Icon Wine of the Week: 1999 Jasper Hill from Australia

Further afield this week to Australia, we visit Heathcote in Central Victoria to sample the 1999 Jasper Hill Shiraz Cabernet Franc blend.  Made by Emily’s Paddock, this is a delightfully hearty red with a lot to give. Our Sommelier team tell us more.

Australia

 

Heathcote is a lesser known area of Victoria, Australia. Nevertheless, some of the wines show a fantastic quality and potential.

 

This weekend’s Icon Wine is one of them.

 

Jasper Hill was bought in 1975 by Ron and Elva Laughton and produced their 1st vintage under the Jasper Hill in 1982. They are renowned to be one of the pioneers in this region.

 

The wine has a great complexity with tones of Maraschino cherry, plums and prunes as well as some sweet spices with a round and velvety palate.

 

Fantastic with our Beef dish or as an after dinner glass of wine.

 

Icon Wine of the Week:2004 Clos St Denis, Burgundy

Continuing our Burgundy theme this month, and a massive match for seasonal fare including game and earthy autumn vegetables, the 2004 vintage of  Clos St Denis Grand Cru made by Pascal Lachaux in Burgundy is one not to miss.

burgundy

This weekend, I wanted to show one of the finest Burgundy wines I have ever tasted.

 

Pascal Lachaux produces exemplary wines at Domaine Robert Arnoux where he continues to take the domaine from strength to strength.

 

He has extended his range by buying small quantities of grapes to make wines under a négociant licence. The wines are splendid; authentic and individual and all in limited supply.

 

2004 might not be regarded as Burgundy’s best vintage but this wine is just fantastic and drinking amazingly well now!

 

The wine develops aromas of ripe Bigarreau cherry, cranberry and freshly crushed strawberry. This beautiful wine also offers notes of sweet spices like chocolate and licorice, hint of black pepper and a touch of caramel.

 

The palate is ripe, perfumed and delicate with a great concentration, a silky texture and a long and soft finish.
I would suggest this unique wine with our delicious Duck course.

Thirty Five Days To Go!

Having recently won 2015 European Hotel Wine List of the Year, and been voted a top ten foodie hotel in The Sunday Times 100 Ultimate British Hotels 2015, The Vineyard hosts its annual wine festival on November 20th and 21st. With thirty five days to go, here’s a little more…

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The Saturday tasting showcases over 150 wines –including many sparkling – from suppliers around the globe including Schramsberg, Taittinger, Gusbourne, Peter Michael Winery, Rudd Estate and more. Guests can deepen their wine knowledge, chat with suppliers and winemakers, and attend masterclasses throughout the event.

Other highlights on the day of the tasting will be:

English sparkling wine – California is our heartland and England is our home. You will get to try products from the rise of English sparkling wine for yourself

Ageworthy wines – There will be a comparative tasting between two Californian vintages, ten years apart, to demonstrate the ageability of wine

Coravin – A revolutionary way of wine storage that will change the way you drink

Artisan spirits – Sample delicious alternative spirits and liqueurs that make great stocking fillers too

Artisan beers – The rise of artisan English beer continues and you will be able to try some of the best here

The Wine Festival Weekend begins with a fantastic five-course dinner on the Friday night matched with two superb wines per course, hosted by the great and the good of the wine world. The bottles are selected from producers present at the dinner.

The following day pays host to The Vineyard’s sixth annual wine festival with over 150 wines available to taste from suppliers around the globe. Have fun and deepen your wine knowledge, chat with suppliers and winemakers, and attend masterclasses throughout the event. With bottles uncorked from Peter Michael Winery, Schramsberg, Rudd Estate, Champagne Taittinger, Gusbourne, Les Caves de Pyrene and more, it is sure to be a remarkable and palate-teasing day.

Icon wine of the week: 2007 Californian Chardonnay

And now from some Californian sunshine, specifically in the form of 2007 Flowers Chardonnay made by Camp Meeting Ridge on the Sonoma Coast in California. Our Sommelier team tells us more about this little known but much acclaimed producer and grape.

