Antipodean Winemakers Dinner
and Wine Tasting
Dinner will be complemented by a tutored tasting conducted by Sue Bell of Stonehaven winery, Padthaway, Australia
and Daryll Woolly of Drylands Estate winery,
Marlborough, New Zealand.
We are extremely lucky to have two winemakers – it’s rare to coax even one away from the bright lights of the “Smoke” – both of whom work in state of the art wineries, and with
vineyards giving real character and a genuine reflection of terroir, something long debated and somewhat ignored down under.
Stonhaven’s new winery cost a staggering AU$20 million, and is the largest greenfields winery to be built for 20 years.
Drylands was established as long ago as 1934 but also benefits from a great facility at its Rapaura vineyard.
The evening will be hosted by Martin Jeffery and Nancy Mittelmajer, and will start with a pre-dinner tasting of other wines from Australia and New Zealand as well as selected wines from the Americas. We hope to have Stonehaven’s Decanter Trophy winning Chardonnay as one of our additional wines.
Oriental Griddled King Scallops
served on a bed of julienne vegetables stir fried with ginger and soy sauce
Served with a glass of
Drylands Estate Sauvignon Blanc 2002
*****
Roast Rack of Herb Crusted Lamb
served on a red wine, apple and cranberry sauce
Stonehaven Limestone Coast Shiraz 1998
and a glass of
Stonehaven Limited Vineyard Coonawarra Cabernet 1998
English Stilton and Mature Cheddar
served with oat cakes, celery and grapes
Drylands Estate Merlot 2002
Stonehaven Limited Vineyard Padthaway Shiraz 1997
Coffee and Chocolate
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Langmeil Winemakers Dinner
7.30 pm Start for Pre-Dinner Welcome Drinks
We ere truly proud to offer the opportunity to present wines fromone of the oldest wineries in the Barossa.
The wines are being flown over especially for this dinneras a preview to their release in October at The Wine Bureau.
They will be presented by Paul and James Lindner,the brothers behind the growing and making of these wines.
Due to their generosity we are able to pour premium and super-premium wines without adding to the cost of your dinner. We hope , that if you like the wines that you repay their faith and place an order on the night.
Welcome Drinks
Langmile Sparkling Shiraz An almost solely Australian style these days, and something that Martin and Steve have taken an oath to change in the UK, or at least Nidderdale
Surprise Wine ???
Grilled Fillet of Red Snapper
served on a bed of stir fried Thai style egg noodles
Solora Semillon Sauvignon Blanc 2004
A classic Western Australian blend drunk in copious quantities by the locals for its refreshing qualities, and available every day at The Royal Oak
Langmeil Eden Valley Riesling 2004
This sub-region of Barossa is where its at for Riesling - lime citrus blossom and talc on the nose are followed by a real crisp, dry citrussy palate.
Roast Kangaroo Steak
in a rich red wine, rosemary and garlic sauce
Langmeil Earthworks Shiraz 2004
This is what the guys laughably refer to as their “entry level” Shiraz - their entry point is where most producers start their premium ranges!
Langmeil “The Blacksmith” Cabernet Sauvignon 2003
Back in 1943 a blacksmith started the Langmeil story, and this wine is dedicated to his memory. Cabernet is often overlooked in the Barossa, don’t make the same mistake, it makes awesome wines.
Chocolate and a Selection of Cheese
served with oat cakes and Digestive Biscuits
Langmeil “Three Gardens” Shiraz Grenache Mourvèdre 2004
A classic Rhône Blend that the Aussies have taken to new heights. Mulberry, raspberry, chocolate, vanilla and spice abound - sounds like a meal in itself.
Langmeil “The Freedom” Shiraz 2003
This wine is made from a single vineyard planted in the 1840’s, and only produced in exceptional years. To say that it is concentrated or intense would be an insult, it is astoundingly, no heart stoppingly good!
Tolaga Bay Winemaker’s Dinner
Brand new to the U.K. this cracking estate producing wines from both
Gisborne and Marlborough, is therefore able to offer not only classic Sauvignon,
but also fully ripe Merlot and Chardonnay.
The vineyard in Gisborne, Riverlea, has alluvial soils
across two levels of river terraces.
The Marlborough fruit is from Renwick Road, where New Zealand's
two most expensive and prized Sauvignons come from,
namely Cloudy Bay and Winter Hills.
We are convinced after tasting the wines that
Tolaga Bay more than holds its own and may indeed
surpass them, but you be the judge.
It’s run by Roy “the grape” Johnson,
a born and bred Yorkshireman from Heckmondwike, who has a
passion for growing grapes, and we might add for drinking the resulting liquid!
Tolaga Bay Unoaked Chardonnay 2004
Fruit driven, but with a mineral edge and citrus finish,
great “New World Chablis”.
Tolaga Bay Muscat 2004
Wonderfully floral and even grapey aromas followed by
a medium dry palate with a crisp finish.
Thai Chicken Pancake
Chicken Breast, Mushrooms, Courgette and Peppers in a Creamy Red Thai Curry Sauce
Tolaga Bay Marlborough Sauvignon Blanc 2004
Typical tropical fruit, herbs and lime,
but most importantly depth to hold your interest. A real belter!
Tolaga Bay Marlborough Sauvignon Blanc 2005
You’ll be guinea pigs on this one,
but from what Roy tells us it’s another notch up!
