Spring 2012 newsletter

Issue 62 - Spring 2012

COMING EVENTS

November 2012

ONE NIGHT ONLY! Saturday 24th November Sydney Harbour Twilight Cruise 2013 it is hoped will be a great year for Briar Ridge and our many Members;

March 2013

Join us the 1st Saturday in March for our Annual Harvest Indulgence. Spend the morning with Wine maker Scott Comyns "creating" your own Special Blend. Followed that evening with our Autumn Indulgence Dinner at the Grillade. Strictly limited spaces for the "Blending" so book early.

Saturday 30th March (Easter weekend) Cellar Door Picnic Day Spread out in the beautiful gardens of Briar Ridge. Relax with a bottle of Briar Ridge wine as you listen to live music; order your picnic lunch delivered to your blanket.

April 2013

Brisbane Members Lunch Date & Venue TBC This time we will treat you to an afternoon of indulgence as we while away the hours in sunny Queensland.

May 2013

Sydney Members Dinner Date & Venue TBC Enjoy another great evening as we pair some of our latest release wines to some amazing food.

W

elcome,once again to your very own “Off the Press”. It’s fair to say that “Spring has sprung!" and the vineyard is alive and a buzz with budburst. There is greenery everywhere!

Mount View has seen some seriously gorgeous mornings, with the mist rising from the valley floor, caressing the hillsides. Then as the warmth of the sun evaporates the moist air we have been blessed with clear bright blue skies. Close to freezing some mornings but rising to a comfortable 20+ degrees, you couldn’t ask for more perfect spring weather.

You will notice some pleasant changes to the Cellar Door when you visit next. The deck and veranda have been opened up and we have set up a lovely “Members Tasting Space” where you can sit and enjoy the view while one of our staff guides you through the Briar Ridge Premium Wine range.

Belinda (our vineyard manager) has been flat out since mid-August with the onset of budburst.

Liz Riley (our Vigneron) has also been busy and together they are paying some serious attention to their precious charges (grape vines).

So far all is looking good and if the weather forecast stays on track (hot and dry summer) we should be in for a bumper Vintage. Fingers crossed.

However, the biggest news on the block for Briar Ridge is our “New Chief Winemaker”, Scott Comyns. Joining the Briar Team in August, Scott comes to us with an impressive CV and an amazing enthusiasm and focus. We are all literally jumping for joy to have a “flag bearer” for the prestigious Briar Ridge brand.

Those who joined us in Brisbane or were fortunate enough to secure tickets to the Indulgence Dinner at Briar Grillade will have enjoyed Scott’s exuberance and passion for wine and the wines of Briar Ridge.

Your October tasting pack is certainly one of the best examples of what Briar Ridge can do.

Included this time is one of my favourite wines is our 2011 Briar Hill Chardonnay. With up front fruit aromas of peach and apple, delicate flavours of stone fruit with a hint of sweet French vanillin oak; the 2011 Briar Hill Chardonnay matches with almost anything you care to put on your dining table. Superb drinking now, but for those of you preferring the more developed styles, lie it down for a few years and those divinely toasted honey characters will come forward to reward you.

June 2013

There is a lot happening at Briar Ridge over the coming months; our Calendar is full with all sorts of wonderful things, we have our Members Xmas specials coming up soon, so when you get the call, make sure you take advantage of the amazing specials we will be offering you. The Harbour Cruise is one event I know you will want to take advantage of so as we have limited spaces make sure you get in early.

September 2013

As always, I encourage you to visit us next time you are in the Hunter; make sure you call ahead to secure a spot on the veranda in the special Members Area or in our Members Cellar (downstairs) with a cheese plate and the full range of the premium Briar Ridge Wines available for tasting.

Saturday 8th June (long weekend) Cellar Door Winter Festival Food, wine and music in the garden setting.

Saturday 14th September Spring Indulgence Dinner @ Briar Grillade Celebrate Bud Burst with us in another night of food wine and fun

October 2013

Saturday 7th October (long weekend) Sip, Sup and Sing Weekend Food, wine and music weekend at Briar Ridge.

November 2013

Saturday 23rd November – 6pm – 10pm Join us aboard The Commissioner II for a night sailing under the stars around Beautiful Sydney harbour.

Right now I’d like you to sit back with your favourite Briar Ridge wine and read on…………!

Cheers Deb Debbie Sullivan – Briar Ridge Vintage Club Co-ordinator

YOUR CHANCE TO WIN! Win 2 tickets to our 2012 Harbour Cruise Email or call with your answer to this question: Who is the Hunter Valley’s Piano Man? Entries close November 7th 2012.

