Hunter Valley Breathe Autumn 2010 issue by Hunter Valley Wine Industry Association

breathe issue 24 autumn 2010

Around Hermitage Spine-tingling Shiraz

Hunter Valley Wine & Food Month Cheese Please

JUNE 2010 Experience our Hunter Valley lifestyle with a month long series of intimate events in June celebrating world renowned Hunter Valley wine, produce & quality restaurants. Dine with a winemaker, sit in on a wine master class, share our Hunter Valley chefsâ&#x20AC;&#x2122; passion for local produce, take a class in cheese making & olive oil production or warm yourself fireside in one of our guest houses, restaurants or cellar doors. Book your accommodation & tickets online now.

www.hunterwineandfood.com.au HUNTER VALLEY WINE SOCIETY

www.tyrrells.com.au

news 8

profile 18

around hermitage 22 recipes 36

contents issue 24 autumn 2010 In Every Issue 5 President’s Note 6 Letters 8 News 29 Meet the Locals 47 What’s On 52 Out & About

22 32

Wine 10 Test of Time: Shiraz 14 Tasting Wine

Lifestyle 44 Art 54 Gardening

In the Winery

18 20

Wine Profile: Neil McGuigan Vintage: A Pictorial

Around Hermitage Wine Reviews

Food 36 Recipes 38 Cheese 41 Regional Food & Produce

COVER PHOTOGRAPHY BY CHRIS ELFES

Left to right from top: David Bower, Jay Tulloch, Matt Dillow, Ken Bray, Steve Goodchild and Phil Le Messurier.

Welcome 7 days McGuigan Cellars open 9.30am to 5pm pointment Groups welcome by ap at 12 noon & Winery tours weekdays oon weekends at 11am & 12n Corner of Broke & McDonalds Roads, Pokolbin NSW m c g u i g a n c e l l ars@mcguiganwines.com.au Telephone: (02) 4998 7402 Email: mcguigancellars@mcguiganwines.com.au

president’s note

n the Hunter Valley we are proud and excited about our wine and food, so much so, in fact that we have dedicated the entire month of June to its celebration. Hunter Valley Wine and Food Month celebrates what the Hunter Valley does best over four exciting weeks. We invite you to join us and discover our many treasures, and meet the people who make it all happen. For a listing of some of the wonderful wine and food events you can experience during Hunter Valley Wine and Food Month see the What’s On from page 55. And if you can’t wait til June, you can get out there and enjoy our region’s vast array of world class wineries and culinary experiences at any time. Our guide on page 14 will help you find a whole range of fun and interactive ideas to get you tasting and learning about wine. A great way to start on your Hunter Valley journey is to follow one of our many wine trails. In this issue (page 22) we take a look at Around Hermitage with its small, mostly family owned and operated wine, food and tourism businesses all located around the Hermitage Road area of Pokolbin. Vintage in the Valley came early this year and the conditions were even more “typically Hunter” than usual. Our winemakers and viticulturists certainly had their work cut out for them and have called on over 180 years of regional experience with challenging vintages to rise, as ever, to mother nature’s challenge. You can find a brief summary of Harvest 2010 on the News pages. And, on pages 20 and 21 local photographer, Chris Elfes, shares his harvest experiences in a stunning two page pictorial. Those familiar with the Australian wine scene will know that in the Hunter Valley we produce some magnificent Shiraz. It is aromatic, refined, and elegant. Call us biased, but we think it’s some of the best Shiraz in the world. But don’t just take our word for it ... turn to page 10 for wine writer, Patrick Haddock’s take on Hunter Valley Shiraz. Blessed are the cheesemakers! Thanks to the dedication of some very talented local cheesemakers, the Hunter Valley can also lay claim to being the home of some of Australia’s finest handcrafted cheeses. See page 38 to find out what it’s like to be the maker of specialty cheeses. Also in this issue, you’ll find all of our regular features: news, recipes, wine reviews, gardening, art, Out & About, and much, much more. As ever, there’s a lot going on in the Hunter. Read about it, drink it, taste it, pay it a visit or, do as we do, and live it. Whatever you choose, enjoy your Hunter Valley this autumn. Happy Huntering, GEOFF KRIEGER, PRESIDENT - HUNTER VALLEY WINE INDUSTRY ASSOCIATION Publisher

Hunter Valley Wine Industry Association Rowena Hawkins p 02 4991 4533 e promotions@winehuntervalley.org.au

graphic design

Sally Sneddon p 02 4934 4781 Sally Sneddon Graphic Design e ssgd@hunterlink.net.au

Photography

Chris Elfes p 0413 805 222 Photography on Hermitage www.onhermitage.com

SUB-EDITOR

Lauren Kennedy e wordhappy@gmail.com

ADVERTISING ENQUIRIES

Melinda Kelly p 02 4991 4533 e events@winehuntervalley.org.au

EDITORIAL Writers Patrick Haddock, Rowena Hawkins, Steve James, Melinda Kelly, Suzanne Little, Sean O’Brien, Grant Radford, Iain Riggs. Printing

Finsbury Green p 02 9662 2600

Publisher DETAILS Hunter Valley Wine Industry Association ABN 15 728 023 119 All correspondence to: PO BOX 352, Cessnock. 2325 © COPYRIGHT This publication may not, in whole or part be reproduced, translated, copied, photocopied to any form without the express written permission of the publisher. While every care is taken in compiling the contents of this publication, the publisher assumes no responsibility for the effects arising there from. The information and figures contained in this publication have been provided to the publishers by the advertisers and their sources. No warranty is given by Breathe Hunter Style Magazine as to the accuracy of these figures and information as they are subject to change without notice. The responsibility or copyright on all supplied material rests with the supplier.

IronBark Hill Vineyard ... a unique Hunter Valley Wine Country experience with family and friends. • Taste our premium wines in the modern Cellar Door. • Relax with a coffee on the lounge. • Available for weddings, conferences or celebrations. • Contemporary design house with pool and tennis court, accommodating up to 14. • Open 7 days – 10am to 5pm • 694 Hermitage Road, Pokolbin P 02 6574 7085 www.ironbarkhill.com.au

Photo by Jake Thomas

letters

At Breathe Magazine we love to share your thoughts, your visits to the Hunter Valley and your Hunter Valley wine experiences.

Where can I find Breathe? I visited the Hunter Valley with friends last September and picked up the Spring issue of Breathe from one of the great cellar doors we visited. It was great to read and very informative. I’d love to get future copies to plan my next trip to the vineyards and to keep up to date with what is happening in the Hunter Valley. Where can I grab your latest copy? Emily Bourke - North Sydney

Good news!! From the Winter 2010 issue you can subscribe to Breathe for just $20 per year. Of course you can still pick-up complimentary copies of Breathe from just about all Hunter Valley cellar doors, restaurants, accommodation houses and the information centre.

In our own back yard As long time Newcastle residents we love Hunter Valley wine but am sorry to say had not been to the “Valley” for a couple of years.

When overseas visitors arrived for Christmas we hopped in the car and spent a weekend exploring your wonderful vineyards, cellar doors and restaurants. We tasted some amazing wine, feasted on superb food, stocked up the cellar and pantry and had a truly wonderful time. Our guests were blown away by the beauty of the area and the friendly service we received. So were we!! And to think this is all in our backyard. Next time we won’t be leaving it so long. Sam & Katrina Simons - Merewether

Being able to compare and contrast so many great Hunter Valley wines in one location was fantastic. We were introduced to some new wineries we hadn’t tried before and are now enjoying their wines at our frequent “girls- get-togethers”. We will definitely be coming this year. Lukah Kennedy - Mosman

See you there!! We also have Hunter Uncorked at Pyrmont on Sunday, April 18th. For details for this event and Hunter Valley Uncorked at Balmoral just go to www.hunteruncorked.com.au

Spread the word!!!

Great way to taste wines I love your Hunter Valley Uncorked events!! A group of girlfriends and I had a fantastic day out at the Hunter Valley Uncorked at Balmoral last November. The beach was gorgeous, the weather was perfect, the food was delicious, the wine was outstanding and we loved the funky band.

You can send us your letters/ comments by email to events@winehuntervalley.org.au or by post to Breathe Magazine PO Box 352, Cessnock, NSW 2325.

Sunday 18 April, 2010 11am to 5pm at Pyrmont Bay Park Share a premium Hunter Valley wine and food experience with the Hunter Valley winemakers and their teams. Pair Hunter Valley Shiraz with barbequed dishes from local chefs, stock the pantry, fill the cellar or join a winemakers’ challenge.

www.hunteruncorked.com.au A Hunter Valley Wine & Food Experience

Op e n 7 d a y s f r o m 1 2 n o o n L o c a t e d i n t h e M e r c u r e R e s o r t , H u n t e r Va l l e y G a r d e n s P 02 499 8 2000 E dining@merc u r e h u n t e r v a l l e y. c o m . a u W m e r c u r e h u n t e r v a l l ey. c o m . a u

Match your

Steak & Shiraz Challenge The Hunter Valley Steakhouse (Mercure Resort Hunter Valley Gardens) invites you to partake in a unique “Match your Steak and Shiraz Challenge” from 5pm every evening during the month of June 2010. For only $15pp (free when dining afterwards) you will be served a number of different samples of Hunter Valley Steaks (cooked to perfection) accompanied by Hunter Valley Shiraz, with these samples we challenge you to identify the best match. Aiding selection will be some tasting notes and of course our Chef’s selection to see how well you fair. when Every evening in June at 5pm Location Hunter Valley Steakhouse, Mercure Resort, Hunter Valley Gardens Corner Broke & McDonalds Roads, Pokolbin. Bookings Bookings are not required* - please call 02 4998 2000 or email reservations@mercurehuntervalley.com.au Cost $15 per person (free when dining afterwards) Website www.mercurehuntervalley.com.au *Terms & Conditions apply. Subject to availability.

news ‘

WHAT’S NEW? The Tower Group has a new addition. It is NINE feet underground, has NINE seasonal degustation menus (each of NINE courses), and offers an intimate and luxurious dining experience. NINE Restaurant at Tower Lodge is open on Friday and Saturday evenings. The private dining space allows for a maximum of 16 guests, ensuring the highest level of service and attention to detail. Under the guidance of executive chef, Daniel Hunt, a variety of seasonal degustation menus have been designed using Hunter Valley produce wherever possible. Both Daniel and Executive sous chef, Dominic Xuereb, are responsible for creating and delivering the culinary experience. Tower Lodge general manager and maitre de maison, Andreas Breitfuss, is the driving force behind the Nine Restaurant project, but sees it as only the beginning of a new range of unique dining experiences at Tower Lodge. “Firstly, we will establish NINE Restaurant, and then extend the dining experience to a range of unique locations around the Lodge, which we believe will hopefully see our discerning guests wanting to return again and again.” NINE Restaurant is located in Tower Lodge, Halls Road, Pokolbin. Bookings are essential 02 4998 7022. Australia’s newest spa and golf resort, Chateau Élan, has opened its doors at The Vintage Hunter Valley. Chateau Élan at the Vintage Hunter Valley is a $30 million development comprising an 18-treatment room destination spa, along with accommodation for up to 200 guests in 20 super luxury spa suites and a series of private lifestyle villas overlooking The Vintage golf course. “We aim to make Chateau Élan Australia’s finest destination spa and golf resort,” says Chateau Élan CEO, Erick Stuebe. Meanwhile, Dennis and Marie Eldridge of DenMar Estate have opened a new Cellar Door on their Hermitage Road property. The couple, who purchased the property in 2006, say they are excited to be able introduce their wines to visitors to the area. Their DenMar Estate 2007 Chardonnay was a trophy- and gold medal winner at the 2009 and 2008 Hunter Valley Boutique Winemakers Show. The Hunter Valley has two new additions to its wonderful wedding services with the development of purpose-built wedding chapels at The Vintage and Ironbark Hill. Made from recycled materials and sandstone dating back to the 1830s, The Carriage House at The Vintage is due to be launched in April, while The Chapel at Ironbark Hill on Hermitage Road will open later in the year. Ironbark Hill has also welcomed local artist, Kirsty Holt, who is now exhibiting at their Cellar Door. Well-known Hunter Valley tour operator, Peter Kane, of Aussie Wine Tours, has sold his buses but retains his private chauffeur-driven hire car service and offers a range of private Hunter Valley wine tours.

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2010 Royal Sydney Wine Show Hunter Valley wines have been awarded two trophies and 18 gold medals at the recent 2010 Macquarie Group Sydney Royal Wine Show. For the third year running Tyrrell’s Vat 1 Semillon 2005 took out the trophy for Best Semillon. Meanwhile, Tempus Two Copper Zenith Semillon 2004 was awarded Best White Wine exhibited in the Premium Aged Vintage Class. Congratulations to the following gold medal winning Hunter Valley companies: McGuigan Wines (2), Tempus Two (2), Tyrrell’s Wines (3), Thomas Wines (4), Two Rivers (2), Briar Ridge Vineyard (1), Brokenwood Wines (1), Ridgeview Wines (1), Pepper Tree Wines (1) and Drayton Family Wines (1). Semillon was the most successful varietal for the Hunter Valley.

Hunter Valley Impresses the UK Hunter Valley winemakers recently hosted 40 United Kingdom wine experts with the aim of reinvigorating Australian wine sales in the UK market. The “Wineflight” group visited the Hunter Valley as part of a ten-day yard Dinner Vine e tour of Australian wine regions. itag Her ey Vall Wineflight Hunter Visitors included BBC-TV’s Oz Clarke, renowned wine journalist, Robert Joseph, along with retailers, distributors, importers and sommeliers. Hunter Valley winemakers greeted the “Wineflighters” in true Hunter Valley style with Semillon and Port Stephens oysters; invited them to join their Vintage teams for lunch; challenged them to a friendly game of cricket, and finished with a showcase of Hunter Valley Heritage Vineyard wines paired with a menu prepared by Andrew Clarke at Rock Restaurant.

Hunter Valley “Stars”

Hunter Valley winemakers have graced the special edition issue of WBM – Australia’s Wine Business Magazine (Dec 2009/Jan 2010): “50 Stars of 2009”. Those who made the list include PJ Chateris of Brokenwood Wines, Garrick Harveson of Yarraman Estate, Phil Le Messurier of Thomas Wines, William Rikard Bell of Drayton’s Wines, Neil McGuigan of McGuigan Wines, Bruce Tyrrell of Tyrrell’s Wines, and Usher Tinkler of Poole’s Rock. According to Wine Business Magazine, they were selected for their achievements, entrepreneurial spirit and shared passion for the wine industry. The list also included wine writers James Halliday, Max Allen and Campbell Mattison.