Fillet of Hoki
Steamed in White Wine and Served on a Creamy Basil and Prawn Sauce
Tolaga Bay Chardonnay 2004
A long, slow fermentation has given power to the fruit,
balanced by some complexity and oak.
Tolaga Bay Marlborough Chardonnay 2002
From one of Marlborough’s oldest vineyards
with lashings of French oak this is big and intense.
Roast Rack of Nidderdale Lamb
Served on a Rich Redcurrant and Port Sauce
Tolaga Bay Merlot 2004
Plush, plummy and redcurrant fruit with lifted perfume
and a hint of oak spice. Soft and sexy.
Tolaga Bay Pinot Noir 2004
Ripe berry fruit and cherry with balanced floral characters,
enhanced by integrated oak.
Coffee
Palandri Wine Tasting and Dinner
7.30 pm Start for Pre-Dinner Tasting
This evening offers you chance to sample wines
from across the full Palandri range,
before a relaxing meal using
some of Australia’s finest indigenous ingredients,
accompanied by wine styles made to match.
You’ll be looking at wines from Solora, Palandri Estate and Palandri Premium ranges including Sauvignon Blanc, Semillon Sauvignon, Riesling and Chardonnay as well as Shiraz, Cabernet Sauvignon, Merlot and Cabernet Merlot.
Based in Western Australia’s premium
Margaret River region, and supported by
Western Australia’s largest stand-alone vineyards
established in cool climate
Frankland River, Palandri have spared no expense to create a state of the art winery capable of maximising the potential of their fruit. Chief winemaker Tony Carapetis studied oenology at Roseworthy - the Oxford / Cambridge of New World winemaking - as well as previously making wines for
Chateau Tahbilk and Knappstein!
Judge for yourself, but we think you’ll agree that all that know-how coupled with cooler climate grapes gives full, rich and complex wines that aren’t just fruit juice -
Aussie but real wine.
ARRIVE 7.30 pm SHARP FOR PRE DINNER TASTING
Crocodile Medallions
on a Lime and Ginger Sauce
(Tasting somewhere between shellfish and chicken,
crocodile is a rich white meat, similar in appearance to monkfish)
Served with a Glass of
Palandri Estate Riesling 2003
and a Glass of
Palandri Premium Chardonnay 2002
The Aussie Mixed Grill
Australian Wild Boar Loin Fillet Steak
(like pork but with much more flavour)
Kangaroo and Red Wine Snag (Sausage)
Emu and Mountain Pepper Burger
Australian Wild Boar, Apple and Calvados Snag (Sausage)
on a Chunky Tomato and Herb Jus
Palandri Estate Merlot 2002
a Glass of
Palandri Premium Cabernet Merlot 2001
and a
Glass of Palandri Premium Shiraz 2001
A South African Winemakers Dinner
Starts 7.30 pm prompt
Booking is essential as places are limited to 40 people.
First class food from The Royal Oak
and a selection of quality wines from
the Daschbosch Winery in South Africa.
Fillet of Red Sea Bream Wrapped in Smoked Salmon
Oven Baked in Butter
Served on a Bed of Asparagus with Hollandaise
Makana Reserve Chenin Blanc 2006
Citrus, limey aromas with ripe melon and fruit salad flavours combine in this fresh Chenin Blanc, delivering a crisp flavoursome finish. This wine provides light and lively easy drinking when an everyday wine is called for or as a perfect aperitif.
Makana Boutique Chardonnay 2005
The aroma of sweet melon and pear is well balanced by a subtle oak and butterscotch character. The palate has a delicious citrus and dried apricot flavour which is carried through on the finish by well-integrated wood.
Pinotage Versus Pinot Noir Pre-Steak Tasting with Crusty Bread
Makana Reserve Pinotage 2005
A South African speciality, this vibrant Pinotage delivers brambly, blackberry fruit with a twist of black pepper spice on the finish. Light use of oak has enhanced the natural grape tannins creating a balanced and approachable wine.
Makana Boutique Pinot Noir 2004
The nose is aromatically scented, with powerful strawberry and raspberry fruit,
and rounded off on the palate with classic subtlety.
Well integrated tannins add structure and elegance.
Fillet Steak Parcel
Fillet Steak Filled with Home-made Chicken Liver Pate
then Wrapped in Smoked Bacon and Oven Roasted
Served on a Creamy Cracked Black Pepper and Mushroom Sauce
Makana Reserve Shiraz 2005
Spicy Shiraz with mouth filling dark berry, cherry and clove flavours. Balanced with juicy acidity and a subtle use of oak this wine guarantees satisfaction.
Makana Reserve Cabernet Sauvignon 2005
Classic Cape Cabernet Sauvignon with juicy blackberry fruit,
dark chocolate undertones and gentle tannin structure.
French oak and fruit are well integrated creating a soft easy drinking wine.
Mature Stilton and Wensleydale Cheese with Biscuits
Makana Boutique Bordeaux Blend 2004
This complex and elegant wine is filled with a variety of fruit, spices and well integrated oak on the nose. The full and round palate is also packed with black and red berry fruit and well supported by ripe and subtle tannins.
Christo Versfeld Bordeaux Blend 2004
The 2004 has a rich, full aroma which leads to a ripe blackcurrant and mulberry palate, it has well integrated oak tones - with hints of cedar and spice adding intrigue. The finish is full, elegant and long with a balanced tannin structure.
