Largely unfamiliar with an alarm clock going off before 10am it was an early start for our ‘Front of House’ team on 4th March. Nevertheless, two rows of delicious Tempranillo beckoned and with Restaurant Manager Yen bringing up the rear (alarm clocks aren’t 100% reliable) we took to our task with gusto.
This lovely parcel of handpicked Tempranillo was picked, destemmed and fermented in an open top fermenter until dry, with the cap plunged twice daily by the kitchen and restaurant team before finding its way into an oak barrel for maturation.
Early signs for what will be a tiny release of McLaren Vale Tempranillo exclusively for our Clan members, are for an extremely high quality wine. It would have to be with chief bunch checker ‘Sophie’ on the job!
Be sure to upgrade your Meanderings membership now and look out for this exciting release in the future!
This year for Sea and Vines we are putting lots of energy into Monday 12th June. There’s something for the whole family.
You can expect the food to be better than ever this year as Chef Fabian Lehmann from our own Ellen Street Restaurant along with some of Adelaide’s favourite food trucks offer up super tasty festival food and indulgent desserts.
Sea and Vines favourite party band Mr Buzzy are performing all the classic hits from the 70’s, 80’s, 90’s and today’s top 40 hits.
Plus, plenty of AMAZING kid’s activities including an 8m tall rock climbing wall, bouncy castle and the Maxwell Maze of course.
Entry is free so bring a group of friends and family to enjoy a sunny (hopefully) June long weekend in the McLaren Vale.
Chef Fabian Lehmann is approaching 12 months at Maxwell’s and is well and truly hitting his straps.
Discovering new local ingredients is exciting, so he and sous James Douglas are keen on foraging the region and through Mark’s garden to find the freshest produce. Fabian launched his summer menu in January this year as the December fruit and veg were slow to get to optimum ripeness due to the mild, wet weather conditions.
“One of my favourite dishes on the summer menu was fresh local tomatoes, compressed watermelon, burrata and basil. Everything on that dish is from around the region, simply stunning.” Said
Fabian. “Burrata is a similar cheese to Buffalo Mozzarella, the outer shell is solid mozzarella, while the inside contains cream, giving it a beautiful soft texture”. This dish has proved to be one of the menu highlights so Fabian has been kind enough to release his recipe.
“My second favourite is the Kangaroo. Coming from Germany it’s the first time that I’ve worked with this meat. I love the product and the simplicity of the dish proved to be the true hero (with only four ingredients on the plate.)
I use the sous vide method to cook the roo at 60 degrees and then a quick sear on the grill. To continue the Australian theme with this dish I roast some macadamia nuts, turn them into a dust and serve with a lively blueberry jus.
“This summer has seen some of the best produce in years and in abundance, so the kitchen has been busy pickling and preserving, making jams and sauces to keep the summer flavours going through winter”.
We are now releasing the Autumn menu with dishes like pork jowl with pumpkin variation, almond puree and spinach, also duck breast with drunken plums in classic tawny.
No two vintages are the same. Last year we scrambled through 400 tonnes in about 3 weeks. This year it’s after Easter and we still have cold nights slowing down the ripening of some Cabernet grapes. As is so often the case, our region has been its reliable self, making wines of power and elegance without overripe or pruny characters.
With quality always the priority, 2017 has seen some new technology introduced this harvest. Known as a selective harvester, this clever machine selects only berries, with any leaves, stalks (and maybe an odd millipede) out and discarded along the row being picked, leaving only the cleanest fruit. This is a very positive quality benefit and leaves no mess to clean up after crushing.
The vineyard has been generous this year yielding a healthy bounty. With crops well above average we might have to fill the coffee cups to make room for all the wine!
The Little Demon Verdelho and Where’s Molly Rose are first to the starters gate, so if you like to be first to the party, give us a call and place some on pre-order.
The Maxwell Wines cellar door has been the hub of the business for more than a few years. Never too far away, you’re as likely as ever to hear Mark Maxwell regaling eager visitors with tales from the winery, some of which are true. It is always heartwarming to see so many returning faces, many who have journeyed from far and wide to connect with the winery and replenish their cellars.
Always looking forward, your next visit may discover more exciting ways to enjoy the Maxwell experience. Coming soon, you can take your love of Mead to the next level with a ‘Maxwell Mead Flight’, pairing our four famed Mead’s with small sweet treats from chef Fabian Lehmann.
In our last edition we introduced you to our Loft experiences. An indulgent Canape flight paired with our top drops or a vertical journey through your favourite wine, exploring past vintages and experiencing the magic of the cellar and a little patience. With Mark conducting many of these experiences personally in our in our fabulous private room, they are proving quite a hit and a memory to cherish for those lucky enough to have enjoyed them.
With further renovations planned for later in the year, a passionate and creative team—not to mention our award winning restaurant-will continue to offer you plenty of great reasons to come back and visit .