Spring 2024 Newsletter
Happy Spring Wine Lovers!
As the vines wake up from their winter rest and the first flowers of spring appear in our vineyards, we're excited to invite you to join us for a season of renewal and celebration at our small lot, family-owned winery. In this edition of our newsletter, we're delighted to share with you the latest additions to our spring lineup. From our signature Chardonnays kissed by the California sun to our elegant Pinot Noirs bursting with flavor, each bottle is a testament to our commitment to quality and craftsmanship.
But the magic of spring doesn't stop there – behind the scenes, our dedicated team is hard at work, nurturing the vines and tending to every detail to ensure that our wines reflect the true essence of the season. Throughout the season we will be updating our website “News” where we will be offering a glimpse into our winemaking process and sharing stories from the vineyard as we prepare for another bountiful harvest.
New Arrivals
This year we welcome an exciting array of new arrivals that promise to tantalize the palate and delight the senses. Among these arrivals is the much-anticipated single varietal Pinot Meunier, boasting its unique character and charm. Joining the lineup is the captivating Pinot Squared, a blend that embodies complexity and finesse. Enthusiasts can also look forward to indulging in the winery's diverse range of whites, including Viognier, Sauvignon Blanc, and more, each offering its own distinctive flavor profile. However, the excitement doesn't end there, as a secret sparkling addition will be added in the summer alongside a return of a crowd favorite.
A Letter from The Legacy
Hey everyone,
I trust that the beginning of 2024 has been treating you well. We've certainly been keeping busy here at the winery! It feels like we've weathered a particularly long and wet winter, but it looks like spring is finally here. Since you’ve last heard from us, there’s been quite a lot going on here and I am thrilled to have the opportunity to share with you all.
First and foremost, I am thrilled to report that last year was one of our most bountiful harvests to date. Despite our harvest being close to a month behind schedule, Mother Nature had other plans, and we’ve obtained an abundance of high-quality fruit. Almost doubling the amount of our usual grape haul! During this whirlwind of a season, you could find me on the crush pad with Andrew (our Wine Maker) and my Dad, completely soaking wet and grape juice staining our shirts. With that being said, the standout wines from the 2023 harvest season that I suggest keeping an eye out for are our 2023 Sauvignon Blanc, Viognier, Cabernet Sauvignon, and of course, our 1776 (but you could have guessed that one).
On top of harvest, there have been many events to kick off the year. We once again participated in the Wine Road’s Winter WineLand, Barrel Tasting, and our new addition, the Valentine’s Day event. But our calendar is far from full—we've got plenty more in store. As a special treat, I'll let you in on a little insider knowledge: mark your calendars for our Summer Wine Club Pick-Up Party on June 22nd, so keep an eye on your inbox for more details soon. However, my excitement reached its peak for the return of our "Twisted Jill" Sparkling Shiraz this summer. I know many of you have been eagerly awaiting its comeback, just as I have. Accompanying this return will be a Sparkling Mead that my brother, Dean, has collaborated with us to create. Stay tuned for further announcements about upcoming events as the year unfolds.
Until then, I hope to see all of you out here soon!
Cheers!
Dylan De La Montanya
BBQ Mango Pork Belly - Pairing Suggestion & Recipe
pair with 2020 Pinot Noir, Sonoma Coast
INGREDIENTS
3kg-4kg pork belly, no skin, have your butcher cut deep diamond cuts on the fat side
1 bottle of mango chutney
1 bag of dried mango
MARINADE
2 ripe mangos, peeled and cut
4 garlic cloves
3cm piece of green ginger
2 teaspoons Chinese five-spice powder
3 tablespoons plum sauce
1 cup dry or sweet sherry
salt and pepper to taste
METHOD
To make the marinade, purée the mango, garlic and ginger in a food processor until smooth. Then add the five-spice powder, plum sauce, sherry, salt and pepper and mix well.
Place the pork belly in a large square tin. Pour the marinade over the top and massage into the meat ensuring the entire piece is coated well.
Leave to marinate in the fridge overnight.
On the day of the BBQ, whilst waiting for the coals to ash over, take out the pork belly from the fridge and coat the belly generously with the mango chutney.
Place on the BBQ, cook low and slow, and baste as you go (with leftover mango chutney or marinade).
When cooked to your liking, remove from the BBQ and allow to rest before carving.
Make a fresh garden salad of your choice, tossed with dried mango (sliced fine).
Pair with the 2023 Viognier or any of your favourite whites. If white wine isn't your jam, pair with Sharli Vineyard Pinot Noir.