PAGE 1

A WCP MEDIA PUBLICATION

EDITORSPUBLISHERS

Quentin von Essen Di von Essen

CONTRIBUTORS

Peter Firth Roger Lilliott Robert Lusby

Neil McGuigan SaltampPeppa Reviews

FOR ADVERTISING INFORMATION CALL

61 2 4930 9072 infowineanddineguidescomau

PO Box 241 Cessnock NSW 2325

Australia

copy Copyright 2012 WCP MEDIA

All rights reserved Reproduction in part or whole or use without permission is strictly

prohibited For information regarding permissions please

contact us at the above address Although every effort has been made to ensure accuracy WCP

MEDIA cannot be held responsible for any errors or omissions that

may occur All opinions expressed are those of the writers and not

necessarily that of the publishers The publisher reserves the right to

refuse any advertising due to inappropriate content

IN THIS ISSUE OF WINE amp DINEhellip

Over the last few years the Hunter Valley has become as much about food as it is about wine and the region enjoys a rich food and wine culture that is reflected in its p r e m i u m w o r l d c l a s s w i n e production abundant regional produce and gourmet food products which include handmade cheese chocolates olives smoked and cured meats and free range poultry meats Hunter Valley wine is equal to the best in the world and the wine sector is recognised internationally for producing a full range of wine styles and varietals one to match every meal Hunter wine makers and wines have won international acclaim for their quality and value at all price points competing favourably against those longer and more established wine-producing nations When it comes to dining we are spoilt for choice with top rated and award-winning restaurants liberally sprinkled throughout the Hunter Valley - from Pokolbin to Mount

View Nulkaba Lovedale Rothbury and Dalwood with committed chefs focusing on presenting regional produce in mouth-watering dishes that are evident in most restaurants cafes and bistros Whether you are staying for a week or long weekend you may want to take the opportunity to enjoy a regional cooking class a wine tour wine tasting course or even learn to make cheese Impress your friends or family with that rare vintage locally hand-made cheeses chocolates fresh olives and oils from some of the finest providores in the region Whatever it is all the information you need to make the most of your stay can be found in this publication We welcome you to the Hunter Valley so take the time to relax indulge a little and enjoy the best the Hunter has to offer

WELCOME TO THE HUNTER VALLEY

Quentin amp Di von EssenmdashPublishers

REGULAR ITEMS 2 Quick Index to Cellar Doors 4 Quick Index to Restaurants 5 Quick Index to Providores 9 All About Lower Hunter Valley

Wine Country 10 Pokolbin 1 Wine amp Food Trail

Wineries Restaurants amp Providores 26 Pokolbin 2 Wine amp Food Trail

Wineries Restaurants amp Providores 46 Lovedale Rothbury amp Branxton

Wine amp Food Trail Wineries Restaurants amp Providores

62 Mount View Cessnock amp Nulkaba Wine amp Food Trail Wineries Restaurants amp Providores

72 Broke Fordwich Wine amp Food Trail Wineries Restaurants amp Providores

78 Wollombi Wine amp Food Trail Wineries Restaurants amp Providores

SPECIAL FEATURES

7 The History Behindhellip Australiarsquos oldest wine producing region

8 Robert MolinesWhat makes the Hunterrsquos most iconic chef tick

22 Keep your Cool How to enjoy wine in the heat of an Australian summer

24 To Cork or Not to Cork That is the question

43 Three Great Spots To lunchalot

60 Dining atHarryrsquos at Tatler 70 Dining atThe Cellar Restaurant

76 Delivering Authentic Spanish Tapas on a Tower

84 The Last Wordby Neil McGuigan OPTIMISED FOR IPAD amp ANDROID MOBILE

QUICK INDEX TO CELLAR DOORS (A-O) Adina Vineyard 48 492 Lovedale Rd Lovedale 7 Days

Allandale Winery 48 132 Lovedale Rd Lovedale 7 Days

Arrowfield Estate 12 Cnr Hermitage Rd amp Mistletoe Lane Pokolbin 7 Days

Bimbadgen Estate 13 790 McDonalds Rd Pokolbin 7 Days

Blueberry Hill Vineyard 14 999 McDonalds Rd Pokolbin 7 Days

Briar Ridge Vineyard 65 Mount View Rd Mount View 7 Days

Capercaillie Wine Co 49 4 Londons Rd Lovedale 7 Days

Centurion Wines 14 110 Old North Rd Pokolbin Fri to Sun

Constable Estate 15 205 Gillards Rd Pokolbin 7 Days

DeBortoli Wines 48 532 Wine Country Drive Pokolbin 7 Days

Denmar Estate 15 479 Hermitage Rd Pokolbin Fri to Mon

Emmas Cottage Vineyard 49 438 Wilderness Rd Lovedale Fri to Sun

Ernest Hill Wines 30 307 Wine Country Drive Nulkaba 7 Days

Gartelmann Wines 50 701 Lovedale Rd Lovedale 7 Days

Gemeilli Estate 15 168 Palmers Lane Pokolbin Fri to Mon

Gundog Estate 30 101 McDonalds Rd Pokolbin 7 Days

Hermitage Rd Cellars 16 Hermitage Rd Pokolbin 7 Days

Hungerford Hill Wines 31 2450 Broke Rd Pokolbin 7 Days

Iron Gate Estate 32 Oakey Creek Rd Pokolbin 7 Days

Kelman Vineyard 66 2 Oakey Creek Rd Mount View 7 Days

Kevin Sobels Wines 33 5 Halls Rd Pokolbin 7 Days Krinklewood Biodynamic Vineyard 73 712 Wollombi Rd Broke Sat amp Sun

Lindemanrsquos Wine 33 119 McDonalds Rd Pokolbin 7 Days

Macquariedale Organic Wines 17 170 Sweetwater Rd Rothbury 7 Days

McGuigan Wines 34 447 McDonalds Rd Pokolbin 7 Days

McLeish Estate 34 462 DeBeyers Rd Pokolbin 7 Days

Meerea Park 35 2198 Broke Rd Pokolbin 7 Days

Millbrook Estate 79 1617 Mt View Rd Millfield 7 Days

Misty Glen Wines 17 293 Deasys Rd Pokolbin Fri to Mon

Mount Broke Wines 73 130 Adams Peak Rd Broke Fri to Sun

Mount View Estate 66 502 Mount View Rd Mount View 7 Days

Nightingale Wines 74 1239 Milbrodale Rd Broke 7 Days

Noyce Brothers Wines 79 2884 Wollombi Rd Wollombi 7 Days

Oakvale Wines 18 1596 Broke RdPokolbin 7 Days PAGE

2

Peterson House 37 Cnr Broke Rd amp Wine Country Drive Pokolbin 7 Days

Petersons Wines 67 552 Mount View Rd Mount View 7 Days

Pierrersquos Wines 53 82 Elderslie Rd Branxton Mon to Fri by appointment Sat amp Sun

Pokolbin Estate 36 298 McDonalds Rd Pokolbin 7 Days

Ridgeview Wines 18 273 Sweetwater Rd Pokolbin Wed to Sun

Sandalyn Estate Wines 54 Wilderness Rd Lovedale 7 Days

Savannah Estate 67 402 Mount View Rd Mount View 7 Days

Stonehurst Cedar Creek 80 1840 Wollombi Rd Cedar Creek 7 Days

Tallavera Grove 68 749 Mount View Rd Mount View Thurs to Mon

Tallowwood Mount View 68 147 Mount Bright Rd Mount View Sat amp Sun

Tamburlaine Organic Wines 38 358 McDonalds Rd Pokolbin 7 Days

Tatlers Wines 55 477 Lovedale Rd Lovedale 7 Days

Tempus Two 39 Cnr Broke amp McDonalds Rds Pokolbin 7 Days

Thalgara 40 536 DeBeyers Rd Pokolbin 7 Days

The Garden Cellars 41 Hunter Valley Gardens Village Broke Rd Pokolbin 7 Days

Tintilla Estate 19 725 Hermitage Rd Pokolbin 7 Days

Undercliff Winery amp Gallery 80 152 Yango Creek Rd Wollombi 7 Days

Veladare Wines 20 463 Deasys Rd Pokolbin Thurs to Mon

Vinden Estate 20 17 Gillards Rd Pokolbin Wed to Sun

Wandin Hunter Valley 57 12 Wilderness Rd Lovedale 7 Days

Waverley Estate 21 207 Palmers Lane Pokolbin 7 Days

Whispering Brook 74 Rodd Street Broke Sat amp Sun

Wollombi Village Vineyard 80 2971 Paynersquos Crossing Rd Wollombi Sat amp Sun

Wollombi Wines 80 Wollombi Rd Wollombi 7 Days

Wombat Crossing Vineyard 21 530 Hermitage Rd Pokolbin Weekends only

Writerrsquos Block Wines 57 386 Wilderness Rd Lovedale Sat amp Sun

Wyndham Estate 58 700 Dalwood Rd Dalwood 7 Days

Wynwood Estate 42 310 Oakey Creek Rd Pokolbin 7 Days

PAGE 3 QUICK INDEX TO CELLAR DOORS (P-Z )

Al-Oi Thai Restaurant 64 19 Vincent St Cessnock Lunch amp Dinner 7 Days

Amandas on the Edge 12 1039 McDonalds Rd Pokolbin Lunch Fri to Mon Dinner 7 Nights

And the Winner is Oscars 28 Shop 15 Hunter Valley Gardens Village Broke Rd Pokolbin

Breakfast amp Lunch 7 Days

Australian Regional Food Store 28 426 McDonalds Rd Pokolbin Breakfast amp Lunch 7 Days

Bistro Vinden 20 17 Gillards Rd Pokolbin Lunch Sat amp Sun

BLUE Thai 65 137 Mount View Rd Cessnock Lunch Wed to Sat Dinner Tues to Sun

Bistro Molines 64 749 Mount View Rd Mount View Lunch Thurs to Mon Dinner Fri amp Sat

