Wine & Dine Hunter Valley | Winter & Spring 2014 by WCP MEDIA

LLEY

WINTER | SPRING 2014

HUNTER VA

CELLAR DOORS | RESTAURANTS | LOCAL PRODUCE | TRAIL MAPS | REVIEWS

Visit the Hunter Valley’s ONLY brewery... Hunter Beer Co.

What’s your Beer Experience? Sitting back, relaxing and enjoying a pint of your favourite beer? Sampling the delights of TEN hand-crafted beers? Checking out a tasting paddle? Chatting to the Brewers? Taking a Brewery Tour?

Brewery Tours 7 Days a week at 12 Noon, 2PM and 4PM

It doesn’t matter which one is your favourite.... You can do it all at Hunter Beer Co.

The brewery is open to the public from 10AM - 5PM, with all beers available in the main bar until late.

The Hunter Beer Co. is located at.. Potters Hotel Brewery Resort Wine Country Drive, Nulkaba PH 4991 7922 Email brewer@pottershbr.com.au Web www.hunterbeer.com.au

Welcome...

Cover Image: Enjoying lunch at Twine Restaurant in the early Spring. Cover image shot by Brent Leggett from Flashme Photography. QUICK INDEXES

POKOLBIN NORTH

POKOLBIN SOUTH

LOVEDALE, ROTHBURY & BRANXTON

MOUNT VIEW, CESSNOCK & NULKABA

BROKE FORDWICH

WOLLOMBI

TOURS, CLASSES & EXPERIENCES

102

Warm hospitality, a love of life, world class wines, fine food and culture - this is Hunter Valley wine country. With a tradition of viticulture stretching back more than 180 years and celebrated as Australia's primary wine and food destination, the Hunter Valley attracts food and wine lovers from all over the world and treats them to a fascinating journey into the world of great wine and wonderful food.

The rich soils of the Hunter Valley inspire growers to produce a wide range of premium wines and fresh produce - providing visitors to the Hunter Valley with more choice and diversity than any other wine region in Australia. Not only is the Hunter Valley Australia's oldest and best known wine region, but it is a major wine producing area, gaining international recognition for its winemakers and the quality and distinct regional characteristics of its premium wines - in particular Hunter Valley Semillon and Shiraz. Hunter Valley wine is equal to the best in the world and the wine sector is recognised for producing a full range of wine styles and varietals - one to match every meal. Choose from a diversity of restaurants spread throughout the region, go on a wine tour, attend a wine tasting class or self drive using one of the six Wine and Food Trail Maps throughout this guide.

EDITORS/PUBLISHERS Quen n von Essen & Di von Essen CONTRIBUTORS Jessica Codrington, Peter Firth, Salt&Peppa Reviews FOR ADVERTISING INFORMATION: +61 2 4967 3200 wineanddine@wcpmedia.com.au 12 Hanbury St, Mayfield NSW 2304 Australia © Copyright 2014 WCP MEDIA. All rights reserved. Wine & Dine is a Registered Trademark. Reproduc on in part or whole or use without permission is strictly prohibited. For informa on regarding permissions please contact us at the above address. Although every eﬀort has been made to ensure accuracy, WCP MEDIA cannot be held responsible for any errors or omissions that may occur. All opinions expressed are those of the writers and not necessarily that of the publishers. The publisher reserves the right to refuse any adver sing due to inappropriate content.

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...to Australia’s

CONTENTS

Four Culinary Maestro's

Hunter Valley Varietals - Whites

Tasting at the Hunter’s Hidden Gems

Two Great Spots to Lunch...Alot!

Top Drops—Our Picks of the Season.

Hunter Valley Varietals - Reds

Dining at Chez Pok

Oysters & Wine— A Winning Combination

The Art of Wine Tasting

Dining at Blaxlands Inn

Let it Breathe

Mixing it up with Vertical & Horizontal Tastings

The New Wave of Winemakers—Liz Jackson

Clean..Green..Organic & Biodynamic Winemaking

100

must visit wine & food region

Quick index to Cellar Doors (A-M) Adina Vineyard

492 Lovedale Rd, Lovedale

7 Days

Ascella Pure Wines

203 Thompsons Rd, Milbrodale

7 Days by appointment

Blueberry Hill Vineyard

999 McDonalds Rd, Pokolbin

7 Days

Briar Ridge Vineyard

593 Mount View Rd, Mount View

7 Days

Calais Estate

151 Palmers Lane, Pokolbin

7 Days

Capercaillie Wine Co.

4 Londons Rd, Lovedale

7 Days

Constable Estate

205 Gillards Rd, Pokolbin

7 Days

DeBortoli Wines

532 Wine Country Drive, Pokolbin

7 Days

DenMar Estate

479 Hermitage Rd, Pokolbin

Fri to Mon

Drayton’s Family Wines

555 Oakey Creek Rd, Pokolbin

7 Days

Emmas Cottage Vineyard 66

438 Wilderness Rd, Lovedale

Sat, Sun & Public Holidays

Ernest Hill Wines

307 Wine Country Drive, Nulkaba

7 Days

First Creek Wines

600 McDonalds Rd, Pokolbin

7 Days

Gartelmann Wines

701 Lovedale Rd, Lovedale

7 Days

Gemelli Estate

168 Palmers Lane, Pokolbin

Fri to Mon

Gundog Estate

101 McDonalds Rd, Pokolbin

7 Days

Hanging Tree Wines

294 O’Connors Rd, Pokolbin

Sat, Sun & weekdays by appointment

Harkham Wines

266 DeBeyers Rd, Pokolbin

Sat & Sun

Hermitage Rd Cellars

Hermitage Rd, Pokolbin

7 Days

Hungerford Hill Wines

2450 Broke Rd, Pokolbin

7 Days

Hunter Distillery

1686 Broke Rd, Pokolbin

7 Days

Iron Gate Estate

Oakey Creek Rd, Pokolbin

7 Days

Ivanhoe Wines

525 Marrowbone Rd, Pokolbin

7 Days

Kelman Vineyard

2 Oakey Creek Rd, Mount View

7 Days

Kevin Sobels Wines

5 Halls Rd, Pokolbin

7 Days

Krinklewood Biodynamic Vineyard

712 Wollombi Rd, Broke

Sat & Sun

Lindeman’s Wine

119 McDonalds Rd, Pokolbin

7 Days

Macquariedale Organic Wines

170 Sweetwater Rd, Rothbury

7 Days

McLeish Estate

462 DeBeyers Rd, Pokolbin

7 Days

@ Tempus Two Complex, 2144 Broke Rd, (Cnr McDonalds Rd) Pokolbin

7 Days

Meerea Park

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Quick index to Cellar Doors (M-Z ) Mistletoe Winery

771 Hermitage Rd, Pokolbin

7 Days

Misty Glen Wines

293 Deasys Rd, Pokolbin

Fri to Mon

Mount Broke Wines

130 Adams Peak Rd, Broke

Fri to Sun

Noyce Brothers Wines

2884 Wollombi Rd, Wollombi

7 Days

Oakvale Wines

1596 Broke Rd, Pokolbin

7 Days

Peterson House

Cnr Broke Rd & Wine Country Drive, Pokolbin

7 Days

Petersons Wines

552 Mount View Rd, Mount View

7 Days

Pierre’s Wines

82 Elderslie Rd, Branxton

Mon to Fri by appt Sat & Sun

Pokolbin Estate

298 McDonalds Rd, Pokolbin

7 Days

Ridgeview Wines

273 Sweetwater Rd, Pokolbin

Wed to Sun

Robyn Drayton Wines

Cnr McDonals & Pokolbin Mountain Rds, 7 Days Pokolbin

Rothvale Winery

223 Deasy’s Rd, Pokolbin

7 Days

Saddler’s Creek Wines

15 Marrowbone Rd, Pokolbin

7 Days

Sandalyn Estate

Wilderness Rd, Lovedale

7 Days

Savannah Estate Wines

402 Mount View Rd, Mount View

7 Days

Stomp! Wines

1273 Milbrodale Rd, Broke

Fri, Sat & Sun & By Appointment

Stonehurst Cedar Creek

1840 Wollombi Rd, Cedar Creek

7 Days

Tamburlaine Organic Wines

358 McDonalds Rd, Pokolbin

7 Days

Tatler Wines

477 Lovedale Rd, Lovedale

7 Days

Thomas Allen Wines

1733 Broke Rd, Pokolbin

7 Days

Tintilla Estate

725 Hermitage Rd, Pokolbin

7 Days

Thalgara Estate

536 DeBeyers Rd, Pokolbin

7 Days

Undercliff Winery & Gallery

152 Yango Creek Rd, Wollombi

7 Days

Vinden Estate

17 Gillards Rd, Pokolbin

Wed to Sun

Wollombi Wines

Wollombi Rd, Wollombi

7 Days

Wollombi Village Vineyard

2971 Payne’s Crossing Rd, Wollombi

Sat & Sun

Wombat Crossing

530 Hermitage Rd, Pokolbin

Sat & Sun; Fri Afternoons & Mon by appointment

Wynwood Estate

310 Oakey Creek Rd, Pokolbin

7 Days WINTER  SPRING 2014 | PAGE 5

Quick index to Restaurants (A-P) Al-Oi Thai Restaurant

19 Vincent St, Cessnock

Lunch & Dinner 7 Days

Australia Hotel

136 Wollombi Rd, Cessnock

Lunch & Dinner 7 Days

Amandas on the Edge

1039 McDonalds Rd, Pokolbin

Lunch Fri to Mon; Dinner 7 Nights

Australian Regional Food Store 34

426 McDonalds Rd, Pokolbin

Breakfast & Lunch 7 Days

Bistro Molines

749 Mount View Rd, Mount View

Lunch Thurs—Mon; Dinner Fri & Sat

Bistro Vinden

17 Gillards Rd, Pokolbin

Lunch Sat & Sun

B.L.U.E Thai

137 Mount View Rd, Cessnock

Lunch Wed to Sat; Dinner Tues to Sun

Blaxlands Inn

2198 Broke Rd, Pokolbin

Lunch & Dinner Wed to Sun

Bluetongue Brewery Cafe

Hunter Valley Resort, Cnr Hermitage All Day Dining7 Days from Midday Rd & Mistletoe Lne, Pokolbin