Congratulations, Sarah Crowe

Sarah Crowe, Swish Wine chief winemaker, has been selected to participate in the Wine Federation of Australia 2010 Future Leaders Program. The program was launched in May 2006 to help develop the skills and potential of the next generation of wine industry leaders. The program involves sharing decades of wisdom from successful industry leaders with the bright stars of the future. It is designed to develop leadership and collaboration talents among the participants that will safeguard and foster the future business environment of the wine sector, whilst also giving participants new capabilities for their individual roles. Sarah was selected as one of 15 successful applicants.

Hunter Valley Wine & Food Month June is the perfect month for wine and food lovers to visit the Hunter Valley. Hunter Valley Wine & Food Month runs throughout the Hunter Valley with a full calendar of wine and food indulgences, educational experiences and great opportunities to meet and dine with our winemakers and producers. This year sees the introduction of FlavourFest at Hunter Valley Gardens: a weekend-long celebration of Hunter Valley food and wine, exotic tastes, pampering and inspiring music in the magnificent setting of Hunter Valley Gardens. For those wanting to take home some new skills, Hunter Valley Wine & Food Month will offer certificates in cheesemaking, olive oil appreciation, food and wine matching, wine appreciation, Australian native foods, cooking classes and more. These small classes will be held at varying venues with local winemakers, chefs, and producers. Accommodation houses have great fireside packages available. There is an extensive program of Winemaker’s Table dinners, and a series of in-depth winery tours offered, complete with a bottle of wine to take home. To totally immerse yourself in Hunter Valley Wine & Food, why not try a weekend with the Around Hermitage group? These include wine tasting, vineyard tours and degustation menus paired with wines, all within the area and hosted by the local community, winemakers and producers. For full event details, a calendar of events and accommodation packages, go to www.hunterwineandfood.com.au.

Hunter Valley Living Legend 80 Years Young Karl Stockhausen celebrated his 80th birthday amongst the bustle of the 2010 harvest. Karl arrived in Australia as a post-war German immigrant and began work at Lindeman’s, first as a labourer in Pokolbin, and then as a clerk/ accountant in their Sydney office. He became the manager/winemaker of Ben Ean, and was able to learn winemaking from his mentor, Lindeman’s Ray Kidd. He was obviously a very good student, as he became one of our most awarded Australian winemakers, also shown through the results of his consultancy work. Karl has notched up well over 50 vintages in different regions across the country and is highly respected among his peers and colleagues. He is renowned for making some of the Hunter Valley’s most sought-after wines, and is still consulting in the region. Karl was recognised as a Hunter Valley Living Legend in 2008. Happy birthday, Karl.

Hunter Valley Legend Jay Tulloch – Wine Named in his Honour

Diary dates

Please join us at our 2010 events: Hunter Valley Uncorked Pyrmont Sunday 18th April, 2010 www.hunteruncorked.com.au Hunter Valley Wine and Food Month Throughout June www.hunterwineandfood.com.au Hunter Valley Semillon and Seafood 8th-10th October www.huntersemillonandseafood.com.au Hunter Valley Uncorked Balmoral Sunday 7th November www.hunteruncorked.com.au

Vintage 2010 One of the joys of the Hunter Valley, apart from the wines, is the enthusiasm of the younger brigade of winemakers. Despite all the doom and gloom about the wine industry, they approached the 2010 vintage with great energy and respect for Hunter Valley wine styles. This year’s vintage is an exciting one for the young and the youngat-heart. The Hunter Valley finished the calendar year with 680mm of rain, the majority of that in the winter months. Then followed a very warm to hot spring, however, budburst and flowering was unaffected. Friday 20th November saw the temperature hit 46 degrees Celcius, and gave way to one of our more spectacular summer storms. Hail swept across the lower Hunter Valley, coming around the foothills of the Brokenback Range, continued down Palmers Lane and then across to the Lovedale region, causing a reasonable amount of damage. Grapevines and roadside trees took a belting. The Broke/Fordwich area had their turn on 22nd December. A bit of fruit thinning didn’t do too much harm, and the continuing 40 degree weather helped dry out damaged fruit. Rain at the end of December and then again on 3rd January saw the vines in great shape.

The concept behind the JYT selection recognises the ambiguities the wine industry faces as an agricultural pursuit.

Vintage, for most, started the week beginning 18th January, and all whites were picked within two weeks – one of the most compressed pickings in the Hunter Valley. The Semillon, Verdelho and Chardonnay juices are terrific, with varying sugars from 10 baume up to 11.5 for the Semillon, and 12.5 to 13 for the Chardonnay and Verdelho. Some reds were picked early in the Hunter Valley, off very low-yielding blocks. The rain, which started on the last weekend of January, caused some concern, but a number of winemakers are confident the red wines of 2010 will be of quality.

“The idea was to achieve the highest quality wine from any given vintage, without the bounds of regional or varietal constraints,” says Jay Tulloch. Each release will be at Jay’s discretion and without fear of favour for region or variety.

The east coast is back into an El Nino weather pattern, and it will be interesting to see if January vintages become the standard for the Hunter Valley.

Tulloch Wines is paying homage to Hunter Valley Wine Industry Living Legend and current Tulloch managing director, John Younie Tulloch (also known as “Jay”, or “JYT”), with the release of the inaugural JYT Selection. Jay’s career in the wine industry spans over 47 years. He first began at J.Y. Tulloch and Sons Pty Ltd in 1962, at just 18 years of age.

breathe 9

wine shiraz

Test of time

WORDS BY PATRICK HADDOCK PHOTOGRAPHY BY CHRIS ELFES

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â&#x20AC;&#x153;Hunter Valley Shiraz should, and could, be the most sought-after style of Australian wine in the modern age - bringing balanced, aromatic, noble Australian Shiraz to a worldwide audience.â&#x20AC;? MATTHEW JUKES breathe 11

unter Valley Shiraz may have its detractors, but, when made well, it can be truly historic.

The smell was mesmerising, tantalising, spinetingling. The taste was hauntingly poetic, silky and intensely elegant. That’s how I recall a chance meeting with a Hunter Valley Shiraz of real pedigree. I’m not the only one who was utterly seduced by this wine. I spoke to a Wine Show judge, who had told me that at the Chairman’s dinner, it was wine of the night, against Grand Cru Burgundies and First Growth Bordeaux. Similarly, in his address to the Hunter Valley Wine Show, international wine commentator, Matthew Jukes, described this wine thus: “The most memorable wine of the week was not the 2000 de Vogue Musigny VV, drunk at the Chairman’s dinner, but a 1983 Lindemans Bin 6600 Hunter Burgundy. It was utterly sensational, and I want to write about, buy and pour this sort of Australian Shiraz for my friends whenever I possibly can. It is the most alluring expression of this noble grape, and I can also get to the bottom of a bottled unaided.” I can only defer to this wine because, unfortunately, I’ve never had the good fortune to sample any other seriously good aged reds from the region. However, these comments led me to believe that Hunter Valley Shiraz - when made well - not only enjoys longevity, but can hold its head up high alongside some of the best in the world. In fact, when I asked Bruce Tyrrell, he conceded that if you put together a list of 15 of the best wines Australia has ever produced, there would be a roll call of Hunter Valley Wines including: 1954 Richard, 1959 Hunter River Burgundy Bin 1590, 1942 Light Dry Red by Maurice O’Shea, and the 1965 Hunter River Burgundy Bin 3110 - a major accomplishment for one region, especially one that is not always well-received for its Shiraz.

message? Mmmm. Not really a very nice drink. And, frequently, it wasn’t. Hunter Shiraz, by nature, was known for its faults rather than its virtues.” Bruce Tyrrell is at pains to explain that, for the last six years, they have invested much of their time in cleaning up their reds to the point that they are scrupulously clean. One of the most common problems is the presence of brettanomyces. While some think this adds character, Tyrrell believes it’s an obvious fault. As he points out, you would not eat food that was slightly off and then suggest it had charm and personality. So, what is it about Hunter Valley Shiraz - aged, in particular - that makes it so utterly charming and delicious when it’s on form?

It is savoury to the point of being rustic, and, in the best examples, tends to be lower in alcohol, higher in acids and less reliant on tannins. Most importantly, it embodies finesse and elegance. The higher-than-average natural acid and tannin balance is one of the factors that gives this varietal such a long shelf life. Maurice O‘Shea has gone down in Australian ‘vinelore’ for his reds of the 1940s and early 1950s, sourced largely from vines that still exist on the McWilliam’s Mount Pleasant property today. These wines, perhaps more than any, show what Hunter Valley Shiraz is capable of becoming: a truly living entity, with character, and so totally expressive of where it came from.

English wine writer, Oz Clarke, in his Australian Wine Companion, indicates the polarising effect the feral aromas of a Hunter Valley Shiraz can have:

As Tyrrell points out, “Fine wine is called that because it’s fine. The best example of this is opening a bottle of quality Hunter Valley Shiraz between two on a Tuesday night, finishing it and then opening up another!” This is a great barometer for mid-week drinking, without the repercussions two bottles of South Australian red could inflict.

“For those of us who don’t ride, let’s just imagine a saddle soaked in the sweat of a cowboy who has spent a hundred days glued to his seat, herding cattle in the sweltering outback heat. Do you get the

Whilst many believe the Hunter Valley is a most unlikely place to grow grapes, Shiraz grown in the region blossoms in a fair few plots.

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As this style of Shiraz softens over time, it also becomes the obvious choice to match with food. The elegance of Hunter Valley Shiraz means it pairs well with many savoury dishes, such as suckling pig or slow-roasted lamb. But, for the really special Hunter Valley Burgundies, think of nothing less than duck as if you were matching Pinot Noir, because these wines have often been mistaken for top Grand Cru Burgundies. Matthew Jukes, who, in his closing address at the Hunter Wine Show, claimed that, “Hunter Valley Shiraz should, and could, be the most sought-after style of Australian wine in the modern age - bringing balanced, aromatic, noble Australian Shiraz to a worldwide audience.” Yet, oddly enough, it is not seen on many wine lists as it should, especially in New South Wales, and even less so interstate. It is often viewed as an oddity with its flavour profile that ranges from old boots, leather chairs, earthen floors, and dried spices to sweaty saddles - and even, as one wine scribe put it, a gypsy’s nether regions. During my research, I had to ask the great man Karl Stockhausen what was it that made the Lindemans 6600 so special.

The terroir, which, to a large part includes soil, varies considerably over the Hunter Valley area. The most suitable soils for Shiraz are red volcanic ones containing varied parts of clay. These are found on the red ridges at the base of the Brokenback range and on the higher parts (hills) of Pokolbin, for example at wineries such as McWilliam’s Mount Pleasant and Rosehill, Lake’s Folly, parts of Hungerford Hill and Scarborough’s, not to mention Tyrrell’s and Lindemans Ben Ean.

“Nothing special was done on the winemaking side of the 1983 Bin 6600. It just happened to be a great wine of a good vintage. It cannot be over-emphasised that much of the flavour and texture of a Shiraz depends on the grapes that produced it. In other words, great Shiraz is made from grapes of great vines.” Thankfully, the next generation have no desire to see the reputation of the great reds of the region to vanish. They are committed to using the best fruit available and reverting to old techniques to create wines moulded on the past for the benefit of future drinking. n

McWilliam’s Mount Pleasant Heritage Vineyard Wine Tasting Offer Visit Mount Pleasant for the rare opportunity to taste some of the Hunter Valley’s most awarded wines, sourced from vines planted from 1880, including some hard to find back vintages. Heritage Vineyard Tastings will be available during the Autumn months at Mount Pleasant, and include a private tasting with wines served in Riedel glasses and a tasting booklet supplied: • Lovedale Semillon Vertical - 2006, 2005 and 2003 vintages, and

• Maurice O’Shea Shiraz Vertical - 2006, 2005 and 2004 vintages. These wines have a combined total of 6 Trophies, 10 Gold and 21 Silver Trophies!! Heritage tastings are available for a minimum of two people, at $15pp for each flight or $25pp for both the Semillon and Shiraz tastings - bookings are essential via the Cellar Door on 02-4998 7505. Tasting plates including some of the Heritage wines are also available for lunch at our Elizabeth’s Restaurant.

McWilliam’s Mount Pleasant Wine & Food Estate, 401 Marrowbone Road, Pokolbin, NSW 2320 Telephone: (02) 4998 7505 Opening Hours: Monday - Sunday 10am - 5pm

wine

Peter Howard’s scrumptious oysters are a perfect match with Hunter Valley Semillon

tasting Trying wines and learning about them should be fun and enjoyable - not daunting. There are many ways to unravel the mysteries and mystic of wine. The Hunter Valley offers a fantastic range of tasting experiences for wine connoisseurs, wine lovers and those who are starting out on their wine discovery journey.

tasting wine WORDS BY MELINDA KELLY

Visit a cellar door The most obvious way to start on a wine tasting/education journey is to visit a Cellar Door. The Hunter Valley has over 120 Cellar Doors so the choice is amazing. When visiting a Cellar Door the trick is to take in as much information as you can. At many of the smaller Cellar Doors the person who made the wine will probably be the person serving you. While most Cellar Door staff talk technically about wine, this is because it’s their job and they are passionate about what they do. If you don’t understand a term simply ask them to explain; remember they have gained this knowledge from years of experience, although many are still learning. Explain your preferences, your likes and dislikes but do try some new varieties; you will be surprised. If you’ve had one unpleasant wine experience don’t let this taint your view – unless of course if it was a particularly nasty New Zealand Sauvignon Blanc.

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Wine clubs Most Hunter Valley wineries no matter how big or small have their own wine clubs. Being a member of your favourite winery usually means you can get your wine order delivered to your door from two to four times a year. They also offer special deals, dinners, tastings, and events which are exclusive to club members.

Master classes As the name suggests this is a more formal way of learning about wine. The “class” is lead by winemakers or wine educators and is designed to take even the most novice wine drinker through a tasting using appropriate wine terminology, discussing the vintage, winemaking techniques and of course the all important dimensions of taste and smell . Don’t be intimated by the wine terminology and don’t worry if you don’t taste or smell what is being described - you won’t be sent to the back of the room.

could be over the blood alcohol limit, so either arrange one of these guided tours or appoint a non-drinker to drive.

Wine schools Go back to school. In the Hunter Valley there are few companies offering informal wine school experiences. The Hunter Resort for example, has a two hour tutorial with a personalised certificate on completion. They also have a wine theatre which provides a 15 minute visual presentation on the history of the Hunter Valley, grape growing, harvesting, and winemaking. The Cellarmaster then takes you through a structured tasting of four Hunter Valley wines. Cooking schools are also a fun and interactive way to learn food and wine matching.

Tours of wineries Taking a tour of a winery can really help to demystify the wine making process. In Hunter Valley larger wineries like Tyrrell’s offer a daily tour ending, of course, with a wine tasting. During Hunter Valley Wine & Food month some of the smaller companies will also be opening their winery doors and encourage you to take a look, try some wines and meet the winemakers.

