themed party. TOP RIGHT Get your hands dirty with vintage fun at Brokenwood Wines. BOTTOM LEFT An international Chinese delegation enjoyed their tour of the Hunter Valley as part of a Wine Australia immersion. BOTTOM RIGHT Winemaker, Samantha Connew recently conquered the New York Marathon.
OUT & ABOUT
in the Hunter Valley
TOP LEFT Pepper Tree Wines staff go all out at a recent Moulin Rouge night. BOTTOM LEFT Bill and Will Sneddon and Jared Ross guide a bin of Semillon in to be crushed at Allandale Winery. BOTTOM RIGHT Masseur Sally Margan from Heavenly Hunter soothes aching bodies during 2012 vintage. ABOVE RIGHT Brokenwood Wines General Manager, Geoff Krieger is a tad shocked at their traditional start of vintage weigh-in.
“Robert Molines - Aka Bob the Cook”
CHRIS ELFES PHOTOGRAPHY POKOLBIN
|
NEWCASTLE
|
SYDNEY
www.chriselfesphotography.com | 0413 805 222 | elfesphoto@bigpond.com.au 50
BREATHE autumn 2012
behind every taste there’s a tale…
Discover over 150 years of winemaking experience with a trip to Tyrrell’s Hunter Valley winery. We are proud to share our rich heritage by taking you on a journey beyond the Cellar Door – explore our red and white winemaking facilities and see first hand the old oak vats and historic red cellar, still in full operation. Visit the original iron bark hut built by Edward Tyrrell and then let Andrew, Murray and the Cellar Door team guide you through as tasting of our award winning wines including the: • Vat 1 Semillon - Australia’s most awarded white wine. • Vat 9 Shiraz - our flagship shiraz and rated 97 Points in the 2012 James Halliday Australian Wine Companion. • Johnno’s Semillon – sourced from 102 year old vines and made using the original basket press. • Our range of Single Vineyard semillons, chardonnays and shiraz – all scoring over 93 Points in the 2012 James Halliday Australian Wine Companion VISIT US: 1838 Broke Road, Pokolbin NSW 2320 CONTACT US: Ph: (02) 4993 7000 Email: info@tyrrells.com.au info@tyrrells.com.au www.tyrrells.com.au TyrrellsWines
CELLAR DOOR: Monday to Saturday, 9am - 5pm & Sunday, 10am - 4pm Winery tour daily 10.30pm, cost $5 per person, no bookings required Private group tour & tasting, cost $8 per person, min 15pp, bookings essential Wine tasting masterclass, Saturdays 11am - 12pm, cost $20 per person, bookings essential