Australia - Tasting Outside the Square

     Thursday May 18, 2017

Reservations Closed
Course Pairing / Description Wine
Hors D' Oeuvres Seared Sesame Crusted Sea Scallop Spoon (Citrus-Raspberry Gastrique, Micro Basil) Oven Dried Tomato & Spinach Fritata Sliders (Crusty Telera Bun, White Cheddar and Roasted Pepper Aioli)
In 1986, esteemed Champagne house, Louis Roederer, partnered with the owners of Heemskerk Wines to produce Tasmania’s first premium vintage sparkling wine. They saw similarities here and the famous wine region of their homeland. Every block from the Jansz Tasmania vineyard was hand-harvested, produced separately and kept this way until blending late in the year. The gentle handling, partial barrel fermentation and intricate blending have resulted in this classic Jansz Tasmania Vintage Cuvée. Almost five years of aging on yeast lees after the secondary fermentation gives wonderful complexity to the final wine. This wine is very pale gold with a delicate bead and persistent mousse. It has aromas of fresh toast, lemon curd and nougat with underlying hints of white flowers and fresh baked brioche. It is elegant, layered and powerful with creme brûlée notes, preserved lemon, rose water and wild strawberries.
Jansz Premium Cuvee (NV)
Hors D' Oeuvres Seared Sesame Crusted Sea Scallop Spoon (Citrus-Raspberry Gastrique, Micro Basil) Oven Dried Tomato & Spinach Fritata Sliders (Crusty Telera Bun, White Cheddar and Roasted Pepper Aioli)
At Yalumba, they believe that one good wine leads to another and their Y Series was created with that belief in mind. The Y Series represents a collection of iconic classics and exciting new varietals. Each was authentically crafted with fruit from South Australia’s most celebrated wine regions. A good growing season and warm weather in February assisted the Viognier grapes to ripen evenly with the typical flavors associated with the variety. Once the grapes were harvested, they were gently pressed and fermentation was initiated and completed by the indigenous yeasts that occur naturally in the vineyard and are brought into the winery on the grapes. These indigenous yeasts create layers of flavor, complexity and richness. After fermentation, the wine is left on lees for three months to further enhance the complexity and creaminess of the wine, increasing the richness of the palate. This wine is corn silk in color with green hues. It expresses aromas of honeysuckle and jasmine, with poached quinces and apricot. The palate includes grapefruit, lemongrass and stone fruit, and the texture adds layers of fruit persistence. The added aging on lees and wild fermentation deliver a rich and silky mid-palate, whilst maintaining its freshness, making it a pleasure to drink.
Yalumba Viognier Y Series (2016)
Soup Course Pinot Braised Wild Mushroom & Barley (Charred Tomato, Fresh Basil, and Sesame-Garlic Lavosh)
A late wet winter was followed by cool conditions until December. This resulted in flowering conditions for the East Coast, Coal Valley and Tamar Valley being cooler than average. The season then changed back to mild, warm and dry conditions, giving the regions good flowering conditions and above average yields. Summer and autumn were warm and very dry, which produced excellent ripening conditions. This wine is a blend of Pinot Noir parcels from Dalrymple vineyards at Pipers River, Coal River Valley, and their growers at Swansea and Upper Derwent Valley. Each of these sites are unique, with distinctive individual terroirs which add complexity to the final wine blend. Fermentation started after 2-3 days in their selection of small open top fermenters, enabling parcels of fruit to be kept separate and express their vineyard origins. At completion, the wine was pressed and settled before going to mainly older French oak barriques. Malolactic fermentation took place during the barrel maturation of 8 months, before final blending and bottling. Evidence of a warmer vintage is immediately on display, with rich plum skins, spicy fruitcake and herbaceous savory notes. The palate has immediate appeal of sweet red fruits, balanced with a tight tannin structure and a long savory finish. The presence of dried Italian herbs and floral rose notes on the nose, lift and add to the complexity.