Wine & Food Matching We all know that food and wine go hand in hand, but exactly which foods are best served with which wines? During Hunter Valley Wine & Food month you can find out more about steak & Shiraz, Semillon & seafood, and which wines are best served with cheese or desserts. The rule of thumb in days gone by was red wine with red meat and white wine with white meat and seafood, but with our changing palates, and the introduction of new wine varieties that’s not always the case.

Winemakers’ dinners A winemakers’ dinner is a truly indulgent way to learn more about wine. During Hunter Valley Wine & Food month there are several amazing dinners planned combining superb Hunter Valley wine with the gourmet delights of our talented chefs. Both the winemakers and chefs will be on hand to guide you through the dinner. Winemakers love to talk about their wine so make sure you ask loads of questions.

Wine Shows Wine shows are held annually in each wine region and also the capital cities. While the wine shows are not open to the general public most do offer a consumer wine tasting day after judging is completed and the results are announced. The trick is to ask questions, listen, taste then bring all that new found knowledge together. Everyone has a different palate so there is no right or wrong when it comes to tasting wine.

Vertical tasting A vertical tasting is conducted by tasting one wine varietal from the same producer from several vintages. You will get a better feel for a particular winery’s varietal style and composition with this type of tasting. You can also see how unique weather patterns may affect the grapes from one year to the next.

Wine tasting tours The Hunter Valley has a number of experienced wine tour operators who can host your tour of the Valley, introduce you to many of its great wineries and ensure you get home safely after a day of tasting wine. Remember if you have visited three to four wineries in a day and enjoyed wine with lunch, chances are you

At these events you will taste the best of the best trophy and medal winning wines. The Hunter Valley Wine Show is held in late August, so keep your eye out for the dates for the consumer tasting to enjoy the very best the Hunter Valley has to offer.

Wine events Wine events like Hunter Valley Uncorked at Pyrmont, Hunter Valley Uncorked at Balmoral, and Hunter Valley Semillon & Seafood are excellent ways to taste and learn about wine in a fun and entertaining environment. At the Hunter Valley Uncorked events you can try wines from around 15 different Hunter Valley wineries all at the same venue making it much easier to can compare and contrast varieties, and styles.n

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Celebrating 40 years of making great wines and having fun

Seduced by clean air, fine food, wine and company in exchange for help in the vineyard, vintage 1980

A labour of love for Shar eholders, family and friends, vintage 1983

age 2010 ing the ‘Cricket Pitch’, vint KB, Vineyard Manager – pick

www.brokenwood.com.au CELLAR DOOR: Open daily from 9.30am - 5pm (10am on Sunday) ‘The line up of great wines for tasting makes this place a must, and the service here from experienced tasting staff is second to none’ Huon Hooke

brokenwood wines pty ltd 401 - 427 mcdonalds road pokolbin nsw 2320 australia phone 61 02 4998 7559 email sales@brokenwood.com.au

w w w.poolesrock .com.au

w w w.rock restaurant.com.au

wine

in the winery WORDS BY SUZANNE LITTLE

The heat has gone from the sun and the first taste of cool weather has arrived. The tractors, trucks and utes have finished carting the grapes, and the wineries’ lights are no longer on all night. So what exactly is going on behind those winery doors? APRIL Although the last Hunter grapes were picked weeks ago, the work is far from over. The white grapes have finished fermenting and most of the reds have been pressed from their skins. However, this is when wine is at its most vulnerable – no holidays for the winery crew just yet. As the white grapes finish fermenting, yeast and other solids drop to the bottom of the tank. The winemakers get busy racking (separating) the Verdelhos and Semillons from these lees* to retain the fresh aromas of the new wine. The tanks are topped, and the first of many rounds of tasting and quality assessment begin. Much of the Chardonnay is in oak barrels and will remain there, on its yeast lees, for a few months yet. The reds are also being put to oak, and undergoing malo-lactic fermentation.** ‘Malo’ is a crucial step in stabilising red wines microbiologically, and in softening and rounding out the palate.

MAY By now, most wineries have broken the back of the post-vintage work and the winemakers are emerging, exhausted and skinny (well, perhaps not all), blinking in the sunlight as they reacquaint themselves with the outside world. May is also the month for the annual Semillon tasting at Brokenwood, when local Hunter Valley winemakers bring a

www.nationalpolyindustries.com.au

six-pack of beer and a couple of bottles of their new Semillons for a preview of the vintage. This is a ‘warts ‘n all’ tasting among winemakers before the wines are bottled. It is also an excellent excuse for a beer and to debrief about the vintage.

JUNE The new vintage Semillon, Verdelho and Rosé are now mostly bottled. The 2010 reds are tucked up in their barrels, and the Chardonnays are sitting tight. Now it’s time for the 2009 reds to get some real attention. Each barrel is tasted, and the wines are transferred to tanks in their individual batches. The batches are assessed, and bottling blends decided upon. The wines receive their finishing touches, ready for bottling in the months ahead. Winemakers also begin to hit the road, promoting and selling their wines, visiting agents and attending wine events around Australia and overseas. The wine show season is in full swing, with Hunter winemakers entering wines, judging and travelling to the many capital city and regional shows of Australia. All the while, the winemaking process rolls on, as reds are matured, blends are made and wines bottled. Pruning is underway and thoughts turn to the new season. The beauty of it all is that no matter what sort of vintage it has been, there is always the next one to look forward to.n *Lees is the generic winemaking term used to describe any sediment in a wine tank or barrel. Lees typically consist of the dead yeast cells after alcoholic fermentation. Before clarification the yeast cells give young wines a cloudy or milky appearance. Once fermentation is complete the yeast cells start to settle out into thick sediment winemakers call lees. The wine is then racked or decanted and filtered to remove **Malo-lactic fermentation (MLF) is a secondary fermentation (after alcoholic fermentation) whereby lactic acid bacteria (similar to the bacteria used in yoghurt production) convert the steely malic acid found in grapes into the softer lactic acid. The reason we put our reds through MLF is to soften and round out the palate as well as render the wine more microbiologically stable. So the wine will not undergo MLF in the bottle leading to a fizzy red wine - not so desirable.

Neil McGuigan WORDS BY MELINDA KELLY PHOTOGRAPHY BY CHRIS ELFES

wine profile

or leading Hunter Valley winemaker, Neil McGuigan, 2009 was an extremely busy and rewarding year. Under the McGuigan Wines label, the General Manager of Production and Wine Supply (for Australian Vintage), was named White Winemaker of the Year at the prestigious International Wine Challenge in central London. He was also named International Winemaker of the Year at the 2009 International Wine & Spirits Competition (London). At the same competition, he claimed the title of Australian Producer of the Year and Best International Riesling for McGuigan Wines. Add to these accolades the Best Chardonnay in the World and Best Australian Sauvignon Blanc Under £10 for the Decanter World Wine Awards (London), for the Nepenthe label, and you can see why Neil McGuigan is pretty chuffed.

Growing up in a family of winemakers in the Hunter Valley naturally lead Neil to pursue a career in winemaking and viticulture. Today, he is still as passionate about delivering innovative, quality wine, as he was when he first started making wines over 30 years ago. Melinda Kelly spoke with Neil - who some say is almost as passionate about his car as he is about his wines. You were named 2009 International White Winemaker of the Year at the International Wine Challenge - what a great accolade! It was a wonderful award to win, which had to be accepted on behalf of the whole production team for McGuigan, from the viticultural team (whom I affectionately call the “dirt boys”, or the “sand people”) and dedicated winemakers, who wake up each morning making wine that over-delivers at every price point, through to our bottling team, who lovingly fill every container. All these people deserve the award more than me.

The only advice I can give young winemakers is, firstly, to fully understand the traditional styles and traditional winemaking techniques. And, then to open their mind about using innovative winemaking techniques to create new and exciting styles for the consumer. These styles must be technically correct, but innovative and interesting, so that we can continue to evolve our wines for Australian and international consumers. What do you see as the future for the Hunter Valley wine industry? We need to continue to show great commitment to Semillon, Shiraz and Chardonnay. At the super premium and premium levels, we must make these wines in the styles that have given us great recognition over the decades. However, we also need to be more relevant to the emerging drinker, and therefore need to embrace new varieties and new styles. We must make the Hunter Valley more relevant in the Australian wine industry so that we can maintain media, retail and consumer focus, which will result in this region selling more of our super premium wines. Quality at every price point and every wine style is paramount for the future of this region. In summary, we must be more relevant, more creative, more innovative, but totally quality-focussed. What has been your best experience? Well, that depends. It could be either of the following: Recently, Reid Bosward invited me to his Kaesler Winery in the Barossa Valley to taste “a few wines”, which his business partner wanted to share with a few mates. I expected about a dozen wines and was stunned when I was confronted by 15 tasting stations with wines from among the very best Europe has to offer. It was an amazing act of generosity. I hope there is one next year! The other experience was lunch with Ian Burgess, owner and vigneron of local Hunter Valley Moorebank Vineyard, and well-known larrikin. What has been your worst experience? Again, I have two options. On the serious side, my worst experience must be the challenges facing our wine industry today: overproduction, the high exchange rate, retailer consolidation, domestically and internationally, and the lift in wine quality from most other wine regions around the world. And secondly - lunch with Ian Burgess!

You have such a great family history in Hunter Valley winemaking - can you elaborate? My great-great-great-grandfather came out on the First Fleet as a convict, as he was incarcerated for stealing a bottle of wine. Since then, our whole family has been trying to repay society for this transgression.

What has been your greatest achievement? Personally, my greatest all-time achievement is my family: my wife, Debra, and our three children, Margaux, Matthew and Marnie. Professionally, it has to be winning the International Winemaker of the Year for McGuigan Wines and International White Winemaker all in the same year.

Did you ever consider another career apart from winemaking? When I was finishing high school, Williamtown airport was basically used as a fighter base, and I became quite friendly with a number of senior officers through their visits to the winery. So the airforce was a real option, however, I ended up following my dad and brother into the wine industry. Bad call?

With your profession, you travel internationally several times a year. What is your favourite overseas destination? I think anywhere in Europe, during their summer. Places I really enjoy are Amsterdam, Bordeaux and London.

Who/what has influenced you the most, professionally? My father, Perc, and my brother, Brian, have both been great influences. Professionally, I have been very fortunate. On one hand, I was trained by Robert Hesketh, Brian Barry and Len Evans about inherent wine quality, and on the other hand, I had Brian McGuigan teaching me about how to be innovative with wine production and to make wine styles that suited consumer palates around the world. All these gentlemen taught me to have passion for wine. The wine industry appealed to me as it gives you a balance of agriculture, science experimentation and creativity. The diversity of a job in the wine industry is very appealing. You don’t get bored.

You are Hunter Valley born-and-bred. What is your favourite place in the Hunter Valley? I find walking on the beach at One Mile very relaxing. It is incredible to have such a wonderful beach only an hour’s drive from the Valley. To date, what has been your best ever wine and food experience? I really cannot single out one particular evening. I have been very lucky and have enjoyed many fantastic nights at Brian and Fay McGuigan’s house, and have also been a guest of the late Len Evans and his wife, Trish. While the food and wine was always amazing, the fact that both Brian and Len always had passionate wine industry people to dinner made it incredibly interesting and thoughtprovoking. I suppose the most memorable times are those spent with memorable people.n

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Vintage 2010 PHOTOGRAPHY BY CHRIS ELFES

wine

around hermitage family

Around Hermitage PHOTOGRAPHY BY CHRIS ELFES

very picturesque part of Pokolbin, the northern area around Hermitage Road is a little quieter than most parts of the Hunter Valley.

However, the group of businesses who have formed Around Hermitage are far from quiet. They strive to promote the area, their many wineries and wine-related establishments, and also to help each other out when help is needed. The group has described themselves as a spicy mix of born-in-abarrel winemakers, second-career viticulturists, maverick young guns, and a few wise guys thrown in for good luck. The Around Hermitage family is located along some 35 kilometres of road, which features rolling hills and stunning views. The area centres on Hermitage Road and takes in roads branching off it, including Broke Road, Deasyâ&#x20AC;&#x2122;s Road, Old North Road and Sweetwater. The Around Hermitage family has grown dramatically in the last ten years, and is now home to what are generally regarded as some of the finest boutique wineries, cellar doors, restaurants and accommodation options in Pokolbin. Members of the group include a plethora of wineries and cellar doors, restaurants and cafĂŠs, cheesemakers, accommodation sites, wedding venues, wine tour operators, antique stores, galleries and more. An enduring feature of the Hunter Valley is the fact that most of its wineries and wine-related businesses are family owned and operated. The Around Hermitage area is no exception, and, along Hermitage Road, you will find a collection of boutique

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wineries owned and run by families who are passionate about their wines and dedicated to their community. Some of those wineries include Macquariedale Organic Wines, De Iuliis Wines, DenMar Estate, Ironbark Hill Vineyard, Keith Tulloch Wines, Tintilla Estate Vineyard, Mistletoe Wines, Wombat Crossing Vineyard, and Ridgeview Wines. In fact, the area contains over a dozen cellar doors, more than enough to warrant spending at least a couple of days in this beautiful and scenic part of the valley. Each winery has its own particular charm, and all craft wine within the distinct climate that makes the area unique. A Hunter Valley icon, Around Hermitage is proud to have in their family is Ken Bray, a viticulturist who has owned his Braemore Vineyard in Hermitage Road since 1992, and who also manages several other vineyards in the area. Ken has an almost instinctual understanding of growing grapes in the area. Generously, he imparts his knowledge and experience to others, and always offers advice when requested. It is little wonder he was named 2008 Hunter Valley Wine Industry Viticulturist of the Year. Along with his wife, Chris, Ken also owns The Grange on Hermitage. Andrew Thomas, 2008 Hunter Valley Wine Industry Winemaker of the Year, is another Hermitage Road resident. Andrew, along with his assistant winemaker, Phil Le Messurier, works closely with Ken Bray to produce the Thomas Wines Braemore Semillon - one of the most acclaimed Semillons in the Hunter Valley. Wine families have come to the Hunter Valley and settled in the Around Hermitage area since the 1800s.

From top L to R: fireside dining at Restaurant Botanica, Balloons landing near Brokenview Estate, Winemaker, Mike De Iuliis, dishes from La Trattoria, Winemaker, Andrew Thomas being -jack-of-all-trades.

Some of the earlier settlers led to the creation of famous vineyards such as Elliott’s, which is located at the Singleton end of Hermitage Road.

or honeymoon, retreating parents, or a mother’s group escaping for a night. Or, just an excuse to get away and savour the delights of the Hunter Valley.

