Year: 2021

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Recipe – Glazed Ham

Whether you celebrate the big day with the traditional hot lunch or with a more relaxed approach, a glazed ham is the perfect dish for the table. Either served warm or cool, it is even better for Boxing Day leftovers.

 

Marmalade and ginger glazed ham.

7kg leg of ham 

350 grams of orange marmalade

1/4 cup brown sugar

1/4 cup ginger beer

Cloves for decorating

Pre-heat oven to 180c

Remove the rind from the ham by cutting 10cm in from the shank end in a decorative pattern and then run thumb under the skin to remove rind, keeping the layer of fat intact. 

With a sharp knife score the top layer of fat in a diamond pattern making sure to not cut deeper than the top layer only.

In a saucepan over low heat stir together the marmalade, sugar and ginger beer until sugar has dissolved and set aside to cool.

Line a large baking dish with greaseproof paper and place ham on a wire rack in the tray. Brush with some of the glaze.

Bake for 40 minutes, then decorate as desired with the cloves, brush with the remaining glaze and place back in oven for a further 40 minutes. Serve warm or cool and Merry Christmas!

 

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Eligo Vertical Tasting

In preparation for the release of the 2018 Eligo Shiraz, we recently sat down with wine writer Nick Stock to taste through every vintage of the Eligo Shiraz since its inception in 2005. This gave us a great insight into the evolution of our flagship Shiraz and reiterated to us its ageing potential.

2005 Eligo - This is the first Eligo made and sits right in the zone, with still-fresh blackberry and red-plum aromas and flavors, as well as a spicy-chocolate thread. This has long, fully formed tannins and holds flavor long. A small 5% inclusion of Coonawarra cabernet here. 93 pts

2006 Eligo - Aromas of olives and earth with forest wood and fresh leather. The fruit is in the dried-blackberry and dark-plum zone. Some earthy notes, too. The palate has a dense tannin core with blueberry and tarry notes. The bolder end of the tannin spectrum here. Dark plum and blackberry to close. Parcels from Krondorf, Marananga and Light Pass. 94 pts

2008 Eligo - The first vintage to include Eden Valley fruit, this has a complex and spicy nose with aromas of blood orange and blackberry, as well as red and dark plum. Very tarry, strong typicity here. Very primary still, this is really fresh for its age. There’s a wealth of rich and ripe fruit on the palate with supple, smooth and even tannins. Plenty of fresh ripe fruit in the core here – lots of blueberries and blackberries. Many years ahead. 96 pts

2009 Eligo - Aromas of ripe berries and plums, as well as raisins and plum pudding. Some pastry dough here, too. Shows the warm January and February heat. The palate has a meaty edge with grilled beef and beef bouillon, as well as rich, dark and blue-fruit flavrs. Plenty of tannins. A blend of 78% Barossa Valley and 22% Eden valley. 93 pts.

2010 Eligo - This has quite a fresh array of dark berries and plums with plenty of spice and some earthy elements, too. There’s a fine, long and strong feel to the palate. Classy structure and the flavors hold so well. Good vintage. A blend of 75% Barossa Valley and 25% Eden Valley. 94 pts

2012 Eligo - The soil moisture of the 2011 growing season produced elegant and complete wines. The nose has distinctive Eden Valley spice and really attractive complexity, with a wealth of spiced red plums, blueberries and blackberries. The palate is long and elegant with a core of blue-fruit flavors. Impressive detail here. A standout vintage for Eligo. A blend of 51% Barossa Valley and 49% Eden valley. 96 pts

2013 Eligo - This has a wealth of blueberries and blackcurrants, as well as fresh florals and genuinely elegant, spicy complexity. The palate holds quite an intense line of assertive, unwavering tannin that carries rich, dark, powerful black- fruit flavors so long. A blend of 58% Barossa Valley, with Ebenezer coming into the mix, and 42% Eden valley. 94 pts

2014 Eligo  - A strikingly herbal nose with rosemary, sage and other roasting herbs on offer. The fruit is in the red and dried dark-berry zone with some pink- grapefruit zest. The palate has quite long, driving tannins and a concentrated core of rich dark-plum and blackberry flavors. Sitting fresh and balanced. A vintage that ran hot, with lower yields, and then was punctuated by a significant rain event on February 14th. A blend of 83% Barossa Valley and 17% Eden Valley. 93 pts

2015 Eligo - A warm start to the vintage that then cooled down, and some rains in January freshened up the vines. This has aromas of blackberries, blackcurrants, red plums and raspberries. Freshly spicy and youthful with leafy tones, cedar and forest wood. The palate has impressively strong tannins that carry rich, ripe and long. A powerful Eligo with many years ahead. A blend of 74% Barossa Valley and 26% Eden Valley. 96 pts

2016 Eligo - A warm, early vintage that was saved by 40mm of rain in January. This has aromas of red plums and baked berries with cedary and leafy notes. Some eucalyptus, too. The palate holds a bold core of ripe dark-berry flavors with chocolate and plums. Chalky, fine-grained tannins here. A blend of 75% Barossa Valley and 25% Eden Valley. 94 pts

