hunter valley breathe winter 2011

issue 29 winter 2011

What’s OnWine Reviews & RecipesLegends & IndustryAward Winners

SEMILLON ( sem-e-yon) HARD TO SAY.

HARDER TO MAKE.

huntervalleysemillonandseafood.com.au

FRIDAY 7TH TO SUNDAY 9TH OCTOBER, 2011 Join the Hunter Valley wine family with a weekendprogram of simply sensational Hunter Valley Semillon lunches, dinners and tastings.

FEATURE EVENT: SATURDAY 8TH OCTOBER, 2011 Taste new release 2011 Hunter Valley Semillons, join in wine master classes, check out winemaker challenges and cooking demonstrations, indulge in the oyster, sashimi & Semillon bars, hang out in the VIP areas, have a ball with the live entertainment.

... ONE DAY, ONE VENUE!

SEMILLON AND SEAFOOD

TYR028_BreatheAd_ImageUpdate_OL.indd 1 17/08/10 12:35 PM

[email protected] www.tyrrells.com.au

legends 10

recipes 38

contentsissue 29 winter 2011Every Issue5 President’s Note8 News29 Meet the Locals45 What’s On53 Out & About

Wine10 Hunter Valley Legends & Wine Industry Awards14 Hunter Valley Legends & Wine Industry Awards Pictorial20 Oak Barrels and the Hunter Valley24 Wine Profile: Liz Jackson27 A Little Bit Alternative32 Wine Reviews

Food38 Recipes36 A Winter’s Passion

Lifestyle50 Art

54 Gardening

COVER PHOTOGRAPHY BY CHRIS ELFESPhotographs by Chris Elfes appearing in Breathe may be purchased by contacting Chris Elfes Photography [email protected].

Corner of Broke & McDonalds Roads, Pokolbin NSWTelephone: (02) 4998 7402 Email: [email protected]

Welcome

McGuigan Cellars open 7 days

9.30am to 5pm

Groups welcome by appointment

Winery tours weekdays at 12 noon &

weekends at 11am & 12noon

news 8

profile 24

mcguigancel [email protected]

president’s note

In this winter issue of Hunter Valley Breathe, we congratulate the 2011 Hunter Valley Wine Industry Award winners and celebrate the lifetime contributions made by this year’s Living Legend (page 11). Each year, a number of Hunter Valley wine industry members are recognised and thanked for their long-term vision and commitment to the

betterment of our industry. These truly dedicated people are our Living Legends.

Oak in wine can be a bit of a mystery. On page 20, Andrew Graham explains the ins and outs of oak barrels - how and why they are used in winemaking, and the effect oak has on our Hunter Valley wines.

And, on page 24, we catch up with 2011 Hunter Valley Winemaker of the Year, Liz Jackson, who has had a seriously busy and successful year, to say the least.

The people of the Hunter Valley are vital to making our community a truly fabulous place for us to live and for you to visit. Turn to page 29 to meet some of our friendly locals.

And, of course, there are all the regular features like art, gardening, wine reviews, recipes, What’s On, and much more.

There’s so much to experience in the Hunter Valley. Join us in October as we celebrate all that’s unique and exceptional about Hunter Valley Semillon at our annual Hunter Valley Semillon & Seafood, held here in the Hunter Valley from 7 to 9 October. Then, we take the Hunter Valley to Sydney for a series of fantastic wine events during our new Hunter Valley Uncorked Wine Week, from Tuesday 11 to Friday 14 October. See the News pages and What’s On for more details, and keep in touch with our program of events on the event website.

We look forward to seeing you in the Hunter very soon.

ANDREW MARGANPRESIDENT - HUNTER VALLEY WINE INDUSTRY ASSOCIATION

PUbLISHER Hunter Valley Wine Industry Association Rowena Hawkins p 02 4991 4533 e [email protected]

GRAPHIC DESIGN Sally Sneddon p 02 4934 4781 Sally Sneddon Graphic Design e sally@[email protected]

PHOTOGRAPHY Chris Elfes p 0413 805 222 Chris Elfes Photography [email protected] www.chriselfesphotography.com.au

SUb-EDITOR Lauren Kennedy e [email protected]

ADVERTISING Melinda Kelly p 02 4991 4533ENQUIRIES e [email protected]

EDITORIAL WRITERS Andrew Graham, Melinda Kelly, Nicole Maclean, Virginia Mitchell, Sean O’Brien, Grant Radford.

PRINTING Finsbury Green p 02 9662 2600

PUbLISHER DETAILS Hunter Valley Wine Industry Association ABN 15 728 023 119 All correspondence to: PO BOX 352, Cessnock. 2325

© COPYRIGHT This publication may not, in whole or part be reproduced, translated, copied, photocopied to any form without the express written permission of the publisher. While every care is taken in compiling the contents of this publication, the publisher assumes no responsibility for the effects arising there from. The information and figures contained in this publication have been provided to the publishers by the advertisers and their sources. No warranty is given by Breathe Hunter Style Magazine as to the accuracy of these figures and information as they are subject to change without notice. The responsibility or copyright on all supplied material rests with the supplier.

DATES TO REMEMBER

10thJUNE2011 InvitationandScheduleofClassesmailedtoExhibitors 30JUNE2011 ClosingDateforentriestobereceivedbytheShowSecretary 22ndJULY2011 ExhibitLabelsmailedouttoExhibitors 1st-5thAUGUST2011 DeliveryofexhibitstoHarrisTransport15th-17thAUGUST2011 JudgingofExhibits 18thAUGUST2011 (11:00amto1:30pm)ExhibitorsTastingatSchoolofInfantry 19thAUGUST2011 ClearImageHVWIACelebrationsLuncheon

ThefirstwineshowinAustraliawasheldintheHunterValleyin1848andtheHunterValleyWineShowhasbeenheldcontinuouslysince1974.TheClearImageHunterValleyWineShowattractsthehighestcalibreofAustralianandInternationaljudgesandcontinuestobeaninnovative,progressiveshow.ChairmanofJudgesIainRiggsisthisyearjoinedbytheUSA’sChuckHaywardandacollectionofnationalandlocalJudgesinthethreedayShowJudginginAugust.Fullresultsincludingpastwinnerscanbeviewedonthewebsitewww.hunterwineshow.com.au.

Our mission statement Thepresentationofacredible,annualregionalwineshowthatassessesthequalityandenhancesthereputationofHunterValleywines.

2011 CLEAR IMAGE

North Sydney | 02 9919 6930 | www.cozwine.com.auPart of the Bayside Group AS/NZS ISO 9001 Certified RCSA Member AHRI Member

From executive and business professionals to packaging and distribution personnel, CozWine is the premier supplier of complete recruitment services to the Wine Industry.

Lock, stock and barrel.

www.brokenwood.com.ausales.brokenwood.com.au

www.cozwine.com.au

THE HUNTER VALLEYPRODUCES LESS

THAN TWO PERCENT OF AUSTRALIA’S WINE.

FUSSY BASTARDS.

huntervalleyuncorked.com.au

TUESDAY 11TH TO FRIDAY 14TH OCTOBER, 2011Events include:11 OCTOBER ‘Semsational’12 OCTOBER Hunter Valley Wine Show Masterclass13 OCTOBER Heritage Vineyards Dinner14 OCTOBER Hunter Valley Uncorked SydneyAlso look out for Hunter Valley Heist & Pop-Up Bars

Come and visit the Hunter Valley and taste the difference Heritage makes.

UNCORKED SYDNEY

www.brokenwood.com.au

8 breathe winter 2011

newsDiary datesPlease join us at our 2011 events:

2011 Clear Image Hunter Valley Wine Show Celebration LuncheonFriday 19 August 2011, Tyrrell’s Vineyards.

Hunter Valley Semillon & Seafood 7 -9 October 2011www.huntervalleysemillonandseafood.com.au

Hunter Valley Uncorked Sydney 11 -14 October 2011www.huntervalleyuncorked.com.au

Hunter Valley Uncorked balmoral Sunday 6 November 2011www.huntervalleyuncorked.com.au

A New Look for the Hunter ValleyThe Hunter Valley Wine Industry Association and Wine Country Tourism have joined forces to launch a new and exciting Hunter Valley brand.

The result is a refreshed and sophisticated image of the Hunter Valley, which will help restore the Hunter Valley’s position as a preferred wine brand. With its dynamic imagery and messages, the new branding will appeal not only to established Hunter Valley

visitors, but the next generation of wine drinkers, who have yet to experience and become familiar with the Hunter Valley story.

New Wedding Guide Launched The latest issue of Hunter Valley Weddings has been launched, complete with a sophisticated-look branding.

Wine Country Tourism, Travel Trade & Weddings Marketing Coordinator, Danny Eather, says Hunter Valley Weddings is the ultimate wedding guide to the Hunter Valley. To request or download a copy, go towww.winecountry.com.au.

Pokolbin RedsYou can see some of our Hunter Valley winemakers out on the paddock for Pokolbin Reds Rugby Union team for the last of this season’s home games at Hunter Valley Gardens Oval. B grade kicks off at 1.45pm and A grade kicks off at 3.00pm. Dates are Saturday 2 July and Saturday 30 July. Keep Sunday 11 September free for the grand finals. Go the Reds!

Two Rivers A WinnerCongratulations to Two Rivers Cellar Door for being named winner of the Hospitality and Tourism category at the 2010 Muswellbrook Chamber of Commerce business Awards. This is the third consecutive year they have won this award. The award recognises overall presentation, community involvement, and an outstanding commitment to customer service. The Cellar Door has also been successful in taking out the Customer Service (Upper Hunter) category for the last two years at the Hunter’s bEC Awards.

Congratulations also to Two Fat blokes Gourmet Tours, who have been awarded a Certificate of Excellence by the travel website, Trip Advisor.

Third Hunter ValleyHeritage Cairn Unveiled

The Hunter Valley Heritage Awards, established in 2009, acknowledge landmarks or items of historical significance that have influenced the course of, or made a significant contribution to the Hunter Valley wine industry. Each landmark is recognised with a Heritage Cairn, the third of which was unveiled at Audrey Wilkinson Vineyards Old Vats in April. Now owned by the Agnew family, the Audrey Wilkinson Vineyard was first planted in 1866 by Fredrick Wilkinson, and is widely regarded as one of the first vineyards in the Pokolbin area. Audrey Wilkinson (1877-1962) worked the vineyard for 70 years, developing the old winery. The Old Vats remain as a reminder of the rich history of the Hunter Valley wine industry. The Wilkinson legend is one of the early settlers and winemaking pioneers, of struggle, persistence and triumph. Almost 100 years of the Wilkinson family’s presence at this site forged a tradition of wine craftsmanship and excellence that has been carried into the present. The Hunter Valley Heritage Awards are decided by the Hunter Valley Living Legends, and the cairns are generously sponsored by Fay and Brian McGuigan (pictured above with the Agnews). The long-term goal is to create a Heritage Trail for visitors to the region.

breathe winter 2011 9

Hunter Valley Winemakers on Top in the UKHunter Valley Semillons are once again the focus of celebrations with trophy and medal wins at the recent 2011 Decanter World Wine Awards in London. The 2006 McWilliam’s Heritage Collection Cellar Release Elizabeth Semillon won the Regional Trophy for Best Australian Single White Varietal under £10, and the 2005 Brokenwood ILR Reserve Semillon was awarded the trophy for Best Australian Single White Varietal over £10. A haul of medals was also won by brokenwood Wines, Hungerford Hill, Keith Tulloch, McWilliam’s Mount Pleasant, McGuigans, Tempus Two, and Tyrrell’s Wines.Hunter Valley Semillons were also a standout at the 2011 International Wine Challenge, again held in London, with Brokenwood Wines, Tyrrell’s Wines, McGuigans and Tempus Two all awarded medals. Overall, Australia was placed second on the medal tally board with 1,070 medals, just behind France.Meanwhile, two of the Hunter Valley’s new entrants to the art of Semillon winemaking have struck gold in the UK with an inclusion in the hotly-contested Matthew Jukes 100 best Australian Wines 2011.As the wine correspondent for the Daily Mail, Jukes is read by over nine million readers a week, and is regarded as one of the UK’s most influential wine writers.The inclusion of the Hart & Hunter 2010 Single Vineyard Series Oakey Creek Semillon has capped off an amazing debut release for the small, independent Hart & Hunter Label.Similarly, Samantha Connew, who started at Tower Estate just before harvest 2010 is thrilled with her first ‘stab’ at a Hunter Valley Semillon being named on the list, with the 2010 Tower Estate Semillon: “To make it onto Matthew’s list with my first Semillon is a great result, because there are certainly great Semillon producers in the Hunter Valley who are all making terrific wines.”Tyrrell’s 2003 Vat 1 Semillon also earned a place on the list, with Tyrrell’s Wines also being named in the Hall of Fame, having had a wine on the list since its inception in 2004.The full list can be found at www.mathewjukes.com.

WINERY NEWSWinemaker Matt burton has opened his Gundog Hunter Cellar & Gourmet Pantry at the Pokolbin Schoolhouse on McDonalds Road.