Blaxlands Inn 29 2198 Broke Rd Pokolbin Lunch amp Dinner Wed to Sun

Bodega Restaurant amp Bar 29 At Cypress Lakes Resort 15 Thompsons Rd Pokolbin

Breakfast Lunch amp Dinner 7 Days

Briar Grillade 65 Mount View Rd Mount View Wed to Sun

Cafeacute 1843 at Lindemanrsquos 33 119 McDonalds Rd Pokolbin 7 Days

Cafeacute DenMar 15 479 Hermitage Rd Pokolbin Fri to Mon

Emersons at Pokolbin 16 1014 Hermitage Rd Pokolbin Lunch Thurs to Mon Dinner Thurs to Sat

ESCA Bimbadgen 13 790 McDonalds Rd Pokolbin Lunch 7 Days Dinner Thurs to Sat

Harriganrsquos Irish Pub 31 Broke Rd Pokolbin Breakfast Lunch amp Dinner 7 Days

Harryrsquos at Tatler 50 477 Lovedale Rd Lovedale Lunch Fri-Tues Dinner Fri amp Sat

Hunter Valley Steakhouse 32 Cnr Broke amp McDonalds Rdrsquos Pokolbin Breakfast Lunch amp Dinner 7 Days

Infuzion Restaurant 29 Sebel Kirkton Park 336 Oakey Creek Rd Pokolbin

Breakfast Lunch amp Dinner 7 Days

Leaves and Fishes 51 737 Lovedale Rd Lovedale Lunch Wed to Sun Dinner Fri amp Sat

Lillinorsquos Bar Trattoria 51 136 Talga Rd Rothbury Lunch amp Dinner Thurs to Mon

Lovedale Smokehouse amp Cafeacute 52 64 Majors Lane Lovedale 7 Days Cafeacute Sat amp Sun

Magpie Cafeacute 50 701 Lovedale Rd Lovedale Breakfast amp Lunch 7 Days

Majors Lane Restaurant 52 64 Majors Lane Lovedale Dinner 7 Nights

Mojos on Wilderness 53 84 Wilderness Rd Lovedale Dinner 7 Nights

Muse Kitchen 17 Lot 17 Hermitage Rd Pokolbin Lunch Wed-Sun

Muse Restaurant amp Cafeacute 35 1 Broke Rd Pokolbin Lunch 7 Days Dinner Wed to Sat

Oishii Japanese Thai Restaurant 36 Cnr McDonalds amp Broke Rdrsquos Lunch amp Dinner 7 Days

Restaurant Cuvee 37 Cnr Broke Rd amp Wine Country Drv Breakfast amp Lunch 7 Days

Restaurant Sanctuary 38 Peppers Guesthouse Ekerts Rd Pokolbin Breakfast Lunch amp Dinner 7 Days

Ridgeview Restaurant 18 273 Sweetwater Rd Pokolbin

Breakfast Fri to Sun Lunch amp Dinner Thurs to Sun

Australia Hotel 64 136 Wollombi Rd Cessnock Lunch amp Dinner 7 Days

Nightingales Restaurant 74 1239 Milbrodale Rd Broke Breakfast Sun Lunch Wed-Sun Dinner Wed-Sat

PAGE

4

QUICK INDEX TO RESTAURANTS (A-R)

The Olive Mill Cafeacute 48 492 Lovedale Rd Lovedale Breakfast Sat amp Sun Lunch Wed to Sun

The Beltree 18 266 Hermitage Rd Pokolbin Lunch Sat amp Sun The Brickworks Brasserie 69 Wine Country Drive Nulkaba Breakfast Lunch amp Dinner 7 Days

The Cellar Restaurant 40 Hunter Valley Gardens Village Broke Rd Pokolbin Lunch amp Dinner Mon to Sat

The Olive Tree Restaurant 56 Wyndham Estate Dalwood Rd Branxton Breakfast Sundays Lunch Sat amp Sun

The Verandah Restaurant 19 At Calais Estate Palmers Lane Pokolbin Lunch amp Dinner Thurs to Sun

Tillyrsquos Gourmet Pizza Cafeacute 56 438 Wilderness Rd Lovedale Lunch Sat amp Sun Dinner Fri to Sun Wandin Wine Bar amp Diner 57 12 Wilderness Rd Lovedale Lunch 7 Days Dinner Fri amp Sat Wine Country Cafeacute 41 455 Wine Country Drive Pokolbin 7 Days

Taste of the Country 39 Shop 11 Hunter Valley Gardens Village Broke Rd Pokolbin

Breakfast amp Lunch 7 Days Dinner Fri amp Sat

SSS BBQ Barns 68 4 Wollombi Rd Cessnock Dinner 7 Nights Lunch groups by appointment

Shakey Tables 55 1473 Wine Country Drive North Rothbury Lunch Sat amp Sun Dinner 7 Nights

San Martino Restaurant 16 At Hunter Resort Hermitage Rd Pokolbin Breakfast Lunch amp Dinner 7 Days

Sabor in the Hunter Dessert Bar 54 319 Wilderness Rd Lovedale Fri to Mon Royal Federal Hotel 53 50 Maitland Rd Branxton Lunch amp Dinner 7 Days

QUICK INDEX TO PROVIDORES Adina Vineyard 48 492 Lovedale Rd Lovedale 7 Days

Australian Regional Food Store amp Cafeacute 28 426 McDonalds Rd Pokolbin 7 Days

Binnorie Dairy 14 1 Mistletoe Lane Pokolbin Tues to Sun

Gartelmann Wines 50 701 Lovedale Rd Lovedale 7 Days

Gundog Estate amp Hunter Pantry 30 101 McDonalds Rd Pokolbin 7 Days

Hunter Olive Centre 36 298 McDonalds Rd Pokolbin 7 Days

Hunter Valley Chocolate Company 51 Shop 5 HVG Village Broke Rd Pokolbin 7 Days

Hunter Valley Chocolate Company 51 Peterson House Cnr Broke Rd amp Wine Country Drv Pokolbin 7 Days

Hunter Valley Chocolate Company 51 Factory amp Showroom 820 Lovedale Rd Lovedale 7 Days

Lovedale Smokehouse 52 64 Majors Lane Lovedale 7 Days

Mojos The Deli 53 84 Wilderness Rd Lovedale 7 Days

Nulkaba Hatchery 66 78 Fleming St Nulkaba Mon to Sat

Sabor in the Hunter Dessert Bar 54 319 Wilderness Rd Lovedale Fri to Mon

Sandalyn Estate 54 Wilderness Rd Lovedale 7 Days

PAGE 5 QUICK INDEX TO RESTAURANTS (R-Z )

WHATrsquoS IN A SYMBOL Throughout this booklet you will see symbols relating to facilities and products offered by our wineries cellar doors restaurants amp providores Herersquos the meaning

Disabled Access On Site Parking

Onsite RestaurantCafeacute Accommodation

FunctionsEventsWeddings Family Friendly

Picnic BBQ Area Vineyard Views

Cellar Door On Site On Site Gallery

Order On-Line AC Air Conditioning

Free WiFi On Site Golf Course

Beer On Tap Picnic Hampers

Scenic Views Gourmet Produce

Cooking Classes Baby Change Facilities

PAGE

6

The first major planting in the Hunter Valley occurred in the early 1830s when James Busby - an amateur viticulturalist returned to New South Wales after travelling throughout Europe and South Africa collecting cuttings from over 500 vineyards Some of these cuttings were sent to the newly established Royal Botanical Gardens in Sydney and the rest planted at the family estate of Kirkton (between the towns of Branxton and Singleton) - establishing what was probably the first vineyard in the region It was these cuttings which established the Hunter Valleyrsquos claims to viticultural fame

From these beginnings the Hunter Valley flourished with several families establishing vineyards in the area including the first vineyards by George Wyndham of Wyndham Estate By the end of the decade plantings had expanded from 200 acres to approximately 500 acres and by 1876 land planted with vine had exceeded 1800 acres

By the 1860s plantings of vineyards began to move from the fertile alluvial plains along the Hunter River towards the foothills of the Brokenback range near Pokolbin and Rothbury (Lovedale) where many of the most well established and highly regarded vineyards of the Hunter can be found today

Sydney was a lucrative market for the Hunter Valley largely due to the regulations in place at the time that placed prohibitive duties on wines from other areas such as Victoria and South Australia By the turn of the 20th century this virtual monopoly over the Sydney market changed significantly with a new constitution banning such interstate trade barriers The Sydney market was opened to out of state wine producers This coupled with the changing public tastes from dry wines to sweeter wines fortified ports and sherry

The history behind Australiarsquos oldest wine producing region

signaled a period of fast decline for the Hunter Valley

After World War I many returning soldiers were given land grants in the Hunter Valley but the Great Depression and devastating hail storms between 1929ndash30 caused many of these new land owners to abandon their vineyards Some of the land was bought up by the larger and more established land owners at the time who would later become driving forces behind the Hunter Valleys wine industry

The 1950s and 1960s saw consumer taste shift toward drier styles of wine As a result the 1960s saw a dramatic increase in the number of plantings of vine including red wine varietals and the reintroduction of Cabernet Sauvignon to the Hunter Valley

As Hunter red wines were gaining acclaim Hunter whites were also being noticed In the 1960s a Sydney wine merchant named Leo Buring began marketing the first commercially successful Hunter Valley Semillon which was initially known as Hunter Riesling

The year 1971 saw the first commercial bottling of Chardonnay - an event that sparked the beginning of the Australian Chardonnay craze

By 1976 plantings in the Hunter Valley had grown to exceed 10000 acres and despite a small reduction during the recession of the 1980s the Australian wine boom of the 1990s pushed plantings even further to over 11000 acres

Today the Hunter Valley remains Australias oldest wine producing region and one of Australias most recognisable regions with over 140 wineries in the Hunter producing a wide range of wine

