Join winemakers from across Australia and Newzealand’s most celebrated wine regions who will present their latest release wines at The Winemaker’s Dinner as part of the Sanctuary Cove Winter Wine Festival on Friday, July 27 at The Grange, InterContinental Sanctuary Cove Resort.
The ticketed event will see guests treated to an indulgent evening exploring the finer things in life as a six-course menu is matched with the finest champagne and wines for an elaborate dining experience.
Renowned winemakers from distinguished wineries including Tom Northcott, winemaker from Howard Vineyard in the Adelaide Hills and Charles Smedley, owner and winemaker at Mandala in the Yarra Valley will be in attendance to share their stories, insights and vintage conditions behind the wines.
Guests will have the unique opportunity to enjoy six wines from six different wineries on the night with each wine paired to a dish expertly prepared by The Grange Executive Chef Matt Hart.
Chef Hart, who is known for his simple yet bold food philosophy will inspire and delight diners with the decadent menu crafted especially for this special event, ensuring diners are delighted by a fusion of flavours and the simple pleasure of perfectly matched food and wine combinations.
The gastronomic adventure will commence with a glass of NV Pierre Gimonnet Blanc de Blanc champagne. Sourced from one of France’s boutique Champagne houses, this elegant blanc de blanc will be paired with Moreton Bay bug terrine with burnt pineapple, lemon pepper pearl, roasted chilli and lime.
Before the next course is served Lawson’s Dry Hills winemaker Marcus Wright will take the stage to introduce the innovation and experience behind the Lawson’s Dry Hills winery based in Marlborough, New Zealand.
Serving the 2017 Lawson’s Dry Hills ‘Reserve’ Sauvignon Blanc, Mr Wright will explain the complexities of this intense wine made with fruit sourced from the winery’s Waihopai Valley, Awatere Valley and Wairau Valley vineyards.
The citrus aromas of this vintage will pair perfectly with the second course, Spiced Barramundi with pickled beetroot, apple gel, sea vegetables, fennel pollen, puffed rice and squid ink tuille.
Howard Vineyard winemaker, Tom Northcott will next share the details of his ‘most favourite wine to speak about’ and arguably the Howard Vineyard’s finest release, the 2016 Howard Vineyard Amos Chardonnay.
Hailing from the cool Adelaide Hills, this vintage contains fruit collected from a single vineyard located 450 metres above sea.
“For me, the 2016 Howard Vineyard Amos Chardonnay is a true bells and whistles chardonnay and I look forward to sharing the unique conditions and the process that produced this beautiful, textual chardonnay,” said Mr Northcott.
The delicate floral notes and crisp natural acidity will provide a perfect match for the third course of the evening, Jamon Wrapped Quail with smoked potato and truffle and a red vein sorell.
The fourth course will be paired with the new 2017 Mandala Yarra Valley Pinot Noir with winemaker Charles Smedley in attendance to explain the wine’s complexities.
“We are excited to be showcasing the 2017 Pinot Noir at the event as this particular vintage marked a really strong year in the Yarra Valley,” said Mr Smedley.
This feminine, fragrant and layered wine will pair well with the fourth course, 24 hour braised beef ribs, served with saffron potato, charred eschallots, onion soubise and fried lotus root.
As the dishes sway from savoury to sweet, St Hallett winemaker Stuart Blackwell will be on hand to present the St Hallett Shiraz from the Barossa Valley.
Robust, vibrant and typical of the Barossa Valley profile, this drop is a perfect match for the next course, hand crafted Woombye cheese with muscatel, quince paste and pumpkin seed lavish.
The final tasting of the evening will see guests enjoy Smidge ‘Blend 1’ an 18 year-old Rutherglen Grand Muscat, a careful blend of Muscat aged between 11 and 19 years.
The perfect way to end a fabulous night, winemaker Matt Wenk will talk diners through the process which results in the Grand Muscat’s depth of flavour and vitality. This tasting will be served with Salted Chocolate Delice with coffee mousse, smoked hazelnut praline and freeze dried raspberry toffee.
The Winemaker’s Dinner will kick off a weekend of wine appreciation events in conjunction with the Winter Wine Festival held at Sanctuary Cove from Saturday, July 28 to Sunday, July 29.