the Cellar Door - Banville & Jones · 2017-01-19 · storey Tuscan-inspired facility that houses...

The AusTrAliA

issue

issue 7 Oct 2010-Feb 2011

Cellar Doorthe

W i n e a n d p o s s i b i l i t i e s b y B a n v i l l e & J o n e s W i n e C o .

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CELLAR DOOR AD.pdf 1 16/08/2010 15:44:56

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www.banvilleandjones.com 5

contents

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Features25 Day Tripping in Oz Excursions to the Hunter Valley, Yarra Valley, and

Barossa Valley regions: a wine travel enthusiasts’dream!

34 sydney’s Palate: Food and Wine in the World’s epicurean Capital

Mike Muirhead catches up with his mates atAltitude Restaurant to discuss Australia’s creativeculinary movement and regional winemakingaccomplishments.

41 Dressed to impress: labelling Australia’s Wine

Areviewofthemostintriguinglabelsandmarketingstrategiesemployedbydynamicexportersabroad.

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Cover: Twilight sets inat theCharlesMeltonCellarDoor,Tanunda, South Australia. Photo by Randy Larcombe.CourtesyofCharlesMeltonWines.

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MayberryFINE ART

Columns

10 A Message from Tina Jones

13 Ask a sommelier

16 Banville & Jones and Company

19 Behind the label

22 Product review

31 Gary’s Corner ClassicWine,Australian-style

38 Green Cork BalancingBiodynamics

44 Banville & Jones Wine institute

46 Banville & Jones events

47 especially for You

49 Gluggy 51 Test Kitchen ChefJoelLamoureuxputsamodern

Australianspinontraditionallamb

59 sidebar LearningCurves

61 shopping list

62 Top Picks

contents


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Publisher and Marketing DirectorMegan Kozminski

[email protected]

Editorial DirectorLisa Muirhead

[email protected]

Graphic DesignRyan Alexander, Naida Communications

ContributorsTinaJones,AubreyAmante,ToddAntonation,AndreaEby,Gary

Hewitt,BrooklynHurst,SylviaJansen,SarahKenyon,JillKwiatkoski,JoelLamoureux,PaulineLomax,IanMcCausland,SaralynMehta,Mike

Muirhead,KarenNissen,BettySetka,RobStansel,RichardThurston

PublishedforBanville&JonesWineCo.byPoise Publications Inc.

101-478RiverAve,Suite707Winnipeg,MBR3L0B3

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For advertising information, please contact [email protected]

Banville&JonesWineCo.isafinewineboutiqueinWinnipeg,Manitobathat specializes in promoting wine education and lifestyle. Openedby sisters Tina Jones and Lia Banville in 1999, it is located in a three-storeyTuscan-inspired facility thathouses finewineandaccessories,aneducationalfacility,andaprivatefunctionroom.

Banville & Jones Wine Co.1616StMary’sRd.,Winnipeg,MBR2M3W7

Phone:(204)948-9463www.banvilleandjones.com

ENVIRONMENTAL BENEFITS STATEMENT

Calculations based on research by Environmental Defense and the Paper Task Force.Manufactured at Friesens Corporation

Poise Publications saved the following resources by printing the pages of this book on chlorine free paper made with 10% post-consumer waste.

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PrintedinCanadabyFriesens

www.torbreck.com©torbreckbarossa

Fine Barossa Valley wines

made by hand from ancient,

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Cellar Doorthe

W i n e a n d p o s s i b i l i t i e s b y B a n v i l l e & J o n e s W i n e C o .

C O U N T E R T O P S F O R T H E C A N A D I A N W E S T

7 3 1 S u m m i t A v e , V i c t o r i a , B C | P . 2 5 0 . 4 7 2 . 1 2 0 0 | F . 2 5 0 . 4 7 2 . 1 2 0 1 | f l o f o r m . c o m

THINGS IN LIFETASTEFUL PAIRINGS.E X P L O R E T H E F I N E R

a message from tina jonesItiswithgreatexcitementthatweintroduceAustraliatoyou.Australiaranksinmytopfiveplacestovisit,

soitisarealbonusthatsuchabeautifulandinterestingplacealsohappenstobehometosomeofthebest

winesintheworld.InthisissueofThe Cellar Door,wehopetogiveyouasenseoftheunique,abundant,

and friendlypersonalities thatmakeup thewine industryDownUnder.WestartedwithourWinnipeg

connection.MikeMuirhead(GMatBanville&Jones)gothisintroductiontowineeducationwhileworking

inoneofSydney’sfinestrestaurantswithWinnipegex-patChefStevenKrasicki.Wetookthisopportunity

tointerviewSteven,whoiscurrentlytheChefdeCuisineatAltitudeRestaurant,intheprestigiousShangri-la

Hotel and his Sommelier, Jeremy Burke, about current trends in Australia’s wine and culinary scene.

TherearesomanyincrediblewineregionsinAustralia, it ishardtoknowwheretobegin!Drawingon

histimeandtravelsinAustralia,MikeMuirheadshareshisknowledgeofAustralianwinecountrytoplan

someof thebestday trips in thebusiness!SylviaJansen takesa lookatoneofAustralianwine’smore

visiblefeatures:theirintriguingandoftensassywinelabels.GaryHewittguidesyouinselectingtheclassic

Australianwines,andSaralynMehtacontinuesherseriesontheintriguingworldofbiodynamicpractices.

WearesoproudtoshareourimpressionsandknowledgeofAustraliawithyou.Weknowyouwilllove

thepeopleandplacesDownUnderasmuchaswedo.

PhotobyJoelRossStudios

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ask a sommelierWhere do the names of grapes come from? —Jill Fischer

Dear Jill,

The short answer is: it depends. Merlot was named after its colour (apparently reminiscent of a “young blackbird”). Pinot Noir was derived from the French words for “pine” and “black,” alluding to its pine cone-shaped bunches. Gamay takes its name from a French village; Sangiovese is Latin in origin, meaning “blood of Jove.”

Then there are the grapes whose names stir controversy. It has been argued that Nebbiolo (the grape in Barolo) means “fog,” which could refer to the famous fog that envelopes the region, or alternatively could be in reference to the milky coating that covers the grape as it ripens. As for the Syrah/Shiraz grape, no fewer than three major competing theories exist trying to explain why we call Syrah “Syrah,” and Shiraz “Shiraz.” On the topic of synonyms, did you know that Chardonnay has over 100 synonyms? Not to be outdone, the Argentine darling Malbec has over 1,000 documented aliases.

Finally, what happens when you call a grape Merlot, but it turns out to be Carménère? Because that’s exactly what happened in Chile. Hmm... —Brooklyn Hurst

I have been told I should avoid wine with sulfites. Why do some wines still contain sulfites? —Amy Cross

Dear Amy,

All wines actually contain sulfites, though the quantity can vary from wine to wine. Sulfur dioxide is a natural byproduct that occurs at fairly low levels during fermentation, and, when mixed with water molecules, it produces a compound called sulfites. Since fermentation is necessary to produce wine, and fermentation produces sulfites, all wines will contain sulfites.

Most winemakers will add sulfites at various times during the winemaking process, for several reasons. First, sulfites will protect the wine from oxidation and bacteria during the winemaking process and after the wine has been bottled. Second, it prevents the wine from browning, allowing it to keep its bright, healthy colour for a longer time. Third, additional sulfur dioxide can help stop fermentation to achieve a desired finished product. Finally, sulfites help a wine retain its flavour once it has been bottled, allowing the wine to evolve naturally.

Generally, sweet white wines have the highest sulfite levels, followed by semi-sweet whites and rosés. Dry red wines tend to have the lowest sulfite levels.

If you have an allergy or an aversion to sulfites, try wines that are made by certified organic producers. Many of these producers will not add any sulfites at all during production, leaving only the small amount that is naturally occuring in the wine. —Richard Thurston

What is the proper etiquette when you buy a corked bottle of wine? —Tammy Mosek

Dear Tammy,

Opening a corked or faulted wine is never a great experience. Some can be so damaged by chemicals and mould in the cork that even the slightest whiff can bowl you over. When you think you have a faulted wine, the proper etiquette would be to bring it back to the store and ask them to confirm the fault. Return the bottle as soon as possible to avoid other damage to the wine by oxidation or heat. If there is a problem with the wine, you will be allowed to exchange it. However, you are required to return as full a bottle as possible, minus your tasting sip. If you pour out the bad wine in disgust, there will be nothing to return!

No one should ever have to drink a faulted wine. We wouldn’t! You send back your steak if it isn’t cooked properly, don’t you? We want your wine experience to be nothing short of delicious! —Karen Nissen

if you have questions for any of our sommeliers, please submit them to www.banvilleandjones.com/cellar.apsx


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It’s All About You!

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banville & jones and company

Friends of Banville & Jones (clockwise from top left): Roger Belton, Tina Jones & Kasey Boiselle; Shelley Smith, Mike Jones & Paul Smith; Anoop Kapoor, Annu Talwar & Peter Ginakes; Alan & Verna Shepard; Nancy & Ralph Carter with Jill Kwiatkoski; Aiden & Flannery Polanski; Robb Denomme, Rhae Redekop, Lance and Diane Kingma.


(clockwise from top right) Banville & Jones wine institute Lead instructor Gary hewitt was invited to be a guest judge at the Wine Access 2010 International Value Wine Awards in Calgary; butcher and poet Dario Cecchini with Mike Jones; Tasting on the Terrace; Lia Banville, Barbara Guidi & Tina Jones at the Tolaini estate, Tuscany; Mike & Tammy Keane, Nicky & David white, Susan & Gord Pollard, Tina & Mike Jones, Robin & Scott MacKenzie, Tracey & Dean Court at the Tolaini estate, Tuscany.


YOU’RE IN GOOd hANdSBanville & Jones Wine Co. proudlyannounces the certification of four newsommeliersfromtheranksofouralreadyoutstanding staff. Graduates completedthe International Sommelier Guild’sthree levels of training culminating inthe demanding Sommelier DiplomaProgramthatexamineswinetheory,winetasting, hospitality management, andservice. Our newly minted Sommeliersare (l to r) Richard Thurston, KarenNissen,BrooklynHurst,andAndreaEby.Congratulationstoall!

