ISSUE 61 - WINTER 2012
Once again to our winter edition of Off the Press. The days are shorter now, the mornings crisp and already we’ve seen “Jack Frost” lingering on the valley floor. The vines are being pruned and the vineyard prepared for the sleepy winter months ahead. Although there’s not a lot of greenery about, winter is still a beautiful time in Mount View. The early morning mists caress the gentle slopes that surround Briar Ridge and though the air is fresh and cool, the days are filled with brilliant sunshine, making for the perfect destination. Our many visitors sit in awe of the picturesque surrounds of our Cellar Door and Café. Yes, sometimes one has to pinch one’s self; it’s a very beautiful place to work. Our winter pack is filled with some of our most prized and popular styles. We have released the 2012 Homestead Verdelho; along with our 2012 Karl Stockhausen Signature Semillon and 2011 Karl Stockhausen Signature Chardonnay. We also include the ever popular Old Vines Shiraz and for winter is the perfect partner to those comforting winter dishes.
COMING EVENTS August
Thursday 23rd Brisbane Members Dinner, Brett’s Wharf
Saturday 15th – Spring Indulgence Dinner, Briar Grillade
Saturday 3rd & Sunday 4th – Taste of the Bay, D’Albora Marina Nelson Bay Friday 23rd & Saturday 24th – Sydney Twilight Harbour Cruises
YOUR CHANCE TO WIN!
To be the lucky recipient of 2 tickets to our Spring Indulgence Dinner on Saturday 15th September email or call the Club with your answer to this question: At our Brisbane Members Dinner this year, what celebrity chef entertained us in his inimitable style? Entries close 15th August 2012.
I am a little partial to this year’s 2010 Cellar Reserve Cabernet Sauvignon. With fruit from our Orange Vineyard the wine has some powerful cassis flavours and a firm tannin structure, but is approachable now! The colour is a deep crimson, the palate intense and full bodied creating a wine to be savoured and enjoyed around the dinner table with family or friends who enjoy a good hearty red. I’ll let you be the judge, but I recently served the Cellar Reserve Cabernet with a slow cooked lamb shoulder, roasted root vegetables and potato mash…definitely a huge hit with the family! The Club is continually evolving and as time progresses we plan to offer our members a more personal level of attention; with welcome calls for our new members and as many of you have already received, your Birthday Vouchers and Loyalty rewards. We have had a few staff changes recently, sadly Ady Lind has moved on to greener pastures; but in her place we are thrilled to welcome Charise Foulstone as our new Cellar Door Manager. Charise has been assisting Ady at Briar Ridge for almost 4 years and many members will recall her warm and enthusiastic welcome when they have visited the Cellar Door, we are definitely in good hands. We have another new staff member in the Club Room also to add to the team at Briar Ridge. Haley Hallam comes to us with a fresh friendly approach and as time goes by I’m sure many of you will get to know her either through a visit to Cellar Door or over the phone as we keep in touch with our members. Our most exciting news at Briar Ridge is the release of the 2010 Dairy Hill Shiraz. Winner of a Gold Medal at the Royal Sydney Show (its first show entry), I have it on good authority that the 2010 Dairy Hill Shiraz has the potential to achieve greatness, just as its older brother the 2007 Dairy Hill Shiraz did. Our Single Vineyard wines are only produced when the fruit has achieved the highest quality and for this the winemakers then pay particular attention in developing a wine worthy of the title “Single Vineyard”. We are featuring the 2010 Dairy Hill Shiraz in the Café segment this month and Peter Edmunds has created a sumptuous dish to partner with it. As always, please call ahead for your private Members tasting in the Members’ Cellar or on the deck overlooking the gardens; a cheese plate can be ordered from the café to enhance your experience while one of our knowledgeable staff takes you on a journey through the range of Briar Ridge Wines. The website is constantly being updated as is our Facebook page; and as we continue to twitter our news about we eagerly await your replies. Now it’s time to sit back and relax, pour a glass of your favourite Briar Ridge Wine and read on… enjoy! Cheers Deb
Debbie Sullivan Briar Ridge Vintage Club Co-ordinator
OUT IN THE VINEYARD with Belinda Kelly
Winter in the Hunter Valley brings about cold nights and frosty mornings with warm sunny days; the grape vines have now dropped all their leaves and are ready to be pruned. Pruning begins in May and runs through until the end of July. In previous years we have hand pruned all of our 60,000 vines however, this season we are pruning the vines with a mechanical pruner attached to a tractor that passes over the vines. It cuts and mulches around 90% of last year’s growth leaving short sticks that are then thinned and trimmed by a team of hand pruners. At Briar Ridge Vineyard our vines are spur pruned, which means we leave 4 spurs on each side of the vine with each being 2 buds high, each bud left on the vine should produce 2 bunches of grapes, which means each vine will have around 8 spurs that are capable of producing 32 bunches of grapes. Our aim is to produce good quality fruit, so to achieve this is important to prune vines to a cropping level of around 2-3 tonne per acre. Leaving too many buds at pruning could result in over cropping which could then delay ripening and reduce the quality of fruit. Once all of the vines are pruned the vineyard team moves onto spraying the weeds under the vines and slashing the grass that grows between the rows in preparation for spring when the vines will burst back to life in September and the growing season begins again.