During the last few decades, the area has experienced great change and expansion. The 1960s and 70s saw the establishment of more vineyards and wine businesses, such as Marsh Estate, located on Deasy’s Road. In the late 1970s, many Sydneysiders discovered an appreciation for the fine wines of the Hunter Valley, and some pursued their own ‘vine-change’, establishing second careers, first loves and families in the area.

There are over 20 accommodation houses to choose from, ranging from vineyard resorts like Hunter Resort and Tuscany Wine Estate Resort, to bed & breakfasts, and all styles of selfcontained units, from basic to luxurious. You can delight in the moon reflecting off the lake at Billabong Moon, or take in the stunning Brokenback Mountains from Brokenview Estate.

With the discovery of a perfect rural lifestyle, the Hermitage Road area expanded again in the 1980s, and in the last ten years. With increased plantings, the landscape has changed from “cow country” of scattered and thick bush to the mosaic of vineyards that now characterise the precinct. The area now boasts a diverse range of accommodation houses to enjoy while exploring the area. There are options to suit all occasions, whether it’s a family weekend away, a wedding night

Around Hermitage hasn’t forgotten food lovers either, with fantastic restaurants and cafés offering gastronomic delights. Cracked Pepper Restaurant, La Trattoria, Restaurant Botanica, The Mill Restaurant, San Martino Restaurant and Casuarina Restaurant are some of the wonderful places where you can enjoy a wonderful Hunter Valley food and wine experience. Always up for a challenge, the Around Hermitage members have pooled their resources and held several great events in the last few years. Circus de Vine, held back in 1999 at Terrace Vale Winery, is still being talked about. It was a weekend to remember, with a Big Top on-site, and 200 people rolling up for a sit-down dinner while circus artists and musicians performed around them. This June, Around Hermitage is presenting Vine, Wine & Dine - a perfect opportunity to discover what a wonderful part of the Hunter Valley this is. For full details of businesses in the Around Hermitage family, visit www.aroundhermitage.com.au.

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Enjoy an individual tasting of our cellar aged wines.

Single Paddock Fine Table Wines. WeeKeNdS ONLy, frOm 11am, Or By aPPOiNtmeNt. TC N Ee Tt P H O N e ( 0 2 ) 6 5 7 4 7 3 5 7 5 3 0 H e r m i ta g e r d P O KO L B i N N S W a U S t r a L i a 2 3 2 0 W wW wW w.. W wO oM mBb A at cRrO oSsSs Ii N nG g.. n

Mistletoe is a small family owned vineyard and winery established by the current owners in 1989. From vineyard to bottle, Mistletoe’s “no compromise” approach to producing “true to origin” premium quality wine has seen it receive many hundreds of awards and accolades. Mistletoe has been rated a 5 red star winery (the highest rating achievable) in the 2010 edition of James Halliday’s Australian Wine Companion.

BREATHE READERS SPECIAL OFFER Visit Mistletoe and bring this ad with you and you will receive one FREE bottle of Mistletoe Home Vineyard Semillon 2008 (94 points - James Halliday AWC 2010) with every 6 bottles of wine purchased at our regular cellar door prices. s .OT AVAILABLE IN CONJUNCTION WITH ANY other offers from Mistletoe. s 6ALID UNTIL th June 2010.

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Mistletoe’s multi award-winning wines are sold exclusively from the cellar located in the beautiful Hermitage Road area of Pokolbin. With over 20 wines, including whites, reds, sparkling, dessert and fortified styles on tasting, Mistletoe has one of the most comprehensive range of wines to be seen in the Hunter Valley. With Pokolbin Fine Art Gallery and Mistletoe Sculpture Garden on site Mistletoe is a very special place to visit, a place that wine country visitors return to time and time again.

Mistletoe Wines N Pokolbin Gallery N Mistletoe sculPture Garden Open 10am until 6pm daily N (ERMITAGE 2OAD 0OKOLBIN .37 Phone 1800 055 080 N Email info@mistletoewines.com.au

www.mistletoewines.com.au w w. m i s t l e t o e w i n e s. co m . a u w

393 Hermitage Rd Pokolbin 2320 02 6574 7290 www.billabongmoon.com.au

THE

GRANGE

on Hermitage

Quality Affordable Country Accommodation Self-contained Cottages and Luxury Guest Rooms on 28 acres of parkland, natural bush and family vineyard, close to wineries, restaurants, gardens and other attractions. Also Butterflies Gallery and Cracked Pepper Restaurant

1616 Broke Rd Pokolbin | www.dewine.com.au | 4993 8000

820 Hermitage Road Pokolbin 2320 T: 02 4998 7388 E: stay@thegrangeonhermitage.com.au www.thegrangeonhermitage.com.au

breathe Do you want to advertise in Hunter Valley Breathe?

SPICERS VINEYARDS ESTATE Privacy and personal service is assured at The Vineyards Estate. All eight spacious King Spa Suites are designed to be your personal haven, featuring; King beds, Lounge area with Open Fire, Ensuite with Spa bath, Complimentary arrival Mini Bar, and stunning views across the estates private vineyard, and out to the Brokenback mountains . A stay would not be complete without a dinner experience in onsite Restaurant Botanica. Described as charming, regional and rustic, Botanica was recently named the Hunter Valley’s ‘Best New Restaurant’ & NSW’s ‘Best Regional Wine List’ (Restaurant & Catering Awards 2009)

Intimately Indulgent

Uniquely Hunter

555 Hermitage Rd, Pokolbin 2320 www.thevineyardsestate.com.au www.thevineyardsestate.com.au 02 6574 7229

To advertise your business or product to the wider Hunter Valley region, visitors to the area, plus a broad and targeted Sydney readership, contact Melinda Kelly p: 02 4991 4533 or email events@winehuntervalley.org.au

A R O U N D H E R M I TAG E

Vine, Wine & Dine

Fo o d & Wi n e Tr a i l S

to BRISBANE & SINGLETON

For full details, please visit www.aroundhermitage.com.au or collect a brochure from the businesses Around Hermitage. Places are strictly limited for this unique Vine Wine & Dine event. Bookings are essential and are available by visiting www.winecountry.com.au. Simply click on the Vine Wine & Dine icon on the home page. Only 50 tickets are available for each weekend in June.

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LOVEDALE ROAD

Cypress Lakes Golf & Country Club

The program varies each week, with different wine companies and restaurants hosting the event.

to CESSNOCK & SY D N E Y

The Vine, Wine & Dine price is inclusive of transport (from Around Hermitage accommodation houses), wine tasting, activities, meet-the-winemaker lectures, and a degustation dinner paired with Around Hermitage wines.

SWEETWATER RD

MCD

17 18 20 19 21 25 24 23 22 26 27 31 28 29 30 32 RMITA GE ROAD

On Sunday, you will be left to sleep in, enjoy the scenery, and wander Around Hermitage at your leisure to discover more of our treasures.

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Following the afternoon of grape growing and wine tasting experiences, you will be taken to one of Around Hermitageâ&#x20AC;&#x2122;s local restaurants for a degustation dinner. Your hosts for the evening will be the winemakers and grape growers you met during the day.

After dinner, you will be dropped back at your Around Hermitage accommodation to snuggle up for a night of crisp wintery country air, sleep and rest.

12 11 10 13 9

The experience begins as you are collected by private coach from your Around Hermitage accommodation. Guests will then visit three boutique wine companies, where they will meet the growers and winemakers, and experience first-hand the processes of winemaking and grape tending. This will be a unique wine experience, allowing guests the opportunity to be involved in the winemaking process whilst learning the intricacies of wine tasting.

They will personally pair their wines to the menu and explain the finer points of food and wine matching.

Vine, Wine & Dine will take guests on a relaxing and informative journey from the vine, to wine, finishing at the dining table. It will provide a hands-on experience hosted by those who grow the grapes, make the wines and prepare the food.

BRANXTON OL

This June, Around Hermitage is hosting the month-long inaugural event, Vine, Wine & Dine in conjunction with Hunter Valley Wine and Food Month. The event is a must-do for wine and food enthusiasts, and will be held each Saturday for a maximum of 50 people.

JUNE 2010

to MAITLAND & NEWCASTLE

NEW ENGLAND HWY

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5. 1. BrokenView Estate 547 Old North Road, Polkolbin 0400 112 341 www.brokenviewestate.com.au Located in a tranquil location overlooking the picturesque Brokenback Ranges, BrokenView Estate is the perfect place to recharge,rekindle, rediscover & relax. Four -star self-contained villas combine privacy, luxury and romance. BrokenView Estate is a working vineyard with boutique wines available on site. 2. La Trattoria at Beltree 266 Hermitage Road, Pokolbin 02 6574 7216 www.beltree.com.au Lunch: Thursday - Monday Dinner: Saturday La Trattoria at Beltree offers relaxed alfresco dining with Italian food designed to be shared. Come try Italian food and Hunter Valley wines at The Beltree on the end of Hermitage Road. Chefs Mark Delandro & Guy Parkinson are also available for private functions & catering.

3. DenMar Estate 479 Hermitage Road, Pokolbin 02 6574 7291 www.denmarestate.com.au Thursday-Monday Visit the newly built Cellar Door, home of some lovely award winning wines, open for tastings and sales Thursday to Monday. Stay in luxury 2-bedroom accommodation; sip a glass of DenMar Estate wine while watching the sunset over the vineyards and the spectacular mountain ranges. 4. Cracked Pepper 1616 Broke Road 02 4998 7076 www.cracked-pepper.com.au Brunch & lunch: Friday-Wednesday Dinner: Friday-Monday Voted â&#x20AC;&#x2DC;Best New Restaurant 2008, Hunter Valleyâ&#x20AC;&#x2122;, Cracked Pepper Restaurant offers a very seasonal menu featuring fresh local produce, complimented by the award-winning De Iuliis wines.

6. 5. RidgeView Wines & Cottages 273 Sweetwater Road, Rothbury 0419 475 221 www.ridgeview.com.au Friday-Sunday 10am - 5pm Trophy for Best Young Shiraz 2009 NSW Wine Awards. Established in 2000, RidgeView is family owned and operated. Darren & Tracey Scott will guide you through your tasting. Enjoy the scenic Sweetwater Ridge area & sample their extensive range of handpicked,100% Hunter Valley, award winning boutique wines. Venture to the peaceful end of the valley. 6. Macquariedale Organic Wines 170 Sweetwater Road, Rothbury 02 6574 7012 www.macquariedale.com.au Monday - Sunday 10am-5pm Macquariedale Organic Wines offers a broad range of certified biodynamic wines with low preservatives, and no presence of pesticides, herbicides or synthetic fertilisers. The cellar door is open seven days giving you plenty of options to taste these clean and pure wines for yourself.

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AT BE LT R E E

Relaxed al-fresco dining with Mediterranean food designed to be shared Lunch from midday - Thursday to Monday Dinner - Saturday Catering by arrangement

Beltree 266 Hermitage Road Pokolbin

Bookings 02 6574 7216 www.beltree.com.au

www.arrowfieldestate.com.au

wine

minutes together. Last night we opened an ‘04 Braemore Semillon from Andrew Thomas – delicious!

meet the locals

What is your most memorable bottle ever tasted? That would be an 1895 Seppelts Port.

WORDS BY GRANT RADFORD

What do you drink at home? Last summer, especially during vintage, it was icy cold beer and aromatic whites from Germany, Alsace and Austria; that’s when it wasn’t a great Hunter Valley white of course. How do you relax after a hard day? See the answer to the previous question and add a touch of music! What was your most embarrassing moment? It hasn’t happened yet and I hope it never does! The best customer/visitor is one who… Is a friend I haven’t seen for a long time or a friend I have yet to meet. What is your favourite food and wine match? That would be steak, frites and a good burgundy. It is a simple combination, but it works!

MARK STAPLETON For the last 18 months, Mark has been Owner/Executive Chef of Spicer’s Vineyards Estate Retreat and Restaurant Botanica. Vineyards Estate is located on 25 acres on Hermitage Road, with stunning views over its own private vineyard and the Brokenback Mountains. Boasting an award-winning restaurant and wine list, it is an intimately unique wine country experience.

Your fantasy dinner party guests are... Stephen Hawking, the renowned physicist, for his brilliant mind, Sir Arthur Conan Doyle for interesting stories, Oscar Wilde for his wit, Edith Piaf for entertainment and music, and Bill Cosby and anyone from Monty Python’s Flying Circus for a laugh. What would your last meal and drinks be? Foie gras and a First Growth Bordeaux, preferably from 1982. It’s not cool, but I love… Summer!

What is the best part of your job? I get to work side by side with my lovely wife, Belinda.

If you weren’t you, who would you like to be? Mozart.

What is the worst part of your job? One that a lot of people face I guess: there are just not enough hours in the day!

If you weren’t a chef, what you would be? A corporate lawyer.

A typical day includes… No day is a typical day! My job entails everything from running our food operations, to maintenance and grounds work, plus working in our vineyard…. Then add to this the additional renovations we are doing at the retreat - every day can bring something new. A great day is when I get the chance to walk my pet pig, Salami, and open a bottle of great wine with Belinda and have two

What is your favourite product on offer at the moment? The amazing heirloom tomatoes that we are getting from a small supplier at the markets. We are one of only a few restaurants in New South Wales getting them and they are delicious – so good, in fact, that they don’t need anything much done to them. We serve them in a simple salad with basil, our own ricotta and balsamic – that’s it! What is your favourite holiday destination (outside the Hunter, of course)? No question… Paris in summer, for sure!

CHARMING

REGIONAL

‘Hunter Valley Best

RUSTIC

New Restaurant’

NSW ‘Best Regional Wine List’ (Restaurant & Catering 2009) 2 Glass Highly Recommended Gourmet Traveller Wine list of the Year Award Reviewed and Recommended by 2010 SMH Good Food Guide A must for Hunter Valley dining! Reservations recommended 02 6574 7229 botanica@thevineyardsestate.com.au Located at The Vineyards Estate 555 Hermitage Rd, Pokolbin 2320

www.thevineyardsestate.com.au www.thevineyardsestate.com.au

wine

meet the locals PHILIP TOUT For the past three years, Philip has been joint Manager of the Starline Alpacas Farmstay Resort, enjoying the beauty and tranquillity of the Broke region. The resort is a working alpaca farm, with around 200 alpacas and eight modern cottages on-site. Philip says that at the resort, friends and family can enjoy the freedom and peaceful ambience of farm life, but also take advantage of the close proximity to Hunter Valley Wine Country. All of this, coupled with being President of the Broke Fordwich Wine and Tourism Association, means Philip is, indeed, one busy man. What is the best part of your current job? Mixing the hospitality business with farm management, our main background, having been farmers at Narrabri (in North Western New South Wales) for most of our lives. What is the worst part of your current job? That would definitely be not finding enough time to do everything we would like to do, like spending more time in the fields and gardens. A typical day includes… A bit of everything, from the usual office duties, and meeting and greeting guests, to taking care of the alpacas. What is your most memorable bottle of wine ever tasted? I don’t think I can narrow it down to one bottle, but I really enjoyed a bottle 2007 Margan Cabernet Sauvignon I recently shared with friends over a great dinner. What are you drinking at home? I like trying new wines from different regions. At the moment I’m really enjoying many of the local wines especially the Whispering Brook Rose from Broke. How do you relax after a hard day? Sometimes I go for a Guinness at Harrigans, or a XXXX Gold on a hot day. And enjoying a meal at neighbours’ like Nightingales or Margan’s Restaurant.

