This link comes courtesy of Shaun.
As he says,"Interesting to note they were drinking local wines then."
https://www.instagram.com/p/CMBKd2SrTqV/?igshid=j6z3nir9yk7l
Cellar Master’s Report 2020
Before I begin my report, I would like to acknowledge my predecessors, who did so much to lay the foundations for a very enviable cellar. I have inherited the role with much pleasure, due in no small part to their efforts
One of the major achievements of the year was to move the cellar database form the old Excel format, to the new Cellartracker format. This is better adapted to cellar management, and produces more user-friendly reports. One of the, unfortunate, causalities of this was that the price information on the old cellar bottles was not transferred – it was too large a task. However, if anyone feels strongly about this, I will be happy to facilitate them entering that data.
The cellar has grown, since fewer dinners meant that less wine was consumed. We now have 1322 bottles. Total purchased for the year was 156 bottles, at an average bottle price of $46.92.
I have aimed to achieve a “balanced” cellar, and continue to do so. A balance is a mixture of heavier and lighter styles, and a mixture of Australian classics, and imports. Of course, this is very subjective, and I may not be able to please all members. Also, I believe that one of the benefits of W&FS dinners is that we get to drink wine that we wouldn’t normally drink, and I am trying to provide that opportunity in the cellar.
It is apparent that we are somewhat heavy on pinot noir, so I imagine that not much of that will be purchased for some time (unless it’s an offer I can’t refuse!). Cabernet sauvignon was becoming a bit light, which I have addressed by adding two quality Margaret River cabernets, and a classic Coonawarra cabernet. Australian Riesling always is well received, and some very budget friendly, high quality examples were purchased. Some more textural whites (Chablis and Rhone) have been added.
In the imported wines, I have tended to avoid red Burgundies and Bordeaux. In general, they are either too expensive, or too mediocre. I have purchased some very good Italian and Spanish wines, and will remain on the lookout for quality wines from Portugal.
Finally, I plan to follow in the footsteps of Jim Patterson, in offering the opportunity for members to buy some of the “orphans”. These are wines that are in too short supply to allow all members to enjoy them, but are too good to simply put out for a first come, first served lucky dip. By selling them, money will be returned to the society to allow the quality of the cellar to improve.
Please find below the purchases for the year;
Andre Clouet Grande Reserve Brut 6 x 50 = $300
Champagne Charles Heidsieck Brut Reserve 6 x 79 = $474
Champagne Philippe Fourrier Cart d’Or Blanc de Noirs 6 x 50 = $300
Peter Lehmann Black Queen sparkling shiraz 2014 3 x 40 = $120
Schloss Johannisberg Riesling ‘Grunlack’ Spatlese 2014 Rheingau 6 x 50 = $300
Petaluma Hanlin Hill Riesling 2020 6 x 20 = $120
Heggies Eden Valley Riesling 2018 6 x 13 = $78
E Guigal Saint-Joseph Blanc 2013 6 x 39 = $234
Louis Moreau Chablis 1er Crus ‘Vaillons’ 2016 6 x 40 = $240
Jean-Marc Brocard Chablis Premier Crus “Butteaux” 2016 6 x 40 = $240
Conde de los Andes Rioja Blanco 2015 6x 25 = $150
Rockburn Central Otago Pinot Noir 2017 6 x 37 = $222
Tertini Pinot Noir (Tasmania) 2018 6 x 40 = $240
Domaine Pierre Damoy Gevrey Chambertin “Clos Tamisot” 2013 6 x 80 = $480
Bleasdale “The Wild Fig” SGM 2018 6 x 35 = $210
Ringbolt Cabernet Sauvignon 2018 (Margaret River) 6 x 19.99 = $120
Haughton Gladstones Cabernet Sauvignon 2017 (Margaret River) 6 x 60 = $360
Wynns Coonawarra Cabernet 2018 6 x 30 = $180
Mauro “Cosecha” 2006 6 x 40 = $240
Hobbs ‘Gregor’ Shiraz 2017 6 x 60 = $360
Fratelli Revello Barbera d’Alba 2019 6 x 29 = $174
Vite Colte Barbaresco Riserva 2010 6 x 50 = $300
Ellena Giuseppe Barolo di La Morra 2016 6 x 49 = $294
Tenuta Montanello Barolo di Castigione Falletto 2016 6 x 79 = $474
Produttori del Barbaresco Montestefano 2000 6 x 96 = $576
Luciano Arduini Amarone della Valpolicella Classico 2017 6 x 50 =$300
Domaine Gilles Robin Crozes Hermitage ‘Alberic Bouvet’ 2015 6 x 39 = $234
156 bottles
Total of $7320
Average $/bottle = $46.92
Menu Dinner 816
Thursday 17th December 2020
STARTERS
Stuffed Indian prawns w/a mango gel
Wild mushroom, spinach & water chestnut wantons with parmesan crisps 2013 Best's Great Western Parking Shiraz
ENTRÉE
Coffin bay oyster tart with local goats cheese & a classic salsa verde
dressing
2014 Wagner-Stempel Riesling Gutswein 2014 Wagner-Stempel Weissburgunder trocken
MAIN
Duck cooked two ways
Confit leg, pan roasted breast, roasted beetroot puree, potato gratin, greens & an orange star anise glaze.