Café DenMar

479 Hermitage Rd, Pokolbin

Sat & Sun

Café 1843 at Lindeman’s

119 McDonalds Rd, Pokolbin

7 Days

Chez Pok

@ Peppers Guesthouse, Ekerts Rd, Pokolbin

Breakfast & Dinner 7 Days; Lunch Fri-Sun

Drayton’s Log Press Café

555 Oakey Creek Rd, Pokolbin

Breakfast & Lunch 7 Days

Elizabeth’s

401 Marrowbone Rd, Pokolbin

Breakfast & Lunch 7 Days

Emma’s of Lovedale

438 Wilderness Rd, Lovedale

Breakfast Sat & Sun; Lunch Fri to Sun, Dinner Fri & Sat

Goldfish

@Tempus Two Complex, Cnr Broke & Lunch and Dinner 7 Days McDonalds Rds, Pokolbin

Harrigan’s Irish Pub

Broke Rd, Pokolbin

Breakfast, Lunch & Dinner 7 Days

Il Cacciatore Restaurant

At Hermitage Lodge, 609 McDonalds Rd, Pokolbin

Dinner 7 Nights

Infuzion Restaurant

Sebel Kirkton Park 336 Oakey Creek Rd, Pokolbin

Breakfast, Lunch & Dinner 7 Days

Lovedale Smokehouse & Café

64 Majors Lane, Lovedale

Breakfast Sun; Lunch Thurs to Mon. Retail Sales 7 Days.

Majors Lane Restaurant

64 Majors Lane, Lovedale

Dinner Thurs to Mon

Mercure Restaurant

@ Mercure HVG, Cnr Brok & McDonLunch Sat & Sun; Dinner 7 Nights alds Rd’s, Pokolbin

Mojos on Wilderness

84 Wilderness Rd, Lovedale

Dinner Mon to Sat (and Sun on public holiday w/ends)

Muse Kitchen

At Keith Tulloch Wines, Lot 17 Hermitage Rd, Pokolbin

Lunch Wed to Sun ; Dinner Sat

Muse Restaurant

At Hungerford Hill, 1 Broke Rd, Pokolbin

Lunch Sat & Sun; Dinner Wed to Sat

Oishii Japanese Thai Restaurant

@ Tempus Two Complex, Cnr McDonalds & Broke Rd’s , Pokolbin

Lunch & Dinner 7 Days

@ Leisure Inn Pokolbin Hill, Cnr Broke Breakfast & Lunch 7 Days; & McDonalds Rd’s, Pokolbin Dinner Thurs—Sat

Pokolbin Kitchen PAGE 6 | WINTER  SPRING 2014

Quick index to Restaurants (R-Z ) Restaurant Cuvee

Cnr Broke Rd & Wine Country Drv, Pokolbin Breakfast & Lunch 7 Days

Ridgeview Restaurant

273 Sweetwater Rd, Pokolbin

Breakfast Fri to Sun; Lunch & Dinner Thurs to Sun

Roberts Circa 1876

Halls Rd, Pokolbin

Lunch & Dinner 7 Days

Royal Federal Hotel

50 Maitland Rd, Branxton

Lunch & Dinner 7 Days

221 Restaurant & Bar at The Royal Oak Hotel

221 Vincent Street, Cessnock

Lunch & Dinner 7 Days

Sabor in the Hunter Dessert Bar

319 Wilderness Rd, Lovedale

Fri to Sun (Mon Pub Hols)

The Brickworks Brasserie

At Potters, Wine Country Drive, Nulkaba

Breakfast, Lunch & Dinner 7 Days

The Cellar Restaurant

Hunter Valley Gardens Village, Broke Rd, Lunch & Dinner Mon to Sat Pokolbin

The Deck Café

701 Lovedale Rd, Lovedale

Breakfast & Lunch 7 Days

The Verandah Restaurant

At Calais Estate, Palmers Lane, Pokolbin

Lunch & Dinner Thurs to Sun

Twine Restaurant

310 Oakey Creek Rd, Pokolbin

Lunch 7 Days; Dinner Fri-Sun

Two Fat Blokes Gourmet Kitchen

1616 Broke Rd, Pokolbin

7 Days

Vittorios Restaurant

Pokolbin Village, 2188 Broke Rd, Pokolbin

Breakfast & Lunch 7 Days; Dinner Thurs to Sun

Quick index to Providores Adina Vineyard

492 Lovedale Rd, Lovedale

7 Days

Australian Regional Food Store & 34 Café

426 McDonalds Rd, Pokolbin

7 Days

Gartelmann Wines

701 Lovedale Rd, Lovedale

7 Days

Gundog Estate & Gourmet Pantry 38

101 McDonalds Rd, Pokolbin

7 Days

Hunter Olive Centre

298 McDonalds Rd, Pokolbin

7 Days

Hunter Valley Cheese Company 41

@ McGuigans Complex, 447 McDonalds Rd, Pokolbin

7 Days

Hunter Valley Chocolate Company

Shop 5, HVG Village, Broke Rd, Pokolbin

7 Days

Hunter Valley Chocolate Company

Peterson House, Cnr Broke Rd & Wine Country Drv, Pokolbin

7 Days

Hunter Valley Chocolate Company

Factory & Showroom 820 Lovedale Rd, Lovedale

7 Days

Hunter Valley Chocolate Company

Twenty-3-Twenty, 2320 Broke Rd, Pokolbin

7 Days

Lovedale Smokehouse

64 Majors Lane, Lovedale

7 Days

Sabor in the Hunter Dessert Bar

319 Wilderness Rd, Lovedale

Fri to Sun (Mon Pub Hols)

Sandalyn Estate

Wilderness Rd, Lovedale

7 Days

WINTER  SPRING 2014 | PAGE 7

What’s in a Symbol? Throughout this booklet you will see symbols relating to facilities and products offered by our wineries, cellar doors, restaurants & providores. Here’s the meaning:

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Lower Hunter Valley Wine Country



PICK UP YOUR FREE FULL SIZE WINE & DINE MAP TODAY! AVAILABLE THROUGHOUT WINE COUNTRY.

Index to Wine & Food Trail Maps Tips for self-touring Wine Country

• • • •

Locate your current area on the map above— note the large circled number—this is your closest trail Use the Index on your right to locate the page number for your selected trail Turn to the page indicated to find detailed information about the trail you have selected and an alphabetical listing of all Wineries and Restaurants you can discover along your trail. Drive carefully and enjoy!

     

Pokolbin North

PG 12 / 13

Pokolbin South

PG 32 / 33

Lovedale, Rothbury, Branxton

PG 62 / 63

Mount View, Cessnock & Nulkaba

PG 80 / 81

Broke Fordwich

PG 90 / 91

Wollombi Valley

PG 98

WINTER  SPRING 2014 | PAGE 9

Born and raised in Sydney, Matt started cooking at the young age of 15 and after completing his apprenticeship worked at a number of Sydney venues that include the stylish Hotel CBD Sydney, Slip Inn in Sussex Street and Rydges Hotel in North Sydney Hotel before taking some time to travel through Europe. Matt arrived back in Sydney to take up a role as head chef at Barrenjoey House, where he played a significant role in revitalising the historic dining venue in Palm Beach, before deciding to open his own restaurant in 2007 - The Verandah Restaurant situated on the very picturesque Calais Estate in the Hunter Valley. Until its closure in 1995, the Verandah Restaurant had a long and interesting history as one of the best restaurants in the Hunter Valley. Having been closed for 12 years, the restaurant was in dire need of restoration if it was to be returned to its former glory, but for Matt many of the positives were already in place along with a prestigious wine label and a stunning vineyard setting. Wanting to provide diners with something different, Matt decided to provide his clientele with a modern Australian Tapas Style dining experience - a style of dining he prefers himself. Since opening in 2007, The Verandah has been a finalist in Awards for Excellence in Best Tourism Restaurant and also Best New Restaurant in the Hunter region. Not one to sit still for too long, and just five years after opening The Verandah Restaurant Matt then opened ''Twine Restaurant'' at Wynwood Estate on Oakey Creek Rd in Pokolbin and more recently a local favourite ''The Deck Cafe'' at Gartelmann's Wines in Lovedale. PAGE 10 | WINTER  SPRING 2014

Considered one of the Hunter’s most exciting and successful chefs, Troy's first few years of training took place in a small traditional Italian family-run restaurant, before moving to the Hunter Valley where he worked at Roberts Restaurant under renown chef Robert Molines. It was here that Troy immersed himself in modern French cuisine and started to develop his own style and flair. After winning the 2005 Brett Graham Award, Troy flew to Europe to work at the two Michelin Star Ledbury Restaurant at Notting Hill in London where fellow Australian Brett Graham is Head Chef. It was here that he observed precision, innovation and leadership and he soaked it all up. Troy then returned to the Hunter Valley with the dream of opening his own restaurant while working his way up to become Head Chef of Robert’s Restaurant. In March 2009, Troy and wife Megan opened Muse Restaurant at Hungerford Hill on Broke Rd, Pokolbin, with the aim of providing diners with ''a complete dining experience'' that reflected the dedication and passion for what they do. Just 18 months after opening its doors, Muse Restaurant was awarded the coveted SMH Good Food Guide Chef’s Hat and in that same year also received the Restaurant and Catering Association award for Best Regional Restaurant in NSW and Contemporary Australian Restaurant Regional NSW. In October 2011, Troy and Megan opened the more casual modern European inspired Muse Kitchen at Keith Tulloch Wines on Hermitage Rd which was awarded its first Chefs Hat in September 2012. Both restaurants continue to retain their prized Chefs Hats successfully confirming their status in the NSW food scene

Robert Molines Owner & Chef at Bistro Molines Born in Algeria in 1951, Roberts childhood exposed him to a mix of French, Italian and Mediterranean cultures. After the independence of Algeria in 1962, his family moved to Beausoil - a village in the South of France where his mother was a French Diplomat and his stepfather was head chef at the palace of Prince Rainer of Monaco. Robert completed his culinary education at the Catering Institute of Menton in the South of France before serving his apprenticeship at some of the top hotels of Monte Carlo, Nice and Cannes before arriving in Australia in 1968 where he gained experience working in restaurants such as Eliza's in Double Bay and Beppi's in Sydney. Robert then moved to the Hunter Valley in 1973 where he took on the role of Head Manager at the Happy Valley Restaurant in Pokolbin. Since then Robert and his wife Sally have operated a number of well known restaurants which include The Cellar Restaurant in Pokolbin, The Verandah Restaurant at Calais Estate and in 1991 opened the multi-award winning Roberts Restaurant at Pepper Tree. In January 2006 Robert was awarded an Order of Australia for his contribution to tourism and food in the Hunter and today you will find Robert and Sally as the proud owners of the immensely popular Bistro Molines - a traditional French Bistro located in Mount View. A move that has enabled Robert to return to the ''roots'' of his cooking and produce outstanding French Provencal cuisine and menus that celebrate the seasons using local produce. Here Robert is in his element and it shows with Bistro Molines receiving the SMH Good Food Guide Chef's Hat award every year since 2009.

