Event Date: Saturday, 1st April 2017 - Thursday, 1st January 1970
Start Time: 11:00 AM | End Time: 02:00 PM
Deakin Estate Shiraz Viognier
Wine Region VICTORIA
Varieties Shiraz 90%, Viognier 10%
Foods Perfect with your Sunday roast beef (with Yorkshire puddings), slow cooked lamb shanks and duck with a cherry sauce.
Colour: Deep, vibrant red.
Nose Upfront fruit of black cherries, dark plum and orange peel notes with hints of aniseed, spice and vanilla oak characters.
Palate Fruit driven with rich cherry, plum and hints of spice. Medium bodied with soft savoury tannins and good intensity and length.
Deakin Estate Semillon Sauvignon Blanc
Wine Region SOUTH EAST AUSTRALIA
Varieties Semillon 92%, Sauvignon Blanc 85
Foods Chilli-calamari salad or grilled chicken breast with citrus sauce.
Colour: Pale straw with a light green hue.
Nose Fresh pear, pineapple and a hint of citrus.
Palate Zingy and flavoursome with some tropical and citrus notes. A good balance of the two varieties with a dry, refreshing finish.
Background The Deakin Estate label is named in honour of Alfred Deakin, three-times Prime Minister of Australia. In his early political days Deakin had a grand plan to irrigate the dusty desert plains of Mildura, utilising the huge volume of water offered by the Murray River. The results of Deakin’s foresight are the thriving township of Mildura, and of course, a vibrant wine industry. This blend contains 52% Semillon and 48% Sauvignon Blanc. Cool and gentle processing was used to minimise phenolic extraction, which was followed by a slow and cool fermentation to retain maximum fruit character. Fruit was harvested at its optimal flavour development to achieve delicious citrus flavours and good acidity. Clarified juice was cool fermented in stainless steel tank to ensure aromas were retained. A yeast strain known for producing attractive fermentation characters and mouthfeel was used to contribute ti the overall balance of the wine.
Deakin Estate Merlot
Medium-red in color with mellow aromas of delightful cherry, blueberry, chocolate and fruitcake. Some spicy notes also can be noted. A soft and supple palate with bright, cherry fruit flavors complemented by smooth tannins and a fine-grained finish.
Great with barbecued meats, chicken, lamb chops and mild cheeses such as goat cheeses and brie.
Tuma dla Paja® Beppino Occelli
In the past this “tuma” was aged on hay, allowing it to become soft and creamy in a short period of time. The white and wrinkly rind often breaks, letting the appetising creaminess inside be seen, and which, once tasted, is appreciated for its delicate milky aroma and its subtle scent of hazelnuts.
Occelli ® in foglie di Castagno (in Chestnut leaves)
Produced from goat’s or sheep’s and cow’s milk in quantities that vary according to the availability of the season, this cheese is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and imbue them with a strong and exceptional flavour. It pairs well with important Langa wines but is ideal with important dark craft beer too.
Cotechino Antica Cascina
The name derives from the presence of rind in the mixture (also known as “cotica”), in a proportion of approx. 20%, which gives the cotechino its typical softness. This mixture is then stuffed into natural “straight” or “curved” casings, hand tied and subjected to a short curing period.