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Who could have guessed that a broken down old carwouldbethecatalystforsomeofthebestwinesfromtheBarossa?In1974,ayoungmanfromSydneywentonacross-countryadventurewithafriend.WhentheoldEHHoldentheyweredrivingbrokedown,theboyswentinsearchofjobstoraisemoneytofixit.Thereweretwojobsavailable:oneacellarhandatalocalwinerycalledKrondorf, the other as a pruner at a vineyard downtheroad.Thankstothetossofacoin,theyoungmannamedGraemelandedthecellarhandjob.AtKrondorf,Graemeworkedunderthenow-famousPeterLehmann.Peter, however, did not think Graeme looked like a“Graeme”anddecidedtocallhimCharlie.ItwasthusthatCharlieMeltonwas introducedtotheworldand,overthenext10years,honedhisskillsasawinemakerunderPeterLehmann’stutelage.

In1984,Charlieboughtthefirstgrapeshewoulduseunderthenew“CharlesMelton”label.Hetookaleapand purchased 13 acres of Grenache and Shiraz, onwhich he built his cellar door (“the Barn” featuredon the cover of this issue!) and winery. Charlie wasa man of vision, to be sure. When he first set outon his own, the Australian government was payinggrowers to uproot their Shiraz and Grenache vinesin favour of planting more fashionable varietals likeCabernet or Merlot. Charlie stuck to his guns andbegantoexperimentwithimprovingthequalityofhis“unfashionable”grapes.TheriskpaidoffandCharlieproducedhisfirstvintageofNine Popes,anhomageto

thewinesofChâteauneufduPape.Itisanhomagewithanamusingtwist.ThankfullyCharlieprovedabetterwinemaker than a translator as “NinePopes” falls alittlewideoftheliteraltranslationofChâteauneufduPape,“NewCastleofthePope.”However,whatyoufindinthebottlehonoursthefinestofwines.

Whenyouarenotinthemoodforabig,boldBarossared, there isnobetteroption thanCharlie’s stunningRose of Virginia Rosé, named for his wife. Withstrawberry and maraschino cherry flavours blendedwith sweet spice and a refreshing finish, this is theperfect summer wine. Renowned Australian reviewerJamesHalidayhastoutedCharlie’sRoséasthebestinallofAustralia.

AsifCharlesMeltonhadnotyetaccomplishedenough,hecollaboratedwithhisfather-in-law,SydWeckert,tocreate a terrific, everyday drinking red, aptly namedThe Father-in-Law.WhenSydretired,Meltonadvisedhimagainstthetemptationtotakeupgrape-growing,suggesting he instead “just play lawn bowls.” Syd’sstubbornnessprevailed—andthankgoodnessforthat!Charlie and Syd combined their grapes to create aShirazwithanose fullofmochaanddarkberryandapalateoflush,darkfruit,softtannins,andahintofchocolate.

The wines of Charles Melton consistently deliver onthepromisesoftheBarossaValley’sfamedsoil.Makesomeroominyourcellarbecauseyouwon’tbeabletostopatjustone.b

behind the label: charles melton By Saralyn Mehta, Sommelier (ISG), CSW


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BURGE FAMILY WINEMAKERSTheBurge familyhasbeenmakingwine in theBarossaValley since 1855. Owner and winemaker Rick Burgeusesgrapesgrownexclusivelyonhis10-hectareestateinthe heart of famed Shiraz and Grenache territory. His

consistentlytop-ratedwinesaretheresultofacarefulphilosophy of non-intervention and biodynamicviticulture.Rickknowsthatvinesproducetopqualityfruit when they are grown in balance with theirenvironment:heisaleaderindry-farmingtechniquesthatencouragedeeprootgrowthandvinevigour.Thecare shown in his grape-growing and winemakingpractises emerges in a stunning line of wines. Findout why Burge Family Winemakers has been listedamong the World’s Greatest Wine Estates by winecriticRobertParker.BurgeFamilywinesareavailableexclusivelyatBanville&Jones. Price: $32.99–$64.99


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DAy TRiPPiNG iN OzAustraliaisHUGE.AsaCanadian,Ialwaysfounditcomical when I travelled in Europe and people weregobsmackedwhenItoldthemthatitisnotuncommontodrive12hourstogoskiingintheRockies.Growingup on the Prairies, everything is a trip—hockey inNeepawa,badmintoninWinkler,visitingthecousins’cabininOntario.Alongtripisgoingtovisitthesamecousins in Vancouver and making it there in threedays.Australiansfeelourpain.Ifyoulookatthemajorcities in Australia, they are separated by about thesamedistanceasthemajorCanadiancities.TravellingfromVancouvertoCalgaryisequivalenttotravellingfromSydney toMelbourne;Toronto toQuebecCityis Melbourne to Adelaide; Winnipeg to Montreal isAdelaide to Perth. The major difference is that, inAustralia,thesespacesarelitteredwithvineyards.

IhavebeenluckyenoughtoliveinAustralia,andvisitonthreedifferentoccasions.Itisadiversecountrywithmanyattractions.WhenpeopletellmetheyaregoingtoAustralia,my first question is always:“How longareyougoingfor?”Nomatterwhattheirresponse,myanswerisalwaysthesame:“…notlongenough…”ItisdifficulttoseeallthatAustraliahastoofferinonevisit;theirwineregionsareasdiverseastheircountryislarge.Mysuggestionisthis:donottrytoseeevery-thing inone trip; rather, enjoy the timeyouhavebydiscovering one region or state in all of its diversity.Asastartingpoint,herearethreedaytripsfromthreemajorcities(someincludesleepovers!).

SYdNEY TO ThE hUNTER VALLEY, NSW – dAY TRIP

SydneyisthemostcommondestinationinAustralia.Itisavibrantcityandhassomethingtooffereveryone.IfyourtripincludesSydney,makesureyoutaketimetodriveapproximatelytwohoursnorthtotheHunterValley.Therearemanytoursthatleavefromthecity,soyoucanenjoythewineofferingswithoutworryingwhether you are going to make it back in one piece(you will be driving on the left-hand side after all).MakesureyoutrysomeHunterValleySemillon(theAussies pronounce it Sem-i-lawn) and Shiraz, twovarieties thathavebeen thrivinghere forwellover acentury.BesuretoincludeTyrrell’sandBrokenwoodwineriesamongyourstops.

MELBOURNE TO YARRA VALLEY, VICTORIA – dAY TRIP, PLUS A dAY Melbourne is often considered the cultural capital ofAustralia. What Sydney has in sights and beaches,Melbournehasinfoodandculture.SomeofthemostuniquewinescomefromthecoolerclimateoftheYarraValley.PinotNoirandChardonnayarethekingshere,but anyone willing to try cooler climate CabernetsandSauvignonBlancswillbegreatlyrewarded.Ifyoucan settle in the small town of Healesville, book farenough in advance to stay at the Healesville Hotel.Not only does the hotel serve as a central point forall of the Yarra Valley, it also has one of the bestcountryrestaurantsinAustralia.WhileinHealesville,youdon’t have far to go to find innocentbystander/Giant Steps, which houses a dynamic tasting room,

By Mike Muirhead, Sommelier (ISG, CMS), CWE

BarootaVineyardinSoutherninSouthernFlindersRangers,KilikanoonVineyards(PhotocourtesyofKilikanoon)

restaurant,coffeeshopandartisanalbakery.Fromthewinetothevenue,itisanamazingexperience.WhileintheYarra,stopatthepatioatDominiquePortet,orsiponsomeYarrabubblyatDomaineChandon.

AdELAIdE TO CLARE VALLEY TO BAROSSA VALLEY – 2-dAY TRIP

Adelaide is the focal point of South Australia, andaccounts foralmosthalfofallofAustralia’s finewineproduction.Therearemanyplacestoseeandvisitwithina short distance of Adelaide. To experience the widediversityofSouthAustralia,headnorth fromAdelaideforapproximatelytwohourstotheClareValley.ThisishomeoftheRieslingTrailandsomeofAustralia’smostwell-knownwhitewines. ItalsohasaverydiverseredwineindustrywithsuchluminariesasTimAdams,JimBarry,andourBanville&Jonesfavourite,Kilikanoon.ClareValleyisoneofthemostpicturesquelocalesinallofAustralia,with itsgreenandlushcountryside.GrabsomeRieslingfromPikes,andaShirazfromKilikanoon,andenjoyapicnicinbeautifulClare.Bothwinerieshaveuniquecellardoorsandevenbetterwines.

In the evening, when the pace has slowed, startheading south to the Barossa. If you are fortunatetobevisitingattherighttimeoftheyear,besuretostop inatJeffreyGrossetWinesonyourwayoutofthe Clare Valley. The winery is only open five daysevery September (stocks permitting)—his wines sellthat fast!Luckily for you,Banville& Jones receivesasmallallocationeveryyear.VisittheBarossaintheearly evening, find a great bed and breakfast in thetownofTununda,andstartthenextdayoffrightwiththe amazing combination of Aussie bacon (the onethingIwishIcouldbringbackwithmeeverytimeIgo)andBarossaShiraz.Yes,that’sright—baconandShiraz.Aheavenlypairing.

TheBarossaValleyisarguablyAustralia’sbest-knownregion,hometoover150wineries,includingbigguns

1 7 5 m c d e r m o t a v e • 9 4 3 . 1 0 6 8 • w w w . u n l u g g a g e . c o m

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ThevineyardatBurgeFamilyWinemakers

likePenfolds,PeterLehmann,andSt.Hallett.TheBarossaValleyalsohas

manysmaller,artisanalproducerstochoosefrom.VisitoneofBanville&

Jones’sgreatfriends,RickBurge,ofBurgeFamilyWinemakers,whowill

tellyouthehistoryof theBarossaandsharehisamazingestate-grown

wines.CharlesMeltonoffersAustralia’sbestRoséandamazingShiraz,

and the iconicNine Popes (seeBehind theLabel forCharlesMelton’s

story).Torbreck’sline-upofwineshassomethingforeverypalate,and

DutschkeWinesoffergreatvalue.