Formerly the Senior Winemaker at Swish Wines, Matt was named 2010 Hunter Valley Wine Industry Rising Star of The Year.

Meanwhile, Australian Vintage has appointed Manda Duffy as National Customer Relationship Manager. The role oversees the Cellar Door operations of McGuigan Hunter and Tempus Two, plus McGuigan Barossa and Nepenthe. After eight years working in the wine industry in Queensland, Manda, her husband, Steve, and their young family are excited to be living back in the Hunter Valley. Many long-term residents will remember Manda from her time at Tamburlaine and Steve as a co-owner of The Cellar Restaurant.

WINEMAKERS TAKE TO THE ROADSHunter Valley winemakers, Samantha Connew of Tower Estate and Suzanne Little of The Little Wine Company, have taken to the roads to raise much-needed funds for cancer research. Along with their friend and experienced marathon runner, Jill Saker, the pair has already pounded the pavement in the Sydney Morning Herald Half Marathon, the Canberra Marathon, and will tackle the Hunter Valley Marathon in July.Meanwhile, Jill completed the Comrades South Africa Ultra Marathon (89km) and Samantha heads to the United States of America in November to compete in the New York City Marathon.You can help Samantha run the 2011 New York City Marathon and raise money for Cure Cancer Australia by visiting her fundraising page atwww.gofundraise.com.au/SamanthaConnew.

Fostering the Talent of Young Hunter Wine Judges

Scott Comyns, Senior Winemaker at Tempus Two, has been awarded the Hunter Valley Wine Industry Association 2011 Alasdair Sutherland Scholarship. The scholarship is aimed at fostering the talent of young, aspiring wine show judges in the region, and is awarded in memory of respected Hunter Valley Winemaker, Alasdair Sutherland of Capercaillie Winery. Alasdair died tragically in 2007.Scott will attend the intensive four-day Australian Wine Research Institute’s Advanced Wine Assessment Course (AWAC), and will also have the opportunity to be an associate judge at the 2011 Royal Sydney Wine Show.A panel of leading Hunter Valley Winemakers selected Scott for his sheer passion for the industry, commitment to Hunter Valley wine, and practical know-how.

Keeping up withthe Hunter ValleyIf you are keen to keep up with all the latest events and news from the Hunter Valley Wine Industry, we now have a Facebook pageand Twitter account: twitter.com/_hunterwine.We’d love you to join us. Our winemakers and local wine families will be tweeting and updating on a regular basis.

winelegends

2011 Hunter Valley Wine Legends and Winners

WORDS BY MELINDA KELLY PHOTOGRAPHY BY CHRIS ELFES

Don McWilliam


The Hunter Valley wine industry has a long-standing history of excellence in the wine world. This would not be the case if not for the pioneers and legends of the Hunter Valley, and those who continually

strive for the betterment and protection of the wine industry and region.

The Hunter Valley Legends and Wine Industry Awards annually recognise and honour these people. Winners are nominated by their industry peers as having made major contributions and excelled within the Hunter Valley grape and wine industry.

The Wine Industry Awards acknowledge a “Rising Star of The Year’, “Winemaker of The Year”, “Viticulturist of The Year”, and “Cellar Door of The Year” at one of the industry’s key social and celebratory award nights. The evening then culminates with the announcement of the Hunter Valley Heritage Award and, very importantly, the induction of Hunter Valley “Living Legends”.

“The word ‘outstanding’ can sometimes be overused, but when looking at the results of the 2011 Hunter Valley Legends and Wine Industry Awards, everyone one deserves that accolade,” says Ian Riggs, Chairman of the Hunter Valley Legends and Wine Industry Awards. “In what has been a tough time for the wine industry, whether climate or the economy, the young (and not so young) in the Hunter Valley have knuckled down to grow, make and market the best wine possible. This year’s winners are worthy of the highest praise.”

The 2011 award recipients and inductees are:

2011 HUNTER VALLEY LIVING LEGENDDon McWilliam (AM)Individuals who have shown long-term vision and commitment to the betterment of the Hunter Valley Wine Industry are inducted as Hunter Valley Living Legends.

This year, Don McWilliam AM has been inducted to the Legends honour roll, gaining the prestigious title of a Hunter Valley Living Legend.

He commenced employment with McWilliam’s Wines in 1951 and completed his first vintage at Mount Pleasant with the legendary Maurice O’Shea in 1954. In 1957, Don was appointed Director of the company and, over the next five decades, played a significant role in the development of both the Hunter Valley and Australian wine industries.

He became a Member of the Order of Australia in 2003 in recognition of more than 50 years of service to the Australian wine industry. During his career, he was active on the boards of The Australian Wine and Brandy Corporation, The Australian Wine Board, The Australian Wine Research Institute and The Winemakers’ Federation of Australia.

In 1990, Don introduced the prestigious Maurice O’Shea Award and was later recognised himself when he became a patron of the wine industry in 1994 and received the Graham Gregory Award in 1995. Don was a pioneer in the development and expansion of the Hunter Valley and his name is synonymous with the legendary wine styles and brands such as Mount Pleasant Elizabeth, Philip, Old Paddock and Old Hill, Lovedale and Rosehill.

Don joins a list of Legends who have, for decades, worked tirelessly and contributed enormously to the betterment of the Hunter Valley wine industry. They include Brian Walsh, Max Drayton, John Tulloch, Karl Stockhausen, Percy McGuigan, Brian McGuigan, the late Max Lake, Jay Tulloch, Bruce Tyrrell, Phil Ryan, Fay McGuigan and last year’s inductee, Christopher Barnes

HUNTER VALLEY WINE SOCIETY HUNTER VALLEY WINE INDUSTRY 2011 WINEMAKER OF THE YEARLiz Jackson, Winemaker, First Creek WinesFinalists: Liz Jackson, First Creek Wine Wines; Andrew Thomas, Thomas Wines; Usher Tinkler, Pooles Rock Wines.

This award recognises an outstanding Hunter Valley winemaker who is a leader in their profession. It is awarded for achievements over the span of a person’s career and is judged upon a number of factors including experience, qualifications, winemaking techniques, experimentation or individual style resulting in unique wine styles

Don McWilliam Liz Jackson

produced, wine assessing skills, other awards or reviews gained from respected media or associations, and ambassadorial work for the winery and the region.

Liz is currently the winemaker at First Creek Wines. She is the only Hunter Valley participant to ever Dux the Len Evans Tutorial, which she completed in 2006. Liz also has years of accumulated wine show judging and tasting panel credits to her name. She was recently named in the prestigious ‘2011 People to Watch’ edition of the Sydney Morning Herald’s Sydney Magazine, following a triumphant year on the wine show circuit.

First Creek Wines have been awarded five trophies, 17 gold medals, 18 silver medals and 24 bronze medals for wines from the 2009 and 2010 vintage. Liz had five wines listed in this year’s NSW Top 40 Wine Awards, and spends her days keeping no less than 24 Hunter Valley wine brands moving forward with wines of quality and style.

LAFFORT HUNTER VALLEY WINE INDUSTRY2011 RISING STAR OF THE YEARJeff byrne, Winemaker, Audrey Wilkinson VineyardFinalists: Jeff Byrne, Audrey Wilkinson Vineyard; Phil LeMessurier, Thomas Wines; Duane Roy, Glandore Estate; Chris Tyrrell, Tyrrell’s Vineyards

This award recognises an aspiring star of the Hunter Valley wine industry. They can be involved in winemaking, vineyard management, marketing or sales and have made an outstanding contribution over the preceding 12 months, showing vast results and achievements. They have represented the Hunter Valley wine industry generally, resulting in its profile being raised further.

Jeff is currently the winemaker at Audrey Wilkinson Vineyard. He was selected as the inaugural participant of the Alastair Sutherland Scholarship in 2008 and was a Len Evans Tutorial scholar in 2009.

Jeff has had a stellar year on the wine show circuit, with a total of five trophies, 22 gold medals, 31 silver medals and 60 bronze medals, including the ‘Trophy for Most Successful Exhibitor’ at the 2010 Australian Small Winemakers Show, and the Trophy for ‘Most Successful Exhibitor of Young Wines’ at the 2010 Clear Image Hunter Valley Wine Show.

COMPOST NSW HUNTER VALLEY WINE INDUSTRY 2011 VITICULTURIST OF THE YEARLiz Riley, VitibitFinalists: Liz Riley, Vitibit; Keith Collier, Ironbark Hill Vineyard; Carl Davies, Audrey Wilkinson Vineyard.

This category recognises that any great wine starts with good vineyard management, resulting in quality grapes. It awards an outstanding Viticulturist involved in the management of Hunter Valley vineyards and spans the person’s career to date. The criteria include demonstration of vineyards that have resulted in wines being consistently recognised by awards or noted by respected media, any vineyard/s that have achieved single vineyard status in the care of the nominee, any research and development undertaken to improve quality, and work that has resulted in better practice for the Hunter Valley as a whole.

Vitibit provides local and independent viticultural advice to small, medium and large vineyard and winery operations in the Hunter Valley.

In 2008, Liz was the inaugural winner of the Viticulturist Award at the Australian Small Winemakers Show and is an active member of the HVWIA’s Viticulture Sub-Committee. Liz and her clients try to adopt and implement ‘best practice’ viticultural techniques, whenever suitable to the Hunter Valley.

Jeff Byrne

Liz Riley


She is passionate about the extension of viticultural research and professional development for viticulturists, and is currently researching biological farming concepts with local vignerons.

CbA LOCAL bUSINESS bANKING HUNTER VALLEY WINE INDUSTRY 2011 CELLAR DOOR OF THE YEAR

Pepper Tree WinesFinalists: Pepper Tree Wines, Hungerford Hill Wines, Margan Family Wines

This award recognises excellence at a Hunter Valley Cellar Door which largely influences the public perception and image of the Hunter Valley wine industry. Cellar Doors must display discernible promotion of Hunter Valley wines, they must be open for visitation without appointment, and must be able to demonstrate active involvement in wine/tourism industry activities and events.

Pepper Tree Wines was founded in 1991 and boasts the Hunter Valley’s most scenic Cellar Door. Pepper Tree offers a unique and relaxed wine experience set amongst the spectacular gardens that surround the property. Winemaker, Jim Chatto, named ‘2009 Hunter Valley Winemaker of the Year’, handcrafts wines of purity, elegance and distinction. The Winery and Cellar Door display the charm and essence of style that are a trademark of the operation. The team at Pepper Tree Cellar Door are passionate about wine and offer a friendly and relaxed atmosphere of discovery.

2011 HERITAGE AWARDSponsored by brian and Fay McGuigan

The ben Ean Winery, The Old Still House and Mount Pleasant Winery, The Maurice O’Shea Mount Pleasant Label‘The Heritage Award’ acknowledges landmarks or items of historical importance that have influenced the course of, or made a significant contribution to, the Hunter Valley wine industry.

The ben Ean Winery, The Old Still House The exact origins of The Old Still House at Ben Ean are not known, but it is thought that it may have been built by the McDonalds family from whom Lindeman’s bought their vineyard and winery.

When Karl Stockhausen first arrived at Ben Ean in 1955, the still had been operating on and off, and there was a stock of brandy in barrels in the store attached to it. Karl operated the still in the early 1960s, and, as he remembers, it was very old and there were problems with losses, which the Customs Officer at the time did not appreciate! The heating of the still was performed by a steam-generated Colonial Boiler situated in the winery and piped over to the still. The still, as it stands today, has a replica column and carryover, which was replaced to assist with the losses but never actually used, while the pot remains as an original part of the still house.

Mount Pleasant Winery, The Maurice O’Shea Mount Pleasant LabelIf James Busby was the founder of wine growing in the Hunter Valley, it is equally true that its greatest exponent was Maurice O’Shea. The name Maurice O’Shea is synonymous with Hunter Valley wines of great character and regionality.

O’Shea’s Mount Pleasant wines were also unique for their time, in that the labels were always named. The names were personal and informative: they referred to the vineyard they were picked from, or to a specific part of the vineyard, or to the grower, or to a friend.

Wines with the name “Charles” always came from the Elliot vineyard, HT from Hector Tulloch’s, TY and Richard from Tyrrell’s. To his best wines, he awarded the names of his closest friends and the wines given the name “Mountain” were the wines made off his home vineyard, at Mount Pleasant itself.