George started his career in 1980 working under a number of famous chefs at some of the best restaurants on the US West Coast before accepting his first head chef role at the famous Café Claude and later the Miyako Hotel as Executive Chef of YoYo Bistro. After moving to Australia in 2001, George took up a role as Executive Chef at Wildfire Restaurant at Circular Quay in Sydney before opening his own restaurant the ''Dish'' on Sydney’s Northern Beaches which earned 3 chefs hats. George then joined Jonah’s at Whale Beach where he was the Executive Chef for 5 years earning 4 hats in that time and also became known for his famous creation the ''wobbly panna-cotta''. Since arriving in the Hunter, George has put his own personal stamp on Roberts Circa 1876 which involved developing the kitchen team, refurbishing the restaurant and redesigning the menu to which he has added some of his signature dishes. High on his list of projects has been to restore the wonderful wood-fired oven in the main restaurant which has become a focal point of the dining experience at Roberts Circa 1876 and create the 3 acre organic market garden. George’s modern Australian style of cooking has a significant French influence but it is his passion for locating and using the best and freshest local produce that ensures diners at Roberts Circa 1876 Restaurant are treated to a truly memorable dining experience. George is also a member of the ''Slow Food Club'' - a testament to his passion for food and sustainable dining. Founded in Italy in 1986 Slow Food is an international organisation that links food with awareness and responsibility. WINTER  SPRING 2014 | PAGE 11

Pokolbin North Wine & Dine Trail

The Pokolbin North Trail provides the location and information on cellar doors, restaurants and gourmet food providers located on the northern side of Pokolbin - stretching north from Broke road to Hermitage Rd and Old North Rd and includes some of the most renown and highly awarded wineries, restaurants and providores providing the most enjoyable wine and food experiences in the Hunter. The rural locality of Pokolbin sits in the shadow of the Brokenback Range and is considered to be the ''hub'' of the Hunter Valley wine region and where the largest collection of wineries, accommodation houses and restaurants can be found. Pokolbin is internationally recognised for being Australia's oldest commercial wine producing area and where viticulture (growing of grapes) in the Hunter Valley is believed to have first started when James Busby brought planted cuttings of European vines and established what is considered the first vineyard in the area in the 1830's. However, it was not really until the 1960s that the wine industry of the Lower Hunter Valley really took off due to the closure of local mining operations and the arrival of European immigrants after the Second World War led to a reorientation of Australian tastes. By the 1980s the wine industry had replaced the mining industry as the centerpiece of the local economy. There are now numerous wineries, restaurants, cafes and gourmet food providers in the Pokolbin area, including some of the best known names in Australian wine - some of which have been in existence for well over a century. The majority offer tasting facilities and cellar door sales, and some of the larger enterprises provide additional facilities such as function rooms, restaurants, barbecue and picnic facilities.

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CELLAR DOORS

PAGE

MAP

Blueberry Hill Vineyard

Calais Estate

Constable Estate

DenMar Estate

First Creek Wines

Gemelli Estate

Hermitage Rd Cellars

Hunter Distillery

Macquariedale Organic Wines

Mistletoe Winery

Misty Glen Wines

Oakvale Wines

Ridgeview Wines

Rothvale Winery

Tintilla Estate

Thomas Allen Wines

Vinden Estate

Wombat Crossing

CELLAR DOORS WITH RESTAURANTS

PAGE

MAP

Café DenMar

Calais Estate

Hermitage Rd Cellars

Ridgeview Wines

Vinden Estate

RESTAURANTS

PAGE

MAP

Amanda's on the Edge

Bistro Vinden

Bluetongue Brewery Café

Il Cacciatore

Muse Kitchen

Pokolbin Kitchen

Ridgeview Restaurant

The Verandah Restaurant

Two Fat Blokes Gourmet Kitchen

Things to See & Do Go Back to School! At Hunter Valley Wine School you can attend a 2 hour session which includes a vineyard inspection, instruction on the winemaking process and how to make and blend wines. Daily at 9AM (see page 18 for details) Visit the Hunter Distillery If you’ve ever wondered how spirits are distilled then Hunter Distillery is the place to visit. Get a tour of the production facilities and sample the results from row after row of test tube tasters. The Distillery produce an award winning range of Vodkas, Schnapps and other spirits. (see page 18 for details)

For more information about events visit www.HunterValleyOnline.com.au

How to use Wine & Dine In the following pages you will find information about Wining & Dining in the Pokolbin North area. This area is differentiated by the colour ORANGE throughout and also by the ORANGE shaded bar down the outside of each page. Listings are in alphabetical order where possible and can be easily identified by the following symbols: Wineries—will display the following symbols:

= White Wines

= Sparkling Wines

= Red Wines

= For fied Wines

Restaurants– Providores—

will display the will display the

symbol symbol

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H U N T E R VA L L E Y

Varietals

WHITES The Hunter Valley is one of Australia's best white wine areas - consistently winning a disproportionate number of awards in National Wine Shows. While the area is famous for its long lived Semillon white wines, the Hunter Valley is also known for producing Australia's first Chardonnays in the 1970's and the popular single varietal wine - Verdelho, has been planted in the Hunter Valley for over 100 years.

Sémillon—Often referred to as ''Australia’s unique gift to the wine world'', Hunter Valley Semillon is a unique white wine which keeps getting better with age and is considered to be the highest quality and best example of dry white Sémillon wine produced anywhere in the world. Classic Hunter Sémillon is restrained, with piercing acidity and lemon flavours and are renown for their ability to age well, evolving through an array flavours, slowly developing into richer and more honeyed characters.

Pinot Grigio (also known as Pinot Gris) Although they are the same grape, the two names have over time come to infer two different styles of wine. Immensely popular, the Italian style Pinot Grigio wines are typically lighter-bodied, crisp, fresh, with vibrant stone fruit and floral aromas and a hint of spice. In contrast, Pinot Gris wines are more fullbodied, richer, spicier, and more viscous in texture. They also tend to have greater cellaring and ageing potential Viognier—Although a relatively new white grape

variety to Australia, it is rapidly gaining a strong following. The most distinctive attribute of Viognier is its stone fruit character, most notably that of apricot or peach and its generous alcohol content and low acidity. There are other powerful flower, fruit and spice aromas evident in these wines - which are dependant on where the grapes are grown, the weather conditions and age of the vines. Most of these wines are intended to be consumed young, Chardonnay—This adaptable and hearty grape although some - especially those from old vines flourishes easily in most climates and conditions, and and the late-harvest wines, are suitable for ageing. is now one of the most widely-planted grape varieties worldwide, is planted in more wine regions Gewürztraminer—In Australia this variety is also than any other and is an important component of known as Traminer, especially in the warmer regions many sparkling wines around the world, including where it is most commonly used as a blending Champagne. companion for Riesling. The wines are highly perfumed and quite full-bodied, more so than other Verdelho—The characteristics of Verdelho vary white wines. The bouquet is intense and complex, significantly according to the climate, growing offering an explosion of exotic fruits such as lychee, conditions, the wine-maker’s skill as well as the passion fruit, pineapple and mango characters with timing of the harvest. The Hunter Valley produces rose petal, gardenia, honeysuckle and even spicy very distinctive styles of Verdelho wine displaying a (gingerbread, peppermint, cloves and pepper) spiciness, both on the nose and the palate aromas. In fact the name Gewurztraminer literally translates as “spicy Traminer”. PAGE 28 | WINTER  SPRING 2014

Tasting at the Hunterâ&#x20AC;&#x2122;s

Hidden Gems

Besides having world class wines, fine food and a tradition of viticulture stretching back more than 180 years, the Hunter Valley is also home to Wine Countries first microbrewery the Hunter Beer Company and the only 100% organic distillery in Australia and in fact the only organic distillery in Southern Hemisphere - Hunter Distillery. At the Hunter Distillery tasting centre on Broke road, Pokolbin you can try their unique range schnapps, gins and liqueurs as well as a selection of premium organic vodkas - tasting them from test tubes. While you are there make sure you try their recently released light or dark honey vodka made from a centuries old recipe that came from Poland. For lovers of craft beer, no stay in the Hunter Valley would be complete without visiting the Hunter Beer Company at Potters Hotel, Brewery and Resort which this year is celebrating 10 years of brewing in the Hunter.

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As the Hunter Valley's first microbrewery, the Hunter Beer Company brews a unique range of hand crafted beers onsite at their premises in Nulkaba, with all beers brewed from 100% natural ingredients and no preservatives used. Hops used in the brewing process are sourced from the best hop growing regions around the world and selected true to the style of beers brewed. For the discerning and even adventurous beer lover, the Hunter Beer Company offers an array of multi -award winning beers - from the bold American style Pale Ale, the dark German styled Bock, the ever popular full strength Lager and the refreshing Kolsch to the pale, light flavoured Belgian Witbier. There is also a deliciously crisp Ginger Beer, low alcohol beers and seasonal beers that vary on a regular basis. Visit the Hunter Beer Company's spacious ''beer bar'' and see as well as experience first-hand just how a micro-brewery functions - talk to the brewer and taste the wide range of beers on tap.