The wine regions of Austrailia provide a wealth of experiences. Even

thoughitisalargecountry,theregionsaresurprisinglyaccessiblefrom

any large centre. When I return to Austrailia, my next challenge will

be to visit Perth, Margaret River and beyond, in Western Australia.

Asa seasonedPrairie traveller, it isn’t theirwideopen spaces thatare

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ThE CELLAR dOORS OF AUSTRALIAIntheOldWorld,smallwineriesselltheirbottlesrightoutoftheirkitchens (or out of the “cellar door”). From this tradition, NewWorld wineries have forged their own: building stunning CellarDoorsthathousetastingrooms,andevenrestaurants,wheretheirwinescanbepurchaseddirectly.Australiansloveagoodgatheringand so it is no surprise that they have some of the most vibrantCellarDoorsintheworld.Theseareamongmyfavourites:

Innocent Bystander / Giant Steps, Yarra Valleywww.innocentbystander.com.auTorbreck Wineswww.torbreck.comCharles Melton, Barossa Valleywww.charlesmeltonwines.com.auBurge Family Winemakers, Barossa Valleywww.burgefamily.com.auKay Brothers Amery Wines, McLaren Valewww.kaybrothersamerywines.comFox Creek, McLaren Valewww.foxcreekwines.com

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gary’s corner

Foraseeminglyyoungwinenation,Australiahasaremarkablenumberofclassicwines.Perhapsthisisduetoalackofdisruptionbywar,economiccalamity,orrampantvineyarddisease,aswereenduredbyEuropeanvineyards.Orperhapstheirpragmaticavoidanceof thestrongest temperancemeasures,as imposed inneighbouringNewZealandandmost famously in theUSA,allowedunfetteredevolutionof thewine trade.Orperhaps, theAustralian can-doattitude simplycametotheforeinaperfectstormoftechnologyandtaste.

Australian classics do not depend on unique grape varieties, as there are noindigenous vines. Instead, Aussie character emerges from unique growingconditionsanduniqueapproachestowineproduction.

EarlyandstillpersistentclassicsarethefortifiedliqueurdessertwinesfromaroundthetownsofRutherglenandGlenrowaninnortheastVictoria.Theseagelesssweet“sticky”wines,made froma local clone calledBrownMuscator fromTokay(calledMuscadelle inFrance),emergedduringtheAustralianGoldRush.Semi-raisinedgrapesarepartiallyfermented,fortifiedwithhigh-proofgrapespiritandbarrel-agedinauniquehybridsystempartSherrysoleraandpartMadeirabake. Sweetenoughtoservewithanydessertorasdessert, theirunctuousdried-fruitcharacterandnever-endingfinishareentirelyunique.

The most famous classic dry white wine is certainly Hunter Valley Semillon.A cloudy, semi-tropical climate—highly unusual for a fine wine district—ledwinemakerstocreateloweralcohol(aslittleas10percent)wineswithyouthful,tautcitrusflavoursthatyieldtonutty,beeswaxandhoneymarvelsover10–20yearsofaging.Morerecently,thefinepedigreeofdryRieslingfromClareValleyhas gained international attention for intense, aromatically transparent, lime-scentedwineswithbracingacidityandlongagingpotential.

Classic dry red wines include Cabernet Sauvignon from Coonawarra in SouthAustralia and from Margaret River in Western Australia. Coonawarra’s coolsouthernclimateanddistinct terra rossa soilsyieldwinesof richblackcurrantdepthandintensedelineatedflavours,oftenwithscentsofeucalyptusormint.Thesurf-mad,ocean-influencedregionofMargaretRiveroftencreatesBordeaux-styleblendswithsuperbcomplexityinitsbarrique-agedCabernet-basedwines.

The undeniable power, intensity and longevity of classic Aussie Shiraz canovershadow the diversity of its greatness. Barossa Valley, McLaren Vale, andHunter Valley all claim bragging rights as the best, but stunning wines alsoemerge from Heathcote, Clare Valley, Adelaide Hills, and Grampians. ThatAustralia’smost famouswine, Penfold’sGrange, is amulti-regionblend fromacrossSouthAustraliaistestamenttoShiraz’shappinessinitsNewWorldhome.

As is true in all wine regions, classic wines are the creations of specificproducers,andAustraliaisnoexception.However,greatnesshasmanyforms.Penfold’sgrewintoanindustrygiantbuoyedonaseaofover-delivering,well-priced wines, but their reputation was solidly founded on ground-breakingAustralianclassics suchasGrange ShirazandBin 707 CabernetSauvignon;Tyrrell’scontinuesasafamily-ownedentityknownforemostforsensationalHunter Valley Semillon; and Torbreck resulted from one man’s passionatevision of world-class, old-vine, no-compromise Shiraz. All wine is a mix ofvines, grapes, people, and passion, but it’s a rare mixture that produces aclassicwine.Australia’sgreatfortuneistohavemixedwellsooften.b

A FIELd GUIdE TO AUSTRALIAN CLASSICS Australia has no officialclassification of vineyards orwineries. A wine’s reputationgrowsbywinningtrophiesonthewine show circuit and throughendorsement by critics. James Halliday, Australia’s leadingcritic, annually publishes theAustralian Wine Companion,oneroadmaptotheclassics.

Langton’s Fine Wine Auctionsendows the most obviousendorsement of classic status.The current Langton’s Wine Classification (2005) guidescustomers to investment-worthywines,andincludes101wines. Pick up the following selections from Langton’s List at Banville & Jones Wine Co.: MossWoodCabernetSauvignonBarossaValleyEstateE&E BlackpepperShirazBrokenwoodGraveyardVineyardShirazClonakillaShiraz-ViognierGrossetPolish HillRieslingJasperHillGeorgia’s PaddockShirazMajellaThe MalleeaCabernetSauvignonDeBortoliNoble One BotrytisSemillonGrossetSpringvale Watervale RieslingTorbreckRunRigShirazCharlesMeltonNine PopesShiraz-Grenache-MourvedreKatnookEstateCabernetSauvignonMajellaCabernetSauvignonPetalumaChardonnayPiccadillyTyrrell’sVat 47Chardonnay

By Gary Hewitt, Sommelier (ISG, CMS), CWE

AUSTRALIAN CLASSICS

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StevenKrasicki,ChefdeCuisine,AltitudeRestaurant,Sydney,Australia(PhotocourtesyofAltitudeRestaurant)

Sydney’s palate:FOOD AND wiNe iN The wORLD’S ePiCuReAN CAPiTALInterview by Mike Muirhead, Sommelier (ISG, CMS), CSW

Reviews of Altitude Restaurant’s Chef de Cuisine Steven Krasicki repeatedly employ the phrase “rising star.” Altitude was named Restaurant of the Year by the Australian Hotels Association NSW, and it has received a coveted One-Hat rating from the Australian Good Food and Travel Guide—Australia’s equivalent to the Michelin Guide. In 2010, Steven was named Chef of the Year for his modern Australian cuisine with a focus on fresh, local ingredients. Steven is not an overnight sensation, however. He has been in Australia for ten years, learning and leading in such fine kitchens as Banc and Balzac. It is where he got his start that brings him to our pages, however. Before heading to London and settling in Australia, Steven grew up in North Kildonan and got his start working for business visionaries Rick Bell and Ida Albo at Hotel Fort Garry and the Sandpiper and Prairie Oyster Restaurants. His link to the Banville & Jones family is not simply geographical, however. Mike Muirhead, who interviews Steven and Jeremy in this feature, got his first taste of the wine industry when he worked with Steven at Banc Restaurant in Sydney.

Jeremy Burke joined the Altitude team as Head Sommelier in January 2010. He got his start creating cocktails in the hospitality industry and has spent the last 6 years developing his wine knowledge at Rockpool and Aria Restaurants in Circular Quay. Jeremy and Steven share with Mike current trends in Australian food and wine, and give us a glimpse of where one of the most innovative epicurean communities in the world is heading.

Mike Muirhead: Australia is known for havinga very eclectic culinary palate, with multiculturalinfluences from Australia, Europe, and Asia, andaccesstoincredible,freshingredients.DoyoufindthatAustralians are still trying topush the limits of theiradventurouspalates?Do theywant to see somethingnewoneverymenu?

Steven Krasicki:Whenyou live in sucha strongwineregion,foodquicklyfollows.WhenIgotheretenyearsago, the food culture was just starting. Now, it’s notgood enough to say “It’s vension”—diners want toknowwherethevenisonisfrom,howitwaskilled,etc.Becausewe’retalkingaboutreallyeducatedpalates,youcan’tlieaboutorigins.Australiansknowtheirproduce.Itkeepsyouonyourtoesandkeepsyoupushing.

MM:YourfoodhasquiteastrongFrenchinfluence.IsAustralia’sowncuisinebecomingmoredefined?

SK: I think that chefsmaybe inclined to lean towardfoodthatisawardedhigherHatratingsbytheAustralianGood Food and Travel Guide, but Australians havealwayshadadefinite ideaofwhat“Australian” foodmeans. Chefs that have come from overseas can alsohavea strongcultural influenceonAustraliancuisine,however. Basically, Australian food is centred aroundproduce, because if you’ve lived here, you know howamazing and fresh our produce is. Fishermen andproducersaregettingevenmoreefficientattransportingour food to deliver that freshness. So when you talkaboutAustralianfood,youhavetoconcentrateontheproduce,overstrongAsianandEuropeaninfluence.

MM: You’re going as fresh as you possibly can. What’s the nextfrontierforthecuisine?

SK:Themolecularfoodmovementisabigscenerightnow.WhatI’dliketobelieveisthatwe’regoingnotforward,butbackwards:weareworried about flavour, and worried about where ingredients comefrom.Itissimpler,lessfluffyfood.Somepeopledothemolecularfood,othersdothesimplerfood.Thosetrendsaregoingtobepushingeachendofthespectrum,andthedivideisgoingtogetbigger.

