What an incredible two days hosting forty of our top customers from Melbourne and Regional Victoria in Rutherglen. Trip hosts included Angela Brown, Eliza Brown, and our Winemaker Nick Brown, who (as always) did a beautiful job of steeping these VIP guests in his place and craft.
The two-day immersion kicked off with a long lunch at All Saints Estate's new restaurant KIN. Dishes expertly prepared by Executive Chef Jack Cassidy included a cauliflower, leek and almond entree, followed by a braised short rib with Paris mash, salsa verde and saltbush. Wines matched included iconic back vintages of 2013 Family Cellar Marsanne, 2008 Limited Range Pierre and 2008 Family Cellar Durif.
After lunch, guests tasted Australian wine history, literally, with Muscat tastings from the modified solera. There is nothing quite like tasting luscious fortified straight from cask, and thanks to Winemaker Nick Brown, the group experienced a fresh and youthful 2021 All Saints Estate Muscat alongside a rich and complex aged Grand Muscat (average age 25 years).
After a luxurious day of fine dining, the group enjoyed a more casual family-style dinner surrounded by wood-stoked fireplaces at St Leonards Vineyard. The party started with our 2022 St Leonards Vineyard 'Pilot Project' Marsie, a skin contact (orange) wine and finished up with a HIP SIP Muscat served on the rocks.
The trip ended with a walk around historical Mount Ophir Estate the next morning, and a taste of the very rare 2019 Mount Ophir Estate Shiraz (RRP $500).
What a pleasure it was to host and share Wahgunyah and wines from the Saints Collective portfolio. Huge thanks to Jack Cassidy for his beautiful food throughout the trip. Also, to our stellar sales team, Travis Manks and Sal Verde, who helped to organise the trip.
For trade enquiries, please contact Travis Manks, Sales Manager, Wholesale, All Saints Estate & St Leonards Vineyard