T H E C E L L A R R E S TAU R A N T AWA R D E D :

04, 05, 06 & 08 Best Contemporary Australian Restaurant – Infor mal Dining

Restaurant & Catering Association Awards for Excellence One Glass Rating (Recommended)

2008 & 2009 Wine List of the Year Awards

Chef/Owner Andrew Wright is passionate about sourcing the freshest and best quality local ingredients. His ever-changing menu showcases his talent for combining contemporary Australian Fare with the influence of European traditions, presented in a simple and uncomplicated manner.

What was your most embarrassing moment? One that is far too embarrassing to pass on, or publish! The best customer/ visitor is the one who… Gives great feedback on the Farmstay experience and gives us the inspiration to continue to do what we do. What is your favourite food and wine match? A grain-fed sirloin with a good Hunter Valley Shiraz. Your fantasy dinner party guests are… Captain Emanuel Hungerford and his 16 year old ward, John Knight (my wife Julie’s great-great-grandfather), so they could tell us what life was like in this area when they came in 1823 to settle from Ireland. Johnnie Walker, who is part of Julie’s extended family, for some stories of the early days of hospitality in the Hunter Valley. And Johnnie’s daughter, Anna Maria, who had lunch with us last year on a visit from her home in Spain, so she could find out more about Johnnie’s Hunter Valley exploits. What would your last meal and drinks be? Natural Sydney rock oysters and a Hunter Valley Semillon! Call me old–fashioned, but it doesn’t get any better than that…. It’s not cool, but I love… Yodelling. If you weren’t you, who would you like to be? Really, I am quite happy with who I am. If you weren’t a resort manager, what you would be? A ski bum. What is your favourite holiday destination (outside the Hunter, of course)? Easy: Niseko in northern Japan. Not just for the skiing, but mainly a catch-up with our daughter, Rebecca, her husband, James Busby, and their family. It is a bit far away for watching the grandkids grow up.

Open for lunch and dinner – bookings recommended Indoor and outdoor dining Various menu options including fixed price, à la carte and degustation Air-conditioned in summer Open fire in winter Fully licensed

“Such good food in such unpretentious surroundings is worthy of rural France”.

THE LONDON SUNDAY TIMES

The Cellar is a hot spot for locals and a must for new visitors to the region. Hunter Valley Gardens Village Broke Road, Pokolbin. Tel: 4998 7584 www.the-cellar-restaurant.com.au

wine

meet the locals

After work, I head straight home for dinner with my family. Then, after a bit more play time with the kids, it’s time for their bath and off to bed. It is then my time to have some quiet time with my wife, Georgia. What is your most memorable bottle of wine tasted? 1996 Cyril Henschke Cabernet Sauvignon. What are you drinking at home? 1997 Tyrrell’s Vat 1 Semillon (my last few bottles), and my favorite pizza wine, Firestick Shiraz. How do you relax after a hard day? I head straight to the toy room to play with my two children. Family time reminds me why we work so hard. What was your most embarrassing moment? Doing a private tasting for 12 people and realising, after they had left, that my fly had been down the entire time.

PAUL ELLIOT Paul has been the Cellar Door and Wine Club Manager at Pooles Rock Winery in De Beyers Road for the past five years. Prior to that, he resided in Melbourne, and was employed as Food & Beverage Manager at the Radisson Hotel. Pooles Rock Wines was established in 1988, with Chardonnay the foundation stone of its range. This signature range has now been expanded to include the local specialities of Semillon and Shiraz, and is complemented by the Cockfighters Ghost and Firestick labels. The winery site is also home to the two-hatted, award-winning Rock Restaurant. What is the best part of your job? Travel opportunities to Singapore and Bangkok for trade shows. And, of course, meeting new people and talking about wine, which I am so passionate about. What is the worst part of your job? Working weekends means time away from my family. A typical day includes… Getting up at 7am and amusing my children Lucy (two) and Myles (eight months), before leaving for work. A typical day at work includes those office duties that we all have to deal with (email, telephone), selling as much Pooles Rock wine as possible, and visiting local restaurants to drop off wine.

The best customer/visitor is the one who… Has an open mind, will try new things, ask questions and, above all, buys a bottle or 12 of wine. What is your favourite food and wine match? Hunter Valley Verdelho and any spicy Thai cuisine. Your fantasy dinner party guests are… A mixed bunch! Will Smith, Adam Sandler, Drew Barrymore, Amanda Byrnes, Keira Knightley, and any of the Canterbury Bulldogs players. What would your last meal and drinks be? I would have to say anything that Chef, Andrew Clarke, wanted to cook for me, accompanied by whatever Winemaker, Pat Auld, wanted to bring out of the cellar for me. It’s not cool, but I love… Wearing pink, brand name shirts. If you weren’t you, who would you like to be? A little kid again, but I kind of am, anyway. If you weren’t in the wine industry, what you would be? A firefighter, or probably in the police force. What is your favourite product on offer at the moment? 2007 Pooles Rock Chardonnay. What is your favourite holiday destination (outside the Hunter, of course)? Singapore n

Shoes

Jewellery

Sleep Wear

Clothing

Italian Leather Hand bags

Gifts

Men’s Ties & Cuff Links

Pokolbin Village Resort

Broke Rd, Pokolbin NSW 2320 Ph: (02) 4998-6656 Open daily from 10am

wine

reviews Swish Wine 2008 Tin Soldier Chardonnay RRP $15 COMPANY OVERVIEW James Halliday 5 Star Winery (2010 Australian Wine Companion) Tin Soldier Chardonnay is made by Swish Wine, a family owned wine company from Lovedale. Swish Wine was founded in 2007 and with three vintages now in the bottle and attracting the attention of the judges in wine shows around the country, the business is growing at a rapid pace. Sarah Crowe, ‘Hunter Valley Wine Industry 2009 Rising Star of the Year’ has joined as Chief Winemaker, bringing a wealth of winemaking skill and an unrivalled passion for Hunter Valley wines. WINEMAKING NOTES The 2008 Tin Soldier Chardonnay (alcohol 12.8%) is made using premium Chardonnay from the Swish Wine, Wilderness Road vineyards, carefully matured in seasoned French oak. Generous winter rains heralded a great spring start to the year and the weather was mild spring to early summer allowing for healthy growth, fine fruit flavours and zesty acidity. 2008 was a pleasing vintage, slightly earlier than usual, producing wines with elegant fruit flavours, juicy balancing acidity and great varietal definition. . TASTING NOTES A full bodied dry white that is as fresh as it is flavoursome. Creamy, buttery notes lift from the glass before more complex aromas of quince paste and crab apple jelly come to the fore. This is a delightful, vibrant Chardonnay with marmalade, mandarin and dried peach flavours defined by lovely crisp acidity. The finish is fresh and cleansing with a hint of butter adding real elegance. FOOD MATCH The 2008 Tin Soldier Chardonnay is just the thing to get your guests’ mouths watering! Try a glass with pan-fried chicken breasts in a buttery, herby sauce or the freshest seafood. Drinking beautifully now, the 2008 Tin Soldier Chardonnay will continue to delight until at least 2014!

p 02 4930 7594 e huntercellar@swishwine.com Cellar door open Thursday to Monday 10am - 5pm (or by appointment)

Warraroong Estate 247 Wilderness Road LOVEDALE www.swishwine.com

wine

reviews Tulloch 2007 JYT Selection Shiraz RRP $50 COMPANY OVERVIEW The Tulloch story began in 1895 when John Younie Tulloch accepted an unusual settlement of a debt, a property in Pokolbin. Starting with just five acres of Shiraz, the Tulloch name is now synonymous with the Hunter. Visitors to the Cellar Door are invited to experience the true heritage of the Hunter and to sample some of the regions most renowned wines. Located in the heart of Pokolbin, the award-winning Tulloch Cellar Door is a must visit Hunter destination. WINEMAKING NOTES This is the first release under the new JYT Selection label, in recognition of industry stalwart and current Managing Director John Younie Tulloch (AKA Jay & JYT) and caps off another spectacular year for Tulloch where Jay was inducted as a Living Legend. The 2007 JYT Selection has been made from a blend of some of the most exceptional Shiraz the Hunter Valley had on offer with a small portion of very intense McLaren Vale Shiraz TASTING NOTES Ruby red in colour, this wine displays lifted cherries on the nose, with hints of underlying spice from maturation in French oak. Rich and full bodied, you can expect wonderful dusty velvet tannins integrated with ripe berry fruit flavours. This is a remarkable wine with a pedigree that should ensure that under good conditions it can be cellared for up to ten years. Available only at the Cellar Door and through Tulloch Wines 1895 Wine Club FOOD MATCH Dry, full bodied reds can be best matched with a variety of dishes including poultry, beef, stews, duck, lamb and even strong cheeses. Channel your favourite chef and create a masterpiece.

u Winner 2007 Cellar Door of the Year - Hunter Valley Wine Industry Awards u

p 02 4998 7580 e cellardoor@tullochwines.net Cellar Door 10am - 5pm daily (except Good Friday & Christmas Day)

638 DeBeyers Rd POKOLBIN www.tulloch.com.au

wine

reviews Bimbadgen Estate NV Sparkling Semillon RRP $15 COMPANY OVERVIEW Situated in the heart of Hunter Valley Wine Country, Bimbadgen Estate is a state of the art, open plan winery comprising of 38 year old vineyards, contemporary Cellar Door, award-winning restaurant - Esca Bimbadgen, and concert venue. The vineyards comprise of two Hunter Valley properties, one in the Riverina district of New South Wales and select contract vineyards. Bimbadgen Estate’s range of wines encompasses over 23 varieties and styles. Winemakers Simon Thistlewood and Jane Hoppe consistently produce wines of pure Hunter character and flavour. Bimbadgen Estate was recently inducted into the Hunter Valley and NSW Tourism’s Hall of Fame for its outstanding contribution to tourism. WINEMAKING NOTES Bimbadgen Ridge Sparking Semillon is made from predominately current vintage fruit to achieve a fresh style and is left on lees for as long as possible to get roundness on the palate. Using the charmat tank fermentation method, the juice was cold fermented and kept in stainless steel storage to retain maximum fruit flavours. This is now one of the most popular wines on the Bimbadgen list, and having refined the process, Bimbadgen Estates winemakers are very happy with the style of the wine. “Many people are unaware that Semillon has been used in Australian sparkling for a long time because it is very rarely put on the front label.” Simon Thistlewood, Winemaker. “We are not looking for complexity or overt sweetness, just a fun fizz to enjoy”. TASTING NOTES An ideal aperitif style, the Bimbadgen Ridge Sparkling Semillon is a dry, clean and fresh style that’s not overly sweet or complex, but does greet the nose with a highly aromatic bouquet with citrus and lime overtones. The palate is elegant with plenty of tangy fruit flavours and some richness from the small amount of residual sweetness retained after the secondary fermentation process. Enjoy whilst young and fresh or cellar for up to two years. FOOD MATCH Any time is the perfect time to enjoy this Bimbadgen Ridge Sparkling Semillon and you need no excuse to share it with friends. Made for entertaining, this wine is fabulous on its own, and also goes wonderfully with a wide range of shellfish like oysters and juicy seared scallops, or simply with a bucket of fresh prawns. It will also add zing to white meats and salads.

p 02 4998 7585 e office@bimbadgen.com.au Cellar door open 7 days 10am - 5pm

790 McDonalds Road POKOLBIN www.bimbadgen.com.au

wine

reviews Tintilla Estate 2007 Saphira Sangiovese RRP $26 COMPANY OVERVIEW Robert and James Lusby have been making unique, individual wines in the Hunter for over 15 years. In 1994 they planted the first Sangiovese vines in Pokolbin, encouraged by the similarity of the climate to that of the Tuscany area where Sangiovese is from. The vineyard has become well known as a benchmark for Sangiovese in Australia and every minute of the fruits’ life is closely watched over by James, the viticulturalist and winemaker. WINEMAKING NOTES The 14 year old vines now produce mature fruit, reflected in the quality of the wine. They under went a “green harvest” at verasion, just as the grapes were about to change colour. This allows more uniform ripening and further concentration of flavours. The final harvest resulted in first class fruit, which was hand picked. Controlled open fermentation at 26 degrees was followed by ageing in French oak barrels for over 12 months prior to bottling under screw cap. TASTING NOTES Sangiovese is about flavour and texture rather than oak and tannin. The wine has aromas of dark cherries and blackberries and a touch of violets. The taste is firm and elegant with fine texture. It reflects the aromas with dark cherries but with added plums and savoury cranberries, with a touch of spice and earthiness. Good structure, crisp acidity and well defined dry tannins. Cellaring: Drinking well now, with great tannin and balanced acid should last another eight years. FOOD MATCH Sangiovese has a gentle acidity that allows it to slice through even the richest Italian cuisines and enhance the flavours of both food and wine. Being medium in body it does not compete but complements a meal, making it one of the ultimate food wines. It is well matched with game or your favourite roast.

p 02 6575 7093 e info@tintilla.com.au Cellar door open 7 days 10:30am - 6pm

725 Hermitage Road POKOLBIN www.tintilla.com.au

food

RECIPE FROM MARGAN RESTAURANT HEAD CHEF TIM MICHELS PHOTOGRAPHY CHRIS ELFES

POACHED SALMON WITH SEA TROUT ROE, VINAIGRETTE & SNOW PEA SHOOTS Serves 6 as an entree 600gm salmon fillet 2 bunch dill 1 bunch chives Sea salt Cracked pepper Vinaigrette 1 bunch chives 250ml extra virgin olive oil 100ml water 60gm Dijion mustard Salt & pepper to taste To serve Snow pea shoots 80gm sea trout roe

1. 2. 3. 4. 5. 6.

Halve the salmon fillet down the centre, trimming as much of the blood line as possible. Lay out a double layer of glad wrap- longer than the fillet of salmon. Chop the herbs and spread over center of the glad wrap. Place the two pieces of fish on the herbs head to tail against each other and roll up tightly, making a large sausage shape. Poach the fish at 65 degrees for 17 minutes, then leave to cool in the water for one hour and refrigerate overnight to cool. Slice into approximately six portions. Serve one slice for each serving and dress with the vinaigrette and garnish with snow pea runners and roe.