PAGE 7

Robert Molines What makes this iconic Hunter chef tick It does not take someone long to learn that Robert Molines is a legend around here Hes the chef who brought French food to the Hunter Valley and along with his wife Sally made the area his home since moving here in 1973 Now widely regarded as one of the great Hunter Valley Chefs and as much a part of the Hunter Valley as Semillon Robert Molines possesses the background and qualifications that has influenced his cooking over the past 35 years and has made his food legendary However to many Robert continues to remain an enigma Born in Algeria in 1951 Roberts childhood exposed him to a mix of French Italian and Mediterranean cultures After the independence of Algeria in1962 Robert and his family made the move to Beausoleil - a village in the South of France on the French Riviera His mother was a French diplomat and literary academic while his stepfather was head chef at the palace of Prince Rainier of Monaco Robert completed his culinary education at the Catering Institute of Menton in the South of France before serving his apprenticeship at some of the top hotels of Monte Carlo Monaco Nice and Cannes before arriving in Australia in 1968 where he gained experience with renowned restaurants such as Elizarsquos in Double Bay and Beppirsquos in Sydney Robert then moved to the Hunter Valley in 1973 where he took on the role of Chef Manager at the Happy Valley Restaurant in Pokolbin

Since then Robert and Sally have operated a number of well known restaurants including amongst others Pokolbin Cellar Restaurant and The Verandah Restaurant at Calais Estate and in 1991 opened the multi award winning Roberts at Pepper Tree which later became a part of the Tower Group In January 2006 Robert Molines was awarded an Order of Australia for his contribution to tourism and food in the Hunter The passing of Len Evans in 2006 affected and ultimately ended Robert and Sallyrsquos association with The Tower Group and was a relatively difficult time for Robert personally Today you will find Robert and Sally as the proud owners of the popular Bistro Molines - a traditional French Bistro located in Mount View on the beautiful Tallavera Grove Vineyard A move that has enabled Robert to take himself back to the ldquorootsrdquo of his cooking and produce outstanding French Provenccedilal cuisine using local produce and celebrating the seasons Here Robert is back in his element and it shows with Robert being inducted into the JK Walker Culinary Hall of Fame alongside other Australian legendary chefs and with Bistro Molines receiving Sydney Morning Herald Good Food Guide Chefs Hat awards in 2009 (for 2010) in October 2010 (for 2011) and in 2011 for 2012 With Bistro Molines Robert has rediscovered his mojo and with Sally has created the combination of culinary excellence and superior service they are best known for

PAGE

8

LOWER HUNTER VALLEY WINE COUNTRY

The Hunter Valley is Australias oldest wine region with vines first being planted in the early 1830s Vineyards are located in two areas - Upper and Lower Hunter Valley The Lower Hunter Valley is nestled amidst the Brokenback Range and located 160km north of Sydney and 40km from the Pacific Coast Famous for its world-class wines most notably Hunter Valley Semillon and Shiraz the Lower Hunter is said to have pioneered Australian wine tourism and is now well established with a good selection of accommodation cellar doors and restaurants The majority of cellar doors and tourist developments are found in the Lower Hunter Valley with the area consisting of a number of very distinct wine areas - these include the areas of Pokolbin Rothbury (or Lovedale) Mount View Wollombi Valley and Broke-Fordwich each unique in their own way Broke-Fordwich is the only officially recognised sub-region of the Lower Hunter Renown for its food and wine the Hunter Valley is abounding with choice with more than 65 restaurants over 140 wineries and cellar doors and a diverse range of gourmet foods and regional produce spread throughout the area The Hunter Valley also has a vibrant calendar of events throughout the year to capture the imagination of wine and food lovers - most notably the Lovedale Long Lunch and Hunter Valley Wine amp Food Month

The soils in the Hunter Valley vary widely from sandy alluvial flats to black silty loams and friable red duplex soils Most of the vineyards are situated on the red clay soils on the foothills of the Brokenback Range or on the creek flats below them which have sandy soils greatly suited to whites The Lower Hunter can get as much as 400ndash530mm of rain during harvest which takes place between the months of January to early March creating significant challenges for winemakers as the rain along with the heat encourages high relative humidity in the region and the subsequent threat of mould The most widely planted grape varieties in the Hunter Valley are Chardonnay Semillon and Verdelho among the whites and Shiraz Cabernet Sauvignon and Merlot among the reds The area is famous for its Semillon white wines and its soft rich reds made from Shiraz The Hunter Valley produced Australias first Chardonnays in the 1970s and its soft lavish fruit driven style adds another staple variety to the area Verdelho has been planted in the Hunter Valley for over 100 years but it is has only recently become popular as a single varietal wine producing a dry wine with spicy tropical fruit characters

Pokolbin 1 10

Pokolbin 2 26

Lovedale Rothbury Branxton

46

Mount View Cessnock amp Nulkaba

62

Broke Fordwich 72

Wine amp Food Trail PG

Wollombi Valley 78

About the Lower Hunter Valley

PAGE 9

WOLLOMBI MILLFIELD

POKOLBIN WINE amp DINE TRAIL 1 (NORTH) TRAIL 1 CELLAR DOORS PAGE MAP Arrowfield Estate 12 C1 Bimbadgen Estate 13 D7 Blueberry Hill Vineyard 14 C7 Centurion Wines 14 B3 Constable Estate 15 E4 Denmar Estate 15 B2 Gemelli Estate 15 E7 Hermitage Rd Cellars 16 C2 Macquariedale Organic Wines

17 B4

Misty Glen Wines 17 D5 Oakvale Wines 18 F2 Ridgeview Wines 18 B4 Tintilla Estate 19 C2 Veladare Wines 20 D6

Waverley Estate 21 E7 Wombat Crossing Vineyard 21 B1

Vinden Estate 20 E5

TRAIL 1 CELLAR DOORS WITH RESTAURANTS

PAGE MAP

Bimbadgen Estate 13 D7 Denmar Estate 15 B2

Ridgeview Wines 18 B4 Hermitage Rd Cellars 16 C2

Vinden Estate 20 E5

TRAIL 1 RESTAURANTS PAGE MAP Amandas on the Edge 12 C7 Bistro Vinden 20 E5 Cafeacute DenMar 15 B2 Emersons at Pokolbin 16 E2 ESCA Bimbadgen 13 D7 Muse Kitchen 17 D2 Ridgeview Restaurant 18 B4 San Martino Restaurant 16 C2 The Beltree 18 A1 The Verandah Restaurant 19 E7

Pokolbin Trail 1 provides the location and information on cellar doors restaurants and gourmet food providers located on the northern side of Pokolbin - stretching north from Broke road to Hermitage Rd and Old North Rd and includes some of the most renown and highly awarded wineries restaurants and providores providing the most enjoyable wine and food experiences in the Hunter

The rural locality of Pokolbin sits in the shadow of the Brokenback Range and is considered to be the hub of the Hunter Valley wine region and where the largest collection of wineries accommodation houses and restaurants can be found

Pokolbin is internationally recognised for being Australias oldest commercial wine producing area and where viticulture (growing of grapes) in the Hunter Valley is believed to have first started when James Busby brought planted cuttings of European vines and established what is considered the first vineyard in the area in the 1830s However it was not really until the 1960s that the wine industry of the Lower Hunter Valley really took off due to the closure of local mining operations and the arrival of European immigrants after the Second World War led to a reorientation of Australian tastes By the 1980s the wine industry had replaced the mining industry as the centerpiece of the local economy

There are now numerous wineries restaurants cafes and gourmet food providers in the Pokolbin area including some of the best known names in Australian wine - some of which have been in existence for well over a century The majority offer tasting facilities and cellar door sales and some of the larger enterprises provide additional facilities such as function rooms restaurants barbecue and picnic facilities

TRAIL 1 PROVIDORES PAGE MAP Binnorie Dairy 14 C1

PAGE

10

HOW TO USE WINE amp DINE In the following pages you will find information about Wining amp Dining in the Pokolbin North area This area is differentiated by the colour ORANGE throughout and also by the shaded bar down the outside of each page Listings are in alphabetical order where possible and can be easily identified by the following symbols Wineriesmdashwill display the following symbols

= White Wines

= Red Wines

= Sparkling Wines

= Fortified Wines

Restaurantsndash will display the symbol Providoresmdash will display the symbol

Annual Events SummerAutumn Concert Series From September to April the Hunter Valley is home to a plethora of international stars as they descend on the Hunter Valley to present a concert season that is as varied as it is entertaining Check out the line up at Bimbadgen by visiting wwwadayonthegreencomau Hunter Valley Wine amp Food Month For the entire month of June the Hunter Valley showcases and celebrates Hunter Valley wines and fresh local produce Check out the events at wwwhvwineandfoodhvvacomau Throughout June

i For more information about events visit wwwthehunterblackboardcom

PAGE 11 PAGE 11

TO POKOLBIN WINE amp FOOD TRAIL 2 (SOUTH)

TO POKOLBIN WINE amp FOOD TRAIL 2

(SOUTH)

PAGE

12

HOW TO USE WINE amp DINE In the following pages you will find information about Wining amp Dining in the Pokolbin North area This area is differentiated by the colour ORANGE throughout and also by the shaded bar down the outside of each page Listings are in alphabetical order where possible and can be easily identified by the following symbols Wineriesmdashwill display the following symbols

= White Wines

= Red Wines

= Sparkling Wines

= Fortified Wines

Restaurantsndash will display the symbol Providoresmdash will display the symbol

Annual Events SummerAutumn Concert Series From September to April the Hunter Valley is home to a plethora of international stars as they descend on the Hunter Valley to present a concert season that is as varied as it is entertaining Check out the line up at Bimbadgen by visiting wwwadayonthegreencomau Hunter Valley Wine amp Food Month For the entire month of June the Hunter Valley showcases and celebrates Hunter Valley wines and fresh local produce Check out the events at wwwhvwineandfoodhvvacomau Throughout June

i For more information about events visit wwwthehunterblackboardcom

PAGE 11 PAGE 11

TO POKOLBIN WINE amp FOOD TRAIL 2 (SOUTH)

