briar ridge vintage club newsletter - off the press, autumn 2015
DESCRIPTION
Read all about what's been happening at Briar Ridge Vineyard, including a 2015 Vintage update, latest wine releases and a great event - Dine with the Dynamic Duo!TRANSCRIPT
www.briarridge.com.auwww.briarridge.com.au
HUNTER VALLEY FOOD & WINE MONTH AND MORE...
2015 VINTAGEREPORT
Contact UsSTEPHANIE PARKER Vintage Club Manager
Briar Ridge Vineyard593 Mount View Road, Mount View NSW 2325PO Box 148 Cessnock NSW 2325
Email [email protected]
Phone 02 4990 3670 | Fax 02 4990 7802
Open 7 days a week for tasting and sales, 10 - 5pm
PRESSDYNAMIC DUOTH
E
PRESSOFF THE
AUTUMN 2015 ISSUE 69
AUTUMN 2015 ISSUE 69
We look forward to seeing you here soon!
Vintage Club Members,
Wow! What a year 2014 was for us here at Briar Ridge Vineyard.
Two campaigns, three Vintage Club pack runs, fi ve members events, fi ve winery events and fi ve weddings.
This year is shaping up to be just as action packed too. We have the pleasure of being the fi nish line this year for the Port to Port four day mountain bike event in May, and after the success of Budfest in 2014 we have locked in Saturday 19th September for the next one. Check out our “Upcoming Events” section for all our offsite members events. We are also honoured to be partnering with Troy Rhoades-Brown for an event as part of Hunter Valley Food and Wine Month in June. Hence, our cover shot...
The Function Centre is booking fast for weddings this year already. Make sure to contact us if you are after that special space for a birthday party or special celebrations. We would love to look after you!
Our antipasto platters have been a huge hit over Summer in the Cellar Door! Guests love having a glass of wine to accompany their platter whilst sitting on our deck, enjoying the tranquil Briar Ridge setting.
Vintage Club ManagerStephanie Parker
Cellar Door ManagerSteve Pike
OFF THE PRESS | AUTUMN 2015 | ISSUE 69OFF THE PRESS | AUTUMN 2015 | ISSUE 69WELCOMEVINTAGE REPORT & VINEYARD UPDATE
Hello
Don’t forget to let us know if you are heading our way so we can have one prepared for you.
Briar Ridge’s food merchandise range has increased with a delicious range of sauces, jams, chutneys, pickles and mayonnaise from local producers Tar10 and Spotty Dog. Some of these products are served with our platters so you can taste before you buy. We also have on display for sale in our cellar door some fantastic artwork by local artist Rowena Hawkins. Pop in and have a look... we think you will probably leave with one or two!
And of course there’s the wine... the entire range is looking so great right now, and the positive feedback we are receiving from members and visitors to the Cellar Door is very gratifying. We are very lucky to have Gwyn Olsen working her magic in the winery, creating both classic Hunter styles, and a few new and interesting wines too. Gwyn, and Briar Ridge, had such a huge 2014, here’s to an even bigger 2015!
Cheers,
The Hunter Valley 2015 vintage started in late January, around two weeks later than in 2014.
We experienced very dry conditions during the growing season resulting in smaller berry sizes than normal and we were all hopeful for another relatively easy vintage. Of course, Mother Nature had other ideas and a few days into picking the white grapes we had 100mm of rain!
The vines enjoyed a good drink but unfortunately the excess water causes the berries to swell and split. Once the berries split it becomes quite challengingand our winemaking team had to make decisions to pick sooner than ideal or risk losing the crop. Fortunately with some good timing decisions from Gwyn we were able to pick most of our Chardonnay, Semillon, and Verdelho still in prime condition.
As I write this (literally from the vineyard at night as we are harvesting!), we are picking our reds. These too have survived the rainfall much better than expected.
At Briar Ridge vineyard we use both mechanical harvesters as well as a team of hand-pickers. We pick using the mechanical harvesters at night when the fruit is cool so the fruit reaches the winery in the best condition possible.
Not all blocks at Briar Ridge are suitable for machine harvesting and we still hand-pick select blocks to maintain the highest quality of fruit which will produce some excellent wines in 2015 for you to drink and enjoy. Cheers!
The end of the year 2014 sees the start of the 2015 growing season.
Budburst was again back to ‘normal timing’ after an early 2014 season and we had great fl owering and fruit set. As the grapes started to grow we experienced exceptionally dry weather and leading into the Christmas period the dams were running very low.
Late in the year saw the fi rst hail storm come through the valley, and we received a light dusting of hail over the vineyard. The Chardonnay was harvested mid January, the fermentation has now fi nished and the resulting wine is looking very good.The remainder of January and February ripening was hampered by signifi cant rain.
The Semillon was harvested a month later than in 2014 and judicious hand picking has provided outstanding juice quality. These Semillons are still fermenting as I write this, however it looks like it will be a focused, elegant year for Semillon.The beautiful lemongrass and fl oral spice notes are already starting to show in theDairy Hill Semillon. Unfortunately the rain wreaked havoc on our red grape ripening. The constant threat of rain along with the cooler than average temperatures meant a drawn out wait to achieve ripeness. Again though we were able to employ judicious hand picking to ensure the grapes we received into the winery look spectacular and we are happy with how the ferments are tasting.The reds will be on the more elegant end of the spectrum with subtle fl oral notes and primary fruits, however due to the diffi cult conditions there will not be much around - we are about 40% down on yield this year.
2015 VINTAGEREPORTBY GWYN OLSENWINEMAKER& GENERAL MANAGER
2015 Vineyard UpdateBY BELINDA KELLYVINEYARD MANAGER
www.briarridge.com.au www.briarridge.com.au
HUNTER VALLEY FOOD & WINE MONTH AND MORE...
2015VINTAGEREPORT
Contact UsSTEPHANIE PARKER Vintage Club Manager
Briar Ridge Vineyard593 Mount View Road, Mount View NSW 2325PO Box 148 Cessnock NSW 2325
Email [email protected]
Phone 02 4990 3670 | Fax 02 4990 7802
Open 7 days a week for tasting and sales, 10 - 5pm
PRESSDYNAMIC DUO TH
E PRESSOFF THE
AUTUMN 2015 ISSUE 69
AUTUMN 2015 ISSUE 69
We look forward to seeing you here soon!
Vintage Club Members,
Wow! What a year 2014 was for us here at Briar Ridge Vineyard.
Two campaigns, three Vintage Club pack runs, fi ve members events, fi ve winery events and fi ve weddings.
This year is shaping up to be just as action packed too. We have the pleasure of being the fi nish line this year for the Port to Port four day mountain bike event in May, and after the success of Budfest in 2014 we have locked in Saturday 19th September for the next one. Check out our “Upcoming Events” section for all our offsite members events. We are also honoured to be partnering with Troy Rhoades-Brown for an event as part of Hunter Valley Food and Wine Month in June. Hence, our cover shot...
