Imbibe Easter 2016

THROUGHOUT

THE 2016 MAY & JUNE FOOD & WINE FESTIVAL WE

ARE DOING OUR SERIES OF BY THE FIRESIDE WINEMAKER DINNERS

Each Friday evening in May and June, we will have a different Hunter
Valley Winemaker on hand for you can hear their stories and sample
their latest releases as they discuss the amazing 2014 vintage
arguably the best the Hunters living memory
Each of the 4 courses will be perfectly matched to the Winemakers
best. And with a maximum of only 30 guests, this will be indeed an
intimate fireside experience.

May 13 Andrew Margan Margan Family Wines

May 20 Andrew Thomas Thomas Wines

May 27 Matt Polin Polin & Polin Wines

June 3 Bob Whalan Stormy Ridge Wines

June 10 Bruce Tyrrell Tyrrells Wines

June 17 Lisa McGuigan Lisa McGuigan Wines

June 24 Ian Napier Wombat Crossing Vineyard

Seats are $120 per person. And we have some very special stay
packages too. To reserve your place, please complete the booking form
below and we will be in touch with you.
Of course if you have any question, please contact Kylie
on events@hunterresort.com.au or call on 02 49987777 (Ext 233).
Thank you.

Nathans Vintage report

Hunter Valley Resort

ABN 89 003 384 307
Hermitage Road
Pokolbin NSW 2320
P: 02 49987777 ext 5
F: 02 49987787
wines@HunterResort.com.au
www.HunterResort.com.au

The 2016 harvest is now complete.

During early January to we had over 300ml+ of rain!
However in saying that, we had a lucky break. From late
Jan there has only been sunshine, so the whites started
ripening evenly so everyone was able to harvest good
quality fruit.
After all the sweating and nervous excitement, with the
continual sunshine we have managed to get some really
high quality reds into the barrels.
Enjoy this Imbibe selection!

Whites

2012 LISA MCGUIGAN WILD THING

SEMILLON - HUNTER VALLEY

2013 SAN MARTINO PINOT GRIGIO

This Semillon is from the Hunter

Valley 2012 vintage, the perfect
region to grow Semillon. As the
name suggests we will be using
wild yeast to ferment this wine,
which will give a slight fragrance
of 'pong' but still have crisp citrus
notes and lovely toasty characters.

The grapes for this wine were

picked from vines growing on
volcanic red soil. Made without
oak and using ripe fruit with
controlled fermentation to
preserve the fruit characters of
pear with hints of guava and
passion fruit the result is fresh
and lively. Enjoy whilst young
and vibrant

2014 HEL FAMILY SEMILLON

SAUVIGNON BLANC:

2011 LISA MCGUIGAN CHARDONNAY UPPER HUNTER VALLEY

An Ideal Match because one

completes the other. Semillon
provides the texture, body and
richness, while the sauvignon
Blanc offers the structure,
raciness and backbone. Fresh
and lively with lime and citrus
characters, notes of passionfruit
linger on the finish.

This Chardonnay fruit is from one

of the best vineyards in the
Hunter. The wine has had minimal
french oak resulting in a delicious
citrus and mineral tasting wine
with a gorgeous creamy texture
with or without food.

LISA MCGUIGAN GRUNER VELTLINER

2015 MARGAN VERDELHO

The wine appears pale green

apple tinge. On the nose it is fresh
and clean with a powerful aroma
of lychee, accented by hints of
lemon and limes. It is crisp and
zesty on the palate; at once sweet
and tart, the guava and mandarin
flavours with bracing minerality.
On the finish the mouth feel is
silky and mouth-filling with a hint
of white pepper

This Verdelho is pale straw in

colour and shows an aromatic
bouquet of green apple and
stone fruits with a hint of spice,
closely followed by tropical notes
of passionfruit, guava and
pineapple. The perfect mix of
subtle citrus and mouth watering
tropical flavours on the palate
makes this wine well balanced
with a crisp clean spicy finish.
Enjoy as a young, fresh wine.

Reds

SAN MARTINO LINGO ROSSO

This wine was made by Andrew
Margan with fruit from the Broke
region and displays ripe fruits and
herbivorous nose with soft fruits
and chocolate plate from the
Blend of Cabernet Sauvignon,
Shiraz and Merlot makes this the
perfect wine to enjoy at anytime
or with your favourite Pasta with
red Sauce.