MM:Interesting,howitgoesbackwardsbutmovesforward.Shiftingtowine, Jeremy,what I enjoy about your wine list is that thewinesare very regionally sound. You’re not looking for Chardonnay fromBarossa, you’re not looking for big Shiraz from Tasmania. Are youseeing that more winemakers are culling back what isn’t working incertainregions,andconcentratingonwhatworksforthem?

Jeremy Burke: I think we have the opportunity to pick and choose.In keeping with the way Steve chooses fresh produce from differentregionsaroundAustralia,wetendtodothesamewiththewine—forexample, picking a diverse cross-section from Margaret River, andcentringitaroundtheAustralianproduce.Wetrytopickfrombig-scalewine operations and also small boutique operations, from MargaretRiver, from Adelaide Hills, from Tasmania, from the Yarra Valley,fromMorningtonPeninsula,andquitelocallyhereinNewSouthWaleswith Orange, Hunter Valley, Southern Highlands, and the CanberraDistrict. We try to pick the gems from each little region. But at thesametime,thereisreasonableinternationalcontentrepresentedaswell.InternationalwinemakersfromEuropeandtheUnitedStatescomeouthereintheiroff-season,andwewanttoreflectwhatAustraliaisdoing,andwhatthatrepresents.

MM:Doyoufindthatthebigwineriesareconcentratingonregionalclassics?Onyourwinelist,thereareClareandEdenValleyRieslings,Chardonnay andBordeauxblends fromMargaretRiver, PinotNoirsfrom Mornington, Beachworth, and Tasmania. Are definitions morerigid now, or are wineries still casting a very large net to see whatworks?

JB: I think definitions are clearer because the community has moreconfidenceinthewinemakers’abilitiestobeabletomakeanextremelygood quality product. The next step forward is a representation ofterroir, andmakingregionsdefinitive.

MM:WhenIlivedtherein2001,CentennialVineyardsintheSouthernHighlands region and wineries around the Orange region were justgettingstarted.AreAustraliansstartingtolooktothoseregionsasthenextnewthing?

JB:CentennialVineyardshadgreatBurgundyblends,PinotNoir,andChardonnay. The two wines from Orange that we have on our Epi-Curiousmenu,aChardonnayandaCabernetSauvignon,andhowtheypairwithfood,arebeingenthusiasticallyreceivedbyourclientele.

SK: Orange has become not only a huge wine region, but also animportantfoodregion.Theyhaveafoodfestivaleveryyear,wheretheybringinheadchefsfromaroundAustraliatoputondinners.Theyareworkingreallyhardasaregiontobecomeawineandfooddestination.

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MM:Howmanywineriesareouttherenow?

JB:About16,andthey’veonlybeenaroundformaybealittleover20years.

MM: So, there aren’t a lot of wineries, but they areputtingalotofeffortintoit.That’sfantastic.Shirazisverywellrepresentedonyourwinelist.IsShirazstillthebiggestsellerforAustralians?

JB: I think Shiraz is something that Australians holdveryclosetotheirhearts.Toacertainextent,weliketogivethemwhattheywant.

MM: Aside from Shiraz and Old World wines, youhave primarily cool-climate wines on your list, fromMargaretRiverandthecoolerregionsinVictoria.AreAustraliansmovingawayfromfruit-forwardwinesandtowardeleganceandfoodpairing?

JB:Absolutely,foracoupleofreasons.Forfoodpairing:mostdefinitely.Ourclientele,andpeopleingeneral,aremore focusedonenjoyingwinewith food rather thanhavingthebig,boldglassofredthat,realistically,whenyou sitdownwithameal, completelyoverpowers thefood.Theothertopicthatseemstobeonpeople’smindsisalcoholcontent.Thewarmer-regionwinesthathave15percentalcoholblowspeople’spalatesout.Cooler-climatewineshavealcohollevelsmovingdownto12.5or13percent.Theyarealotmorefood-friendlyandalotmoreenjoyable.Anditseemstobeaconsciousmoveonthepartoftheclientele—thesecooler-climatewinesarewhattheyaredemanding.

MM:Thereisactuallyatrendtowardpeopledemandinglower-alcoholwines?

JB:Absolutely.

MM: Have you found a surprising food and winepairing that is a match made in heaven, that’s allAustralia’sown?

JB:WehaveafewontheEpi-Curiousmenu.ThelambwithaEucalyptfoampairedwiththeOrangeCabernetisatrulyfantasticmatch.

SK:JeremyandIworktogetheralotonfoodandwinematching.Weshootfromthehip.We’redoingservicethatishonestandunpretentious,butstillprofessional.Ourapproachtofoodandwineisthesame.

MM:Yourfoodmenuisunbelievable—itisverylarge,expansive, and also detailed. How much time do youandJeremygettospendpairingwineseveryweek?

SK: We try to do it as much as possible, and I thinkthatthisiswherewe’restartingtogrow,doingthewinedinners.Thefocusisonpairingthefoodandthewine.Interestingly,whenwedothewinedinners,Jeremypicksoutthewinesandwetalkabouthowtomatchfoodtothem.Wearenotmatchingthewinetothefood,wearedoingittheotherwayaround,sothecustomeractuallygetsthebestofthewine,andagreatmatchwiththefood.Wereallyhavethebestofbothworldstoworkwith.b

ExploreAltitude’swinelistat:http://www.altituderestaurant.com/wine.php.

ForatasteofAltitude’sfoodmenus,visit:http://www.altituderestaurant.com/cuisine.php.

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Wines inspired by Tuscany, Labels inspired by Love.

TheclassicopeningquotefromtheTwilightZoneatthecentreofthispageranthroughmymindwhileresearchingthisarticle.Lastissue,Ibeganthisexplorationwiththecelestial components of biodynamic winemaking. Eventhough I thought itwasa littleodd, I could seewhereitofferedaspiritualcomponentand,let’sbereal,thereis somescience toback itup.Afterall,don’tyoureadyour horoscope everyday? In this issue, we focus onthe farming of the vineyard and the unique practicesimplementedinthegrowingofbiodynamicgrapes.

I begin with this question: How doesstuffing cow poop into a cow horn,burying it in the ground, to laterdig it up and then apply saidpoop to the soil, make betterwine? I told you it soundslike the Twilight Zone! Andthis is only one of the nine“preparations” required togrow grapes biodynamically.Another involves fermentingheads of Yarrow flowers in astag’s bladder and then addingit to the vineyard’s compost.This, however, must be done incombination with “preparations”503to507,which involvesuchthingsasfermentedjuicefromachamomileflowerhead,the juice fromValerianflowers,andoakbarkthathasbeenfermentedinthemesenteryofacow.AgainIsay,“Really,howdoesthismakebetterwine?”

I’mnotsurethatIhavetheanswer,butwhatIdoknowis that there seems to be some real evidence to backit up. Many articles point to incidences of dying anddiseased vineyards not only coming back to life, butthrivingwith thepracticeofbiodynamics.And indeed,thelistofproducerspracticingbiodynamicsisimpressive.FromfamedFrenchwineriesLeflaiveandChapoutiertoCalifornia’s Benziger, Canada’s Tawse, and Australia’s

Burge Family Winemakers, biodynamics appear to bethecallingcardofsomeoftheworld’sfinestproducers.Thequalityofthesewinespointstotheeffectivenessofbiodynamics.

Curiously,manybiodynamicproducersdonotadvertisetheirbiodynamicstatusontheirlabels,orevenontheirwebsites.Forsome,thisomissionmaybeduetoaconcernthattheirpractiseswillnotbetakenseriously;forothers,itissimplyhowtheychoosetodothings,andtheydon’t

feel the need to give away the secrets to theirsuccess. What my research has taught

me is that the “preparations” havebeen proven to improve microbial

components of biodynamicallyfarmed vineyards, that theattention todetailnecessary togrowbiodynamicallyisalreadyin line with the minds ofquality-consciousproducers.

Most importantly, balanceis everything. Biodynamics is

about balancing your vineyard’sneeds with nature’s, caring for it

as if it were your own child, andbeingproactiveaboutkeepingithealthy.

If you start from a place of passion andlove, holistic care and prevention can yield amazing

results. However, making the leap into biodynamicsisn’t as simple as doing away with chemicals. Rather,it isanapproach thatallows thewinemaker tosee thewinemakingprocessasabalancedsumofallparts.

For the cynics out there, I can tell you this: I am notgoingtoturnoffmycomputer,plantagarden,andgodosomeyoga.ButIwillthinklongandhardaboutwhattheuniversehastoofferuswhenwepayattention,andrespond to, what the Earth needs. Especially when ityieldssuchfinerewards.b


green cork By: Saralyn Mehta, Sommelier (ISG), CSW

Eco-friendlytagsonBanville&JonesWineCo.storeshelvesindicatewinesfromaroundtheglobethatareproducedunderfourcategories:sustainablyproduced,organic,biodynamic,andcarbonneutral.

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Isthisthecoverofa1950spulpromancenovel?Orthe label of a spunky Australian wine? It is both:Passion has Red LipsisastylishCabernet/ShirazfromequallystylishwinemakersSomeYoungPunks.Thesewinemakershavedecidedtodresstheirseriouslygoodwines in seriously flippant labelling. They are eye-catchersinacompetitivemarket.

ThE FLASh

Withthousandsofbottlesinaretailenvironment,anysmalladvantageisagoodadvantage.Thelabelwavesfromtheshelf; it is theevocative invitation.Togainthatadvantage,someproducersworkwithdesignerswho specialize in wine labels; others commissionartists; Some Young Punks have borrowed the edgycoversofpulpfictionandromancenovels.

Themostfamouslabeldesignprojectbeganin1924,when Bordeaux house Château Mouton Rothschilddecided to break with tradition. Instead of shippingtheir barrels of wine to merchants for further sale,BaronRothschildbottledandlabelledhiswinebeforeit left the Château. He commissioned French posterdesigner Jean Carlu for a label image. Mouton’slabelshavechangedalmosteveryyearsince1945,andhaveincludedsuchluminariesasPicasso,Kandinsky,andWarhol.