The Function Centre is booking fast for weddings this year already. Make sure to contact us if you are after that special space for a birthday party or special celebrations. We would love to look after you!
Our antipasto platters have been a huge hit over Summer in the Cellar Door! Guests love having a glass of wine to accompany their platter whilst sitting on our deck, enjoying the tranquil Briar Ridge setting.
Vintage Club ManagerStephanie Parker
Cellar Door ManagerSteve Pike
OFF THE PRESS | AUTUMN 2015 | ISSUE 69 OFF THE PRESS | AUTUMN 2015 | ISSUE 69WELCOME VINTAGE REPORT & VINEYARD UPDATE
Hello
Don’t forget to let us know if you are heading our way so we can have one prepared for you.
Briar Ridge’s food merchandise range has increased with a delicious range of sauces, jams, chutneys, pickles and mayonnaise from local producers Tar10 and Spotty Dog. Some of these products are served with our platters so you can taste before you buy. We also have on display for sale in our cellar door some fantastic artwork by local artist Rowena Hawkins. Pop in and have a look... we think you will probably leave with one or two!
And of course there’s the wine... the entire range is looking so great right now, and the positive feedback we are receiving from members and visitors to the Cellar Door is very gratifying. We are very lucky to have Gwyn Olsen working her magic in the winery, creating both classic Hunter styles, and a few new and interesting wines too. Gwyn, and Briar Ridge, had such a huge 2014, here’s to an even bigger 2015!
Cheers,
The Hunter Valley 2015 vintage started in late January, around two weeks later than in 2014.
We experienced very dry conditions during the growing season resulting in smaller berry sizes than normal and we were all hopeful for another relatively easy vintage. Of course, Mother Nature had other ideas and a few days into picking the white grapes we had 100mm of rain!
The vines enjoyed a good drink but unfortunately the excess water causes the berries to swell and split. Once the berries split it becomes quite challengingand our winemaking team had to make decisions to pick sooner than ideal or risk losing the crop. Fortunately with some good timing decisions from Gwyn we were able to pick most of our Chardonnay, Semillon, and Verdelho still in prime condition.
As I write this (literally from the vineyard at night as we are harvesting!), we are picking our reds. These too have survived the rainfall much better than expected.
At Briar Ridge vineyard we use both mechanical harvesters as well as a team of hand-pickers. We pick using the mechanical harvesters at night when the fruit is cool so the fruit reaches the winery in the best condition possible.
Not all blocks at Briar Ridge are suitable for machine harvesting and we still hand-pick select blocks to maintain the highest quality of fruit which will produce some excellent wines in 2015 for you to drink and enjoy. Cheers!
The end of the year 2014 sees the start of the 2015 growing season.
Budburst was again back to ‘normal timing’ after an early 2014 season and we had great fl owering and fruit set. As the grapes started to grow we experienced exceptionally dry weather and leading into the Christmas period the dams were running very low.
Late in the year saw the fi rst hail storm come through the valley, and we received a light dusting of hail over the vineyard. The Chardonnay was harvested mid January, the fermentation has now fi nished and the resulting wine is looking very good.The remainder of January and February ripening was hampered by signifi cant rain.
The Semillon was harvested a month later than in 2014 and judicious hand picking has provided outstanding juice quality. These Semillons are still fermenting as I write this, however it looks like it will be a focused, elegant year for Semillon.The beautiful lemongrass and fl oral spice notes are already starting to show in theDairy Hill Semillon. Unfortunately the rain wreaked havoc on our red grape ripening. The constant threat of rain along with the cooler than average temperatures meant a drawn out wait to achieve ripeness. Again though we were able to employ judicious hand picking to ensure the grapes we received into the winery look spectacular and we are happy with how the ferments are tasting.The reds will be on the more elegant end of the spectrum with subtle fl oral notes and primary fruits, however due to the diffi cult conditions there will not be much around - we are about 40% down on yield this year.
2015VINTAGEREPORTBY GWYN OLSENWINEMAKER& GENERAL MANAGER
2015Vineyard UpdateBY BELINDA KELLYVINEYARD MANAGER
www.briarridge.com.au www.briarridge.com.au
HUNTER VALLEY FOOD & WINE MONTH AND MORE...
2015VINTAGEREPORT
Contact UsSTEPHANIE PARKER Vintage Club Manager
Briar Ridge Vineyard593 Mount View Road, Mount View NSW 2325PO Box 148 Cessnock NSW 2325
Email [email protected]
Phone 02 4990 3670 | Fax 02 4990 7802
Open 7 days a week for tasting and sales, 10 - 5pm
PRESSDYNAMIC DUO TH
E PRESSOFF THE
AUTUMN 2015 ISSUE 69
AUTUMN 2015 ISSUE 69
We look forward to seeing you here soon!
Vintage Club Members,
Wow! What a year 2014 was for us here at Briar Ridge Vineyard.
Two campaigns, three Vintage Club pack runs, fi ve members events, fi ve winery events and fi ve weddings.
This year is shaping up to be just as action packed too. We have the pleasure of being the fi nish line this year for the Port to Port four day mountain bike event in May, and after the success of Budfest in 2014 we have locked in Saturday 19th September for the next one. Check out our “Upcoming Events” section for all our offsite members events. We are also honoured to be partnering with Troy Rhoades-Brown for an event as part of Hunter Valley Food and Wine Month in June. Hence, our cover shot...
The Function Centre is booking fast for weddings this year already. Make sure to contact us if you are after that special space for a birthday party or special celebrations. We would love to look after you!
Our antipasto platters have been a huge hit over Summer in the Cellar Door! Guests love having a glass of wine to accompany their platter whilst sitting on our deck, enjoying the tranquil Briar Ridge setting.
Vintage Club ManagerStephanie Parker
Cellar Door ManagerSteve Pike
OFF THE PRESS | AUTUMN 2015 | ISSUE 69 OFF THE PRESS | AUTUMN 2015 | ISSUE 69WELCOME VINTAGE REPORT & VINEYARD UPDATE
Hello
Don’t forget to let us know if you are heading our way so we can have one prepared for you.
Briar Ridge’s food merchandise range has increased with a delicious range of sauces, jams, chutneys, pickles and mayonnaise from local producers Tar10 and Spotty Dog. Some of these products are served with our platters so you can taste before you buy. We also have on display for sale in our cellar door some fantastic artwork by local artist Rowena Hawkins. Pop in and have a look... we think you will probably leave with one or two!
