imbibe newsletter

8/12/2019 Imbibe Newsletter

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Whites 2013 Majors Lane Semillon

Made by Andrew Thomas.

This wine has superb acid structurethat gives it crisp bright citrusflavours over the whole pallet.

Whilst drinking beautifully now, ifyou have some willpower, this winehas the potential to cellar for thenext 15-20 years. Food match-:Prawn and avocado salad.

2013 - Thomas Two of a Kind

Semillon Sauvignon Blanc

The delicate citrus characters ofthe Hunter Semillon provide thestructural backbone to the wine,

while the Sauvignon Blanc adds atropical fruit richness andcomplexity. The result is anattractive, uncomplicated fresh andvibrant style - perfect for a lazysunny afternoon.

Hel Family Reserve HunterValley Chardonnay 2013

Hasnt this settled into a lovely

young Chardy! Grapefruit and a hintof vanilla on the nose. Richrockmellon on the mid-palate,

finishing with delicate citric acidity.This is Chardonnay made forseafood. Serve with a rich seafoodbisque or Bouillabaisse.

2013 Polin and Polin Verdelho:

This is perfect example of whysome of the best verdelho in thecountry is grown and in the Hunter.It has plenty of complex flavours.Tropical fruit up the mid pallet andcitrus flavors up the sides of the

mouth. Matches with shellfish andchicken. Enjoy within the next fewyears.

2013 Margan Family Semillon

This wine has great complexity. Itdisplays some tropical fruit flavourson the mid pallet, with an excellentbalance of citrus and lemongrassthat gets the saliva glands workingup the sides of the mouth, giving itbeautiful finish. Halliday rating 94points. Food match-: Have a

Semillon & Seafood festival in yourown home.

David Hook Hunter Valley PinotGrigio 2013

A perennial favorite, the 2013 isbright, fresh and flinty with a lightscent of Nashi. As the nose opensup, spicy notes of cinnimon andclove emerge. On the palate is aburst of ripe pear with tartmandarine. It finishes with crisp

Granny Smith acidity. Perfect witha range of food, serve with canapsat your next party.


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Reds Majors Lane Wines A Few Rows

Chambourcin 2013

Just when we thought we hadtasted all the best wine in theHunter, along comes Majors Lane!Very complex for Chambourcin, thewine is bright, deep ruby-purple.Pomegranate with a hint ofcardamom and dark chocolate onthe nose. Cherry and brambly fruitsdominate a full, round palate.Finishes light and soft withimpressive length on the mid-palate. Perfect on a warm autumn

afternoon with barbequed spareribs mopped with a smoky sauce.

2012 - Thomas Two Of A Kind Shiraz

A lovely blend of 38% Hunter Valleyand 62% McLaren Vale shiraz. Thewines are fermented separately, thenblended after pressing then matured

for 2 years. The earthy flavours ofthe Hunter Valley immersed with therich fruity plum of the McLaren Valemakes most enjoyable wine. Has abold yet silky finish perfect on a coldnight in front of the fire. Served witha roast venison with a blueberry jusor a beef burgundy pie .

2012 Margan Family Cabernet

Sauvignon:This wine has a brightred/purple colour. Upliftingaromas of blackcurrant, liquorice,spice and vanilla are apparentalong with a cigar box type

character brought about by theuse of new American oak. Thetannins are tight as a young wineis but will develop silkiness as thewine ages. This is a full-bodiedwine which makes it great withfood. Enjoy over the next 7-10years.

2012 Hel Family Reserve Shiraz:

Dark plum in colour this wine isdisplaying aromas of blackberry,Violets and spice. The palate is richwith excellent depth of berry fruits,Spice and typical Hunter earthiness.Balanced with subtle oak this wine isdrinking well now and the firm tanninstructure will ensure this Shiraz willdevelop further over the next 7-10years.

2012 - San Martino CabernetMerlot

The First San Martino blendedvarietal for 19 years. Thecabernet gives the wine goodtannin that gets around theoutside of the pallet. Whilst thefruit in the merlot goes right

through the middle. Goes wellwith lamb or anything fatty.Cellar for 10 years

Majors Lane Wines PeppercornBlock Shiraz 2011

How many times have we extolledthe virtues of the 2011 red vintage?Rich ruby colour. Aroma of allspiceand blueberry with hints ofraspberry lollies. A fresh berry fruitsalad with blaccurrent dominant onthe palate. Finishes leaving mild

cranberry tannin persistant on themid-back palate. Mild blackpepper. Serve with beef andmushroom casserole.