Some of O’Shea’s greatest wines were some of Australia’s greatest wines. Whilst it is now rare to find any of O’Shea’s wines, his legacy remains with these wonderful labels. n

Don McWilliam and Phil Ryan

Karl Stockhausen


Pepper Tree Wines staff

2011 Hunter ValleyLegends & WineIndustry Awards DinnerPHOTOGRAPHY BY CHRIS ELFES

legends dinner ‘take-outs’PHOTOGRAPHY BY CHRIS ELFES


The Team Matt, Margaux, Deb & Neil McGuigan

Audrey Wilkinson VineyardMargan Family Wines

Brokenwood versus Pepper Tree WinesPooles Rock Wines

Pepper Tree Wines

Ian Scarborough, Jay Tulloch and Patrick Auld Bimbadgen EstateScarborough Wines

Brokenwood Wines

Hunter Valley Legends

Legends Luncheon: Muse Restaurant Living Legends & Hunter Valley Wine Industry Award Winners celebrating and exchanging ideas over lunch.

w w w . p e p p e r t r e e w i n e s . c o m . a u

For only $39 you can keep The Yellow Brick Guide for the length of your stay. Ask at hotel reception or call below to reserve yours.

yellowbrickguide.com

Hunter Valley Visitors Centre(02) 4990 0900

Pepper Tree Wines(02) 4998 7539

Poole’s Rock Wines(02) 4993 3688

Ballabourneen Wines(02) 4998 6505

Imagine a winemaker giving you a private tour of the Hunter

Explore the Hunter Valley with three of its leading young winemakers as your personal tour guides.

Learn and laugh as you discover hidden gems, connect with the Hunter landscape and are charmed by the winemakers and their inside stories about life in the Valley.

Just select one of the three half-day tours on the GPS audio guide, tune in your car stereo and off you go. No planning, no maps, no stress. Just follow yellow brick guide.

www.yellowbrickguide.com

Taste @ The Small Winemakers Centre & Hunter Resort

T 02 6574 7371 E [email protected] W thomaswines.com.au

keeping it simple

1616 Broke Rd Pokolbin | www.dewine.com.au | 4993 8000 | Also on location Butterflies Gallery and Cracked Pepper Restaurant

[email protected] www.thomaswines.com.au

OakBarrelsand the Hunter ValleyWORDS BY ANDREW GRAHAM PHOTOGRAPHY BY CHRIS ELFES


wine

OakBarrelsand the Hunter ValleyWORDS BY ANDREW GRAHAM PHOTOGRAPHY BY CHRIS ELFES


AMPHORA TO bARRELSStarting at the beginning - well, before barrels - wine was fermented, matured and transported in ceramic amphora (large clay pots). In fact, it wasn’t until the 3rd century AD that wooden barrels became more commonplace. The attraction of using wooden over ceramic (or stainless steel, in modern wineries) containers, is that it allows a small amount of oxygen into the wine. It’s not enough oxygen for the wine to go off, but it does help make wines that are more stable, brighter and softer. The other benefit of wine spending time in wooden barrels is the desirable flavours and characters that are derived from the wood itself.

OAK, THE CHOSEN WOODWhilst everything from Acacia to Eucalpyt has been used for barrel making, by far the most favoured wood is oak. The attraction is twofold - firstly, oak contributes the most harmonious characters of nearly any wood, giving a lovely coconut/vanillan richness and softness. Secondly, oak is a slow-growing, tight-grained wood that is both fabulously strong, watertight and reasonably easy to work into shape, making it near ideal for barrel construction.

OAK ORIGINSOak itself is grown all over the world (and intriguingly enough, Russia has by far the world’s largest oak plantings) but, generally, the most favoured oak for wine barrels comes from either North America or France, with a small amount from Hungary, Slovenia and other European nations.

What sets these different oaks apart is more than just where they are grown, with the American and European oaks actually distinctly different groups of oak species, each with quite different characters. Of these, American oak generally is more open-grained and has the most overtly rich and ‘oaky’ flavours, whilst the European oak is much more tight-grained and subtle.

In general, finer French oak is preferred for the production of white wines, whilst the richness of American oak is the pick for red wines. Over the past 15 years, however, the general trend has been for more and more French oak used over its American cousin, with the more refined French oak flavours - and resultant less ‘oakiness’ - becoming more favoured in Australian wine production, matched as it has been by a push to lighter and more subtle wines.

Nowhere has this trend been more apparent than in the Hunter Valley, where the medium-bodied styles that the Hunter Valley is famous for really benefit from this evolution to elegance and French oak, as brokenwood’s Chief Winemaker, Iain Riggs, explains:

“The move to lower alcohols in all wooded styles, whites and reds, has meant a move to not only better oak, but less oak. Once upon a time, the oak was the flavour needed, now it is purely supportive.” IAIN RIGGS

OAK bARRELS, bIG AND SMALLThe most popular wine barrels used around the world are called ‘barriques’ and are usually circa 220 litres in size. In Australia, we also use 300 litre ‘hogsheads’, as well as 500 litre ‘puncheons’, though barriques continue to remain the preferred choice.

In the Hunter Valley, however, the trend has actually followed the ‘bigger is better’ principle of wine barrel sizing, with many winemakers more recently experimenting with the sort of very large, 1,500 litre plus barrels that were used 40 or more years ago, again in an attempt to make for more refined wines that better showcase great Hunter fruit.

The oak barrel: It’s perhaps one of the most enduring symbols of wineries around the world, with a history

of wine storage and maturation that stretches back to Roman times. But, although oak barrels look good in wineries (and make excellent flower pots when they’re finished with) the simple questions remain - why are they in every winery? And how is oak used in the Hunter Valley?

Iain Riggs, Brokenwood

One such winemaker is Sarah Crowe, Chief Winemaker at bimbadgen Estate, who has a new 2000 litre barrel that she is particularly happy with:“The [larger] surface ratio of the bigger barrel means that it contributes subtle oak characteristics,” she says. “The aim is to produce a wine with subtle oak characteristics, fine tannins and structure. The larger format oak will integrate with the fruit characteristics without dominating them.”

At Tyrrell’s Wines, they have always preferred to use larger oak barrels, particularly for the production of their Hunter Valley red wines, as Chris Tyrrell explains:“We prefer to let the fruit do the talking in some of the old vineyards. Larger oak lets the individual vineyard characters shine through more clearly. Hunter Valley Shiraz - more often than not - will be medium-bodied, and the worst thing a winemaker can do is over-oak it.”

NEW VERSUS OLDAnother important aspect of how oak can influence the final wine is the age of the barrel. New barrels typically impart the strongest oak flavours, with the flavours then lessening with each successive fill, until, eventually, the oak is almost completely neutral and imparts no character at all. In this fashion, the winemaker can match up the desired style of wine with how much new oak is used. For example, a richer style of Hunter Valley Chardonnay might be best suited to newer, richer oak flavours, whilst a really fine and peppery Shiraz might be best matched with older oak. Typically, you will find that winemakers use a combination of new and older oak in an attempt to craft a more complex and balanced wine.

HUNTER VALLEY SEMILLON AND OAKFinally, one important thing to note is that whilst Hunter Valley Semillon can tend to show a toasty, oak-like character with a little time in the cellar, modern Hunter Valley Semillon is exclusively produced in stainless steel tanks.

This has been arrived at by years of evolution, with oak still used in Semillon production up until the late 1980s. As Riggs explains definitively, “The lower alcohol and finer style of Semillon did not, and does not, lend itself to oak,” - noting that the crisp, intense and pure modern wines are unquestionably more vibrant and than those produced using oak barrels. n

Bruce Tyrrell

Mark Richardson, Chris Tyrrell and Andrew Spinaze, Tyrrell’s

P.J. Charteris, Brokenwood

“We prefer to let the fruit do the talking in some of the old vineyards. Larger oak lets the individual vineyard characters shine through more clearly.” CHRIS TYRRELL

TYRR

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IMAG

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GIB

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POKOLBIN VILLAGE2188 Broke Road Pokolbin NSW 2320

Phone: 02 4998 6515

MON-FRI from 10 amSAT-SUN from 9 am

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wineprofile

lizjackson

WORDS BY MELINDA KELLY PHOTOGRAPHY BY CHRIS ELFES


“I am a local Hunter Valley girl and cannot imagine making wine or living anywhere else ....”


Do you have any tips for young, emerging winemakers? My best tip is to simply put your head down and work hard. Do not expect to start at the top and definitely enjoy your days as a tired, dirty cellar hand; they are some of my best memories. I have always believed that it is amazing what you can learn if you shut your mouth and open your ears and eyes.

What do you see as the future for the Hunter Valley wine industry? I see the combination of the young guys (and girls, of course)together with the experience of the old guard putting us in good stead for the future. Together, we can continue to make great wine and, in doing so, we can ensure a bright future for our industry.

What has been your best experience? On a personal level, that would have to be marrying Shaun Silkman last November. Professionally, being awarded Dux of the Len Evans Tutorial was just the most rewarding experience.

What has been your worst experience? Suddenly realising I have to spend the rest of my life with Shaun. No, seriously, Shaun, I am just joking!

Everyone has a favourite Hunter Valley hideout - what is your favourite place in the Hunter Valley? My father has a gorgeous cattle property with cool views of the Hunter Valley. Before I became pregnant there was nothing better than a having a beer or two whilst enjoying that view. Now that I am expecting our first baby and obviously can’t enjoy the beers, I am just as happy with the view and some peace and quiet.

To date, what has been your best ever wine and food experience? I would have to say the entire week of the Evans Tutorial. It was an amazing week of totally amazing food and wine, and an experience I will never forget. And one that my waistline has never recovered from.

If you could choose your last meal, what would it be? Very simple - cheese, cheese and more cheese, with, of course, a sneaky bottle or two of Hunter Valley Semillon. n

wineprofile

f

or Liz Jackson, Chief Winemaker at First Creek Wines, the last 12 months have been hugely successful and mind-blowingly busy.Besides being responsible for the

winemaking for 25 wine companies, having had a stellar year on the wine show circuit, and getting married, she has also added several prestigious awards to her ever-expanding portfolio of accolades.

She was named in the prestigious Ten People to Watch in 2011 in the Sydney Morning Herald’s Sydney Magazine, and was one of the stars of the NSW Wine Awards, with five of her wines listed in the NSW Top 40, including the wine judged NSW Wine of the Year.

She has just been named the 2011 Hunter Valley Winemaker of The Year at the Hunter Valley Legends & Wine Industry Awards, and, with her first child due in mid-September, her life is about to get a whole lot busier.

Melinda Kelly caught up with Liz for a quick chat.

You were recently named the 2011 Hunter Valley Wine Industry Winemaker of the Year. How did you find that? It was amazing. I was, and still am, completely stunned. It is such a great honour to be recognised by my peers and the Hunter Valley Wine industry. I didn’t see it coming, but I am very excited to have the recognition and look forward to the coming year.

Why the Hunter Valley? It is home, sweet home. I am a local Hunter Valley girl and cannot imagine making wine or living anywhere else - mind you, a long-term holiday in Burgundy would be nice! I feel very spoilt having my family close by and a great career. I think that is called having your cake and eating it, too.

Did you ever consider another career, apart from winemaking? Growing up, I always wanted to be a vet, but I guess I should have studied a little harder at school. Now I just spoil my two very cute staffies, Jack and Chilli.

Who, or what, has influenced you most, professionally? I really love being around people who are passionate about their jobs. Just working with them and listening to them is so influential. P.J. Charteris, Iain Riggs, Sarah Kate and Dan Dineen, and undoubtedly the McGuigans, have all been great influences on my career.

What is your favourite First Creek Wine? The 2009 Winemakers Reserve Semillon.

wine


A Little Bit Alternative

The Hunter Valley, like most great international wine regions, has a select group of grape varieties it produces well. Not just well, but world-class well,

particularly in the case of Semillon and Shiraz. But the Hunter Valley isn’t about to rest on this (world-class) reputation, with a strengthening push by local vignerons to explore what lies beyond these French, more ‘traditional’ styles. They are discovering interesting Italian, Spanish and more unusual French grape varieties.

WORDS BY ANDREW GRAHAM PHOTOGRAPHY BY CHRIS ELFES


Some of the producers at the forefront of this movement include David Hook at David Hook Wines, Suzanne and Ian Little at The Little Wine Company, the Lusby family at Tintilla Estate, and Andrew Margan at Margan Family Wines, among others. This band of dedicated winemakers has recently found success with varieties such as Piedmont’s popular Barbera, Spain’s national grape Tempranillo, Tuscany’s renowned Sangiovese and the revived super grape of France’s Rhône Valley, Viognier, not to mention Pinot Grigio and Mourvedre.

Of these varieties, several have proven to be particularly well-suited to the Hunter. Barbera is one of these: a grape that is the third-most planted in Italy and nicknamed the ‘people’s wine’, such is its popularity in Northern Italy’s Piedmont region, its traditional heartland.

In the Hunter, Barbera has gained popularity amongst many producers, particularly due to its reputation for retaining its acidity and freshness even in the warmest seasons, whilst producing delicious and food-friendly, medium-bodied reds.

One Hunter producer to particularly focus upon Barbera is Andrew Margan, who first planted the grape back in 1998. His Barbera has continued to grow in popularity over the last decade, with the public embracing it too.

“We are grafting another three acres over to it now, just to keep up,” he said.

Margan’s Barbera vines - now the oldest in the Hunter Valley - were originally sourced from some of Australia’s oldest (and arguably highest quality) Barbera plantings, at Mudgee’s ‘Montrose’ vineyard, which is now owned by the Oatley family.