And of course there’s the wine... the entire range is looking so great right now, and the positive feedback we are receiving from members and visitors to the Cellar Door is very gratifying. We are very lucky to have Gwyn Olsen working her magic in the winery, creating both classic Hunter styles, and a few new and interesting wines too. Gwyn, and Briar Ridge, had such a huge 2014, here’s to an even bigger 2015!
Cheers,
The Hunter Valley 2015 vintage started in late January, around two weeks later than in 2014.
We experienced very dry conditions during the growing season resulting in smaller berry sizes than normal and we were all hopeful for another relatively easy vintage. Of course, Mother Nature had other ideas and a few days into picking the white grapes we had 100mm of rain!
The vines enjoyed a good drink but unfortunately the excess water causes the berries to swell and split. Once the berries split it becomes quite challengingand our winemaking team had to make decisions to pick sooner than ideal or risk losing the crop. Fortunately with some good timing decisions from Gwyn we were able to pick most of our Chardonnay, Semillon, and Verdelho still in prime condition.
As I write this (literally from the vineyard at night as we are harvesting!), we are picking our reds. These too have survived the rainfall much better than expected.
At Briar Ridge vineyard we use both mechanical harvesters as well as a team of hand-pickers. We pick using the mechanical harvesters at night when the fruit is cool so the fruit reaches the winery in the best condition possible.
Not all blocks at Briar Ridge are suitable for machine harvesting and we still hand-pick select blocks to maintain the highest quality of fruit which will produce some excellent wines in 2015 for you to drink and enjoy. Cheers!
The end of the year 2014 sees the start of the 2015 growing season.
Budburst was again back to ‘normal timing’ after an early 2014 season and we had great fl owering and fruit set. As the grapes started to grow we experienced exceptionally dry weather and leading into the Christmas period the dams were running very low.
Late in the year saw the fi rst hail storm come through the valley, and we received a light dusting of hail over the vineyard. The Chardonnay was harvested mid January, the fermentation has now fi nished and the resulting wine is looking very good.The remainder of January and February ripening was hampered by signifi cant rain.
The Semillon was harvested a month later than in 2014 and judicious hand picking has provided outstanding juice quality. These Semillons are still fermenting as I write this, however it looks like it will be a focused, elegant year for Semillon.The beautiful lemongrass and fl oral spice notes are already starting to show in theDairy Hill Semillon. Unfortunately the rain wreaked havoc on our red grape ripening. The constant threat of rain along with the cooler than average temperatures meant a drawn out wait to achieve ripeness. Again though we were able to employ judicious hand picking to ensure the grapes we received into the winery look spectacular and we are happy with how the ferments are tasting.The reds will be on the more elegant end of the spectrum with subtle fl oral notes and primary fruits, however due to the diffi cult conditions there will not be much around - we are about 40% down on yield this year.
2015VINTAGEREPORTBY GWYN OLSENWINEMAKER& GENERAL MANAGER
2015Vineyard UpdateBY BELINDA KELLYVINEYARD MANAGER
Ingredients
1kg red mullet fi llets
(ask your fi sh monger to
scale and fi llet for you)
4 bulbs of baby fennel
4 blood oranges
1 bunch curly parsley
5g sea salt fl akes
25g baby capers
6 turns of the pepper mill
1 bunch watercress
50g toasted almond
80g salted butter
OFF THE PRESS | AUTUMN 2015 | ISSUE 69OFF THE PRESS | AUTUMN 2015 | ISSUE 69FEATURE RECIPEUPCOMING EVENTS
GWYN TALKS...
RowenaHawkins ArtWe are pleased to welcome artwork by local artist Rowena Hawkins to the Briar Ridge walls. As a child Rowena’s favourite past time was to colour in with her 72 Derwents (she still has these, in their original box today). Rowena reconnected with her love of colour and drawing approximately seven years ago, taking up Art Classes under local Artist Stephen James. Rowena says, “My detailed doodlin’ is like a form of therapy, I can lose myself for hours listening to my favourite tunes with pen in hand.” Rowena also runs local business Bespoke Hunter, and specialises in creating unique itineraries and experiences to ensure you make the most of your break away to the Hunter Valley or Newcastle.
On your next visit, make sure you stay a little longer and enjoy Rowena’s artwork. Maybe one of her ‘doodlin’s’ might just end up on your walls!
For more information about the artist visitwww.facebook.com/detaileddrawing
Options• This dish is so versatile, if you can’t fi nd red mullet use your favourite fi sh. I recommend ocean trout, Spanish mackerel, John Dory or whiting
• If you can’t fi nd blood oranges some good ruby navel oranges will be just as good.
• Depending on your guests I also like to sneak a little bit of chopped anchovy into the butter as well.
• This makes for a fantastic lunch or dinner. Serve with a potato salad and bowl of mixed leaves.
with a fennel, blood orangeand caper butterTroy Rhoades-Brown, Muse Restaurant and KitchenServes 4 | Preparation time: 15 minutes | Cooking time: 10 minutes | Skills needed: Beginner
MethodLightly score the skin of the red mullet with a sharp knife taking care not to cut through the fl esh, set aside at room temperature.
Place the fennel bulbs upright on your chopping board and slice fi ne leaving the core intact when possible.
Chop the parsley fi ne then add the zest of two blood oranges. Remove the skin from all the blood oranges and cut into pieces.
Take a large non-stick fry pan and place on a medium-high heat.
Salt and pepper the skin of the red mullet.
Add a small amount of vegetable oil to the pan and place the red mullet skin side down for approximately 4 minutes. Once you have achieved a lovely crispy skin, fl ip the fi sh and cook for a further 1 minute. Remove the fi sh from the pan and rest on some paper towel. Add your sliced fennel to the same hot pan and sauté until it softens slightly. Remove the pan from the heat and add your butter, capers, parsley, zest and blood orange.
Place the fi sh on the plate, spoon over your blood orange and fennel butter. Garnish with toasted almonds and watercress.
Match with The Briar Vineyard Blend
Pan fried red mullet
There’s no place like Briar Ridge...Let us make your next occasion a special one here at Briar Ridge.
Call Stephanie on (02) 4990 3670 or email [email protected] for details.
Photos courtesy of Julia Johnston Photography.
The Briar Ridge Single Vineyard ExperienceTake a journey around Briar Ridges’ Mount View vineyards, straight from the glass, in the Briar Ridge Single Vineyard Tasting. Enjoy our fl agship collection of wines not normally available for tasting, including the famous Dairy Hill and Briar Hill wines, along with two new stars in the Single Vineyard series. Enjoy this unique collection of fi ve Briar Ridge wines along with an antipasto platter, whilst relaxing in the picturesque Briar Ridge surrounds.Normally $15pp, but free for Vintage Club Members, bookings are a must. Call (02) 4990 3670 to book.H
UN
TE
R V
AL
LE
Y F
OO
D &
WIN
E M
ON
TH Dine with
DYNAMIC DUOTHE
In 2014 both the Young Restaurateur of the Year and Young Winemaker of the Year awards were awarded to bright young talent from the Hunter Valley. Chef Troy Rhoades-Brown, owner of Muse Restaurant and Muse Kitchen and Winemaker Gwyn Olsen of Briar Ridge Wines will together tantalise your taste buds over one of the Hunter Valley Food and Wine months most sought after lunches.
