The 2015 dinner at the Hyatt on Saturday, 15 August “The Brave, The Tried and The True” lived up to its title with a mix of the expected with some surprises added in. There is definitely more breadth in the wines being presented from the Great Southern and some real winners amongst them.
When you talk about Great Southern, you expect to enjoy some quality Riesling and Shiraz, but it was the blends presented, that caught the imagination of those present.
The three blends included 2015 La Violetta Ye-Ye Rouge - Pinot Noir, Shiraz and Nebbiolo (which was just bottled the previous Monday), 2013 Ingénue Frankland River ‘Tirra Lirra’ – Tempranillo, Grenache, Cabernet Sauvignon and 2010 Frankand Estate Olmo’s Reward using Cabernet Franc, Cabernet Sauvignon and Petit Verdot. All were well balanced and used the varietals well.
The wines were matched with food from the team at the Hyatt adding to a great night of wining and dining. On arrival we enjoyed a Cheninade from Express Winemakers, then went into two separate rooms to enjoy entrée and four starting wines.
Entrée included freshly shucked oysters with a lychee lemon foam, home cured air dried bresaola with locally pickled vegetables in one room with 2015 3drops Riesling and Xabregas Artisan Riesling.
In the second room we enjoyed pressed Linley Valley pork belly seared scallops with muscovado dressing, local marron roated natural jus winter herbs and warm asparagus shot with Great Southern Truffle Oil. The wines were 2013 Two Barrel Gewurztraminer and 2015 Plantagenet Juxtapose Wild Riesling.
The main course consisted of a more game-based menu with roasted pheasant presse with squab roulade, venison wellington, artichoke puree, blackberry jus roti. Seven reds were tasted during the meal, including the three mentioned above and 2012 Howard Park Scotsdale Shiraz, 2013 Castelli Cabernet Sauvignon and two preservative free wines – 2008 Freehand Cabernet Sauvignon and 2013 Bunn Shiraz.
The dessert (pictured) looked and tasted great! It was southern apple galette, brown butter ice cream and apple jelly.
The Great Southern Winemakers Dinner is held annually in August and I am already looking forward to next year!