2001 Wendouree Cabernet Malbec
2004 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial
2008 Maison de Grand Esprit Côte de Nuits Villages La Belle Voisine
DESSERT
Lavender infused panna cotta, toffee cage & blackberries
2005 Château Coutet
Head Chef: Andrew Flockhart Food Master: Andrew Lewis Wine Master: Andrew Rowan
Menu Dinner 815
Dinner 815
COURSE 1
Dukkha Spiced Quail Egg
Shepherd’s Pie
Scallop Ceviche – Coconut - Lime
H.Blin Champagne Louis d´Or Brut Rosé Cuvée Louis 2004
COURSE 2
Kingfish Pastrami – Almonds – Fig & Lime leaf Oi
Tyrrell's Sémillon Vat 1 Hunter Valley 2011
Domaine Jean Grivot Bourgogne Blanc 2015
COURSE 3
Potato, leek & local mushroom pithivier Pont Leveque mushroom velouté
Penfolds RWT Shiraz 2003
Wendouree Shiraz Mataro 2003
Le Vieux Donjon Châteauneuf-du-Pape 1998
DESSERTS
Ossau-Iraty - Walnut Bread – Apple Paste
Craig’s Black Forest Gateau - Textures of Chocolate – Cherry Sorbet
Château Lafaurie-Peyraguey 2005
Head Chef: Scott Alsop
Food Master: Andrew Lewis
Wine Master: Glenn Sharp filling in for Andrew Rowan
Menu Dinner 814
Wine & Food Society of Ballarat Dinner 814
Thursday 15th October 2020
Chicken Laksa as a soup
Brown Brothers – Patricia Pinot & Chardonnay Brut 2010
COURSE 2
Caesar salad with anchovies and chicken
COURSE 2
Steak and chips and salad, cooked medium rare
Mount Langi – Grampians Shiraz 2008 Glaetzer – Amon-Ra Unfiltered Shiraz 2010 Cape Mentelle – Wallcliff Shiraz 2003
Eton Mess with fresh berries
Pfeiffer – Christopher’s VP 1997
Head Chef: Ahsan Gazi Food Master: Andrew Lewis Wine Master: Andrew Rowan
Menu Dinner 813
Wine & Food Society of Ballarat Dinner 813
Thursday 17th September 2020
CANAPÉ
Blue swimmer crab bon bon, kaffir lime mayo
COURSE 1
Marinated scallop, pickled apple, sweet potato chips
COURSE 2
Bouillabaisse -The real fish soup, sourced from Whites Fisheries & Trentham Fields Saffron rouille
COURSE 2
Waubra Prime spring lamb cutlets, Chris' Smoky eggplant salad, mint and cashew relish
DESSERT
Tarte au citron, roasted mandarins, blood orange sorbet
Wines were a mixed selection from the cellar
Head Chef: Peter Ford
Food Master: Andrew Lewis
Wine Master: Andrew Rowan
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