An exciting four course menu designed by Troy will be matched with fabulous Briar Ridge wines by Gwyn for an all-inclusive price of $125pp. This event will no doubt sell out fast, so book early.Call Muse on (02) 4998 6777to make your reservation.
Sunday 14 Junefrom 12 noon at Muse Restaurant
UPC
OM
ING
E
ven
tS
For bookings and enquiries for the above event, please contact us on (02) 4990 3670 or by email: [email protected]
Mar March 14th, Members Blending Session & Harvest Lunch
MaY May 1st, Queensland Cricketers Club
May 27th, Port to Port, Day 2 fi nish line at Briar Ridge.
Visit www.porttoportmtb.com for further details.
JUN Hunter Valley Food and Wine Month (see below)
Sunday June 14th, Dine with the Dynamic Duo at Muse
June 20th, Sydney Dinner, Venue TBC
AUG August 1st, The Indulgence Dinner, Briar Ridge
SEP September 19th, Budfest at Briar
OCT October 24th, Newcastle Members Lunch,
Sandbar Newcastle Beach
DEC Purchase your Briar Ridge Wines for Christmas!
Member’s Christmas Celebration, Venue TBC
We have a lot happening in 2015.
Here are a couple of highlights, and dates to lock in and we will be in touch with further details soon.
To Pick or Not To Pick
Gwyn OlsenWinemaker
When the weather throws a curve ball at us during harvest, there are a number of factors to be considered with regards to picking the grapes. When rain comes at the wrong time, often the grape vines soak up the water which affects the grapes in two ways –
1. The berry swells and this can result in the skin splitting
2. It dilutes the fruit fl avour within the berry
If the skin splits this opens up the berry to spoilage such as rot and mould. If the level of rot starts to impact the vineyard, then the decision can be made to hand pick the good clean bunches. However of course there is no point in harvesting the fruit unless the grapes are ripe and have good fl avour – something you cannot add once the grapes arrive into the winery!
Thus the diffi cult decision is to determine if you should leave the block out in the weather to ripen more, (but potentially have the rot increase), or if you should harvest it. There is no point harvesting an unripe block of fruit – as the fl avour will never be in the wine. There is also no point harvesting a block of fruit that has signifi cant rot. Of course handpicking has signifi cant costs attached which in turn increases the cost of winemaking signifi cantly and makes certain wines uneconomical. Decisions, decisions!
2013 LIMITED RELEASE MERLOTOur Merlot comes from the Old Homestead Block on our estate grown Mt View Vineyard. A hillside, eastern facing block allows the Merlot to ripen well and develop the beautiful rich plum notes and intense colour and tannin profi le.
This classic style of Merlot displays intense black plum notes and dark spice. The mid palate is juicy and supple, with cocoa like tannins. The French oak provides structure and length, along with elegant spice notes
Vintage Club Price $22Cellar Door Price $28
2013 LIMITED RELEASE TEMPRANILLOOur small Tempranillo block is planted on the southern facing slope of our Mount View vineyard. It is a young block, and this 2013 wine is only the second crop off these vines.
The wine is made in a medium bodied, easy drinking style. It has the classic Tempranillo savoury fl avours of tomato vine, soy sauce and pepper on the palate with a fi ne, silky tannin line. The mid palate is juicy with a subtle acidity.
Vintage Club Price $22Cellar Door Price $28
2014 single vineyard Briar HILL CHARDONNAYSourced from our Briar Hill block, this Single Vineyard Chardonnay is a serious style packed with intense fruit and winemaking artefact.
White fl owers, nectarine and gun powder notes fi ll the nose. The palate explodes with bright peach notes, wet stone and nutty characters. Crunchy white nectarine like acidity dances across the palate whilst a judicious use of oak provides structure and length.
Vintage Club Price $28Cellar Door Price $35
Ingredients
1kg red mullet fi llets
(ask your fi sh monger to
scale and fi llet for you)
4 bulbs of baby fennel
4 blood oranges
1 bunch curly parsley
5g sea salt fl akes
25g baby capers
6 turns of the pepper mill
1 bunch watercress
50g toasted almond
80g salted butter
OFF THE PRESS | AUTUMN 2015 | ISSUE 69OFF THE PRESS | AUTUMN 2015 | ISSUE 69FEATURE RECIPEUPCOMING EVENTS
GWYN TALKS...
RowenaHawkins ArtWe are pleased to welcome artwork by local artist Rowena Hawkins to the Briar Ridge walls. As a child Rowena’s favourite past time was to colour in with her 72 Derwents (she still has these, in their original box today). Rowena reconnected with her love of colour and drawing approximately seven years ago, taking up Art Classes under local Artist Stephen James. Rowena says, “My detailed doodlin’ is like a form of therapy, I can lose myself for hours listening to my favourite tunes with pen in hand.” Rowena also runs local business Bespoke Hunter, and specialises in creating unique itineraries and experiences to ensure you make the most of your break away to the Hunter Valley or Newcastle.
On your next visit, make sure you stay a little longer and enjoy Rowena’s artwork. Maybe one of her ‘doodlin’s’ might just end up on your walls!
For more information about the artist visitwww.facebook.com/detaileddrawing
Options• This dish is so versatile, if you can’t fi nd red mullet use your favourite fi sh. I recommend ocean trout, Spanish mackerel, John Dory or whiting
• If you can’t fi nd blood oranges some good ruby navel oranges will be just as good.
• Depending on your guests I also like to sneak a little bit of chopped anchovy into the butter as well.
• This makes for a fantastic lunch or dinner. Serve with a potato salad and bowl of mixed leaves.
with a fennel, blood orangeand caper butterTroy Rhoades-Brown, Muse Restaurant and KitchenServes 4 | Preparation time: 15 minutes | Cooking time: 10 minutes | Skills needed: Beginner
MethodLightly score the skin of the red mullet with a sharp knife taking care not to cut through the fl esh, set aside at room temperature.
Place the fennel bulbs upright on your chopping board and slice fi ne leaving the core intact when possible.
Chop the parsley fi ne then add the zest of two blood oranges. Remove the skin from all the blood oranges and cut into pieces.
Take a large non-stick fry pan and place on a medium-high heat.
Salt and pepper the skin of the red mullet.
