8.34am, Saturday 4th August, Port Lincoln Airport, South Australia
Morning folks, our annual Yalumba Rare and Fine visit to Port Lincoln is done. The dinner last night featured local seafood, lamb and beef – with David Pedro the Port Lincoln Hotel chef being the mastermind at the stove. With the Jansz NV on arrival, my favorite of the evening were the local prawn – thanks very much to Puglisi family for those – skewers. A pair of spiced prawns in a pinwheel arrangement, char grilled with zinging spices. Have a look at these….
Into the entree we went, with the Eden Valley – Virgilius Viognier double opening the main event with ‘Marinated Kingfish Fillet Medallion with citrus and mint salsa and blood orange aoili’
On to the serious red wine set of Coonawarra Cabernets and Barossa Shiraz – with the 2010 Cigar and 2008 Menzies and 2010 Patchwork and 2006 Octavius respectively. Chef David Pedro custom built a local ‘mixed grill’ of ‘Herb Crusted Aged Beef Fillet and Slow Roasted Lamb Rack finished with a smokey bacon mashed potato and Octavius Shiraz glaze’ to go with our ‘Awesome red foursome’, and I have to say that it was a total winner on the night. Elegant and aromatic Cabernet with the tasty lamb on the chop bone, and smoky Barossa Shiraz with sweet cloves and cinnamon for the fall apart beef. Apologies to all vegetarians……this was a bit of a carnivores carnival moment in time!
Then the triple Cabernet Shiraz treat of the 2009 Scribbler, 2008 Signature, and 2004 The Reserve. I know you’re not supposed to play favourites, but the combination is king in my opinion! Theres a reason why Cabernet and Shiraz fit together like a hand in a glove, and have done since we first opened our Australian winemaking doors. In a great vintage year, we hold back some of the Cabernet and Shiraz barrels that are earmarked for Signature – in itself the best possible combination of the two varieties that we can put together in any given vintage – and let it sit for at least 6 months longer in oak, settling gracefully into a nice solid tannin bed. Then at least 6 years bottle age before we release the wine, and you have The Reserve – a barrel selection of the oldest Cabernet and Shiraz at our disposal. The current 2004 The Reserve is three quarters Cabernet, one quarter Shiraz, and is a very elegant piece of work, still completely in wall of fruit overdrive. We probably drank the allocation for a small European country last night – seeing as there’s only about 3000 bottles filled – and we opened 7 bottles on this occasion. There you have it….star wine of the night.
Out came a choc berry masterpiece to keep the Cabernet Shiraz company – ‘Chocolate Pannacotta, cinnamon vanilla cream and berry sorbet’ to be exact. In all honesty, it was like the fluffiest creamiest chocolate custard you ever slid a spoon through, topped with red berry soft ice. Too good to be true!
End result……lots of very happy folks here in Tuna Town at the Yalumba Dinner last night. Thanks a huge amount to Di Williams, David Pedro, Abby, Trish, and all the superb staff at The Port Lincoln Hotel for such a fabulous evening……..and for all the folks who came along……we know who you are and we love your support. Thanks a million and we’ll see you same time same place next year!
But for now……goodbye Tuna Town