Off The Press Autumn 2018, Issue 78

Off The

Press Autumn 2018. Issue 78.

THE WONDERS OF VINTAGE 2018...

Autumn Club Pack Wines 2018 Member Events 2017 New Release Chardonnays 2018 Vintage Update & More...

www.briarridge.com.au

Hello and welcome to the Autumn edition of Off The Press We hope that by the time you’re reading this edition of Off The Press, you’ve opened and are enjoying your first bottle of the 2018 members Autumn tasting pack.

Things here at the Vineyard are slowing to a steady pace once again. After a scorching hot, but successful vintage the Vineyard and Winery crews have earned themselves a well deserved rest, focusing now on getting the whites to bottle and reds into barrel.

As the Cellar Door team excitedly awaits the release of our 2018 vintage wines, we have welcomed the 2017 Chardonnays onto the tasting list. For those lucky enough to receive the white and mixed Winemaker’s selections, you’ll be some of the first to try these truly delicious wines, even if we do say so ourselves! Flip over to page 4 for all things Chardonnay and an introduction to the New Release 2017 Chardonnays.

New Release 2017 Chardonnays. our members and how we can enhance your online experience. Keep an eye out over the next few months for an email with your new login details to the new member’s online portal.

We are also excited to announce that we are now running “Behind the Scenes Tours” here at Briar Ridge from 2pm until 2:30pm, every Friday to Sunday.

The tours are designed to explore the magic that goes on behind the scenes and provide insight to what happens in the winery at any given stage of the winemaking process.

Tours are $5, with bookings essential. Call ahead on 02 4990 3670 or email vintageclub@briarridge.com.au.

As always, we look forward to hearing from you and your next visit to the Cellar Door, welcoming new friends and catching up with familiar faces - see you soon!

Cheers, Alexandria, Steve and the Briar Ridge Team.

The team are also thrilled to announce the arrival of our new website which we hope will only add further enjoyment to your Vintage Wine Club membership. A big focus of the new website development has been around

P.s Don’t forget to call ahead and book a cheese and/or antipasto platter on your next trip to the Cellar Door - 02 4990 3670.

2.

Winery Report From Gwyn Olsen

The 2018 Vintage harvest started earlier than normal with the sparkling base and the Briar Hill Chardonnay being picked on January 10th.

The warm dry spring and summer has lead to near perfect conditions for ripening resulting in both reds and whites looking stunning. Both the Dairy Hill Semillon and the Dairy Hill Shiraz are both currently fermenting and I am very happy with the structure and expression of fruit. It is great to see all of Belinda’s hard work in the vineyard really paying off!

It has been a short and fast season this year, with all of our Hunter Valley fruit into the winery by February 7th. Although quality is up, the lack of rain here in the Hunter has resulted in volumes being down, particularly in Chardonnay and Shiraz. This January has also seen the bottling of our 2017 Chardonnays, with the Stockhausen, Squire and Briar Hill all now safely in glass. The Stockhausen and the Squire Chardonnay will both be available immediately, however for those keen on the Briar Hill – I am sorry to say you are going to have to wait until it’s released in July to get your hands on it!

We will keep it safe and happy in our cellars until then.

I hope you have all had a great summer season, drinking some lovely crisp, chilled whites. Bring on winter and the new reds!

Vineyard Update From Belinda Kelly

Vintage 2018 officially started with the hand picking of our Single Vineyard Briar Hill Chardonnay on the 10th of January, around two weeks earlier than in previous years.

For the vineyard team, vintage 2018 involved long nights machine harvesting and hot humid days hand picking (we machine harvest at night so the grapes have cooled down and the berries have stabilised after the heat of the day, helping to keep the great flavours in the grapes).

Thankfully, all of our vines at the Briar Ridge vineyard have under vine drip irrigation, which assisted in keeping the vines watered through hot and extremely dry weather conditions that continued from Spring into Summer. However, the lack of rain has meant a disease free growing season, resulting in the vines being in great shape, with nice big plump bunches.