2015 MAJORS LANE CHAMBOURCIN

Just when we thought we had
tasted all the best wine in the
Hunter, along comes Majors Lane!
Very complex for Chambourcin, the
wine is bright, deep ruby-purple.
Pomegranate with a hint of
cardamom and dark chocolate on
the nose. Cherry and brambly
fruits dominate a full, round
palate. Finishes light and soft with
impressive length on the midpalate. Perfect on a warm autumn
afternoon with barbequed spare
ribs mopped with a smoky sauce.

2014 MARGAN CABERNET SAUVIGNON

This wine is like diving head first
into a black forest cake. It shows
intense aromas of blackcurrant,
cherries and dark chocolate. A
lifted vanilla note derived from
new american oak hogsheads is
accentuated by plenty of spicy fruit
with tobacco leaf in the
background. The primary fruit
carries through to the palate, and
combined with savory characters it
creates a luscious full mouth feel.
The tannins are young and tight
and will continue to develop as this
wine ages. The result will be a
smooth full-bodied Cabernet that
can hold its own against some of
the best out there.

2015 HELE FAMILY SHIRAZ

Our Shiraz grapes were harvested
from one of the oldest vineyards
with particularly mature grape vines
that simply produce excellent
ripeness and wonderful colour. This
is a particularly full bodied wine
with intense depth of varietal
character coupled with a lovely
deep claret colour. The wine is
displaying fresh spices, cigar box
and rich ripe wild blackberry
characters on the nose. The palate
is rich and very generous with
flavours that linger particularly
well. An approachable wine in its
youth and will also cellar well in the
medium term.
LISA MCGUIGAN VANESSA VALE SHIRAZ
2011
The Shiraz fruit was sourced from
the Adelaide region which is
renowned for the sandy loam found
there. The grapes were harvested
in late April when the fruit was at
its optimum level of ripeness. This
wine delivers elegant spice
combined with a rich chocolate
finish. Good drinking now and will
improve if kept for up to 10 years.
2014 MAJORS LANE PEPPERCORN
BLOCK SHIRAZ
From the legendary 2014 vintage,
is the best yet? You decide.
Medium crimson with a purple rim.
Vanilla, toffee, and mulberry
dominate the rich aromatic nose,
with a hint of whole cloves and a
brush of cedary oak in the
background. The palate is rich and
deep with plum overtones and
savoury undertones. The tannin
structure is very soft with a slight
lift on the finish. A perfect
accompaniment to a rare steak
fresh off the barbie!

For reservations, please go to www.hunterresort.com.au

or call one of our friendly reservation team on 02 49987777
Remember to mention you are an Imbibe Member to receive
your special 10% discount on the above packages...

For reservations, please go to www.hunterresort.com.au

or call one of our friendly reservation team on 02 49987777
Remember to mention you are an Imbibe Member to receive
your special 10% discount on the above packages...