FROM THE CELLAR DOOR should be on everyone’s to-do list and I really love to see our members at Cellar Door enjoying themselves.
A big hello to all our Briar Ridge members. I just want to quickly introduce myself, for those of you who don’t already know me. My name is Charise Foulstone and I am the new Cellar Door and Restaurant Manager at Briar Ridge. I have worked at Briar Ridge for the past 4 years so, I am sure I have served quite a few of you at cellar door at one time or another.
On a different note, I can hardly contain my excitement of the release of the new 2010 Single Vineyard Dairy Hill Shiraz - perfectly timed after its recent Gold Medal win at the Royal Sydney Wine Show and heading into the cooler winter weather when we are all dusting off our reds. This is a truly outstanding wine not to be missed by any true red wine enthusiast. If you are a lover of the Single Vineyard releases from Briar Ridge, like I am, then stock up now as it is a must for your cellar and will not last long.
We have had a very busy few months at Briar Ridge with our annual Cellar Door Picnic Day another great success. We were blessed with a beautiful sunny day and the whole team was on hand to make sure a great day was had by all. I commented to the staff that “it was lovely to sit on a picnic rug with a glass of wine and listen to the live music and just enjoy the beautiful Briar Ridge grounds”, yet we had to work (if you could call it that). The kids (with faces painted) had an absolute ball on the jumping castle. If you missed it this year, make a note of it for 2013 as it really
Cheers, Charise Foulstone Cellar Door Manager 2
MEMBERS FUNCTIONS So far this year we have been very busy with our run of Member Dinners and off site events. With such a small team here at Briar Ridge, you are bound to run into at least one of us at one event or another. Continuing our endless quest to provide you with the perfect food & wine fusion experience we are constantly looking for great eateries and venues to showcase Briar Ridge wines. Our first dinner for 2012 was held in Brisbane at the renowned TANK Restaurant, home to the very popular chef and television presenter Alastair McLeod, who entertained us in his inimitable style as he explained how he creates his amazing cuisine as well as narrating some clever Irish tales and jokes. Those members lucky enough to join us experienced a truly fantastic evening. Alastair’s signature “Slow roasted Lamb Shoulder” was a huge hit and friend of the Briar Ridge team Matt Bennett tested our wine knowledge with an options game. We followed that with our first Indulgence Dinner for 2012 at the Grillade. Under a star lit night members who attended our Autumn Indulgence dinner were impressed with Chef Peter Edmunds fabulous menu and a favourite here at Briar; Stuart Hamilton entertained us with his smooth vocals and expert keyboard playing. More than a few members were seen skipping the light fantastic around the Grillade patio; with all guests adding to their collection another signature plate. Our Sydney members returned to the multi awarded Fix St James for yet another outstanding food and wine experience. Peter Windred our Sales Manager kept everyone enthralled with his wine knowledge. At each dinner we proudly served the 2010 Dairy Hill Shiraz before its official release last month. The Cellar Door Picnic Day came around very quickly also; the day was dry thankfully (which was unusual for the month of April); I had children lining up in two’s and three’s waiting for me to paint their faces with a butterfly, pirate, flower or ghoulish image. The cellar door was busy with Members, friends and visitors tasting and taking advantage of the wine sales, chomping into the delicious bbq fare and cakes available. We hope to make this annual event more successful every year so I hope I see you at the next one. There have been several off site events that the Briar Ridge Team has participated in so far this year. We were delighted with the warm reception (and weather) at Sydney Cellar Door; Peter (Windred) has been hard at it holding the flag at many of the smaller tastings including the Hunters Hill Food & Wine Festival.
