Vintage touriga - inspired by the home of port Cellar Door wins awardDigital choice for tiber

ShakeSpeare’S merry war of worDS

THETIBERSEVENHILL COMMUNITY NEWSLETTER

NOVEMbER 2011

ISSUE 011

We also suggest a Thai prawn curry, as

featured in our recipe on the back page of this

issue of The Tiber.

Sevenhill’s 2011 Inigo Riesling received a

Silver Medal at the 2011 Australian Small

Winemakers’ Show and Bronze Medals at the

2011 Royal Adelaide Wine Show and the 2011

Canberra International Riesling Challenge.

Sevenhill was one of 37 wineries from a total

entry of 75 to receive medals for the 2011

Riesling class at the Adelaide show.

Preserving sulphur’s beneficial role

by Liz Heidenreich, Winemaker

Summer and the Riesling is refreshing

Online choice for The Tiber

As summer approaches, a chilled white wine,

such as Riesling, is the ideal accompaniment

to much of the cuisine that we enjoy in the

summer months.

Seafood, such as South Australian King

George Whiting, and oysters and prawns

spring to mind, a theme which was picked

up by Lisa Johnston when she reviewed

Sevenhill’s 2011 Inigo Riesling on

www.sipyourstyle.com.au

Lisa, who is also busy as a wine educator and

wine business consultant, was impressed.

“If anything signals the coming of spring, it

is seeing the new vintages of white wines

appearing and you really cannot get much

more fresher, or refreshing, than this wine,” she

said.

“It is difficult to ignore the fresh and pretty floral

citrus calling of this riesling with its minerally

backbone living up to its saintly heritage.”

“While delicately aromatic, it is generously

giving, along its long length without losing its

elegant line.”

“This is a most worthy wine to match with

food and it would be divine with some salmon

mousse or stuffed zucchini flowers.”

Distribution of The Tiber from the March 2012 issue will allow readers a choice on how they

receive the publication.

In addition to the print version, we are offering Tiber readers the option of receiving the

magazine as an online version. This move is in line with the speed and convenience of the

digital age and it will also contribute to the environment by reducing our use of paper products.

Those people who decide to receive The Tiber as an electronic version will receive an email link

when the magazine is distributed, which will take them to a dedicated page on the Sevenhill

website where they will be able to view the latest issue in a similar format to the print issue.

You will not need any special software and you will also be able to access The Tiber’s regular

special wine offer.

Tiber readers who prefer a hard copy of The Tiber will continue to receive their magazine

by post.

If you would like to receive the digital version of The Tiber, please register at http://www.sevenhill.com.au/tiberonline/ and you will receive the magazine in this format from the first issue of 2012.

Many people often ask about the use of sulphur dioxide in wines, particularly in relation to possible allergies and reactions.

Sulphur dioxide, often abbreviated to sulphur or SO2, has been used in winemaking since Roman times. It is used extensively in modern winemaking, predominantly for its suppression of yeast and bacterial action, and its anti-oxidant properties. It is possible to make wine successfully without using sulphites, but this allows less control and results in reduced age-ability, consistency and biological stability. Yeast also produces SO2 naturally during fermentation.

Sulphur dioxide reduces browning by obstructing polyphenol oxidase (PPO) enzymes. These are the enzymatic catalysts, which cause oxidative browning of juice. For example, when an apple is freshly cut, and the flesh begins to turn brown, this is due to the activity of PPO enzymes. In wine, it leads to a lack of freshness and a loss of colour and varietal definition.

Many people believe they have allergies to sulphur or think that it is the cause of their headaches after drinking red wine. More likely, however, is that these afflictions could be more to do with the quantity of wine consumed!

The amount of sulphur in red wine is actually quite low – about 130 ppm (parts per million) in total. In white wine, it is closer to 170 ppm. These levels are way below the legal limits for use in domestic and export wines. Only enough is used to guarantee against bacterial spoilage and give longevity after bottling.

Sulphur dioxide is a very common preservative used in the production of many food and beverage products, including fruit juices, cordials, as a preservative for meat, and dried fruit. Generally, these products have a much higher concentration of sulphur dioxide than wine. For example, the maximum level of SO2 allowed in wine is 250 ppm, while in products such as pickles, chutneys, cakes and pastries it is 300ppm. SO2 is only needed in low levels for wine, as the alcohol content also preserves the wine.

Brother John’s portrait builds ‘stone by stone’

Cellar Door wins award

In the words of Clare Valley artist Harry

Sherwin, his commitment to a portrait of

Sevenhill Cellars’ Jesuit Winemaker Emeritus,

Brother John May SJ, was a “sudden burst

of inspiration”.

