Off the Press - Autumn 2023 Edition 93

Vintage Club MeMber eVents.

1972 - 2022.

In case you missed it, Briar Ridge Vineyard celebrated 50 years of our Mount View estate in 2022. This culminated with a weekend of events in November. We all had a spectacular weekend filled with fine wine, exquisite food & great people. We also hosted a charity auction where we donated over $4000 to John Hunter Children’s Hospital!

We have some catching up to do. Our 2023 Events.

With 2023 now truly underway, we are thrilled to be putting together some exciting events for this year. Starting with the first and most popular event of the year at Manta in Woolloomooloo this March.

We will also be hosting the obligatory Member’s Blending Session in the second half of the year.

Keep up to date with your event invites on our social media platforms and via email. Scan this code to see our upcoming events.

Italian; a place serving wine & simple food.

A menu change, summer seafood & a taste of Europe.

After some feedback from you (our members), customers and our team here at Briar Ridge over the last 12 months; we have launched a new menu!

Embodying the meaning of Osteria (as above), we have pared our menu back to just simple, authentic offerings & other select seasonal specials; over summer, we were serving fresh seafood!

To add to this we have also introduced a range of benchmark European wines that sit alongside the Briar Ridge wine list. These can be enjoyed by the bottle or in a ‘Wine Gusto’. Join us and experience the changes yourself.

Scan to book.

Can’t make it to the Hunter Valley? Try this simple recipe to have an Osteria experience in your own home.

King Prawn & baby roMa Pasta

Ingredients.

- 200g green king prawns, peeled & deveined

- 4 baby roma tomatos, halved

- 50g bacon, diced

- 2 teaspoons of crushed garlic

- A quarter of a spanish onion, sliced

- 50g unsalted butter

- 50 mL garlic olive oil

- 100 mL of an aromatic white wine

i.e. Briar Ridge Limited Release Viognier

- Spaghetti

- 50g Rocquette

- A dozen basil leaves

- A wedge of lemon

Method.

1. Bring a saucepan of water with salt and olive oil to the boil.

2. Once boiling, add spaghetti and cook for 10 minutes or until al dente.

3. Heat frying pan and add garlic olive oil, garlic and onions, sauté till caramelised.

4. Add bacon, prawns and tomatoes and cook for 5 minutes or until prawns are opaque.

5. Deglaze pan with wine and cook until the liquid has evaporated.

6. Add butter, roquette and basil.

7. Drain Spaghetti and add to the frying pan. Toss all ingredients together so spaghetti is coated and all ingredients are mixed together.

8. Squeeze lemon wedge over pasta.

9. Serve in a bowl and drizzle with a little more garlic infused olive oil. Add fresh basil leaves to garnish.

10. Pair the pasta with your favourite wine! (We recommend our 2022 Viognier)

2021 liMited release MeMber’s blend

$32 Members Price (Normally $40)

The blend of the year rose from our biggest event yet.

The culmination of our weekend of events in November was this: ‘Riley’s Run’ This winning creation by the team ‘5 Girls, a guy and a Winning Wine Blend’, skilfully crafted by Alex, Angela, Jodie, Tokoa, Sharon and Anthony from fruit off our estate owned vineyard in Wrattonbully.

The wine is rich and full bodied with highlights of black and blue fruits with fine supporting tannin. Enjoy now or cellar over the next 5 years.

new blend

$38 Members Price (Normally $45) Scan to buy.

It’s a come back from the ages.

Just like Chardonnay has done over the last decade, fortified wine is having a resurgence. Our fine ruby fortified is the first of this series of special releases and is the perfect fortified style to indulge in whilst the months are still warmer.

These fortified wines have been a perpetual project over the last few years utilising Cabernet from our estate vineyards in Coonawarra.

This wine exhibits the best of red fruit characters, whilst maintaining creamy texture and a soft palate.

Fine ruby FortiFied new release

Pinot noir

an exClusiVe

MuseuM release

The unparalleled Hunter River Burgundies were iconic in their time. We’ve released one of our best modern examples from our museum cellar.

H.R.B honours Hunter Valley Burgundy; no blend percentages given, but estate-grown. The light, clear colour is entirely approachable, as are the predominantly red fruits; this wine has more Burgundian notes to it than many of its predecessors in the 50s (other than those of Maurice O’Shea). Great length and elegance are the marks of a truly lovely wine.