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Missed it, by that much...
Our Bay of Apostles
Pinot Noir ended up
in the top 10 wines
for the Jimmy
Watson award at
the Melbourne Wine
Show, with top
Gold for all Pinots,
and equal top in
the Jimmy Watson
Class. Apparently
one out of the three
judges voted for it
in the final judging,
which would have
made it the first
Pinot Noir ever to
win the Jimmy
Watson. Dang.

$20
http://koonara.com/ourwines.html

The New Cellar Door!

Koonara has made its way to the
beach again, this time Robe SA.

Only an hour from Coonawarra, our
family have been coming here for
holidays our whole life, so we couldn't
resist when Anne & George Legoe
offered to sell their Ultra-cool
homeware store LOAVES & FISHES, and
allowing us to bring in "the Girls" - The
Temptress & The Seductress.

Click HERE for more...

The Tempting Wine range - New 2006
Vintage, plus the new 2009 Enchantress
Sparkling Pinot Chardonnay

The New Cellar Door - Loaves & Fishes,
Robe, South Australia

Bel wearing our ELK jewellery and
One Season Tops

More photos HERE:

Frenchies in the vines
I managed to convince French
Backpackers Pauline, Elodie, and
Jonathon to do some photos for me
the other day, while tasting the finest
tipple Coonawarra can provide. They
have proven to be a huge help and a
lot of fun to have around.

ADD YOUR FRIENDS
Like our email? Add your friends and go
into the draw to win a dozen
unreleased Ambriel's Gift 2006 (Don't
forget to let them know you're doing it)
dru@koonara.com

Bar Joke:

A skeleton walks into a bar and says,
"I'd like a beer - and a mop."

Wine Quote:

"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of
laughter, the front door of fellowship, and the gate of pleasant folly." - W.E.P. French

Stuff we love:
Woolywugs - Designed by our good
friends Kate White and Sarah Abbott,
it's just the thing for Christmas &
Summer for bubs, as it's The only single
sheet sleeping bags for the zero-to-
twos.

(sorry - bubs are on my radar now!).

www.woolywugs.com

Cooking with MacGyver
How to Remove Red Wine Stains

To remove a red wine stain, mix liquid dishwashing soap with hydrogen peroxide. Pour the mixture on the stain and soak, then wash in the washing machine.

Other stuff we love:
Stops people in your work place from
stealing your "moldy" lunch.

Doesn't stop obsessive compulsives
from throwing them out in a fridge
clean-up though...

Limestone Coast Wine Show
Coonawarra's glitterati went out in
their numbers for the local wine show,
putting local wines head to head.
Plenty of medals, but no trophies for
Koonara I'm afraid. I did manage to
get my money's worth on the ticket in
wines drunk though. Responsibly, of
course...

Pictured right: Jen & Will Malone, from
Wrattonbully's Malone Wines.

Rymill GM Johnny Rymill & Winemaker
Amelia Anderson

New Kids on the Block: Coonawarra's
newest cellar door Radis Estate's
Steven Radis & Emma Graney

More photos of the night HERE:

Events:
Coonawarra Cup - 14th Jan
Biggest day in the racing calendar in Coonawarra
- book your accommodation now at www.penola.org

More racing photos from last year:
http://www.penola.org/racing_vignerons2009.htm

Wine Fact:
A bottle of red, once opened, will last
for 6-16 times longer if put in the fridge
(just pull a glass out and let it warm to
room temperature before dinner)

Rack of veal with rosemary and mustard crust

Preparation time: 20 minutes
Cooking time: 60 minutes
Serves: 6

Ingredients

800 g frenched veal rack (with six cutlets in the rack)
¾ cup fresh breadcrumbs
1 tbsp chopped parsley
2 tsp chopped fresh rosemary leaves
1 clove garlic, crushed
1 egg yolk, lightly beaten
2 tbsp wholegrain mustard
500 g pumpkin, peeled and cut into small, thin wedges
2 onions, each cut into 8 wedges
3 tbsp olive oil
160 g rocket leaves
1 tbsp red wine vinegar

Method

1. Preheat oven to 200ºC. Brush the veal with a little oil and season well with salt and black pepper. Place the veal rack in a roasting dish.

2. Roast for 20 minutes. Whilst veal is in the oven combine breadcrumbs, parsley, rosemary, garlic, egg yolk and 1 tbsp of the mustard. Remove veal from the oven and reduce the heat to 180°C. Spread the remaining tablespoon of mustard over the veal and firmly press breadcrumb mixture onto veal. Roast for a further 30-40minutes or until the crust is golden and meat is cooked to your preferred doneness. For ease and accuracy use a meat thermometer.

3. While the veal is cooking, place the pumpkin slices and onion in another roasting dish and drizzle with 2 tbsp of the oil. Bake in the oven along with the veal for 30 minutes. Whisk together the remaining oil and the vinegar.

4. Remove veal from oven, loosely cover with foil and rest the veal for 15 minutes. Place the rocket leaves in a bowl and add the pumpkin and onion. Drizzle over the dressing. Slice the veal into cutlets and serve with the pumpkin and rocket.

Tips

Suggested roasting times per 500g for veal: Veal fillet, rack, leg, loin/eye of loin, rump and shoulder, boned and rolled loin, rump, breast. Cook at 200ºC. Rare 15-20 min Medium 20-25 min Well done 25-30 min.
Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

Bay of Apostles 2008 Pinot Noir - $20

What can I say? Top Gold for all Pinots in the Melbourne Wine Show, for 20 bucks this has to be one of the best value for money Pinot's on the market.
www.bayofapostles.com.au

or add it to a mixed dozen at
http://koonara.com

Mt Langi Ghiran - Grampians (VIC) Shiraz 2004 - $75

Originally established in the 1870's, the winery is now owned by the Rathbone group, which has other star labels as Parker estate in Coonawarra, and Yering Station, in the Yarra Valley.

This wine was in a blind line up with some pretty spectacular competition (including the 2004 Grange, which was excellent, but a very long way from drinking), and just shone.

Super peppery - a real cool climate shiraz, characteristic, and one that has seen the Grampians as a region shine for those true pepper characters in cool climate shiraz. Well balanced, with dense blackcurrant, cinnamon and black olive. The 2006 is the currant release, but the 2004 proves that time is your best friend with this cool climate shiraz.
Food: Smoked Waygu

98 Points
www.shiraz.com.au

Music
Found this little known artist the other day, and loved it. Very chilled out (think Sunday afternoon with a book and a glass of Cab when it's raining, Riesling if it's warm.)

http://www.myspace.com/peterbradleyadams

Don't forget our Mixed Case - still available on our wine page,& Perfect for the festive season...

"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
Koonara Coonawarra Wines
O: (+61) (0)8 8737 3222
M: (+61) (0)408 101177
F: (+61) (0)8 8737 3220
dru@koonara.com
www.koonara.com
Box 5 Coonawarra
South Australia 5263

Silver medal - SA Tourism awards

"One of the smallest & best wineries (in Coonawarra) is Koonara - A highlight and a must to check out."
- Ray Jordan, The West Australian
"4½ Star winery" James Halliday's wine companion 2010

Rack of veal with rosemary and mustard crust

Ingredients

Method

Tips

Suggested roasting times per 500g for veal: Veal fillet, rack, leg, loin/eye of loin, rump and shoulder, boned and rolled loin, rump, breast. Cook at 200ºC. Rare 15-20 min Medium 20-25 min Well done 25-30 min.

Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.

You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.