Off The Press Spring Edition 75

OFF THE

PRESS AUTUMN 2017 ISSUE 75

LET THE

MAGIC OF 2017

BEGIN...

C E L E B R AT I N G 4 5 Y E A R S of Briar Ridge Vineyard, wines speaking of true place and Hunter Valley Heritage

www.briarridge.com.au

Hello

AND WELCOME TO THE AUTUMN OFF THE PRESS EDITION 75!

From everyone at Briar Ridge we hope you have had a cracking start to 2017. Harvesting is now over in the Vineyard, Gwyn and the Winery Team are in full swing working their magic, creating our Vintage 2017 wines.

We are also excited to announce that 2017 marks 45 years of Briar Ridge Vineyard, celebrating wines speaking of true place and Hunter Valley Heritage.

Over the summer months our Cheese and Antipasto platters have been a huge hit at Cellar Door! With many of our guests enjoying a glass of wine to accompany their platter whilst sitting on the deck, relaxing and enjoying the tranquil Briar Ridge setting.

Gwyn and the team have enjoyed selecting the March Winemakers’ selections for our members.

The mixed showcasing a few new releases to the stable, such as the 2016 Squire Chardonnay, 2015 Old Vines Shiraz and a new blend 2016 Tempranillo Shiraz (fondly known as the Tesh around the Winery and Cellar Door), along with a few all time favourites including; 2016 Fumé, 2015 Stockhausen Semillon and 2013 Big Bully Cabernet. We look forward to hearing what you think and seeing your happy wine snaps on facebook and instagram.

The Briar Ridge team is also excited about the return of the Port to Port Mountain Bike race to the Vineyard. This year we will be hosting the finishing line for stage two on Friday 26th May. Held annually, the race is designed to be fun and challenging for riders of all levels, from recreational to competitive. Beginning at the idyllic Nelson Bay Marina, riders are greeted by four days of sandy tracks, fire trails, testing hill climbs (particularly coming out of the Briar Ridge Vineyards), fast single tracks and steep descents that take in the spectacular Hunter Valley and Newcastle Region.

The team is also in the midst of selecting what wines to showcase at our members events in 2017, starting things off with the Bathers' Pavilion Luncheon on March 25th (which sold out quickly) followed by a Blending Session and Hunt Gather and Harvest Dinner at the Vineyard on June 17th, catered for by Robert and the team from Bistro Molines... take a look at our events section of OFF THE PRESS or on our website (briarridge.com.au) for further details and events in 2017 - we look forward to catching up with you soon!

For now though it’s time to pour a glass of your favourite Briar Ridge wine, sit back, read on and relax...

Cheers, The Briar Ridge Team OFF THE PRESS | AUTUMN 2017 | ISSUE 75 WELCOME

2017 MEMBER EVENTS

1

Bathers’ PavilLion Luncheon

Saturday March 25th 2017

session & hunt, gather & 2 Blending harvest dinner AT

BRIAR RIDGE VINEYARD

Saturday June 17th 2017

3 Indulgence Newcastle Club Dinner Friday August 25th 2017 (Vintage Club members and their guests only)

Harbour 4 Sydney Twlight Cruise

Saturday 4th November 2017

2017 Cellar Door Events

1

PORT TO PORT STAGE 2 FINISH LINE

FRIDAY 26th MAY 2017

T

oday Briar Ridge consists of 70 acres of vines scattered across the property, making it the largest boutique vineyard holdings in the Mount View region.

Grape varieties grown on the property include Chardonnay, Semillon, Verdelho, Tempranillo, Pinot Noir, Shiraz, Merlot, Fiano and Petit Verdot.

In preparation for the planting of the first vines, the property was developed to ensure it took full advantage of its surrounding environment. Through contouring the landscape to hold water run off and leaving established trees in place, to act as windbreaks and assist in keeping the air temperatures down during times of extreme weather conditions.

CELEBRATING 45 YEARS IN OUR

VINEYARDS AND WHAT LAYS BENEATH...

Located in the picturesque Mount View region of the Lower Hunter, Briar Ridge Vineyard was established in 1972.

The first of our vineyards sat approximately 182 metres above the surrounding plains, creating a unique microclimate for the vines. This elevation was chosen to protect the vines against extreme temperatures, allowing the grapes to ripen slowly and evenly over a longer period of time. Additionally, the property followed the contours of the foothills of the Brokenback Ranges, with undulating slopes, allowing for varieties to be preferentially planted according to desired environmental factors.