We don’t like to talk too much about Manly this year. The rain was hideous, BUT the people of Manly wonderful! We had several Members popping out from under their umbrellas to say Hi and given the dreadful weather conditions we were pleased to have those who did venture out make a bee line for Briar Ridge and into our “special” VIP area - swiftly constructed with the kind help of Freshwater Surf Life Saving club. We have a few things coming up which I hope you can add to your wish list. We will be heading to Brisbane again in August for another dinner, and will endeavour to return to Sydney before September. The Spring Indulgence Dinner will be on the 15th September, so do make your booking; Stuart will be at the keyboard again, and we have 3
Chef Peter all revved up to create something exceptional for all to enjoy. Again we will be offering another 2 complimentary tickets to Members who enter our current competition (see front page) to attend the Spring Indulgence Dinner. Also, not to be left off your calendar for 2012 are our annual Harbour Cruises. Again a Friday and Saturday night on beautiful Sydney Harbour; November 23rd & 24th; so avoid disappointment and gather your groups together for what is always a fabulous night. As we creep into the last half of another year I do hope we will see more of our members at one of our coming functions. Cheers, Debbie
BRIAR GRILLADE NEWS Our head chef Peter Edmunds has been cooking up a storm in the kitchen as it has been a really busy autumn for the restaurant team. We began with the ever popular Indulgence Dinner where Peter wooed members with canapĂŠs under the stars, followed by a sumptuous four course dinner matched back with our premium new release wines. On the matrimonial front, congratulations to both Shaun Graham and his new wife Tracey (regulars at the Grillade) and Martin Dains and his lovely new wife Christine who both chose the beautiful setting at Briar Grillade to celebrate their momentous occasion. Congratulations to both parties and thank you for letting us be involved in your special day. Also, with winter upon us we are excited to have newly installed screens around the verandah area and gas heaters; all adding to the cosiness of the space and the comfort of patrons.
with Jerusalem Artichoke puree, rosemary gnocchi, baby vegetables and red wine Serves 4 800g trimmed & scored lamb back strap 500g Jerusalem artichokes 1kg large Desiree potatoes 20g finely chopped rosemary 1 bunch asparagus 3 bunches baby Dutch carrots 200ml thickened cream 100g butter 200ml red wine jus
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. WEEKEND BOOKINGS (Friday PM - Monday AM) $400 - 2 people $550 - 4 people $650 - 6 people
For Gnocchi: Use 500g of peeled potato and boil until soft. Mash and add 1 egg yolk, pinch of salt & 200g plain flour. Combine with rosemary and work into a dough. Roll into thin logs and cut into 2cm pieces, then blanch pieces in boiling water until they float. Refresh in ice water and pan fry in hot oil until golden brown.
MIDWEEK BOOKINGS (Mon PM - Fri AM) $150 per couple per night $75 per couple per night for additional guests
For the Lamb: Trim the backstrap into 4 even pieces. This can be marinated in garlic, chilli & rosemary overnight. Wash, peel and trim all vegetables. Boil the remaining potato and artichoke until soft; strain and blend with butter & cream. Pan sear the lamb and finish in a 200 degree oven until to your liking. Allow to rest in a warm place, heat jus and blanch vegetables. Place lamb on artichoke puree arrange vegetables and gnocchi on the side and dress lamb with jus. SERVE with a glass of 2010 Dairy Hill Shiraz.
10% discount for all Vintage Club Members To book phone 02 4990 3670 or email firstname.lastname@example.org Mount View Rd, Mount View | www.briarridge.com.au
Inside the Winery with Luke Watson
With vintage 2012 completed and Winter with us firmly in its grasp, I’m struggling to come to grips that its time for another newsletter article already! Time fly’s when your having fun they say, and flown it certainly has, this years vintage certainly had its share of highs and lows. The Hunter Valley served up its usual chaotic weather for us to deal with; early ripening varieties did very well this year whilst those that needed some time to ripen didn’t even get a chance. Hunter Semillon is the clear standout of what will be remembered as a tough vintage.
