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BURNING OF THE CANES SATURDAY 22nd September 2012 $65 to ignite your night! Celebrate the changing seasons Bookings essential- please follow the links to book. Ph: 08 9851 4028 gilberts(@)agn.net.au www.gilbertwines.com.au 10 minutes north of Mt Barker on Albany Highway
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 Medieval Feast
at Gilbert Wines Mount Barker Saturday 21st July 7pm $40 Mulled wine on arrival, feasting & great entertainment. Guest chef. Grab your mates & come on out! Bookings: 98514028 gilberts(@)agn.net.au 
Vintage 2012- Galafrey Wines
Summer rains in December caused some concerns for vineyards however our dry grown vineyard thrived with the moisture. The vine growth has been amazing compared with previous dry years. Many other vineyards struggled to remain disease free. While it caused extra work for us, we were able to maintain canopy management and keep the vineyard disease free. The vineyard is looking great, well done Nigel. It also creates an increase of pests with a small amount of Apple Moth damage which we previously haven’t encountered before. Marri blossom started early and there was little pressure from birds in the vineyard which was fantastic. We started to look like we would pick at the end of the March long weekend which is normal timing for us. All the Chardonnay, Muller Thurgau and Riesling were ready to be picked on the 10 March, so we had one long night harvesting. Poor Nigel went from 6am till 6am the next day. All the hard work prevailed with the Riesling, our star wine, needing no adjustments in tank. A prefect wine from grape to tank. The Riesling came in at 11.5 Baume. Then we waited for two weeks until most of our reds the Shiraz, Cabernet Franc and Merlot would be ready to pick. We picked the Shiraz and Merlot on the 4th April. The Shiraz coming in at just under 14 Baume and the Merlot at 13.3 Baume Then a few more weeks for the Cabernet Sauvignon. The Cabernet was picked on the 13 April at 13.8 Baume.. A beautiful strong blue colour for the Cabernet Sauvignon and I am excited with the prospect of now adding new oak to this Great Cab Sauv! I have high expectations that it will be a winner!! This year we have had a lot of issue with kangaroos. The neighbouring blue gum plantation providing a prefect home and climate providing prefect breeding conditions. We’d have up to 40 roos at night in the vineyard. I was concerned that our profits were being eaten up! However most of our crop estimates come in above expectation in the main varieties Riesling, and Shiraz however low for the Chardonnay and Merlot. The low tonnages for Chardonnay, Cabernet Sauvignon and Merlot were no doubt due to poor flowering during November and the late summer rains. While we had small difficulties at times I expect the 2012 to be a stellar year with extra points to Riesling, Shiraz and Cabernet Sauvignon. Kim Tyrer- CEO This is your new blog post. Click here and start typing, or drag in elements from the top bar.
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COQ AU RIESLING
Ingredients • 2 x 15ml tablespoons garlic oil • 150g bacon, thinly sliced (lardons) • 1 leek, finely sliced • 12 boneless, skinless chicken thighs • 3 bay leaves • 300g oyster mushrooms, torn into strips • 1 x 75cl bottle Riesling • double cream (optional) • Salt and pepper to taste • 1-2 tablespoons chopped fresh dill to serve Method Serves: 6 1. Heat the oil in a casserole or large, wide pan and fry the lardons until crisp. 2. Add the sliced leek and soften it with the lardons for a minute or so. 3. Cut chicken thighs into 2 or 3 pieces each, tip them into the pan with the bay leaves, torn mushrooms and wine. 4. Season with salt and pepper to taste and bring to the boil, cover the pan and simmer gently for 30-40 minutes, stirring in the double cream for the last couple of minutes if you want. Like all stews, this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and together with some buttered noodles. Nigella.com  Ever wonder how many grapes it takes to produce 1 bottle of wine? Let’s start in the vineyard with an average of 3 tons per acre, or 3000 kgs. This will yield approx. 2100 litres of juice which will be fermented and fill about 9 barrels. Each 220 litre barrel will fill about 293 bottles or 24 cases. This equates to approx. 1 kgs of grapes needed to fill 1 bottle.
Mount Barker is situated in the middle of Great Southern, with strong continental aspects together with marri soils and lateritic gravely and sandy loams provided from the granite rock backdrop the region is suited to Riesling, Shiraz, Cabernet Sauvignon, and Pinot Noir.
Grapes were first planted here in 1859, when original settler George Egerton-Warburton planted vines on his St Werburgh's property and bottled his first vintage two years later. However it is in 1965 the celebrated winemaker Jack Mann went to Mount Barker and planted the first experimental cuttings at Forrest Hill which started the Mount barker Region as a premium wine growing region. The climate of the Mount Barker region during the growing season offers warm and sunny days providing important sunlight availability and excellent fruit ripening conditions, while the cool nights enhance and retain acidity. This often results in the production of exceptional fruit that in turn, makes for a sublime wine drinking experience. Average ripening period sunshine hours at Mount Barker together with the whole season measure of sunshine hours are nearly identical with those of Bordeaux. It is because of the climate that and terrioir that James Halliday is quoted as saying "Mount Barker Produces high-class Rieslings, notable for their purity and intensity courtesy of their natural high acidity.' |
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September 2012
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