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For reservations, please go to www.hunterresort.com.au

or call one of our friendly reservation team on 02 49987777Remember to mention you are an Imbibe Member to receive

your special 10% discount on the above packages...


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For reservations, please go to www.hunterresort.com.au

or call one of our friendly reservation team on 02 49987777Remember to mention you are an Imbibe Member to receive

your special 10% discount on the above packages...


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First of all let us be clear. We are talking about the drink not the drinker! Responsibleservice of alcohol dictates that we advocate that imbibers continue to breathethroughout the drinking session.Most wine novices may well believe that concepts like letting the wine breathe arenonsense that wine connoisseurs just make up. Traditionally, wine is opened, anywherefrom a few minutes to a few hours, before consumption in order to let it breathe.The idea is that exposure to the air improves the taste of the wine. However, simplyopening the bottle doesnt do much because so little of the wine is actually exposed tothe air. To properly aerate wine it needs to be poured into a decanter or glasses andlet stand before it is consumed. The action of pouring the wine does most of the work.Swirling the wine in the decanter or glass accelerates the process. There are alsoseveral products on the market that wine is poured through to aerate it. From myexperience aerators do not do anything that a decanter does, although the aerators doit quicker. One enthusiast even advocates putting wine in a blender! There seems to beno doubt that aerating wine changes its aroma, flavour and texture.

However this raises the question: Does aeration improve the flavour of the wine?Revered French oenologist mile Peynaud maintained that letting wine breathe rarelyimproved the flavour of wine and it often destroys it. Jancis Robinson, one of the UKsleading wine experts, advises against decanting wine to aerate it in The OxfordCompanion to Wine. On the other hand, when he gave a wine glass masterclass in theHunter Valley a few years back, Georg Riedel (CEO of the manufacturer of some of thepremier wine glassware in the world, including decanters) noted that many young wineswere improved by aeration, even whites. He continued by stating, lest his advocacy ofdecanting seem self-interested, that you dont need to invest in one of his expensivedecanters to enjoy the benefits of aerated wine. Any vessel will do. Even an emptywine bottle, so long as it is clean. A bit of research revealed many advocates of

aeration, but just as many sceptics. So, why so much disagreement?I think the answer is one of the most important lessons one learns upon becoming awine enthusiast: not only is there enormous variety amongst wines, but also amongstpalates. Following from this is the first rule of wine pleasure: there are no rules!Perhaps the best course of action for the inexperienced is to get advice from someonefamiliar with the wine. I believe most wine benefits from some aeration. Yet findingthe correct amount, which varies from wine to wine, requires experience. Next time wewill examine the aeration process in more detail, so that you can judge for yourself theamount of aeration desirable.

To Breathe or Not to Breathe...
http://2.bp.blogspot.com/_1ejqdrtxFBI/R-g9NO_XlsI/AAAAAAAAAOA/ZQUFpGWbMwc/s1600-h/easter+6.bmp


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GETTINGTOTHEHUNTERJUSTGOTALOTEASIER!After 5 years of construction, the new $1.7 billion 40 kilometre, four-lane HunterExpressway (M15) opened on 22 March 2014.

This means once you enter the (M1) Motorway at Wahroonga heading north, it is nowmotorway all the way to our Hermitage Road we are now the third Hunter Valley

exit off the (M15) Hunter Expressway. Now you continue past the old Freemans

Waterhole/Cessnock exit (B82). The new (M15) Hunter Expressway joins the (M1)Motorway (Old F3 freeway) at the Newcastle Link Road Interchange. No more having todrive through Cessnock

It truly is an amazing engineering feat too. Three high bridges (or viaducts) span thesteep gullies through the Sugarloaf Range located 1.4 to 2.7 kilometres west of the M1motorway. The viaducts have a total length of 787 metres and are up to 47 metres inheight above the gully floors. And more than 1.6 million cubic metres of soil had to bemoved, also over 3 million cubic metres of earthworks was completed as part of itsconstruction.

A great new addition for the Hunter!


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