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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


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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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)


  • 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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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


  • 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) 


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 – January



Vintage 2021 is just around the corner here in the Barossa. The region received good Winter and Spring rainfalls last year so there is cause for some excitement within the regions winemakers and grape growers.

While it is still very early days we are seeing veraison begin within some of our Shiraz vineyards on the Barossa Valley floor. This is a great time to be out and about in the vineyards as the little green berries start to swell and change colour.

It is heartening to see some great fruit set on our centenarian vine Mataro after lower yields for the last few vintages. This vineyard is entirely dry grown on sandy soils, so is reliant upon good spring rain to ensure a good crop each year. We can’t wait to see what it looks like in a few months time when it makes its way to the winery.

In the higher Eden Valley the grapes are tracking along a few weeks behind the warmer Barossa Valley. Again we are hoping for some better yields this year after several vintages of lower volumes as Shiraz from the cooler vineyards of the region are an important element in our style.