When Dr John Davis, who holds a first-class honours science degree and a PhD in Geology, took an interest in the Briar Ridge property, his vision was to forge a reputation as an astute viticulturist with an unerring eye for matching soil types with their most suited grape varieties. From the very beginning he has believed that to be a successful viticulturist required an acute understanding of the soil and rock formations that underpin the foundations of the vines and therefore quality of the wines produced. With this in mind, when Dr Davis invested in the Briar Ridge Vineyard property, he set about combining his geological knowledge and viticultural principle to achieve just that.

The rocks and soils beneath the Vineyards consist of terra rossa clays and sandy clay loams derived from limestone rich sediments, providing foundations similar to those of the vineyards in France, which are underlain by limestone from one end to the other.

Whilst this soil structure is quite rare in Australia, it is one of the key ingredients to having a successful vineyard - something that as a Geologist and owner of Briar Ridge Vineyard he is a firm believer in. As the limestone laden soils allow for good drainage and high levels of calcium, both of which are critical for healthy vine growth and ensuring the opportunity for premium fruit to develop and ripen within its environment.

The control of fruit yield, allowing for full development of flavour and character in the grapes, optimum soil profiles and mature vines found within the Briar Ridge vineyards, create wines speaking of true place and Hunter Valley Heritage.

OFF THE PRESS | AUTUMN 2017 | ISSUE 75 CELEBRATING 45 YEARS

VINEYARD UPDATE FROM BELINDA KELLY

The 2017 Vintage started with extremely high temperatures and virtually zero rain fall here in Mount View. Our main focus in the vineyard was to keep the vines well watered and as stress free as possible from the environmental factors allowing the vines to continue to develop and bunches ripen.

The remaining grapes are picked with the mechanical harvester at night when the grapes have cooled after the heat of the day and the baume levels have stabilised.

We began harvesting in mid January starting with the Chardonnay followed closely by Verdelho, Semillon and then the red varietals in early February.

As we move into Autumn, the days shorten and the nights begin to cool and the vines start to drop their leaves and move into dormancy in preparation for the winter. The Vineyard team and I then begin to prepare for the coming season and so starts the beginning of Vintage 2018.

We used both mechanical harvesters as well as a team of hand pickers, with our premium blocks such as the Briar Hill and Dairy Hill picked by hand to select only the best quality fruit.

Cheers, Belinda Viticulturalist, Briar Ridge Vineyard

WINERY REPORT

FROM GWYN OLSEN 2017 is shaping up to be a great year for Briar Ridge, with Mother Nature proving to be very kind with a dry and warm summer perfect for ripening the fruit in the vineyards! The Chardonnays were picked with great flavour and length, and are currently happily fermenting away in barrel. The Semillons were ripe and pristine with lifted jasmine floral notes on the nose and lemon curd and lemongrass notes on the palate.

Thankfully the snakes stayed away with none sighted this year however, the kangaroos did manage to find themselves something to snack on in the Shiraz blocks! Whilst it was exceptionally hot ripening for the reds, with Belinda’s great work they remained looking happy and healthy leading into harvest. We are also very excited that the new block of Fiano planted in front of the old cottage was picked this year. The fruit was concentrated and perfumed however only a small amount was harvested!

I am sure that 2017 is going to be a great year for both red and white wine from Briar Ridge Vineyard.

Cheers, Gwyneth Olsen Chief Winemaker, Briar Ridge Vineyard OFF THE PRESS | AUTUMN 2017 | ISSUE 75 BRIAR RIDGE NEWS

AUTUMN CLUB PACK WINES 1

2016 Blanc de Blanc New Release

This elegant Blanc de Blancs is made from Chardonnay grapes which were carefully made into a style retaining delicate fruit flavours and fine structure.

The wine is showing lifted aromas of citrus and stone fruits combined with creamy yeast complexity. The palate is fresh and lively with a long fine crisp finish.

Cellaring Period A wine for celebration!

Best consumed whilst young.

2

2016 The Squire Chardonnay New Release

This traditional style of Hunter Valley Chardonnay is rich and opulent packed with notes of peach and melon. Subtle influence of oak provides structure and spice notes, with a natural nectarine like acidity adding a vibrant line.

Cellaring Period This generous, fruit driven style of Chardonnay is made to be enjoyed now and in the medium term.

3

2015 Stockhausen Semillon

A classic style of Hunter Valley Semillon, this wine bursts with notes of lemon cordial and zesty lime like acidity.

The nose has delicate floral notes of lemon blossom and hints of lemongrass opening to a defined palate of great length and elegance.

Cellaring Period Excellent drinking while young, or will gain complexity with careful cellaring up to 7 years.