Australian wines are particularly successful in theCanadian market—we cannot seem to get enoughfrom our Commonwealth companions. Part of thissuccessisthankstoAustralia’sambitiousmarketing.Another factor is that Australian wines have beeneasy, accessible, and enjoyable. Mostly, though,

DresseD TO iMPress: labelling australia’s wineSylvia Jansen, Sommelier (ISG, CMS), CSW

SomeYoungPunkstakeapagefrompulparthistorywiththeirPassion has Red Lipslabel

The shadows of the setting sun are long, even though the day is still warm. The door of the next trailer opens. She steps out, wearing perfect red lipstick and a perfectly undone white shirt. She smiles and stretches back in the doorway of the trailer like a cat, waiting for its next treat. It’s passion.


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we often cannot resist the unorthodox, sometimestongue-in-cheek, sometimes downright crazy,packagingofthelabel.

Australiansspecializeinfantasynames(like“Quickie”or “the eleventh hour”) that often catch us as theperfecthookforawinegift.Labelssportingcolouredanimals or birds, or parts of native creatures, are insuchwideusethattheyhavebeendubbedcollectively,anddubiously,as“critter”wines.The“Bin” label isanother fantasy brand name, recalling a time whenbottles were stored without labels, in bins markedfor identification. In contrast, some producers suchasMcWilliamsprefertomarketeventheirentry-levelwinesbyadiscreetbrandorfamilynamebanner.

Other winemakers’ labels focus on terroir—thegrowing environment of the vines. Rick Burge, ofBurgeFamilyWinemakersintheBarossaValley,usessimple,parchment-stylelabelsetchedwithvineyard

or winery images. Wine names recall the vineyardsfromwhich fruit is drawn, suchasDraycott (forhisfinestShiraz)andOliveHill(Semillon).“Namingthevineyardblock is important,”saysRickBurge.“Anyvisitingwinelovercanactuallybeshowntheblock.”Burge’slabelsreflecthisdistinctiveapproach:“Ithinklabelsshouldbewarm,invitingandelegant,”hesays,“butwhat’sinthebottleshouldfeaturestronglywhenthebottleisopened.”

Still other producers want to reflect a personalphilosophy or identity. Phil Sexton and his familynamed their new Yarra Valley winery Giant Stepswhentheytooka“giantstep”tomovefromMargaretRiver. (The name also honours John Coltrane’sfirstalbumafterpartingwithjazzgreatMilesDavis.)Sexton’s second label, innocent bystander, reflectstheeasy-goingwinesinside.Theselabelsaredressedwithasilhouetteofashadowyfigureleaningagainstabuilding.

RoogleRedfromMarquisPhilipsrepresentsabaldeagle/kangaroohybridasanhomagetotheAustralian/

Americancollaborationfoundinsidethebottle.

ThelabelsofBurgeFamilyWinemakerseachfeatureanetchingofthevineyard

wherethewinefindsitsroots.

AndyWarholdesignedthelabelofthe1975ChâteauMouton

Rothschild.


Branding, marketing, elegance, or self-expression:thelabeliswindowbetweenproducerandwinelover.Itisalsothelegalpassportasthewinecrossesinternationalboundariesandarrivesatitsdestinationsaroundtheworld.

JUST ThE FACTS, MA’AM

Australian wines must comply with the national LabelIntegrityProgram:ifaproducermakesalabelclaimaboutthewine,heorshemustbeabletoprovethatclaim.

Grape variety: If a grape variety or region is listed,thenatleast85percentofthewinemustbefromthatvarietyorregion.Ifmorethanonevarietyislisted,thenthesemustbelistedindescendingorder.Also,ifmorethan 5 per cent of the wine is drawn from any grapevariety, that variety must appear on the front label.For example, Burge Family 2008 Olive Hill Shiraz-Grenache-Mourvedre is predominantly Shiraz (76 percent),thenGrenache(14percent),andMourvedre(10percent),drawnfromBurge’sOliveHillvineyardblock.

Region:AustralianregionsaresortedbyGeographicalIndications (GI or GIs). The GI might be asmall subregion (Adelaide Hills or Yarra Valley) orlarge territory, but at least 85 per cent of the winemust be from that region. One superzone is allowed:thealmostgeneric“SouthEasternAustralia.”ThishugeGI encompasses the vast majority of Australian wineregions.

Exporting: Actualrequirementsforlabellingvaryfromcountry to country and even from year to year.Producersmustcomplywithregulationsbothathomeandatthedestinationcountry—oftenrequiringastockofvariouslabels.

Thecombinationoffantasy,art,andeventhelegalitiesmake for interesting reading. While the wine insidemustbegoodenoughforthewinelovertoreturn,itisthefrontface,thelabel,wearingtheevocativeattitudeontheshelf,thatfirstluresusinforataste.b

innocentbystander’sPhilSextonsaysitbest:“likethebystander,thesewinestreadgently,judgenobodyandmostofall,leavealasting

impression.”

ThesignatureimagethatappearsonTorbreckwinesharkensbacktoitsnamesake,theTorbreckforest,a

ScottishforestwherefounderDavidPowellworkedasalumberjackinhisyoungeryears.

TheclassicsimplicityofGrantBurge’sMiambaShirazlabelhighlightsitsorigins,foregrounding

therestorationofthehistoricalvineyardthatproducesitsgrapes.


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Wine Basics, Level 1Thistwo-eveningcourseisdesignedforthebeginnerwineenthusiast.Theclassescoverwinestyles,majorwinegrapes,andtasting.October 20 & 27 (Wednesdays)February 16 & 23, 2011 (Wednesdays)March 16 & 23, 2011(Wednesdays)Cost: $79.00 per person

Beyond Basics, Level 2This is a four-evening intermediate course for thosewantingtotastethroughthewineworld.Interactiveclassescovermajorwineregions,winestyles,andthescandalsthatcreatedthem!January 20, 27, February 3 & 10 (Thursdays)Cost: $159.00 per person

Please see www.banvilleandjones.com or contact us at 948-WINE (9463) for further information about our Basics classes. Cancellation policy is in effect. Gift cards are available for Banville & Jones Basics classes.

ISG CERTIFICATIONSince 2002, Banville & Jones has proudlypresented the International Sommelier Guild (www.internationalsommelier.com) wine studiesprograms.Designedespeciallyforhospitality,service,andrestaurantprofessionals,theISGprogramisalsosuitableforamateurenthusiasts.

ISG Wine Fundamentals Certificate, Level 1This introductory course for the wine novice orenthusiastcoverssensoryevaluation;wineterminology;grape growing and winemaking; food and winematching;winestorageandaging;andwineservice.Wineisexploredbygrapevariety.Approximately50wineswillbetasted,includingfortifiedandsparklingwines. To obtain certification, students must pass a60-question,1-hourmultiple-choiceexam.Duration: three hours, once a week, for eight weeks (nonconsecutive) Starting: January 10 and April 4 (Mondays)Cost: $600.00, includes GST


ISG Wine Fundamentals Certificate, Level 2Level 2 expands upon Level 1 topics and beerand spirits are introduced. Emphasis shifts to aregional exploration of wines and includes broad-ranging tastings of more than 100 wines from Oldand New World wine regions. Level 2 culminatesin a challenging 3-hour, 3-part exam. The goal ofthis course is to prepare you for the SommelierDiplomaProgram.Duration: three hours, once a week, for 16 weeks (non-consecutive)Starting: September 12, 2011 (Mondays)Cost: $1,000.00, includes GST

ISG Sommelier Diploma ProgramThe rigorous SDP aims to develop high standardsof wine service backed by extensive knowledge andtechnicalexpertise.Foradditionaldetails,pleasevisiteithertheBanville&JonesorISGwebsite.Duration: 23 classes, eight hours per class, presented over approximately six monthsStarting: next class TBA Current Cost: $3,250.00, includes GST

Register for ISG programs online at www.internationalsommelier.com.

WSET® CERTIFICATIONBanville & Jones is offering courses from theinternationally renownedWine & Spirits Education Trust (www.wset.co.uk).WSETprograms,developedfor the wine trade (the business of wine) and wineenthusiasts, meet the exceptionally stringent qualityassurance and education standards of multipleU.K. government regulatory authorities andISO9002.

WSET® Level 1: Foundation CertificateA solid introduction to wine for wine enthusiasts,or an excellent preparation for your first job in thewine industry. Learn about wine styles, main grapevarieties, storage and service, health and safety,food and wine matching, and the Level 1 WSET®Systematic Approach to Tasting. The course feeincludes all materials, including wines, workbook,examination, and WSET® Foundation certificate.Workshops can be presented on demand for a minimum of 10 persons—ideal for restaurant staff training, or your next corporate team-building event.Duration: One 8-hour workshop from 9 am to 5 pmSaturday, March 5Cost: $299.00, plus taxes

WSET® Level 2: Intermediate Certificate – “looking behind the label” (noprerequisite)Level2 either follows theFoundationcourseor canbethefirststepforthoselookingforamorein-depthprogram. Topics include wine styles, factors thatdeterminestyle,characteristicsofmaingrapevarieties,majorwineandspiritproducingregionsoftheworld,and the Level 2 WSET® Systematic Approach toTasting. Intermediate Certificate is a prerequisitefor further study at the Advanced Certificate andDiplomaProgramlevels.TheIntermediateCertificateprogram is taught by our team of certified WSETinstructors. For more information please seewww.banvilleandjones.com.Duration: 4 hours, once a week, for 5 weeks, plus a 1.5 hour exam on the 6th week.Class Dates: January 8 to February 12 (Saturdays) from 9 am to 1 pm.Course cost: $600.00 plus GST

Register for WSET® courses at Banville & Jones, 948-WINE (9463).


banville & jones events

BANVILLE & JONES WINE EVENTS SCHEDULEOctober2010throughFebruary2011Eventsbeginat7:00pmunlessotherwisenoted.Pleasecheck www.banvilleandjones.com for updatedinformationonwineeventthemesanddates.

