Issue 2 – Autumn 2010
theGr nd S E A S O N E D ne w s f r o m P eppe r T r ee In this issue: n Pepper Tree Wine Club – Latest releases & offers n Restaurant Review n Function Review
Jim Chatto’s scope on the 2010 vintage
ree fmagnum 86 Halls Road, Pokolbin NSW 2320 FREE CALL 1800 655 965 FREE Fax 1800 247 746 firstname.lastname@example.org www.peppertreewines.com.au
heard it on the grapevine sure to book your tickets fast as they do sell out quick! Don’t forget to book into the Members Tasting Lounge when visiting the Cellar Door – sit back, relax and unwind while you sample some of the recently released wines. Book into the Members Tasting Lounge during the months of March and April and you will receive a Riedel O Series (stemless) Glass FREE* – one of the latest editions to the Riedel collection! (*conditions apply) You can now connect with Pepper Tree Wines on Facebook and keep up with the daily updates on harvest and what is happening in and around Pepper Tree. Please remember, if you are not sure if you are a member or are interested in becoming a member, please don’t hesitate to email or call our friendly staff! – The Pepper Tree Team
Welcome to the second edition of our new look newsletter “The Grind”. We hope that you have enjoyed the fresh new look and ease of being able to view the newsletter online. This issue will be our final printed issue, future issues will be available online for your convenience. It’s a very busy time here at Pepper Tree, Vintage has begun and the winery crew are busy preparing the 2010 wines for you to soon enjoy! Our Winemaker Jim Chatto says, “the 2010 Vintage fruit is looking fantastic, though be it in tiny quantities. The Semillons are looking exceptional with beautiful colour and length of flavour.” Take a look on the opposite page for an update from Jim. We have some exciting events instore for you this year – check out page 9 to find out what’s on. Be
Catch up with Craig –
Your feedback on our new look
Craig Stephenson, What is the strangest Cellar Door Manager question that you
How long have you been at PTW: Since August 2008 What do you like most about PTW: A great team of people throughout all departments and working with wines of impeccable quality and reputation. What is your favourite wine at Pepper Tree? 2009 Limited Release Hunter Valley Semillon What is your favourite restaurant in the Hunter Valley? Bistro Molines – outstanding!
We would like to say a big thank you to those who have provided us with some great feedback regarding our first edition of “The Grind”:
have been asked at the Cellar Door? So who puts the pepper in the Shiraz? What has been your funniest moment in the Cellar Door? Every day is a funny day working with Mark Coster – Cellar Door Supervisor What is the strangest comment that someone has made about a wine? I really like the Cab Sauv but I wish it tasted more like Sauv Blanc. What Members’ Function has been the most memorable that you have attended? The Masquerade Ball was lots of fun! Have you served any famous people in the Cellar Door – if so who? Ricky Ponting – Loved the wine, really nice guy.
“Awesome stuff Pepper Tree glad that you are doing away with the paper version” “Hi Guys and Gals at PTW, just thought I would comment on the ‘new look’ Newsletter. It is a great concept and really good read. As often coming home after a long day in the kitchen (as a chef) my daughters have already drawn over my mail to make it unreadable. I find it fantastic to be able to get the latest news and views from my favourite winery.” “Fantastic!!!!!!!!!! Really love the concept.” “I love the Newsletter very informative.”
play Hale and Pace – Sophisticated World of Wine
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heard it on the grapevine Jim Chatto’s Brief Encounter With A Tassy Tiger! This year I spent the Christmas holidays in beautiful southern Tasmania. The weather was perfect and plenty of great wine was enjoyed by our constant stream of guests. However, on January 3rd (my first free day) I was fishing alone on the Picton River in
the Tahune Forest, when I was rudely bitten by a Tassy Tiger – a Tiger snake that is. I had not even wet a line, when I stepped out of the river on to the sleeping snake. Obviously I survived, but I can assure you it scared the … out of me. 20 hours later I was released
winemakers update – 2010 Vintage 2010 will go down as one of the earliest vintages on record – and definitely my earliest. We started off picking in the Hunter on the 13th of January and finished everything before February. Certainly the most intense and
from Hobart Royal Hospital feeling sad and sorry, I had missed out on my only chance for a fish in Tassy! That reminds me I have to send a case of wine to the staff at the Tahune Airwalk who came to my aid until the ambulance arrived.