What originally drew Margan to Barbera though, was actually Merlot.

“We were looking for something medium-bodied like Merlot after lots of success with it [Merlot],” he said. “After trying a few Mudgee Barberas, I thought that it might work well here in the Hunter.”

The only real challenge Margan has found with Barbera is its intolerance to heat.

“It used to defoliate [lose all its leaves] when it got really hot. But it doesn’t seem do that now the vines are getting older,” he said.

Like Margan, another producer who has had considerable success with Barbera is David Hook. Hook’s Barbera is also sourced from the original Montrose plantings, and in fact beat off a host of highly-regarded wines to pick up the trophy for Best Dry Red Table Wine produced from Spanish and Italian varieties at the 2009 NSW Small Winemakers Show.

But it doesn’t stop there, with Hook also making great wine out of another alternative variety, Viognier. Viognier originated in France’s Rhône Valley, where it has been grown for many centuries, and is still used both in the production of full-flavoured white wines and also fermented with Shiraz to make perfumed Shiraz Viognier blends.

For Hook, it was his time working in the south of France that convinced him of the merits of Viognier, where it is picked early and made into a refreshing, texturally dry white. Similarly, Hook’s Viognier is deliberately made in a lighter and more refreshing style.

“We pick it early to avoid it getting too ripe and fat. The style then becomes more fruit-driven and light, making for almost an introductory Viognier style,” David said.

Suzanne and Ian Little have also been working with Viognier since 2001, with Suzanne particularly convinced by its merits.

“I know I’m often out on my own with this one, but my favourite of all alternatives (white or red) would have to be Viognier. We have three in our range, so that has to say something!” she said. “I guess it comes from my background of making Chardonnay.”

“As a winemaker, [Viognier] is a variety you can put your own stamp on. With Viognier, you have all the winemaking options in front of you, and that’s fun!”

SUZANNE LITTLE

Of all the alternative varieties that the Littles work with, however, the variety they see showing the most potential in the Hunter is Tempranillo.

Tempranillo is to Spain what Shiraz is to Australia, with more Tempranillo planted in Spain than there are grapes planted in all of Australia! One of the many attractions of Tempranillo is that its thick skin and relatively short growing cycle allow it to be picked before the Hunter’s late summer rains. In fact, the name ‘Tempranillo’ comes from ‘temprano’, Spanish for ‘early’, though Suzanne and Ian Little don’t quite agree.

“It’s meant to be an early ripening variety, but we suspect that’s a load of rubbish,” Suzanne said.

Proving the potential of Tempranillo in the Hunter, both belebula and benwarin have produced critically acclaimed Tempranillos of late, with Belebula winning a trophy at the 2008 NSW Small Winemakers Show with their 2007 Tempranillo.

Andrew Margan is looking closely at Tempranillo too, along with some other high-acid Mediterranean varieties that flourish in similar climates to the Hunter. Margan also has some of the oldest plantings of a variety considered alternative for the Hunter: Mourvedre. Also known as Mataro, Mourvedre is largely found in the Barossa Valley and McLaren Vale and is basically a rarity outside South Australia, let alone found in the Hunter.

But Margan’s Mourvedre, planted in the 1960s, has proven to be more than just an oddity, with Margan regarding it as an excellent bedfellow for Hunter Shiraz, adding some sleek dusty characters to old-vine Shiraz.

Another variety that has found a home in the Hunter, and is considered by many to be ideally suited to the Hunter climate, is Sangiovese. This variety is already being used in the making of some pretty attractive wines.

If we want to talk Sangiovese in the Hunter, we have to talk about the Lusby family’s Tintilla Estate. The Lusbys were the first producers in the Hunter to plant this ‘noble grape of Italy’, and now produce three Sangiovese-based wines, including a very popular Sangiovese Rosé and the highly-lauded Saphira Sangiovese.

They believe the key to their success with this variety is ensuring it doesn’t crop too heavily, which dilutes its flavours. To avoid this, they thin the crop just as the grapes are changing colour, removing the green berries and pressing them to make their own delicious Hunter verjuice.

Another producer who has found success with Sangiovese is Benwarin Wines, run by Allan and Janneke Bagley. Their 2005 Sangiovese picked up two silver medals and some serious critical acclaim.

Apart from the Bagleys at Benwarin and the Lusbys at Tintilla, Sangiovese is being produced by at least ten other wineries in the Hunter Valley, with similar numbers for Viognier, and potentially Tempranillo - proving just how interested Hunter Valley producers are in these alternative varieties.

The best motivation for the push toward alternative varieties came from Suzanne Little herself: “[The Hunter Valley] is the most-visited wine region in Australia and we can certainly have other strings to our bow. Variety is the spice of life!”n

Sparkling Shiraz 2010

+ more traditional & niche wine varieties

The Hunter’s best kept

Secret is out...

Treat your tastebuds! Visit our breathtakingvineyard in the rolling hills of Pokolbin to discover the best the Hunter Valley has to offer.

Centurion Wines 110 Old North Road Pokolbin NSWCellar door open weekends 10am-4pmwww.centurionwines.com

Pinot Chardonnay Methode Champenoise NV

winemeet the localsWORDS BY GRANT RADFORD

STUART HORDERNASSISTANT WINEMAKER AT bROKENWOOD WINES Assistant Winemaker, Stuart Hordern, has been making wine at Brokenwood Wines under the guidance of P.J. Charteris for the last two years. Prior to that, he refined his skills as Assistant Winemaker at Tyrrell’s Vineyards. He’s also a regular on the footy field with the Pokolbin Reds, and has been known to give the opposition a run for their money. What is the best part of your job?Working with fruit from Graveyard, which I believe is the most famous vineyard in the valley.What is the worst part of your job?Deciding what to drink next.A typical day for you includes?Tea, work, coffee, work, rugby training, beer. What is your most memorable bottle tasted? That would have to be an ’82 DRC La Tâche.What are you currently drinking at home? G&T.You relax by…?Playing rugby for the Pokolbin Reds! Go the Reds!Your most embarrassing moment was…?The first wine dinner I hosted at Bathers Pavilion where I ran the options game… Enough said!The best visitor is the one who… is open-minded.

What is your favourite food and wine match?It goes without saying: Semillon and oysters, Pinot and duck. What is your favourite local produce?Nulkaba Hatchery quail and Hunter River school prawns. Do you like to cook? Yes, toast is becoming my speciality. I am becoming quite good at not burning it.What is your favourite local wine and food combination? How about Brokenwood Graveyard with a rare rib-eye steak from Trunks Butchery at Singleton.Most unusual food and wine match you have experienced? Dr Jurds and mountain oysters.

Music that gets you through a hard day’s work?The Liberators, the Strokes, or the Rolling Stones.If you were a wine, what would it be and why? Champagne, because, “in victory you deserve it, and in defeat you need it.” (W. Churchill)What is the best thing about living in the Hunter Valley? The great sense of community among all the Hunter Valley Winemakers.Your fantasy dinner party guests would be?Winston Churchill, Len Evans, Thomas Jefferson, Keira Knightly, Penelope Cruz, Hugh Rainger.Your last meal and drinks would be?Vintage Krug with bacon and eggs.It’s not cool but I love… my job.If I wasn’t a winemaker, I would like to be a… farmer.What is your favourite product on offer at the moment? 2009 Brokenwood Verona Vineyard Shiraz.Favourite holiday destination (outside of the Hunter, of course)? France or VietnamI wish I had… more time.If I could live anywhere, it would be…? South-West France.

www.centurionwines.com

RESTAURANTCuveé@ PETERSON HOUSE

Restaurant Cuvee located at Peterson House offers

modern Australian cuisine at its best. Our al-a-carte menu has been designed using fresh local produce

- with seasonal menu changes, you will be sure

to find something to please your palate. The romance

of the building provides a beautiful setting for

weddings, private functions, corporate dinners or any

special occasion of celebration.

Open 7 days Breakfast 8.30am – 11.00am Lunch 12.00pm – 3.00pm Corner of Broke Road & Wine Country Drive, Pokolbin NSW 2320

P 02 4998 7881 E [email protected]

LYDIA MCNAUGHTONFOOD & bEVERAGE OPERATIONS MANAGER, RESTAURANT SANCTUARY Lydia McNaughton says she has always been passionate about working in the hospitality industry. She started her career in Pokolbin after completing her Higher School Certificate. She has worked in several local restaurants, including the Verandah Restaurant, and has recently returned to Restaurant Sanctuary at Peppers Guest House where she is Food & Beverage Operations Manager.

What is the best part of your job?The feeling of satisfaction I get at the end of a busy and high pressure service, knowing that my guests have all had their expectations exceeded through not only the food and wine, but also the service and ambience of the restaurant. What is the worst part of your job?When a guest is disgruntled (whether for good reason or not), and when not one thing you do makes it any better.A typical day includes… A trip to the gym, emails and work.What is your most memorable bottle ever tasted?The very first Hunter Valley Cabernet Merlot that I tasted as a young and inexperienced trainee, thus beginning my adoration for red wine.What do you drink at home?It really does depend on my mood, the weather, and what we’re eating, but generally it is Hunter Valley Shiraz or a Cabernet blend.What was your most memorable embarrassing moment?Put it this way, a tray of sparkling wine and Midori cocktails, slippery tiles, and white cashmere don’t work so well together… Thankfully, the lady was very understanding and didn’t send us the dry cleaning bill. (I was a trainee at the time.) The best customer/visitor is the one who… Offers constructive criticism if they haven’t enjoyed their meal, rather than flatly stating that ‘it was terrible’ without giving an explanation. What is your favourite food and wine match?I have quite a few favourites, but cheese is always up there. We’ve got an imported cheese option on our menu at the moment, and some pretty wonderful product comes through from our supplier, so right now I love Blu Marte with a drop of local sticky.Your fantasy dinner party guests are… John Galliano and Coco Chanel. Completely different, but so alike.What would your last meal and drinks be?Anything served on a big table surrounded by laughter in a Tuscan farmhouse.It’s not cool, but I love it … Baking. It relaxes me.If you weren’t you, who would you like to be?Eva Peron.

[email protected]

Rustic Mediterranean inspired cuisine in a spectacular outdoor setting. Views from every table of manicured vines,

picturesque countryside and the winding Hunter River.

Saturday lunch 12-3pmSunday breakfast 10am-11.30amSunday lunch 11.30am-3.30pm

Wyndham Estate Winery,Dalwood Rd, Dalwood via Branxton

www.olivetreerestaurant.com.auPh 02 4938 1831

If you weren’t a restaurant manager, what would you be?A nutritionist/dietician.What is your favourite product on offer at the moment?Our new pork dish with rhubarb and honeycomb, and our venison carpaccio is a close second.What is your favourite holiday destination (outside the Hunter, of course)?It’s a tough choice between France, Brazil and Italy. I would visit those places again in a heartbeat.

ANTHONY ANDREWSQUALITY ASSURANCE/EXPORT DIRECTOR with WOODLANDS OLIVE GROVEAnthony Andrews and his family have called upon their Greek heritage and passion to establish their successful olive estate, Woodlands Olive Grove, which is nestled in the beautiful Broke Fordwich area. Anthony says that, through Woodlands Olive Grove, his family has pursued a passion for olive growing which started in a small mountain village in Greece over 70 years ago.

What were your previous/other positions?Builder, and butcher in our other family business, the Ampco Group.

What is the best part of your current job?Developing our olive and olive oil products, then selling them to long-term clients. And of course, introducing new customers to the taste sensation of fantastic, fresh olive oil.

What is the worst part of your current job?Having to constantly pack up all my gear; I spread my week between Sydney and the Hunter Valley, so the packing and unpacking can be a real pain.

A typical day includes…I usually try to go for a morning jog, then read the papers over breakfast. Then it’s down to the business of attending to emails, seeing our clients and arranging business trips.

What was your most memorable bottle tasted? 2006 Margan’s Shiraz.What are you currently drinking at home?7 Star Metaxa and 2005 Brokenwood Wines Cabernet Merlot.

How do you relax? When I am at our farm at Broke, I love to sit by the fire with a good book and a bottle of Hunter Valley wine.

The best customer/visitor is one who…Buys all of your stock.

Favourite wine and food match?Grilled snapper fillets and a Hunter Valley Semillon.

What would your last meal and drinks be?BBQ lamb on a spit, with a bottle of Hunter Valley Shiraz.

It’s not cool, but I love…Life in the country.

What is your favourite product on offer at the moment? Our Woodlands Premium Extra Virgin Olive Oil; it’s just so flavoursome. It’s a perfect dip for a hunk of crusty bread and is delicious drizzled over roasted vegies or as a dressing for all types of salads.

What is your favourite holiday destination (outside of the Hunter Valley, of course)?Greece, Japan and Germany, where I shun the big cities and experience small towns and the type of life I live here in the Hunter Valley.

I wish I had…More time and light in my busy day.

