No Images? Click here Photo Credit: Isaac Forman. Instagram: _serio_ Winter 2018 NewsletterWelcome to the Pike & Joyce Winter Newsletter! Vintage 2018 has now wrapped up and we can't wait to show you what's in store soon. We've also got some great new releases hitting Cellar Door and online, including our 2013 'Methode Traditionelle' Sparkling, and our first-ever dessert wine, the 'Doux Blanc' Botrytis Sauvignon Blanc. With the annual Winter Reds festival approaching soon, there's plenty to read about. You can read all our exciting updates below. We look forward to seeing you soon! Jane Mitchell, Venue Manager Latest News: Best Small Cellar Door!We're thrilled to have received the award for Best Small Cellar Door (Adelaide Hills) in the Gourmet Traveller Best Cellar Door Awards. Thank you to everyone who's visited us, and for those who haven't - we'd love to have you On Top of the Hill soon! You can read more about the awards by clicking the link below. Trophy Winning Sauvignon BlancThe Trophy winning 2017 “Descente” Sauvignon Blanc is now available at the P&J cellar door & restaurant. Winner of the Trophy at last year’s Adelaide Hills Wine Show for Best Sauvignon Blanc, this wine oozes all vibrancy one would expect from this variety. Pop in and grab some – we reckon you will be impressed. “Méthode Traditionelle” – It's Back!Admirers of our bottle fermented “Méthode Traditionelle” Chardonnay Pinot Noir will be pleased to know the latest release is now available. From the excellent 2013 vintage, the Méthode Traditionelle has spent four years ageing peacefully on its fermentation lees, and will be a very worthy follow up to the previous releases. The wine has been sent off to be disgorged and hopefully will be back on the pour at cellar door by the time you read this. Pinot Noir in China - The Scary PotentialAnyone who is a Pinot Noir fan does not need us to explain the merit of drinking this great variety with Chinese food. It seems that Chinese wine consumers are also starting to think along the same sort of lines. We have recently noticed quite a spike in sales of our Pinot Noirs and just received orders for over 200 dozen to be shipped to Shanghai as soon as we can get it on a ship! It is early days of course for Pinot really, but if the variety does get some sort of foothold in the Chinese market there will simply not be enough produced in a global sense to go around. Scary stuff. New Release Pike & Joyce Pinot NoirsSpeaking of things of a Pinot nature we have just released our 2016 Pinot Noirs - The W.J.J. Reserve and Vue du Nord. The 2016 vintage has turned out to be excellent for Pinot in the Adelaide Hills and both these wines are very much “in style”. While never incredibly deep in colour, the wines display impressive concentration of fruit, gorgeous perfume and seductive complexity. Both are lovely wines and will do no harm at all to the reputation of Adelaide Hills as a super-premium Pinot Noir region. Gary Walsh from Winefront recently reviewed the 2015 “W.J.J.” and noted that he tasted it alongside a couple of 2015 Burgundies (at 2 times and 3 times the price) and it was not shown up for lack of quality or Pinot Noir character. He described it as a “Lovely wine. Beautiful to drink. 92p.” Triple-Trophy Winning "The Kay" 2016 Reserve Chardonnay DebutsWe were thrilled to win 3 trophies at the Adelaide Hills Wine Show late last year with the 2016 “The Kay” Reserve Chardonnay and can happily now advise that this wine has just been released. Chardonnay has arguably been the most consistent variety from our site since our first release of wines back in 2002. The pedigree of Adelaide Hills Chardonnay is unquestionable with many producers producing world class wines. We hope that you will be as impressed with our wine as the judges were at the wine show. For the record: “The Kay” Reserve 2016 won trophies for Best Chardonnay, Best Single Vineyard Wine and Best Wine of Show. From The Restaurant:As the seasons turn, winter brings us a new range of bountiful Adelaide Hill's produce. Eastbrook Farms brussel sprouts, kalettes and leeks along with James' Orchards fresh pears (see recipe below) Our restaurant will be open over the June Long Weekend Thursday –Monday. Bookings essential. Click here for more info. Winter Reds is just around the corner. Our restaurant will be home to Rouge d’Hiver –a French inspired menu created by our kitchen team from locally sourced and foraged ingredients; or join us in our heated marquee for a French inspired picnic box. What better excuse to head to the hills. Joshua Kleemann, Restaurant Manager Head Chef Dean Zammit has developed a recipe for a delicious Pear and Blue Cheese Tart to pair with our new Doux Blanc Sauvignon Blanc dessert wine. Watch the video to see Dean prepare the dish, or click here for the recipe. Now Pouring:North Melbourne is finally catching up to Fitzroy and Collingwood on the Melbourne bar scene. Joe Taylor is one of the shining lights, and is a very popular venue with the local crowd. They are pouring our P&J “Methode Cuve” Sparkling Pinot Rose by the glass. It’s a fabulous summer beverage, on its own, or enjoyed with Joe’s Crispy Salmon with miso and fennel. Click Here for more. Another emerging dining scene in Melbourne is happening in Newport. At the forefront is Junction Wine and Beer Hall. The have a terrific menu and wine list. We’re excited to have our P&J Gruner pouring by the glass. It’s a versatile wine, however we recommend trying a glass with their Orecchiette with broccolini, mushrooms, walnuts and goats cheese. Click Here for more. |