Add a small amount of vegetable oil to the pan and place the red mullet skin side down for approximately 4 minutes. Once you have achieved a lovely crispy skin, fl ip the fi sh and cook for a further 1 minute. Remove the fi sh from the pan and rest on some paper towel. Add your sliced fennel to the same hot pan and sauté until it softens slightly. Remove the pan from the heat and add your butter, capers, parsley, zest and blood orange.
Place the fi sh on the plate, spoon over your blood orange and fennel butter. Garnish with toasted almonds and watercress.
Match with The Briar Vineyard Blend
Pan fried red mullet
There’s no place like Briar Ridge...Let us make your next occasion a special one here at Briar Ridge.
Call Stephanie on (02) 4990 3670 or email [email protected] for details.
Photos courtesy of Julia Johnston Photography.
The Briar Ridge Single Vineyard ExperienceTake a journey around Briar Ridges’ Mount View vineyards, straight from the glass, in the Briar Ridge Single Vineyard Tasting. Enjoy our fl agship collection of wines not normally available for tasting, including the famous Dairy Hill and Briar Hill wines, along with two new stars in the Single Vineyard series. Enjoy this unique collection of fi ve Briar Ridge wines along with an antipasto platter, whilst relaxing in the picturesque Briar Ridge surrounds.Normally $15pp, but free for Vintage Club Members, bookings are a must. Call (02) 4990 3670 to book.H
UN
TE
R V
AL
LE
Y F
OO
D &
WIN
E M
ON
TH Dine with
DYNAMIC DUOTHE
In 2014 both the Young Restaurateur of the Year and Young Winemaker of the Year awards were awarded to bright young talent from the Hunter Valley. Chef Troy Rhoades-Brown, owner of Muse Restaurant and Muse Kitchen and Winemaker Gwyn Olsen of Briar Ridge Wines will together tantalise your taste buds over one of the Hunter Valley Food and Wine months most sought after lunches.
An exciting four course menu designed by Troy will be matched with fabulous Briar Ridge wines by Gwyn for an all-inclusive price of $125pp. This event will no doubt sell out fast, so book early.Call Muse on (02) 4998 6777to make your reservation.
Sunday 14 Junefrom 12 noon at Muse Restaurant
UPC
OM
ING
E
ven
tS
For bookings and enquiries for the above event, please contact us on (02) 4990 3670 or by email: [email protected]
Mar March 14th, Members Blending Session & Harvest Lunch
MaY May 1st, Queensland Cricketers Club
May 27th, Port to Port, Day 2 fi nish line at Briar Ridge.
Visit www.porttoportmtb.com for further details.
JUN Hunter Valley Food and Wine Month (see below)
Sunday June 14th, Dine with the Dynamic Duo at Muse
June 20th, Sydney Dinner, Venue TBC
AUG August 1st, The Indulgence Dinner, Briar Ridge
SEP September 19th, Budfest at Briar
OCT October 24th, Newcastle Members Lunch,
Sandbar Newcastle Beach
DEC Purchase your Briar Ridge Wines for Christmas!
Member’s Christmas Celebration, Venue TBC
We have a lot happening in 2015.
Here are a couple of highlights, and dates to lock in and we will be in touch with further details soon.
To Pick or Not To Pick
Gwyn OlsenWinemaker
When the weather throws a curve ball at us during harvest, there are a number of factors to be considered with regards to picking the grapes. When rain comes at the wrong time, often the grape vines soak up the water which affects the grapes in two ways –
1. The berry swells and this can result in the skin splitting
2. It dilutes the fruit fl avour within the berry
If the skin splits this opens up the berry to spoilage such as rot and mould. If the level of rot starts to impact the vineyard, then the decision can be made to hand pick the good clean bunches. However of course there is no point in harvesting the fruit unless the grapes are ripe and have good fl avour – something you cannot add once the grapes arrive into the winery!
Thus the diffi cult decision is to determine if you should leave the block out in the weather to ripen more, (but potentially have the rot increase), or if you should harvest it. There is no point harvesting an unripe block of fruit – as the fl avour will never be in the wine. There is also no point harvesting a block of fruit that has signifi cant rot. Of course handpicking has signifi cant costs attached which in turn increases the cost of winemaking signifi cantly and makes certain wines uneconomical. Decisions, decisions!
2013 LIMITED RELEASE MERLOTOur Merlot comes from the Old Homestead Block on our estate grown Mt View Vineyard. A hillside, eastern facing block allows the Merlot to ripen well and develop the beautiful rich plum notes and intense colour and tannin profi le.
This classic style of Merlot displays intense black plum notes and dark spice. The mid palate is juicy and supple, with cocoa like tannins. The French oak provides structure and length, along with elegant spice notes
Vintage Club Price $22Cellar Door Price $28
2013 LIMITED RELEASE TEMPRANILLOOur small Tempranillo block is planted on the southern facing slope of our Mount View vineyard. It is a young block, and this 2013 wine is only the second crop off these vines.
The wine is made in a medium bodied, easy drinking style. It has the classic Tempranillo savoury fl avours of tomato vine, soy sauce and pepper on the palate with a fi ne, silky tannin line. The mid palate is juicy with a subtle acidity.
Vintage Club Price $22Cellar Door Price $28
2014 single vineyard Briar HILL CHARDONNAYSourced from our Briar Hill block, this Single Vineyard Chardonnay is a serious style packed with intense fruit and winemaking artefact.
White fl owers, nectarine and gun powder notes fi ll the nose. The palate explodes with bright peach notes, wet stone and nutty characters. Crunchy white nectarine like acidity dances across the palate whilst a judicious use of oak provides structure and length.
Vintage Club Price $28Cellar Door Price $35
Ingredients
1kg red mullet fi llets
(ask your fi sh monger to
scale and fi llet for you)
4 bulbs of baby fennel
4 blood oranges
1 bunch curly parsley
5g sea salt fl akes
25g baby capers
6 turns of the pepper mill
1 bunch watercress
50g toasted almond
80g salted butter
OFF THE PRESS | AUTUMN 2015 | ISSUE 69OFF THE PRESS | AUTUMN 2015 | ISSUE 69FEATURE RECIPEUPCOMING EVENTS
GWYN TALKS...
RowenaHawkins ArtWe are pleased to welcome artwork by local artist Rowena Hawkins to the Briar Ridge walls. As a child Rowena’s favourite past time was to colour in with her 72 Derwents (she still has these, in their original box today). Rowena reconnected with her love of colour and drawing approximately seven years ago, taking up Art Classes under local Artist Stephen James. Rowena says, “My detailed doodlin’ is like a form of therapy, I can lose myself for hours listening to my favourite tunes with pen in hand.” Rowena also runs local business Bespoke Hunter, and specialises in creating unique itineraries and experiences to ensure you make the most of your break away to the Hunter Valley or Newcastle.
On your next visit, make sure you stay a little longer and enjoy Rowena’s artwork. Maybe one of her ‘doodlin’s’ might just end up on your walls!