The first of our white grape varieties to come off the vines included Chardonnay, Semillon and Verdelho which, were all in excellent condition and packed full of flavour. Our red grapes also looked phenomenal, with plenty of colour and flavour. Overall vintage 2018 is shaping up to be a standout year. With all of our grapes now safely delivered to the winery it’s over to the winery team to work their magic and make our delicious 2018 vintage wines.

3.

3.

The Chardonnay Resurgence and New Release 2017 Chardonnays.

You may have heard our Head Winemaker Gwyn Olsen admit to drinking “shameful amounts of Chardonnay” over the years… maybe so Gwyn, but there’s nothing shameful about the resurgence of Chardonnay over the last decade. We thought it time to explore this Chardonnay renaissance and in particular, the three styles made by Gwyn for the Briar Ridge portfolio.

The resurgence…

Over the last 10 years this 1980’s household favourite has come back with gusto. Chardonnays of this era were typically heavy and rich styles with dominant oak characters. Around this time, we were eating heavily European influenced dishes (think Spaghetti Bolognese) and were more inclined to enjoy our food and wine separately. Just as our lifestyle and food choices have evolved since then, so too has our preference for wine styles that complement and enhance our enjoyment of food. Enter the new-age Chardonnays we are seeing today. An ideal food-style wine featuring, subtle nutty, creamy and stone fruit characters with the slightest hints of oak.

Enjoying the discovery since 1972.

Chardonnay was one of the first varieties to be planted in our Boutique Hunter Vineyards in 1972.

2017 Varietal Squire Chardonnay

2017 Signature Stockhausen Chardonnay

2017 Single Vineyard Briar Hill Chardonnay

Available now. RRP$23 | Memb $18

Available now. RRP$28 | Memb $22

Available July. RRP$35 | Memb $28

WINEMAKING Each individual block was harvested at optimal flavour and acidity ripeness and then de-stemmed, chilled and pressed off skins. The resulting juices were settled in tank before being racked off solids into ferment. 30% of this wine was fermented in oak, with the remaining parcels fermented in stainless steel to capture the bright primary fruit flavours. Following ferment, the wines were left on lees for four months to build mid palate texture before the individual parcels were blended. The resulting wine was stabilised and prepared for bottling.

WINEMAKING After crushing and destemming the must was chilled to 12ºC, then pressed and cold settled. Once settled, the clear juice was racked and inoculated with a selected white wine yeast and fermented at 12–15ºC for 20 days. The fermentation was carried out in new and one year old small French oak casks. The wine received extended maturation on yeast lees with occasional lees stirring. After 10 months in the oak casks, the wine was racked to a stainless steel vessel, stabilised, fined and filtered for bottling.

WINEMAKING This block of Chardonnay was hand harvested and whole bunch pressed directly into French oak puncheons, both new and used, for full solids wild fermentation. The resulting wines were kept in barrel for a period of ten months before being blended, gently fined and prepared for bottling.

TASTING NOTES This traditional style of 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.

TASTING NOTES Created in a style paying homage to the pioneers of the Hunter Valley around 40 years ago. It is rich and creamy with ripe peach and tropical notes. The refreshing citrus characters are supported by a subtle use of oak to produce a wine that is soft and creamy with a lingering finish.

TASTING NOTES Sourced from our Briar Hill block, this Single Vineyard 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.

2018 Member Events.

Wine Reviews.

Celebrating the wins...

Our member events this year promise to be fun and unique (like always!) If you haven’t been to a member event yet, put it in your diary or on your must-do-list for 2018. They are a great way to try our delicious new release and museum wines (before general release) and meet our winemaking team and other Vintage Club members. But don’t just take our word for it!