MEET OUR BRIAR STAFF Once again it’s time to introduce a new Member to the Briar Ridge Team. As we endeavour to provide our Members with a more personalized service our Club staff numbers are ever increasing.
Our Semillon has almost perfect weight and balance and should cellar very well. Chardonnay and Shiraz didn’t fare quite so well, hopefully the wines produced will be a reward for the selective nature we employed in the harvest of these varieties.
In all of our staff we look for those
Some 400 kilometres and about 8 weeks later Orange fared much better than the Hunter, all wines produced are shaping up to be consistently of high quality across the board.
The wine which I’m most excited by at this stage is by far the 2012 version of the Big Bully Cabernet, Wrattonbully had a near perfect vintage and the wines produced are the best I have seen in the 10 years I have been taking fruit from the region. Deep, dark and brooding, the wine has just moved into oak for maturation and I’m sure in 12 months time we will have something very special on our hands.
Assistant [but you will also find her helping
in and around the valley for 7 years in a
special qualities; courteous, friendly and knowledgeable, and it was great to find
Haley joined us in May as Wine Club out in the Cellar Door on Saturdays] and brings with her a special charm and enthusiasm, delightful qualities that we look for in all our staff. Haley has worked variety of roles so her experience with customers is quite extensive. She is a keen
Did You Know….?
horsewoman, spending every spare minute riding; she also has a couple of wayward
Once again I test your wine trivia knowledge with these little gems. 1. In the early 1700’s cellar workers had to wear heavy iron masks that resembled a baseball catcher’s mask; this was to protect them from what? 2. Wine fermentation is initiated by the addition of yeast, with the process taking from… to… days? 3. Traditionally when people speak of Irish Wine they are referring to Meade, a unique drink made from? 4. The first vines, originating in the Cape of Good Hope, arrived in Australia when? 5. In the production of red wine, the best temperature for fermentation is? Answers page 6.
pets in a pig called “Tucker” & a Great Dane called “Clyde” who on occasion have gone AWOL in and around Rothbury. Those of you who are able to join us at one of our upcoming Member Functions will soon meet Haley, but when you next visit the Cellar Door be sure to make yourself known to her.
INTERVIEW WITH THE WINEMAKERS Karl: Fairly obviously any wine that is to be considered for an award in a wine show must be free of any common fault, e.g. excessive acetic acid (vinegary), obvious sulphur dioxide, mouldy characters. Apart from that wines are expected to have flavours showing the characters of the grape variety and/or wine region. All components need to balance with each other, e.g. the acid of a white wine ought to combine well with fruit flavour, tannin in a red wine should not be overly astringent or bitter. In other words everything should come together harmoniously. A gold medal wine would have to be considered of outstanding quality and flavour overall.
In an effort to keep things fresh and interesting I thought that this newsletter I would pose a few questions to our Chief Winemaker Jim Chatto & our much respected Consultant Karl Stockhausen. Many of our members love to quiz our winemakers (at the dinners and functions we have) on wine styles, winemaking and the various processes used in getting the grape into the bottle; so, I encourage you to send in any requests for information that you would like to put to our winemakers for future Newsletters. Jim: 2010 looks like being another standout Vintage for many of our reds with the 2010 Dairy Hill Shiraz shaping up to be another trophy prospect for Briar Ridge. In your view, how does it compare with the much awarded 2007 Dairy Hill Shiraz?
Outside of the Hunter Valley, is there any one particular wine growing region you favour and what wine style do you have a preference for from there?
Karl: Outside of the Hunter Valley there are several regions I also like. To pick just one is almost like selecting one piece of music or one painting in a museum as my next favourite. Never the less I do like Rieslings from Eden Valley and Clare Valley as well as Chardonnays from Yarra Valley.
Karl: Would you say the winemaking methods of 20 years ago have changed greatly to the present; and if so how?
Finally, as wine regions go, the Hunter Valley, Orange Region and Wrattonbully all offer a different style of wine for our consumers. What would you say is the most distinctive difference between the wines produced from these areas?