I’m very bad at… Saying no. n

wine

Tintilla Estate2008Shortland RN Fortified Liqueur ShirazRRP $26

COMPANY OVERVIEWThe art of distillation goes back to Roman times, though lost in the dark ages; it was introduced by the Moors to the Iberian Peninsula for the extraction and making of perfumes. This skill was later adapted by the Portuguese to produce grape spirit they then used for the fortification of wines from the Douro Valley to make port wine.

From the earliest days of wine making in Australia there has been a tradition of fortifying wine with distilled grape spirit to produce a typically richer, sweeter, more robust and firm textured wine with higher alcohol. These wines travel well, and are less likely to spoil.

This wine was named after the naval officer John Shortland (who no doubt was familiar with Port) who discovered the Hunter Valley in 1797, and is an ancestor of the Tintilla Family.

WINEMAKING NOTES Tintilla Estate has been making fortified wines for over 15 years. The concentrated flavours of our low yielding Shiraz are ideally captured in the fortifying process with the addition of grape spirit when about half the sugar has been fermented (at a beaumé of approximately nine). The wine was aged in old 300l barrels, left on the lees for some months and racked and returned to the barrels to allow the tannins, fruit and alcohol to integrate. It was bottled as a vintage style after 18 months.

TASTING NOTESRich dark fruit mouth feel, lovely mellow characters with a touch of winter warming alcohol, soft tannins and a smooth finish when opened now. Over time the tannins and tartrate crystals will deposit inside the bottle and the fruit characters will come to the fore. A richer, more complex and more glorious wine will develop. This is a style to put down for ten to 20 years.

FOOD MATCH Best enjoyed after meals with coffee, as a desert wine or with cheese.

725 Hermitage Road POKOLBIN www.tintilla.com.au

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p 02 6575 7093 e [email protected]

Cellar door open 7 days 10:30am - 6pm

638 DeBeyers Rd POKOLBIN www.tulloch.com.au

u WINNER 2007 CELLAR DOOR OF THE YEAR - Hunter Valley Wine Industry Awards up 02 4998 7580 e [email protected] Door 10am - 5pm daily (except Good Friday & Christmas Day)

winereviews

Tulloch2007Limited Release Hector Shiraz RRP $60

COMPANY OVERVIEWThe Tulloch story began in 1895 when John Younie Tulloch accepted an unusual settlement of a debt, a property in Pokolbin. Starting with just five acres of Shiraz, the Tulloch name is now synonymous with the Hunter. Visitors to the Cellar Door are invited to experience the true heritage of the Hunter and to sample some of the regions most renowned wines. Located in the heart of Pokolbin, the award-winning Tulloch Cellar Door is a must visit Hunter destination.

WINEMAKING NOTES The 2007 vintage is the 14th release of our flagship Shiraz and commemorates Hector Tulloch, who brought the label to prominence in the 1950’s. Over the last 22 years we have produced 14 vintages of Hector, reflecting our standards of only releasing this wine in exceptional years. The Shiraz grapes used to produce this wine are sourced from selected Pokolbin vineyards, chosen for their quality in each given year. The wine displays soft, rounded, regional Hunter Valley characters, and can be cellared for some years to come. Previous released of this Tulloch flagship wine have been 1986, 1987, 1989, 1991, 1994, 1995, 1996, 1999, 2000, 2003, 2004, 2005 and 2006.

TASTING NOTESThis medium bodied Shiraz is produced from grapes grown in the Parish of Pokolbin, some vines of which are in excess of 100 years. Aromas of lifted blackcurrants, cherries and dried herbs are trademarks of this medium bodied traditional Hunter Valley style wine. Black berry fruits carry from the nose to the palate layered with velvet tannins and delicate cedar and mocha oak. An ideal wine to enjoy with a meal, this wine is suitable for medium to long term cellaring.

Available at the Cellar Door and through our 1895 Wine Club.

FOOD MATCH Best matched to full flavoured red meat dishes.

wine

Hungerford Hill2009Hunter Valley ‘Hillside’ ShirazRRP $35

COMPANY OVERVIEWHungerford Hill is a Hunter Valley icon and a champion of New South Wales winemaking. Family owned and operated, Hungerford Hill produces a range of outstanding wines from its home in the Hunter Valley as well as cool climate regions of Tumbarumba and Hilltops in Southern New South Wales.

Hungerford Hill winery is located at the eastern end of Broke Road, with our Cellar Door open from 10am every day (except Christmas Day).James Halliday 5 Star Winery - 2011 Australian Wine Companion

WINEMAKING NOTES From the 2009 vintage Hungerford Hill has produced a stunning Single Vineyard wine that will impress. ‘Hillside’ vineyard is located on Marrowbone Road in Pokolbin and produces premium quality fruit. Whilst a traditional dry style Hunter table wine, it maintains medium weight on the palate and is packed with sweet blackcurrant fruit. The subtle influence from the best New and One year old French oak completes the package. A great wine to cellar.

TASTING NOTESAn elegant style of Hunter Valley Shiraz, this wine exhibits a deep crimson and plum hue with complex savoury aromas of spice, eucalypt and black forest cake. Medium bodied on the palate, deeply rich in currant and plum fruit flavours with a soft silky texture and integrated tannins. This wine is approachable now, however will benefit from further cellaring.

FOOD MATCH Enjoy our 2009 Hillside Shiraz with full flavoured red meat dishes such as the Dry Spiced Mandagery Creek Venison with Pumpkin, Binnorie Goat’s Cheese, Sweet Pea and Macadamia served at Muse Restaurant & Café at Hungerford Hill.

2450 Broke Road POKOLBIN www.hungerfordhill.com.au

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Cellar door 10am - 5pm Sunday to Thursday • 10am - 6pm Friday and Saturday

790 McDonalds Road POKOLBIN www.bimbadgen.com.au

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bimbadgen Estate2010VerdelhoRRP $20

COMPANY OVERVIEWSituated in the heart of Hunter Valley Wine Country, Bimbadgen Estate is a state of the art, open plan winery comprising of 40 year old vineyards, contemporary Cellar Door, award-winning restaurant – Esca Bimbadgen and outdoor concert venue.

The vineyards comprise of two Hunter Valley properties, with select contract vineyards Australia wide to produce the Bimbadgen range of wines encompassing over 23 varieties and styles. Bimbadgen has been inducted into the Hunter and NSW Tourism’s Hall of Fame for its outstanding contribution to tourism, and rated a James Halliday 2011Wine Companion Five-Star Winery.

WINEMAKING NOTES Fruit was sourced from our long term contract vineyard in the Lower Hunter Valley, the Somerset vineyard on Oakey Creek Road, Pokolbin. The fruit was machine harvested on 21st January 2010.

After crushing/destemming the grape must was drained and pressed and the resultant juice cold settled. We pay careful attention to the juice, generally only using free run portions. This wine was then fermented at cool temperatures in stainless steel tanks for three weeks. The wine was blended and aged on light yeast lees in tank until bottling.

TASTING NOTESThis Verdelho is a bright, medium straw in colour. Aromas show tropical fruits with fresh sherbet and some lemon citrus. On the palate, guava, tropical and creamy sherbet flavours are well balanced with tangy citrus acidity.

FOOD MATCH The fruity flavours and crisp finish of this Verdelho make this wine an ideal accompaniment to dishes such as fresh salads or alternatively try with some roast pork. Within Esca Bimbadgen, the Bimbadgen Estate 2010 Verdelho has been matched to the visually beautiful dish of tomato jelly, Binnorie Dairy valencay, roasted golden baby beetroots, with fennel and edible flowers.


Cellar door open 10am to 5pm Sunday - Thursday • 10am to 7pm Friday and Saturday

wine

De bortoli Wines2009Will’s Hill ShirazRRP $40

COMPANY OVERVIEWDe Bortoli Wines is a boutique winery in the heart of the Hunter Valley. Farming of the 34 hectare property is by biological techniques, ensuring our estate grown wines are a “natural expression of the vineyard” capturing the essence of site, soil and season. Our philosophy is to create wines with detail, texture and minerality, charm and interest.

As a family we are driven by our desire to leave a legacy for future generations, an idea that has resonance for any family-owned company.

WINEMAKING NOTES Vintage conditions were mild and overcast with humid conditions offering a challenging maturation period requiring fastidious fruit selection. Fruit of the highest quality was hand- picked at optimum maturity from our Wills Hills Vineyard.Fifty per cent of fruit was placed whole on the bottom of a stainless steel open fermenter with rest gently de-stemmed to maintain the berries intact and tipped on top of the whole fruit. Cold maceration for 72 hours allowed a slow controlled initiation of fermentation with indigenous yeasts to enhance complexity and colour extraction. Fermentation was over 12 days reaching a maximum of 28C. Post fermentation maceration took a further five days with plunging before pressing.

TASTING NOTESThis wine is bright medium red with ruby garnet hues offering a bouquet of lifted dark berries with complex spice and earth aromas and a hint of graphite. The palate is fine, detailed, medium bodied Hunter Valley Shiraz with integrated tannins and exotic spices. Mouth filling flavours of dark berries and rich spicey fruit.Will’s Hill Shiraz will continue to develop with good cellaring conditions over the next eight to ten years.

FOOD MATCH A good slice of Stelvio cheese and Calabrese Salami on ciabatta bread dusted with semolina.

532 Wine Country Drive POKOLBIN www.debortoli.com.au

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Cellar door open 7 days 9am - 5pm

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Margan2009White Label Shiraz MourvedreRRP $35

COMPANY OVERVIEWMargan Family Winegrowers was established over a decade ago and are proud to be considered a leading premium wine producer. Winemaker, Andrew Margan, handcrafts unique wines which show contemporary personality but also show respect to their regional heritage.

All grapes are grown on the low yielding, old-vine Margan vineyards and the wines are made onsite at Margan winery. The Margan winery, vineyards, tasting room and restaurant are based in the picturesque valley of Broke Fordwich.

WINEMAKING NOTES The 2009 vintage was an outstanding vintage for red in the Hunter Valley. The grapes for this wine were picked from 40 year old vines growing on the red clay of the Margan Vere Vineyard. With an average yield of only half a tonne per acre the fruit was picked at full ripeness and was intensely concentrated in flavour. Fermentation was under cool conditions using cultured aromatic yeast, followed by maturation in new French oak barriques for 20 months prior to bottling.

TASTING NOTESThe dusty richness of the Mourvedre coupled with the spicy savoury characters of the Shiraz provides a wine of interesting structure and complexity.The subtle use of oak allows for the integration of soft vanillan characters into the wine.The savoury tannins in this wine balance out the middle palate creating a wine that is long and savoury. Enjoy now or cellar for extra complexity.

FOOD MATCH Enjoy with Braised Wagyu Shin on the menu now at Margan Restaurant

1238 Milbrodale Road BROKE www.margan.com.au

p 02 6579 1372 e [email protected] Door open 7 days 10am -5pm

food

273 Sweetwater Road POKOLBIN www.ridgeview.com.au

p 02 6574 7332 e [email protected] Friday 12pm - late, Saturday 8am - late, Sunday 8am - 3pm. Opened public holidays and closed Christmas.

RECIPE FROM RIDGE VIEW RESTAURANT & CAFE HEAD CHEF TIMOTHY SUFFELLPHOTOGRAPHY CHRIS ELFES

CRISPY SKINNED ATLANTIC SALMON ON ASIAN bUCKWHEAT NODDLE & VEGETAbLES WITH WAKAMI NUOC CHAM DRESSINGServes 4 as a main

Nuoc Cham Dressing2 long red chillies, seeded & chopped1 garlic clove, crushed30g palm sugar30g lime juice45g water45g fish sauce30g rice wine vinegar30g coriander leaves4 wakami seaweed sheets (available at local supermarket)30g mint leaves

Asian buckwheat Noodles100g buckwheat noodles1 bundle bok choy, sliced lengthways1 large red capsicum, cut into strips 1 punnet shitake mushrooms1 zucchini, cut into strips

Salmon4 x 180g salmon portions, skin on

Nuoc Cham Dressing1. Pound chillies & garlic to a fine paste.2. Bring wet ingredients to the boil.3. Add palm sugar cook until dissolved. Allow to cool.4. Chop coriander, mint and wakami.5. Combine all ingredients.

Noodles1. Place the noodles in salted boiling water until just cooked. Immediately cool in iced water.2. Dry noodles on a paper towel. Toss in a little oil.3. Fry the noodles in a non-stick pan until they start to crisp. Add all vegetables and cook until soft.

Salmon1. Score the skin of the salmon with a sharp knife with 3 or 4 shallow cuts into each.2. Heat some oil and butter in a pan. Place salmon pieces skin side down without touching each other.3. Crisp the skin slowly over a medium heat & turn over to seal the other side.4. Finish in oven to your liking. At Ridgeview we serve our salmon medium.

To Serve1. Place noodles on the centre of the plate.2. Top with the salmon skin side up and dress with Nuoc Cham.