James Halliday Rated Winery 2011| 2012 | 2013 | 2014 | 2015 | 2016 | 2017 | 2018

Rating 94 Points 2016 Single Vineyard Dairy Hill Semillon 2016 Varietal Fumé Semillon Sauvignon Blanc

“We enjoyed ourselves enormously as always, meeting you all, and some lovely other people and of course the food and, most especially, the wines.”

Michael and Caroline Jacobi Vintage Club Members since 2012

2014 Limited Release Big Bully Cabernet Sauvignon

Rating 93 Points 2016 Stockhausen Signature Semillon

Our first event for this year is the Bathers’ Pavilion Luncheon at Balmoral in March. We’d love to see you there.

2016 Varietal Tempranillo Shiraz

New Release

2016 Members Blend Created using hand selected parcels off our estate grown vineyards in the Limestone Coast.

Bathers Pavilion Luncheon Saturday 24th March, 2018 | $150per person

This delicious red, created by Heather Allan, Ross Allan, Ruth Smyth, David Smyth, Michael Jacobi, Caroline Jacobi, Ian Stewart and Liz Stewart , was the winner of the annual Briar Ridge blending session.

Blending Session and Hunt, Gather & Harvest Dinner Saturday 18th August, 2018 | $120per person

Nagisa, Japanese Luncheon

Named “Where did it go?” this wine was skillfully blended by the group and tweaked by Head Winemaking Gwyn Olsen before being prepared for bottling. A smooth blend of fruit from the Wrattonbully region.

Available now RRP $28 | Memb $22

September, Newcastle | Further details to come.

Sydney Harbour Twilight Cruise Friday 2nd November, 2018 | $125per person 5.

Autumn Tasting Packs.

Key:

• •

Mixed Packs

White Packs

Red Packs

2017 Fumé •

A barrel fermented blend of Sauvignon Blanc and Semillon that is rich, complex and textural in style. A citrus backbone with subtle fruit and a fresh vibrant finish. Cellar: Drinking well now.

2017 The Dam Verdelho •

Made to highlight the primary fruit characters of guava, melon and hints of mandarin. These primary fruit flavours unite seamlessly on the finely balanced palate. Cellar: Drinking well now.

2017 The Squire Chardonnay •

Rich and opulent wine packed with notes of peach and melon. Subtle influence of oak provides structure and spice notes. Cellar: Drinking well now or cellar medium term.

2017 Early Harvest Semillon •

Harvested early to capture the racy citrus flavours with refreshing acidity and a refined, persistent finish. Cellar: Drinking well now or cellar medium term.

2016 Tempranillo Shiraz •

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. Cellar: Drinking well now.

2014 Old Vines Shiraz •

The perfumed nose displays hints of white pepper and lifted violet notes leading into a palate of rich, juicy red fruits with bight crunchy acidity with fine grained, silky tannins.

Cellar: Drinking well now or cellar medium term.

2015 Old Vines Shiraz • •

2016 Tempranillo •

2016 Old Bush Vines Trebbiano •

2017 Stockhausen Signature Semillon •

The perfumed nose displays hints of white pepper and lifted violet notes leading into a palate of rich, juicy red fruits with bight crunchy acidity with fine grained, silky tannins.

Cellar: Drinking well now or cellar medium term.

Made focusing 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 Cellar: Drinking well now.

2014 The Briar Blend •

The nose opens with nuances of herb, tomato leaf and lemon blossom.

Complex and layered, the upfront fruit characters of nectarine, passionfruit and lemon lead to a savoury, textured wine. Cellar: Drinking well now or cellar medium term.

2016 Members Blend • •

Created using hand selected parcels off our estate gown vineyards in the Limestone Coast. This Members Blend was the winning wine created by the Allan’s. Smyth’s, Jacobi’s and Stewart’s at the annual Briar Ridge blending session.

2015 Big Bully Cabernet Sauvignon • •

Packed with intense fruit notes of blackcurrant and red fruit notes.

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. Cellar: Drinking well now or will further develop with medium to long term cellaring.