This weekend we will be showcasing one of California’s most acclaimed Chardonnays!
To me, Flowers produces some of California’s best Chardonnay. The Camp Meeting Ridge vineyard was planted in 1991 and is considered by the estate itself as producing the most exciting and interesting Chardonnay.

The wine undergoes fermentation and ageing in French oak barrel of which only 35% new to retain a certain freshness and minerality.

2007 is often regarded as one of California’s best vintage and this wine is a great example.

The nose offers complex aromas of fresh hazelnut and almond, ripe yellow peach, pear, as well as confit lemon peel

The palate is rich, creamy with some toasty notes, sweet spices like vanilla and cinnamon. It is long and amazingly well balanced

I would suggest this excellent Chardonnay with our Halibut dish.

Mavala Competition For Beautiful Nails

This month, we have a great competition for you to win a gorgeous Mavala nail set. Care and attention given to nails literally polishes off your look. Here, Swiss specialists Mavala tells us how – and we tell you how to enter our competition!

Mavala

Long or short, nails should be impeccable; they are the final point of your beauty and their look reflects your personality. Fingernails, like any other part of the body, require regular care if they are to look their best. Since hands are among a woman’s most expressive features, nail-grooming should be an important part of every beauty programme. Once Mavala’s manicure steps become routine, you will be pleased to see how little time it takes.

A basic nail care and beauty routine to help you obtain positive results in the shortest possible time and a complete manicure should ideally be done once a week . For those with ‘problem’ nails – nails that split, flake or break – using these products will produce the beautiful nails you have always wanted.

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Please enter the competition by 31st October 2015, by emailing competitions@the-vineyard.co.uk and answering the question ‘Which country is Mavala from?’. Don’t forget to quote Spa in your email!

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Darphin: New Wonder Product

This month, Darphin launches wonder product 8-Flower Nectar Oil Cream. Deeply moisturising and nourishing, we find out more.

Darphin

“A woman’s skin is a mirror, reflecting her life”. This is certainly the legacy that Darphin aims to stand by, continually setting new standards for skin care facials and service.

Fusing the finest botanical ingredients, innovative technologies, professional expertise and specialised, sensory techniques, Darphin have now crafted an innovative hybrid oil cream that indulges the skin as it soothes the senses. Infused with the iconic 8- Flower Nectar, a rare blend of aromatic essences from 280 petals, it offers a crescendo transformation from a rich cream to an opulent oil. Skin is enveloped in comforting moisture and looks radiant.

The result is deeply moisturized and nourished skin with a soft, smooth and supple feeling. The healthy-looking lustre it gives the complexion is remarkable and not only that, the senses are soothed. We have some available so please let us know if you would like to try this glorious product!

Icon Wine of the Week: 2009 Chablis Premier Cru

‘Tis the moment for Burgundy – and Chablis – at The Vineyard, with our recent Wine School and Wine Dinner. And this coming weekend we are showcasing refined and creamy 2009 Chablis Premier Cru, Forêt, Francois Raveneau from Burgundy. But just what does make this so special?

chablis

 

Francois Raveneau established his estate in 1948 and started to be seen as one of the finest Chablis producers during the 1970s. The great care used to produce the wines includes an entirely manual harvest, which makes it one of the only five estates in Chablis to do so!

 

The estate is composed of around 9.5 hectares and about 90% of the vineyards are located on either Chablis Grand Cru or Chablis Premier Cru appellation.

 

The 2009 vintage shows a great chalky minerality followed by a complex touch of toasty and creamy notes due to the oak ageing, alongside some lovely ripe white fruit and citrus notes.

 

One of the greatest white wines I have ever tasted was the 1994 vintage of of Domaine Francois Raveneau’s Premier Cru Chabli, this wine would make an exquisite paring with scallops.