4

2014 The Briar Blend

A unique wine from our ‘dyslexic block with the intention of expressing vineyard characteristics. The varieties were fermented together to enhance and bring together the individual varietal profiles, as well as build mid palate texture. The resulting wine is complex with the natural vineyard acidity providing length and a dry, persistent finish. Our ‘dyslexic’ block containing all five varieties (Sauvignon Blanc, Semillon, Chardonnay, Verdelho, Vermentino) was harvested on one day and crushed into picking bins.

Cellaring Period Best consumed within the short to medium term.

5

2016 Early Harvest Semillon

Harvested early to capture the racy citrus flavours with refreshing acidity and a refined, persistent finish.

Delicious on its own or with seafood and light salads.

Cellaring Period Drinking well now or cellar medium term.

6

2016 Fumé

Our Fumé represents small parcels of fruit selected for their distinctive varietal and regional characters. A barrel fermented blend of Semillon and Sauvignon Blanc that is rich, complex and textural in style. Semillon provides the citrus backbone with richness and flavour from lees contact, whilst the Sauvignon Blanc has subitle fruit on the palate but maintains a fresh vibrancy on the finish.

7

2016 Rosé

A fresh, dry delicate style made from Shiraz and Merlot grapes sourced off our Hunter Valley vineyard.

This wine shows great length with rich guava, strawberries and cream flavours dominating the palate.

Cellaring Period A wine to be enjoyed now and served chilled.

8

2015 Old Vines Shiraz New Release

The perfumed nose displays delicate notes of white pepper and lifted violet notes leading into a palate of rich, juicy red fruits with bright crunchy acidity.

Fine grained, silky tannins provide great structure and length supported by clove and aniseed oak spice notes.

Cellaring Period This wine is made to be enjoyed now or in the coming years.

9

2013 Big Bully Cabernet Sauvignon

A classic expression of Cabernet Sauvignon from our Wrattonbully vineyard, this wine is packed with intense fruit notes of blackcurrant and red fruit notes. The subtle dark spice notes of nutmeg and clove linger on the nose and the palate is rich and juicy, with cocoa like tannins providing a silky structure and good length.

Cellaring Period Drinking well now or will further develop with medium to long term cellaring.

Cellaring Period Best consumed within the short to medium term to enjoy the fresh and zesty flavours.

OFF THE PRESS | AUTUMN 2017 | ISSUE 75 AUTUMN WINES

AUTUMN CLUB PACK WINES

10

2015 Tempranillo

Our Hunter Valley Tempranillo is vibrant in colour and full of dark fruits with hints of spice. A medium bodied wine packed with cherries and savoury spice that is beautifully integrated with fine tannins.

Cellaring Period This wine is made to be enjoyed now and over the next 5 years.

11

2014 Cold Soaked Cabernet Sauvignon

This wine is a classic example of Cabernet Sauvignon, deep in colour with lifted aromas of blackberry, cassis and dried herb notes. The palate is layered with dark berry fruit and balanced with fine grained tannins and a subtle oak influence.

Cellaring Period This wine is drinking well now or will benefit from short term cellaring.

12

2014 Merlot

This estate grown Hunter Valley Merlot is an elegant medium bodied style showcasing plums and cinnamon spice Cellaring Period Drink now or cellar for up to 5 years.

13

2016 Tempranillo Shiraz New Release

Our 2016 Tempranillo Shiraz is a new wine for Briar Ridge. Made in the traditional Spanish ‘joven’ style, this wine has no new oak allowing the focus to be the bright juicy palate and crunchy acidity.

Cellaring Period Released young this delicious wine is made in a drink now style to enjoy the vibrant fruit.

14

This wine has been made focussing on natural acid length whilst using old puncheons to add texture and richness to the wine. A savoury wine with spice notes and a lemon sherbet acidity.

Cellaring Period This intriguing and refreshing wine is best enjoyed in its youth.

15

2011 Dairy Hill Shiraz

This wine reveals a lovely intense red fruit palate complemented by savoury and spice characters typical of the region. We mature the wine in the finest French oak barrels which delivers a wellstructured and elegant finish with great length.

Cellaring Period Reward yourself with careful cellaring up to 10 years.

16

2014 Petit Verdot

The dark vibrant colour of this Hunter Valley Petit Verdot provides an insight into the intense black fruits, herbaceous leaf notes and robust but fine tannin structure that this variety is known for.

Cellaring Period Made to be enjoyed now and will continue to evolve for years to come.