2016 Merlot •

Estate grown Hunter Valley Merlot is a rich and juicy wine. Medium bodied and full of plums and blackberry notes.

Cellar: Drink now or cellar for up to five years.

2013 The Blend •

Cabernet Sauvignon, Merlot and Petit Verdot. Blended to create a complex and age-worthy wine it shows richness of fruit with fine ripe tannins producing a layered lingering finish.

Cellar: Drinking well now or will further develop with long term cellaring.

6.

Vibrant in colour and rich in savoury dark fruits with hints of spice. An intense full bodied wine with fine tannins, the palate has savoury, plush mid palate dark red fruits and honey soy notes. Cellar: Drink now or cellar for up to five years.

Harvested specifically to capture the crisp citrus flavours with refreshing acidity. The wine displays a bright lemon blossom bouquet with lingering lime characters on the palate. The finish is refined and persistent. Cellar: Drink now or cellar for up to ten years.

2017 Stockhausen Signature Chardonnay • Created in a style paying homage to the pioneers of the Hunter Valley. Rich and creamy with ripe peach and tropical notes. The refreshing citrus characters are supported by a subtle use of oak to produce a wine that is soft and creamy with a lingering finish.

2013 Dairy Hill Semillon

The palate is intensely flavoured with citrus, but yet elegant in style with balanced acidity and great length.

Cellar: Whilst superb young, this wine will develop complexity after careful cellaring up to 10 years.

2014 Diary Hill Shiraz •

Intensely perfumed wine with notes of violets, blackcurrants and dark spice notes. The palate displays the classic Hunter Valley Shiraz style of medium bodied dark fruit notes of plum, black fruits with hints of clove and aniseed.

Cellar: Reward yourself with careful cellaring up to twenty years.

Crumbed Zucchini Flowers Enjoy with... 2017 Stockhausen Signature Chardonnay 400g goats cheese

150g (1 cup) plain flour

Salt & freshly ground black pepper

2 lemon zest

4 eggs, lightly whisked

260g (1 1/2 cups) bread crumbs

16 zucchini flowers

1 tbsp chopped rosemary

Vegetable oil, to deep-fry

Combine the goats cheese, lemon zest and rosemary in a large bowl. Season with salt and pepper.

Open zucchini flowers slightly and remove stamens. Spoon cheese mixture into a piping bag fitted with a plain nozzle. Pipe cheese mixture into flowers, leaving room to twist the ends to close.

Line a tray with non-stick baking paper. Place the flour, egg and bread crumbs in separate bowls.

Dip one zucchini flower in the flour and turn to coat. Shake off any excess. Dip the flower in the egg and drain off any excess. Dip the flower in the bread crumbs, pressing lightly to coat. Place on 7. prepared tray. Repeat with the remaining zucchini flowers, flour, egg and bread crumbs.

Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180°C over medium heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add 4 zucchini flowers and deepfry for 3-4 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in three more batches, with the remaining zucchini flowers, reheating oil between batches. Serves 8.

Compliments of Robert Molines, Head Chef and Owner, Bistro Molines.

Say I do with a view...

When we discovered our little piece of the Hunter Valley here at Mount View, we knew it was special in more ways than one. The combination of mountain views, lush vineyards and tranquil gardens make Briar Ridge one of the most picturesque and romantic winery settings in the Hunter Valley.

So you may just find that with our stunning natural backdrops and sensational wine, Briar Ridge is the ideal venue to celebrate one of the most important and special days of your life – your wedding.

To arrange a viewing and complimentary wine tasting, please contact us :

Email weddings@briarridge.com.au Phone 02 4990 3670

7.

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

A Boutique View of the Hunter

Share Your #winestagrams With Us The team at Briar Ridge get excited when it’s time to send out the Vintage Club member wine packs, but we get really excited when we see how everyone is enjoying their newly acquired club pack wines! Post your happy snaps to Instagram and Facebook - don’t forget to hashtag #briarridge