Vinaigrette 1. Whisk the Dijion mustard and water and add the vinegar. 2. Whisk in the oil until it is emulsified, then fold in the chopped chives and season to taste.

p 02 6579 1372 e cellardoor@margan.com.au Open Friday & Saturday Lunch & Dinner Sunday Breakfast & Lunch

1238 Milbrodale Road BROKE www.margan.com.au

Chez Pok Restaurant at Peppers Guest House Hunter Valley offers award-winning cuisines either in airconditioned comfort or on the famous outdoor terrace overlooking the vineyards. Under the watchful eye of Executive Chef, Michael Bolam, the talented brigade of chefs have created a menu that showcases contemporary Australian cuisine with a strong French influence. The restaurantâ&#x20AC;&#x2122;s focus is to provide a unique, exciting and memorable dining experience for each guest. The seasonal degustation menu is the best way to sample the variety of dishes and their extensive wine list reflects the best in the region as well as a reserve list for the wine enthusiast. Open 7 days for breakfast, lunch and dinner. Ekerts Road Pokolbin P 02 4993 8999 E chezpok@peppers.com.au www.chezpok.com.au

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the store

Cheese please WORDS BY MELINDA KELLY PHOTOGRAPHY BY CHRIS ELFES

food cheese

heeeese! Even the word sounds delicious; like the soft, gooey middle part of a perfectly ripe washed rind.

Like wine, there are so many words to describe the taste of speciality cheeses - waxy, nutty, earthy, creamy - but how about just plain “yummy”? There really is something quite indulgent about enjoying the delicious labours of this ancient artisan craft. For cheese lovers, the Hunter Valley is a special place, a paradise on earth where you can be really naughty and luxuriate in some of Australia’s finest handcrafted specialty cheeses. Rosalia Lambert and Peter Curtis of the Hunter Valley Cheese Company fell into the cheese industry almost by accident. They were living in Melbourne when, in 1990, a call came from a friend to help in his cheese factory in north-eastern Victoria. They packed up their young family and headed off to, as Rosalia puts it, “be hippies and make cheese in the hills.”

though, is the one that hits you as soon as you remove the wrapping: the strong aroma. When young, this is an earthy smell. As the cheese ages, it can develop into an eye-watering pungency that has scared many - but really, it is a prelude to unbeatable flavour. When they first made washed rind cheese at the Hunter Valley Cheese Company, Rosalia Lambert says it was made in the intense European style. They found their customers were not quite ready for such a confronting style, so they perfected their Hunter Gold washed rind. Their washed rind is one of Australia’s most awarded at the Australian Specialist Cheesemakers’ Association Awards, along with the Grape Vine Ash brie, Branxton brie, and their marinated feta. Binnoire Dairy is another award-winning speciality cheese company based here in the Hunter Valley. Located on Hermitage Road in Pokolbin, Binnoire Dairy produces a range of cheeses with distinctive characters unavailable outside the region.

Like wine, there are so many words “When we first started, we thought Founder of the company, Simon we’d be making cheese for one or to describe the taste of Gough, says one of the reasons for two days a week,” Rosalia says. these distinctions is that they are speciality cheeses - waxy, “But Peter soon discovered made using only locally sourced he had a real thirst for the nutty, earthy, creamy but milk. knowledge of cheesemaking, the same way that wine and a natural talent and a real how about just plain “yummy”? “In reflects its regionality due to soil knack for making cheese.” There really is something quite variation and climatic conditions, In 1995, they followed their so it is with dairy produce,” Simon dream and moved to the Hunter indulgent about enjoying the explains. Valley to design and construct delicious labours of this Simon has based his soft cheeses like their purpose-built cheese factory marinated feta, labna and duetto on in the grounds of McGuigan’s Wines ancient artisan carefully chosen recipes from around the on McDonalds Road, Pokolbin. After 15 globe. years of hard work, long hours and a real craft. passion for their products, they are still in the same factory creating individual handcrafted cheeses. Peter Curtis is Hunter Valley Cheese Company’s master cheesemaker, and their resident cheesemaker, David Bower (pictured on the front cover), has been making cheese on a daily basis for 13 years. The pair, with assistance from Peter’s son, Wade, make 13 varieties of cheeses, all in the one factory. “What we do here in is quite unique compared to anywhere overseas, particularly Europe,” Rosalia says. While Europeans have been making cheeses since the Middle Ages, most cheesemakers in England and France, for example, produce only one or two types of cheese. The history of Australian cheesmaking, of course, is very new in comparison. Over the last 20 years, however, Australian cheesemakers have been taking recipes and techniques from around the world, adapting them to local milk supplies and conditions, and are now producing a vast array of cheeses, each with a distinct character. As our cheesemaking skills in Australia have rapidly developed, so too have our palates. We are finally catching on to what Europeans have known about cheese for centuries, and it is no longer acceptable to serve an everyday cheddar or under-ripe brie. One cheese we are now embracing is washed rind. Generally soft, like a brie, a washed rind cheese is recognised by its sticky, orange-brown coloured rind. The most identifiable characteristic,

Hunter Belle, located just north of Muswellbrook in the Upper Hunter, also sources specific milk supplies to make their cheeses. They are the only cheese producers in Australia exclusively using Brown Swiss cows’ milk, a dairy breed developed in the Swiss Alps. The milk for their cheeses comes from a single local farm at Singleton. Again, all of their cheeses, including their feta, camembert and fresh curd, are handmade using traditional methods. They are now also producing a handmade natural yoghurt developed by young cheesemaker, Clare Bailey, as part of her traineeship.

An Aladdin’s Cave of cheese, The Hunter Valley Smelly Cheese Shop was established in 2005 and is one of the Hunter Valley’s highly-visited cheese stop-offs. A labour of love for owners Tony Drice and Steve Cooper, the Hunter Valley Cheese Shop now has two outlets - one at Pokolbin Village and the other at Tempus Two. They stock an extensive range of local, Australian and international varieties, and despite the name, not all of their cheeses are of the smelly kind. It is astonishing that, after such a short time, Australia now produces more than 100 varieties of cheese, with more than 60 per cent of annual production destined for international markets. Luckily for us, our specialised Hunter Valley cheese producers have remained small enough to ensure we get to enjoy their wonderful cheeses before anyone else. n

breathe 39

australian regional food store and café

Artisan Cheese Manufacturer, Wholesaler & Retailer Supplier of our own, local and imported cheeses

Cheese Tasting

ALL DAY

lunch all day • produce tastings open 7 days • 9am-5pm @ the small winemakers centre

426 mcdonalds road pokolbin hunter valley p • 4998 6800 e • australianregionalfood@westnet.com.au w • www.australianregionalfood.com.au www.australianregionalfood.com.au

More info phone 4998 6713. www.huntervalleysmellycheeseshop.com.au www.huntervalleysmellycheeseshop.com.au

Cheese Made On Site • Factory Viewing & Tastings daily 9am - 5.30pm • Award Winning • Preservative Free • Made with Vegetarian Rennet • Complimentary Cheese Talk 11am & 3pm daily • Factory Outlet Sales & Discounts

“Blessed are the cheesemakers” HUNTER VALLEY CHEESE FACTORY & SHOP McGuigan Wine Cellars, 447 McDonalds Road, Pokolbin Ph: 02 4998 7744 www.huntervalleycheese.com.au

Broke’s Promise is a boutique vineyard, olive grove and art gallery situated in the tranquil valley of Broke Fordwich. OPEN EVERY WEEKEND 11AM-4PM 725 MILBRODALE ROAD BROKE P • 6579 1165 E • cr@brokespromise.com.au W • www.brokespromise.com.au www.brokespromise.com.au

food

regional produce WORDS BY ROWENA HAWKINS PHOTOGRAPHY BY PENELOPE BEVERIDGE

hunting & gathering T

he Hunter Valley is a food and wine lover’s heaven. Along with the diverse range of wineries available to visit and sample, the region offers myriad food experiences, from fabulous local produce to a wide range of restaurants and cafés. The region boasts fresh cheeses, olives, beef, fabulous seafood from the Newcastle and Port Stephens seafood markets, poultry and game, berries, macadamias, orchard fruits, snails, traditional bakeries and many organic vegetable patches. Alongside these are local smokehouse smallgoods, a freshwater fish farm and many great jams, chutneys and preserves made by various restaurants and guesthouses. Local restaurants and cafés feature the produce in their menus, paired with Hunter Valley wines and served by talented local chefs and their staff. Alternatively, you can visit the producers directly and stock up your pantry to share the culinary delights with family and friends for a Hunter Valley experience in your own home.

Cheeses The Hunter Valley has a heritage in dairy cattle, and a growing goat industry, both providing great local milk. Cheeses produced in the region are generally fresher styles, including washed rinds, fetas, fromage blanc and the local specialty, vine-ashed brie. At the Hunter Valley Cheese Company, located at McGuigan’s, you can see cheese being handmade, attend a cheese talk, meet the cheesemakers, and sample their award-winning, delicious local cheeses. The Hunter Valley Smelly Cheese Shop has two great outlets: one at Pokolbin Village, and the other at Tempus Two. It has an extensive range of both local and Australian cheeses, along with a fabulous range of condiments and accompaniments.

Other cheese experiences in the Hunter include Binnorie Dairy on Hermitage Road, and Hunter Belle Cheeses in the Upper Hunter.

Olives The olive industry is fast becoming an important part of the Hunter Valley landscape. Many groves have been planted over the past ten years, with award-winning olive oils and olives available from many outlets in the Valley. May is harvest time for olives, and a visit to local growers such as Adina Vineyards on Lovedale Road, or Pukara Estate at Denman in the Upper Hunter, allows you to view and smell the oils being crushed. Pukara Estate’s Extra Virgin Olive Oils are among Australia’s best, winning over 50 awards in shows nationally, including the prestigious Australian Olive Association National Show. The Estate produces distinctive, sophisticated and flavoursome Extra Virgin Olive Oils of the highest quality, and, to complement their range, they have also sourced the very best table olives from companion estates. Other great local olive growers include Broke’s Promise and Tintilla Estate. Many cellar doors have local oils available to sample and purchase, and you will often find local olive oils served with local breads in the restaurants and cafés of the region.

Bread Traditional family bakeries feature in the region. Not many pass through Cessnock without stopping to collect a traditional damper from Sylvester’s Bakery, with others travelling a little further afield to the historic Morpeth Sourdough Bakery, run by the Arnott family. Arnott’s are known for their biscuits, but it is a little-known fact that the founder, William Arnott, originally baked bread.

breathe 41

food

regional produce Arnott’s moved into biscuit production in the late 19th century because the longer shelf–life of biscuits made exporting from Morpeth and Newcastle sea ports more realistic. Morpeth Sourdough is situated at the site in Morpeth where William Arnott and his brother, David, baked bread and ship’s biscuits during the 1860s. The scotch oven, circa 1850, still stands at the rear of the property, and has undergone extensive conservation and restoration.

Game & Poultry Poultry and game are strong influences on Hunter Valley restaurant menus. Duck, quail and game come from nearby Redgate Farm, which won the Best Produce Award NSW at the 2009 Vogue Entertaining & Travel Produce Awards for their Jurassic Quail. Both Redgate Farm and Nulkaba Hatchery supply fabulous poultry grown specifically to suit the restaurants’ needs. They are also open to the general public.

Snail Robert and Helen Dyball love their lifestyle as first-generation snail farmers in the Hunter Valley. They supply top quality snails across Australia and beyond, and are the leaders in Australian heliculture. The snails are fed a calcium-rich diet, and take nine months to grow to size. They are ‘purged’ for seven days - starved, in fact - to make sure there is nothing left in their digestive tract. This makes the meat clean and white, ready for cooking. You can find these snails on the menu at The Verandah Restaurant and Bistro Molines, as well as other restaurants as daily specials.

Local Gardens & Other Produce To ensure they serve the freshest organic produce, many restaurants also have their own organic vegetable patch. You can experience fresh vegetables straight from the garden at Margan Restaurant, Hunter Valley Gardens, Chéz Pok and Restaurant Botanica. Other great local produce is available at the farm gate, from growers such as Tinklers (grapes, stone fruit and figs) or from the orchards at Broke (fresh citrus). The producers mentioned above are just a few of many in the region. When you see these items on local menus, why not try them with a glass of Hunter Valley wine for a complete Hunter Valley Experience. n

Open 7 Days 9:30am- 4:30pm 1440 Denman Road, Muswellbrook NSW 2333 Ph: 02 6547 1055

www.pukaraestate.com.au www.pukaraestate.com.au

PUKARA ESTATE

Pukara Estate is widely recognised as one of Australia’s finest Extra Virgin Olive Oil & Vinegar producers. Visit our olive grove and tasting room in the picturesque Upper Hunter Valley to see first hand how award winning olive oils are made. Visitors to our tasting room can taste our full range of oils, vinegars, tapenades, dukkahs, mayonnaises, and other gourmet delights or you can simply enjoy the view while enjoying espresso coffee, slice and a tasting platter.

Lovedale Long Lunch

1 5 & 1 6 M AY 2010 H U N T E R VA L L E Y

• FOOD • WINE • MUSIC • ART

LLL Glass & Meal Package $42pp required for entry to the event.

10am till 4pm TATLER WINES + TATLER TAPAS RESTAURANT GARTELMANN WINES + CHEZ POK RESTAURANT WANDIN VALLEY ESTATE + BELPOSTO RESTAURANT SANDALYN ESTATE + RED SALT RESTAURANT SWISH@WARRAROONG ESTATE + THE VERANDAH RESTAURANT EMMA’S COTTAGE VINEYARD + AMANDA’S RESTAURANT ALLANDALE WINERY + THE CELLAR RESTAURANT

BUS Group bookings essential Ph: 4930 9156 ROVER COACHES Ph: 4990 1699 FURTHER INFO Ph: 4990 4526 NO BYO FOOD OR ALCOHOL

www.verandahrestaurant.com.au

www.lovedalelonglunch.com.au

lifestyle art WORDS AND PHOTOGRAPHY BY STEVE JAMES

New visual and performing arts centres, major regional art prizes, concerts and festivals all point to the fact that the cultural life of the Hunter Valley region has come of age.

estimony to this is the fabulous Maitland Regional Art Gallery (MRAG) - a state-of-the-art centrepiece of an ambitious $8 million cultural precinct for the heritagerich city of Maitland.

In a striking and sympathetic architectural integration of the past and present, the gallery’s design is a synergy of the contemporary lines of its recent extensions and renovations with the historic Maitland Technical College, built in 1910.