In the last 20 years there have been changes in wine making techniques. In my opinion this has been more a matter of wine makers trying to achieve different styles of wines; e.g. Chardonnay with less oak maturation. The basic wine making still remains, the sugar of the grape juice consumed by yeast producing alcohol and different flavours. As someone said: Take a bunch of ripe grapes, throw it high in the air and it comes down ‘Plonk’. Joking aside, the basics still apply. Since sugar seems of great importance, grapes are the ideal fruit to use for wine making because they contain more of it than most, if not all other, fruit. Over hundreds of years, little by little, people have found ways and methods to make better, more enjoyable wines. Cool ferments, juice clarification are examples. I can’t think of any great changes in the last 20 years.
Jim: It is probably easiest to explain with one variety. We grow Shiraz across all three regions and each has a different expression of the variety. The Hunter being the warmest and earliest region produces a medium bodied style with in a more savoury style. Orange being the coolest produces a very fragrant & spicy style. And Wrattonbully is ‘viticulturally’ somewhere in the middle; you get some of the spice yet with a fuller mouth feel. Karl: It is not simple to state differences for wines of different regions because each winemaker in a given region may handle his grapes somehow differently to other winemakers. Looking at red wines from the Hunter Valley, Orange and Wrattonbully I would say that the Hunter is probably the easiest to enjoy because it would most likely be medium bodied and in the medium range of alcohol content. The Wrattonbully would likely be firmer with its tannin content and have a heavier fruit flavour whereas the Orange wine would have good fruit and somewhat higher alcohol given it a seemingly sweeter flavour.
You are both recognized as innovative and inspirational winemakers in the Hunter Valley (and Australian) wine industry; what would you say is your greatest achievement as a winemaker to date? Jim: To date my proudest moment as a winemaker in the Hunter Valley was being recognised by my industry peers as ‘Hunter Valley Winemaker of the year’ in 2009. Karl: I really cannot state any one thing I consider my greatest achievement in wine making. Certainly I was responsible for many greatly acclaimed wines, but I am proud of having consistently produced wines which have not only been acknowledged as of high quality by fellow winemakers and wine show judges but approved of and enjoyed by wine consumers generally. As Wine Show Judges, the wine show circuit is something you are both well versed in. Can you explain to our members what you look for in a Gold Medal Wine? Jim: Balance! In great wines all the elements are in balance, nothing dominates, everything is in harmony. Gold medal wines share the ‘uncommon’ qualities of line, length and balance regardless of style or variety. 6
Answers: 1. exploding bottles 2. 10 to 30 days. 3. white wine sweetened with honey 4. January 18th 1788 – with the caption Arthur Philip 5. 28°C
Jim: In Australia, Tasmania and the beautifully perfumed Pinot’s. Outside Australia; Burgundy and the complex, textural Chardonnay’s and the pristine perfumed Pinot’s
They are similar vintages in many ways (Dry & Very early) also the crops where tiny. The 2007 Dairy Hill is my favourite wine from the vintage and a real Hunter Classic. That said it is fairly full bodied. The 2010 has beautiful high tone fruit and is perhaps more elegant in structure. They are easily the best two Briar Ridge Reds in the last 20 years.
WINTER CLUB PACK WINES
WINTER SPECIALS White Wines for winter – six pack
2012 Karl Stockhausen Semillon
Delicate aromas of freshly cut grass combine with delightful citrus, lemon & lime flavours. The palate weight is good, the acid and fruit characters well balanced. A wine to be drunk now or tucked away as a perfect cellaring option.
$99 – Save $27 2 x 2011 Cellar Reserve Sauvignon Blanc 2 x 2011 Hand Picked Chardonnay 2 x 2011 White Trio
Perfect accompaniment to the Grillade’s Fillet of salmon on crispy kipfler potatoes with fresh rocket, fetta, sundried tomato and olive tapenade.
Why not stock up on this great combination; three of our best selling whites to top up your wine fridge. Still fresh and flavoursome, the Cellar Reserve Sauvignon Blanc is a great afternoon delight. Our 2011 Hand Picked Chardonnay is at its best and a fantastic lunch time favourite. For that after work “settler” you can’t go past the 2011 White Trio.
2012 Homestead Verdelho
The freshness of the 2012 Verdelho gives a lift to the palate. Tropical fruit aromas, flavours of passionfruit and a full mouth feel offer complexity, body and weight to this very popular food wine. Drink now, but buy more for the warmer months to come! RRP $21
Warming Winter Reds – six pack
Enjoy with a variety of white meats and seafood, but just as delightful on it’s own.
