Welcome back to the Victory Point Vineyard
Summer is coming….
I’ve been waiting to be able to use that line.
After the long wet winter, let’s move into some summer wining and dining to stimulate the economy as well as our social lives.
Your local producers and restaurateurs need your support.
Checkout our website for the updated list of the great restaurants which support us. Most of these restaurants are great promoters of fresh local produce and it makes sense to match this with local and Australian wines. Especially when you have access to Margaret River wines within your own country.
Although the Margaret River region contributes only 3 per cent of the country’s wine grapes, it commands over 20 per cent of today’s premium wine market.
Recognised for their exceptional quality, across Australia and the globe, Margaret River wines are consistently rewarded in wine shows and tastings.
Here’s what some international reviewers think about Margaret River wines.
US Wine Spectator magazine, writer Matt Kramer:
“…The top rank of Margaret River Chardonnay and Cabernet Sauvignon is, simply put, in the top rank in the world……”
Lisa Perrotti Brown, Wine Advocate (Asia) associate of Robert Parker
“Unquestionably one of the most beautiful corners of the planet, which I am fortunate enough to have the excuse to visit regularly, Western Australia continues to deliver a small but significant proportion of exciting offerings to the “new” Australian wine scene.”
At Victory Point we are proud of the quality of wines we have created from our beautiful site in Margaret River. The hard decisions we made from inception, namely searching for the best site, no irrigation and extremely low yielding vines, are yielding fruit of extremely intense quality, which is desired and recognised across the region.
We continue to win new fans and we love hearing from you, wherever you are enjoying our wines.
This message came via email from a sommelier in Sydney…
“I’m not frequently moved to contact winemakers re their wines, but having just (with great regret as the last drops go by) finished a bottle of your 11 cab, malbec, pv, Bordeaux blend, I had to let someone know (and best perhaps it’s you guys, eh) that I haven’t been so knocked over by a bottle of wine for ages… It’s extremely rare to come across a medium bodied wine (and I mean that in the best way – who the hell can drink Barossa 16% dry-ports after the age of 50?!?) with such intense purity of fruit & Bordeaux-like savoury notes (and I can say, from recent consumption, that your wine kicked the crap out of some Bordeaux of my recent drinking,”…
When next booking your private jet charter out of Melbourne with Southern Cross Airlines, you’ll be pleased to see Victory Point Chardonnay and Cabernet Sauvignon listed in your beverage selection.
ALTHOUGH WE DONT YET HAVE THE PRODUCTION FOR EXPORT, ITS GREAT TO SEE VP WINES, ACROSS THE GLOBE
Lulu’s Anchovy Puffs (Choux aux Anchois)
1 cup water
75g butter, cut into small pieces
1 cup flour
10+ anchovy fillets, rinsed & chopped (add more if its to your taste)
Preheat the oven to 190*c
Combine the water, salt & butter in a saucepan, place over medium heat, bring to boil, and as soon as the butter is melted, remove from the heat. Add the flour all at once, stirring with a wooden spoon. Return to the heat, stir vigorously, then beat until the mixture pulls away from the sides of the pan in a smooth mass. Remove from the heat and allow to cool for 2 or 3 minutes.
Beat in the eggs, whole, one at a time, continuing to beat each time until the egg is completely incorporated and the paste smooth before adding the next egg. Add the chopped anchovies at the same time as the last egg and beat well. At 3 inch intervals drop teaspoonsfuls of the paste onto a baking sheet and bake for 25-30 minutes without disturbing.
With Christmas fast approaching
A magnum of quality wine brings a sense of celebration to your table. Equivalent to two standard bottles its surprising how quickly a magnum can disappear over the dinner table with a few friends.
We have just a few bottles left of Victory Point 2011 & 2012 Cabernet Sauvignon in magnum format ($90) and the 2013 Malbec ($80).
2016 SPRING IN THE VINEYARD.
The cold and wet conditions experienced during winter have continued into Spring. Budburst has been delayed and is about 2-3 weeks behind historical observations. This is not an issue at this stage as we expect with warmer conditions shoot development will be rapid.