AbFab

MRAG With 11 gallery spaces over almost 3,000 square metres, MRAG will always be able to host at least five or six exhibitions concurrently. Although exhibitions change, on average, every eight weeks, the exhibition change-overs are staggered, so there is something new in the gallery every three weeks or so. This autumn, MRAG will host the 2009 Archibald Art Prize exhibition. It coincides with the time the 2010 Archibald winner will be announced, so there will be a lot of interest.

MRAG reopened in August 2009, and is now the largest regional gallery in New South Wales, offering extensive exhibiting space, an impressive number and variety of exhibition areas, a café, shop and educational services.

MRAG also has a number of in-house curated and touring exhibitions, including a stunning exhibition by Garry Shead, and a survey exhibition of glass art by Portuguese-born, Newcastlebased glass artist, Julio Santos, to name but a few.

With wine glasses barely cleared away from the opening of two new exhibitions, Kim Blunt, MRAG’s public program coordinator, took a few moments from organising the next project to speak to Breathe.

The staff of MRAG have put a lot of effort into making the gallery experience family-friendly. Could you tell us why Sundays at MRAG are quite special?

Are there many art facilities of this scale in regional centres, or is this what we previously expected to see only in a capital city?

Every Sunday, free art-making activities are held in the Art Factory workshop area of the gallery. A key point of difference between MRAG and other regional, and some state institutions, is the Art Factory - it’s quite literally the centre of the art gallery.

MRAG is one of the largest art galleries in regional New South Wales. The arts sector is growing all the time and community needs are growing with it. I expect the benchmark set by MRAG, in more ways than simply size, will be built upon by other communities as they increasingly appreciate what an art gallery like MRAG can do for them.

It comprises exhibition and workshop spaces which work in tandem to create a hands-on art experience aimed at children and young people and their families. Visiting artists create specific exhibitions which are the focus of Art Factory activities.

MRAG is now capable of hosting a wide range of exhibitions and cultural events, including major blockbuster exhibitions, and of presenting a variety of exhibits concurrently. Does this present its own challenges in programming for the community’s needs?

In the development stages of MRAG’s redesign, what did the people of Maitland say they would like their gallery to offer?

Maitland and the surrounding districts are lucky to have a facility such as MRAG. With its state-of-the-art facilities, MRAG can now receive exhibitions from state and national institutions that require world-class standards in terms of humidity and climate control. Challenges in terms of programming now are really only limited by budgets. Being centrally located in the Hunter Valley, MRAG must be a great attraction for visitors. What are some highlights that visitors can enjoy at the gallery this autumn?

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As well as this, we have regular art activities for children and young people during school terms and holidays.

During the ‘Regional Conversations’ which were held as part of an audience development strategy by MRAG and supported by Arts NSW, the Maitland community was clear. Overwhelmingly, people responded with the notion of ‘inspiration’ as the most important aspect of the art gallery. You, too, can be inspired, by visiting the truly remarkable Maitland Regional Art Gallery. Gallery opening hours and details of current and forthcoming exhibitions can be found at www.mrag.org.au. MRAG offers a range of contemporary and tradition art educational programs for adults, teens and children- see details on the website. n

Top left to right: “Bedroom Still-life” by Margaret Olley, ”Bull Flower” by John Turier, large gallery space at Maitland Regional Gallery, “Legend IV” by John Coburn, “Days of Summer” exhibition by Salvatore Zofrea, “Self-portrait as Top and Bottom” by Luke Thurgate, Atrium of Maitland Regional Gallery.

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AUSSIE WINE TOURS

As featured in Australia’s Best Wine Tours Have you been to Hunter Valley Wine Country several times before? Tired of the same old wineries that the bus tours visit? Want to go to wineries of your choice? Want to have lunch somewhere special? Want to be on your own private tour with just that special person or a few select friends? Why not indulge ... splash out in one of our Chauffeur Driven Private Hire Cars. Design a Tour Degustation and let us help you match your palate to local award winning wines. 1-4 pax | Bookings Essential | Airport & Hotel transfers available

P • 0402 90 90 90 | E • tours@aussiewinetours.com.au www.aussiewinetours.com.au

Wine Country Race Club

When visiting the Hunter why not experience Country Racing Close to the City Race Dates

Tuesday April 13 Sunday April 25 - ANZAC Day (Non TAB) Sunday May 30 Friday June 18 - Tooheys Cup

8FFL %BZ .FFUJOHT FREE ENTRY Racecourse Rd Cessnock www.winecountryraceclub.com.au www.winecountryraceclub.com.au Tel: 02 4961 1573 Is Gambling a problem for you? Call G-Line (NSW) Counselling Service. Call 1800 633 635. Intoxicated persons will be refused entry to the racecourse.

356 lovedale road lovedale hunter valley 02 4990 6958 www.lillians.com.au

www.starlinealpacas.com.au

what’s on APRIL The “Wine Label Show” Date Throughout April 2010 Contact 4998 7400 Location McGuigan Cellars, 447 McDonalds Road, Pokolbin The ‘Wine Label Show” details a journey in wine through the eyes of a graphic designer, describing the history, character and charm of this form of communication, and explains the importance of design in the making, branding and identification of Australian wines. Free.

Easter Long Weekend @ Hunter Valley Gardens Date Friday, April 2 to Monday April 5, April, 2010 Contact 4998 4000 www.hvg.com.au Location Hunter Valley Gardens, Broke Road, Pokolbin. The Hunter Valley Gardens will be hosting a program of games, entertainment and prizes over the weekend including Easter bonnet craft, a giant parachute, Easter sing-along show, hatching chickens and more. Also join the Easter Bunny in searching for coloured eggs in the giant Easter egg hunt (3 & 4, April only). April School Holidays @ Hunter Valley Gardens Date Monday, April 5 to Sunday, April 18, 2010 Contact 4998 4000 www.hvg.com.au Location Hunter Valley Gardens, Broke Road, Pokolbin. Hunter Valley Gardens Kidspace theme is “Get up & Groove” featuring many fun rhythm, dance & musical activities to excite, educate & inspire. A Little Bit of Italy Date Saturday, April 10 & Sunday, April 11, 2010 Contact 6579 1334 www.catherinevale.com.au Location Catherine Vale, 656 Milbrodale Rd, Fordwich via Broke Catherine Vale events during this weekend includes tastings of olives, gelato, and cheese, market stalls, bocce, Italian music, Italian Food, pizza making demonstrations, wine tasting of Catherine Vale Wines. Dinner Saturday by II Cacciatore Restaurant. Bookings Essential The Verandah Restaurant Locals Night Date Sunday, April 11, 2010 Contact 4998 7231 www.verandahrestaurant.com.au Location Calais Estate, Palmer’s Lane, Pokolbin. “Mediterranean Flavours” at The Verandah Restaurant. Starting at 6:30pm with complimentary canapés and bubbles, followed by a five course tapas style degustation dinner. $50 pp. BYO no corkage. Wine Country Race Club Date Tuesday, April 13, 2010 Contact 4961 1573 www.winecountryraceclub.com.au Location Race Course Road, Cessnock. Experience the best of country racing. Cessnock Racecourse is just minutes from Cessnock city centre. Admission is free.

Friends of Palliative Care ANZAC Day Race Day Date Sunday, April 25, 2010 Contact 4961 1573 www.winecountryraceclub.com.au Location Race Course Road Cessnock Experience the best of country racing with plenty of entertainment on the lawns. Cessnock Racecourse is just minutes from Cessnock city centre. Admission is $10, Concession $3, War Veterans (wearing badges) FREE entry.

Date Sunday, April 18, 2010 Contact www.hunteruncorked.com.au Location Pyrmont Bay Park, Pyrmont. Hunter Valley Uncorked returns to beautiful Pyrmont Bay Park on Sunday, 18th April. Share a premium Hunter Valley wine and food experience with the Hunter Valley winemakers, chefs, producers and their teams. Drink great wines, eat delicious local fare, stock the pantry and fill the cellar.

MAY Upper Hunter Wine & Food Affair. Date Saturday, May 1, 2010 Contact 0437 835954 kylie@denmanwineandfood.com Location Ogilvie Street, Denman. Ogilvie Street is transformed with over 22 stalls featuring gourmet food from leading Hunter restaurants, delicious local cheese and olives, award winning wines from Upper Hunter wineries, jazz bands, street performers and loads of kid’s entertainment. The Verandah Restaurant Locals Night Date Sunday, May 2, 2010 Contact 4998 7231 www.verandahrestaurant.com.au Location Calais Estate, Palmer’s Lane, Pokolbin. “Spanish Night” at The Verandah Restaurant. Starting at 6:30pm with complimentary canapés and bubbles, followed by a five course tapas style degustation dinner. $50 pp. BYO no corkage. Recovery @ the Rivers Date Sunday, May 2, 2010 Contact 6547 2556 www.tworiverswines.com.au Location Two Rivers Cellar Door, 2 Yarrawa Road, Denman. After a busy day at the Upper Hunter Wine & Food Affair relax the next day at the magnificent Two Rivers Cellar Door. There will be great food with live bands to top off a great weekend in the Upper Hunter.11am til 4pm.

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what’s on Mother’s Day @ Hunter Valley Garden Date Sunday, May 9, 2010 Contact 4998 4000 www.hvg.com.au Location Hunter Valley Gardens, Broke Road, Pokolbin. Spoil your mum this Mother’s Day at Hunter Valley Gardens. There will be great prizes, girls only pamper zone, demonstrations plus lots of fun for the kids with jumping castle, pony rides and face painting.

Capercaillie’s Indulgent High Tea Date Saturday, May 8, 2010 Contact 4990 2904 www.capercailliewine.com.au Location Crowne Plaza Hunter Valley, Lovedale Rd, Lovedale. Be the first to enjoy Capercaillie’s new Sparkling Liqueur at an indulgent afternoon high tea. View the latest designer fashions on parade, be tempted by exquisite handcrafted accessories and take home a complimentary value packed gift bag. $75pp. Bookings essential.

JUNE

Hunter Valley Wine and Food Month Experience our Hunter Valley lifestyle with a month long series of intimate events in June celebrating world renowned Hunter Valley wine, produce and quality restaurants. For full event details and accommodation bookings go to www.hunterwineandfood.com.au Fireside Getaway Date throughout June Contact www.spicersvineyardsestate.com.au Location Spicers Vineyards Estate, 555 Hermitage Rd, Pokolbin. Enjoy a winter fireside getaway including king spa suite, complimentary arrival mini bar, a Parisienne breakfast, three course dinner in Restaurant Botanica, a massage in your suite with roaring fire and aromatherapy candles, a bottle of Hunter Valley Shiraz & toasting marshmallows to enjoy after the massage. Sculpture @ Constable Estate Date Daily during June Contact 4998 7887 www.constableestatevineyards.com.au Location Constable Estate Vineyards, 205 Gillards Rd, Pokolbin. An artists’ perspective of food & wine through sculpture.

Lovedale Long Lunch Date Saturday, May 15 & Sunday, May 16, 2010 Contact www.lovedalelonglunch.com.au Location 7 wineries on Lovedale & Wilderness Rds, Lovedale. The Lovedale Long Lunch is a fantastic progressive-type where visitors wine & dine their way around the seven participating Lovedale wineries over the weekend. Enjoy great wine, gourmet food, fabulous music and art. (See advertisement page 43) Wine Country Race Club Date Sunday, May 30, 2010 Contact 4961 1573 www.winecountryraceclub.com.au Location Race Course Road, Cessnock. Experience the best of country racing. Cessnock Racecourse is just minutes from Cessnock city centre.

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Meet the Cheesemaker Date Daily at 11am during June Contact 4998 7744 huntervalleycheese@westnet.com.au Location Hunter Valley Cheese Factory, 447 McDonalds Road, Pokolbin. Walk in the boots of an artisan cheesemaker. Enjoy an interactive chat about life as a regional cheesemaker in the Hunter Valley. Sample delicious handmade cheeses and learn the basic of cheese varieties. Free. Bookings preferred. Australian Native Flavours Date Daily at 1pm during June Contact 4998 6800 Location Australian Regional Food Store & Cafe, 426 McDonalds Road, Pokolbin. You’ll be surprised at how easy it is to transform your cooking skills & BBQ repertoire with the addition of Australian native flavours. Nothing weird, just good cooking and great flavours. $46 for a platter for two including a wine flight, tasting notes and recipes to take home. Bookings preferred.

what’s on An Artist’s Perspective @ David Hook Wines Date Daily during June Contact hook@davidhookwines.com.au Location David Hook Wines, Cnr Broke & Ekerts Rds, Pokolbin. Join local artist Kristy Holt at David Hook Wines for her perspective on food and wine. Match your Steak & Shiraz Challenge Date Every evening in June Contact 4998 2000 www.mercurehuntervalley.com.au Location Mercure Resort Hunter Valley Gardens, Broke Road, Pokolbin. Take the Shiraz & Steak Challenge. Enjoy samples of Hunter Valley steaks cooked to perfection accompanied by Hunter Valley Shiraz. The challenge is to identify the best match. You’ll be aided by tasting notes and of course the Chef’s selection to see how well you fair. Fireside Indulgence Package - Mercure Resort Hunter Valley Gardens Date Monday to Friday evenings in June Contact 4998 2000 www.mercurehuntervalley.com.au Location Mercure Resort Hunter Valley Gardens, Broke Road, Pokolbin. For the ultimate romantic dining experience Mercure Resort Hunter Valley Gardens invites you to shake off the winter blues this June when you stay on a “Fireside Indulgence Package”. All the service of a fine dining experience in the privacy and warmth of your suite at a fireside table for two. Advance bookings required. An Artist’s Perspective @ IronBark Hill Date Daily during June Contact 6574 7085 www.ironbarkhill.com.au www.kholtoriginals.com Location IronBark Hill Vineyard, 694 Hermitage Road, Pokolbin. Join local artist Kristy Holt at IronBark Hill Vineyard for her perspective on food and wine. Winemakers Table Series - The Cellar Restaurant & Tulloch Wines Date Friday evenings during June Contact 4998 7584 www.the-cellar-restaurant.com.au www.tulloch.com.au Location The Cellar Restaurant, Hunter Valley Gardens Village, Broke Road, Pokolbin. The Cellar Restaurant & Tulloch Wines join to bring you a food & wine experience befitting these two Hunter Valley families. Enjoy a five course degustation menu prepared by Chef Andy Wright, matched with a range of Tulloch Wines. $120pp. Bookings essential. Places limited to a maximum of 20. Mistletoe Wines Fireside Tasting Date Friday & Saturday evenings during June Contact 1800 055 080 Location Mistletoe Winery, 771 Hermitage Road, Pokolbin. Join Mistletoe owners Ken & Glen Sloan by the fire at Mistletoe Winery Cellar Door for a vertical tasting of Mistletoe Wines’ reserve range and a selection of tasty tapas. $35 pp including a bottle of 2008 Mistletoe Reserve Semillon. Bookings essential. A Cellar Experience @McGuigan Wines Date Saturdays at 1:30pm during June Contact 4998 7400 www.mcguiganwines.com.au Location McGuigan Wines, 447 McDonalds Road, Pokolbin. Be taken on a special Wine & Food Month cellar experience by McGuigan Wines. Bookings essential.