For more information about the artist visitwww.facebook.com/detaileddrawing
Options• This dish is so versatile, if you can’t fi nd red mullet use your favourite fi sh. I recommend ocean trout, Spanish mackerel, John Dory or whiting
• If you can’t fi nd blood oranges some good ruby navel oranges will be just as good.
• Depending on your guests I also like to sneak a little bit of chopped anchovy into the butter as well.
• This makes for a fantastic lunch or dinner. Serve with a potato salad and bowl of mixed leaves.
with a fennel, blood orangeand caper butterTroy Rhoades-Brown, Muse Restaurant and KitchenServes 4 | Preparation time: 15 minutes | Cooking time: 10 minutes | Skills needed: Beginner
MethodLightly score the skin of the red mullet with a sharp knife taking care not to cut through the fl esh, set aside at room temperature.
Place the fennel bulbs upright on your chopping board and slice fi ne leaving the core intact when possible.
Chop the parsley fi ne then add the zest of two blood oranges. Remove the skin from all the blood oranges and cut into pieces.
Take a large non-stick fry pan and place on a medium-high heat.
Salt and pepper the skin of the red mullet.
Add a small amount of vegetable oil to the pan and place the red mullet skin side down for approximately 4 minutes. Once you have achieved a lovely crispy skin, fl ip the fi sh and cook for a further 1 minute. Remove the fi sh from the pan and rest on some paper towel. Add your sliced fennel to the same hot pan and sauté until it softens slightly. Remove the pan from the heat and add your butter, capers, parsley, zest and blood orange.
Place the fi sh on the plate, spoon over your blood orange and fennel butter. Garnish with toasted almonds and watercress.
Match with The Briar Vineyard Blend
Pan fried red mullet
There’s no place like Briar Ridge...Let us make your next occasion a special one here at Briar Ridge.
Call Stephanie on (02) 4990 3670 or email [email protected] for details.
Photos courtesy of Julia Johnston Photography.
The Briar Ridge Single Vineyard ExperienceTake a journey around Briar Ridges’ Mount View vineyards, straight from the glass, in the Briar Ridge Single Vineyard Tasting. Enjoy our fl agship collection of wines not normally available for tasting, including the famous Dairy Hill and Briar Hill wines, along with two new stars in the Single Vineyard series. Enjoy this unique collection of fi ve Briar Ridge wines along with an antipasto platter, whilst relaxing in the picturesque Briar Ridge surrounds.Normally $15pp, but free for Vintage Club Members, bookings are a must. Call (02) 4990 3670 to book.H
UN
TE
R V
AL
LE
Y F
OO
D &
WIN
E M
ON
TH Dine with
DYNAMIC DUOTHE
In 2014 both the Young Restaurateur of the Year and Young Winemaker of the Year awards were awarded to bright young talent from the Hunter Valley. Chef Troy Rhoades-Brown, owner of Muse Restaurant and Muse Kitchen and Winemaker Gwyn Olsen of Briar Ridge Wines will together tantalise your taste buds over one of the Hunter Valley Food and Wine months most sought after lunches.
An exciting four course menu designed by Troy will be matched with fabulous Briar Ridge wines by Gwyn for an all-inclusive price of $125pp. This event will no doubt sell out fast, so book early.Call Muse on (02) 4998 6777to make your reservation.
Sunday 14 Junefrom 12 noon at Muse Restaurant
UPC
OM
ING
E
ven
tS
For bookings and enquiries for the above event, please contact us on (02) 4990 3670 or by email: [email protected]
Mar March 14th, Members Blending Session & Harvest Lunch
MaY May 1st, Queensland Cricketers Club
May 27th, Port to Port, Day 2 fi nish line at Briar Ridge.
Visit www.porttoportmtb.com for further details.
JUN Hunter Valley Food and Wine Month (see below)
Sunday June 14th, Dine with the Dynamic Duo at Muse
June 20th, Sydney Dinner, Venue TBC
AUG August 1st, The Indulgence Dinner, Briar Ridge
SEP September 19th, Budfest at Briar
OCT October 24th, Newcastle Members Lunch,
Sandbar Newcastle Beach
DEC Purchase your Briar Ridge Wines for Christmas!
Member’s Christmas Celebration, Venue TBC
We have a lot happening in 2015.
Here are a couple of highlights, and dates to lock in and we will be in touch with further details soon.
To Pick or Not To Pick
Gwyn OlsenWinemaker
When the weather throws a curve ball at us during harvest, there are a number of factors to be considered with regards to picking the grapes. When rain comes at the wrong time, often the grape vines soak up the water which affects the grapes in two ways –
1. The berry swells and this can result in the skin splitting
2. It dilutes the fruit fl avour within the berry
If the skin splits this opens up the berry to spoilage such as rot and mould. If the level of rot starts to impact the vineyard, then the decision can be made to hand pick the good clean bunches. However of course there is no point in harvesting the fruit unless the grapes are ripe and have good fl avour – something you cannot add once the grapes arrive into the winery!
Thus the diffi cult decision is to determine if you should leave the block out in the weather to ripen more, (but potentially have the rot increase), or if you should harvest it. There is no point harvesting an unripe block of fruit – as the fl avour will never be in the wine. There is also no point harvesting a block of fruit that has signifi cant rot. Of course handpicking has signifi cant costs attached which in turn increases the cost of winemaking signifi cantly and makes certain wines uneconomical. Decisions, decisions!
2013 LIMITED RELEASE MERLOTOur Merlot comes from the Old Homestead Block on our estate grown Mt View Vineyard. A hillside, eastern facing block allows the Merlot to ripen well and develop the beautiful rich plum notes and intense colour and tannin profi le.
This classic style of Merlot displays intense black plum notes and dark spice. The mid palate is juicy and supple, with cocoa like tannins. The French oak provides structure and length, along with elegant spice notes
Vintage Club Price $22Cellar Door Price $28
2013 LIMITED RELEASE TEMPRANILLOOur small Tempranillo block is planted on the southern facing slope of our Mount View vineyard. It is a young block, and this 2013 wine is only the second crop off these vines.
The wine is made in a medium bodied, easy drinking style. It has the classic Tempranillo savoury fl avours of tomato vine, soy sauce and pepper on the palate with a fi ne, silky tannin line. The mid palate is juicy with a subtle acidity.
Vintage Club Price $22Cellar Door Price $28
2014 single vineyard Briar HILL CHARDONNAYSourced from our Briar Hill block, this Single Vineyard Chardonnay is a serious style packed with intense fruit and winemaking artefact.
White fl owers, nectarine and gun powder notes fi ll the nose. The palate explodes with bright peach notes, wet stone and nutty characters. Crunchy white nectarine like acidity dances across the palate whilst a judicious use of oak provides structure and length.