Pokolbin South Wine & Dine Trail

Pokolbin South Trail provides information and the location of cellar doors, restaurants and gourmet food providers located on the southern side of Pokolbin - the area stretching from Broke Road to Oakey Creek Road and includes some of the most highly regarded and award winning restaurants and wines available in the Hunter. The area of Pokolbin is synonymous with all things relating to wine and food and is internationally recognised for its world class vineyards and restaurants and for being Australia's oldest commercial wine producing area - with some vineyards being in operation for well over 120 years. Pokolbin is considered the ''hub'' of the Hunter Valley wine region and where the largest collection of wineries, accommodation houses and restaurants can be found Viticulture in the Hunter Valley is often considered to have commenced with James Busby when on returning from a tour of French and South African vineyards in the 1830's brought with him numerous cuttings of vines, sending half to the newly established Royal Botanical Gardens in Sydney and the remaining vines planted at the family estate of Kirkton - just north of Belford. It was there he established what was probably the first vineyard in the region. Some of the most well respected names in Hunter Valley wine history today shortly followed establishing vineyards in the area in the 1850's some of these long-established names are still in existence today.

PROVIDORES

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Aust. Regional Food Store

Gundog Estate & Hunter Pantry

Hunter Olive Centre

Hunter Valley Cheese Co.

Hunter Valley Chocolate Co.

C3/C6

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CELLAR DOORS

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Drayton’s Family Wines Ernest Hill Wines Gundog Estate Hanging Tree Wines Harkham Wines Hungerford Hill Wines Iron Gate Estate Ivanhoe Wines Kevin Sobels Wines Lindeman’s Wine McLeish Estate Meerea Park Peterson House Pokolbin Estate Robyn Drayton Wines Tamburlaine Organic Wines Thalgara Estate Wynwood Estate

36 37 38 39 39 40 42 43 43 44 45 45 48 47 49 50 50 52

F3 E7 E2 F6 D5 C7 G7 F2 C5 E2 E4 C4 C6 D3 F2 D3 E3 G5

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Drayton’s Family Wines

Harkham Wines

Hungerford Hill Wines

Lindeman’s Wines

Peterson House

Robyn Drayton Wines

Wynwood Estate

RESTAURANTS

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Aust. Regional Food Store

Blaxlands Inn

Café 1843 at Lindeman’s

Chez Pok

Drayton’s Log Press Café

Elizabeth’s

Goldfish

Harrigan’s Irish Pub

Infuzion Restaurant

Mercure Restaurant

Muse Restaurant

Oishii Japanese Thai

Restaurant Cuvee

Roberts Circa 1876

The Brickworks Brasserie

The Cellar Restaurant

Twine Restaurant

Vittorios Restaurant

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Things to See & Do

Visit Hunter Valley Gardens Shopping Village With 17 specialty shops, 4 restaurants and cafes,an amazing hair salon & beauty spa, putt putt and aqua golf plus the largest display gardens in the southern hemisphere, this is a shopping village that is a fun day out for the whole family. Broke Rd Pokolbin. Christmas Lights Spectacular Over a million Christmas lights on show throughout designated areas of Hunter Valley Gardens. November 7th to January 26th (Australia Day) Take a Tour Play it safe and ditch your wheels—take a tour. Our favourite tour guides can be found on page 102 of this guide. A tour is a great way to learn something new and benefit from the local knowledge of the tour guide.

For more information about events visit www.HunterValleyOnline.com.au or www.hvg.com.au

TO MAP 

How to use Wine & Dine... In the following pages you will find information about Wining & Dining in the Pokolbin South area. This area is differentiated by the colour TAN throughout and also by the TAN shaded bar down the outside of each page. Listings appear in alphabetical order wherever possible.

Wineries—will display the following symbols:

= White Wines

= Sparkling Wines

= Red Wines

= ForƟfied Wines

Restaurants– will display the Providores— will display the

symbol symbol

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Two great spots to lunchalot! Restaurant reviews by Sir Lunchalot—Peter Firth

Welcome to all our readers, old and new. It certainly does not seem like 6 months since my last review. Again, time flies when you are enjoying great food, wine and wonderful company. All my sources in the wine industry are saying the 2014 Vintage is one of the best for many years. Look out for the release of the 2014 Semillon and later the Shiraz. This is a classic vintage. A must buy and put in your cellar. Most of the wineries have now released their 2013 whites, another must buy, either drink now or pop into your cellar for a few years.

Lady Lunchalot and I have managed to "drag" ourselves out to check out a few restaurants for you to enjoy during your stay in the vineyards. So here are a couple I am sure you will remember. These are amongst our favourites, not only for their food but they are not overly expensive. Please enjoy your stay, the food and great Hunter wine. Hopefully you will be able to try some of my suggestions and will have had a memorable stay in the Hunter Valley. BON APETIT,

Sir Lunchalot

TWO FAT BLOKES GOURMET KITCHEN & EURO-DELI This is a very different style of food producer with the Deli attached. It opened 6 months ago and has become very popular with the locals and visitors. This concept belongs to Jan Molenaar, one of the original Fat Blokes. I happen to be the other Not-So-Fat Bloke (Ha! Ha!) now retired due to body fatigue or maybe just old age? The Executive Chef is Jake Paterson who previously trained at Major’s Lane and The Cellar Restaurants. Between these two, they are producing some great dishes of world wide variety. The café provides both indoor and outdoor dining areas – indoors feels very European. These are few of the dishes that we have managed to enjoy of late at this establishment. The home-made Duck Paté and the Pork and Veal Terrine are a great way to start while deciding your next food adventure. The homemade Gnocchi served with a creamy Gorgonzola sauce, crispy pancetta and sage leaves is light and tasty! Ello! Ello! French style fish and chips. Fish is grilled with skin on, cooked in a burnt butter sauce, served with beer battered chips and salad. An excellent lunch-time dish. Jake’s famous paella has the authentic Spanish tastes that we remember many years ago when living in that country. The paella is served with prawns, chicken and chorizo. My favourite dish! PAGE 54 | WINTER  SPRING 2014

Three new dishes that have been introduced since I did the review sound wonderful and will be our “another must-haves”. The first is the slow cooked Beef Cheek with Pedro Jimenez, one of

the best dry sherries in the world. This is served with papardelle. Also, the 6 hour slow braised Lamb Shoulder with Labna, fried capers, pomegranate and roasted vegetables. I have known Jake many years and was lucky enough to taste his food before he graduated and I know these dishes will be even better than they sound. Cannot wait!!

Chocolate fondue with strawberries, marshmallows, pineapple chunks and Biscotti. What a way to spend a few hours!! There are also 3 Tasting Plates consisting of 4 samples of the food from the menu with white or red wine or beer. These provide a light lunch with a difference.

A recent addition to the menu is the Traditional Swiss Cheese Fondue. An excellent way to enjoy and share a meal with friends when not in a hurry. Brings back memories of our many meals after skiing in Switzerland and Austria, with lots of Schnapps of course! There is a pot of hot bubbly Swiss cheeses (3 types) with white wine, Kirsch, garlic and paprika served with sourdough bread to dip. You can also pay extra for a nip of Kirsch to “lubricate” your bread before dipping in the cheese. Of course you must follow this with the Valrhona

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BISTRO VINDEN AT VINDEN ESTATE BISTRO VINDEN @ VINDEN ESTATE on GILLARDS ROAD opened a few years ago and is owned by Sandra and Guy Vinden. During the week Guy is a solicitor, however on the weekends he devotes himself to cooking which is his passion. He grows most of the produce himself and the dishes reflect the freshness. Guy is well travelled and has gathered many different ideas from all over the world. You will see this when you start reading the menu. The dining area overlooks his garden and the vineyard, very picturesque and the ideal setting to enjoy a long lunch. We were joined by some "foodie” friends and this enabled me to sample many different dishes. Here are a few which I am sure you will also enjoy. We shared 4 entrees starting with the Paté, followed by the Grilled Zucchini with pine nuts, currants and Fetta. Enjoyed with a glass of Vinden Verdelho, these dishes were excellent. Next was the Caramelised Witlof (not one of my favourite vegetables till I tried this dish). This was topped with a mixture of breadcrumbs, parmesan, thyme, cream and Serrano ham and baked. We will have this again!! Finally, the prawns with tomatoes, olives and Pernod. These are sautéed in butter with a touch of chilli and the Pernod added served with plenty of sourdough bread to soak up the sauce. Sandra presented this dish with a glass of their Pinot Gris – a perfect match! After a good 15 minute break the main courses arrived. I ordered the Bistro Vinden Seafood, one of Guy’s favourite dishes, both eating and cooking. This dish is based on an old Croatian recipe with very generous portions of mussels, prawns and a whole blue swimmer crab. The sauce has a tomato base, Bouillabaisse style, served with crusty bread. I assure you I left only the shells. It was delicious! So please be careful with your entrée – I suggest something light.

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Lady Lunchalot was talked into the Fish Curry by Guy. He discovered this recipe many years ago. This is not a dish either of us would normally order as we feel as a rule fresh fish should be eaten with few additives just grilled, oven baked or on the BBQ in foil. The skin was crispy and served with fresh vegetables from the garden on a bed of rice. I have no idea what

curry he uses, but I am so glad I had a chance to taste this unforgettable dish – stunning! One of our companions chose the Duck Confit which is slow roasted with Juniper berries and thyme. The sauce has an Asian flavour and again is served with fresh vegetables. I was lucky to be given a taste. The duck was so moist and the sauce added to the whole dish. Next one on my must-have list. His wife had ordered the Beef with Asian Mushrooms. I have had this before and it was another memorable dish. The fillet steak is marinated with 5 spices and a variety of seasonal Asian mushrooms added. This dish has another special Asian sauce. It is served with a garlic and ginger kumara mash. Again the plate was so clean afterwards it looked as though it had never had anything on it. As you can imagine we passed on dessert. Good luck. There is also a children’s menu. I cannot wait to return. There are many other choices on the menu which will suit everybody.