Rabbit Stew
Ingredients
3 tbsp plain flour
1 Bunch chopped fresh thyme
15g butter
30ml Vegetable oil
1 large rabbit jointed into 8 pieces
2 brown onions, chopped
500ml dry cideror dry white
300ml chicken stock
2 bay leaves
350g carrots, peeled
150g frozen peas
sea salt and freshly ground black pepper
6 rashers streaky bacon, cut into 2cm squares
Method:
1. Place the flour, thyme and a good pinch of salt and plenty of freshly ground black
pepper in a large freezer bag add rabbit portions into the bag, a few at a time, and
shake well until evenly coated in the seasoned flour.
2. Melt the butter with the half theoil in a large heavy-based frying pan over a medium
heat. Fry the rabbit, a few pieces at a time, until golden-brown all over. Put all the
front and rear leg portions into a flameproof casserole dish.
3. Transfer the saddle pieces to a plate, cover loosely and set aside (these will need
less cooking time, so can be added later on). Preheat the oven to 170C
4. Add a little more oil to the pan and cook the bacon until the fat is browned and
beginning to crisp. Add the bacon to the casserole dish.
5. Add a dash more oil to the frying pan and fry the onion for 5-7 minutes, or until
lightly browned and beginning to soften. Add the onions to the casserole, sprinkle
with any flour remaining in the freezer bag and stir until well combined.
6. Pour half of the cider into the frying pan and stir vigorously with a wooden spoon to
lift any sediment from the bottom. Simmer for a few seconds then pour into the
casserole. Add the rest of the cider and the stock. Stir the bay leaves into the
casserole, cover with a lid and cook in the centre of the oven for 45 minutes.
7. Remove the casserole from the oven, add the reserved saddle pieces and carrots,
turn all the rabbit portions, ensuring that as much of the meat is covered by liquid as
possible. (Not all the meat will be covered.) Return to the oven for a further 1-2
hours.
8. Take the casserole out of the oven after one hour and check the rabbit the meat
should be starting to fall off the bone when the rabbit is ready. Poke the leg portions
and the saddle pieces with a skewer and if it doesnt slide in easily, return the
casserole to the oven. Check again for tenderness and turn the rabbit portions every
30 minutes or so.
9. When the rabbit is tender, Carefully transfer the casserole to the stove top. Bring to
a fast simmer and cook for 3-5 minutes, or until the liquid reduces to a slightly
thickened, gravy-like consistency. Stir in the frozen peas and simmer for a further
three minutes. Season with salt and freshly ground black pepper and serve.

IMBIBE! Prices
Can we please say a huge THANK YOU for supporting IMBIBE. We now have so many members
enjoying our teams selection of wines just for you! And I am really pleased to see so many
IMBIBE members and their friends utilizing the IMBIBE benefits to stay with us time and again.
Our pack prices have not increased since we started IMBIBE on our casual pack . That is; $225 for
the dozen pack and $120 for the half dozen pack. We have absorbed the modest price rises for the
wines we source for you, however the freight costs have just skyrocketed this past year! With this
in mind, we have to increase our 12 pack cost from $225 to $235 from the next October /
November IMBIBE. The six pack price will go from $120 To $128 per pack
Of course, if you would like to change your membership from the 12 pack to the 6 pack of premium
IMBIBE wines, please let us know by email/phone and will action your request. Again, thank you for
being part of IMBIBE, and for your support of my familys business

THE WEDDING RECEPTION Interactive Theatre International presents: Boasting 5*

reviews from premires in London Covent Garden, Brighton Fringe and Edinburgh
Fringe, this new immersive comedy from the producers of Faulty Towers The Dining
Experience makes its Hunter Valley Resort debut on 17 May 2016 complete with new
bits!
The low-downWill & Kates dream was for a small intimate wedding but Kates Mum,
Lynne, had other plans! In a bid for peace, a compromise was reached, and the happy
couple tied the knot in a registry office so that Lynnes lavish reception could go ahead
without fuss though without fuss isnt quite how it turns out!
Be a guest at The Wedding Reception. Its a 2 hour comedy thats immersive, highly
improvised, and as interactive as you want it to be. And, in true wedding reception style,
it even includes a sit-down dinner with cake! Join the party. Its a roller-coaster journey
full of fun, frolics and more than a few surprises.
The Wedding Reception is a new immersive comedy by the producers of Faulty Towers The
Dining Experience. It features four award-winning actors in multiple roles. It premired at
Brighton Fringe last year, then moved on to London Covent Garden and Edinburgh Fringe
receiving great reviews all the way. Its back at all three locations this year, as well as
doing a weekend in Raffles Singapore and tours in the UK and Australia.
YOUR WEDDING RECEPTION DETAILS:
Venue: Hunter Valley Resort, Cnr Hermitage Rd & Mistletoe Lane, Pokolbin,
Dates: Tuesday 17 May 2016
Times: Doors open 7:00pm show starts the moment guests arrive!
Tickets:$75.00 pp (includes $2.20 booking fee) all tickets include a two-course meal plus cake
for dessert (special diets catered).
Bookings: Direct booking link | info@imagination-workshop.com | 1300 308 193
PG (occasional strong language and sexual innuendo)

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Mail to: Hunter Valley Resort, Corner Hermitage Road & Mistletoe Lane, Pokolbin 2320
Email to: wines@HunterResort.com.au
Phone: 02 49987777 ext 5 Fax: 02 49987787