Newsletter
June ’11
News on the vine
Now tucked into bed for winter, our grapes deserve a good sleep. Exposed to drenching rains then months of excessive dry, it’s a marvel the 2011 wine is as good as it is. 3 tonne of olives have also been picked and pressed into EV Olive Oil using our Italian Oliomio processor. Gai’s Alfresco Lunches have now closed for winter – re-opening in late August. The popularity of the lunches continues to grow.
Master Cooking Classes
The Thai Master Cooking Classes on 10/11/12 June are almost upon us. The menu is mouth watering with each of the 9 courses matched with one of our wines. Email us if you would like to join those who want to be kept advised about future classes. Nathan has proposed an Asian Fusion Master Cooking Class for the October long weekend. Now wouldn?t that be a culinary indulgence?
NEW Wines
Gai’s Pinot Noir is our 1st single varietal pinot. Though usually grown in climates cooler than Mudgee, it has a distinct cherry and raspberry flavour – the hallmark of great burgundy-styled pinots. For the last 5 years, all of our pinot grapes have gone into our low alcohol “A Different Red”, but last year Gai was keen to put the grapes to the real test. At 12% alc/vol, you’ll appreciate the lighter style – especially the next morning.
The eight (8) remaining dozen of “A Different Red” is now only available to our members until sold. Place you order quickly if you wish to avoid disappointment.
New Extra Virgin Olive Oils
With earlier than expected frosts, the new 2011 oils were pressed early including our first Kalamatta oil. Rather than filter the oils (and risk the removal of flavour), they have been settling before bottling. Given their freshness, they are all wonderfully “green and grassy”. You can also match their differing flavour profiles to the robustness of your salad:
- Delicate = Frantoia
- Medium = Leccino
- Robust = Picholine & Kalamatta
All of the 2011 oils are available in 2 sizes – 250ml ($13) and 500ml ($24) bottles.
New products
Our 2011 Verjuice ($12) has the flavour of “cranberries & appples”. It has 3 main uses:
- as a non-alcoholic refreshing drink with soda or tonic or even laced with vodka;
- as a deglazer add it when sautéing onions and vegetables for minestrone. It will give a sweetness to balance the acidity of the tomatoes and add a fruity taste as well;
- to poach pears (with a cinnamon stick) and serve warm with mascarpone, blue cheese, almond wafers and top with our fig vincotto.
2011 Caramelised Cabernet ($24) – a steak sauce quite unlike any other !!
Crush garlic and smear over steaks (scotch fillet). Drizzle with EVOO and add a pinch of salt. Leave for 30mins. Sear steaks (garlic side down) turning only once. Place on a warmed plate. Into the pan pour a little caramelised cabernet and stir until bubbling. Add sufficient pouring cream to make a smooth sauce and add a squeeze of lemon juice. Return steaks to pan and cover with sauce before serving with steamed vegetables or a green salad.
BLACKLEA MEMBERS GET SPECIAL TREATMENT
Orders over $130 receive a free bottle of our 2007 Sparkling Synergy or our 2008 Semillon (which will age for another 15 years or so) plus free delivery. Otherwise, delivery is $15.
We hope to see again sometime soon here in Mudgee, Gai & Bernard Blackley