TOP DROPS TINTILLA ESTATE James Cabernet Merlot 2010

Tintilla is one of a small number of producers making wines of balance and restraint. They reflect the Hunter terroir and the winemaking approach of James Lusby. The Tintilla wines are subtle and nuanced. They are readily approachable, enjoyable with a meal and rewarding, not big jammy fruit bombs riddled with oak that overwhelm food. These sorts of wines often don’t score highly in a line-up of overpowering wines. The subtle qualities are easily passed over, yet when looked at individually they are very satisfying. Fortunately the judges at the 2013 Hunter Boutique Wine Show were able to appreciate this Hunter wine style and award it the Trophy in its class. Tasting: This classic Cabernet Merlot blend is graceful yet assertive with elegant floral, mineral and herbal touches and a good line and length. Cellaring: Drink now until 2022

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ERNEST HILL WINES Eleven O’Clocker Muscat

A family owned winery, the philosophy at Ernest Hill Wines is to produce premium estate grown Hunter Valley wines. Tasting: Made from the Muscat à Petits Grains Rouge, this liqueur Muscat is a blend of vintages averaging 8 years old. Fortified with brandy, it is medium weight, smooth on the front palate, with a warming sensation on the back palate which comes from the brandy. Savour the rich caramel and toffee flavours. No need for extras, this is fruit cake in a bottle. Serve it in a warm glass for a great nightcap on those chilly winter nights or serve it slightly chilled for those balmy summer nights. When the clock says 11pm, reach for an 11 O’Clocker! Cellaring: Drink now until 2024

TOP DROPS GARTELMANN WINES

Rylstone Cabernet Sauvignon 2011 Gartelmann Wines in Lovedale have built a reputation for producing quality wines that have gone on to achieve a range of accolades. Tasting: The 2011 Rylstone Cabernet Sauvignon is deep purple in colour with aromas of lifted blackberry with briar like characters, accompanied by hints of liquorice and spice with a tomato bush layer. Generous and ripe fruits burst forth on the palate, with hints of eucalyptus, rosemary and lavender in the background. Strong, dusty tannins with rich flavours of blackcurrant are also evident, rounded with clean and well balanced oak. When it comes to food this wine is well matched with smoked BBQ lamb cutlets, game foods, aged beef fillet and aged cheddar.

TAMBURLAINE ORGANIC WINES 2012 Hunter Reserve Syrah

Tamburlaine Organic Wines, although not a large winery in world terms, is Australia’s largest producer of organic wines producing exceptional, award winning wines from their Hunter Valley and Orange vineyards that are true to the terroir of the region. Tasting: This classic Hunter Valley Syrah from Tamburlaine’s 47 year old Hunter Valley vineyard displays a violet perfume with dried plum and hints of toasty new oak. On the palate the wines display concentrated earthy flavours, red berry fruits, dark chocolate and integrated tannins. Syrah is a very foodfriendly wine, and pairs well with veal dishes, steak and slow cooked rack of lamb. Cellaring: Drink now or cellar 5 - 8 years.

Cellaring: Drink now or cellar until 2021.

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TOP DROPS MISTLETOE WINERY

Mistletoe Petite Muscat 2013 Made from White Muscat grapes grown on the Mistletoe Home Vineyard it is a light fortified style made in the fashion of what was previously termed a “White Port”. This is a unique wine based on the French “Muscat Beaumes de Venise” style. The grapes were hand harvested and whole bunch pressed to stainless steel tanks for cold settling and racking. The juice is then fortified with neutral grape brandy spirit to 15.50% alcohol. Tasting: Pale straw in colour, light and sweet, with an aroma of rose petals, tropical fruit, orange blossom and tasting of candied oranges and honey. Perfect with cheese and fresh fruit or as an aperitif – serve chilled. Cellaring: Drink now to 2024.

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GUNDOG ESTATE Wild Semillon 2013

This is Hunter Semillon, but not as you know it! With the Wild Semillon, Gundog push the boundaries of conventional winemaking by fermenting a portion of the wine on skins (like a red wine) using natural or “indigenous” yeast. The aim is to create a very textural and complex style of Semillon that showcases another side of this great wine grape. Tasting: The 2013 Wild Semillon is very aromatic, offering lemongrass, peach and some herbal tea leaf notes. The palate is bright and fleshy with some residual sweetness to offset phenolics (tannin) and acidity. A fantastic companion to Asian inspired seafood dishes! Cellaring: Drink now for up to 8 years.

TOP DROPS ADINA VINEYARD 2013 Verdelho

Originally a Portuguese variety, Verdelho grows very well in the Hunter Valley and when young are typically crisp and light and have a lovely balance of acid and tropical fruit flavours. As they age they become a little more mellow, but they retain the wine’s natural fruitiness. A superb well rounded, fruity crisp white wine displaying aromas of Intense sweet tropical fruit with lifted stone fruit characters and a palate of rich tropical fruits and honey flavours - further complimented by beautiful bananas and overtones of peach and honey dew. The natural high acidity of this wine ensures that it is best consumed when young but will continue to be appreciated for the next 4 years. Perfect with fish, veal and chicken dishes - especially when tried with a chilli skewer and black pepper on the BBQ. Cellaring: Drink now to 2017

MCLEISH ESTATE 2007 Semillon

McLeish Wines have a reputation for producing quality wines that have gone on to achieve a range of accolades both nationally and internationally. The much decorated McLeish 2007 Semillon took the title for the world’s best Semillon at the 2012 and 2013 International Wine Challenge (IWC) and also starred in the Sydney Wine Show, winning a gold medal and the trophy for best Semillon of show and also the trophy for the best wine at the 2013 and 2014 Sydney International Wine Competition. Tasting notes: Citrus and very pure Semillon nose with gentle toasty and lemon citrus and honey flavours. Still very fresh and tight with a strong line of acidity and good length – quite mouth puckering! This is an intense & powerful Semillon yet still fine and a natural complement to any seafood dish. Cellaring: It has cellaring potential for 8-10 years

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Lovedale, Rothbury & Branxton Wine & Dine Trail

Lovedale, often referred to as the ''Heart of the Hunter'', is located just east of Pokolbin and is renown for its interesting community, award-winning boutique wineries and cellar doors as well as quality accommodation, fine restaurants and unique galleries. The name Lovedale combines the name of one of the early families of the district, the Loves, with the memory of the dales of Yorkshire in England. As one of the oldest wine producing areas of the Hunter Valley, the history of Lovedale dates back to the 1800s when local wheat, dairy and general produce farmers turned their hand to grape growing. Settlement in Lovedale dates prior to 1825 when there were significant land grants along Black Creek. This area was particularly suitable for vineyards and was also favoured for its proximity to the 'Old North Road' to Windsor. Before the 1920s there were more wineries in the area than there are today. The Love’s Winery in Lovedale Road processed grapes from other vineyards as well as their own and closed in 1927. Unfortunately by the late 1920's most of the Lovedale vineyards ceased operations due to the impact of the Depression and a widespread outbreak of downy mildew. In the 1960's the vineyards began to re-emerge and wine production began once again. Lovedale also hosts a number of events throughout the year, with the signature event being the famous Lovedale Long Lunch held on the third weekend in May each year.

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CELLAR DOORS

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Adina Vineyard

Capercaillie Wine

DeBortoli Wines

Emmas Cottage Vineyard

Gartelmann Wines

Pierre’s Wines

Sandalyn Estate

Tatler Wines

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Adina Vineyard

Emmas Cottage Vineyard

Gartelmann Wines

Tatler Wines

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Emmas of Lovedale

Lovedale Smokehouse & Café

Majors Lane Restaurant

Mojos on Wilderness

Royal Federal Hotel

Sabor in the Hunter Dessert Bar

The Deck Café

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Adina Vineyard

Gartelmann Wines

Hunter Valley Chocolate Company

Lovedale Smokehouse & Café

Sabor in the Hunter Dessert Bar

Things to See & Do...

Take in the scenery on horse-back If you’re up for a bit of adventure then Hunter Valley Horse Riding & Adventures in Talga Road is the place to find it. Here you will find trails for both the beginner and the experienced rider...all with spectacular valley views. It’s advisable to book phone 4930-7111 Go Hot Air Ballooning Balloon Aloft run sunrise ballooning adventures daily, all year round. They are the most experienced ballooning company in Australia and provide a lovely gourmet champagne breakfast at a winery post-flight. Contact 1300 723 279

For more information about events visit www.HunterValleyOnline.com.au or www.lovedalehuntervalley.com.au

How to use Wine & Dine...

In the following pages you will find information about Wining & Dining in the Lovedale area. The Lovedale area is differentiated by the colour GREEN throughout and also by the GREEN shaded bar down the outside of each page. Listings are in alphabetical order where possible and can be easily identified by the following symbols:

Wineries/Cellar Doors—will display the following symbols: = White Wines

= Sparkling Wines

= Red Wines

= ForƟfied Wines

Restaurants– will display the Providores— will display the

symbol symbol

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HUNTER VALLEY

Varietals

REDS

Home to some of the oldest vines and biggest names in Australian wine, the Hunter Valley is a mecca for lovers of quality red wines renowned for their thoroughly unique and distinctive style and ageing ability and crafted in this region for over 180 years.