Dairy Hill Semillon

OUT IN THE VINEYARD with Vineyard Manager Belinda Kelly

Briar Ridge Chardonnay

Spring has finally arrived in the Hunter Valley, with bud burst around 3 weeks later than in previous years; this was largely due to a much colder winter than we have had for some time. Because Briar Ridge vineyard is located on the side of Mount View we rarely experience frosts though this winter we had a couple of good frosts that reached some of our higher blocks on the hillside, this kept the grape vines dormant for longer.

... and Vigneron Liz Riley Budburst has begun up at Briar Ridge with the early blocks of Chardonnay being away. The top of the Briar Hill with rich red soils was one of the first spots to warm up and as such the

The vineyard team is busy preparing the vineyard in the hope of a much drier season; because the last 4 seasons have been so wet our main focus has been on fungicide spraying to keep the vines disease free. The forecast looks like we will have to crank over the irrigation pumps and test all the lines that deliver water to each vine in the vineyard. At Briar Ridge vineyard we use under vine drip irrigation systems which are polypipe attached to wire that runs the length of every row that delivers water via in built drippers.

vines up here are some of the earliest to burst in the Valley. The Verdelho are also popping out and the Semillon is just at woolly bud, but is the most even and well behaved variety of the bunch.

In front of the Winery the Muscat is starting to move but it is a bit variable. The new season has started being a bit drier than the last few years and our vineyard team are very happy about this.

Due to the previous large amount of rainfall all of our dams are full to overflowing so we have a plentiful supply of water to keep the vines at their best from now through to harvest in late January 2013.

It’s nice to be in the driver’s seat and to let the vine roots explore

Thankfully the wet weather has stayed away and made the start to the growing season the most promising we have had for a couple of years.

will green up the midrows as well. As we move through October

Hopefully we can keep “Mother nature” on our side and have an excellent crop of grapes for the 2013 Vintage.

long we’ll be seeing the development of the grapes for the 2013

the soils and seek out water and nutrients. Some rain has fallen in the last few days and this has refreshed the top of the profile and the vines will begin to flower and the berries develop. Before vintage – exciting times!

Cheers Belinda Kelly 2

FROM THE CELLAR DOOR

MEMBERS FUNCTIONS

with Charise Foulstone

We have been very busy in the Club Room since our July Club Newsletter.

How to Get the Most out of Your Wine Tasting

Our visit to Brisbane’s Brett’s Wharf, was a rewarding experience for all.

Not realising the iconic restaurant and bar was soon to close we were fortunate to secure the venue and all those attending enjoyed a truly delightful wine dinner. Our Indulgence dinner was another great evening.

Our very own Living Legend Karl Stockhausen joined Scott and the Briar Staff in a spectacular food and wine experience. Chef Peter Edmunds excelled himself putting together an amazing degustation menu. A great deal of thought was put into the food and wine match and Scott (Chief Winemaker) made sure the wines we chose were appropriately matched to Peter’s menu. Our very own “Hunter Valley Piano Man” musician and Briar casual, Stuart Hamilton, was as popular as ever. Hammering the keyboard; with some great swing, jazz and rock classics. Whatever space was available was taken up with those making the most of the music; dancing the night away.

Working on Cellar Door for some time I have often come across people with very strong views on different varieties – with staunch opinions ranging from a simple preference to ‘loathing’ or ‘loving’ styles of wines.

Having worked in the industry for sometime I really encourage people to use Cellar Door tastings to broaden the range of wine they try, opening up their minds to varieties that they don’t usually buy. Often patrons are pleasantly surprised with what they discover about a wine, and change their opinions accordingly.

The beauty of a Cellar Door experience is we can work with and guide you into unearthing something truly special and you get to try a whole different range of wines that you may have previously discarded off your preferences.

There is a lot of variation between the way each wine maker approaches the same variety and as we age our tastes can sometimes change, so the variety that we loved in our 20s is not necessarily what we may enjoy in our 40`s or even 50`s. Our palates develop and change over time, and we also become accustomed to varieties and regions based on what we drink most of.

On the night we erected a “picture frame” for guests to have their photo taken with friends or the winemakers. A great shot of some our Members shown here from the night, a clear indicator of how much fun everyone had.

Our Sydney Harbour Cruise is snapping at our heels, and we are gearing up for a fantastic finish to our Members 2012 Calendar. Be sure to make your booking as this event is always a sell out!

