We don't have a permanently opened cellar door, but we are happy to open for group tastings by prior appointment.
We also participate in the "La Dolce Vita" and "Fit for a King" weekends organised in conjunction with Wines of the King Valley.
Contact us via our email email@example.com with any questions or to book.
Can you believe Easter is almost here. Where does the time go? What are your rituals around Easter?
Several years ago Delicious Magazine came out with a wonderful Easter edition... ever since then their "Easter Bread Cinnamon Pull Apart" has featured at one of our family sit downs over the Easter period, whether it be for breakfast, morning or afternoon tea. This year we will make again but this time serve it with our Prosecco!
The bread has mixed fruits and rind of orange which will work perfectly well with the zesty, citrus aroma and crisp flavour of our Prosecco.
Our Prosecco has a relatively low alcohol content of 11% - which means there's no harm indulging with a glass or two Easter morning and then later with lunch.
Find the link to the recipe here http://www.delicious.com.au/recipes/easter-bread/d67afae9-d45d-4c7a-a19f-5267c8bb45ac
To get elegance and acidity out of Tempranillo, you need a cool climate. But to get high sugar levels and the thick skins that give deep color you need heat. The vineyard of Symphonia in the King Valley more than adequately satisfies these requirements to produce a medium to full bodied wine. Ripe black cherry fruit characters are rounded out by soft, mouth fulfilling tannins derived from the grape and built on during the twelve month maturation in the fine grain French Oak Barriques.
Why not open a bottle after an afternoon siesta on a lazy Sunday and enjoy with some Spanish cured meats!
Ole' to Tempranillo
You may have noticed while shopping/browsing on our website that we have two vintages of Petit Manseng for sale. Both are great drinking now and even further down the track.
Petit Manseng was originally from the Jurancon region of south-west France. it has loose bunches of very small berries with thick skins that allow it to hang on the vine until late in the season.
We like to serve our Petit Manseng with something spicy like Chilli Mud Crab - why not try this recipe from Gourmet Traveller with your own bottle
Note You'll need a big pot to cook both crabs at once. Alternatively, cook them one at a time.
Quintus is a carefully structured blend containing five varieties, Saperavi, Tempranillo, Tannat, Merlot & Cabernet Sauvignon. this seamless wine had been blended so as to hide the notable characteristics of each variety, whilst allowing all varities to add to the complexity and interest of the blend, such that the whole is greater than the sum of the parts. This blend is 30% Sapervai, 30% Tempranillo, 15% Tannat, 13% Merlot and %12 % Cabernet. Each variety adds it own complexity to the blend resulting in a truly original wine blend that has no peer anywhere else in Australia if not the world!
Quintus is a wine with the elegance and structure to compliment a range of foods. It has sufficient acidity, tannin and fruit persistence to go with a juicy steak or a traditional oven roast, whilst it is not too overpowering for a meat based pasta dish or equivalent.
Enjoy Quintus with a range of robust meals with the confidence that it will age well over the next ten years.
Saperavi is originally from the Republic of Georgia where it is easily the most widely planted variety. Saperavi means "pigment" or "dye" in the Georgian Language and refers to the extraordinarily deep colour of the variety. This intense colour combined with the variety's naturally high acidity and tannin levels produce a structured, powerful wine with the capacity for extended ageing.
Dan Traucki review from SYMPHONIA 2008 KING VALLEY SAPERAVI
Purple colour that is awesome for its age, gentle aromas of tea leaves, gorgeous mouth filling flavours with a tight finish.
This is definitely a food wine- the richer the better. AMAZING