Cabernet Sauvignon—The world's most recognised red grape variety famous for its ability to age for decades at a time. This classic red variety of Bordeaux is second only to Shiraz in importance in Australia and can be medium to full bodied, typically leafy with ripe cassis like flavours, well structured and elegant and powerfully aromatic. Shiraz - Shiraz is the Hunter's premium red variety The bouquet can be rich with fruity notes of black and the most widely planted grape variety in cherries and currants, herby notes of peppers and Australia. The typical young Hunter Valley Shiraz is a olives and spicy notes of ginger. medium bodied wine showing red and dark berries, spices and a great deal of tannin. However Chambourcin—Relatively new to Australia, it’s real character is seen in wines with longevity. Chambourcin wines have a lovely, deep red With age, the wines become a far more complex, colour. Most are big and fruity with a lot of full bodied, and richly flavoured wine with some raspberries, plums, prunes and even cranberries on earthy tones. the palate. It is not as heavy or robust as Shiraz or Cabernet Sauvignon, which can make it quite Pinot Noir—Described as "the most romantic of attractive to people who generally don't like red wines'' due to its gratifying perfume, Pinot Noir is light to medium in body with a broad range wine. Because this variety is especially resistant to of textures and flavours, including a variety of fungal diseases Chambourcin is a variety that complex aromas reminiscent of black or red succeeds wonderfully in the Hunter Valley climate. cherry, raspberry, currant and black berry. Pinot Sangiovese—This star amongst Italian wine grape Noir is also highly reflective of its terroir with varieties, Sangiovese is now making its mark in different wine growing regions often producing Australia where it has become increasingly popular very different wines. over the last few decades. The variety produces Merlot - Merlot is renowned for its wonderfully elegant medium-bodied wines with powerful fruity, well rounded, even fleshy character and is aromas and with moderate to high natural grown in just about every wine growing region of acidity. The characteristic flavours are cherries, Australia. The summer heat of the Hunter is tomatoes, herbs, spices and tea like flavours. considered to provide the ideal growing conditions Australian Sangiovese wines tend to be a little for this versatile grape variety. In recent years, more fruity, with riper flavours and higher alcohol. Hunter Valley Merlot has experienced a surge in popularity and is often considered to be more robust and fleshy than other well regarded varieties with a rich bouquet providing one of the most pleasurable wine experiences. PAGE 72 | WINTER  SPRING 2014

a Salt&Peppa review

Chez Pok

Roughly translated the name ''Chez Pok'' means The liberal serving of duck liver pate was a wonderful surprise - light and creamy smooth ''amongst the people of Pokolbin''. and accompanied with crispy ciabatta and True to its name, from its beginnings in 1984, this served on bitter greens with sliced radish and renowned and much awarded restaurant at tasty pear paste and just superb with a glass of Peppers Guest House has been a popular the suggested Polin & Polin Chardonnay. The choice amongst Pokolbin locals especially duck liver was so wonderful that I would have during vintage season, when casual dining and wine tasting took place on the verandah after a liked more ciabatta to eat it with. long day spent in the vineyards. Nestled amongst the magnificent gardens of Peppers Guesthouse, Chez Pok is considered to be one of the most sophisticated and enjoyable dining venues in the Hunter with exquisite meals complemented by a wide selection of excellent local wines. The restaurant has a refined atmosphere with tables set with white linen, elegant cutlery and pristine glasses and lovely views of the estate from the verandah. The menu is generous, blending traditional favourites with a contemporary style and diners have the choice of two or three courses - both very reasonably priced and with wine pairing suggestions for each course. The wine list is extensive and although largely made up of local Hunter Valley wines, it also features labels from other wine regions in Australia. Shortly after being seated, we were served warm bread rolls - followed by a complimentary and delicious ''taster'' of figs with charred mascarpone. The delightfully delicate, subtle flavours of the mascarpone cheese was a positive indication of things to come.

The service was well timed and we soon moved onto our choice of mains which consisted of the grilled beef tenderloin and twice cooked confit duck leg. Duck is something that I find hard to resist on a restaurant menu as it is often difficult to find and not something I have the pleasure of cooking very often. The grilled beef tenderloin arrived perfectly cooked - medium rare and served on a bed of potato puree which also had a delicate garlic flavour and steamed greens - broccolini , beans and asparagus and a red wine jus which went down well with a glass of Hunter Valley Shiraz. A speciality of Gascony, duck confit is one of the most luxurious of foods in French cuisine. Gently cured duck legs bathed in their own fat and slowly cooked. This dish was no exception and was served moist and silky and cooked to falling-off-the-bone perfection with the skin fantastically crispy and tasty.

The dessert menu at Chez Pok is traditionally hard to ignore - especial when it comes to having options that include Vanilla bean panna cotta with a guava sorbet, toasted banana and lime curd and Baked ricotta cheesecake with Our selection of entrees consisted of quail filled with chipolata and eschalot farce and the duck saffron pached apricots and vanilla sorbet. We finally decided on the Vanilla bean panna cotta liver pate. Both arrived beautifully presented. The which we shared and the cheese quail with its chipolata and eschalot stuffing was board consisting of 3 or 4 local cheeses , dried served with a parsnip puree and wafer crisps dates and dried apricots. and together was just superb and perfectly All up a wonderful dining experience that we matched to a glass Audrey Wilkinson hope to repeat in the near future. Tempranillo. PAGE 74 | WINTER ď Ź SPRING 2014

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ysters Image courtesy of Twine Restaurant

and Is there anything better or more enticing than a tray of recently shucked oysters and a glass of crisp white wine? Crisp, clean white wines are a classic way to bring out the delicate complexity of oysters. But there are more unusual options that work well too - especially if you are up to experimenting with new tastes and flavours.

ine that these wines have to compete with. Chardonnay may not always be considered the ideal choice for raw oysters but can be very nice with cooked ones, particularly in a creamy sauce or chowder.

Sauvignon Blanc offer another lean and focused, mineral-driven choice and the brisk acidity and citrus tartness of these wines go well with raw oysters. Taking a sip of a refreshing Finding a wine to match the briny richness of Sauvignon Blanc can be like a fresh squeeze of oysters is easier than you may think. Contrary to lemon as both tend to cut through the rich, popular opinion, not all oysters taste alike and succulent texture of the oyster - preparing the there are numerous types of oysters with varying palate for another. flavours and finishes - some are brinier, creamier, leaner or fatter and some even have a "fruity" taste. This leaves the door open for a wide-range of wine options to pair with these tasty little molluscs.

Some of these differences in taste have to do with the species, but mostly it has to do with the temperature of the waters in which they are harvested. Much like wine is influenced by its ''terroir'', an oysters flavour and texture is influenced by the water in which it is grown The two most important things to consider when pairing wine and oysters are the body of the oyster and wine and the sweetness or saltines of the two. Body is important in that one should not over-power the other. In this case it is also important to match the oysters fleshiness with the wine’s weight as well as the acid of the wine to the saltiness of the oyster. The most classic pairing with oysters is, of course, Sparkling Wine or Champagne. The crisp fizziness of these wines help to accent the mineral qualities of the oyster by cutting through the richness and enhancing the oysters subtler flavours. This pairing is particularly agreeable when the oysters and the Sparkling Wine are both served chilled.

Sauvignon Blanc works particularly well when served with Asian flavours as they often are in Australia.

Another exciting option is a Pinot Grigio which follows the northern Italian winemaking styles and tends to have crisp, bracing acidity and a focus more on minerality than on fruitiness There are many wines to choose from out there, but as long as you choose something light with a tart edge, it should pair well with oysters. Wine isn’t the only option you have when searching for the right accompaniment for oysters. If you tire of wine but till want something good to drink with your oysters, consider an Irish stout or any other good smooth and malty craft beer. The malt and creamy texture of the beer complement the saltiness of the oyster. The team at Hunter Beer Co. - the local craft microbrewery in Nulkaba, brew an Oyster Stout every year. This beer is a classic dry Irish stout that is very, very dry with espresso on the nose and generous roast & coffee in the mouth. Another suitable beer for oysters would be the Hunter Bock - a dark German lager with hints of caramel, biscuit and expresso.

Other delicious complements include dry white wines. For me, a bone dry Riesling, Hunter Semillon or Chardonnay are a good match to the distinctive seaweed, salty and mineral tastes WINTER  SPRING 2014 | PAGE 77

Mount View, Cessnock, & Nulkaba Trail Mount View is situated at the southern border of Pokolbin and nestled amongst the breathtaking surrounds of the Brokenback Range in the Hunter Valley. Mount View with its winding roads and panoramic views offers some of the most outstanding scenery available in the Hunter Valley. The history of the area dates back to the mid 1800's when early pioneers recognised the quality of the land offered by the area. Mount View provides a number of wine and dine options with respected restaurants and a handful of impressive and highly acclaimed boutique wineries that seem to appear out of nowhere and all providing a relaxed and idyllic wine tasting experience and superbly welcoming hospitality. At the end of Wollombi road is the historic town of Wollombi which was settled from 1838 as a service centre for the local farming community as well as travellers. Today Wollombi displays a fine architectural heritage, a selection of cafes, eateries and comfortable guesthouses and national parks with great bush walking trails, lookouts and ancient Aboriginal rock carvings. The nearby town of Cessnock was developed as a private village on the road that is now known as ''The Convict Trail'' - the original Sydney to Hunter Valley road hand-built by 3,000 convicts. Cessnock became a major mining centre at the turn of the century; however, wine and tourism have since become the major local industries. Cessnock is considered the ''gateway'' to the wine region and has a number of fine restaurants, guesthouses and galleries with visitors able to visit the local Hunter Beer Co. brewery in Nulkaba.

Mount View image courtesy of Mount View Tourism

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Briar Ridge

Kelman Vineyard

Petersons Wines

Saddlerâ&#x20AC;&#x2122;s Creek Wines

Savannah Estate

RESTAURANTS

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221 Restaurant & Bar at The Royal Oak Hotel

Al-Oi Thai Restaurant

Australia Hotel

Bistro Molines

B.L.U.E Thai

The Brickworks Brasserie

Things to See & Do

How to use Wine & Dine

Brewery Tours—Visit Potters Brewery for a brewery tour—it’s the only Microbrewery in the Hunter and produces several signature beers such as the Hunter Kolsch and Hunter Witbier. Tours depart daily: Mon-Fri 4pm and Sat/Sun 12PM and 4PM. Cost is $10pp, which includes a tasting of beers. Ph 4991 7922 to book. Visit Hunter Valley Zoo—Feed the animals... hand feed kangaroos, wallabies, farmyard animals and some bird species as often as you like! Daily shows allow you to pat a wombat, cuddle up to a koala, touch a reptile and watch the monkeys being fed. Free gas barbecue facilities and undercover seating, so bring the family for a picnic lunch in a fun relaxed atmosphere.