Vintage Club Price $28Cellar Door Price $35
Ingredients
1kg red mullet fi llets
(ask your fi sh monger to
scale and fi llet for you)
4 bulbs of baby fennel
4 blood oranges
1 bunch curly parsley
5g sea salt fl akes
25g baby capers
6 turns of the pepper mill
1 bunch watercress
50g toasted almond
80g salted butter
OFF THE PRESS | AUTUMN 2015 | ISSUE 69OFF THE PRESS | AUTUMN 2015 | ISSUE 69FEATURE RECIPEUPCOMING EVENTS
GWYN TALKS...
RowenaHawkins ArtWe are pleased to welcome artwork by local artist Rowena Hawkins to the Briar Ridge walls. As a child Rowena’s favourite past time was to colour in with her 72 Derwents (she still has these, in their original box today). Rowena reconnected with her love of colour and drawing approximately seven years ago, taking up Art Classes under local Artist Stephen James. Rowena says, “My detailed doodlin’ is like a form of therapy, I can lose myself for hours listening to my favourite tunes with pen in hand.” Rowena also runs local business Bespoke Hunter, and specialises in creating unique itineraries and experiences to ensure you make the most of your break away to the Hunter Valley or Newcastle.
On your next visit, make sure you stay a little longer and enjoy Rowena’s artwork. Maybe one of her ‘doodlin’s’ might just end up on your walls!
For more information about the artist visitwww.facebook.com/detaileddrawing
Options• This dish is so versatile, if you can’t fi nd red mullet use your favourite fi sh. I recommend ocean trout, Spanish mackerel, John Dory or whiting
• If you can’t fi nd blood oranges some good ruby navel oranges will be just as good.
• Depending on your guests I also like to sneak a little bit of chopped anchovy into the butter as well.
• This makes for a fantastic lunch or dinner. Serve with a potato salad and bowl of mixed leaves.
with a fennel, blood orangeand caper butterTroy Rhoades-Brown, Muse Restaurant and KitchenServes 4 | Preparation time: 15 minutes | Cooking time: 10 minutes | Skills needed: Beginner
MethodLightly score the skin of the red mullet with a sharp knife taking care not to cut through the fl esh, set aside at room temperature.
Place the fennel bulbs upright on your chopping board and slice fi ne leaving the core intact when possible.
Chop the parsley fi ne then add the zest of two blood oranges. Remove the skin from all the blood oranges and cut into pieces.
Take a large non-stick fry pan and place on a medium-high heat.
Salt and pepper the skin of the red mullet.
Add a small amount of vegetable oil to the pan and place the red mullet skin side down for approximately 4 minutes. Once you have achieved a lovely crispy skin, fl ip the fi sh and cook for a further 1 minute. Remove the fi sh from the pan and rest on some paper towel. Add your sliced fennel to the same hot pan and sauté until it softens slightly. Remove the pan from the heat and add your butter, capers, parsley, zest and blood orange.
Place the fi sh on the plate, spoon over your blood orange and fennel butter. Garnish with toasted almonds and watercress.
Match with The Briar Vineyard Blend
Pan fried red mullet
There’s no place like Briar Ridge...Let us make your next occasion a special one here at Briar Ridge.
Call Stephanie on (02) 4990 3670 or email [email protected] for details.
Photos courtesy of Julia Johnston Photography.
The Briar Ridge Single Vineyard ExperienceTake a journey around Briar Ridges’ Mount View vineyards, straight from the glass, in the Briar Ridge Single Vineyard Tasting. Enjoy our fl agship collection of wines not normally available for tasting, including the famous Dairy Hill and Briar Hill wines, along with two new stars in the Single Vineyard series. Enjoy this unique collection of fi ve Briar Ridge wines along with an antipasto platter, whilst relaxing in the picturesque Briar Ridge surrounds.Normally $15pp, but free for Vintage Club Members, bookings are a must. Call (02) 4990 3670 to book.H
UN
TE
R V
AL
LE
Y F
OO
D &
WIN
E M
ON
TH Dine with
DYNAMIC DUOTHE
In 2014 both the Young Restaurateur of the Year and Young Winemaker of the Year awards were awarded to bright young talent from the Hunter Valley. Chef Troy Rhoades-Brown, owner of Muse Restaurant and Muse Kitchen and Winemaker Gwyn Olsen of Briar Ridge Wines will together tantalise your taste buds over one of the Hunter Valley Food and Wine months most sought after lunches.
An exciting four course menu designed by Troy will be matched with fabulous Briar Ridge wines by Gwyn for an all-inclusive price of $125pp. This event will no doubt sell out fast, so book early.Call Muse on (02) 4998 6777to make your reservation.
Sunday 14 Junefrom 12 noon at Muse Restaurant
UPC
OM
ING
E
ven
tS
For bookings and enquiries for the above event, please contact us on (02) 4990 3670 or by email: [email protected]
Mar March 14th, Members Blending Session & Harvest Lunch
MaY May 1st, Queensland Cricketers Club
May 27th, Port to Port, Day 2 fi nish line at Briar Ridge.
Visit www.porttoportmtb.com for further details.
JUN Hunter Valley Food and Wine Month (see below)
Sunday June 14th, Dine with the Dynamic Duo at Muse
June 20th, Sydney Dinner, Venue TBC
AUG August 1st, The Indulgence Dinner, Briar Ridge
SEP September 19th, Budfest at Briar
OCT October 24th, Newcastle Members Lunch,
Sandbar Newcastle Beach
DEC Purchase your Briar Ridge Wines for Christmas!
Member’s Christmas Celebration, Venue TBC
We have a lot happening in 2015.
Here are a couple of highlights, and dates to lock in and we will be in touch with further details soon.
To Pick or Not To Pick
Gwyn OlsenWinemaker
When the weather throws a curve ball at us during harvest, there are a number of factors to be considered with regards to picking the grapes. When rain comes at the wrong time, often the grape vines soak up the water which affects the grapes in two ways –
1. The berry swells and this can result in the skin splitting
2. It dilutes the fruit fl avour within the berry
If the skin splits this opens up the berry to spoilage such as rot and mould. If the level of rot starts to impact the vineyard, then the decision can be made to hand pick the good clean bunches. However of course there is no point in harvesting the fruit unless the grapes are ripe and have good fl avour – something you cannot add once the grapes arrive into the winery!
Thus the diffi cult decision is to determine if you should leave the block out in the weather to ripen more, (but potentially have the rot increase), or if you should harvest it. There is no point harvesting an unripe block of fruit – as the fl avour will never be in the wine. There is also no point harvesting a block of fruit that has signifi cant rot. Of course handpicking has signifi cant costs attached which in turn increases the cost of winemaking signifi cantly and makes certain wines uneconomical. Decisions, decisions!