“I just had this feeling that it was overdue,”

he said.

“Brother John is such a significant figure in

this community and I just felt it was time for

a portrait that can become part of the visual

landscape at Sevenhill.”

“This work was not commissioned. It’s a

voluntary act and I am so pleased that Brother

John has willingly become involved in such an

exciting project.”

According to Harry, portraiture is something

that goes beyond the surface to capture the

distinctive character of the subject, a

process that starts well before paint is

committed to canvas.

“It starts out just talking to your subject to get

to know the person,” he said.

Brother John joined Sevenhill early in 1963 as

a young man from Sydney whose carpentry

skills were considered useful for a winery. He

was soon immersed in vintage and he eagerly

embraced viticulture and winemaking before

becoming the official winemaker in 1972. He

retired from winemaking in 2003 as the last of

Sevenhill’s Jesuit winemakers – a tradition that

began in 1851.

It was from their initial discussions that

Harry and Brother John decided it would be

appropriate to paint the former winemaker in

his carpentry workshop at Sevenhill.

“Before joining the Jesuits, he was a carpenter

and although he had a long involvement in the

wine industry over several decades guiding

the development of Sevenhill, he has always

retained his passion for working with wood,”

Harry said.

“We agreed that it was the right setting for

this work.”

So far, sittings in the workshop have involved a

series of sketches and more recently a couple

of small oils to establish form and colour.

“We are just gradually building it, stone by

stone,” Harry said.

Sevenhill Cellars has been named inaugural

winner of the Clare Valley Winemakers’

Association Cellar Door of the Year Award.

Congratulations to our Cellar Door team of Bev

Ingham, Kath Cooper, Lee-anne O’Sullivan,

Jayne Dawson and Sue McKee.

“Brother John is a very good sitter, probably

a reflection of his life of devotion and

contemplation. While for some people sitting

for a portrait can be quite confrontational, we

are progressing exceptionally well.

“An effective portrait provides insight by

virtue of the artist being in touch with the

sitter. It goes beyond merely illustrating

the features of the subject. When the work

is completed, everyone who sees the

painting shares in that experience. Whereas

a photograph is immediately historical, a

painting lives in its making.”

The next stage of the project will involve

the serious side of producing the final

work in oils on a larger canvas. Harry

expects that the portrait will be completed

before the end of the year, so Tiber

readers can look forward to seeing the

finished work in our first edition of 2012.

about the artistHarry Sherwin is an accomplished artist, with his most recent award the prestigious Nora

Heysen Centenary Art Prize for Still Life.

A resident of the Clare Valley town of Watervale for the past 20 years, Harry received $10,000

for his work “Yellow Table” in the competition, which this year commemorated the centenary

of Nora Heysen, the daughter of Sir Hans Heysen and the first woman to be awarded the

Archibald Prize in 1938.

Nora was renowned for her portraiture and depiction of still

life as a subject, on which this year’s Heysen Art Prize was

based. Traditionally, the award is made for a landscape, a

style in which Harry won the inaugural Heysen Art Prize in

1986. He is also a dual winner of the Clare Rotary Art Prize

and the Balaklava Art Prize.

His work is represented extensively in galleries throughout

Australia and he is currently preparing for his 31st solo

exhibition to be staged in New South Wales in 2012.

In addition to his art, Harry also teaches at Clare High

School.

Artist Harry Sherwin at work during a sitting with Brother John.

Jayne was also one of three finalists in the

Cellar Door Person of the Year Award.

The awards were announced at the recent

Clare Valley Regional Wine Show.

A reminder that you can order wines direct from Sevenhill Cellars, using

our website as a quick, convenient way to make your selection.

Go to www.sevenhill.com.au and you can shop online for your

favourite Sevenhill wine.

The wine section includes information about all wines in our

portfolio, including wine notes and the latest media reviews and

wine show awards.

Payment by credit card is via a secure online system and the wine is

sent to your nominated address through Australia Post’s national

wine delivery system.

The Clare Valley is expected to host hundreds

of visitors on Tuesday, January 17, 2012, when

the Tour Down Under comes to town.

Stage 1 of the international cycling classic will

finish in Clare mid afternoon, providing a great

opportunity to see some of the best riders in

the world as they compete in the only race

outside Europe on the UCI Pro Tour.

The race finish in Clare will also allow cycling

enthusiasts to visit wineries in the region,

including Sevenhill Cellars, where our Cellar

Door will be open from 9am – 5pm on race

day.