Wineries/Cellar Doors—will display the following symbols:

For more information about events visit www.HunterValleyOnline.com.au or www.mountview.biz

In the following pages you will find information about Wining & Dining in the Mount View/Cessnock/Nulkaba area. These areas are differentiated by the colour MAROON throughout and also by the MAROON shaded bar down the outside of each page. Listings are in alphabetical order where possible and can be easily identified by the following symbols:

= White Wines

= Sparkling Wines

= Red Wines

= For fied Wines

Restaurants– will display the Providores— will display the

symbol symbol

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The Art of Tasting

Wine

Take an ample sip of wine, and swirl it in your mouth for a moment. With the wine still in your mouth, take in a bit of air and let it roll over your tongue, swishing it around to experience the texture and body of the wine. You may notice some of the same fruit, floral or spice flavours that you noticed while smelling the wine. You may also notice some of the five tastes, such as This 5-step process of tasting wine is a helpful tool for sweetness on the tip of your tongue, sour from the becoming more ''tuned-in'', understand your favourite acidity of the wine, or slight bitterness from the tannins. wines and enjoy each aspect of the wine tasting experience. Becoming an expert wine taster can take many years, but becoming a competent taster is really not all that difficult. The secret is knowing what to look for in a wine of a particular variety or style. Over time and with practice it becomes a great deal easier as you become more ''tuned in'' - and let's face it can be a great deal of fun.

taste

Pick up the glass by the stem to give yourself a clear view of the wine. Hold the glass up to white light, or against a white background such as a tablecloth or napkin. Notice the depth of colour. Intensity of colour is sometimes a signal of a wine with a heavier body. See if it is clear and free of cork or sediment. White wines tend to appear amber, yellow or gold as it ages, whereas reds can be inky purple, brick red, or many shades in between.

The "weight" or "body" of a wine can be described as light, medium, or full. Whites touch such as Pinot Grigio are considered lightbodied, while reds such as Cabernet are usually medium to full-bodied. Take a sip of wine and focus on how it feels in your mouth. For example, Pinot Grigio will likely feel very light, while Chardonnay will often have a somewhat "rounder" mouth-feel due to its fuller body. Note the lingering impression that remains in your mouth after you swallow the wine. This is called the "finish."

Move your glass in small circles to swirl the wine and release the aromas. After several seconds of swirling, hold the glass up to your nose and inhale - taking in the full range of the wine's bouquet of aromas. The purpose of sniffing wine before tasting is to give you a preview of what is to come when sipping - smell is an integral part of tasting as it is more precise and acute. Common aromas you may notice are floral, citrus, and tropical fruit for white wines, or berry, dried fruit, and spice for red wines.

What is your overall impression? Did you like wine ? Assess all previous steps by assess the taking into consideration the look, smell, taste and touch of the wine and how they may or may not all work together. An outstanding wine will have balance among all these elements, and each aspect of the wine will be well-integrated. Also assess the finish - notice if the aftertaste in your mouth is pleasant, or whether it lingers with you for a while.

look

smell

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dining at

BLAXLANDSINN Perfectly situated on Broke Rd - Pokolbin, Blaxlands Inn is one of the Hunter Valleys most popular restaurants amongst both locals and visitors to the Hunter and especially known for their steaks and deep dish pies.

Instead we decided upon the grilled salmon also available from the daily specials menu and the fillet mignon.

The outdoor area has a large open stone firepit and under-cover fireplace just perfect for those colder evenings. Inside, the dining area is spacious and welcoming and the tables are large and well spaced.

Clarke family supply the restaurant with certified Angus beef from their Rivertree Land and Cattle Co….which explains why the steaks are so good. The fillet mignon was perfectly prepared and cooked - an extremely tender fillet wrapped in bacon, cooked medium rare and served with a creamy garlic mashed potato and a mushroom ragout consisting of sliced Asian and field mushrooms. This has to be one of the best steaks I have ever enjoyed - deliciously tender with a melt in the mouth texture. A wonderful 'storm' of flavours and perfectly matched to a glass of Blaxlands Estate Shiraz.

The grilled salmon arrived perfectly cooked crisp with the flesh moist and pink and delicately Operating for over 25 years and now owned by perched on a pillow of lemon risotto. I love the classic combination of lemon and fish, and this the Clarke family, the restaurant is very intimate dish is deliciously simple and loaded with and includes both indoor and outdoor dining wonderful flavours. This meal was beautifully areas and is just a stones throw from the vines. The building itself is unique and constructed from executed and hard to beat and went down well with a glass of Leogate Brokenback some of the original bricks and sandstone from Chardonnay. Blaxland’s - the famous explorers, house in the Blue Mountains. Being fourth generation cattle breeders, the

After a warm welcome from restaurant manager ''Amy'' we sat down to study the menu which was straightforward and full of delightful options which made choosing a meal that much easier. The choice of starters was extremely enticing and included the highly recommended antipasto platter for two, soup of the day, camp oven garlic prawns, salt and pepper chilli calamari and caramelised onion tart.

The dessert menu was very tempting with a range of delicious options that included a vanilla cheesecake of the day, crème brûlèe a We chose the caramelised onion tart - a chocolate platter and cheese board. With little caramelised onion, roasted roma tomato tart room for dessert we decided on the chocolate with delicious gorgonzola cheese, black olives and wild rocket. Just superb! We also chose the platter consisting of 6 different chocolate flavours as we knew we could take what was camp oven garlic prawns consisting of 6 or 8 tiger prawns cooked in a delicious garlic butter. I left home with us. The menu also included pasta and an excellent particularly loved the prawns and used the kid's menu. lightly toasted bread provided to soak up the garlic sauce. A superb start to the meal ! The service at Blaxlands is extremely good with After a such a great start we were looking forward to the mains. At first we were tempted by the restaurants speciality for deep dish pies as well as the specials menu which included lamb shanks, the slow roasted lamb rack and twice cooked pork belly. PAGE 88 | WINTER  SPRING 2014

the staff fully versed in the menu and wine list and very attentive to our needs. A wonderful dining experience and for those not wanting to drive, Blaxlands also provides a courtesy vehicle for pick-up and drop-offs.

a Salt&Peppa review

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Broke Fordwich Wine & Food Trail Known as the “tranquil side of the Hunter Valley” and situated an easy 15 minute drive from Pokolbin and just 25 minutes from Singleton, the Broke Fordwich Wine Region is considered to be a separate viticultural sub-region of the Hunter Valley and accounts for approximately 11% of the vineyard area planted in the Hunter Valley. The warm climate and fertile soils produce distinctive wines such as Semillon, Shiraz, Chardonnay and Verdelho as well as Italian varieties such as Sangiovese and Barbera. The area was first settled as early as 1824 and despite being one of the oldest wine growing areas in Australia, it is only in the last 30 years that Broke Fordwich has started to become an important player in the Australian wine making industry. With the Brokenback Range and the iconic Yellow Rock escarpment in the background, the Broke Fordwich region consists of two villages - Broke and Bulga each with their own identity as well as the two smaller communities of Fordwich and Milbrodale. Historically, the region was first inhabited by the indigenous Wanaruah tribe many thousands of years ago and were known as ‘the people of the hills and plains’ and many direct descendants still live in the area today. These culturally rich people left many significant cave paintings in the area which are still accessible today.

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Ascella Pure Wines

Krinklewood

Mount Broke Wines

Stomp! Wines

For more information about events visit www.HunterValleyOnline.com.au or www.brokefordwich.com.au

How to Use Wine & Dine In the following pages you will find information about Wining & Dining in the Broke Fordwich area. The Broke Fordwich area is differentiated by the colour PEACOCK throughout and also by the PEACOCK shaded bar down the outside of each page. Listings are in alphabetical order where possible and can be easily identified by the following symbols:

Wineries/Cellar Doors—will display the following symbols: = Sparkling Wines = White Wines = Red Wines Restaurants– will display the Providores— will display the

= For fied Wines

symbol symbol

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LET ITBreathe The term ‘’breathing’’ refers to the process of aerating the wine - exposing it to air by decanting it. While it is not absolutely necessary, sometimes the aroma and flavour of a very young wine improves with aeration. The aeration process stimulates the wine by letting the wine “breathe a bit”- soften any tannins and release the wine’s bouquet and flavour, making the wine taste less astringent and more complex than it would have tasted right out of the bottle. Which Wines Need to Breathe Typically red wines are the ones to benefit most from breathing before serving and the younger and more tannic the wine is, the longer it needs to breathe. For example, a young Hunter Valley Cabernet or Shiraz will likely require around an hour for proper aeration and flavour softening to take place. That is not to say you cannot drink it as soon as it is opened, but for best results, it is better to give the wine more time to aerate. Mature wines (8+ years) are another story altogether. These wines will benefit most from aeration after which there will be a limited time before the flavour profiles begin to deteriorate. The older and more delicate a wine is, the more quickly it will deteriorate after being exposed to air. A wine bottled under cork may have been breathing - albeit slowly, for years, but once opened and the wine is poured, its remaining fruit aromas can dissipate fast. Aeration isn't the only reason to decant red wines. After about 8 years of age, many red wines develop sediment that you will want to remove before drinking as it can taste very bitter. If you've decanted for this reason and the wine is old, drink it sooner rather than later. How to Let Your Wine Breathe Simply uncorking a bottle of wine and allowing it to sit for a while to aerate is futile, as there is simply not enough surface area at the top of the bottle to permit adequate amounts of air to make contact with the wine. If you really want to aerate your wine, pour the wine into a decanter or any glass container large enough to hold the contents of an entire bottle of wine. It really does not matter what it looks like - inexpensive widemouthed carafes work just as well. The increased surface area is the key to allowing more air to make contact with your wine. Alternatively, pour some of the wine into large wine glasses at least ten minutes before you plan to drink it. Once decanted, give it a vigorous swirl or two to ensure all the aromas open up. And then of course there is the ‘’quick fix’’. There are a number of aerator pourers on the market which aerate (some also filter) the wine as it is being poured into a glass. Many ‘’experts’’ seem to think they work just as effectively as a decanted bottle of wine. What is clear, is that they do provide a much faster alternative to decanting. You also have the option of pouring a single glass without having to pour the whole bottle into a decanter. PAGE 94 | WINTER  SPRING 2014

Mixing it up a little...