17

2016 Briar Hill Chardonnay

Sourced from our Briar Hill block, this Chardonnay is a serious style packed with intense fruit and winemaking artefact. White flowers, nectarine and gun powder notes fill the nose. The palate explodes with bright peach notes, wet stone and nutty characters. Crunchy white nectarine like acidity dances across the palate whilst a judicious use of oak provides structure and length.

Cellaring Period Made to be enjoyed now and over the next 5 years.

OFF THE PRESS | AUTUMN 2017 | ISSUE 75 AUTUMN WINES

2016 ‘Old Bush Vines’ Trebbiano

Easter Wine Deliveries Travelling away from home this Easter? The Briar Ridge team have you sorted with FREE delivery anywhere in Australia for the month of April – minimum 12 bottles.

Single Vineyard Limited Release SIX Pack (45 packs available to Vintage Club members only) Featuring some of our best award winning and highly rated Single Vineyard wines from 2009, 2011 and 2014. We have put together a limited release six pack showcasing some of the Hunters best Semillon and Shiraz, speaking of true place and Hunter Valley heritage.

Delivered to your door in a signature Briar Ridge Vineyard timber box.

ONLY $265

including tasting notes and information of each wines achievements with FREE freight.

This limited release Six pack includes: • 1 x 2009 Dairy Hill Semillon • 1 x 2011 Dairy Hill Semillon • 1 x 2014 Dairy Hill Semillon • 1 x 2009 Dairy Hill Shiraz • 1 x 2011 Dairy Hill Shiraz • 1 x 2014 Dairy Hill Shiraz

Roasted autumn vegetables with Lancashire cheese Serves 4 as a side dish and 2 as a main A colourful and hearty dish for Autumn.

We recommend the Briar Ridge 2016 Tempranillo Shiraz from the Varietal range to accompany this dish.

Ingredients 1 large butternut pumpkin 1 medium red onion 6 Tbsp Olive Oil 1 large sprig fresh sage 1 large Zucchini 1 Tbsp balsamic vinegar 100g Lancashire cheese (English Cow’s Milk Cheese)

Weddings at Briar Ridge Briar Ridge Vineyard provides an idyllic setting for an intimate wedding.

The vineyards and carefully landscaped gardens offer a stunning backdrop that is unparalleled.

We can cater for up to 80 guests for a seated function, and 120 people for a cocktail event.

All our weddings include a menu which is carefully prepared by Robert Molines and his team at Bistro Molines, alongside our award winning wines to be enjoyed on your special occasion.

Method 1. Preheat the oven to fan180C. Using a sharp knife, cut the pumpkin in half and scoop out the seeds. Cut the halves into smaller pieces and remove the skin, then chop the flesh into big bite-sized pieces.

2. Halve the onion and trim the root end leaving enough end to hold the segments together. Peel and then cut each half into four wedges.

Scatter the pumpkin and onion in a large roasting tin so they have plenty of room to roast, drizzle over 5 tbsp of the oil and toss together. Strip the sage leaves from the stem and roughly chop. Scatter over the vegetables and season. Roast for 20 minutes, stirring once halfway through.

3. Meanwhile, slice the zucchini thickly and toss with the remaining oil. Remove the roasting tin from the oven and push the partly cooked pumpkin and onion to the side. Put the zucchini slices flat on the base and season. Roast for a further 10 minutes, until all the vegetables are tender.

4. Remove tin from the oven, sprinkle the vinegar over the vegetables and toss. Crumble over the Lancashire cheese.

Toss lightly so the cheese melts slightly and serve.

MOTHER'S DAY Bring Mum along to the Cellar Door during May and treat her to your member’s benefits. Enjoy access to all Briar Ridge wines featured at Cellar Door, a complimentary cheese plate and 20% off for Mum on the day.

OFF THE PRESS | AUTUMN 2017 | ISSUE 75 FEATURE RECIPE

OFF THE

PRESS AUTUMN 2017 ISSUE 75

Share your ‘#WINESTAGRAMS’ with Briar Ridge Vineyard!

The Briar Ridge team are always excited when it’s time to send out the Vintage member club packs, but we get really excited when we see how everyone is enjoying their newly acquired club pack wines with a few happy snaps online.

Congratulations Catherine Riley, winner of the October Club Pack favourite moments with Briar. >

Contact Us ALEXANDRIA CARRUTHERS

Vintage Club Co-ordinator Briar Ridge Vineyard 593 Mount View Road, Mount View NSW 2325 PO Box 148, Cessnock NSW 2325 Email vintageclub@briarridge.com.au Phone 02 4990 3670 | Fax 02 4990 7802 Open 7 days a week for tasting and sales, 10am - 5pm #BriarRidge

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www.briarridge.com.au