273 Sweetwater Road POKOLBIN www.ridgeview.com.au

food

Ekerts Road POKOLBIN www.peppers.com.au

p 02 4993 8998 e [email protected] breakfast 7am - 10am Mon-Fri & 7.30 - 10.30 Sat - Sun,Lunch 12 - 2.30pm 7 days, Dinner 6.30 - 9pm 7 days

RECIPE FROM RESTAURANT SANCTUARY HEAD CHEF MICHAEL bOLAMPHOTOGRAPHY CHRIS ELFES

bRAISED PORK bELLY WITH TONKA bEAN AIOLI, RHUbARD & HONEYCOMbServes 4 as main

Pork belly½ side pork belly (approx 1.3kg)500g table salt2 litres braising liquid (or 2 litres veal stock & aromats like cardamom, star anise, cinnamon quills)

Tonka bean Aioli2 egg yolks25g dijon mustard½ garlic minced10ml yuzu juice (or mandarin or lemon)2 tonka beans (lightly roasted, cooled and finely grated)15ml cabernet sauvignon vinegar400ml grapeseed oilSalt* Make as per basic aioli method

Rhubarb250g rhubarb (wash & trim to two inch batons)30g vanilla sugar30g freshly squeezed orange juice30g Cabernet Sauvignon vinegar½ orange zest

Pork1. Salt pork belly skin side overnight.2. Remove salt and wipe clean with tea towel. Do not rinse.3. Bring braising liquid to the boil and pour into a deep tray, add pork belly then cover firstly with baking paper and cover again with foil. Bake in a pre-heated oven at 150ºc for 3-4 hours. 4. Remove pork belly and place in a clean tray lined with baking paper. Cover with baking paper and place another tray on top to weight for 5-6 hours. Portion to desired size.

Rhubarb1. Combine all ingredients in a vacuum seal bag or zip lock bag. Poach at 60ºC for 10-15 minutes. The rhubarb should still hold its shape and texture but soften under pressure. Portion to desired size.

To Serve1. Seal pork belly skin side down in a pan on a low heat until skin is golden. Place in oven for 5-7minutes. Glaze rhubarb in pan with some poaching juices.2. Dress plate with tonka bean mayonnaise, rhubarb, fresh honeycomb and pork belly.3. Garnish dish with bee pollen, grue de cacao, brocolli stems and pepper flowers.

food

a winter’s passion

WORDS BY GRANT RADFORD & NICOLE MACLEAN PHOTOGRAPHY BY CHRIS ELFES


Whether it is your first trip to the Hunter Valley or you are one of the many who have already fallen

under its spell, it doesn’t take long to understand why visitors and locals alike believe the real romance of the region truly comes alive as the temperature drops. Think: cool, clear, blue skies, amazing winter landscapes, relaxing walks through awe-inspiring scenery, long, hot baths, open fires and wine and food experiences that are second to none. Oh, and a glass of full-bodied red to end the day, please.

Let yourself be seduced by a Hunter Valley winter sojourn ...The air is crisp and the winter sun shines through as you watch the mist roll slowly down the majestic Brokenback Mountains. Its slow descent seems to match your own lazy winters’ morning pace. There’s no reason to rush, so take time to soak up the natural beauty as you wander through bare, dormant vines that hold the potential for next year’s harvest.

Grapes harvested in the heat and often diverse conditions of previous months have been fermented, lovingly tended to and now sit patiently in tank or barrel, awaiting the skills of the winemaker and the majesty of mother-nature to work their magic.

Winemakers, viticulturists and locals welcome the cooler months as a reward and respite from the rigour and stress of a just-completed vintage, while eagerly embracing a passion for the comforts and charm of winter.

Whether you’re a self-confessed foodie or not, the cooler weather has most of us craving the familiar winter comforts of rich, hearty foods and warm, feel-good desserts. Of course, this change in cravings brings with it the inevitable shift in the wines we choose to enjoy.

Renowned French chef and local icon, Robbie Molines from bistro Molines, explains, “We may not put Mrs Semillon to bed, but we welcome Mrs Chardonnay with more frequency and vigour, and whilst we might not put Mr Pinot completely to rest, we will welcome Mr Shiraz with open arms as an excuse to celebrate the changing seasons with friends and loved ones.”

food


Top to bottom: 1. Chicken with Morcilla, Kingbrown Mushrooms and Porcini Jus - Margan Restaurant,2. Dining by the fire at The Cellar Restaurant, 3. Lamb Rack - Bistro Molines, 4. Braised Beef Cheeks from Esca Bimbadgen, 5. Soufflé - The Olive Tree Restaurant.

PHO

TO B

Y JO

HN

BAD

EN


Robbie warmly welcomes back to his kitchen familiar seasonal favourites such as swedes, parsnips, artichokes, asparagus, cavolo nero, borlotti beans and winter herbs like fresh tarragon, and assures us his excitement for these ingredients arrives long before the winter months set in.

What better way to start your day of winter indulgence than with breakfast at Restaurant Cuvee in Peterson House? Favourites are eggs benedict with lush hollandaise sauce or the “Champagne Breakfast” of egg, bacon, mushroom and spinach with a glass of sparkling wine.

If a lazy start to the day is more your style, why not drop into Froggies for a warm Nespresso coffee or T2 tea and choose from their fantastic range of sweet pastries. Or, head to the Smelly Cheese Shop for mug of Merlo coffee with handmade Adora chocolates.

Both stock artisan breads baked fresh in house daily, so while you’re getting your caffeine fix, why not grab a warm baguette and take-away for lunch on the run, or head back to your room for a few hours’ escape. A new take on an old favourite is Froggies pumpkin, honey and ginger soup with stone-baked ciabatta.

Which brings us to lunch; arguably the favourite activity of your winters’ day!Quick and casual, or long and indulgent, lunch can be whatever you desire.

For casual, relaxed lunching, try The Olive Tree Restaurant at the end of Dalwood Road, a few minutes from Branxton. Recommended is the roast Nulkaba free-range chicken with lemon, roast garlic and tarragon.

Take a drive out to Margan Restaurant at Broke, where Head Chef, Josh Davidson, is creating seasonally-inspired Mediterranean dishes. Two favourites featured over winter are pappardelle with rabbit ragu, pancetta, brussel sprouts, peas, preserved lemon and pecorino, and barbera-braised beef cheeks with horseradish custard and winter baby vegetables from their own Margan Kitchen Garden.

At Esca bimbadgen, current winter offerings include a confit of pork belly, apple aoli, micro turnips and caramelised apple, or try the seasonal tasting plate with matching Bimbadgen reds.

With one of the most stunning views in our region, bistro Molines has been the venue for many of our longest winter lunches. Robbie Molines is absolutely passionate about fresh seasonal produce. In his words, “We should be nurturing our little ribs with the sticky, gelatinous flavours of pigs’ trotters and slow-cooked beef cheeks.” This winter, guests at his Mount View Restaurant can enjoy a rich civet of wild rabbit with eschallots, turnips and wild mushrooms served with parmesan soft polenta and a bowl of fresh buttered peas and mint.

As night starts to fall and the temperature drops, the only thing to do is decide between the many world-class restaurants the Hunter Valley has on offer.

A favourite starter at the moment is a Jerusalem artichoke soup with chestnut and wattleseed at Restaurant Sanctuary in Peppers Guest House. This gorgeous, earthy soup is perfect with the warmth of a local chardonnay.

The Cellar Restaurant located in Hunter Valley Gardens is a long-time favourite of locals and visitors alike. Chef/Owner, Andrew Wright, delivers a menu that transforms local and seasonal ingredients into the rich and satisfying dishes we turn to during a Hunter winter. Savour twice-roasted duck in orange sauce with a mushroom, leek and thyme pie.

A relative newcomer is Emersons at Casuarina. Specialising in tasty tapas-style food at lunch, evenings bring spanner crab ravioli with lemon and thyme crumbs and a gorgeous pot au feu of beef with baby root vegetables and bone marrow beignets.

At Ridgeview Restaurant, enjoy two fantastic cool weather dishes. Real comfort food abounds in dishes like rosemary butter 12-hour braised goat with maltese peasant potatoes and va zania, or pork belly sausages with cypriot spices, grilled haloumi, roasted peppers, dill and baby caper salsa with ouzo dressing. Let your waiter recommend matching Ridgeview wines for that extra special experience.

Then there is spring… but that’s another story. n

HUNTER VALLEYCheese Factory

lunch all day • produce tastingsopen 7 days • 9am-5pm

@the small winemakers centre

426 mcdonalds road pokolbin hunter valley

p • 4998 6800e • [email protected]

w • www.australianregionalfood.com.au

australian regional food store and café

Artisan Regional Cheesemakers,the Hunter Valley Cheese Company have been

producing handmade preservative free cheeses on site for over 15 years.

• Factory Viewing and Tastings daily

• Award Winning

• Preservative Free

• Made with Vegetarian Rennet

• Complimentary Cheese Talk daily 11am & 3pm

• Factory Outlet Sales and Discounts

“Blessed are the Cheesemakers” HUNTER VALLEY CHEESE FACTORY & SHOP McGuigan’s Complex, 447 McDonalds Road

Pokolbin P: 4998 7744 E: [email protected]

W: www.huntervalleycheese.com.au

AUSTRALIAN REGIONALFood Store & Café

Sourced from state to state,city to coast, inland to island,

taste our fantastic range of clean,green Australian produce.

Breakfast 9am to 12 noonLunch 12noon to 4.30pm

& produce tastings

Open 7 days 9am to 5pm

@ the small winemakers centre 426 McDonalds Road Pokolbin

Hunter Valley

P: 4998 6800 E: [email protected]

W: www.australianregionalfood.com.au

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[email protected]

THE CELLAR RESTAURANT Awarded:● One Glass Rating (Recommended)

2008, 2009 & 2010Fine Wine PartnersWine List of the Year Awards

● One Glass Rating 2010 & 2011Sydney Morning Herald Good Food Guide

Chef/Owner Andrew Wright is passionateabout sourcing the freshest and best qualitylocal ingredients.

His ever-changing menu showcases his talent for combining contemporaryAustralian Fare with the influence ofEuropean traditions, presented in a simpleand uncomplicated manner.

Open for lunch and dinner – bookings recommended● Indoor and outdoor dining● Various menu options including

fixed price, à la carte and degustation● Air-conditioned in summer● Open fire in winter● Fully licensed

The Cellar is a hot spot for locals and a must for new visitors to the region.

Hunter Valley Gardens VillageBroke Road, Pokolbin. Tel: 4998 7584www.the-cellar-restaurant.com.au

“Such good food in such unpretentious surroundings is worthy of rural France”. THE LONDON SUNDAY TIMES

Saturday: Lunch 12-3pm; Sunday: Breakfast 10am – 11.30am; Lunch 11.30am – 3.30pmRustic Mediterranean inspired cuisine in a spectacular outdoor setting.

Views from every table of manicured vines, picturesque countryside & the winding Hunter River.

Ph: 02 4938 1831Wyndham Estate Winery, Dalwood Road, Dalwood via Branxton. www.olivetreerestaurant.com.au

Briar Grillade is located at Briar Ridge Vineyard

593 Mount View Road Mount View NSW 2325T: 02 4990 8601 F: 02 4990 7802E: [email protected]

Hall of Food | Pavilion G, Tempus Two Complex, 2144 Broke Road, Pokolbin | p 02 4998 6713 | f 02 4998 7650 | e [email protected] Village Shop | Shop 3, 2188 Broke Road, Pokolbin | p 02 4998 6960 | e [email protected] | w www.smellycheese.net.au

gourmet products cheeses gelato pizza

HUNTER VALLEY SMELLY CHEESE SHOPS• Providores of the finest local and imported gourmet foods.• Home of the Hunter Valley Gelato Company - the only “real” Italian hand made gelato in the Hunter region ‘made on site’ with over 200 flavours, including our very own Aussie range. • Delicious products can be purchased to take home or sit and indulge whilst in store with a glass of one of our local wines or beers. Fully licensed• Smelly’s Kitchen also has ‘French’ style bread baked daily, gourmet pizzas, stuffed baguettes, wraps, burgers and chips.

STOP! No need to look any further. We stock all your local favourite cheeses as well - Smelly’s own, Binnorie Dairy, Hunter Belle plus other favourites from around the country and the globe.• A gourmands’ delight - you have to see it to believe it! Come on in, have a big snoop around.• Enjoy a Merlo coffee with a hand made Adora chocolate.• Hampers, Wedding Fromage Cakes and Gelato Cakes also can be ordered. Gives us a call.• Conveniently open 7 days (closed Christmas Day).

E: [email protected]

www.the-cellar-restaurant.com.au

what’s onHunter Chefs & Co Winter LuncheonDate Monday, July 4, 2011Contact [email protected] www.hunterchefs.com.au Location Muse Restaurant & Café, Broke Rd, PokolbinJoin Hunter Chefs & Co and special guest Simon Thomson for a wonderful winter luncheon. Now a food writer and food critic for the Daily Telegraph in Sydney, Simon has spent six years as the editor of the Sydney Morning Herald Good Food Guide.