flavours are very concentrated and intense – a very special year for the Hunter after a couple of tough ones in a row. The fruit is looking fantastic,though be it in tiny quantities. The Semillons are looking exceptional with beautiful colour and length of flavour. As you read this, the Hunter is finishing primary fermentation* and we are preparing to take fruit from our vineyard in Orange. Crops are also low in Orange this year and we are very optimistic about the quality – weather forbidding! Cheers, Jim
compressed Hunter Harvest I have done in 15 years! We even sent out a call to arms to all admin, sales and marketing, cellar door and club staff to assist us for a days work in the vineyards to get some fruit off the vines before the rain set in. We picked Chardonnay as low as 1 tonne/acre and Shiraz at 500kg – 1.5t/acre lower than we anticipated. The upside to these tiny quantities is that the * Primary fermentation, refers to the anaerobic metabolisation of sugars to alcohol and Carbon Dioxide by yeast. Without fermentation we would be bottling grape juice. Grape juice is a fantastic environment for yeast to grow and ferment the grape sugars. However, the more the ferment the higher the alcohol gets and eventually the environment becomes too alcoholic and they die off. That is why you rarely see wines above 15% v/v alc. 4
pepper tree wine club offers
Latest release wine A finely balanced Verdelho with a typically fresh, flavoursome and vibrant palate. The 2009 Hunter Valley Verdelho displays abundant tropical fruits of pineapple, melon, and fruit salad along with hints of musk ice and subtle spice. pr
This particular vintage produced outstanding Semillons with rich citrus and fruit characters as well as the unique ability to achieve bottle aged complexities with medium to long term cellaring. While restrained when young, careful vinification has allowed us to capture the distinguished qualities of this variety; intense guava and passionfruit with subtle herbaceous tones, coupled with mouth watering lime acidity. ice pr
Cellar Door Price: $35.00
for tasting notes
Silver – 2009 Riverina Wine Show
Cellar Door Price: $22.00
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2005 Grand Reserve Hunter Valley Semillon
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2009 Limited Release Hunter Valley Verdelho
for tasting notes
94 Points James Hailliday, Australian Wine Companion 2010 Gold (Class 123) – 2007 Rutherglen Wine Show
Members spec 6 for $150
The 2009 Viognier displays a fragrant nose of mixed floral and spice aromas with a subtle barrel ferment complexity. Ripe and exotic fruit flavours integrate well with French Oak providing a wine with great structure and depth. ice pr
Many of the great wines of Bordeaux in France consist of blended varieties. This ‘Classic’ blend combines the very best of what is available to us from our Wrattonbully vineyard. A crafted blend of Cabernet Sauvignon and Merlot, this wine is richly flavoured with wonderful texture, yet displays beautifully soft, ice pr elegant tannins. Cellar Door Price: $25.00
for tasting notes
Cellar Door Price: $22.00
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2008 Limited Release Wrattonbully Classics
b e rs em
2009 Limited Release Wrattonbully Viognier
for tasting notes
Click Here for the
2008 “The Gravels” Reserve Wrattonbully Shiraz Viognier
Some of your old favourites in large bottle format.
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2000 Grand Reserve Coonawarra Cabernet Sauvignon Members Price: 1.5L – $195 Winner Jimmy Watson Memorial Trophy at 2001 Royal Melbourne Wine Show – (Best One Year Old Red Wine)
2004 Grand Reserve Wrattonbully Cabernet Sauvignon Members Price: 1.5L – $100 3L – $250
Media Review by John Lewis
Silver – Wine Style ASIA Awards 2007
2007 “Calcare” Reserve Coonawarra Cabernet Sauvignon
2004 Grand Reserve Wrattonbully Merlot Members Price: 3L – $270 6L – $660
A fine example of a Coonawarra style displaying ripe cassis fruits with lifted spice and florals. A fine structured Cabernet that will gain further complexity with ice cellaring. pr
Silver – Brisbane Fine Wine Show 2007 Silver – Best in Class, IWSC (London) 2007 Silver – Wine Style ASIA Awards 2007
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Cellar Door Price: $35.00
If you are not sure if you are a member please to find out!