Chardonnay is an obvious example that comes to mind, back 20 years ago it was a very different wine – it was made differently to today’s variety and thus had very a distinctive (‘traditional’) taste, yet if you have steered away from Chardonnay for a while I strongly encourage people to give it a try, the new more modern style has such a different flavour as it is much leaner and has a lovely balance of fruit versus oak.

Occasionally I get a photo sent to me from a Briar Ridge Member whilst at lunch or home enjoying one of our wines. If you do have a good shot please send them through and if we can we will include it in our next newsletter.

Chardonnay is such a lovely food wine and the leaner, crisp flavour of the Hand Picked Chardonnay is something not to be missed - with partial oak fermentation it suits everyone from the die-hard traditional Chardonnay drinkers to Chardonnay novices and those that have steered away from this fantastic variety for way too long. So why not come into Cellar Door and try something you haven’t considered tasting for some time.

As this is our last Newsletter for 2012, I encourage you all to update your email addresses and mobile numbers. We will be sending out emails early in the New Year with our Function calendar updates. With some great back to back Vintages we hope to kick off the 2013 Vintage with a rather “Special” Member event here at Briar Ridge; stay tuned for details early in 2013.

As we move into the festive season, we here at the Club wish you all the very Merriest Xmas and a truly wonderful 2013. Hope to see you at one or another of our Member Events soon.

3

Inside the Winery with Scott Comyns As I only started with Briar Ridge last month and this being my first newsletter, I thought that I should start by introducing myself.

Married with two lovely young girls, I am a young energetic, passionate winemaker.

I have arrived at Briar Ridge after a six year stint as Winemaker at Tempus Two in the Hunter Valley. I have a real passion for Hunter Semillon and Shiraz, and when I can afford it, a bit of Burgundy Pinot!

I grew up in Wagga Wagga and went to school in Canberra. It was while studying Wine Science at Charles Sturt University in Wagga where I met my wife, and lucky for me, brought me up to the Hunter to meet her family.

Most of my winemaking career has been spent in the Hunter. I have also spent a year in Tasmania’s Huon Valley as the Assistant Winemaker at Panorama Vineyard, and also various vintage positions in the Southern and Northern Rhone areas of France.

Briar Ridge has a great history associated with it, and some great classic wines.

So far in the winery, apart from becoming acquainted with the previous vintage wines, I have put together the new 2012 Sauvignon Blanc from Orange, a beautiful perfumed style. I have also started blending together the 2011 Hunter Valley Merlot. This wine is one of the best examples of Hunter Merlot that I have seen in the Valley. A very rich and powerful red with concentrated red berry fruit. I can’t wait to get this one into bottle.

MEET OUR BRIAR STAFF You’ve already heard his name, now you can hear all about him.

Scott Comyns, our new Chief Winemaker.

Scott comes to us from Tempus Two Winery, having been snaffled up by our owners, with a vey impressive CV.

Outside of the winery, I recently attended my first Briar Ridge Vintage Club dinner at Bretts Wharf in Brisbane. The white wine of the night would have been the newly released 2012 Homestead Verdelho which many of our members found a new love for. It displays intense tropical and floral aromas, which continue onto the palate.

His very first week on the job had him as an Associate Judge for the Hunter Valley Wine Show so we had to wait a week before we all met him officially.

Accustomed to corporate dinners and tastings I took Scott to his first Members Dinner in Brisbane in August, Scott commented saying how great it was to meet our Qld Members, and that “it feels more like family” which is a great compliment.

I surprised everyone with the options wine, which was the not yet released 2011 Dairy Hill Shiraz, a very elegant, perfumed style of Hunter Shiraz, where not one member picked the wine as a Hunter!

Charming and charismatic, Scott has an easy going relaxed manner about him; totally at home with our members and their friends.

To sit at a staff tasting is a huge thrill for us; with both he and Karl presiding over the gamut of wines; we ploughed our way through more than a dozen different wines and styles. Scott’s passion and enthusiasm was very evident and sharing his knowledge and expertise with the staff benefits not just us but enables us to pass some of this new information onto you, our members.

I’m looking forward to meeting many more of our Vintage Club Members over the next few months at various dinners and up coming events.

Until then, enjoy our wine.

Scott

As time progresses I’m sure many of you will meet him; and I know you will certainly get to enjoy some of his own wine over time.

Did You Know….?

It’s that time again to get your grey cells moving or your “Google” fingers going with these snippets of wine related trivia.

Q1. Since the 18th Century the language of wine has expanded rapidly. French studies show that wine descriptors went from about……in 1779 to over………..in 1896.