Clare is also hosting a Tour Down Under street

party on the night of Monday, January 16, and

there will be post-race celebrations on the

town oval during the afternoon and evening.

Stage 1 of the race will start at 11am in the

inner northern Adelaide suburb of Prospect

Cycling’s cream comes to Clare

If you are planning to visit Sevenhill

Cellars during the holiday season, a

friendly reminder that our cellar Door

will not be open on christmas Day,

Sunday, December 25, 2011, boxing

Day, monday December 26, and New

year’s Day on Sunday, January 1,

2012.

We welcome you on all other days, with

our cellar Door open from 9am-5pm

monday to friday and 10am-5pm on

weekends and other public holidays.

In addition to our extensive wine portfolio,

visitors can purchase our gourmet

cheese platter which includes a selection

of cheeses, served with quince paste,

olives and lavosh biscuits, teamed with

two glasses of wine from Sevenhill’s Inigo

range.

At just $28 a platter for two people, it’s

a fine combination of gourmet food that

complements the wine selection.

Holiday Hours

Wines on the web

and the riders will cover a course of 149

kilometres through the Gilbert and

Clare Valleys, finishing in Clare at

appromixately 2.45pm.

During the day, there will many opportunities

to watch the riders as the field races north to

Roseworthy via Gepps Cross and the Northern

Expressway, then through Freeling, Kapunda,

Tarlee, Riverton, Saddleworth and Auburn.

The field will join Main North Road at Auburn

and travel north in the Clare Valley through

Leasingham, Watervale, Penwortham, Sevenhill

to the finish near Dominic Street, Clare.

The week-long event will be run over five

stages through regional South Australia,

culminating with stage 6 on Sunday, January

22 with a 90-kilometre dash around the

Adelaide City Council Street Circuit.

Inspired by the home of port

Merlot ‘a fine example’

A vintage in Portugal is the inspiration behind

the release of a Vintage Touriga from Sevenhill

Cellars.

The 2008 Vintage Touriga has been produced

using the popular Portuguese variety, which is

widely used in the country’s Douro region to

make vintage port.

It was during a vintage sojourn in Portugal,

that Sevenhill winemaker Liz Heidenreich

Sevenhill Cellars’ 2009 Inigo Merlot impressed wine writer Ross Noble, who

reviewed the wine in a recent column in The Courier, Mount Barker.

“The Jesuit Brothers at Sevenhill Cellars, Clare, make excellent table wine

from their own fruit and the Sevenhill Inigo Clare Valley Merlot 2009 is a fine

example,” he said.

“Bright ruby red, with fragrances of dark cherry and spice leading to a

palate presenting a soft mouth-feel and cedary oak, this is a merlot for

now or after a slumber for a few years in the cellar.”

The wine has recently received Bronze Medals at the 2011 Royal

Adelaide Wine Show and the Clare Valley Regional Wine Show.

discovered the Touriga’s delightful character

and its potential to produce stunning fortified

wines.

With access to the variety from a small planting

at Sevenhill, Liz was just waiting for the right

conditions to use some Touriga fruit to make a

premium vintage fortified wine.

This opportunity emerged in the 2008

vintage when the Touriga ripened beautifully

in the favourable conditions for

this later-picked style. The grapes

were fermented in open slate tanks

and hand plunged twice a day in

keeping with traditional winemaking

techniques in Portgual.

After the addition of grape spirit, the

wine was left on skins for six days

and then basket pressed to old

barrels for short oak maturation.

According to Liz, old wood is

significant in the winemaking

process, as it does not impart strong

oak to the vintage port, allowing

expression of the fruit.

“The idea with this vintage style is

to create a fruit-driven wine that is

bottled early and allowed to age,”

she said.

The result is a dense, almost black

wine that has a wonderful palate

marked by intense flavours, including brandy

spirit, prunes and toffee.

The 2008 Vintage Touriga is a stunning

addition to Sevenhill’s fortified portfolio and an

ideal gift for the festive season.

See our Tiber wine offer for details on how to purchase this wine.

a local arcHitectural connection

The packaging for Sevenhill Cellar’s Vintage

Touriga features a strong link with the

architecture of Sevenhill’s St Aloysius’ Church.

The striking motif on the Vintage Touriga’s

top label draws its inspiration from the oculus

on the church’s tower, a prominent feature of

the building that was constructed between

1865 and 1875.

The sandstone

toning of

the label is

emphasised

by the dense,

black colour of

the wine, which

shows through

the bottle’s

clear glass.

Catholic media representatives who visited Adelaide in September

enjoyed wines from Sevenhill Cellars during dinner at the National Wine

Centre.