Passport to WineCost: $69.99 per person, plus taxesEachPassportevening,Banville&Joneswineexpertsand local chefs take you on a journey to explore adifferentcountry’swineandfoodculture.AttendthreePassport events by the end of 2010, and you willreceive a complimentary Eisch Breathable Bordeauxwineglass($29.99value).

Sunday,October3:PortugalwithBenKramerFriday,October8:TuscanywithAmiciSaturdayOctober16:ThailandwithCraigGuentherSunday,October24:Languedoc,FrancewithPeasentCookerySunday,November7:FrancewithBistro7¼Wednesday,November10:BarossaValley,AustraliawithPizzeriaGustoFriday,January7:ItalywithAmiciSunday,January16:TheFringeofFrancewithBistro7¼Saturday,January29:ArgentinawithCraigGuentherWednesday,February2:SouthAfricawithCaféSavourSunday,February20:ChilewithPizzeriaGustoSaturday,February26:TheUSAwithAmici

Cooking and Wine Tasting Classes Cost: $89.99 per person, plus taxesTheeveningincludesexclusivewinepairings,gourmetfoodtastingwithrecipesfromWinnipeg’sfinestchefs,andaBanville&Jonesapronforyoutotakehome.Thursday,November4withBenKramer

Test Kitchen EncoreCost: $89.99 per person, plus taxesSummerisbusy,sowemovedChefJoelLamoureux’sBurgundy Test Kitchen from the June 2010 issue tofall!ExplorethewineandfoodpairingsofAustralia(seepage51fordetails)thisJanuary!Thursday,October14:BurgundyTestKitchenWednesday,January26:AustraliaTestKitchen

Luxury Tasting Cost: $99.00 per person, plus taxesTastetheluxuryasourwineexpertsopenthedoorsofourSpecialtiescabinetstoexploresomeofBanville&Jones’sexclusivetreasures.Thursday,October21:TheBestofItalySaturday,November13:Bordeauxvs.Burgundy:TheGreatSommelierDebateThursday,January13:Australia’sFinestFriday,February25:Champagne

Wine & CheeseCost: $35.99 per person, plus taxesWine&CheeseeventspairsomeofourfavouritewineswithaselectionofBothwellcheeses.Friday,October1Friday,November5Friday,January21Friday,February18

Visit www.banvilleandjones.com for info about our wine enthusiast classes in Assiniboine Community College’s Continuing Education Programme in Brandon.

Toreserveaspaceorbookaprivatewinetastingevent,call 948-WINE. Tickets are non-refundable but areexchangeable14dayspriortotheevent.

Join the challenge! The Sommeliers of Banville&Jones’ssquareoffagainstWOWHospitality’sSommelierteaminabidtofindtenperfectwinesto pair with five exquisite courses. The winner:you!Attendallfourdinnersandreceiveagiftof6Eischbreathablewineglasses(value:$200).Cost: $150.00 per person, plus gratuity and taxesSunday,October24atDaquistoCucinaTradizionaleSunday,January9atBanville&JonesWineCo.Sunday,February6atPeasantCookerySunday,March13at529Wellington


especially for you

GIFTSSantaSingle(red)$20SnowmanSingle(white) $20FatherDaughterDuo$55

BASKETSSweetentheSeason$60SavourtheSeason$60WineandCheese…Please $80Santa’sTastyDelights$100HolidayWishList$150EverythingTastesBetterwithWine$120

hOLIdAY CASESHolidayWhites$129HolidayReds$129HolidayWinesofDistinction$169 (regularprice:$230)

Banville & JonesWineCo. is your destination for uniqueChristmas gifts.You child’s teacher doesn’t needanothermug—andneitherdoyou!AddaselectionofBanville&Joneswines,gifts,accessories,andgourmetfoodstoyourChristmaslist.Fromyourfinickylovedonestoyourprofessionalcolleagues,ourrangeofholidaygiftsandbasketswillcatertoeverypalate.

REGULAR STORE hOURS:MondaytoFriday10to8

Saturday10to6

Sundaysandholidays12to6

hOLIdAY hOURS:November:RemembranceDay:1to6

December: MondaytoSaturday10to9

Sunday12to6

December24:10to4

December25:Closed

December26:12to5

December31:10to5

January1:Closed

Wearehappytodelivertosinglelocationsfreeofchargewithincitylimitsforpurchasesover$200.PleasenotethatthisdoesnotapplytoHolidayCases.

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Theholidaysarecomingandweallknowwhat thatmeans:toomanypartiesandtoomanybills.Noteveryoccasionyouhost this seasonwillwarrantbottlesofyourfinestwine.Everyholidayseason,Itakeaquicktrip around the store to stock up on wine that willsatisfymyguestswithoutbreakingthebank.Thisyear,IamtakinginspirationfromtheAussies.

The “Bag-in-Box” PhenomenaThe Aussies have been experts in the area of goodvalue wine for years now. In our market, boxedwineoftensuffers fromanunfortunatedown-marketimage—notsoinAustralia.Infact,over50percentofthewineconsumedinAustraliaissold“bag-in-box,”and consumers aroundthe globe are jumping onthebandwagon.Fromtheproducer point of view,bag-in-box wine is up to80percentlessexpensivetopackageandconsumersandtheenvironmentbothbenefit from reducedtransportation costs.Additionally, the vacuum-sealed pouch ensures thatoxidationiskepttoaminimum;wineinanopenbag-in-boxformatwillkeepweekslongerthanwineinanopened glass bottle.When youneed to serve a largenumberofpeople,pricemaybe themajormotivatorandboxedwinecanbejusttheticket.Atypical3-litrebox generally costs far less than the equivalent fourstandardglassbottles.

Does it taste the same as wine from a bottle?In a word “yes,” and in a word “no.” Bag-in-boxwineisoftencraftedinaneasy-drinking,approachablestyle, similar to many wines that you would findthroughout the store. Generally, they are designed

to be “crowd-pleaser” wines that you can easilyserve to a diverse group of people. These wines arelighttomedium-bodiedandlikelywillnothavebeentreated to the finest French Oak aging regimes thatmore expensive wines often undergo. Rest assured,consumersarenotsatisfiedwithsub-parproductandawinerywillnotstayinbusinesslongifnoonebuystheirwine;producersofboxedwinesarenoexception.Qualitycontinuestoimproveandwearebeginningtoseemorewinespackagedinalternativeformats.

You’ve come a long way baby…Since bag-in-box wine’s Australian debut in the1960s, a great deal has changed in the wine world.

Quality, selection,and perceptionof boxed winescontinue toimprove andthis format nowcomprises oneof the fastestgrowing segmentsof wine sales

in North America. As the market for these winescontinues to grow, so too will the range ofvarietals and quality levels available. If you arelooking to cellar wine, do not ditch your first-classBordeaux and begin buying futures in boxed wine.Although the wine is sealed in the bag, boxed winedoes have a shelf life and most come with a best-beforedate.Ifyouarelookingforawinetoputawayand drink years later, stick to a glass bottle format.Perhaps the next time you are searching for a winetoaccompanyallthoseappiesatyourholidaysoirée,youwilltakealessonfromtheAussiesandpickupaboxed wine. Your palate and your pocketbook willthankyou.b

gluggyBy Andrea Eby, Sommelier (ISG)

dRINKING INSIdE ThE BOXAsluckwouldhaveit,twoofmyfavouriteboxed,orcask,winesinthestorearemade by De Bortoli, third-generation Australian winemakers. These wines arepackagedinaconvenient2Lsize,greattoserveatyournextgettogether.TrytheChardonnaywitharomasofwhitepeachandacreamypalaterichinmelon,fig,andsoftoak.Ifredismoreyourstyle,givetheShirazashot:aromasofrichberryfruitsandsubtleoaksurroundapalatefullofplum,berry,andvanillaflavours.

THE HOLY TRINITY

Meshach Burge, Grant’s Great grandfather possessed

the drive and determination still evident in the

Burge family today. He helped lay the groundwork

for five generations of Burge family winemaking

and played an integral part in the building of

the Lyndoch Holy Trinity Church, a fitting role

considering his name. In biblical history, Meshach

was one of three men thrown into a fiery furnace,

but rescued by an angel.

The Burge family’s important connection to the

church and the trio of Grenache, Shiraz and

Mourvedre give the popular Grant Burge The Holy Trinity its name.

t h e h o l y t r i n i t yb a r o s s a

GBW_352 THT FPAD_CellarDoor_Press.indd 1 18/08/10 11:26 AM


test KiTCheN

To understand Australian cuisine, you must firstacknowledgethemulticulturalinfluences,fromAboriginalhunter-gatherers, to European and Asian. These havetransformedthetraditionalSundaydinnerofroastedlambandmintsaucetocasualbarbecueswithlocalmeatssuchaskangarooandemu.ContemporaryAustraliancuisinehasstrayedfromitsBritishroots;itseclecticarrayofingredientsandinfluencesmakeitbothdistinctandunique.

Chef Joel Lamoureux flavours his Australian lamb witha melting pot of spices used in contemporary Australiancooking.Thelambisgrilled(ofcourse),andaccompaniedbythebeetthatissoubiquitousinAustralianfare.LicoricejoinstheShirazinavelvetyredwinesaucethatbringsthisdishtogetherforatrulyAustralianexperience.

We were joined on our Test Kitchen shoot by the crewfrom TVA’s show Viens Voir Ici! View the episode at:www.banvilleandjones.com/cellarext.aspx.

The MeALGrilled Loin of Lamb with Roasted Beets and Macadamia Nuts in a Red Wine Licorice Sauce (Serves 4)4racksofAustralianlamb,bonein(~1lbs.each)¼c.oliveoilSalt

Spice Rub10glongpepper10gstaranise15gdriedlemon20gsumac(a.k.a.summack)10gfreshthyme,chopped

Grind all dry spices into a fine powder. Sieve spices toremoveanylargerpieces.Mixinthechoppedthyme.

