The newsletter from Elderton Wines • November 2012
Strawberry and Vanilla Panna Cotta wine match recipe
02 50 shades of grey?
03 E-Gallery
04
Buzz praise
Praise for the wines of Elderton 2009 Ashmead Cabernet
from some of the oldest Cabernet vines on the planet
WITH A POWERHOUSE OF PHENOMENAL BAROSSA VALLEY AND EDEN VALLEY VINEYARDS NOW UNDER THE ASHMEAD FAMILY OWNERSHIP, AND A HIGHLY CREDENTIALED TEAM OF VERY PASSIONATE PEOPLE, WE SIT COMFORTABLY IN THE KNOWLEDGE THAT THE WINES WE HAVE IN BOTTLE AT THE MOMENT ARE NOT ONLY SOME OF THE BEST WE HAVE EVER RELEASED, BUT ALSO WELL AND TRULY SOME OF THE BEST OF THE BAROSSA.
You do not have to take our word for it however, as respected wine scribes and
wine shows have heaped praise on Elderton over the past 6 months, with the highlights being: 2008 Command Shiraz
from a single block of vines planted in 1894
94 points, James Halliday
93+ points, Robert Parker’s Wine Advocate 93+ points, Winefront (Gary Walsh) 93 points, Stephen Tanzer 92 points, Wine Spectator
94 points, James Halliday
94 points, WBM Wine 100 (Mike Bennie) 93 points, Robert Parker’s Wine Advocate 5 stars, The Age (Ralph Kyte-Powell)
2010 Neil Ashmead Grand Tourer Shiraz
from a biodynamically grown block on the Estate
96 points, James Halliday
92 points, Robert Parker’s Wine Advocate
2009 Ode to Lorraine Cab / Shiraz / Merlot a classic Australian blend (with a twist)
Gold Medal, Int. Wine & Spirit Comp. 93 points, James Halliday 93 points, Robert Parker’s Wine Advocate
printed on 100% recycled paper
new
The newsletter from Elderton Wines • November 2012
Praise cont...
A new wine in the stable
continued from page 1...
SOME WOULD CALL IT A LABOUR OF
Having been enamoured with the
LOVE, OTHERS WOULD CALL IT SHEAR
delicious and textural white wines of
2010 Barossa Shiraz quintessential Barossa
MADNESS, OR PERHAPS UTTER STUPIDITY.
the Rhone Valley in France, Cam and Al
Thus with some trepidation we are
Marsanne and Roussanne in a spare plot
94 points, James Halliday 91+ points, Winefront (Gary Walsh)
decided a few years back to plant both
very proud to release a new white wine
of decidedly rocky and unstable terrain
blend that we have fallen in love with,
2009 Estate Cabernet Sauvignon
something maybe unexpected from the Barossa
92 points, James Halliday
on our Craneford property.
from our little vineyard in Eden Valley – a
After 3 years of nursing these little vines
Marsanne Roussanne.
91 points, Stephen Tanzer
into a relatively tough but stable lifestyle, 2012 then gave us perfect conditions to make a very small batch of this blend
2011 Eden Valley Chardonnay
that we think sits perfectly within our
from our highest altitude vineyard
white range, which includes fine Riesling
93 points, James Halliday
and Chardonnay as well. Showing lovely pear and minerality, this
2012 Eden Valley Riesling
40 y.o, unirrigated & extremely sought after vineyard
wine has spent the last 5-6 months in some
Gold Medal, Canberra Riesling Challenge
lovely French oak to develop a touch of toasty complexity. Whilst perfectly suited
Full details and reviews for each of
to drinking now, it is also a wine that will
these wines can be found on our website
enjoy short term cellaring. There are only
under the OUR WINES tab.
200 cases available, so you’ll have to be quick, before the Ashmeads drink it all!
Strawberry and Vanilla Panna Cotta This recipe has been kindly provided by Chef Christian Fletcher, of 1918. Located in Tanunda, 1918 is a popular local restaurant which is famous for its desserts. For further details visit www.1918.com.au
Strawberry Jelly (bottom layer)
250 g strawberry puree 125 ml water 125 g sugar 2 gelatine leaves Add puree, water and sugar to a saucepan and bring to the boil, add the gelatine. Pass through a fine sieve, pour into desired moulds and chill to set.
Panna Cotta Mix (middle layer)
500 ml cream 1/2 stick cinnamon 1 vanilla bean 50 g sugar 1 gelatine leaf Add cream, cinnamon, vanilla bean and sugar to a saucepan and bring to a simmer, turn off page 2 printed on 100% recycled paper
Panna cotta cont...
Granola cont...
and infuse for 20 minutes. Bring
Combine rolled oats, pepitas,
back to a gentle simmer, add
coconut, allspice, cinnamon,
gelatine leaf and strain through
dried fruit and flaked almonds.
a fine sieve. Allow to cool,
Bring
stirring every 5 minutes until it has
vanilla bean to the
reached blood temperature,
all ingredients together and
then pour on top of jelly mixture
bake at 160˚C for 15-20 minutes,
and set.
stirring every 5 minutes. When
Granola
cool discard the vanilla bean.