Fireside Indulgence - Pepper Tree Wines & Peppers Guest House Date Saturday evenings during June Contact 4993 8999 www.peppers.com.au Location Peppers Guest House, Ekerts Road, Pokolbin Pepper Tree Wines and Peppers Guest House welcomes you to a winter fireside indulgence. Guests will be treated to a food and wine experience with four canapés and four wines; the perfect way to start your evening. 5-6 pm. A Cellar Experience @ Gartelmann Wines Date Saturdays during June Contact 4930 7113 www.gartlemann.com.au Location Gartelmann Wines, 701 Lovedale Road, Lovedale. Join the Gartelmanns as they take you through a fabulous cellar experience at their popular Lovedale property. Food & Wine School Experience Date Saturdays & Sundays during June Contact www.huntervalley.com.au Location Hunter Resort, Hermitage Road, Pokolbin. Learn about wine & food matching as the Hunter Resort showcases local produce and Hunter Valley wines. Enjoy a main meal and wine tasting. $30pp. Bluetongue Beer & Food Tasting Date Saturdays & Sundays during June Contact www.huntervalley.com.au Location Hunter Resort, Hermitage Road, Pokolbin. Experience a Hunter Resort Bluetongue Brewery tasting with a main meal matched to local beers. $20 pp. Pure Wine Indulgence - Hands Off Date Saturdays 2pm & Sunday 11am during June Contact 4993 8800 www.debortoli.com.au Location De Bortoli Wines, 532 Wine Country Dr, Lovedale. Join the team at De Bortoli Wines for a fun and provocative tasting discovering cool wines grown in the warm climate of the Hunter Valley. Alternative varietal wines will be offered to wash down a selection of Italian cheese, salami & panne croccante upon conclusion. Bookings essential. $40pp includes a two bottle gift pack. Gnocchi Making @ Il Cacciatore Date Friday, June 4, Sunday, June 13 & Friday, June 18, 2010. Contact 4998 7639 www.hermitagelodge.com.au Location Il Cacciatore, 609 McDonalds Road, Pokolbin. Be lead through a step-by-step, hands-on gnocchi making class followed by a five course dinner with wine. A variety of gnocchi dishes will be cooked right at the table. Classes limited to 14 people. Les Grand Vin Dinner Date Saturday, June 5, 2010 Contact 4998 2000 www.mercurehuntervalley.com.au Location Mercure Resort Hunter Valley Gardens, Broke Road, Pokolbin. Mercure Resort Hunter Valley Gardens hosts a Les Grand Vin Dinner to kick off their Hunter Valley Wine & Food Month events. Allandale Strings in the Winery Date Saturday, June 5, 2010 Contact 4990 4526 www.allandalewinery.com.au Location Allandale Winery, 132 Lovedale Road, Lovedale. The much loved event held each year at Allandale featuring Paul Goodchild and Strings from the Sydney Symphony Orchestra and a four course dinner matched with a superb selection of Allandale wines. Bookings Essential. Dress: Black Tie Starts: 7pm

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what’s on Preserve Making @ Constable Estate Date Saturday, June 5, 2010 Contact 4998 7887 www.constablevineyards.com.au Location Constable Estate Vineyards, 205 Gillards Rd, Pokolbin. Constable Estate Vineyards in conjunction with Redgate Farm presents a fun demonstration class on making exciting new flavoured preservatives and chutneys. $45 members, $55 non members. Breaking Tradition with Tyrrell’s Date Saturday, June 12, 2010 Contact 4993 7000 www.tyrrells.com.au Location Muse Restaurant, Broke Road, Pokolbin Join Chris & Jane Tyrrell of Tyrrell’s Wines at Muse for a unique food & wine experience. Indulge in a structured tasting of latest release wines followed by specially crafted eight course degustation dinner accompanied by Tyrrell’s museum release wines. Winemakers Table Series - Cool Wine, Hot Climate Date Saturday, June 12, 2010 Contact 4993 8800 www.debortoli.com.au Location De Bortoli Wines, 532 Wine Country Dr, Lovedale. Join Scott Harrington for a vinous gastronomic discovery of cool wines grown in a warm climate. Learn how “organic” farming in the vineyard and a “hands off approach” in the winery combine to deliver wines that are a “natural expression of the vineyard”. Three course meal with wine; served in a casual environment. Bookings essential.

Tobie Puttock

Peter Evans

Adina Vineyard Olive & Wine Experience Date Saturday, June 26, 2010 Contact 4930 7473 www.adinavineyard.com.au Location Adina Vineyard & Olive Grove, 492 Lovedale Road, Lovedale. Enjoy an all inclusive olive experience including a tour of an operating olive mill, olive oil and table olive appreciation class with nibbles, followed by a three course Mediterranean inspired lunch.

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Duck & Red Wine @ Constable Estate Date Saturday, June 19, 2010 Contact 4998 7887 www.constablevineyards.com.au Location Constable Estate Vineyards, 205 Gillards Rd, Pokolbin. Join Constable Estate Vineyards & Redgate Farm for a fantastic red wine and duck experience. Dress up for a cocktail party exploring the many flavours that can be used to compliment duck. $65 for member, $75 non members.

Tulloch Wines & PLUMM Masterclass Date Saturday, June 19, 2010 Contact 4998 7580 www.tullochwines.com.au www.plumm.com Location Tulloch Wines, 638 DeBeyers Road, Pokolbin. Tulloch Wines with glassware designer PLUMM introduce you to a range of glassware designed to enhance your wine experience. The PLUMM glassware (two white wine & two red wine glasses) used in the tasting is yours to keep. The tasting will be accompanied by a selection of local Binnorie Cheese, Pukara Olives and antipasto.

A Flaming Feast with Tyrrell’s Date Saturday, June 26, 2010 Contact 4998 7000 www.tyrrells.com.au Location Restaurant Botanica, 555 Hermitage Road, Pokolbin. Join Bruce Tyrrell and Murray Flannigan of Tyrrell’s Wines at Restaurant Botanica for a unique food & wine experience. Indulge in a structured tasting of latest release wines followed by specially crafted wintry wood smoked dinner accompanied by Tyrrell’s museum release wines.

FlavourFest @ Hunter Valley Gardens Date Saturday, June 12 to Monday, June 14, 2010 Contact 4998 4000 Location Hunter Valley Gardens, Broke Road, Pokolbin An exciting new sensory experience. A culinary extravaganza A

featuring fine food, exquisite wine, cooking demonstrations and celebrity hosts Peter Evans, Tobie Puttock and Janelle Bloom. Show casing the flavours and sounds of the Hunter Valley & beyond, all inside Australia’s largest and most spectacular display gardens.

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Painting by Megan Barrass.

Pick up a competition card at any of the Lovedale cellar doors on the map for your chance to win the winemakers’ selection of 2 dozen mixed bottles of Lovedale wines. Simply buy wine at any 3 of the cellar doors located on the Tour de Lovedale map, have the cellar door staff stamp your card then drop the card into the entry box at your last cellar door visit. A winner is drawn every two months. For all you need to know about Lovedale including the fabulous selection of accommodation options visit www.lovedalehuntervalley.com.au

what’s on McGuigan Wines Annual Dinner Date Saturday, June 26, 2010 Contact 4998 7400 www.mcguiganwines.com.au Location McGuigan Cellars, 447 McDonalds Road, Pokolbin. A fantastic evening of food, wine and fun in the McGuigan Wines barrel room. Indulge in the release of our new vintages, accompanied by the culinary talents of Chef Jean-Marc Pollet of the Hunter Valley Steak House. Dress: Lounge Suit/Semi Formal. $125pp. Bookings essential. The Verandah Restaurant Locals Night Date Sunday, June 6, 2010 Contact 4998 7231 www.verandahrestaurant.com.au Location Calais Estate, Palmer’s Lane, Pokolbin. “Asian Night” at The Verandah Restaurant. Starting at 6:30pm with complimentary canapés and bubbles, followed by a five course tapas style degustation dinner. $50 pp. BYO no corkage. Tooheys New Cessnock Cup Race Day Date Friday, June 18, 2010 Contact 4961 1573 www.winecountryraceclub.com.au Location Race Course Road, Cessnock. Experience the best of country racing. Cessnock Racecourse is just minutes from Cessnock city centre. Admission is free. Mid-Winter Wander Date Sunday, June 20, 2010 Contact 4998 4000 www.hvg.com.au Location Hunter Valley Gardens, Broke Road, Pokolbin. Share the passion with veteran & vintage, classic & commercial, hot rods, street machines & bikes. The event begins at 9.00am from the Stockland Shopping Centre at Glendale, and then travels to Hunter Valley Gardens Village.

JULY Jazz at Catherine Vale Date Sunday, July 4, 2010 Contact 6579 1334 www.catherinevale.com.au Location Catherine Vale, 656 Milbrodale Rd, Fordwich via Broke Enjoy sounds of jazz and Dixieland with the Preservation Jazz Band on the lawns of Catherine Vale from noon to 3pm. Free Entry. Food available.

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winery running festival HUNTER VALLEY

Lawler Partners Winery Running Festival Date Sunday, July 18, 2010 Contact 4934 8138, paul@hevents.com.au www.huntervalleymarathon.net Location From the Oval Hunter Valley Gardens, Broke Rd Pokolbin One of the most successful regional running events in NSW, this event offers marathon, 1/2 marathon, 10km, 6km and 2km courses in and around Pokolbin. Based on Hunter Valley Gardens’ oval, the event runs through the gardens, sections of vineyards and other iconic Hunter Valley venues. Winter Rose Pruning @ Hunter Valley Gardens Date Thursday, July 1 to Saturday, July 31, 2010 Contact 4998 4000 www.hvg.com.au Location Hunter Valley Gardens, Broke Road, Pokolbin. Have you ever wondered how to prune a rose? Hunter Valley Gardens has over 35,000 roses to prune, and can show you exactly how it’s done. With demonstrations and talks beginning at 10.30am daily the horticulture team will make sure you are caring for your roses correctly. There will be free rose cuttings to take home on departure. n

Lawler Partners Winery Marathon Lawler Partners Relay Winery Marathon (2 person teams) Winery Half Marathon Winery 10km Run 6.25 km Run and Winery Wander Walk Pacific Smiles Dental Kids Marathon (Final Leg)

DESIGN

Phone: 02 4934 8138 Email: admin@hevents.net

Sunday 18 July 2010, Hunter Valley Gardens, Broke Rd, Pokolbin, NSW Why not run for a cause and support

www.huntervalleymarathon.net www.huntervalleymarathon.net entries now open online

HUNTER VALLEY

out & about

Celebrating Karl Stockhausen’s 80th Birthday - Briar Ridge.

Julie Van den Berg & Karl Stockhausen at Hunter Wine Forum’s 80th Birthday Magnum Lunch - Bistro Molines

Pepper Tree & Briar Ridge team picking Vintage 2010 Rodger Craig of Inflight Initiaves UK & Phil Ryan, McWilliams Mt Pleasant.

Wineflight visit UK v. Hunter Valley Cricket Match

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Not the Ashes! Wineflight UK v Hunter Valley Cricket Match

out & about

Hungerford Hill team enjoying their Best Young Semillon, Top 40 NSW Wines

Vintage workers’ lunch at Brokenwood Winery 2010

Will Sneddon & his barrel chair - Winner of Cessnock Regional Art Gallery “Young Artist of the Year” Award 2009

Picking at Catherine Vale Vintage 2010

Scott McNaught & Belinda Scott of Ridgeview Wines – engaged on New Year’s Eve.

Madagscar Meet & Greet – Christmas Light Spectacular, Hunter Valley Gardens.

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lifestyle

gardening WORDS BY SEAN O’BRIEN

Time for a Revamp

ummer rain in the region has been a-plenty this season, with good falls over Christmas and the New Year, and then fantastic follow-up rain in February. This has given local gardens perfect autumn conditions, with good soil moisture throughout the soil profile, making it an ideal time to revamp the garden. Autumn is traditionally a good time of year to replant tired beds or plant new ones, and this autumn is one of the best. While you may not see results straightaway, your plants will be far better off this coming spring. Even though the weather is becoming cooler, soil temperature is still warm enough to encourage good root development on newly planted trees and shrubs, so that, by the time spring comes around, the plant is ready to go. It is also the perfect time to get out and give the garden and lawns one last feed before winter. Autumn is also spring bulb preparation time. At Hunter Valley Gardens, all of the planning is complete for our spring bulbs, with thousands of daffodils, bluebells, ranunculus, hyacinths and tulips all arriving on-site by the time you read this article.

While it is too early to plant them out, now is the best time to buy them. There is a massive range available, and you get the best pick of the bulbs if you get in nice and early. At Hunter Valley Gardens, we will not be planting most of our bulbs until mid April, so they must be stored in a cool, dry spot until then. Our tulips and hyacinths have all been placed in large cool rooms for chilling, as this helps with their flowering. You can easily do the same at home by placing then in the crisper of your fridge for six weeks before planting. Planting of tulips and hyacinths should be left until much later than most other bulbs, as they require a much cooler soil temperature. We will be aiming for late May or early June to do this, but, as with most gardening, it will ultimately be weather-dependent. Once your bulbs are planted, it is simply a matter of waiting for them to come up. Give them a good watering when they are planted, but don’t water them again until they emerge. Whilst growing, the bulbs only need one or two light feeds of a liquid fertiliser. Then, come August and September, your garden will be a mass of beautiful, colourful spring bulbs. Happy gardening, Sean O’Brien, Horticultural Manager, Hunter Valley Gardens n

Celebrity guests Deluxe markets Inspiring music

Fine food Exotic tastes Exquisite wines

Demonstrations Cocktail flairing Kidspace activities

www.hvg.com.au

“Frank & Robert”

Photography on Hermitage www.onhermitage.com • 0413 805 222 • elfesphoto@bigpond.com.au POKOLBIN • NEWCASTLE • SYDNEY

rive ry D Hope Estate

Broke Road

Win

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McDonalds Road

With a wide variety of food, wine and shopping on offer, Pokolbin Village is more than just a great place to stay in the heart of Hunter Valley wine country

Open 7 days. Look for us on Broke Road opposite Hope Estate or check us out online at www.pokolbinvillage.com.au www.pokolbinvillage.com.au