$105 – Save $35 2 x 2010 Cellar Reserve Orange Shiraz 2 x 2010 Cellar Reserve Hunter Valley Merlot 2 x 2010 Red Trio
2011 Karl Stockhausen Chardonnay
Nothing beats a soft smooth red in the winter time. Something full bodied and loaded with flavours like the 2010 Cellar Reserve Shiraz, makes a great wine for those hearty winter dishes. If you enjoy a beautifully soft subtle red late at night, or by the fire side you can’t go past our 2010 Cellar Reserve Hunter Valley Merlot. And what better partner for that fun Sunday bbq with friends than the 2010 Red Trio.
As always the Stockhausen Chardonnay reveals Karl’s desire for purity and perfection. Well balanced fruit and good acid are combined with delicate oak flavours; the corner stone of his Signature Series. A wine to be enjoyed now and in the future (with careful cellaring of course).
Pan seared chicken saltimbocca on potato gnocchi with asparagus, cherry tomatoes, fresh herbs, white wine & sage sauce – from the Grillade Winter Menu.
2010 Old Vines Shiraz
A rich and flavoursome example of this varietal displaying classic characters of plum, pepper and spice balanced with sweet fruit and soft oak. The tannin structure is refined and smooth leaving a persistent finish. A most versatile wine.
2010 Big Bully 6 Packs Still available for $140 – Save $70
6 X 2010 Wrattonbully “Big Bully” Cabernet Sauvignon
A great match for the roast duck on sweet potato and carrot mash with fried Asian vegetables and spicy mandarin sauce.
Full bodied excellence signifies our Members ONLY Big Bully Cabernet.
2010 Cellar Reserve Cabernet Sauvignon
Grapes from our high altitude vineyard in Orange with vines grown on volcanic soils produce a cool climate style. Aromas of blackberry and hints of mint and cigar box. Full bodied with moderate tannin, a good palate structure, weight and length.
2010 Single Vineyard Dairy Hill Shiraz
A must for the Grillade’s Slow cooked lamb shanks with parmesan potato mash, steamed greens and red wine reduction.
At last the incredibly delicious 2010 Dairy Hill Shiraz is now for sale. With a medal already under it’s belt (2012 Sydney Royal Show – Gold) the 2010 is shaping up to be another trophy success for Briar Ridge. Full bodied with outstanding fruit flavours and beautifully balanced the 2010 Dairy Hill Shiraz is one wine you will not want to miss out on. Although very approachable now, the cellaring potential will serve to reward the wine connoisseur.
Our cafes very own Caremalised Balsamic Vinegar. An aged Modena Balsamic, caramelised to perfection - sweet tasting but retaining true balsamic qualities. RRP $25
Great in salad dressings or as a dipper with the Grillade Olive Oil for crusty breads.
Members $47 7
VINEYARD & VARIETY
White Wines for Winter 6 Pack
Warming Winter Reds 6 Pack
2010 Big Bully 6 Pack
Early Harvest Semillon
Homestead Verdelho (CLUB PACK)
SPARKLING Pinot Chardonnay TRIO RANGE
Hand Picked Chardonnay
Old Vines Shiraz (CLUB PACK)
Cold Soaked Cabernet Sauvignon
Cellar Reserve Sauvignon Blanc
SIGNATURE & RESERVE RANGE Signature Karl Stockhausen Semillon (CLUB PACK)
Signature Karl Stockhausen Chardonnay (CLUB PACK)
Signature Karl Stockhausen Shiraz
Cellar Reserve Cabernet Sauvignon (CLUB PACK)
Cellar Reserve Shiraz
Cellar Reserve Hunter Valley Merlot
Cellar Reserve Zinfandel
Cellar Reserve Wrattonbully Merlot
Single Vineyard Dairy Hill Semillon
Single Vineyard Currawong Cabernet
Single Vineyard Dairy Hill Shiraz (NEW RELEASE)
SINGLE VINEYARD RANGE
DESSERT & FORTIFIED WINES
Grillade Extra Virgin Olive Oil
Grillade Balsamic (CLUB PACK)
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