Vertical Wine Tasting

A vertical tasting is conducted by tasting a single wine varietal from the same producer but from several vintages and is a great way to experience how different vintages can vary in the world of wine. For example, you may set up a vertical tasting to feature Pokolbin Estate's Reserve Shiraz from 2004, 2005 and 2006. Tasting the same varietal of wines from the same maker and the same vineyard and leaving the production year as the “single” variable allows you to see how significant or how subtle a wine can change from one vintage year to the next. This kind of tasting also allows you to experience just how unique weather patterns may affect the grapes from one year to the next. Many factors play a part in a wine’s vintage heritage and these can be interesting points of observation and conversation.

Horizontal Wine Tasting

The horizontal tasting is conducted by focusing on a specific wine varietal (Shiraz, Cabernet Sauvignon, Merlot, Chardonnay, Semillon, etc) from a single year, but from multiple producers. For example tasting a 2006 Shiraz from 5 or 6 different wineries - and comparing each against the other. Horizontal tastings can be done with wines from the same region or you can mix it up by selecting wines from different regions within the same country or wines from different countries. What is important is that the varietal and year remain the same for all wines.

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“It’s about letting the fruit speak for itself.” Liz Jackson Chief Winemaker at First Creek Wines (also First Creek Winemaking Services)

The New Wave

of innovative winemakers...

For somebody who describes her career move into winemaking as a fortunate ''accident'', Liz Jackson has had an incredible journey and rapid rise to become one of Australia’s most renown and talented winemakers.

And the awards just kept coming, with Liz being one of the stars at the 2010 NSW Wine Awards with five wines featuring in the NSW Top 40, including NSW Wine of the Year.

In 2008 Liz was appointed to her current role – Chief Winemaker at First Creek Wines and First Creek Winemaking Services - the biggest contract winemaking business in the Hunter, where she plays a key role both in the production of First Creeks’ own award-winning wine brand, as well as having 27 other wine companies place their trust in her exceptional winemaking skills.

children .

Her success continued in 2011, when she was named as a finalist in the Gourmet Traveller Having grown up in the Hunter Valley, Liz attended the University of Newcastle studying a WINE, Winemaker of the Year Awards, crowned the Winemaker of the Year at the Hunter Valley Bachelor of Science without really knowing Legends and Wine Industry Awards, and named what she wanted to do with it. as one of the top ten people to watch in SMH Although she worked weekends at the Pepper Sydney Magazine. Tree Wines cellar door, Liz only really started her In 2012, wines made by Liz continued to collect wine industry career in 1999 when she joined gold medal and trophy success, including the Brokenwood Wines as Lab Technician working Best Chardonnay at the Hunter Valley Wine with P.J Charteris who she credits for playing Show, Best White Wine at the NSW Small a significant role in her career and success to Winemakers Wine Show and named in the date. “Chairman’s 11″ at James Halliday’s Three years later, found Liz at Tempus Two Chardonnay Challenge. Liz also has extensive where she was Assistant Winemaker working experience as a Wine Show Judge, having under Sarah Kate Dineen - another major judged at many recognised Wine Shows, influence in her career. Liz spent 6 years at including Sydney, Canberra, Adelaide, Cowra Tempus Two, while completing her Graduate and of course the Hunter Valley. Diploma in Oenology from the University of It's always interesting to find out what Adelaide. winemakers like to make and drink themselves With Sarah Kate's departure from Tempus Two and for Liz her first passion in wine is Semillon. in 2006, Liz was appointed head winemaker. With Liz explaining that “it’s the variety I most While some may have doubted her ability to do love to drink, and to make.” the job, Liz had the support of the McGuigan And as for her philosophy on making wine - Liz family and her wines went on to win medals likes to keep it simple .... ''let the fruit do its thing and trophies at some of the top wine shows. In and don’t stuff it up!” 2006, Liz was also awarded the Dux of the Len Evans Tutorial - described as the “most Now-a-days Liz is involved in a completely exclusive wine school in the world” and in 2007 different challenge and perhaps her was a finalist for Young Winemaker of the Year. greatest achievement - being a mother to two But there is no need to panic as she is well and truly back at work doing what she does best making great wine.

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Wollombi Valley Wine & Food Trail Wollombi is a small, picturesque and historic village that has always been an important base for travellers along the Great North Road and today retains its fine architectural heritage bolstered by cafes, wineries and comfortable guesthouses. The Wollombi Valley vineyards have been producing fine wines in this region since the 1850’s. The Wollombi Wine Trail is made up of six boutique wineries offering visitors a unique wine tasting experience and passes through beautiful countryside at the southern gateway to Hunter Valley Wine Country following part of the Great North Road which was built by convicts in the early 19th century. Aboriginal occupation of the area dates back at least 12,000 years when the area served as a significant meeting point on the north-south trade and travel route for coastal Aboriginal peoples.

The word Wollombi means “meeting of the waters” in the local Aboriginal dialect. Many traces of the original inhabitants survive throughout the valley and include rock engravings, sharpening grooves, hand stencils, tribal markings in caves and outcrops as well as evidence of camping sites along the Brook and its tributary creeks.

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Noyce Brothers

Stonehurst Cedar Creek

Undercliﬀ Winery & Gallery

Wollombi Village Vineyard

Wollombi Wines

Things to See & Do Sculpture in the Vineyards— Sculpture in the Vineyards along the Wollombi Valley Wine Trail in the Hunter Valley, features large-scale outdoor and site-specific works. Annually from November to January.

Wollombi Markets—Visit historic Wollombi on the holiday Monday of each long weekend (Easter, June and October) and on Australia Day for this great market of over 100 stalls, including local produce and crafts, plants, clothes, tools, bric-a-brac and much more.

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For more information about events visit www.HunterValleyOnline.com.au or www.visitwollombi.com.au

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â&#x20AC;&#x153;We are helping wines catch the climate & soil.â&#x20AC;? Nicolas Joly Renowned French biodynamic winemaker

Clean..Green..

organic & biodynamic winemaking Dramatic changes to our planet have changed the way we think about those components we typically take for granted - the water we drink, the food we eat, the air we breathe and the way we treat the land that makes this all possible. This has led many farmers and viticulturists to move towards more sustainable farming methods and a better understanding of biodynamic and organic farming and wine making.

To become a certified biodynamic producer, a farm needs first to certify organic, and then if biodynamic principles are added to the farming program, then the term biodynamic can apply. Here in the Hunter Valley Tamburlaine Organic Wines, Macquariedale Organic Wines, Krinklewood Biodynamic Vineyard and Ascella Pure Wines are the most recognised organic and biodynamic wine producers in the region.

After beginning as a cottage industry in the 1970s, organic winemaking in Australia has gained significant popularity to the point where there is now a fast growing number of organic farmers in the Australian (and global) wine industry. At the same time, a growing number of skilled and business -savvy wine-makers have embraced innovative production processes and cutting-edge technology to produce critically acclaimed and commercially successful organic wines.

As a group they have a deep commitment to health and well-being and together they share a passion to make great wines that capture the unique flavours of the Hunter Valley and are reflective of the local terroir - without the use of herbicides, pesticides or chemical sprays.

It's hard to get an accurate number of just how many wine producers are employing biodynamic principles. For a start, it's a method of cultivation that is rapidly catching on among wine producers - especially in France (particularly Burgundy and Organic wine is wine made from grapes grown in Alsace). In addition, besides those already certified accordance with principles of organic farming and as biodynamic, there are also those who are like organic foods, is produced without the use of experimenting with part of their production. It is a artificial chemical fertilizers, pesticides, fungicides very rapidly changing picture. and herbicides. Harkham Wines on DeBeyers Rd Pokolbin is part of Bio-dynamic farming, often referred to as ''an a growing group of wine producers who are advanced method of organic farming'' is all of the constantly experimenting and reviewing their above but goes further by introducing the winemaking practices and are passionate about principles established in 1924 by Austrian producing high quality preservative free wines. philosopher Rudolf Steiner, who advocated a Using small batches of fruit with minimal handling, system that emphasises manure and compost bottling without filtration and low levels of and an astrological approach to planting and preservatives are just some of the techniques used harvesting based on the phases of the moon and by their winemakers. the stars. With the growing interest in organics and In more practical terms, biodynamic farming biodynamics in wine it makes absolute sense - if focuses on having healthy, alive, nutrient rich soils not marketing sense, to follow the sustainable and a well balanced environment to allow the path. It's a path that also leads to wines that plant to effectively channel and utilise everything it celebrate vintage variation and deliver more needs to grow. Practices include the use of flavour, have more character and rejoice in their specific herb and mineral preparations to enhance unique personality. the vitality of plants, soils, composts and livestock.

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Wine & Food Experiences With over 140 wineries in the Hunter Valley you may prefer to avoid driving and choose instead to get on board one of the fun, friendly wine tours with itineraries that include a selection of cellar doors, gourmet food providers and in many cases lunch at one of the Valley's many restaurants or cafes.

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You can even attend wine school with short classes on wine production techniques and wine appreciation. Whatever you choose you will be well looked after by operators, instructors or drivers passionate about the region and keen to share its secrets .

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THE ESSENCE OF WINTER WEEKENDS Built in 1876, Roberts is one of the Hunter Valley’s most picturesque, iconic and treasured restaurants offering charm, elegance and a unique sense of history. Set amongst the vineyards, Roberts Circa 1876 features the intimate Champagne Taittinger Lounge, furnished with whimsical antiques, two private dining rooms, The Vineyard Deck overlooking the 3 acres of organic market garden, and the stunning main dining area overlooking the mop top garden. Roberts’ raison d’etre is to take you on a culinary journey with emphasis on exceptional seasonal produce, our award winning wine list and second to none service. Both the menu and the location combine to set an atmosphere of natural abundance. Bon vivant!

64 Halls Rd Pokolbin NSW 2320 www.circa1876.com roberts@circa1876.com (02) 4998 4998. Open 7 days - 12pm til late.