Year-end Dinner featuring Bartholomew Broadbent Wines

     Thursday November 16, 2017

Reservations Closed
Course Pairing / Description Wine
Hors D' Oeuvres Sweet Heat Candied Thick-Cut Bacon (Charred Citrus and Mustard Sauce) Crispy Breaded Panko Shrimp (Tangy Smoked Paprika Aioli and Chopped Parsley)
The Hunter Valley is one of Australia's premier wine growing regions and takes in an area of approximately 12,000 square kilometers. It is bordered by mountain ranges, all of which are part of the Hunter River system catchment. The upper Hunter (around Scone, Murrurundi and Merriwa) is undulating country while the lower Hunter (Maitland, Cessnock) is reasonably flat country, some of which lies in the flood plains of the Hunter, Paterson and Williams Rivers. Much of the economy in the Hunter region is based upon mining, light industry, steel production and agriculture. Only a two hour drive north of Sydney, a car is recommended if you plan on exploring the Hunter Valley during your stay. Cessnock is the southern gateway to the Hunter Valley wine region. Pokolbin is located about six kilometers west of Cessnock and is the major center in the region. With plenty of beautiful accommodation, restaurants and live entertainment, it is the perfect location for a weekend getaway. Tyrrell’s Wines manage a large number of vineyards throughout the Hunter Valley, totaling just over 500 acres. The majority of the plantings are Sémillon and Shiraz, for which the region is renowned. The winery is based in Pokolbin and is the home of Tyrrell’s Wines, with the original slab hut built in 1858 still standing. The Sémillon grape is native to the Bordeaux region. Sémillon is rather heavy, with low acidity and an almost oily texture. It has a high yield and wines based on it can age a long time. Along with Sauvignon Blanc and Muscadelle, Sémillon is one of only three approved white wine varieties in the Bordeaux region. It is also the dominant varietal in the production of Sauterne and other sweet white wines. Semillon is also gown extensively in Australia, where it was once mistaken for Reisling. The “baby brother” to their famous Vat 1 Sémillon, the Hunter Valley Sémillon is made to the same high standards that the flagship Sémillon receives. The 2015 vintage was one that will be remembered for its challenging conditions. In November and December they were dodging hail storms and heavy rain. As always, the best vineyards (along with some luck) rose up above the others to produce wines of great character. This wine was sourced from a small selection of their favorite Sémillon blocks. The grapes were both hand and machine picked before gentle pressing and fermentation in stainless steel tanks. The wine then spent a few months on yeast lees to gain extra complexity and mouth feel. The nose is clean with a hint of lemon richness and the palate continues with fresh citrus and concentrated grapefruit flavors. Its finish is pleasing with a balance of fruit and soft acid. This wine drinks well upon release and will develop in complexity with short term bottle age.
Tyrells Hunter Valley Semillion 2015
Salad Course New Age Green Apple Waldorf Salad (Sliced Grapes, Blue Cheese Crumbles, Spiced Pecans, and Celery Leaves with Vanilla-Sherry Vinaigrette and Iceberg Lettuce)
The name De Wetshof has been synonymous with the production of fine wines in South Africa since the 1970’s. As the first registered wine estate in the Robertson Wine Valley, De Wetshof has become known internationally as South Africa’s eminent Chardonnay House due to the pioneering role it played in introducing this noble Burgundian grape to the country. The De Wet family’s winemaking heritage can be traced back to 1694 when the first De Wets arrived at the Cape and immediately made a mark on the South African wine industry. Today, De Wetshof is one of the few third generation wine estates in South Africa. Danie de Wet, proprietor and cellarmaster, is assisted by sons Johann (viticulture and marketing) and Peter (winemaker). Danie is a pioneer of noble white wines in South Africa and has also introduced superior red cultivars to the Robertson Wine Valley. A graduate of the Geisenheim Institute in Germany, one of the world’s leading centers for the study of viticulture and cellar technology, De Wet’s wines express the uniqueness of the soils of De Wetshof and meticulous attention to detail, while state-of-the-art technology ensures that the work in the cellar complements the gifts of nature’s vineyards. Heavy clay soils rich in limestone allow this Chardonnay to emit optimum varietal expression in a cloak of rich complexity. An un-wooded wine, Limestone Hill has notes of grapefruit and nuts, with the complexity balanced by a nuanced elegance ending with a delicate ripeness. Robert Parker describes this wine as such: “The De Wetshof Estate Limestone Hill Chardonnay never sees oak, and offers impeccably pure, refreshing apple, peach and lemon fruit, a lovely leesy richness of texture, and a nutty, chalky, fruit-filled finish of imposing length. Understated and less tropical than some of the better un-oaked Chardonnays, this wine possesses far better balance and sheer drinkability - not to mention more finesse - than 99% of the world’s Chardonnay I have experienced.”