Q2. The first grapevines were planted in New Zealand in 1819. The oldest winery in New Zealand was opened by French Roman catholic missionary priests from the Society of Mary at Hawke’s Bay in 1851. What is the name of this Winery?

Q3. The oldest scientifically verified vine in the world is the OLD VINE in Maribor, Slovenia and is estimated to be how old?

Q4. The oldest wooden vat still in use in the world is located at the Hugel et Fils wine estate founded in 1639 in Riquewihr, Haute-Rhin, France and is called STE CATERINE. How many generations of the Hugel family have been using the cask for winemaking since 1715?

Q5. The earliest book devoted to wine was called “VINETUM” and was written in Latin and published in Paris in 1537. Who compiled it?

Answers page 6.

4

BRIAR GRILLADE NEWS The last few months have seen the Grillade go from strength to strength.

With a new kitchen to play in, Chef Peter Edmunds has outdone himself with several evening events, including the Members Indulgence Dinner. The menu has just been revised for the coming summer months with a focus on light and luscious summer time dining.

The undercover verandah area is now screened in so the actual dining space has almost doubled.

We welcome you to join us for brunch, lunch or to book for you next private function, call the Cafe on 02 4990 8601.

Hervey Bay Scallops

with Chorizo, Fennel, Green Olive & Basil Salsa Briar Cottage is only minutes from the heart of Pokolbin, and a few metres from our cellar door. Relax on the verandah with a glass of our award winning wines, or in the cooler months enjoy the open fire.

Serves 4 16 half shell scallops 2 large chorizo 1 bulb fennel 1 spring onion ½ bunch fresh basil

WEEKEND BOOKINGS (Friday PM - Monday AM) $400 - 2 people $550 - 4 people $650 - 6 people

1 punnet cherry tomatoes 100g pitted green olives 50g butter 100mL extra virgin olive oil 100g rock salt

Remove scallops from the shell and place into a container lined with paper towel ready to sear off.

Dry the scallop shells in the oven.

MIDWEEK BOOKINGS (Mon PM - Fri AM) $150 per couple per night $75 per couple per night for additional guests

For the salsa: Dice the chorizo, fennel, onion and olives. Add to pan on a low heat for 5-6minutes. Quarter the cherry tomatoes and finely shred the basil and add to the pan toss gently. Remove from heat.

Place rock salt on the plate, place shells on top.

Spoon on the salsa.

In a very hot pan sear the scallops 1minute each side, add the butter serve on top of the salsa and drizzle with extra virgin olive oil.

Season and serve.

10% discount for all Vintage Club Members To book phone 02 4990 3670 or email indulge@briarridge.com.au Mount View Rd, Mount View | www.briarridge.com.au

SERVE with a glass of 2011 Briar Hill Chardonnay 5

SPRING CLUB PACK WINES 2012 Early Harvest Semillon

Always fresh and fruit driven with crisp acidity; the 2012 Vintage doesn’t disappoint. Great lemon and lime flavours with lifted citrus aromas. Well balanced and a great wine for early consumption. Perfect summertime white with your favourite salads.

Something about Wine

RRP $21

Members $17

Written by Karl Stockhausen

Try the 2012 Early harvest Semillon with Tempura battered zucchini flowers filled with goat’s cheese, served on a warm tomato sugo & basil pesto.

To Decant and Breathe – or not to.

Recently at a dinner where several wines were on offer on the table, I noticed one guest pouring each wine, white and red, through a neat little aerator into his glass. I was just a little surprised because I believe not every wine benefits from ‘breathing’. Firstly let me say that wine is pretty dead and cannot, and does not breathe. However, the aeration may in some circumstances be beneficial.

2012 Cellar Reserve Sauvignon Blanc

Intense aromas of passion fruit and gooseberry are clearly evident. Less grassy than previous vintages, the palate is rich and mouth filling. A fresh, crisp wine with well balanced acid combining rich fruit characters giving a delicate complexity to this popular style. The perfect wine for those warm summer lunches. Serve with your favourite seafood, salad or enjoy just on its own.

When it comes to decanting I dare say that the real purpose is the removal of any sediment in the wine, especially in a red. This is carried out fairly simply by having the bottle standing upright for a short time so that any loose sediment settles to the bottom – don’t worry about any film adhering to the bottle walls. That done; remove the cork or screw cap carefully, not disturbing it too much.

Now slowly and continuously pour the wine into a decanter (or jug) until you notice some sediment appearing at the neck of the bottle.