2017 Eligo - An elegant vintage with good soil, moisture and healthy yields. Ripe red- plum, blackberry and spice aromas and flavors here, all very complete. The balance of this wine is a real highlight. The tannins are sleek and carry rich, dark berry and plum flavors long. Chocolate to close. A blend of 74% Barossa Valley and 26% Eden Valley. 94 pts

2018 Eligo -The first Eden Valley dominant Eligo (70%) with the Barossa Valley parcel coming from Adrian Hoffmann’s Ebenezer vineyard. From an excellent vintage, this has a very fragrant nose, with fresh roasted spices and a cedary-oak thread that opens to cocoa powder, redcurrants, peaches, pomegranates, blueberries and blackberries. So, so youthful. The palate is very plush, fleshy and long. Flavor-soaked with rich and fresh blackberry and red-plum flavors. Long cellaring life here. An excellent Eligo. 96 pts

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Recipe – Orso Kensington

The fantastic team at Orso Kensington recently hosted team JDW for one of their regular and much loved Winemakers Lunches. The menu was spectacular and perfectly matched to a selection of wines including some delicious treats from the cellar. The Roast Lamb Rump was the winner on the day and perfectly paired with the Annexus Grenache.

Lamb rump, beetroot leaves, jus, peas, mint.

Serves 4

Ingredients

4 Lamb rump, with cap on.

1 bunch beetroot leaves, roughly chopped

2cloves garlic, finely chopped

150g green peas

50g butter

A few mint leaves, torn

For the jus

1 litre good quality chicken stock

100ml red wine

6 sprigs thyme

Pre heat your oven to 180ºC.

To make the jus, bring the wine up to the boil in a large sauce pan, boil for 1 minute. Add the thyme and chicken stock, reduce to about 300ml. set a side.

To cook the lamb, heat a skillet over a medium. Season the lamb generously with salt. heat 3 tbsp vegetable oil, then place the lamb carefully fat side down in to the skillet. Cook for 2 minutes on medium heat then transfer the pan to the oven, cook for 10-12 minutes. Transfer to plate to rest for at least 15 minutes. Keep warm. Alternatively, you can cook the lamb over charcoal in a bbq, using to same method.

To cook the beetroot leaves

Fry the garlic in oil for 30 seconds add the beetroot leaves and fry until soft.

To assemble

Warm the jus over a medium heat, add the butter stirring to emulsify, add the peas and mint, season with salt and a squeeze of fresh lemon juice. Place lamb in the oven for 1 minute to warm through, slice the lamb and arrange over the beetroot leaves, pour over the sauce and finish with fresh cracked black pepper.

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Recipe

In the lead up to International Mourvedre Day on Friday the 21st May, we spoke to much loved local chef (and self-declared francophile) Mark McNamara about the perfect dish to match with our Annexus Mataro. True to his moniker of the “Food Luddite” he has suggested a classic French dish that simply requires really good quality ingredients and a little time - much like making Mataro from beautiful old vines.

Duck Rillettes

1kg duck legs and thighs (bone-in, skin on)

50g duck fat or lard

150 ml stock

60 ml verjuice

½ bay leaf

1 Sprig fresh thyme

2 cloves garlic

½ sm onion (diced)

½ teaspoon Salt

60 ml brandy

Pinch Ground black pepper  

Pinch quatre-épices (clove, nutmeg, pepper, ginger)

Method

  • Place duck, fat, stock, verjuice, bayleaf, thyme, garlic, salt, pepper and 30ml of the brandy into a heavy casserole seal tightly with foil and lid and cook very slowly in the oven at approx 120°c 
  • When the meat falls off of the bone (approx 3 – 4 hours) Strain juices from meat and reserving juices to one side. Do not discard
  • Remove meat from bone and place in a bowl taking care to ensure all bone fragments are removed and discarded. Add remaining solids and using two forks shred the mixture by pulling duck meat into fine strands. Do not use any mechanical tools for this process or you will end up with a paste rather than the desired texture
  • Once evenly shredded, add the remaining brandy, black pepper and spice mixture then slowly add the reserved duck juices (including the fat – very important to this dish) a little at a time continuing to shred the mixture until all the juices have been incorporated. 
  • Check seasoning and add extra salt and pepper if required, the mixture should be highly seasoned and emulsified.
  • Cover, (traditionally with rendered duck fat) cool and store in the fridge until required, allow to come up to room temperature before serving with crusty bread or toast and a glass of Mataro.

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Vintage 2021 wrap up

We’ve just pressed off our last ferment for the vintage, and as the we sit back and reflect on John’s 48th Barossa vintage it is one that will be remembered fondly.  

When asked to sum up the vintage, John reflected that: 

“it is a rarity to get healthy yields like we have in 2021, and at the same time, impressive depth of colour and intensity of flavour. While not as cool as 2012 or 2017, the mild conditions around harvest made for perfect ripening. Pleasingly the wines show a vibrance and elegance expressed in the best cooler years, but not without trademark Barossa generosity. “

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Vintage 2021 update – April

This week sees us heading into the final stages of vintage here in the Barossa with just one Mataro vineyard on the valley floor left to pick. With warm sunny days and cooler nights over the last few weeks resulting in ideal ripening conditions, the region is buzzing with happy winemakers and grape growers alike.
 