Usingathinblade,removetheribsfromtheloinbyslicingdownthebone.Reservethebonesforyoursauce,andtrimawayanyexcessfatonthemeat.Liberallyrubspiceblendallovertheloinoflamb.Addoliveoiltomoistenthemeatandmarinateovernight.Whenyouarereadytogrill,seasonwithsaltandgrillonmedium-highheatfor10–15minutesuntiltheinternaltemperaturereaches63°C(145°F).Removefrom the grill and let stand 5–10 minutes before slicing.

Red Wine Licorice SauceReservedlambribbones½c.tomatoes,dicedandpeeled3⁄4bottleofAustralianShiraz½c.vealorlambstock½c.onions,sliced4clovesgarlic,cutinhalf10gstaranise10glicoriceroot5sprigsofthyme1tspcanolaoil1tbspchilledbutter,dicedSaltandpeppertotaste

Heatoilinaheavy-bottompanovermediumheat.Roastribbones,turningthemuntilevenlybrowned.Oncebrown,addonions,garlic,staranise,andlicoriceroot.Continueroastinguntil onions start to brown. Add tomatoes and continuecooking until most of the liquid evaporates and a pasteforms.Addthyme,stock,andShiraz.Turnheattolowandsimmerslowlyforapproximately1–3hours.Thelongeryousimmer, therichertheflavours.Strainthesaucethroughafinesieveandcontinuereducingbyonethirduntilthickened.Finishthesauceawayfromtheheatbywhiskinginchilledbutterandadjustingtheseasoningwithsaltandpepper.

Roasted Beets with Beet Tops and Macadamia Nuts2lbsassortedbabybeets:red,golden,Chioggia,etc.,topsremovedandwashed3c.coarsesalt½c.macadamianuts2tbs.oliveoil1tbs.butterSaltandpeppertotaste

Preheatovento400°F.Coverthebottomofabakingsheetwithsalt.Placebeets,skinon,restingonthesalt.Roastthebeats foraboutonehour.Beetsaredonewhenthepointofaknifeismetwithlittleresistance.Allowtocoolforafewminutesbeforepeelingtheskins.Roastingonsalthelpsdraw out more moisture, intensifying the flavour of thebeets.Whenyoupeel thebeets,youtakeawayanyextrasaltthatmaybepresent.Donotdiscardthesalt;youcanreuseitagainandagain.

Cut beets into halves or quarters. Place in a bowl withbutterandkeepwarm.Placemacadamianutsonabakingsheet and roast gently until golden brown, about 6–7minutes.Heatoliveoilinasautépanovermediumheatandquicklysautéthebeettops.Addtheremainingingredientstothebowlwiththebeetsandseasonwithsaltandpepper.

JoinChefJoelLamoureuxintheBurgundyTestKitchenonOctober14(seepage46formoredetails).b

PhotobyIanMcCausland


PhotosbyIanMcCausland


test kitchen: the wines

Tina:Thiswinehasavelevetyfruitthatdoesn’thityou in the face. It’snicely balanced, but not edgy—itcarries the alcohol.Thebeet greensand especially the sauce, soften thewine. The sweetness of the beetscomplimentsthewine.

Darren:Itpunchesaboveitsweightin termsof structureand style andstandsuptothespiceaccentsofthelamb.Thetexturesofthisdishmakethe pairing interesting. You’ve gotsoft, buttery textures in the winethatmeldwiththecrunchytextures.

Mike: This is a rich, structuredwine with an inky, blueberry spiceand a little bit of licorice. It has abackbone to it. The alcohol comesoutwith the spice rub.Theoils inthemacadamianutscalmthespice,andsoftenthealcohol.

Tina:RickBurgepickedgreatfruitfor this wine. It is balanced andcomplex for the price. This is agreat pairing with the lamb andthe macadamia nuts really tameeverythingdownintheCab.

Darren: This has that Barossarichness and weight; it’s elegant,and complex. This really goeswell with the lamb. When pairingCabswithlamb,youreallyhavetowatchthetannins,butthis2005isatareallynicestage.Ithasaleafybellpepperflavourthatisbroughtoutbythegreens.

Mike:Thereisalotofcassisandredlicorice. His wines have structure,acidity, and length. This is a greatpairing with the macadamia nutsespecially. The nuts in this dishchangethemake-upofthewine.

Tina: I’m stunned! I would haveneverpairedaPinotwiththismeal.ThiswineislikeaLexuswithallthebellsandwhistles—ithandlesallthebumps and corners. It handles allthatthismealhastooffer,eventheweighty,spicysauce.Darren:PeopleunderestimatePinotsforadishsuchasthis,butit’snotjustthe perfect balance of acidity thatmakesthisagoodpairing.Nothingin the meal changes the wine. Ithandlesallthediverseflavours.

Mike: This is a surprisingly finepairing—notallPinotNoirswouldgo with this dish. The Grosset hasconcentrationandtanninstomatchthis dish; it is so well made. Itmarriesperfectlywitheverything.

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culinary partners

AMICI RESTAURANTBronze Award, 2009 Wine List Awards of ManitobaExecutiveChefPatrickShrupkaandhisteamserveupcontemporary Northern Italian cuisine at this elegantWinnipegdiningdestination.Forover20years,Amicihas maintained its reputation for culinary excellence:pairingconsistentlydeliciousmealswithselectionsfromanimpressivewinelist.326Broadway204.943.4997

529 WELLINGTONPlatinum Award, 2009 Wine List Awards of Manitoba529 Wellington offers Canadian Prime beef, freshseafood,andimpeccableserviceinanelegantlyrestored1912mansionalongthebanksoftheAssiniboineRiver.Anexquisitemenuandextensivewinecellarmakefortruly memorable food and wine experiences. Just askBradPitt…orJenniferLopez.529WellingtonCrescent 204.487.8325

PEASANT COOkERyChefpartnerTristanFoucaulthasreinventedthemenuonthecornerofKingandBannatyne.OverlookingOldMarketSquare,PeasantCookerygoesbacktothelandwith expertly prepared dishes and top notch service.This is real food, freshly harvested, and the seasonalingredientsspeakforthemselves.100-283BannatyneAvenue204.989.7700

TERRACE fIfTy-fIVE fOOD AND WINEGold Award, 2009 Wine List Awards of ManitobaTerrace Fifty-Five mirrors the natural beauty ofAssiniboine Park. With an original menu that isrepresentative of our region, Chef Resch maintainsa strong commitment to sustainable and renewableresources. Enjoy Canadian fish, produce, bison, lambandgrains,beautifullypairedwithauniquewinelist.UnitB-55PavilionCr204.938.7275

STEP’N OUT SUR LE BOULEVARDSilver Award, 2009 Wine List Awards of ManitobaStep’N Out Restaurant is the most uniquely intimaterestaurant sur le boulevard in St. Boniface. Therich décor, personalized hand-written menu board,innovative cuisine, and wine list are inspiring andromantic, making loyal patrons out of most everyvisitor for13years. Step’NOut is thedestination foryournextexecutivelunch,orthatperfectnightout.157ProvencherBoulevard204.956.7837

Asahi Sushi BarBistro 1800 at Hilton Suites Winnipeg AirportBistro 7 ¼(Silver Award, 2009 Wine List Awards of Manitoba)Café DarioCafé SavourCherry Hill Estate(Bronze Award, 2009 Wine List Awards of Manitoba)Earl’s Restaurant and Bar HorfrostHy’s Steakhouse

Joey Kenaston(Bronze Award, 2009 Wine List Awards of Manitoba)Joey Polo Park(Bronze Award, 2009 Wine List Awards of Manitoba)Kelsey’sMaple Tree Restaurant and SteakhouseOlive Garden Italian RestaurantsPizzeria Gusto(Gold Award, 2009 Wine List Awards of Manitoba)Rembrandt’s Bistro (Silver Award, 2009 Wine List Awards of Manitoba

Segovia Tapas Bar and RestaurantSpuntino Café(Bronze Award, 2009 Wine List Awards of Manitoba)St. Charles Country ClubSukhothaiThe Current at Inn at the Forks(Gold Award, 2009 Wine List Awards of Manitoba)The Victoria Inn Tony Roma’sUrban Prairie CuisineWasabi Sabi

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By Sylvia Jansen, Sommelier (ISG, CMS), CSW

Ishouldconfess,straightup:oneofmy steepest learning curves in theworld of wine has been Australia.When I first became fascinated bywine, Australia was exporting theforerunners of critter wines—thosesimple, one-dimensional sipperswithcuteanimallabels.ButwhenIputmyheaddownforseriouswinestudy some time later, there was alottolearn.

The first hairpin turn on thelearning curve was answering thequestion,“How did grapes get there in the first place?” After all, therewerenograpevinesgrowingwhenthe First Fleet pushed ashore in1788 with its 800 convicts andtheir keepers. The culture of theaboriginal communities living theredidnot include tillingcrops.Thosefirst European immigrants wereBritsandScots,andtheclosestmostofthemcametofermentedproductswastippingpintsinthelocalpub.

The answer to that first questionwas that vine cuttings came withthatFirstFleet,fromtheirstopoverin what is now South Africa. Likeimmigrants in other New Worldcountries, they plunked the vinecuttings down in their back yardsand waited to see what wouldhappen. The vines were grown inwhat is essentiallya thin ribbonoflush, sub-tropical green hanging atthe edge of a large central tract ofdesert.

My next question was “Why did they persist?” That it occurred toanyone to import vines and makewinemusthavebeenacombinationofsheergeniusandtheblissfullackofknowledgeabouteverythingthatcould go wrong. The heat of thegrowingseasonproducedsuper-ripegrapes—notthelong,slowripeningofsomeoftheworld’sclassicwineregions. But persist they did. Theearlywineindustrygrewinfitsand

starts, nudgedaheadby theBritishdemand for Port-style wine fromtheir new colony, governors whotried to use wine as a temperancemeasure towean localsoffBengalirum, and new immigrants whobroughtvinesfromtheirhomelands.