2013 LIMITED RELEASE MERLOTOur Merlot comes from the Old Homestead Block on our estate grown Mt View Vineyard. A hillside, eastern facing block allows the Merlot to ripen well and develop the beautiful rich plum notes and intense colour and tannin profi le.
This classic style of Merlot displays intense black plum notes and dark spice. The mid palate is juicy and supple, with cocoa like tannins. The French oak provides structure and length, along with elegant spice notes
Vintage Club Price $22Cellar Door Price $28
2013 LIMITED RELEASE TEMPRANILLOOur small Tempranillo block is planted on the southern facing slope of our Mount View vineyard. It is a young block, and this 2013 wine is only the second crop off these vines.
The wine is made in a medium bodied, easy drinking style. It has the classic Tempranillo savoury fl avours of tomato vine, soy sauce and pepper on the palate with a fi ne, silky tannin line. The mid palate is juicy with a subtle acidity.
Vintage Club Price $22Cellar Door Price $28
2014 single vineyard Briar HILL CHARDONNAYSourced from our Briar Hill block, this Single Vineyard Chardonnay is a serious style packed with intense fruit and winemaking artefact.
White fl owers, nectarine and gun powder notes fi ll the nose. The palate explodes with bright peach notes, wet stone and nutty characters. Crunchy white nectarine like acidity dances across the palate whilst a judicious use of oak provides structure and length.
Vintage Club Price $28Cellar Door Price $35
www.briarridge.com.auwww.briarridge.com.au
HUNTER VALLEY FOOD & WINE MONTH AND MORE...
2015 VINTAGEREPORT
Contact UsSTEPHANIE PARKER Vintage Club Manager
Briar Ridge Vineyard593 Mount View Road, Mount View NSW 2325PO Box 148 Cessnock NSW 2325
Email [email protected]
Phone 02 4990 3670 | Fax 02 4990 7802
Open 7 days a week for tasting and sales, 10 - 5pm
PRESSDYNAMIC DUOTH
E
PRESSOFF THE
AUTUMN 2015 ISSUE 69
AUTUMN 2015 ISSUE 69
We look forward to seeing you here soon!
Vintage Club Members,
Wow! What a year 2014 was for us here at Briar Ridge Vineyard.
Two campaigns, three Vintage Club pack runs, fi ve members events, fi ve winery events and fi ve weddings.
This year is shaping up to be just as action packed too. We have the pleasure of being the fi nish line this year for the Port to Port four day mountain bike event in May, and after the success of Budfest in 2014 we have locked in Saturday 19th September for the next one. Check out our “Upcoming Events” section for all our offsite members events. We are also honoured to be partnering with Troy Rhoades-Brown for an event as part of Hunter Valley Food and Wine Month in June. Hence, our cover shot...
The Function Centre is booking fast for weddings this year already. Make sure to contact us if you are after that special space for a birthday party or special celebrations. We would love to look after you!
Our antipasto platters have been a huge hit over Summer in the Cellar Door! Guests love having a glass of wine to accompany their platter whilst sitting on our deck, enjoying the tranquil Briar Ridge setting.
Vintage Club ManagerStephanie Parker
Cellar Door ManagerSteve Pike
OFF THE PRESS | AUTUMN 2015 | ISSUE 69OFF THE PRESS | AUTUMN 2015 | ISSUE 69WELCOMEVINTAGE REPORT & VINEYARD UPDATE
Hello
Don’t forget to let us know if you are heading our way so we can have one prepared for you.
Briar Ridge’s food merchandise range has increased with a delicious range of sauces, jams, chutneys, pickles and mayonnaise from local producers Tar10 and Spotty Dog. Some of these products are served with our platters so you can taste before you buy. We also have on display for sale in our cellar door some fantastic artwork by local artist Rowena Hawkins. Pop in and have a look... we think you will probably leave with one or two!
And of course there’s the wine... the entire range is looking so great right now, and the positive feedback we are receiving from members and visitors to the Cellar Door is very gratifying. We are very lucky to have Gwyn Olsen working her magic in the winery, creating both classic Hunter styles, and a few new and interesting wines too. Gwyn, and Briar Ridge, had such a huge 2014, here’s to an even bigger 2015!
Cheers,
The Hunter Valley 2015 vintage started in late January, around two weeks later than in 2014.
We experienced very dry conditions during the growing season resulting in smaller berry sizes than normal and we were all hopeful for another relatively easy vintage. Of course, Mother Nature had other ideas and a few days into picking the white grapes we had 100mm of rain!
The vines enjoyed a good drink but unfortunately the excess water causes the berries to swell and split. Once the berries split it becomes quite challengingand our winemaking team had to make decisions to pick sooner than ideal or risk losing the crop. Fortunately with some good timing decisions from Gwyn we were able to pick most of our Chardonnay, Semillon, and Verdelho still in prime condition.
As I write this (literally from the vineyard at night as we are harvesting!), we are picking our reds. These too have survived the rainfall much better than expected.
At Briar Ridge vineyard we use both mechanical harvesters as well as a team of hand-pickers. We pick using the mechanical harvesters at night when the fruit is cool so the fruit reaches the winery in the best condition possible.
Not all blocks at Briar Ridge are suitable for machine harvesting and we still hand-pick select blocks to maintain the highest quality of fruit which will produce some excellent wines in 2015 for you to drink and enjoy. Cheers!
The end of the year 2014 sees the start of the 2015 growing season.
Budburst was again back to ‘normal timing’ after an early 2014 season and we had great fl owering and fruit set. As the grapes started to grow we experienced exceptionally dry weather and leading into the Christmas period the dams were running very low.
Late in the year saw the fi rst hail storm come through the valley, and we received a light dusting of hail over the vineyard. The Chardonnay was harvested mid January, the fermentation has now fi nished and the resulting wine is looking very good.The remainder of January and February ripening was hampered by signifi cant rain.
The Semillon was harvested a month later than in 2014 and judicious hand picking has provided outstanding juice quality. These Semillons are still fermenting as I write this, however it looks like it will be a focused, elegant year for Semillon.The beautiful lemongrass and fl oral spice notes are already starting to show in theDairy Hill Semillon. Unfortunately the rain wreaked havoc on our red grape ripening. The constant threat of rain along with the cooler than average temperatures meant a drawn out wait to achieve ripeness. Again though we were able to employ judicious hand picking to ensure the grapes we received into the winery look spectacular and we are happy with how the ferments are tasting.The reds will be on the more elegant end of the spectrum with subtle fl oral notes and primary fruits, however due to the diffi cult conditions there will not be much around - we are about 40% down on yield this year.
2015 VINTAGEREPORTBY GWYN OLSENWINEMAKER& GENERAL MANAGER
2015 Vineyard UpdateBY BELINDA KELLYVINEYARD MANAGER