was successfully added to your cart.

Category

Tasting Notes

Just Desserts

By | Cellar Door, Dining, Tasting Notes, Wine | No Comments

An old favourite will make a long awaited return to the Glenguin Estate cellar door this weekend as we launch our 2017 ‘The Sticky’ Botrytised Semillon as part of our Spring Semillon Release weekend.

Highly sought-after in the Sydney and Melbourne restaurant scene, our previous vintage (2014) sold out at the cellar door back at Christmas so it has been a long wait to get this wine back in. But it was very much worth the wait.

Following a similar vein to the 2014, we’ve eased back on the residual sugar to make the wine much more cleansing than your standard dessert wine – indeed, pair it with something like a lemon sorbet and it will clean, not cloy, your palate.

In 2014 we added a touch of viognier to add complexity and lift the wine with a touch of apricot on the back of the palate. This year, we’ve changed things up a little – adding some barrel aged Marsanne (5%) to compliment the rich, citrus backbone from the semillon and slight spice from the botrytis. A lifted pineapple flavour is the result, working perfectly with the citrus and honeysuckle flavours and giving the wine a bit of a deeper complexity.

When looking to pair this wine with a dessert, we went through all the usual suspects – baked lemon cheesecake and even a simple cheese platter were the front-runners for a while, but in the end we couldn’t go past a rather decadent dish of honey-roasted pears with blue cheese and walnuts.

The sweet honey sauce works beautifully with the wine, flavours just complimenting each other and not one working to dominate. Add in the soft roasted pears, the rich creamy blue cheese and the crunch of the walnuts and you get simply the perfect dessert for the perfect wine. Sheer delight.

Enjoy.

Honey Roasted Pears with Blue Cheese and Walnuts

Ingredients

  • 1 ripe Buerre Bosc pear per person
  • Good knob of unsalted butter, melted
  • 1/4 cup high quality honey
  • 1/4 cup high quality raw sugar
  •  1/2 cup chopped walnuts
  • 1/2 cup crubmled good quality blue cheese (we used a Saint Agur for a creamier note)

Directions

Preheat the oven to 190 degrees.

Slice pears in half, scoping out the seeds and core.

Add the melted butter into an oven pan, whisk in the honey and sugar. Place pears chopped side down into the honey mixture and bake until tender (roughly 30 minutes).

Lightly toast the walnuts in a dry frying pan, tossing occaisionally, for 4 – 5 mintes. Set aside to cool.

Remove the pears from the oven and gently flip them so that they are now sliced side up. Baste the pears with the honey sauce and place back in the oven for a further 10 minutes.

Once the pears are cooked remove from the oven, transfer to a plate then drizzle the honey sauce over the pears and the plate. Sprinkle the toasted walnuts and dot with blue cheese – the cheese will start to melt into the honey sauce.

Serve immediately.

Spring Semillon Release

By | Cellar Door, Tasting Notes, Wine | 2 Comments

Springtime is one of the most magical times in the vineyard. Vines are coming out of their winter dormancy, weather is beginning to heat up and the activity for the season ahead is starting to take shape. So there’s no better time to launch our new range of Semillon wines.

This weekend, September 9th and 10th, will see us eagerly launch our new wines – the 2017 Glenguin Vineyard Semillon, the 2013 Aged Release Glenguin Vineyard Semillon and the 2017 ‘The Sticky’ Botrytised Semillon. We’ve been previewing the 2017 and 2013 dry Semillons in the cellar door for the last few weeks with overwhelmingly positive feedback, and it’s a joy to be offering our new vintage dessert wine for sale for the first time since the 2014 vintage sold out just after last Christmas.

The 2017 Glenguin Vineyard Semillon is a superb young drinking semillon with great freshness and acidity, Tahitian lime flavours dominating the palate. Everything at this stage points to it being a very long-lived semillon, on par with some of our best from over the years. It pairs fantastically with any seafood, but particularly fresh scallops.

The 2013 Aged Release Glenguin Vineyard Semillon is starting to show hints of mature flavours of honey and toast, but still retains a core of lime zest and crisp acidity. James Halliday recently gave it 95 points with a drinking window till 2028! Semillon is often not experienced in its prime, so it’s a real joy to be able to offer this wine with some bottle aged characters starting to shine.

The 2017 ‘The Sticky’ Botrytised Semillon has been made in a similar vein as the 2014 vintage that was in such high demand we sold out! We ease off on the residual sugar to develop a wine that doesn’t feel like a dessert in its own right, but is the perfect accompaniment to any number of desserts. We’re delighted to have the new vintage on tasting in the cellar door for the first time this weekend. Keep an eye on the blog for a perfect dessert to pair it with later this week.

All weekend, we will be offering our new Semillons at Wine Club Member’s prices. All wines will also be available to purchase online on Thursday September 14.

Join us in the cellar door this weekend for what will be the perfect welcome to spring!

1975 Tyrrell’s Vat 8

By | Tasting Notes | One Comment
1975 Tyrrell's Vat 8 Shiraz

The uniqueness of Hunter Valley Shiraz in the Australian wine industry cannot be understated. In good years, it can be incredibly long-lived. 1975 was such a year and, according to the great Murray Tyrrell, rivalled 1965 as a classic. It should be noted, however, that Murray was prone to talking up the virtues of every Hunter vintage. That being said, he may well have got this one right.

Rita and I had the opportunity to enjoy a bottle of the 1975 Tyrrell’s Vat 8 Hunter Valley Dry Red (made from Shiraz) earlier this week. My tasting note is as follows:

‘At 41 years of age fully mature but still lively with deep scarlet colour and black truffle aromas. This well balanced delicious shiraz, with its savoury palate, subtle power and great length, demonstrates the heights shiraz can achieve from the Hunter in a superb year, over decades in bottle. Similar to an excellent bottle of Chave Hermitage at this age with a wondrous combination of black fruits, soft dusty tannins, sweet and sour balance just right, meaty earthy complexity yet clean; just superb.’