Some people, particularly waiters who want to impress, do this over a candle which makes it easy to see the sediment. As a result all the wine served from the decanter will be clear of sediment. If this is done prior to serving the wine, the little aeration that has also taken place is of little consequence.

RRP $24

Members $22

From the Grillade partner the 2012 Sauvignon Blanc with Peter’s Fillet of salmon on crispy kipfler potatoes, fresh rocket, fetta, sundried tomato and olive tapenade.

Produced from limited quantities of quality fruit with partial wild yeast ferment. Flavours of melon and stone fruit with subtle aromas of pear and vanillin oak. A full bodied style, with some fresh acidity that will develop a more creamy palate with careful cellaring. A wine for that special occasion dinner.

RRP $30

Members $26

White wines really do not benefit from aeration (‘breathing’). With young red wines, the air introduced may release flavours and enhance the texture. Older reds may suffer and generally fade with extended aeration. I always recall the occasion at a lunch after the judging at a Sydney wine show many years ago, where the host served several wines older than I was then. When he decided to get another from his cellar he asked me to come with him. He pulled the cork of an old red, took a quick sniff, then handed the bottle to me saying: “Take it up – I have had the best of it.”

The Briar Hill Chardonnay would match perfectly with the Grillade’s Pan seared chicken saltimbocca on potato gnocchi with asparagus, cherry tomatoes, fresh herbs, white wine & sage sauce.

2011 Hunter Valley Merlot

Surprisingly, this particular Hunter Merlot displays some of the best fruit characters seen from the varietal in a long time. Rich ripe aromas of dark cherry and chocolate; intense berry flavours of plumb fruits. Subtle tannins make the style approachable now, a perfect easy style to be enjoyed with any dish.

However, there is no general rule, it is best to taste the wine as soon as it is opened and decide then for how long to let it aerate or not at all. Obviously, after pouring wine into a glass it will slowly change and tell you whether you should have let it ‘breathe ‘ a little longer.

RRP $26

Members $23

A soft delicate red well suited to the sweet flavours of a Slow cooked lamb shank with parmesan potato mash, steamed greens & red wine reduction.

2011 Karl Stockhausen Signature Shiraz

Another great example of a Hunter Shiraz from the master himself. Karl’s influence shows through clearly with the deliciously rich, ripe spiced fruit flavours. Hints of pepper and mint lift the nose, the tannin structure firm yet approachable.

A well balanced red. Always a favourite with members, the 2011 Stockhausen Shiraz may be consumed early however it will reward the discerning wine lover with some careful cellaring.

RRP $32

Members $27

Try Peter’s Char grilled eye fillet of beef on leek & potato rosti with wilted spinach, asparagus spears & red wine jus with the 2011Karl Stockhausen Signature Shiraz when next dining at the Grillade.

6

Answers: 1. 40 in 1779 to 1880 in 1896 2. The Mission Estate Winery 3. 400 years old 4. Twelve generations 5. Charles Estienne

2011 Briar Hill Chardonnay

SPRING INTO SUMMER SPECIALS With Summer just around the corner there’s no better time to stock up the Cellar with some of these fantastic bargains:

2011 Cellar Reserve Sauvignon Blanc Sellout 6 Pack The 2011 Vintage whites were some of the best ever produced for us and the 2011 Cellar Reserve Sauvignon Blanc has only improved with time; it will take you through to the end of summer. Lifted aromas and flavours, crisp acidity and great weight and balance. The perfect party starter leading up to the festive season.

RRP $144

Members Special $75

Save $69

2012 Summer Whites 6 Pack A great mix of light, fruity and full bodied whites perfect for all your prexmas celebrations. With a fresh, fruity and lifted Early Harvest Semillon; the full bodied and luscious flavours of the Homestead Verdelho and the delicate sophistication of the Signature Semillon; all areas are covered for your summer lunch time dining.

2 x 2011 Early Harvest Semillon 2 x 2011 Homestead Verdelho 2 x 2010 Signature Karl Stockhausen Semillon RRP $136

Members Special $99 Save $37

Great Value BBQ Reds 6 Pack Heading into summer there is nothing more appealing or tantalizing to the senses that the wonderful aromas of a BBQ. Why not set yourself up with this great combination of Cellar Reserve reds to match all manner of BBQ fare. With the rich black currant flavours and firm tannins of the Cabernet; the peppery spice of the Shiraz and the sweet cherry flavours of the merlot, there is something for everyone in this outstanding selection of Cellar Reserve reds.