Great savings and value for money!
for tasting notes
To become a member today
A complex aromatic mix of spice and florals with dark berry fruit integrated well with savoury oak. An opulent and expressive cool climate Shiraz – medium boded yet powerfully concentrated with dark berry fruits and wonderful spice. Supple tannins and fine acidity provide great structure ice and balance. pr Cellar Door Price: $35.00
2004 Grand Reserve Wrattonbully Shiraz Members Price: 3L – $250
m for tasting notes
93 Points James Hailliday, Australian Wine Companion 2010
or phone 02 4998 7539
Cellar Door Club Quantity Club Quantity Varietal Region Vintage Bottle Price Bottle Price Bottles Case Prices Cases
O fo rd r er m
to go to the online shop
fast fax 1800 247 746 Total
Grand Reserve Range 6 Pack Semillon – Special! – Hunter Valley 2005 35.00 30.00 $150.00 Chardonnay – Special! – Orange 2005 35.00 30.00 $150.00 Shiraz Wrattonbully 2003 50.00 42.50 $255.00 “Strandlines” Cabernet Shiraz Wrattonbully 2006 65.00 55.00 $330.00 Cabernet Sauvignon Wrattonbully 2004 55.00 46.50 $279.00 Tannat – Special! – Wrattonbully 2005 50.00 25.00 $150.00 Reserve Range 12 Pack Chardonnay – Special! – Orange 2006 23.00 20.00 $138.00 “Venus Block” Chardonnay Orange 2008 30.00 26.00 $312.00 “14 Shores” Merlot Wrattonbully 2006 35.00 29.50 $354.00 “The Gravels” Shiraz Viognier Wrattonbully 2008 35.00 29.50 $354.00 “Elderslee Road” Cabernet Sauvignon Wrattonbully 2006 35.00 29.50 $354.00 “Calcare” Cabernet Sauvignon Coonawarra 2007 35.00 29.50 $354.00 Limited Release Range 12 Pack Silenus Sparkling Orange 2004 32.00 28.00 $336.00 Sauvignon Blanc Orange 2009 22.00 19.00 $228.00 Viognier Wrattonbully 2009 22.00 19.00 $228.00 Chardonnay Hunter Valley 2008 22.00 19.00 $228.00 Classics Wrattonbully 2008 25.00 21.00 $252.00 “The Pebbles” Shiraz Viognier Wrattonbully 2008 25.00 21.00 $252.00 Cabernet Sauvignon Hunter Valley 2007 25.00 21.00 $252.00 Varietal Range 12 Pack Verdelho Varietal 2009 18.00 15.00 $180.00 Pinot Gris Varietal 2009 18.00 15.00 $180.00 Unwooded Chardonnay Varietal 2009 18.00 15.00 $180.00 Chardonnay Varietal 2008 18.00 15.00 $180.00 Merlot Varietal 2008 18.00 15.00 $180.00 Cabernet Sauvignon Varietal 2008 18.00 15.00 $180.00 Dessert & Fortified Wines 12 Pack Vin De Vie NV 35.00 30.00 $360.00 Botrytis Semillon Hunter Valley 2005 25.00 21.00 $252.00 Botrytis Sauvignon Blanc Orange 2006 25.00 21.00 $252.00 Large Bottle Formats – Members Specials! – 3L Grand Reserve Merlot Wrattonbully 2004 270.00 6L Grand Reserve Merlot Wrattonbully 2004 660.00 1.5L Grand Reserve Cabernet Sauvignon Coonawarra 2000 195.00 1.5L Grand Reserve Cabernet Sauvignon Wrattonbully 2004 100.00 3L Grand Reserve Cabernet Sauvignon Wrattonbully 2004 250.00 3L Grand Reserve Shiraz Wrattonbully 2004 250.00 Freight $10.00 per case Freight $ Total $
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201 Sussex Street, Sydney Ph: (02) 9264 3211 Web: www.chintaria.com
Chinta Ria, “The Temple of Love”, is open every day for lunch and dinner with eclectic cuisine described as Hawker-Style Malaysian and Modern Asian. The restaurant provides an ambient atmosphere in the heart of Cockle Bay. Chef Donny Pang gives us one of his favourite recipes to complement the Pepper Tree wine served in the restaurant.