The wines were served during the dinner at which the Australasian

Catholic Press Association’s annual media awards were announced as

part of the ACPA National Conference.

Over 100 delegates from around Australia and New Zealand attended

the conference dinner, which featured the Chancellor of the Australian

Catholic University, General Peter Cosgrove, as the keynote speaker.

General Cosgrove spoke extensively about his involvement with the

media during his time as Chief of the Army (2001-2002) and Chief of

the Defence Force (2002-2005).

General Cosgrove, who was appointed Chancellor of the ACU in May

2010, was presented with a presentation box of six 2009 Sevenhill

St Ignatius.

The fundraising appeal to support restoration

of Sevenhill’s Weikert Cottage has been

officially launched.

The project aims to create a place of

pilgrimage that honours the foundation of the

Jesuits in Australia.

Director of Sevenhill’s Centre for Ignatian

Spirituality, Brother Ian Cribb SJ, said the

cottage’s restoration was an ambitious project

that would cost approximately $500,000.

“It is certainly a major undertaking, but one

which will ensure that the religious and historic

significance of this site is protected and shared

with the community,” he said.

“Funding for the project will rely on a

combination of grants and the support of

donors. We are relying on the generous spirit

of these donors to bring this project to fruition.”

Appeal under way for cottage restoration

Media gathering enjoys Sevenhill wines

Weikert Cottage’s significance is linked to

the settlement of the Jesuits in Australia in

the Clare Valley and their association with

Franz Weikert, a Silesian farmer who led a

group of 130 Catholics to South Australia

in 1848 seeking political freedom. They

were accompanied by two Austrian Jesuit

chaplains, one of whom was Father Aloysius

Kranewitter, the original Jesuit settler

at Sevenhill.

This settlement established wine production

at Sevenhill, starting with creation of the

cellars in 1851, followed by construction of

the College building and St Aloysius’ Church.

It was also from this base at Sevenhill that

the Jesuits were influential in establishing

churches and schools in the northern region

of South Australia.

Saint Mary MacKillop stayed at Weikert

Cottage in 1871 when her brothers, Donald

and Peter, were at school at Sevenhill College.

Donald went on to complete his initial training

as a Jesuit at Sevenhill and later moved to the

Northern Territory where he was Superior of

the Daly River Mission.

Weikert Cottage lost its roof in the Ash

Wednesday bushfire in 1983 and deteriorated

through exposure to wet weather.

If you would like to receive information about donating to the Weikert Cottage Restoration Project, contact Br Ian Cribb SJ at (08) 8843 4062 or email sevenhill@cis.jesuit.org.au

ACPA Presdient Kerry Myers (The Catholic Weekly) preents General Cosgrove with his wine gift from Sevenhill. Picture: tony lewis

Weikert Cottage at Sevenhill.

Shakespeare’s merry war of words

Romance and comedy… essential ingredients

of Shakespeare’s style that never fail to

entertain when Essential Theatre performs on

the lawns of Sevenhill Cellars.

Shakespeare’s romantic comedy, Much Ado About Nothing, is guaranteed to have peals

of laughter flowing across the vines on the

Essential Theatre is celebrating 10 years of touring across Australia with

its 2012 season of Much Ado About Nothing.

The company’s performance at Sevenhill Cellars in February 2012

will be its ninth visit to the Clare Valley, one of its favourite venues,

regardless of the weather.

This year, unseasonal wet weather in autumn forced the Friday night

performance of Romeo and Juliet indoors for the first time, but cast and

audience adapted to the Sevenhill barrel store in the spirit of “the show

must go on”.

Based in Geelong, Essential Theatre has been entertaining Australian

crowds with the wonderful works of Shakespeare for a decade and

is looking forward to another ten years of successful touring. The

combination of talented actors, sense of humour, thriving passion

and delivery of Shakespeare’s text has made this touring company a

successful, much-loved attraction at wineries in five states.

10 years on the road

Essential Theatre performing Romeo & Juliet at Sevenhill earlier this year.

“Essential Theatre troupe recreates the works of the playwright with

skill and flair. You will struggle to enjoy Shakespeare as much as this

elsewhere”

– The Barefoot Review SA

evenings of Friday, February 17, and Saturday,

February 18, 2012.

Artistic Directors, Amanda LaBonte and

Sophie Lampel, are very excited to be revisiting

this fantastic text, with Amanda teaming up

with Brad Flynn to play the feisty Beatrice and

Benedick, the lead characters in this wartime

tale.