2 x 2010 Cellar Reserve Cabernet Sauvignon 2 x 2010 Cellar Reserve Shiraz 2 x 2010 Cellar Reserve Hunter Valley Merlot RRP $156

Members Special $115 Save $41

MAKE WAY FOR OUR NEW TRIO LABEL! We are almost ready to unleash our three lovely ladies to the public – the all NEW Trio ~ Red, White & Rose.

It’s taken a while but finally we have decided on the new label design for our Trio range and hope to have them available closer to Xmas.

To make room for the new range we are offering MEMBERS ONLY this fantastic offer on the current Red & White Trio.

1 case of Trio (Red OR White) for $120 Save $60 per case

per case

3 cases of Trio (Red OR White) for $90 Save $90 per case

per case

2 cases of Trio (Red OR White) for $110 Save $70 per case

per case

These versatile wines are perfect for the coming festive season. Easy to drink and suitable for all palates, the red & white Trio are a bargain at the special prices shown. Get in early so you don’t miss out.

7

VINEYARD & VARIETY

CLUB PRICE

BTL QTY

CLUB CASE

VINTAGE

RRP

Spring into Summer whites 6 Pack

-

$136

Save $37

2011 Sauvignon Blanc Sellout 6 pack

-

$144

Save $69

$75

Great Value BBQ Reds 6 Pack

-

$156

Save $41

$115

2009

$29

$25

$300

White Trio (Super Special SEE PROMO)

2011

$18

$15

$120

Red Trio (Super Special SEE PROMO)

2010

$18

$15

$120

2012

$21

$17

$204 $204

CASE QTY

TOTAL

SPRING into SUMMER SPECIALS $99

SPARKLING Pinot Chardonnay TRIO RANGE

VARIETAL RANGE Early Harvest Semillon (CLUB PACK) Homestead Verdelho

2012

$21

$17

Gewurztraminer

2011

$24

$19

$228

Hunter Valley Merlot (CLUB PACK)

2011

$26

$23

$276

Old Vines Shiraz

2010

$23

$19

$228

Cold Soaked Cabernet Sauvignon

2010

$23

$19

$228

Cellar Reserve Sauvignon Blanc (CLUB PACK)

2012

$24

$20

$240

Signature Karl Stockhausen Semillon

2012

$26

$22

$264

Signature Karl Stockhausen Chardonnay

2011

$26

$22

$264

Signature Karl Stockhausen Shiraz (CLUB PACK)

2011

$32

$27

$324

Cellar Reserve Orange Cabernet Sauvignon

2010

$26

$23

$276

Cellar Reserve Hunter Valley Merlot

2010

$26

$23

$276

Cellar Reserve Shiraz

2010

$26

$23

$276

Cellar Reserve Zinfandel

2009

$26

$23

$276

SIGNATURE & RESERVE RANGE

SINGLE VINEYARD RANGE Single Vineyard Dairy Hill Semillon

2011

$29

$25

$300

Briar Hill Chardonnay (CLUB PACK)

2011

$30

$26

$312

Single Vineyard Currawong Cabernet

2009

$35

$30

$360

Single Vineyard Dairy Hill Shiraz

2010

$55

$47

$564

Botrytis Semillon

2010

$25

$18

$216

Liqueur Muscat

NV

$45

$38

$456

Grillade Extra Virgin Olive Oil

NV

$25

$22

NA

Grillade Balsamic

NV

$25

$22

DESSERT & FORTIFIED WINES

NA FREE FREIGHT FOR ORDERS OVER $300 All other freight $12 per case

TOTAL $ Full Name:

Membership No:

Delivery Address: Suburb:

Delivery Instructions: Phone (W): (M):

D.O.B. State:

Card No.

Mastercard

Visa

Amex

LLLL LLLL LLLL LLLL

Cheque (Payable to Briar Ridge Vineyard) Expiry Date:

LL / LL

CCV No.

(F):

E-mail: Date: Payment Method:

P/Code:

FOR YOUR SECURITY DETAILS BELOW THIS POINT WILL BE DESTROYED ONCE THE ORDER IS PROCESSED.

LLLL

Card Holder/s Name: Card Holder/s Signature: 593 Mount View Road, Mount View NSW 2325

P 02 4990 3670

F 02 4990 7802

E indulge@briarridge.com.au

www.briarridge.com.au

Liquor Act 1982 - It is an offence to sell or to supply to obtain liquor on behalf of a person under the age of 18 years. ABN: 64003339213 LIQ LIC: W800702011