Keno/Herald Jungle Juice Race dayDate Tuesday, July 5, 2011Contact 4961 1573 www.winecountryraceclub.com.au Location Race Course Rd, CessnockCessnock Racecourse comes alive for the Keno/Herald Jungle Juice Race day. It’s a day to socialize, have fun and enjoy the best of country racing. Adults $15 & Concession $5.

Cocktail Artistry ClassesDate Wednesday, July 6, 2011 Contact 4998 7688 or [email protected] Location Goldfish Hunter Valley, Cnr Broke & McDonalds Rds, PokolbinEnjoy classic cocktail artistry classes, where you will learn how to mix drinks & shake it with the professionals. Class is $60 and includes three drinks per person & food as well as the chance to get up behind the bar with the bartenders themselves and test your skills. Bookings are essential.

Lawler Partners Winery Running Festival Date Sunday, July 17, 2011Contact 4934 8138 [email protected] Hunter Valley Gardens, Broke Rd, Pokolbin One of the most successful regional running events in NSW, this event offers marathon, ½ marathon, 10km 6.25km and 2km courses in & around Pokolbin. Based on Hunter Valley Gardens’ oval, the event runs through gardens, sections of vineyards, and other iconic Hunter Valley venues.

AUGUSTCocktail Artistry ClassesDate Wednesday, August 3, 2011 Contact 4998 7688 or [email protected] Location Goldfish Hunter Valley, Cnr Broke & McDonalds Rds, PokolbinEnjoy classic cocktail artistry classes, where you will learn how to mix drinks & shake it with the professionals. Class is $60 and includes three drinks per person & food as well as the chance to get up behind the bar with the bartenders themselves and test your skills. Bookings are essential.

Chocolate Festival @ Hunter Valley Gardens Date Saturday, August 6 and Sunday, August 7, 2011Contact 4998 4000 www.hvg.com.auLocation Broke Rd, Pokolbin Enjoy family fun activities inspired by chocolate. This festival inspires, informs, surprises, entertains and celebrates chocolate - an indulgent escape we all deserve once in a while. Enjoy display stalls with free entertainment, demonstrations, activities, competitions and prizes for the whole family. Don’t miss out on this chocolatey delight!

Goldfish 1st birthday bashDate Saturday, August 6, 2011Contact 4998 7688 or [email protected] Location Goldfish Hunter Valley, Cnr Broke & McDonalds Rds, PokolbinCome and help us celebrate our 1st birthday. Live entertainment and food & beverage specials throughout the night.

JULYWinter Twilight Winery Tour & Fireside Tasting Date Each Friday in July to October @ 4pmContact 6579 1386 www.whispering-brook.com Location Whispering Brook, Rodd St, Broke Indulge in a twilight winery tour at Whispering Brook this winter then warm yourself with a fireside wine tasting.

July School Holiday Fun @ Hunter Valley GardensDate Saturday, July 2 to Sunday, July 17, 2011Contact 4998 4000 www.hvg.com.auLocation Broke Rd, Pokolbin Head to Hunter Valley Gardens for loads of fun, games, activities and entertainment during the July school holidays. Go to the website to check out the full programme.

Winter Rose Pruning @ Hunter Valley GardensDate Friday July 1 to Sunday, July 31, 2011Contact 4998 4000 www.hvg.com.auLocation Broke Rd, Pokolbin Get expert rose pruning advice & techniques from the horticulture team at Hunter Valley Gardens this winter. They have over 35, 000 roses to prune each year so know exactly the right techniques for a vast range of roses. Demonstrations & talks begin at 10:30am, and you can even take home a free rose cutting.

boolarngDate Saturday, July 2 to Saturday, August 6, 2011Contact 4991 6619 [email protected] www.cragnet.au Location Cessnock Regional Art Gallery, 16 Vincent St, CessnockAn inspiring exhibition of indigenous art to mark NAIDOC week 2011 created by local artists with a strong showing by young and emerging indigenous artists from within the lower Hunter Valley community.

The Verandah Restaurant Locals Night Date Sunday, July 3, 2011Contact 4998 7231 www.verandahrestaurant.com.au Location Calais Estate, Palmer’s Lane, Pokolbin “French Night” at The Verandah Restaurant. Starting at 6:30pm with complimentary canapés and bubbles, followed by a five course tapas style degustation dinner. $50 per person, BYO no corkage.

Jazz @ Catherine ValeDate Sunday, July 3, 2011Contact 6579 1334 www.catherinevale.com.auLocation Catherine Vale Vineyard, 656 Milbrodale Rd, Fordwich Catherine Vales annual jazz day is on again featuring the Preservation Jazz Band from Newcastle, and loads of great wine and food. Music begins around noon til 3pm. No BYO alcohol.



what’s on

Strings in the Winery Date Saturday, September 3, 2011 Contact 4990 4526 www.allandalewinery.com.auLocation Allandale Winery, 132 Lovedale Rd, LovedaleSince 1995 a highlight in our events calendar at Allandale has been Strings in the Winery, with Paul Goodchild on trumpet and his Bacchus Sinfonietta which includes musicians from the strings section of the Sydney Symphony Orchestra. A magical night of amazing music and delicious Mojos food matched to Allandale wines - always a sell out. $165pp. Bookings are essential by August 19th.

Father’s Day @GoldfishDate Sunday, September 4, 2011 Contact 4998 7688 or [email protected] Location Goldfish Hunter Valley, Cnr Broke & McDonalds Rds, PokolbinBring your Dad for a relaxing Father’s Day lunch. Enjoy a whisky tasting at 1pm where you and your dad will get to taste a selection of whiskeys and learn about the regions of whiskey & the styles they produce. The whiskey tasting will be $40pp and include tastings of five different whiskeys including some classic and premium styles.

Cocktail Artistry ClassesDate Wednesday, September 7, 2011 Contact 4998 7688 or [email protected] Location Goldfish Hunter Valley, Cnr Broke & McDonalds Rds, PokolbinEnjoy classic cocktail artistry classes, where you will learn how to mix drinks & shake it with the professionals. Class is $60 and includes three drinks per person & food as well as the chance to get up behind the bar with the bartenders themselves and test your skills. Bookings are essential.

Six Winemakers DinnerDate Saturday, September 10, 2011 Contact 4998 7668 [email protected] Location Small Winemakers Centre, McDonalds Rd, PokolbinWe’re getting together for dinner and we would love you to join us! Join Six Winemakers, Andrew Thomas, Suzanne Little, David Hook, Ian Little, Andrew Margan and Keith Tulloch for a night of food, wine & lots of laughs. We’ll bring the amazing wines, Henri’s chefs will bring the amazing food, and you just need to bring your amazing selves!

broke Village FairDate Sunday, September 11, 2011Contact www.brokefordwich.com.auLocation McNamara Park, Broke.This long running annual community event is a great day of local produce, a display of classic vintage farm machinery – all still operating, hundreds of classic and vintage cards, motorbikes, trucks and tractors, and of course food & wine.

The Verandah Restaurant Locals Night Date Sunday, September 11, 2011Contact 4998 7231 www.verandahrestaurant.com.au Location Calais Estate, Palmer’s Lane, Pokolbin “Saffron, garlic & olive night” at The Verandah Restaurant. Starting at 6:30pm with complimentary canapés and bubbles, followed by a five course tapas style degustation dinner. $50 per person, BYO no corkage.

black Date Friday, August 12 to Sunday, September 18, 2011Contact 4991 6619 [email protected] www.cragnet.au Location Cessnock Regional Art Gallery, 16 Vincent St, CessnockAn exhibition developed to mark 125 years since the discovery of the South Maitland coal seam at Abermain. Paintings by established and emerging artists, sculpture, fascinating memorabilia and cutting edge video and new media work explores an unlikely subject through art.

The Clear Image Hunter Valley Wine ShowCelebration LuncheonDate Friday, August 19, 2011Contact 4991 4533 [email protected] Tyrrell’s Vineyards, Broke Rd, Pokolbin The Clear Image Hunter Valley Wine Show is a true regional wine show awarding the best wines of the region. This luncheon announces & celebrates the winners of 2011. The luncheon is catered by a well-known local restaurant with 2011 gold medal wines served with lunch, and a celebrations bar afterwards. After the huge success of last year’s event it is advisable to book early. Numbers are limited and bookings are essential. $155 per person. RSVP by 5th August. Dress is Lounge Suite.

Cocktail Degustation Date Wednesday, August 24, 2011 Contact 4998 7688 or [email protected] Location Goldfish Hunter Valley, Cnr Broke & McDonalds Rds, PokolbinIndulge your taste buds with an evening not to be missed. For the first time in the Hunter Valley a sumptuous 6 course menu designed by our Head Chef Peter Westfield & matched with tantalizing cocktails. Courtesy bus will run at the conclusion of dinner (15km radius*). Bookings are essential.

SEPTEMbERSpring Festival of Flowers @ Hunter Valley Gardens Date Thurs, September 1 to Fri, September 30, 2011Contact 4998 4000 www.hvg.com.auLocation Broke Rd, Pokolbin Designed to immerse you in a visual and sensory experience they will never forget. There are over 250,000 annuals planted throughout Hunter Valley Gardens along with fabulous entertainment, activities, attractions, demonstrations, talks, tours and workshops. This event provides a stunning viewing and hands on experience for all visitors. During the festival Hunter Valley Gardens is hosting the Pink Tea in aid of Breast Cancer.


what’s on The Verandah Restaurant Locals Night Date Sunday, October 9, 2011Contact 4998 7231 www.verandahrestaurant.com.au Location Calais Estate, Palmer’s Lane, Pokolbin “German Night” at The Verandah Restaurant. Starting at 6:30pm with complimentary canapés and bubbles, followed by a five course tapas style degustation dinner. $50 per person, BYO no corkage.

Rose Spectacular @ Hunter Valley Gardens Date Tuesday, October 11 to Sunday, November 13, 2011Contact 4998 4000 www.hvg.com.auLocation Broke Rd, Pokolbin Visit Hunter Valley Gardens to see over 2 million rose blooms. See 35,000 rose bushes in over 125 different varieties. The majority of the roses are grown at Hunter Valley Gardens are of the fragrant variety, after all, a rose without perfume just isn’t a rose! Includes rose talks and demonstrations.

Hunter Valley Uncorked Sydney Date Tuesday, October 11 to Friday, October 14, 2011Contact 4991 4533 www.huntervalleyuncorked.com.au Location Various venues in SydneyJoin the Hunter Valley winemaking teams as they take the Hunter Valley to Sydney for a week of fantastic wine events like ‘Semsational’, Hunter Valley Wine Show Masterclasses, Heritage Vineyard Dinner, Hunter Valley Uncorked Sydney. Keep an eye out for the Hunter Valley Heist, Pop –Up Bars, and Tweet-Ups. Come & visit the Hunter Valley and taste the difference Heritage makes.

Opera in the VineyardsDate Saturday, October 15, 2011Contact www.operainthevineyards.com.au www.ticketek.com.au Location Wyndham Estate, Dalwood.Relax in the vineyards at sunset, sipping a glass of fine Hunter red and listening to the soaring voice of one of the world’s greatest singers. Treat yourself as Opera in the Vineyards welcomes legendary opera diva, Dame Kiri Te Kanawa, to the 16th anniversary of its much-loved annual feast of opera, food and wine.

SEMILLON AND SEAFOOD

Hunter Chefs & Co Annual Food FightDate Monday, September 12, 2011Contact [email protected] www.hunterchefs.com.au Location Tempus Two Barrel Room, Cnr Broke & McDonalds Rds, PokolbinHunter Valley chefs take on Newcastle chefs in the 2nd Annual Hunter Chefs & Co Food Fight. Enjoy a fantastic lunch and decide who will be victorious.

One OffDate Saturday, September 24 to Sunday, October 30, 2011Contact 4991 6619 [email protected] www.cragnet.au Location Cessnock Regional Art Gallery, 16 Vincent St, CessnockFresh from exhibiting in New York, three leading Hunter based printmakers James Whittington, Rebecca Rath and Helene Leane combine to explore the fresh gestural mark embodied in the fine art of mono-printing.

School Holidays @ Hunter Valley Gardens Date Saturday, September 24 to Friday, October 9, 2011Contact 4998 4000 www.hvg.com.auLocation Broke Rd, Pokolbin Come to Hunter Valley Gardens for loads of fun and games these school holidays. Check the website closer to the date for more information and a full program.

OCTObER

Hunter Valley Semillon & SeafoodDate Friday, October 7 to Sunday, October 9, 2011 Main event Saturday, October 8, 2011Contact 4991 4533 www.huntervalleysemillonandseafood.com.au Location Hunter Valley Join us at the new look Hunter Valley Semillon & Seafood. Be amongst the first to try the 2011 Hunter Valley Semillons, meet the winemakers and their teams, sit in on Semillon master classes, and sample sensational seafood. Go to the website for regular news and updates.

birthday Weekend @ Hunter Valley Gardens Date Saturday, October 8 & Sunday, October 9, 2011Contact 4998 4000 www.hvg.com.auLocation Broke Rd, Pokolbin Hunter Valley Gardens invites you to help celebrate their birthday. Have fun for free on the jumping castle and other amusement rides. There will also be free birthday cake, pony rides, face painting, activities and much more. All rides are free after Gardens Admission.