 

Mont Mary Pinot Noir: Icon Wine of the Week

Mont Mary Vineyard from the Yarra Valley in Australia produces a deliciously fruity red. Here our team wax lyrical about this most delicious wine.

Mont Mary
Mount Mary is a family owned, single vineyard estate located in the heart of the Yarra Valley, situated east of Melbourne in the state of Victoria. This gentle north facing slope was first planted to vines in 1972 with 18 varieties on 40 acres. The Pinot Noir vines were sourced from western Victoria in 1971. The older Pinot blocks are a mix of many clones in the order of 30+ and the newer blocks have been planted to American rootstocks. Relatively short fermentations are employed, typically 8-10 days, with no cold soaks or post fermentation maceration. This is followed by 16 months of barrel maturation with minimal filtration prior to bottling.

Wild strawberries, cranberries and cherries dominate the aroma profile. There are subtle hints of mushrooms and earth that will build slowly and become less overpowered by primary fruit with time in the bottle.

On the palate there are flavours of strawberries, rhubarb and quince. There is a firm but fine tannic structure providing some grip, and a strong platform for graceful ageing.

Mushrooms: A Seasonal Delight

‘Tis the season for richer game-flavoured dishes thanks to in-season game meats and woodland crops. Our forests are generous with a wealth of delights for us to choose from and we explore the seasonal delight of mushrooms.

There are hundreds of common mushroom varieties such as button and brown mushroom buts some of the tastiest include field mushrooms, morels, oyster mushrooms and blewits. Field mushrooms are delicious with sautéed butter and herbs and are found in summer and autumn in rich open manured grasslands grazed by horses or cows. Morels are best cooked with a touch of cream and chopped chives – they have a light honeycomb pattern and a delicate scent. Oyster mushrooms are found in later autumn and have a very mild flavour – they are delicious fricasseed or sautéed with garlic or finished with cream on a steak.

Mushrooms are so versatile and go well with many other ingredients such as shellfish, poultry and meat. Wild game (also in season) with wild mushrooms is an especially good match – they are made for each other. Mushrooms are also a great option for vegetarians.

The flavour texture and scent of wild mushrooms, available either dried or fresh are very distinct – cultivated mushrooms are more widely available but are no match for the unique appeal of their wild cousins!

Diamond Creek: Icon Wine of the Week

Californian wine is at our heart. We make it, we import it, we sell it and we drink it. Here, Assistant Head Sommelier Michael Meyers, who grew up in the Californian wine heartland, tells us more about the vineyard where he learned how to make wine.Californian

I would like to introduce a winery that is very special in my heart having grown up working and learning how to make Cabernet Sauvignon there.

Having acquired the 79 acres in 1967, owners Al & Boots Brounstein started planting Diamond Creek in 1968 with his purchase of 79 acres in Diamond Creek Canyon.

Identifying three vineyard blocks by the differences in soil structure and exposition, and naming them for their geological forms (Red Rock Terrace-seven acres with reddish-brown soil facing north, Gravelly Meadow-five relatively flat acres with a gravelly, sandy soil, and Volcanic Hill-eight acres of white volcanic ash on the hillside facing south).

Before he was even able to purchase the land, he smuggled vine cuttings in from two Premier Cru properties in Bordeaux, personally flying them up from Tijuana, Mexico to a nursery in St. Helena.

Al’s concept to create multiple single vineyard wines from Diamond Creek was unique in its day. Diamond Creek was also the first winery to produce wine from only 100 percent Cabernet Sauvignon. Sadly, Al Brounstein died in 2006.

This wine is aged in 50 percent new, French oak barrels for up to 22 months depending on the character of the vintage and the skill of winemaker Phil Steinschriber.

The wine shows very dark ruby color; with notes of cassis, tart black cherry, baked berry on the nose, along with a striking minerality, and on the palate a rich deep cassis fruit, well concealed and integrated new oak, cedar, cassis, and a tart, baked-cherry palate, with a long structured medium-plus finish.