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Semillon and seafood

IT HASN’T been an easy year for 2016 Hunter Valley vintages –howeverMcLeish Estate met the challenges presented by the inclement weather head on, and it’s time to celebrate in style.
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McLeish Estate is hosting a “Semsational Summer Wine Dinner”at Scratchley’s on the Wharf on March 17. Against the backdrop of astunningharbour sunset, guests will enjoya five-course, seasonally inspired menu paired with carefully selectedMcLeish Estate wines.

Work started on the 2016 McLeish Estate vintagein mid Januaryand concluded onFebruary 17 when the last of the vineyard fruit –the shiraz –was picked.It is, vigneron Jessica McLeish said, the “most vibrant and exhausting time of the year”.This year, however, presented some unique challenges.

“Throughout December and January the Hunter Valley went through a torrid time, with a low pressure system and El Nino conditions deciding to cause havoc,” she said.

“McLeish Estate has been fortunate. With most of our Hunter Valley fruit safein the winery we finished vintage with balance –however down on predicted tonnage due to the rain.”

The McLeish family are excited to share their 31st vintagedue to the consistency in quality achieved across all varietals. Quality over quantity is the estate’smantra– which is why, McLeish said, they favour harvesting fruit by hand.

PERFECT MATCH: Sea scallops and Daintree barramundi fillet accompanied by a glass of McLeish Estate 2009 Semillion. Picture: Simone De Peak

Compared to 2014, an award-winning year for McLeish Estate, smaller crops were the norm across all varietals this vintage. Anddue to higher rainfall andcooler conditions, the shiraz vintage was cropped at four tonnes per hectare, ensuring intensity in colour and fruit flavour.

“This focus on quality over quantity will result inthe end product being a fresh, medium-bodied shiraz with excellent colour and concentration of primary fruit flavours.The flagship McLeish Estate Semillon has finished its ferment with crunchy acid and ripe primary fruit flavours,” McLeish said.

Scratchley’s head chef Nathan Bunting and McLeish have created a menu that strikes a delicate balance between the cuisine and the wine:“It is a fusion of locally sourced ingredients –the ultimate seasonal pairing,” McLeish said.

Semillon and seafood Scratchley’s on the Wharf sea scallops with pepperonata, carrot puree; and Daintree barramundi fillet, pan fried with crushed chat potatoes, cauliflower puree, baby beetroots, carrots and roasted eschallot and a glass of McLeish Estate 2009 Semillion. Picture: Simone De Peak

Vigneron Jessica McLeish at Scratchley’s on the Wharf, Newcastle. Picture: Simone De Peak

TweetFacebook McLeish Estate Wines celebrate 2016 vintagePictures: Simone De PeakTickets to the March 17dinner are $110. RSVP to [email protected]老域名出售备案老域名 or 4998 7754 by March 10.

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