UNCORKED SYDNEY


what’s onNOVEMbER

Hunter Valley Uncorked at balmoralDate Sunday, November 6, 2011Contact www.huntervalleyuncorked.com.au Location The Esplanade, Balmoral The Hunter Valley wine family invites you to a day of wine & food on the foreshore at Balmoral. Share a premium Hunter Valley wine & food experience with Hunter Valley Winemakers and their teams. Pair Hunter wines with the latest creations from local chefs, stock your pantry, fill your cellar & bring a picnic rug to relax with live entertainment.

The Verandah Restaurant Locals Night Date Sunday, November 6, 2011Contact 4998 7231 www.verandahrestaurant.com.au Location Calais Estate, Palmer’s Lane, Pokolbin “Spice night” at The Verandah Restaurant. Starting at 6:30pm with complimentary canapés and bubbles, followed by a five course tapas style degustation dinner. $50 per person, BYO no corkage.

EACH MONTH Wine Education, Tour & Tasting Date The last Friday of every monthContact 4990 0702 [email protected] Broke Road, Pokolbin Go on a guided tour of Hungerford Hill’s underground winery and sample wines still in tank. Learn the characteristics of each wine while enjoying an assortment of canapés matched to enhance your tasting pleasure. Limited to 12 people. Bookings essential.

Wine, Jazz & ItalianDate Last Sunday of every monthContact 4930 7473 www.adinavineyard.com.auLocation Adina Vineyard, 492 Lovedale Rd, LovedaleLooking for something to do on your Sunday off? Adina Vineyard has the answer; on the last Sunday afternoon of each month you can enjoy fabulous tunes from jazz musicians from Sydney’s famous venue “The Basement”, along with an all afternoon four course Italian feast - all for only $49 per person. n

A Day On The Green - Steely Dan & Steve WinwoodDate Saturday, October 22, 2011Contact www.adayonthegreen.com.au www.ticketmaster.com.auLocation Bimbadgen Estate, McDonalds Rd, PokolbinJazz rock icons Steely Dan and the legendary Steve Winwood will be the fantastic double bill headlining the first A Day On The Green concert for the summer season. The chance to see two of music’s most revered and multi-Grammy Award winning artists on one stage is undoubtedly a night not to be missed! After celebrating its 10th anniversary year last summer, A Day On The Green has another great series of events planned for the upcoming season.

burning of the CanesDate Saturday, October 22 & Sunday, October 23, 2011Contact 6579 1386/9818 4126 www.whispering-brook.com.auLocation Whispering Brook, Rodd St, BrokeIn celebration of the vine featuring a wine flight tasting. Taste the Spirit of the Vines with slow cooked food prepared on open BBQs infused with the aromas of vineyards canes. “Burning of the Canes” is accompanied by traditionally cooked meats and accompaniments.

broke Fordwich Spirit of the Vine Date Saturday, October 22 & Sunday, October 23, 2011Contact www.brokefordwich.com.auLocation Several locations in the Broke Fordwich area.Discover the great wines and charm of the Broke Fordwich Wine region. Start your journey in Broke with a souvenir wine glass and map. Follow the banners to each of the ten participating venues to taste, enjoy, learn, meet and discover why the wines from this region are so unique.

UNCORKED AT BALMORAL

Steely Dan

OPENING HOURS10am - 5pm, 7 days (closed Christmas Day and Good Friday)www.tempustwo.com.au

Groups welcome by appointmentPrivate Tastings available by appointment Bookings essential on 02 4993 3999

TEMPUS TWO WINERY

cnr Broke and McDonalds Road, PokolbinPO Box 209, Cessnock 2325Phone: 02 4993 3999Fax: 02 4993 3988Email: [email protected]: 78 052 179 932

CELLAR DOORCome enjoy our fine rangeat the acclaimed Pokolbincellar door – a breath-takingcontemporary space designedto complement yourTempus Two experience.

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Come and enjoy an alfresco lunch on the terrace overlooking the vineyard at Vinden Estate Wines. Bistro Vinden offers an eclectic compilation of foods with special emphasis placed on fresh seasonal produce, local seafood and high grade Hunter beef. Produce is sourced from Vinden Estate’s own organic kitchen garden and other local suppliers. Specialties include Croatian Seafood, Beef with Asian Mushrooms, Salad Nicoise and Vitello Tonnato. Food is matched with wines from the extensive and highly awarded Vinden Estate Wines portfolio which is available for tasting at the Cellar Door.

Bistro Vinden

Degustation lunches available. Reservations Recommended. 17 Gillards Rd, Pokolbin. Ph: 02 49987 410 F: 49987 175 E: [email protected] www.vindenestate.com.au

356 lovedale road lovedale hunter valley02 4990 6958 www.lillians.com.au

E: [email protected]

www.tempustwo.com.au

[email protected]

www.woodlandolives.com.au

www.woodlandolives.com.au

www.woodlandolives.com.au/oliveloverguide


lifestyleart

artist, Marjorie Portman, who changed all of that - she inspired me to look closely at the world - and to paint small.”

Since then, Adrienne has gone on to become a leading painter of miniatures, regularly exhibiting with the Australian Society of Miniature Art.

She is also well-known as an inspiring teacher. In the early 1990s, she was a regular tutor at the Workshop Arts Centre in Willoughby and the Ku-ring-gai Arts Centre in Roseville, which led to her conducting workshops throughout Australia. In 1993, an opportunity arose for her to travel and teach in Italy, Turkey, Eastern Europe and Russia, where she led groups of Australians on painting sojourns. Extensive travels to many exotic destinations inspired her many sketchbooks - over 100 and still counting - of pen-and-wash studies which she constantly refers to for subject matter. She still returns to Italy, in particular, for painting trips and to see the many friends she has made there over the years. “I never tire of seeing and drawing the diverse architecture and the people in the countryside and the cities of Italy. I constantly draw and make notes of what I see and eat as I travel.”

Seven years ago, Adrienne left Sydney for what she describes as “a more introspective and less hectic lifestyle in the Hunter Valley,” where she continues to create in her studio. “My environment greatly affects my art practice, so the beauty of this region, with its rolling hills and the rhythm of the grapevines inspires me – I particularly like the challenge of creating a miniature painting which gives the illusion of expansive space in a minute format. I also now have more time to spend on my other love - making whimsical hand-painted ceramic pieces. Hopefully my artwork reflects the wonderful quality of life I enjoy in the Hunter Valley.”

THE HUNTERin miniatureWORDS BY VIRGINIA MITCHELL

“My environment greatly affects my art practice, so the beauty of this region, with its rolling hills and the rhythm of the grapevines inspires me.”ADRIENNE CROUCH

Rolling green hills, blue skies, vineyards stretched out to the horizon - is it Tuscany? Is it Reims? Looking closely at the small painting, it becomes clear that this is Australia - the beautiful vineyards

of Pokolbin, lovingly painted by Lochinvar artist, Adrienne Crouch.

Adrienne has lived, worked and travelled extensively and has been widely acclaimed for her paintings of French harbours, Turkish markets and Tuscan villages. Now calling the Hunter Valley home, however, she is drawing and painting the glorious countryside that surrounds her rural home.

Adrienne looks back on an exciting career of painting and sculpting which she freely admits now spans almost 40 years. However, her involvement in art extends back to a childhood spent observing and drawing her surroundings. Born in the United Kingdom, she travelled with her family to live in the remote Queensland town of Mary Kathleen at the age of five. She credits her gift for careful observation to her vision-impaired grandfather who lived with them - whether walking the streets or sitting on the verandah, he would ask her to describe to him everything she saw, quizzing her on details of form, texture and colour, as he built up a mental image of his surroundings. Her drawings were a natural extension of this exercise in seeing.

She eventually went on to study fine art and painting in Brisbane and Sydney before winning a scholarship in the United States.

“At that time, I just loved painting large format abstracts as well as figure paintings - I love the nude !” says Adrienne of this period, “but when I got to art school in Vermont in the USA, I met an

Adrienne still teaches regularly. Every Wednesday, she takes her landscape painting class to some of the most picturesque venues in the Hunter Valley.

“Vineyard owners most graciously allow us to settle into their premises as we try to capture the surrounding beauty. Recently, we set up easels in the Hunter Valley Gardens for four weeks – depicting the beautifully manicured areas presented a new, and sometimes difficult, but nonetheless enjoyable challenge.”

Presently, Adrienne is preparing for her next exhibition which reflects her concern for the changing environment, as development engulfs the region, swallowing up the open spaces and countryside. “It saddens me to see farmers subdivide their paddocks, replacing cattle with houses. I am attempting, through my art, to record the surrounding countryside before the inevitable march of progress changes this landscape forever.”.n


How’s this for an experience?

Over 60 wines30 grape varietals11 countries and

100 wine growing regionsall in six days?

Do you want to advertisein Hunter Valley Breathe?

To advertise your business or product to the wider Hunter Valley region, visitors to the area, plus a broad and targeted Sydney readership, contact Melinda Kelly p: 02 4991 4533

or email [email protected]

breathe

NEAR TO BROKE CELLAR DOORS AND RESTAURANTS

Fourteen modern self catering suites or cottagesPool, Spa, Kids Play Gym

Orchard, Chicken Run, Alpaca FeedingBBQ at each cottage and at the Poolside Cabanas

INHOUSE FUNCTION CENTREGift Shop with Starline yarn and handknit clothing

1100 Milbrodale Rd, BROKE6579 1082

www.starlinealpacas.com.au

www.theoriginalhotchocolate.com.au

www.mcwilliamswinesgroup.com

CycleFest 2011


New Generation at The Stunned Mullet - Coffs Harbour, David Hook, Andrew Thomas, Rhys Eather, Nick Paterson,

Mike De Iuliis & Andrew Margan

Darren Scott from RidgeViewworking in Chianti ITALY

Sydney Royal Easter Show - Parade of Champions - Iain Riggs, Bruce Tyrrell and Doug McWilliam

out & about

breathe

Neil McGuigan & Peter Hall join in #Chardonay@hunterwine tweet-up

celebrating Chardonnay Day

Fly Over at CycleFest 2011

The Olive Tree Restaurant team at Allandale Winery cooking for the Lovedale Long Lunch 14 & 15 May 2011.

lifestylegardeningWORDS BY SEAN O’bRIEN

Winter is considered a rather drab time of year with little colour in the garden. However, there are some stunning winter flowering plants that will suit most gardens and are easy to grow. Here are

my top five winter flowering plants:

The Daphne Odora is a stunning winter flowering plant that is temperamental, and can drop dead at any time, but is worth the risk for its stunning flower and perfume in the winter garden. Grown in semi-shade in a raised bed for better drainage, it is best kept on the dry side, as it tends to rot easily. Treat it the same way as you would Azaleas and Camellias, for best results. It is excellent in pots.

The Cyclamen is usually sold as a potted indoor plant, however, it is a fantastic garden plant for semi-shaded positions and rockeries. Once established, it will grow happily for many years and flower for several months with very little effort required. Cyclamen thrives on neglect and needs to be kept on the dry side. Once established, it will multiply quickly and make an excellent ground cover. It also comes in a wide range of colours and many are perfumed.

With thousands of varieties, there is a Camellia Sasanqua for everyone! It is a strong, robust shrub that will grow in most situations and will flower from autumn through to spring every

year without fail. Delicate flowers smother the plant and then fall to smother the ground in colour. It comes in a range of colours and sizes to suit all gardens, and will tolerate full sun to shade.

Most people consider Grevillea to be a spring plant, but many start flowering in mid-winter. It is a tough plant and is available in a range of sizes and colours from ground covers to small trees that will grow almost anywhere. Its flowers are full of nectar and are perfect for attracting birds and other wildlife to the garden. Best of all it will flower repeatedly throughout the year. All Grevilleas benefit from pruning, and this should be done straight after flowering to keep the plant bushy.

The Flowering Quince (pictured) is an underrated and under-used plant and is one of my favourites. It provides a stunning winter show for many months. The Flowering Quince is deciduous and has a cane-like habit with its bare stems in winter adding an interesting contrast to its consequent flowering in pink, red or white for months. It is extremely hardy and a must for any garden.

So next time you are at your local nursery look out for these plants and add some colour to your winter garden.

Happy Gardening,Sean O’Brien, Horticultural Manager,

Hunter Valley Gardens n

winter colour

www.hvg.com.au

C H R I S E L F E S P H O T O G R A P H Y

P O K O L B I N | N E W C A S T L E | S Y D N E Y

www.chriselfesphotography.com | 0413 805 222 | [email protected]

“New York Via Pokolbin”

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POKOLBINVILLAGE

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Hope Estate

Bimbadgen Estate

Hunter ValleyGardens

www.pokolbinvillage.com.au

hunter valley breathe winter 2011

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