(top layer)
the
oil,
honey
and
boil. Mix
The granola is placed on top
wine match Botrytis Semillon Sorbet cont...
1 cup rolled oats
of the panna cotta just before
Bring to the boil sugar, lemon
2 tbsp pepitas
serving.
juice,
2 tbsp shredded coconut 1/4 tsp allspice
Strawberry Sorbet
glucose,
strawberry
liqueur and 200ml of strawberry puree. Pour this mixture over the
1/4 tsp cinnanon
(on the side)
1/2 cup flaked almonds
500 ml strawberry puree
this will help it to cool quicker.
1 tbsp vegetable oil
85 g sugar
Churn in an icecream machine
3 tbsp honey
1/2 lemon, juiced 10 g glucose
according to manufacturer’s
1 vanilla bean 50 g dried cranberries, raspberries and strawberries
10 ml strawberry liqueur
remaining cold strawberry puree,
instructions.
The newsletter from Elderton Wines • November 2012
Vineyard update As our vineyard holdings have increased over the last couple of years, with the purchase of the Eden Valley and Greenock vineyards, our vineyard team has also expanded. In June we welcomed to the team Justin Wild, who is also undertaking studies in vineyard operations. Cover crops were sown inter-row in June. This year native grasses were grown. The chosen dry-land fescue naturally dies off during the summer, creating a handy natural mulch. Pruning was all consuming over the winter period, as the huge task of reworking our old
Cellar Door
vines was undertaken. On the Estate and in Greenock, the vineyard team changed the trellising of the old vines from two wires back to one. This helps to reduce the strain on the old vines by lowering yields, aiding our focus on producing top quality grapes. They also introduced a catch wire to stop the canopy rolling, and to protect the grapes from sunburn. It all starts in the vineyard!
50 shades of grey?
WELL, MAYBE NOT 50, BUT AFTER ABOUT 20 YEARS OF THE SAME COLOUR SCHEME
Botrytis Semillon is such a versatile friend - not only a great match for amazing desserts, such as the 1918 panna cotta (left), the Botrytis Semillon is also divine with blue cheese or as a topping on vanilla icecream. And we’re not the only ones who love the 2011 Botrytis Semillon, Elderton’s first release from the Greenock vineyard...
BEING USED ON OUR LITTLE CELLAR DOOR
COTTAGE, WE DECIDED IT WAS TIME FOR A REFRESH.
The new colours are certainly turning heads
in the Barossa, which probably says that things don’t change around the Valley very often – one of the many reasons we love the place!
Our updates do not stop with a lick of paint
though. Inside Cellar Door, we have also
Best Sweet Wine 2012 South Australian Wine of the Year Awards
increased our offering to include Nuriootpa’s best coffee, sweet treats and specialised
cheese plates (we are currently working with a delicious parmesan). We have seating
Gold Medal Barossa Wine Show
under the front verandah and in our cosy little courtyard overlooking the Command vineyard, with a license to sell wines by the
YUM! ‘the standout’ Winsor Dobbin
93 points ‘special value’ James Halliday
glass.
From top: Cellar Door in 1985; 2003; and today. Below: Private tasting room at Cellar Door. Book in for your Masterclass tasting today! Available Th, Fri & Sat at 11am or by special appointment.
For those looking for something a little more
serious and intimate, we introduce the private tasting room which is capable of holding up to 12 disciples (or even 12 future converts)! All in all, we believe this represents another great reason to come and visit us in the Barossa. Contact our Cellar Door Manager – Tush Steinert at tush@eldertonwines.com.au for more information or bookings. page 3 printed on 100% recycled paper
The newsletter from Elderton Wines • November 2012
Gallery
If you are on our mailing list, but do not currently receive email updates and would like to, we would love to hear from you at Cellar Door on 08 8568 7878 or via jess@eldertonwines.com.au
At Elderton, we take our sport very seriously! Left: Continuing the rivalry, Cameron and Allister played Standish Wine Co. on Kooyong’s centre court, September 2012. Elderton won 7-5 6-3. Right: Two Elderton teams competed in a corporate triathalon at West Lakes.
Above: Richard with our first batch of Carignan from our Greenock vineyard. Watch this space!! Below top: Cameron making a cameo during vintage. Below bottom: Hand picking old vine Cabernet, April.
Left: Barry Walsh at the final dinner service of Charlie Trotters, Chicago, in June 2012. Command Shiraz was enjoyed by customers throughout the evening. Right: The teams from Elderton and Fesq enjoying dinner in the barrel shed, May 2012.
Above: Andrea and David Whitehead celebrated atop Mt Popa during their cycling trip around Burma. What more could you want?! Left: The team undertaking a ‘vintage 2012’ tasting in June to see how the wines were looking.
Above top: Representatives from COSCO with Allister during his visit to Guangzhou, China, in May. Above bottom: Peter enjoying 2001 Command and a lot of meat at Gauchos on Gouger St in Adelaide.
To share photos of you and your friends enjoying Elderton, email jess@eldertonwines.com.au page 4 printed on 100% recycled paper