TO POKOLBIN WINE amp FOOD TRAIL 2

(SOUTH)

PAGE

12

PAGE

12

PAGE 13

PAGE

14

PAGE 15

PAGE

16

PAGE 17

PAGE

18

PAGE 19 Image courtesy of Vinden Estate

PAGE

20

PAGE 21

PAGE

22

Keep your Cool How to enjoy wine in the heat of an Australian Summer

Getting the temperature right can add a lot to the enjoyment of wine and allows it to blend seamlessly with a meal

White wines as they warm up lose their crispness as the acidity drops away and they become somewhat flabby and often the subtle aromatics present at the right temperature will become dominant and create an unpleasant overpowering effect Nothing worse than a warm Gewuumlrztraminer

In the same way red wines as they warm up become broad losing their tight structure as the acid falls away and the tannins start to expand their influence the alcohol becomes more evident increasing warmth and the mouth feel On the other hand reds served too cool will appear thin with mouth puckering astringent harsh tannins

Sparkling wines are always best served cold this can mask some residual sweetness and slow down the release of carbon dioxide - the bubbles that make the wine so attractive but overpowering if warm

Lighter medium bodied white wines are best chilled for about 2 hours while reds need only about half an hour if you are enjoying them at about 20 degrees room temperature However in our summers we are often in much warmer circumstances so keeping the bottle cool between serving is a good way to go also chilling the glasses in advance can help

Sitting down to a pleasant outdoor veranda lunch in early spring the conversation moved to the subject of what temperature wine should be served

Well known winemaker Bruce Tyrrell had just asked for the Pinot Noirs to be cooled down as it was a warm 26 degree afternoon The whites can tolerate some warmth but the reds become bitter in the warmth was his remark In fact the three Burgundy Chardonnays proved very pleasant as we sat down but lost a bit of their edge by the time we went through a comparative tasting We didnt want to spoil the prized red Burgundies which followed Indeed Pinot Noir is one red variety that will benefit from some gentle cooling While White wines and Roseacute wines are always favoured

in summer with proper attention to temperature a good red can be equally consumed and it might break the monotony and increase your choice

Matt Kramer in the August Wine Spectator article ldquoKeeping Your Coolrdquo suggested an ice bucket for reds when the temperature is high As a practical note he even suggested putting water with the ice so as not to overdo the cooling

Robert LusbymdashTintilla Estate (See page 19)

Call me Old-fashioned call me a Traditionalist but I like a bottle of wine closed with cork I like

the whole scenario of opening a bottle with a cork The gentle insertion of the corkscrew the firm pull and the enticing lsquopoprsquo as the cork comes out It is part of the whole romance of wine How can this compare with lsquowringing the neckrsquo of the bottle required with screw-cap or ldquoStelvinrsquo closure The proponents of screw-cap will tell you that the move in the Australian wine industry towards Stelvin has been largely motivated by three factors Firstly a desire to remove cork-taint once and for all Cork-taint is caused by TCA (246 Trichloranisole ) a product sometimes made during the processing of cork Certainly this used to be a problem but these days the cork industry has cleaned up its act to the extent that most recent surveys suggest cork-taint at 1 which is very similar to the spoilage rate with screw-caps albeit for different reasons The second widely quoted reason for moving away from cork is the belief in a world shortage of cork The fact of the matter is that the Portuguese have plenty of cork and would like to sell it If neither of these reasons work for you then the third reason given is that Stelvins avoid having to cut down cork trees Now in all developed countries cork being the bark of the tree is harvested and is a renewable

TO CORK OR NOT TO CORK That is the Question

By Roger LilliottmdashIron Gate Estate (See page 32)

resource with the tree serving out its natural life Advocates for cork will point out that environmentally cork is a much better closure The future of the planet depends on how we treat it The carbon footprint of a screw-cap is +7 grams of carbon In other words it costs the planet 7 grams of carbon to make a screw-cap The carbon footprint on a cork is -4 grams of carbon as the cork tree takes more carbon dioxide from the air than is required to process the cork The cork proponents will also point out that there are technical issues with screw-caps Wine has a lsquoreductive potentialrsquo which means that when wines are under an airtight closure ( as with normal Stelvins ) it cannot draw enough oxygen from the air and the bottle of wine can develop lsquomusty odours Cork on the other hand allows the migration of air in to the wine preventing this reaction That migration of oxygen into the wine also assists in the development of the wine and the softening of the tannins It may also be noteworthy that the price of Stelvin closures are substantially less than the price of corks thereby creating significant cost savings to those wineries that use these closures So which do you choose For me screw-caps are fine for drink-now styles of wine and picnics but cork is preferable for ageable wines and those more special occasions including dinner I like a bit of tradition and a bit of heritage Where do we go from here Premium wine in ring-pull cans That way we can get rid of the glasses at the table and drink straight from the lsquotinnyrsquo

Cork s first recorded use as a stopper was by the Egyptians thousands of years ago Ancient Greeks also used cork oak bark to make stoppers for

vessels for wine and olive oil In the 1600s a French monk called Dom Peacuterignon took a giant step towards the modern most widespread use of cork mdash as a wine closure

Containers holding sparkling wine traditionally had been plugged by wooden stoppers wrapped in olive oil-soaked hemp Dom Peacuterignon observed that

these stoppers often popped out He successfully swapped the conical plugs for cork stoppers and cork soon became essential for wine bottling

The spread of mass-produced glass bottles with a uniform neck and jopening helped to advance the acceptance of cork stoppers not ust for

wine but a wide range of liquids Production boomed in the last quarter of the nineteenth century Between

1890 and 1917 the industry s workforce more than doubled and by 1930 it had increased fivefold to a total of 10000 workers By this time Portugal had

become the world s leading cork producer a position it holds to this day

The History of THE CORK

For more interesting cork trivia visit wwwcorkfactscom PA

GE 24

PAGE 25

PAGE 25

POKOLBIN WINE amp DINE TRAIL 2 (SOUTH) TRAIL 2 CELLAR DOORS PAGE MAP Ernest Hill Wines 30 E7 Gundog Estate 30 E2 Hungerford Hill Wines 31 C7 Iron Gate Estate 32 G7 Kevin Sobels Wines 33 C5 Lindemanrsquos Wine 33 E2 McGuigan Wines 34 C3 McLeish Estate 34 E4 Meerea Park 35 C5 Peterson House 37 C6 Pokolbin Estate 36 D3 Tamburlaine Organic Wines 38 D3 Tempus Two 39 C4 Thalgara 40 E3 The Garden Cellars 41 C3 Wynwood Estate 42 G5

TRAIL 2 CELLAR DOORS WITH RESTAURANTS

PAGE MAP

Hungerford Hill Wines 31 C7

Peterson House 37 C6 Tempus Two 39 C4

Lindemanrsquos Wines 33 E2

TRAIL 2 RESTAURANTS PAGE MAP And the Winner is Oscars 28 C3

Blaxlands Inn 29 C5 Bodega Restaurant amp Bar 29 D3

Muse Restaurant amp Cafeacute 35 C7 Oishii Japanese Thai Restaurant

36 C4

Restaurant Cuvee 37 C6 Restaurant Sanctuary 38 C2 Taste of the Country 39 C3 The Brickworks Brasserie 69 F8 The Cellar Restaurant 40 C3 Wine Country Cafeacute 41 D7

Aust Regional Food Store 28 C4

Infuzion Restaurant 29 F5 Harriganrsquos Irish Pub 31 C3 Hunter Valley Steakhouse 32 C3

Cafeacute 1843 at Lindemanrsquos 33 E2

TRAIL 2 PROVIDORES PAGE MAP

Hunter Valley Chocolate Co 51 C3C6 Hunter Olive Centre 36 D3

Aust Regional Food Store 28 C4 Gundog Estate amp Hunter Pantry

30 E2

Pokolbin Trail 2 provides information and the location of cellar doors restaurants and gourmet food providers located on the southern side of Pokolbin - the area stretching from Broke Road to Oakey Creek Road and includes some of the most highly regarded and award winning restaurants and wines available in the Hunter The area of Pokolbin is synonymous with all things relating to wine and food and is internationally recognised for its world class vineyards and restaurants and for being Australias oldest commercial wine producing area - with some vineyards being in operation for well over 120 years Pokolbin is considered the hub of the Hunter Valley wine region and where the largest collection of wineries accommodation houses and restaurants can be found Viticulture in the Hunter Valley is often considered to have commenced with James Busby when on returning from a tour of French and South African vineyards in the 1830s brought with him numerous cuttings of vines sending half to the newly established Royal Botanical Gardens in Sydney and the remaining vines planted at the family estate of Kirkton - just north of Belford It was there he established what was probably the first vineyard in the region Some of the most well respected names in Hunter Valley wine history today shortly followed establishing vineyards in the area in the 1850s - some of these long-established names are still in existence today Vineyards only really began to appear in Pokolbin from the late 1870s but it was the depression of the 1890s that dealt the industry a cruel blow and it was not really until the 1960s that the wine industry based in the Lower Hunter really began to grow due to the closure of local mining operations and the arrival of European immigrants after the Second World War By the 1980s it had replaced the mining industry as the mainstay of the local economy

PAGE

26

PAGE

26

Annual Events Christmas Lights Spectacular at Hunter Valley Gardens Over a million Christmas lights on show throughout designated areas of Hunter Valley Gardens November to January Seniors Week at Hunter Valley Gardens A week of fantastic activities for our seniors with interesting talks tours and demonstrations and an appearance from a celeb-rity gardener or two Every April Flavourfest at Hunter Valley Gardens Watch MasterChef contestants and celebrity chefs cook up a storm to show-case the best this region has to offer as part of the month long Hunter Valley Wine amp Food Month Long weekend in June

i For more information about events visit wwwthehunterblackboardcom or wwwhvgcomau