De Wetshof Chardonnay Limestone Hill 2017
Pasta Course Chef Jason’s Sausage & Basil Rigatoni (San Marzanno Tomatoes, Sliced Garlic, EVOO and Asiago Cheese)
It all began in the early 1990's when the owners of five newly-planted vineyards in Bannockburn shook hands and decided to work together to produce wine under one label, Mt Difficulty. The handshake bound the owners of Molyneux, Mansons Farm, Verboeket Estate and Full Circle until 2004 when Mt Difficulty Wines Ltd was formed, and the majority of the individual vineyards passed into the ownership of the company. Today Mt Difficulty Estate is comprised of six vineyards; Templars Hill, Pipeclay Terrace, Menzies Terrace, Mansons Farm, Target Gully and Long Gully. The region provides New Zealand’s only “continental” style climate combined with unique soils ideally suited for growing Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris. As a result, Mt Difficulty Wines Ltd now owns some of the oldest vineyards in the Bannockburn sub-region of Central Otago in New Zealand's rugged South Island. This vine age gives their wines, particularly the Pinot Noirs, extra complexity and concentration. The Bannockburn area is internationally recognized as one of the few places in the world outside Burgundy where the pernickety Pinot Noir variety has found a home. Parts of New Zealand and cooler areas on the western seaboard of the United States are the only other regions where Pinot Noir seems to truly flourish. The Pinot Noirs from 2014 are clean, soft and elegant, with very focused red and black fruits. The fruit was all destemmed to enhance the natural fruit characters of the Cromwell Basin. The grapes stayed in the fermentor on average for a total of 24-26 days, with temperatures peaking at 29-300C. The wine was plunged once daily during pre-fermentation and twice daily during fermentation. When the wine tasted in harmony it was pressed off to French oak where it resided on lees for 10 months. It underwent malolactic fermentation during early spring, was racked out of barrel in mid-summer with filtration prior to bottling. This wine highlights the season with a compote of perfumed dark red and black forest berries along with a hint of dried herb, adding complexity. The wine has a supple dark berry entry with lovely texture and flow through the mid palate. Lovely ripe textural tannins rise gracefully out of the mid-palate to finish the wine. These are balanced by the wine’s acidity and fruit, to produce a long fruit-driven finish.
Mt. Difficulty Pinot Noir Roaring Meg 2014
Beef Course Cajun Spice Grilled Hanger Steak (Crispy Asiago and Onion Potato Croquette, Wine Braised Mushrooms, Asparagus Spears and Wine Reduction)
A.A.Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa. The property is owned by the dynamic and good looking cousins Hein and Adi Badenhorst. They are originally from Constantia. Their grandfather was the farm manager of Groot Constantia for 46 years. Their fathers were born there and farmed together in Constantia, during the days when people still ate fresh vegetables and Hanepoot grapes, drank Cinsault and there were a lot less traffic lights and hippies still had a presence. Together these two have restored a neglected cellar on the farm that was last used in the 1930?s to make natural wines in the traditional manner. After completing his studies at Elsenburg, Adi worked a few harvests at Chateau Angelus, Alain Graillot in the north Rhone, France and Wither Hills in New Zealand and did stints at local cellars Simonsig, Steenberg, Groote Post and nine years as winemaker at the esteemed Stellenbosch estate, Rustenberg. In 2008, he packed it all in and bought a 60-hectare piece of land in the Paardeberg with his cousin Hein. They now proudly farm together, practice biological farming and make natural wines in the traditional manner. Today Adi Badenhorst is an award winning winemaker, member of the Cape Winemakers Guild, founding member of the Swartland Revolution and Swartland Independent, proud dad to Samuel Sunnyskies & Ana Kalander and an ever evolving Vigneron. The 2014 Family Red Blend comprises of 56% Shiraz, 17% Grenache, 17% Cinsault and 10% Tinta Barocca (Portugal). The tannins are prominent and well integrated and refreshing as a number of the parcels were picked quite early. The aromas are more upfront than normal with complex notes of pepper, liquorice, perfume and black cherries. The palate entry is quite dense with lavender and dark berry fruit. The finish is dry with well spread tannins ending with savory and currant flavors. This wine has the potential to age very gracefully for the next decade or so.
