Food and wine are so connected that we can’t (or wont) do one without the other. At our Yarra Valley vineyard, our Italian-style ‘Locale’ restaurant has been in operation for 25 years (yikes, I am really showing my age now). For us it is all about showcasing our wines with food and for that same reason we have set up a Cheese shop and maturation room within our Cellar Door Sales.
Adam Mead, our head chef makes delicious food, sourcing as much locally as he can, growing as much as he can and relying on good produce from reliable sources. I must say, it speaks volumes to see the contented look on customers faces after dining in the restaurant. Autumn is such a lovely time to visit too. You could be dining in the restaurant, supping on our 2012 Shiraz whilst seeing the 2015 Shiraz being harvested right outside the window. Now isn’t that worth a visit!
Just in case you are interested, the restaurant (which has undergone some recent renovations) is open from Thursday to Monday for lunch as well as Saturday night for dinner. Phone 03 5965 2271 or book online at debortoliyarra.com.au. Hope to see you soon
Leanne de Bortoli
The Summer holidays were just coming to an end and we were turning our thoughts back to work, wine and the impending vintage when…. Wham!
Suddenly the grapes were ripening and before we knew it we were on our way. Vintage 2015. Whilst our winemakers up north in the Riverina were already harvesting, crushing, fermenting, here down down south we were still out berry sampling in the vineyard and mentally preparing for another busy season.
Suddenly it was all a-happening. On the 30th January, the first load of fruit that came into our Yarra winery was from our King Valley farm in North-East Victoria. Harvested during the cool of the night, the early ripened Chardonnay’s destiny was for Sparkling wine. Only a week later we started picking Yarra Valley Chardonnay….again for Sparkling wine base.
One week later, and we are well and truly into our Crazy season. Chardonnay, Pinot Noir, Pinot Gris has started flooding in. Early morning starts, and I mean very early morning starts; crazy hours; Vintage staff numbers swelling to double with internationals flooding in from Argentina, Hungary, France…and a couple of Aussies here and there. Machine harvesting, hand-picking, crushing, pressing, hand-sorting and it already feels like we have been at it for months rather than a mere two weeks.
Leanne De Bortoli