Dalrymple Pinot Noir Tasmania (2014)
Beef Course Fennel & Black Pepper Crusted Roasted Sirloin (Potato-Bacon Hash, Sautéed Asparagus and Blue Cheese-Shiraz Emulsion)
This Shiraz honors the vision of pioneer Clare Valley winemaker Jim Barry. In 1964, Jim purchased 70 acres of prime land from Duncan McRae Wood and planted his first vineyard with Shiraz. It was an inspired choice of both grape variety and location. Wine has been flowing in the Clare Valley since 1851 and is an integral part of the culture. It is one of Australia’s most prestigious premium wine regions, most famous for its Riesling and Shiraz. It is a small area, accounting for less than 1.5% of Australia’s total wine production. With its beautiful, rolling hills, ideal winter rainfall and Mediterranean climate, the Clare Valley carries a unique history and winemaking heritage. This wine has a dark, inky red hue. It shows lifted notes of black berry and blueberry briary fruits, liquorice, perfumed- violets, and a lick of toasty vanillin oak. The palate is restrained in its youth, while having the concentration and depth the McRae Wood is famous for. Vibrant dark forest fruits of blackberry and plum are complemented by a rich streak of earthy goodness. This wine shows a generous girth with rich fruit cake fruits, cherry and blackberry supported with balanced acidity and complex, delicate grained tannins. It was made using the “Jim Barry” method and as such can be enjoyed upon release, but would equally benefit from cellaring to allow the wine to show some mature characteristics that come with age.
Jim Berry The McRae Wood Clare Valley Shiraz (2013)
Game Course Butter & Rosemary Roasted Australian Lamb Rack (Broccoli Wedge, Provencal Tomato and Cabernet Lamb Jus)
On the southern boundary of Coonawarra is the old Penola cricket ground, which first saw a ball bowled in anger and the flashing cover drives of the local champions in 1950. Sadly, the ground closed in 1996. Soon after, Jim Barry purchased the 30 acre property and planted a Cabernet Sauvignon vineyard. The hidden geological treasure of porous limestone, under the rich terra rossa soil, creates the ideal cellar by storing water for later use. From these gifts of the earth, the winemaker creates their distinctive signatures in wine. The combined efforts of many outstanding grape growers and talented winemakers have ensured that Coonawarra has produced wines of a truly unique style and quality. Accounting for less than 1.5% of Australia’s total wine production, these wines are now generally recognized as being amongst the greatest in the world. In the glass, this wine shows a bright garnet red with a violet hue. The nose opens with juicy blackcurrant aromatics balanced with subtle notes of black olive, cigar box and turned earth. The palate displays generous flavors of redcurrants, mulberry and Damson plum with streaks of liquorice. Soft, silky tannins round out a harmonious and moreish wine which can be enjoyed now or will reward cellaring for 5 years.
Jim Berry The Cover Drive Coonawarra Cabernet Sauvignon (2014)
Dessert Course Salted Port Wine Caramel Pots Du Crème Brulle Banana (with Espresso Scented Sweetened Whipped Cream and Salt Toasted Almonds)
The original Tawny Ports made over five decades ago were blended from old-vine varieties such as Shiraz, Grenache, Mourvedre and Muscadelle. Since 1985, the use of Portuguese fortified varieties Touriga, Tinta Cao and Tinta Molle have contributed added complexity to the blend, bringing finesse and elegance to this wine. The grapes are crushed and fermented on skins for several days to extract the fruit flavors and to build palate texture. After draining and pressing of skins, the fermentation is arrested by fortification with brandy spirit, which also adds complexity and enhances the depth of flavor. The vintage wines are then put aside into small oak barrels to mature, over time developing the classic tawny characters of chocolate, caramel and wood aged nuttiness. After many years of maturation, a selection of older and younger wines are judiciously blended to produce wines of complexity, yet with the balance of fruit and aged characters. Each year, the Antique Tawny base blend is re-blended and freshened to perpetuate the consistency and complexity of this classic tawny style. This outstanding old dessert wine is deep tawny in color, with an aroma featuring dried fruits, caramel and spices with elegant brandy spirit and hints of wood aged rancio. The palate is richly flavored featuring chocolate and caramel with fine spirit characters and persistent aftertaste of dried fruits and nutty nuances. The texture is sweet and smooth with roundness from the wood maturation and brandy spirit filling out the middle palate and providing the firm, drying finish.
Yalumba Antique Tawny Port (NV)