Badenhorst Family Blend 2014
Dessert Course Deep Dark Chocolate Cake Sundae (Red Wine-Cinnamon Caramel, Vanilla Bean Ice Cream, Organic Roasted Cocoa Nibs)
Warwick Estate is a family-owned and run winery. Managing Director Michael Ratcliffe is the 3rd generation family member to oversee this high quality boutique operation. From 1771 till 1902, Warwick was known as the farm ‘De Goede Sukses’. After the Anglo Boer war ended in 1902, Colonel William Alexander Gordon, Commanding Officer of the Warwickshire regiment bought the historic farm. He renamed it ‘Warwick’ as a tribute to his regiment and the rest, as they say, is history. Stan Ratcliffe purchased Warwick on April 1st 1964 after an extensive search for the best ‘terroir’ in the Cape. Together with his wife Norma, they soon realized the potential of the extraordinary property and began planting Cabernet Sauvignon. The Cabernet Sauvignon vines produced high quality grapes, which were soon in demand from neighboring wineries. Norma became more and more interested in the making of wine and began to study the subject. Soon a cellar was in place and Norma began producing her own handcrafted wines using the Warwick grapes. In 1984, the first Warwick Cabernet Sauvignon called ‘La Femme Bleu’ (the Blue Lady) was released. Norma had a natural talent for making great wines and in 1986 Warwick Trilogy was released, a Bordeaux style blend which has since become a flagship of the South African Wine Industry. 2013 was not a recipe year for making wine. They were challenged by Mother Nature and the Warwick viticulturist Ronald, as well as Nic, the winemaker had to think out of the box. “After tasting the wines I think we have come out tops and that 2013 will be a year to remember.” A classy Cape blend that oozes as much style as it does history. The first Cape blend in South Africa – originally launched in 1997 – taking you on a pioneering taste trip filled with heady red fruit notes of wild strawberry, freshly picked mulberry and cherries, then overlayed with a densely briary smack. All that fruit being said, you won’t miss the library of leather, licorice and just a lick of tobacco that shows it can be as demure as it is extravagant. This is a wine that is perfect to drink young while the plums are jumping out of the glass and the spice is at stratospheric levels, but if you age it, the fruit will start to become more subtle, and a well-worn leather chesterfield, stained with licorice will emerge. It can easily age for up to 10 years, if you are patient enough to wait.
Warwick Three Cape Ladies Red 2013

The history of Madeira wine stretches back to the Age of Exploration, when the island of Madeira was a frequent port of call for ships whose captains would fuel up on local wine, which was fortified to prevent spoilage, for their trans-Atlantic journey. The blazing heat of the sea voyage transformed the flavor of the wines, a metamorphosis reproduced today by a heating process called “estufagem” during which the wines are heated to as high as 60°C (140°F) and oxidated. Begun in 1996, Broadbent Madeira was inspired by Bartholomew Broadbent’s father, Michael Broadbent, who called Madeira his “desert island wine,” and who played a crucial role along with his wife, Daphne, in sourcing the wines and establishing the blends. The grape, Tinta Negra is grown in several mixtures of soils derived mainly of basalt, trachytes and trachydolerites, tufa, scoria and conglomerates. The geographical position and mountains landscape permit a very pleasing climate. Temperatures are about 22ºC in the summer and about 16ºC during the winter. With its mild humidity, the weather of the island is classified as subtropical with variations in temperature, humidity, and rainfall according to altitude. Combining different wines together produces a final medium dry wine with high quality. Blending helps to balance the wine, to add layers of flavors and better integrate the sugars and acids. Blending allows the winemaker to select the best characteristics of different wines and then mix them all together to create a much better flavor profile, maintaining the consistence of quality and, of course, reduce the negative impacts, if any, that some harvest years may present.
Broadbent Rainwater NV