Next I wondered, “What do you mean, the oldest and best?” In themid-1800s,JamesBusby,aScotwhohad studied viticulture in Franceand Spain, decided that the wineindustry could use real vines fromgreatwineregions.Hearrangedfora mass of European vine cuttings,includingShirazfromHermitageintheRhôneValley,tobetransportedto the island continent. A goodnumber of these were sent to theBotanical Garden in Sydney. As aresult, some Australian vines arereputed to be the oldest vines inthe world, untouched by the nastyphylloxera bug that devastatedEurope’svineyardsinthelate1800s.

My final question was “What do you mean, they make every style?”Thebelief that theyhad somethingreally good kept the pioneersgoing.Today,Australia’svineyardsstretch over more than 60 regions,and Australia is the fourth largestwine exporter in the world. Winepours $5 billion into the nationaleconomy.Theyofferspicy,complexBarossa Shiraz; distinguishedCoonawara Cabernet Sauvignon;stunning, aromatic Riesling andunique Semillon; heavenly sweetwine and beautiful fortifieds in aclassalltheirown.Itisanamazingarray of classics alongside a hostof critterwines.Australia ispoisedwith the giants of the wine worldandwantstobetterthemall.Thereisalottolearn.

Sohere’stoyou,hangingontothenextbendofthelearningcurve.b

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Tina Jones invites you to visit her family estate in Tuscany. Tolaini Estates is home to three internationally acclaimed, award-winning Tuscan wines. Contact us and we’ll set up a private estate VIP tour to see how the best wines in Italy are made. Please contact Tina Jones at [email protected] for more information.

Imported exclusively by Banville & Jones Wine Merchants, New YorkAvailable exclusively at Banville & Jones Wine Co. Winnipeg

Tina Jones invites you to visit her family estate in Tuscany. Tolaini Estates is hometo three internationally acclaimed, award-winning Tuscan wines. Contact us and we’ll set up a private estate VIP tour to see how the best wines in Italy are made. Please contact Tina Jones at [email protected] for more information.

Visit us in


shopping listq BarossaValleyEstate2003E&E BlackpepperShiraz

BarossaValley,Australia$124.99

q BogleVineyards2007PetiteSirahCalifornia,UnitedStates$19.99

q Brokenwood2005Graveyard VineyardShirazHunterValley,Australia$133.99

q BurgeFamilyWinemakers2005The HomesteadCabernetSauvignonBarossaValley,Australia$39.99

q BurgeFamilyWinemakers2008Olive Hill SemillonBarossaValley,Australia$36.99

q BurgeFamilyWinemakers2005D & OH Shiraz-GrenacheBarossaValley,Australia$39.99

q BurgeFamilyWinemakers2005Garnacha Dry-GrownGrenacheBarossaValley,Australia$39.99

q BurgeFamilyWinemakersnvWilsford OldSweetWhiteBarossaValley,Australia$49.99

q BurgeFamilyWinemakers2005Olive Hill Shiraz-Mourvèdre-GrenacheBarossaValley,Australia$59.99

q BurgeFamilyWinemakers2006Draycott PremiumBarossaShirazBarossaValley,Australia$64.99

q CavavinWineCellaringSystems$419.99–$789.99

q CharlesMelton2008Rose of VirginiaBarossaValley,SouthAustralia$24.99

q CharlesMelton2006The Father-in-LawShirazBarossaValley,SouthAustralia$25.99

q CharlesMelton2006CabernetSauvignonBarossaValley,SouthAustralia$49.99

q CharlesMelton2004ShirazBarossaValley,SouthAustralia$49.99

q CharlesMelton2006Nine PopesGrenache-Shiraz-MourvèdreBarossaValley,SouthAustralia$54.99

q ClassicandEliteKitRacks$59.99–$749.99

q Clonakilla2003Shiraz-ViognierCanberraDistrict,Australia$79.99

q DandelionVineyard2008Lionheart of the BarossaShirazBarossaValley,Australia$30.99

q DeBortoli2004Noble One BotrytisSemillonRiverina,Australia$32.47

q DeBortolinvPremiumReserveShiraz2000mlCask,Australia$24.99

q DeBortolinvPremium ReserveChardonnay2000mlCask,Australia$24.99

q EverythingTastesBetterwithWine$119.99

q FatherDaughterDuo$54.99

q GloriaFerrernvBlanc de NoirsBrutCarneros,California,USA$27.99

q GrantBurge2005The Holy Trinity BarossaValley,Australia$41.99

q GrantBurgeMeshachShirazBarossaValley,Australia

q Grosset2006PinotNoir,ClareValley,Australia$64.99

q Grosset2009Polish HillRieslingClareValley,Australia$43.99

q Grosset2008SpringvaleWatervaleRieslingClareValley,Australia$36.99

q HolidayCaseWhites$129.99

q HolidayCaseReds$129.99

q HolidayCaseWinesofDistinction$169.99

q HolidayWishList$149.99

q innocentbystander2008PinotNoirYarraValley,Australia$21.99

q JasperHill2005Georgia’s PaddockShirazHeathcote,Australia$101.99

q KatnookEstate2003CabernetSauvignonCoonawarra,Australia$37.99

q Majella2006CabernetSauvignonCoonawarra,Australia$44.99

q Majella2004The MalleeaCoonawarra,Australia$79.99

q MarquisPhilips2007Roogle Red SouthEasternAustralia,Australia$12.99

q MossWood2005Moss Wood Vineyard CabernetSauvignonMargaretRiver,Australia$99.99

q Petaluma2004ChardonnayPiccadillyValley,Australia$42.99

q Pikes2009TraditionaleRieslingClareValley,Australia$23.99

q PulltapX-TensCorkscrew$59.99

q PullTexWineSaver$39.99

q QuintadeVentozelonvPortoReservaDouro,Portugal$12.99/375ml

q RolfBinder2008SelectionShirazBarossaValley,Australia$17.99

q SantaSingle(red)$19.99

q Santa’sTastyDelights$99.99

q SavourtheSeason$59.99

q SiroPacenti2004RossodiMontalcino,Italy$59.99

q SnowmanSingle(white)$19.99

q SweetentheSeason$59.99

q Torbreck2009Cuvée Juveniles BarossaValley,Australia$29.99

q Torbreck2005RunRigShirazBarossaValley,Australia$289.99

q Tyrrell’s2004Vat 47ChardonnayHunterValley,Australia$47.99

q WineandCheese…Please$79.99

Due to the nature of the wine industry, any prices and vintages listed in this publication are subject to change and cannot be guaranteed by Banville & Jones Wine Co.


top picks

MIkE MUIRHEAD Dandelion Vineyard 2008

Lionheart of the Barossa Shiraz Barossa Valley, Australia $30.99

One of my new favourite Aussiewines,thisShirazisdeepanddarkincolour with a nose of blackberries,blueberries, spiceboxandchocolatethat jumps right out of the glass.Winemaker Elena Brooks hascreatedanincrediblyappealingwinethatisbothrichandmouthwateringonthepalate.

TODD ANTONATIONBogle Vineyards 2007 Petite Sirah, California

$19.99Inkyincolour,thisSyrah’sexplosivearomas of ripe blackberries andplums give way to a silky smoothmouthfeel of blueberry and straw-berry jam. The finish is a long,sensuousmelodyofblendedvanillabeans and espresso. Pair this withslow-cookedbeeforenjoyaglassbyitselfinfrontofawarmfire.

SARAH kENyONGloria Ferrer nvBlanc de Noirs

Sparkling Sonoma Brut, Carneros/Sonoma, California $27.99

This stellar California sparklerfrom Gloria Ferrer is made in thetraditional Champagne methodusing Pinot Noir and Chardonnay.Refreshing and lush, with hints ofstrawberries, cream, apples, andlemon, enjoy this offering withturkey and homemade cranberrysauce or on its own to ring in theNewYear.

RICHARD THURSTONSiro Pacenti 2004 Rosso di

Montalcino, Italy $59.99

SiroPacentiRossodiMontalcinoisa serious wine. Widely consideredto be the “baby brother” of theacclaimed Brunello di Montalcino,Rosso di Montalcino offers goodvalue and an earlier drinkingwindow than its esteemed eldersibling. Made from 100 per centSangiovese, this selection has notesofredcurrantandblackcherrywithahintofleatherandtobacco.

ROB STANSELPikes 2009Traditionale Riesling

Clare Valley Australia $23.99

The Pike brothers have capitalizedon an epic harvest to bring us yetanother tangy gem of textured,mineral-laden Riesling, flagshipgrape of the rustic hills north ofAdelaide. Scents of lime, slate, andgreenapplearefollowedbyacrisp,bone-drypalateloadedwithacidity.Thisoneisbuilttolast.

kAREN NISSENQuinta de Ventozelo nv Porto

Reserva, Douro, Portugal $12.99/375ml

This tasty half bottle of port willwarmupwinterinthe'Peg.Aromasof vanilla, black licorice, anddried fruits are rich and inviting,leadingtodarkchocolateandkirschflavours with smooth tannins anda super-long finish. Try this withassorted cheeses and nuts, or evenbetter, pair it with a piece of richchocolatecake!

Maybe it’s time for a second opinion.

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Please contact the Spiring Private Wealth Management Group today to book your

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FILEnAME 5274 SPIRInG CELLAR DOOR AD - OCtOBER 2010 DAtE 10.08.05 VERSIOn ƒ

COLOuRS BLACK CYAn MAGEntA YELLOW FInISHED SIZE 8.375” X 10.875” FLAt SIZE 8.375” X 10.875”

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Reflected glory.A brilliant line up of vintages. The hugely consistent and beautifully made Penfolds Koonunga Hill reflects the excellence and inheritance of Penfolds Grange; Australia’s greatest red wine. Koonunga Hill has won a reputation among red wine enthusiasts for its freshness and richness while punching well above its weight for

value and quality. Enjoy today or cellar for a while.

165 years of winemaking. www.penfolds.com

FW-701 Pen Koonunga Ad.indd 1 8/18/10 3:40:08 PM

the Cellar Door - Banville & Jones · 2017-01-19 · storey Tuscan-inspired facility that houses...

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