2 tbsp vegetable oil 2.5cm knob of ginger, finely sliced 2 garlic cloves, crushed 4 dried red chillies, soaked, drained and chopped 1 onion, peeled and quartered 400gm of beef fillet, thinly sliced 1 carrot, peeled and sliced very finely Freshly ground black pepper 2 tbsp oyster sauce 1 tbsp dark soya sauce 3 tbsp chicken stock or water 1 cup snow peas 3 spring onions, cut into 5cm lengths 1 tbsp peanuts
Where to Find METHOD:
Pair with Pepper Tree Varietal Merlot
A Strong Alliance with Gourment Coffee Producer Peter and John have been the closest of friends for years with a shared love of coffee and business. Teaming up 18 months ago to develop Raw Bean as a coffee merchant business with the goal of establishing Raw Bean Espresso Bars outlets, with Raw Bean Meadow to be their first. “At Raw Bean we provide and capture the essence of the tradition of drinking coffee. Being a family business focusing on the use of traditional artisan methods, we believe in going back to the European roots of fresh and tasteful service, products and methods
Pepper Tree Wines
Heat wok, add oil and heat If online click on names Add ginger, garlic, for more information chillies and onion and Hunter Valley: stir fry for 1 minute Bistro Molines, Add beef and stir fry Mount View for 3 minutes Muse Restaurant Add carrot, pepper, Hungerford Hill, Pokolbin sauces, stock or water Infusion Restaurant and cook for 2 minutes The Sebel Kirkton Park, Add snow peas, spring Pokolbin onions and peanuts, Amanda’s on the Edge, Pokolbin cook for 1 minute and serve with fragrant Chez Pok Restaurant, Peppers Guest House, coconut rice or Pokolbin steamed jasmine rice. Serves 4
The Raw Bean experience of roasting. The appearance of our espresso bar tells the story that weaves the history of European culture and the timehonoured tradition of drinking coffee.” – Peter Kambos
Seabreeze Beach Hotel, South West Rocks Tommy’s by the Beach, Port Macquarie Amora Hotel Jamison, Sydney Angelo’s on the Bay, Cabarita Shearwater Restaurant, Coffs Harbour
The Raw Bean experience delivers the purest elements of: • Taste • Smell • Sight • Ambience • History • Personality • Culture 8
Raw Bean has formed alliances with key supply partners to develop new and exciting products. Raw Bean has upcoming products that will be featured in Superfood Ideas. Feb 2010 issue. n To see the full product range visit www.rawbean.com.au or place an order phone 1300 792 220; fax 1300 792 230
Augustine’s Restaurant, Brisbane Byblos Bar, Hamilton Gusto Riverfront Restaurant, Noosaville Ashmore Rd Seafood & Steak, Ashmore Thai Silom, Broadbeach
VIC Bhoj on Dockland, Docklands Di Palma’s Restaurant, Melbourne Don Vincenzo’s, Fitzroy Grossi Florentino, Melbourne Lamaro, South Melbourne
Upcoming Events Gala Dinner
Friday 19th February 2010 Tickets $145 per person Queen Victoria Building Tickets selling fast!
Sydney Members Dinner
Friday 5th March 2010 Tickets $100 per person Wolfies Grill, The Rocks, Sydney
Saturday 22nd May 2010 Tickets $135 per person Roberts Restaurant, Pokolbin
Brisbane Dinner Friday 9th July 2010
Tickets $98 per person Era Bristro, South Brisbane For more information on upcoming events For bookings phone 1800 655 965 or Email firstname.lastname@example.org to book tickets to above functions.
Magnum Your friends can too begin to enjoy the great benefits of being a Member of the Pepper Tree Wine Club. Click here to refer a friend and once they join we will send you a Magnum (1.5L) bottle of our 2005 Grand Reserve Wrattonbully Tannat – its that easy!