This last fortnight has seen the arrival in the winery of our much-prized Centenarian Vine Mataro from Lights Pass, the great news is that yields are higher than last year and the wine is looking fantastic. As ever, Eden Valley plays an important part in the DNA of our wines, we finished picking in Eden Valley just before Easter and the Shiraz from Mt McKenzie and Grenache from Stonegarden in Springton is looking fantastic.

 

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Recipe

Vintners Bar & Grill has been a local institution for 20+ years with Head Chef Pete Clarke at the helm since its opening.  The menu is packed with an ever-changing array of dishes using fantastic local produce. However, there is one dish that has held steady over the years and the secret behind its success is in its simplicity and an exceptional quality cut of meat. Perfectly paired with the 2006 Plexus SGM that the team at Vintners are currently offering.

Scotch Fillet with Shoyu Dressing.

The best quality Scotch fillet that you can purchase, cooked to your liking (medium rare recommended) and well-rested.

Slice the Scotch across the grain and dress with the Shoyu dressing (at room temperature) and top with finely chopped chives, serve with french fries and a glass of Plexus SGM.

Shoyu Dressing

Ingredients

  • ½ cup mirin (sweet cooking wine) 
  • ¼ cup sake (rice wine) 
  • ¼ cup shoyu (soy sauce) 
  • 2 tablespoons sugar 
  • 4 garlic cloves, peeled 
  • 2 akatogarashi (Japanese dried red chilli peppers) 

Directions

Pour the mirin and sake into a small saucepan, set it over medium heat, and bring to a simmer. Add the shoyu, sugar, garlic, and red chilli pepper and cook, stirring to dissolve the sugar. Turn the heat to low and cook for 8 minutes. Remove the saucepan from the heat and cool. Store the sauce in a clean jar with a lid. The next day, remove the garlic (but leave the red chilli pepper). The sauce keeps several months in the refrigerator.

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Vintage 2021 update – March

In the last fortnight, vintage has really kicked into gear here in the Barossa. After starting our first pick with Shiraz in Krondorf just south of Tanunda, we have worked our way through most of our Barossa Valley Shiraz vineyards, with this week seeing very old vine Ebenezer shiraz filling the winery with amazing aroma and vibrant colour.  We also have the main components of our Plexus white blend happily fermenting at the winery. Part of the Marsanne component of the blend has just gone to some new oak to finish off and help build texture.  

Eden Valley vineyards are coming along nicely with ripening somewhat slowed by cooler overnight temperatures that we have experienced this last week. The mild but sunny conditions have been perfect, allowing flavour to build slowly but surely. With good conditions forecast next week we’ll look to make a start on the first of our Barossa Valley Grenache with Mataro still a few weeks away but already shaping up as a one to watch for V21.

 

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Recipe

We asked Ryan Edwards, Head Chef at Artisans of Barossa to suggest a match to the Plexus White, and boy did he come up with the goods with this recipe.

Tried and tested by the team it gets two thumbs up (or four if you count the combined total!)

Tempura Spencer Gulf King Prawn, avocado, fingerlime, radish, brook trout roe.

8 large spencer gulf king prawns, shell removed with tail tip and head left on

100g plain flour

50g cornflour

1 egg white

soda water

sea salt flakes

oil for frying

1 ripe avocado

3 desert or sunrise limes

1 tsp glucose

1 tsp olive oil

pinch of salt

3 breakfast radishes

1 bunch coriander

trout roe or salmon roe

Mix together the plain flour and the cornflour, add the egg white, then add just enough soda whilst mixing gently with a fork until it looks like thick lumpy paint.  Don't worry about the lumps you don't have to get them all out.  Place batter in the fridge until ready to use.  

In the meantime, remove the skin and seed from the avocado and remove the flesh from limes.  To do this cut limes in half lengthways and scrape out the flesh with a teaspoon, you may at this point need to remove some seeds.  Then blend or whisk avocado, lime, glucose, olive oil and salt until smooth.

Next, slice radishes with a sharp knife or a mandolin into rounds, place them in ice water to make them extra crisp. Pick and wash some coriander leaves.

Heat oil to around 165C, if you don't have a thermometer, add a few drops of batter and see if it bubbles and floats straight away.  Dip your prawn's tails first into the batter but only up to the shell, then place gently into the fryer and cook for around 5 minutes until the batter looks crisp and the heads look cooked. Remove and dry on pa
per towel, season with sea salt.  

Let cool for just one minute then top with avocado puree (suggest using a piping bag), radish slices, coriander leaves and roe.  Serve as 2 for an entree with a chilled glass of the Plexus MRV.

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Vintage 2021 update – February

Vintage 2021 is officially underway for John Duval Wines with the first pick happening this morning!

The Stonewell Marsanne has been the backbone of our Plexus Marsanne/Roussanne/Viognier since its inaugural vintage in 2010 and its great to see it coming off the vine this morning.