HOW TO USE WINE amp DINE In the following pages you will find information about Wining amp Dining in the Pokolbin South area This area is differentiated by the colour TAN throughout and also by the shaded bar down the outside of each page Listings appear in alphabetical order wherever possible Wineriesmdashwill display the following symbols

= White Wines

= Red Wines

= Sparkling Wines

= Fortified Wines

Restaurantsndash will display the symbol Providoresmdash will display the symbol

PAGE 27 PAGE 27

Cafe

PAGE

28

Annual Events Christmas Lights Spectacular at Hunter Valley Gardens Over a million Christmas lights on show throughout designated areas of Hunter Valley Gardens November to January Seniors Week at Hunter Valley Gardens A week of fantastic activities for our seniors with interesting talks tours and demonstrations and an appearance from a celeb-rity gardener or two Every April Flavourfest at Hunter Valley Gardens Watch MasterChef contestants and celebrity chefs cook up a storm to show-case the best this region has to offer as part of the month long Hunter Valley Wine amp Food Month Long weekend in June

i For more information about events visit wwwthehunterblackboardcom or wwwhvgcomau

HOW TO USE WINE amp DINE In the following pages you will find information about Wining amp Dining in the Pokolbin South area This area is differentiated by the colour TAN throughout and also by the shaded bar down the outside of each page Listings appear in alphabetical order wherever possible Wineriesmdashwill display the following symbols

= White Wines

= Red Wines

= Sparkling Wines

= Fortified Wines

Restaurantsndash will display the symbol Providoresmdash will display the symbol

PAGE 27 PAGE 27

Cafe

PAGE

28

PAGE

28

PAGE 29

PAGE

30

PAGE 31

PAGE

32

PAGE 33

PAGE

34

PAGE 35

PAGE

36

PAGE 37

PAGE

38

PAGE 39

PAGE

40

LEGENDARY WINES Made By Legends Not only is the Hunter Valley Australiarsquos oldest wine region but it is also recognised for producing some of worldrsquos most exceptional and distinctive wines The most recognised is the Hunter Valley Semillon and the Hunter Valley Shiraz - the regions two signature grape varieties It is therefore no surprise that it is these two varieties that were specially selected to produce the 2010 Legends Hunter Valley Semillon and the 2009 Legends Hunter Valley Shiraz Both of these wines are produced from premium grapes donated by leading Hunter growers and then vinified and matured by the Hunter Valley Legends including Brian Walsh John Tulloch Karl Stockhausen Max Drayton Perc McGuigan Brian

PAGE 41

McGuigan Bruce Tyrrell Jay Tulloch Fay McGuigan Phil Ryan and Christopher Barnes Together this group made up of some of the most respected and experienced members of the wine industry represents hundreds of years of wine making experience a deep knowledge of the local area and the regions unique grape varieties that make these two wines true examples of what the Hunter Valley is renown for The Legends wines are exclusive to Hunter Valley Wine Society To taste these two great wines visit the Hunter Valley Wine Society at the Visitor Information Centre located at 455 Wine Country Drive(opposite Crowne Plaza Lovedale MAP REF H3)

PAGE

42

Restaurant reviews by Sir LunchalotmdashPeter Firth Welcome to the new issue of Wine amp Dine We hope that it will assist you in your choice of places to wine and dine while you are touring our beautiful Valley

You will notice when you are out and about the incredible condition of the countryside The vines are looking as healthy as I have seen since moving to the Hunter 30 years ago Hopefully ldquoThe Man Aboverdquo will be on the winemakersrsquo side prior to and during vintage and make 2012 one of the greats

Anyhow I have managed to find time to review three restaurants for you this issue (Ha Ha) and I would like to share with you some of our recent dining experiences

Three great spots to lunchalot

on Wilderness Road has only just reopened and is becoming very popular not only for the wine

but also the food Overseeing this new project are Tony Deb and Adrienne Brown formerly from Tatlers and Mick Wright is the executive chef There are both indoor and outdoor dining areas with views overlooking vineyards with the Brokenback Mountains in the background Very quiet and relaxing Watch out for the Kangaroos A very great spot to catch up with friends for a meal sharing a plate or two a glass of wine or an ice cold draught beer or all of the above

Here are a few dishes that Lady Lunchalot and myself recently shared We started with the New England Crab Cakes with home made Tartare sauce The crab cakes were very moist and tasty We followed this with the Sizzling Garlic and Chilli Prawns The garlic was not

overpowering for a change I think you know what I mean and the prawns were fresh and firm Next came the Blackened Salmon Fillet with Collard Greens ndash it reminds me of the Cajun style food that we have had in New Orleans This was our favourite and we have returned several times since for this

We thought we were more than satisfied but Adrienne ldquotwistedrdquo my arm and forced us to try the Waygu Beef and Vintage Cheddar Sliders (right) with fabulous crispy onion rings ndash baby burgers but very very different An absolute MUST Even Ros who is not a big meat eater thought they were not your average Also the Caesar Salad is excellent and there is a Dessert list (I believe)

There are altogether some 20 items on the menu and we are working our way through as you have to do

WANDIN WINE BAR amp DINER WANDIN VALLEY

PAGE 43

on Hermitage Road opened a few weeks ago and already has established a name for itself It is the baby sister to MUSE HUNGERFORD HILL The latter has just retained its one Chef Hat in the SMH Good Food Guide - Congratulations guys The new ldquobabyrdquo is specialising in only breakfast and lunch on weekends and has indoor and outdoor areas The deacutecor is stunning as you will see and the tasting area is well worth a visit I suggest you have a taste first and then dine ndash a chance to match food with the wines The menu is small however very exciting as you will see Here are a few of the dishes that we have shared recently and we cannot wait to return Try the Potted Duck Liver Pate with blackberry jelly cornichons and crusty bread We then moved on to the lightly Seared Sashimi Yellow Fin Tuna with a salad of white anchovies tomato cheek and sweet basil It was fantastic Then came The Burger ndash ldquoto die forrdquo This was

cooked with garlic blue cheese lightly melted onions and very crispy french fries Not your average burger I went back to try it again just in case I had forgotten something On our next visit Ros a fish lover had the Yellow Fin Tuna Baguette basil mayonnaise olive tomato and watercress I was lucky to be offered a bite It reminded me of being back in France Having spotted this on our first visit I couldnrsquot resist the Pink Duck Breast Wow Accompanied with mulberries Binnorie goats cheese roasted hazelnut and aged Balsamic There are many more including King Prawn Cocktail slow cooked Rack of Lamb plus other tasty morsels Our next ldquomust haverdquo will be the Red Wine Braised Local Venison for two There is a great selection of desserts and cheeses if you are still capable I will try the Tiramisu and the Chocolate Ganache Tart or the Roquefort French Blue great to see that it is being imported again

BISTRO MOLINES TALLAVERA GROVE on Mount View Road has been trading only a few years now and has also retained its One Chef Hat by the

SMH Good Food Guide Robert and Sally Molines (left) have been a team some 30 years or more and with this experience comes wonderful food plus impeccable service I have known this gorgeous couple for many years When you arrive the views will take your breath away very high on the mountainside overlooking acres of vineyards You will feel that you are in another world maybe even France or Italy

Robertrsquos menu changes seasonally and he always has Blackboard Specials We booked only a few days ago for a ldquosmallrdquo lunch and 3 hours laterhellip Here are a few of the memorable dishes we enjoyed Before we even ordered we received a plate of carpaccio of cured local Duck served with balls of fresh rockmelon

MUSE KITCHEN KEITH TULLOCHS WINERY

PAGE

44

together with a plate of olives and a basket of crusty bread with garlic aioli Believe me when you first see the menu you will find making a choice very difficult Ros has a weakness for figs so she choose Baked Figs filled with Gorganzola wrapped in Prosciutto with baby salad vegetables drizzled with Gorganzola Cream My choice was Crispy Zucchini Flowers stuffed with Goats Cheese and Tomato aioli ndash as expected they were both sensational When we finished the plates looked as though they had just come out of the dishwasher By the way Robertrsquos Pateacute is very famous made from Duck Livers and many chefs who have trained under Robbie have taken this recipe with them Also the Deboned Quail is well worth a try Then came our two mains I ordered the Roasted Pork Rib presented on a Parsnip Puree with a delicious Spiced Apple and Dijon Mustard sauce It looked like a work of art Ros ordered the Noisette of local Venison with Blackcurrant Jus Roasted Beetroot and Borlotti Beans The meat was cooked to perfection rare and melted in the mouth This was a winner Robert is very well known for his ability to cook all forms of game and all forms of offal His kidneys are another of my favourites

At this stage dessert was not on the agenda but Sally arrived with the Dessert Menu which we were ldquoforcedrdquo to read Serious thought was given to this mammoth task the Pear Tarte Tatin with Caramel Sauce Vanilla Hazelnuts with Ice Cream No tart should be served without ice cream ndash that is my theory and I am sticking with it Your choice and good luck The list of cheeses and their accompaniments sounds very inviting Perhaps next time I hope you are able to find time to visit some of these restaurants during your stay Of course there are another 50 or more of which we are very proud I hope I have been able to assist you with just these few Please try and book if you choose a place as it makes it a lot easier for owners to provide above average service If you would like to share your experiences you can email me on lunchalotwineanddineguidescom and if you see the LUNCH number plates in the car park come and say hello Bon Appetit