The story is set after

victory in battle, as

Don Pedro leads his

soldiers, including

the dashing young

Claudio and the

clever wordsmith

Benedick, to the

home of Leonato. The

soldiers are greeted

warmly by Leonato

and his charming

daughter, Hero, and

consequently invited

to stay for the month.

Leonato’s witty niece,

Beatrice, engages

in a merry war of

words with Benedick;

both talking a mile a

minute, proclaiming

their scorn for love,

marriage, and

each other.

In contrast, Claudio and Hero upon meeting

for the first time are rendered practically

speechless by their love for one another and

are quickly betrothed.

Everyone is convinced Benedick and

Beatrice should couple, so a cunning plan to

trick them into confessing their love for each

other is devised.

Meanwhile the illegitimate brother of Don

Pedro, Don John, devises a meddling plan

to trick Claudio into rejecting Hero at the altar

accusing her of being unfaithful.

The acerbic wit and feisty intelligence of

Beatrice and Benedick make them two of

Shakespeare’s most irresistible characters.

Amongst the romance Shakespeare also

delights us with comical mishaps of the night

watchmen, Dogberry and Verges.

Tickets are $40 per person, but an Early Bird Special is available for $35 if purchased before December 31, 2011. For tickets or inquiries, please call (08) 8843 4222 or email pmckee@sevenhill.com.au

Riesling curries favour with seafood

Thai Prawn CurryServeS 4

inGreDienTS1 tbs olive oil

1kg medium green prawns, peeled, deveined and leaving tails intact

2-3 tbs red or green curry paste, depending on your preference

270g coconut cream

2 tbs fresh lime juice (or use the liquid form available from supermarkets)

1 tbs of grated palm sugar or use

2 kaffir lime leaves (optional)

¼ cup (60ml) of water

2 cups of fresh bean sprouts

½ cup fresh coriander leaves

MeThoD 1. heat 1 tbs of olive oil in a pan over high heat. add 1 kg of medium green prawns (peeled, deveined and leaving tails intact) and cook for 2-3 minutes or until cooked through. Transfer to a plate and set aside.2. reduce the heat to medium. add 2-3 tbs of curry paste, coconut cream, lime juice, palm sugar, lime leaves (optional) and ¼ cup of water to the pan. Cook for 5 minutes.

3. add prawns and stir until heated. Stir in bean sprouts shortly before serving. Garnish with coriander. Serve with steamed rice.

Riesling is a wonderful wine to serve with Asian curries.

The vibrancy of Riesling’s citrus and minerally character is

a refreshing foil to the tangy character of the curry.

Riesling goes particularly well with fresh seafood, so we

thought what better combination than Inigo 2011 Riesling

with a Thai prawn curry.

This is a simple dish that can be prepared without taking

up much time. You can even have a glass of Riesling while

you are cooking!

The 2011 Inigo Riesling is pale straw in colour with a tinge of

green. Highly aromatic characteristic, with waxy orange blossom

predominant, the nose displays typical character of pure Riesling.

The palate is tight and lean but generous in flavour, with citrus

flavours prominent. The minerally, dry finish is long and crisp.

Sevenhill Cellars

College Road, Sevenhill, South AustraliaT: (08) 8843 4222 F: (08) 8843 4382 E: orders@sevenhill.com.au www.sevenhill.com.auPrinted on 100% recycled certified and australian made PaPer

A deeper understanding of

Sevenhill’s winemaking heritage and

its historical and spiritual character

awaits visitors who undertake the

property’s walking tour.

Guided tours are scheduled each

Tuesday and Thursday at 2pm

and are normally led by Sevenhill’s

Jesuit Winemaker Emeritus,

Brother John May SJ, who retired

from winemaking in 2003 after

first joining Sevenhill in 1963.

At other times, the self-guided

visitors are welcome to explore

the property using a self-guided

walking tour brochure that is

available from Cellar Door.

This guide enables visitors to follow

Sevenhill’s walking trail, which

includes the old-vine Shiraz vineyard,

religious shrines, Weikert Cottage, St

Aloysius’ Church and its crypt, and the

College, which is home to Sevenhill’s

Jesuit community. This building operated as

boarding school for boys from 1856-1886.

The tour starts and finishes at the Winery

where there is the opportunity to visit the

Sevenhill Museum and historic Underground

Cellar, which was excavated by pick and

shovel in the late 1850s.

The guided tour, which costs $7.50, takes about 1¼ hours and can be booked ahead on (08) 8843 4222. All proceeds from the tour support the restoration of St Aloysius’ Church. There is no charge for the self-guided tour.

Walking tour explores Sevenhill’s heritage