Sydney Harbour Sunset Cruise’s The Sydney Harbour Sunset Cruises were once again a great success! The last of our member’s events for 2009 was celebrated in style with two consecutive cruises held on the 13th and 20th November. Guests were greeted with a glass of Sparkling Silenus to kick off the evening as we prepared to set sail around the beautiful Sydney Harbour! On showcase throughout the evening were a range of premium white and red wines expertly matched alongside eight delicious canapés prepared by Flagship Cruises. The 2009 Cruises saw the release
of the first vintage series wine glasses marked with the official Sydney Harbour Sunset Cruise logo. Each guest was presented with a glass on departure at Cockle Bay Wharf as a token of our appreciation for attending the last of our member’s events for the year. Thank you to all of those who attended, it was great to see so many familiar faces attending the Cruises and we look forward to seeing you all aboard in November 2010!
Peppers Convent feature
Sleepy Summer Indulgence Packages At Peppers Convent The Best of the Hunter
Complete Summer Revival
peppers convent Overnight mid-week accommodation
2 night‘s mid-week accommodation
Exclusive Full Country breakfast each morning
French Champagne on arrival
Celebrating 100 Years P
Pre-dinner drinks & canapés
Exclusive Full Country breakfast each morning
Dinner at the renowned Roberts Restaurant
Pre-dinner drinks & canapés each night
$252.00 per person
Dinner at the renowned Roberts Restaurant on one night
eppers Convent is currently celebrating 100 they are to see their old home returned to its Extra night for $145 per person inc breakfast Dinner at glory. the Chez In Pok fact at Peppers House on years of history from when it was originally former theGuest Nuns have shown their one night (includes complimentary shuttle transfer) Prices per person, twin share. Unless noted, meals do not built in 1909 at Coonamble in far-western appreciation by returning the original foundation include beverages. Mid-week is classified as SundayNew – Thursday. Valid 1/12/09 – 28/02/10. South Wales, by the Brigidine Order of Nuns who stone, stained glass windows and etched wooden $499.00 per person had just arrived from Ireland. In 1990 the property doors, which they had kept when they moved out (Upgrade to weekend package for an extra $75pp) was destined for demolition due to its dilapidated into their new modern building at Coonamble. Prices per person, twin Minimum ofmajor two nights required if state, much to the distress of the local townsfolk. Following ashare. recent refurbishment, the staying over a weekend. Unless noted, meals do not include beverages. Validbe 1/12/09 – 28/02/10. Mike and Suzie O’Connor, the founders of the décor can best described as Provincial French in Peppers Group, purchased the building with the flavour, using classical individual furniture pieces promise to restore and re-locate it. with a country bedroom feel. The white The Convent was divided into four cane furniture on the verandas alludes sections and transported some 600 to sultry afternoons spent relaxing with kilometres to the present site, on a a glass of local wine and gazing across convoy of seven semi-trailers. The the vineyards. Convent was painstakingly put back To celebrate the 100 years For information or to make a booking please contact Reservations on (02) 4993 8999, email together on its current site on email@example.com the grounds of orofvisit history Peppers Convent would like to www.peppers.com.au Pepper Tree, even to the point of having new offer you the below Indulgence Packages timber made in the same mill in Coonamble where and with every package booked you will the original timber was cut. During the re-location receive a complimentary bottle all the pressed tin interiors were preserved. of the Peppers Convent 100 years Many of the Nuns have visited the restored Commemorative Liquor Merlot Convent and have commented on how happy valued at $50!
The Best of the Hunter
• Overnight mid-week accommodation • Exclusive of a full country breakfast • Pre-dinner drinks and canapés • Dinner at the renowned Roberts Restaurant
$214 per person
(Extra night for $145 per person inc breakfast) (Prices per person, twin share. Unless noted, meals do not include beverages. Mid-week is classified as Sunday – Thursday. Valid to 31/03/2010
CompLete Summer Revival • 2 nights mid-week accommodat ion • French Champagne on arrival • Exclusive of a full country breakf ast • Pre-dinner drinks and canapés each night • Dinner at the renowned Rober ts Restaurant on one night • Dinner at Chez Pok at Peppers Guest House on one night (includes complimentary shuttle transfer)
$424 per person
(Upgrade to weekend package for an extra $75 per person) (Prices per person, twin share. Minimum of two nights required if staying over a week end. Unless notes, meals do not include beverages. Valid to 31/03/2010
Offer must be mentioned upon booking and is not valid with any other offer, new bookings only. For information or to make a reservation, please contact Reservations on: (02) 4993 8999, email firstname.lastname@example.org or visit www.peppers.com.au/convent