Sir Lunchalot

PAGE 45

on Hermitage Road opened a few weeks ago and already has established a name for itself It is the baby sister to MUSE HUNGERFORD HILL The latter has just retained its one Chef Hat in the SMH Good Food Guide - Congratulations guys The new ldquobabyrdquo is specialising in only breakfast and lunch on weekends and has indoor and outdoor areas The deacutecor is stunning as you will see and the tasting area is well worth a visit I suggest you have a taste first and then dine ndash a chance to match food with the wines The menu is small however very exciting as you will see Here are a few of the dishes that we have shared recently and we cannot wait to return Try the Potted Duck Liver Pate with blackberry jelly cornichons and crusty bread We then moved on to the lightly Seared Sashimi Yellow Fin Tuna with a salad of white anchovies tomato cheek and sweet basil It was fantastic Then came The Burger ndash ldquoto die forrdquo This was

cooked with garlic blue cheese lightly melted onions and very crispy french fries Not your average burger I went back to try it again just in case I had forgotten something On our next visit Ros a fish lover had the Yellow Fin Tuna Baguette basil mayonnaise olive tomato and watercress I was lucky to be offered a bite It reminded me of being back in France Having spotted this on our first visit I couldnrsquot resist the Pink Duck Breast Wow Accompanied with mulberries Binnorie goats cheese roasted hazelnut and aged Balsamic There are many more including King Prawn Cocktail slow cooked Rack of Lamb plus other tasty morsels Our next ldquomust haverdquo will be the Red Wine Braised Local Venison for two There is a great selection of desserts and cheeses if you are still capable I will try the Tiramisu and the Chocolate Ganache Tart or the Roquefort French Blue great to see that it is being imported again

BISTRO MOLINES TALLAVERA GROVE on Mount View Road has been trading only a few years now and has also retained its One Chef Hat by the

SMH Good Food Guide Robert and Sally Molines (left) have been a team some 30 years or more and with this experience comes wonderful food plus impeccable service I have known this gorgeous couple for many years When you arrive the views will take your breath away very high on the mountainside overlooking acres of vineyards You will feel that you are in another world maybe even France or Italy

Robertrsquos menu changes seasonally and he always has Blackboard Specials We booked only a few days ago for a ldquosmallrdquo lunch and 3 hours laterhellip Here are a few of the memorable dishes we enjoyed Before we even ordered we received a plate of carpaccio of cured local Duck served with balls of fresh rockmelon

MUSE KITCHEN KEITH TULLOCHS WINERY

PAGE

44

together with a plate of olives and a basket of crusty bread with garlic aioli Believe me when you first see the menu you will find making a choice very difficult Ros has a weakness for figs so she choose Baked Figs filled with Gorganzola wrapped in Prosciutto with baby salad vegetables drizzled with Gorganzola Cream My choice was Crispy Zucchini Flowers stuffed with Goats Cheese and Tomato aioli ndash as expected they were both sensational When we finished the plates looked as though they had just come out of the dishwasher By the way Robertrsquos Pateacute is very famous made from Duck Livers and many chefs who have trained under Robbie have taken this recipe with them Also the Deboned Quail is well worth a try Then came our two mains I ordered the Roasted Pork Rib presented on a Parsnip Puree with a delicious Spiced Apple and Dijon Mustard sauce It looked like a work of art Ros ordered the Noisette of local Venison with Blackcurrant Jus Roasted Beetroot and Borlotti Beans The meat was cooked to perfection rare and melted in the mouth This was a winner Robert is very well known for his ability to cook all forms of game and all forms of offal His kidneys are another of my favourites

At this stage dessert was not on the agenda but Sally arrived with the Dessert Menu which we were ldquoforcedrdquo to read Serious thought was given to this mammoth task the Pear Tarte Tatin with Caramel Sauce Vanilla Hazelnuts with Ice Cream No tart should be served without ice cream ndash that is my theory and I am sticking with it Your choice and good luck The list of cheeses and their accompaniments sounds very inviting Perhaps next time I hope you are able to find time to visit some of these restaurants during your stay Of course there are another 50 or more of which we are very proud I hope I have been able to assist you with just these few Please try and book if you choose a place as it makes it a lot easier for owners to provide above average service If you would like to share your experiences you can email me on lunchalotwineanddineguidescom and if you see the LUNCH number plates in the car park come and say hello Bon Appetit

Sir Lunchalot

PAGE 45

together with a plate of olives and a basket of crusty bread with garlic aioli Believe me when you first see the menu you will find making a choice very difficult Ros has a weakness for figs so she choose Baked Figs filled with Gorganzola wrapped in Prosciutto with baby salad vegetables drizzled with Gorganzola Cream My choice was Crispy Zucchini Flowers stuffed with Goats Cheese and Tomato aioli ndash as expected they were both sensational When we finished the plates looked as though they had just come out of the dishwasher By the way Robertrsquos Pateacute is very famous made from Duck Livers and many chefs who have trained under Robbie have taken this recipe with them Also the Deboned Quail is well worth a try Then came our two mains I ordered the Roasted Pork Rib presented on a Parsnip Puree with a delicious Spiced Apple and Dijon Mustard sauce It looked like a work of art Ros ordered the Noisette of local Venison with Blackcurrant Jus Roasted Beetroot and Borlotti Beans The meat was cooked to perfection rare and melted in the mouth This was a winner Robert is very well known for his ability to cook all forms of game and all forms of offal His kidneys are another of my favourites

At this stage dessert was not on the agenda but Sally arrived with the Dessert Menu which we were ldquoforcedrdquo to read Serious thought was given to this mammoth task the Pear Tarte Tatin with Caramel Sauce Vanilla Hazelnuts with Ice Cream No tart should be served without ice cream ndash that is my theory and I am sticking with it Your choice and good luck The list of cheeses and their accompaniments sounds very inviting Perhaps next time I hope you are able to find time to visit some of these restaurants during your stay Of course there are another 50 or more of which we are very proud I hope I have been able to assist you with just these few Please try and book if you choose a place as it makes it a lot easier for owners to provide above average service If you would like to share your experiences you can email me on lunchalotwineanddineguidescom and if you see the LUNCH number plates in the car park come and say hello Bon Appetit

Sir Lunchalot

PAGE 45

LOVEDALE ROTHBURY amp BRANXTON WINE amp DINE TRAIL

CELLAR DOORS PAGE MAP Adina Vineyard 48 G5

Capercaillie Wine Co 49 I4 DeBortoli Wines 48 H3 Emmas Cottage Vineyard 49 E3 Gartelmann Wines 50 E5

Sandalyn Estate 54 E4 Tatlers Wines 55 F4 Wandin - Hunter Valley 57 D5

Wyndham Estate 58 A6

Allandale Winery 48 H4

Pierrersquos Wines 53 A2

Writers Block Wines 57 E3

CELLAR DOORS WITH RESTAURANTS

PAGE MAP

Adina Vineyard 48 G5

Gartelmann Wines 50 E5 Tatlers Wines 55 F4 Wyndham Estate 58 A6 Wandin - Hunter Valley 57 D5

Emmas Cottage Vineyard 49 E3

RESTAURANTS PAGE MAP Harryrsquos at Tatlers 50 F4 Lillinorsquos Bar Trattoria 51 D5 Leaves and Fishes 51 E5 Lovedale Smokehouse amp Cafeacute 52 F5 Magpie Cafeacute 50 E5 Majors Lane Restaurant 52 F5 Mojos on Wilderness 53 E5 Royal Federal Hotel 53 B2 Sabor in the Hunter Dessert Bar 54 E3

The Olive Tree Restaurant 56 A6 The Olive Mill Cafeacute 48 G5

Wandin Wine Bar amp Diner 57 D5

Shakey Tables 55 C2

Tillyrsquos Gourmet Pizza Cafeacute 56 E3

PROVIDORES PAGE MAP Adina Vineyard 48 G5 Gartelmann Wines 50 E5

Lovedale Smokehouse 52 F5 Mojos The Deli 53 E5 Sabor in the Hunter Dessert Bar

54 E3

Hunter Valley Chocolate Company

51 D6

Sandalyn Estate 54 E4

Lovedale often referred to as the Heart of the Hunter is located just east of Pokolbin and is renown for its interesting community award-winning boutique wineries cellar doors quality accommodation fine restaurants and unique galleries

The name Lovedale combines the name of one of the early families of the district the Loves with the memory of the dales of Yorkshire in England

As one of the oldest wine producing areas of the Hunter Valley the history of Lovedale dates back to the 1800s when local wheat dairy and general produce farmers turned their hand to grape growing

Settlement in Lovedale dates prior to 1825 when there were significant land grants along Black Creek This area was particularly suitable for vineyards and was also favoured for its proximity to the Old North Road to Windsor

Before the 1920s there were more wineries in the area than there are today The Loversquos Winery in Lovedale Road processed grapes from other vineyards as well as their own and closed in 1927

Unfortunately by the late 1920s most of the Lovedale vineyards ceased operations due to the impact of the Depression and a widespread outbreak of downy mildew In the 1960s the vineyards began to re-emerge and wine production began once again

Lovedale also hosts a number of events throughout the year with the signature event being the famous Lovedale Long Lunch held on the third weekend in May each year

PAGE

46

ANNUAL EVENTS Lovedale Long Lunch A progressive lunch where visitors work their way though participating wineries enjoying the quality food wine music and entertainment at all of the venues Always the 3rd weekend each May

Opera in the Vineyards Good Weekend Opera in the Vineyards a much-loved annual feast of opera food and of course wine 3rd weekend in October at Wyndham Estate

i For more information about events visit wwwthehunterblackboardcom or wwwlovedalehuntervalleycomau

HOW TO USE WINE amp DINE In the following pages you will find information about Wining amp Dining in the Lovedale area The Lovedale area is differentiated by the colour GREEN throughout and also by the shaded bar down the outside of each page Listings are in alphabetical order where possible and can be easily identified by the following symbols WineriesCellar Doorsmdashwill display the following symbols

= White Wines

= Red Wines

= Sparkling Wines

= Fortified Wines

Restaurantsndash will display the symbol Providoresmdash will display the symbol

PAGE 47

PAGE

48

ANNUAL EVENTS Lovedale Long Lunch A progressive lunch where visitors work their way though participating wineries enjoying the quality food wine music and entertainment at all of the venues Always the 3rd weekend each May

Opera in the Vineyards Good Weekend Opera in the Vineyards a much-loved annual feast of opera food and of course wine 3rd weekend in October at Wyndham Estate

i For more information about events visit wwwthehunterblackboardcom or wwwlovedalehuntervalleycomau

