01/07/2020 – 12:30 pm – 3:30 pm
Cellos Grand Dining Room
Duke’s Vineyard joins us for our July Dine & Wine Tasting Lunch
Our Wine and Dine Luncheon in Cellos Restaurant, our Grand Dining Room, is doing a clever “COVID pivot” this month to ensure members can engage with, and learn from, a top interstate winemaker.
Duke Ranson, award-winning Winemaker from Duke’s Vineyard, Western Australia, will join our lunch via a live stream on the large screen in Cellos. Sam Biddle from Veraison Wines will attend the lunch in person, facilitating the wine tasting session and Q&A’s with guests and “The Duke”.
*In breaking news Duke’s Vineyard was named in the best 52 wineries in Australia by Huon Hooke SMH feature this month.*
- - 2-course menu with wine tasting
- - Live stream to guest speaker Duke Ranson
- - Featuring wines from Duke’s Vineyard
Grilled Salmon Fillet with potato puree, green beans and lemon beurre blanc sauce
Beef Fillet with sweet-potato mash , broccoli and peppercorn sauce
Chocolate tim-tam brulee with fresh strawberry
$70 per person ~ Includes 2-course lunch and wine tasting
Inclusive of gst and Members’ Discount with additional beverages available to be purchased.
ENQUIRIES – Call us on 9284 1006
>> LIMITED TO FIRST 50 PEOPLE TO BOOK
Next Wine and Dine lunch is to be held on Wednesday 2 September 2020.
Duke’s Vineyard – Life’s too short to drink bad wine!
Duke tasted the first-ever commercial vintage from The Great Southern in 1974 and was blown away by the softness and elegance of the reds and the finesse of the Rieslings. He was so committed that he eventually left an otherwise secure and comfortable occupation and planted a vineyard in Porongurup. The madness continues today and a long string of awards has followed. Duke rates the 2018 vintage “Best Ever” for his vineyard and probably for the region. Duke’s 2018 Magpie Hill Reserve Riesling was awarded an unprecedented 99 pts by James Halliday and named as Halliday’s wine of the year.
Duke’s Vineyard is elevated (220 m.) and is on the northern slopes of the Porongurup in a rain shadow that allows for a long, slow ripening period.
The vineyard is run on organic principles and constant fine-tuning of pruning, trellising, and viticultural practices has produced a constant improvement in the wines. Duke’s belief is that a great winemaker can perhaps achieve a 2% improvement in wine quality, but over time a good viticulturist can get a 10% improvement….time and patience is the essence. He has had a cellar for nearly 60 years and it is more than 50% Cab Sav ….mostly cool climate, but with a fair scattering of Barossa, Margaret River and Coonawarra. To get him wound up just ask …. Why the Great Southern?
WE PRACTISE THE RESPONSIBLE SERVICE OF ALCOHOL