March 2007

Picking for Reds has begun
Harvest is on people, and what grapes are around are looking good - this morning I went to see Wynns winery pick their Top-of-the-pops grapes for one of their Flagship wines the Michael Shiraz. Very smart indeed. Wish we had some shiraz - lucky ducks. Estimates are that the Coonawarra harvest is at least 70% down for this years vintage.

FOR THE WINOS
Just released Angel's Peak 2004: comments from wineorama.com.au:
Cabernet Sauvignon  -  "Entirely decadent... Outstanding drink now value. 91 points"
Shiraz     -     "There is some excellent quality fruit going into these wines. 91 points"

Click HERE for a mixed case of these wines. FREE delivery anywhere in Australia.

M & M Wedding
Melissa Pfeiffer and Matt da Silveira were wed in the fortified & Duriff capital of Australia, Rutherglen, at Mel's family winery. (http://www.pfeifferwinesrutherglen.com.au ). The tiny bridesmaid coming down the isle on crutches almost brought tears to the eyes.

The reception was on their bridge over Sunday Creek - Possibly the most outstanding spot for a reception you could hope for. Perfect weather, and some sensational wines all round.

Quote book:
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret."
             -  John Cleese, (Basil Fawlty) Fawlty Towers

Thanks Westy (in the hat) for a few of these photos...

EVENTS:
After Dark Harvest Festival
13th-14th April
The grape stomp, music, charlie chaplin on the big screen - Experience all the thrills, excitement and the lights of vintage as Coonawarra wineries open their doors to visitors at the peak of the grape harvest (vintage).


Penola Coonawarra Arts Festival
MAY 2007, 18-20
Celebrate our regions rich history and artistic talents over three days with working artists, performances, exhibitions, workshops, walking tours, fabulous food and fine wine.

Beef pesto steak salad Boneless steak spread with pesto served with salad and pasta   Serves: 8 Preparation Time: 30 minutes Cooking Time: 15 minutes Ingredients 8   Boneless sirloin, rump-eye or centre-cut rump steaks (3cm thick)     Leggos Sun-dried Tomato Pesto 400 g   Bow-tie pasta     Canola oil 2   Zucchini 1   Red Capsicum 8   Shallots (green salad onion) Method 1.   Coat 8 serving portions steak with a spread of pesto. Refrigerate until ready to cook. 2.   Prepare salad by cooking the pasta ahead of time according to pkt directions. 3.   Drain and while still hot, toss with a light coating of oil and zucchini, capsicum and shallots (pale part only) , all cut in thin strips. Refrigerate until ready to serve. 4.   Preheat Weber Flat-top gas barbecue flame grill or hotplate on HIGH for 10 minutes. 5.   Cook steaks 3 minutes each side for rare, further 2 minutes each side on MEDIUM heat for medium, or further 4 minutes each side on MEDIUM heat for well done. Test steak by pressing with tongs. Rare feels soft. Medium, some resistance. Well done, firm. 6.   Rest steak, covered for a few minutes to let juices settle before slicing. Serving Suggestion: Serve sliced, cooked steak tossed through salad in pasta bowls with extra pesto, if desired.

Koonara Ezra's Gift Coonawarra Shiraz 2002 a recipe chosen for this wine - tastes super sweet, but has no residual sugar - seriously looking good at the moment, but another 6 months to a year will have that real earthiness - yum. 2003 Pfeiffer Marsanne - I don't care if you don't like Marsanne - this is the best one I have tasted in Australia - if you want the best example of this wine, this is it. As friend Kath Gibson said; "Holy crap! check out the fruity bits in this wine!". Couldn't have put it better myself...

"Here's to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A fine wine-- and another one."

Dru Reschke
Head Honcho
Koonara Coonawarra Wines
O: (+61) (0)8 87 373 222
M: (+61) (0)408 101177
F: (+61) (0)8 87 373 220
dru@koonara.com
www.koonara.com
Box 5 Coonawarra
South Australia 5263



Silver  medal - SA Tourism awards