HOW TO USE WINE amp DINE In the following pages you will find information about Wining amp Dining in the Lovedale area The Lovedale area is differentiated by the colour GREEN throughout and also by the shaded bar down the outside of each page Listings are in alphabetical order where possible and can be easily identified by the following symbols WineriesCellar Doorsmdashwill display the following symbols

= White Wines

= Red Wines

= Sparkling Wines

= Fortified Wines

Restaurantsndash will display the symbol Providoresmdash will display the symbol

PAGE 47

PAGE

48

PAGE

48

PAGE 49

PAGE

50

PAGE 51

PAGE

52

PAGE 53

PAGE

54

Image courtesy of Wynwood Estate

PAGE 55

PAGE

56

PAGE 57

PAGE

58

Food for sharing is the best way to describe the dining concept behind Harrys at Tatler This modern Australian restaurant changed hands

in May 2011 when husband and wife team Harry Callinan and wife Aleisha took on this highly popular restaurant attached to Tatlers Winery in Lovedale They then wasted very little time in putting their own mark on the restaurant and its constantly changing menu A favourite dining venue for both locals and visitors to the Hunter Harrys at Tatler provides diners with a relaxed casual atmosphere and stunning views of the Vineyard and Brokenback Range - setting the scene for a relaxed and indulgent lunch or dinner With four of us booked in for dinner on a busy Friday night we started by ordering a bottle of Tatlers blend of Semillon and Sauvignon Blanc before tucking into a plate of ciabatta warm olives and Pangallo Estate oil This proved to be an excellent introduction to a menu that was already full of tasty options Everything looked deliciously tempting and being four of us we decided to experience as many dishes as we could - making the meal our evening entertainment We found the smoked salmon avocado and king prawn rolls to be superb and the lime dressing a perfect and zesty addition to the salmon Next was the flour dusted squid which came with fresh lemon and aioili closely followed by the sauteed tiger prawns accompanied with fresh chilli garlic and herbs

Dining at Harryrsquos at Tatler a SaltampPeppa review

As we worked our way down the menu - my dining companions insisted on ordering the deep sea scallops (pictures) which were delicious as was the pan roasted Tasmanian salmon which was superbly presented and tasted just as good As if it could get any better but it did with the highlight of the meal shared between the last two dishes The proscuito wrapped veal medallions with warm provencale vegetables and salsa verde was the overall favourite closely followed by the mouth watering slow roasted pork belly with green apple and celeriac remoulade Just exquisite - all of it Dishes were prepared fresh in the kitchen and did not arrive on the table at the same time which is the ideal way to eat this style of food and remain social at the same time The restaurant team were fantastic - sufficiently attentive and helpful Quality food and wine and savouring each dish as it comes is very much a part of the Harrys at Tatler experience

PAGE

60

MOUNT VIEW CESSNOCK amp NULKABA TRAIL

CELLAR DOORS PAGE MAP Briar Ridge 65 G3 Kelman Vineyard 66 E6 Mount View Estate 66 F2 Petersons Wines 67 G2 Savannah Estate 67 E5 Tallavera Grove 68 H2 Tallowwood Mount View 68 G1

CELLAR DOORS WITH RESTAURANTS

PAGE MAP

Briar Ridge 65 G3 Tallavera Grove 68 H2

RESTAURANTS PAGE MAP Al-Oi Thai Restaurant 64 F8

Bistro Molines 64 H2 BLUE Thai 65 E6 Briar Grillade 65 G3 SSS BBQ Barns 68 H6 The Brickworks Brasserie 69 B5

Australia Hotel 64 G7

Mount View is situated at the southern border of Pokolbin and nestled amongst the breathtaking surrounds of the Brokenback Range in the Hunter Valley Mount View with its winding roads and panoramic views offers some of the most outstanding scenery available in the Hunter Valley The history of the area dates back to the mid 1800s when early pioneers recognised the quality of the land offered by the area

Mount View provides a number of wine and dine options with 2 highly respected restaurants and a handful of impressive and highly acclaimed boutique wineries that seem to appear out of nowhere and all providing a relaxed and idyllic wine tasting experience and superbly welcoming hospitality

At the end of Wollombi road is the historic town of Wollombi which was settled from 1838 as a service centre for the local farming community as well as travellers Today Wollombi displays a fine architectural heritage a selection of cafes eateries and comfortable guesthouses and national parks with great bush walking trails lookouts and ancient Aboriginal rock carvings

The nearby town of Cessnock was developed as a private village on the road that is now known as The Convict Trail - the original Sydney to Hunter Valley road hand-built by 3000 convicts Cessnock became a major mining centre at the turn of the century however wine and tourism have since become the major local industries Cessnock is considered the gateway to the wine region and has a number of fine restaurants guesthouses and galleries with visitors able to visit the local Hunter Beer Co brewery and the Nulkaba Hatchery in Nulkaba

PROVIDORES PAGE MAP Nulkaba Hatchery 66 A6

Mount View image courtesy of Mount View Tourism PAGE

62

Annual Events Hunter Valley Wine amp Food Month For the entire month of June the Hunter Valley showcases and celebrates Hunter Valley wines and fresh local produce Throughout June

i For more information about events visit wwwthehunterblackboardcom or wwwmountviewbiz

HOW TO USE WINE amp DINE In the following pages you will find information about Wining amp Dining in the Mount ViewCessnockNulkaba area These areas are differentiated by the colour MAROON throughout and also by the shaded bar down the outside of each page Listings are in alphabetical order where possible and can be easily identified by the following symbols WineriesCellar Doorsmdashwill display the following symbols = White Wines

= Red Wines

= Sparkling Wines

= Fortified Wines

Restaurantsndash will display the symbol Providoresmdash will display the symbol

PAGE 63

PAGE

64

Annual Events Hunter Valley Wine amp Food Month For the entire month of June the Hunter Valley showcases and celebrates Hunter Valley wines and fresh local produce Throughout June

i For more information about events visit wwwthehunterblackboardcom or wwwmountviewbiz

HOW TO USE WINE amp DINE In the following pages you will find information about Wining amp Dining in the Mount ViewCessnockNulkaba area These areas are differentiated by the colour MAROON throughout and also by the shaded bar down the outside of each page Listings are in alphabetical order where possible and can be easily identified by the following symbols WineriesCellar Doorsmdashwill display the following symbols = White Wines

= Red Wines

= Sparkling Wines

= Fortified Wines

Restaurantsndash will display the symbol Providoresmdash will display the symbol

PAGE 63

PAGE

64

PAGE

64

PAGE 65

PAGE

66

Image courtesy of Wyndham Estate

PAGE 67

PAGE

68

PAGE 69

Impressive is the word that first comes to mind when you walk into t h e C e l l a r R e s t a u r a n t i n Pokolbin The huge stone fireplace in the centre of the room gives the place

an unpretentious yet almost medieval feel which is further enhanced by the lush foliage growing around the perimeter of the interior The welcome is warm and friendly as we are shown to our table Owners Andy and Janet Wright have made The Cellar Restaurant a Summer and Winter favourite for both locals and visitors to the Hunter In Winter there is no finer place to be with the central fireplace lit in the cooler months whereas in Summer you get to enjoy the longer warmer evenings dining alfresco The menu is extensive and offers agrave la carte degustation and fixed price dining options for both lunch and dinner After a quick study of the menu you soon come to realise why The Cellar is one of the Hunters most outstanding restaurants and was awarded the 2011 Best Contemporary Australian Restaurant - Informal Dining in the Hunter Region We ordered wine from the extensive wine list (One Glass Rating 2010 amp 2011 Sydney Morning Herald Good Food Guide) - consisting of an excellent range of local Hunter wines and from other regions around Australia With the wine came a complimentary taster consisting of duck liver pate on walnut bread - absolutely delicious and left us wanting more We selected the agrave la carte menu and quickly decided on the house cured salmon quail egg and salt cod scotch

Dining at The Cellar Restaurant a SaltampPeppa review

egg (plated below) and the crystal bay prawns with sherry roasted chorizo fennel croquettes roast capsicums and saffron aioili Both entrees were superbly presented and the elaborate flavours prepared us for what was still to come The main meals choices were between pan fried barramundi free range duck roast Berkshire pork chop free range spatchcock and prime black angus sirloin steak We decided on the twice roasted free range duck their signature dish with wild mushrooms which also came with an exquisite small leek and thyme pie braised red cabbage and seville orange sauce - a superb accompaniment to the duck The other choice was the pan fried barramundi which arrived perfectly prepared and cooked just as you want it - moist when cut and yet crisp on the outside - and accompanied by deliciously crispy crab zucchini flowers and a nicoise salad Surprisingly there was room for dessert and we decided on the chocolate tasting plate consisting of self-saucing chocolate pudding chocolate amp mint ice cream cone and Belgium chocolate mousse and wafers Need I say more The service and attention from the restaurant staff was beyond question and the meals were of a perfect size and impeccably executed The Cellar Restaurant is highly recommended to all - especially those looking for a great atmosphere well-coordinated food excellent service and simple pleasure at a reasonable price

PAGE

70

BROKE FORDWICH TRAIL CELLAR DOORS PAGE MAP Krinklewood 73 B2 Mount Broke Wines 73 B1 Nightingale Wines 74 B2 Whispering Brook 74 A2

Known as the ldquotranquil side of the Hunter Valleyrdquo and situated an easy 15 minute drive from Pokolbin and just 25 minutes from Singleton the Broke Fordwich Wine Region is considered to be a separate viticultural sub-region of the Hunter Valley and accounts for approximately 11 of the vineyard area planted in the Hunter Valley The warm climate and fertile soils produce distinctive wines such as Semillon Shiraz Chardonnay and Verdelho as well as Italian varieties such as Sangiovese and Barbera The area was first settled as early as 1824 and despite being one of the oldest wine growing areas in Australia it is only in the last 30 years that Broke Fordwich has started to become an important player in the Australian wine making industry With the Brokenback Range and the iconic Yellow Rock escarpment in the background the Broke Fordwich region consists of two villages - Broke and Bulga each with their own identity as well as the two smaller communities of Fordwich and Milbrodale Historically the region was first inhabited by the indigenous Wanaruah tribe many thousands of years ago and were known as lsquothe people of the hills and plainsrsquo and many direct descendants still live in the area today These culturally rich people left many significant cave paintings in the area which are still accessible today

HOW TO USE WINE amp DINE In the following pages you will find information about Wining amp Dining in the Broke Fordwich area The Broke Fordwich area is differentiated by the colour PEACOCK throughout and also by the shaded bar down the outside of each page Listings are in alphabetical order where possible and can be easily identified by the following symbols WineriesCellar Doorsmdashwill display the following symbols

= White Wines

= Red Wines

= Sparkling Wines

= Fortified Wines

Restaurantsndash will display the symbol Providoresmdash will display the symbol

Annual Events

A Little Bit of Italy in BrokemdashItalian Festival where visitors are encouraged to drop into any of the nine venues to sample a taste of La Dolce Vita MarchApril

i For more information about events visit wwwthehunterblackboardcom or wwwbrokefordwichcomau Views of Brokemdashphoto courtesy of Catherine Vale

RESTAURANTS PAGE MAP Nightingales at Nightingale Wines

74 B2

PAGE

72

PAGE 73

PAGE 73

Rod Windrim is the owner and vigneron of Krinklewood Biodynamic Vineyard Wollombi Road Broke In 2002 Rod Windrim ceased use of chemicals and began operating within the biodynamic (BD) cycle Rod was inspired by the First Growth vineyards of Burgundy that were using BD principles to grow grapes In France they have a higher disease pressure than in the Hunter which gave him even more confidence Rod discovered lsquoWine From the Skyrsquo a book by Nicholas Joly in 2001 it inspired him to do a Steiner Agricultural course that same year From that moment on he confesses Rod was absolutely hooked on Biodynamics ldquoI just want to make great wines and the biodynamic approach seemed the logical means to achieving this Now we are

When visiting Brokethink biodynamically seeing Krinklewood stand up against some of the best wines in the country and to me this brilliantly reinforces that the biodynamic approach is the way forward for usrdquo Every aspect of the vineyard and farm is now managed in a holistic and sustainable way which is reflected in the individuality and superior quality of the wines The last three vintages have been awarded countless medals and been positively reviewed by some of Australiarsquos most respected wine writers The last four vintages of Semillon have sold out before new vintage release which speaks for itself As Rod says ldquoBD is better for the environment better for the people who work and live on the property and it gives us better quality winerdquo PA

GE 74

PAGE

76

Never one to sit still Matt Dillow (owner of The Verandah Restaurant) scoured Spain during a recent family holiday looking for new ideas to incorporate into his already delectable Tapas menu and uncovered the TAPAS TOWER The Tapas Tower is a unique way of serving a variety of tapas meals where the meals are ldquostackedrdquo on plates on top of each other The beauty of this method of presentation is that it is portablemdashdiners can take the tower to a location of their choice to dine on at their leisure The tower is $80 serves 2 people and includes

House made dips with crisp flat breads Orange and spiced mixed olives

Charred red capsicum filled with house made labna Rocket and parmesan saladRockmelon wrapped

prosciutto Grilled haloumi with rhubarb compote

Cumin and cayenne baby calamari with lime aioli Spanish croquettasGrilled chorizo

Rosemary and orange chicken skewers Asian style pork belly

Crispy chat potatoes with garlichellipyum

DELIVERING AUTHENTIC SPANISH TAPAS

PAGE 77

WOLLOMBI VALLEY TRAIL CELLAR DOORS PAGE MAP Millbrook Estate 79 B7 Noyce Brothers 79 F3 Stonehurst Cedar Creek 80 E6 Undercliff Winery amp Gallery 80 F1 Wollombi Village Vineyard 80 F2 Wollombi Wines 80 F5

Wollombi is a small picturesque and historic village situated just 29 km south-west of Cessnock and 142 km north of Sydney Originally developed as an administrative centre for the region Wollombi has always been an important base for travellers along the Great North Road and today retains its fine architectural heritage bolstered by cafes wineries and comfortable guesthouses The Wollombi Valley vineyards have been producing fine wines in this region since the 1850rsquos The Wollombi Wine Trail is made up of six boutique wineries offering visitors a unique wine tasting experience and passes through beautiful countryside at the southern gateway to Hunter Valley Wine Country following part of the Great North Road which was built by convicts in the early 19th century

Aboriginal occupation of the area dates back at least 12 000 years when the area served as a significant meeting point on the north-south trade and travel route for coastal Aboriginal peoples The word Wollombi means ldquomeeting of the watersrdquo in the local Aboriginal dialect Today many traces of the original inhabitants survive throughout the valley and include rock engravings sharpening grooves hand stencils tribal markings in caves and outcrops as well as evidence of camping sites along the Brook and its tributary creeks

HOW TO USE WINE amp DINE In the following pages you will find information about Wining amp Dining in the Wollombi area The Wollombi area is differentiated by the colour BLUE throughout and also by the shaded bar down the outside of each page Listings are in alphabetical order where possible and can be easily identified by the following symbols WineriesCellar Doorsmdashwill display the following symbols = White Wines

= Red Wines

= Sparkling Wines

= Fortified Wines

Restaurantsndash will display the symbol Providoresmdash will display the symbol

Annual Events

Sculpture in the VineyardsmdashSculpture in the Vineyards along the Wollombi Valley Wine Trail in the Hunter Valley features large-scale outdoor and site-specific works Annually from October to January Wollombi MarketsmdashVisit historic Wollombi on the holiday Monday of each long weekend (Easter June and October) and on Australia Day for this great market of over 100 stalls including local produce and crafts plants clothes tools bric-a-brac and much more

i For more information about events visit wwwthehunterblackboardcom or wwwvisitwollombicomau

Left Sculpture in the Vineyards 2012

PAGE

78

PAGE

78

PAGE 79

PAGE 79

PAGE

80

WINE amp DINE WINE amp FOOD TOURS amp EXPERIENCES PA

GE 82

With over 140 wineries in the Hunter Valley you may prefer to avoid driving and choose instead to get on board one of the fun friendly wine tours with itineraries that include a selection of cellar doors gourmet food providers and in many cases lunch at one of the Valleys many restaurants or cafes Alternatively hire a bicycle or take a helicopter flight to one of the world class wineries restaurants or simply take a scenic flight

You can even attend wine school with short classes on wine production techniques and wine appreciation

Whatever you choose you will be well looked after by operators instructors or drivers passionate about the region and keen to share its secrets

PAGE 83

Pokolbin Estate Vineyard has once again claimed another Australasian Winestate title but this time itrsquos for a Hunter Riesling ndash not Semillon

The 2011 Pokolbin Estate Vineyard Hunter Riesling was judged the best Australasian Riesling at this yearrsquos Winestate Wine of the Year awards in Adelaide after a taste-off with the highest ranked wines in Australia and New ealand

After winning the Winestate Semillon title four times previously Pokolbin Estate has now secured its name in the history books as a premium Riesling producer

Pokolbin Estate general manager Graham Ward said some may find a Hunter Riesling winning the title absurd ldquoThe Hunter Region deemed unsuitable by many for producing this variety has proven wrongrdquo Mr Ward said

ldquoWhile new plantings of Riesling in the Hunter may never occur again Pokolbin Estate Vineyardrsquos 40-year-old vines holistic approach to vineyard management and the outstanding wine making skills of Andrew Thomas produce wines that compete favourably with the best the rest have to offerrdquo

2011 Riesling is now available at the Cellar Door

RRP $2500

HUNTER RIESLING

Outclasses the rest

PAGE

84

The last word hellip by Neil McGuigan International Winemaker of the Year and CEO Australian Vintage It has been a remarkable few weeks for McGuigan Wines You may have heard that we won the 2011 International Producer of the Year and Australian Producer of the Year in London recently Whilst we are delighted with the win we are also

aware that the wine industry is tough for the small medium and large wine producers during these times There are a lot of issues that we have no control over such as excess production in Australia excess production overseas the strength of the Australian dollar and the consolidation of retailers around the world However there are many aspects of the industry we do control and I would only like to focus on a few of them as I believe they are fundamental to the success of any wine company any wine region or indeed a wine producing nation We must make quality wine What does this mean It doesnrsquot mean everything has to be at $25 bottle What it means is that we must make wine that is varietal clean fresh and free of fault and over delivers at every price point compared to our competitors For me quality is the value equation We must make wine from the classic varieties of Chardonnay Merlot Cabernet Sauvignon Shiraz and Semillon into the classic styles expected from these varieties and win major accolades domestically and that is why wine shows are so important internationally We live in a wonderful country that has everything from

hot climate to cool climates We must embrace new varieties that are suitable for those regions and pioneer these new varieties We can not afford to ignore Rousanne Marsanne Maestri and Gruner Veltliner It is incredibly important to release these new and exciting varieties so as to maintain Australiarsquos relevance to the domestic and international customers If we are able to engage with the wine media our many wonderful visitors to our cellar doors and with the retail decision makers we have an opportunity to re-invigorate our industry If we spark interest with these new varieties our wine brands and Australia will get more focus and we will end up selling more of the well established varieties because we have shown leadership as an exciting wine producing nation As winemakers and as a region we donrsquot talk to our customers enough ndash we talk to ourselves a lot but we must get back to basics and talk to the consumers ndash Wine makers dinners in store tasting ndash it isnrsquot sexy but it works We must tell people our stories We all love this industry ndash we love the challenge we love the diverse nature of it we love the product and we like the fact that we are turning a raw material into a sophisticated internationally renowned product No single wine company can do it We need to work co-operatively to secure our future

See you at the Cellar Door sometime soon Neil McGuigan