 …simple… #margaretriver #coonawarra #wine #huntervalley

🇨🇱🍷💪 Prepping for today's Instagram Live with

 to take out just a glass each of 2005, 2016, and 2017 Don Melchor.

⚠️👷🏻‍♂️ While a live stream may technically be simple to do, but making them entertaining, educational, or whatever you are trying to accomplish takes a lot of preparation.

From negotiations on timing, building a conversation outline, sourcing wines, finding visual aids, creating posts, and story reminders are just some of the work involved. After all that, you get to have a friendly discussion with your guest, but fingers crossed the internet connection is stable to everyone. 🤞😓

 🇨🇱🍷💪 Prepping for today's Instagram Live with

Fumé Blanc? I hear you say. Well it is the French name for Sauvignon blanc.

So is this the “Tarjay” 🎯of the Savvy Blanc 🤔

This is a fancy Sav Blanc and I don’t care what they call it, I love it.

 Jericho Fumé Blanc 2018 Rating: B+ Price: $25

 Happy Friday 🍷 New #decanter #wine #winedog

Recommendation: Buy. Completely different

I don’t know what Fresh A.F. stands for but I going with Fresh As 🤬 I just think “woo baby” (🤬 refers to the word that starts with an F and ends with a K but also includes U and a C, sorry but I don’t want to breach any t&c’s and be blocked ‘again’) Anyway this wine is a Nero d'Avola and a cheeky dash of Zibibbo as quoted by Unico Zelo.

Light in alcohol but so tasty and the length is ridiculously long. Nero d'Avola (Italian pronunciation: [ˈneːro ˈdaːvola]; 'Black of Avola' in Italian) is "the most important red wine grape in Sicily" and is one of Italy's most important indigenous varieties. Thanks wiki...simple...

 Unico Zelo Fresh A.F. Rating: B+ Price: $22 Recommendation:

Aged premium hunter valley semillon. What more do you need?

 Tyrrells 2015 Aged Release Hunter Valley Semillon Rating:

I know I’m only 13 days into a new year but I think I’ve found a finalist for wine of the year.

I had the pleasure of drinking this paired with a beautiful dinner at

I don’t usually review restaurants but Labart restaurant at

 has a great wine list. I have no affiliation with either the winery or the restaurant. Just a honest review.

 Timo Mayer Yarra Valley Pinot Noir 2019 Rating: A Price:

Just a beautiful blend of Sauvignon Blanc Semillon. This would be perfect for a couple of years in the cellar as outlined in the previous post. I had this at a middle eastern restaurant and it paired perfectly with the salt and pepper squid and was even better with some of the spicy meat skewers and garlic dip. I really enjoyed this...simple...

 Vasse Felix Sauvignon Blanc Semillon 2018 Rating: B+ Price:

Recommendation: Buy. A great take on Sangiovese 🍷

When it comes to Australian Sangiovese I find the results are mixed, but this is a gem with an Aussie touch that gives a nice little difference.

Beautiful colour. Light legs after a quick swirl. Savoury with some light acid. It’s actually the ending I really enjoy with a slight taste of candy cherry. Very good ending.

For those that haven’t had Sangiovese, try one. Built for food. Heavier than Pinot, lighter than Shiraz...simple...

 Mino+Co Signor Vino Sangiovese 2017 Rating: A- Price: $23

To celebrate the start of spring, I have teamed up with

 to give away two bottles of their brilliant Rosé.

3. Tag two friends you would enjoy these wines with...Simple....

Prize includes a bottle of James Estate 2016 Reserve Sparkling Rosé and a bottle of the James Estate 2019 Rosé to enjoy.  Delivery included.

The promotion is in no way sponsored, endorsed or administered by, or associated with, Instagram.

Entries close at midnight 10 September 2020. Entries must be following

_simple at the closing time as well as the nominated two friends on Instagram.

Winner must be located with a delivery address in Australia.

You must be over 18 years old to participate.

Winner will be picked at random. Decision is final.

Prize value is approximately $50 and can not be transferred for cash.

 Free Wine... To celebrate the start of spring, I have

Kellermeister Wild Witch 2015 Barossa Shiraz

Wow just wow! I usually am winereview_simple but for this wine I need more words, more time. The smell is amazing. The bouquet is truely beautiful. I couldn’t stop smelling it. It reminds me of wines well above $200. Or those wines you only have once couple of years.

I took about 5 minutes to actually taste it due to the mesmerising aroma. I was nervous, nervous for the taste, will I be disappointed...I took one last smell, closed my eyes and took a sip.  Thick, luscious and bold. My nerves completely disappeared and happiness took over. I want more and more. Before the first sip even hit the back of my throat I was already googling where I can buy more.

It is only young but drinking brilliant at the moment yet you know this will last forever and only get better. This is one of those award winning wines that actually deliver an award winning taste. Wild Witch is one of the best wines I’ve ever tasted. I still can’t believe this is a $70 wine. I can’t wait for this to develop further in the cellar

 2019 Wine of the Year Kellermeister Wild Witch 2015 Barossa

Concentrated, well balanced superior Pinot that is absolutely beautiful. Pure quality. Everything I want in a Pinot is delivered.

William Downie just produces some of the most delicious pinots year after year. I won’t even start on how I love these labels.

One of my favourite Pinots and one of my favourite wineries...simple...

.goldcoast restaurant and forgot to take a picture at the time. I was enjoying the wine too much.

 William Downie Gippsland Pinot Noir Rating: A Price: $60

Saint-Émilion 1er Grand Cru Classé “A”, 1985

📍Saint-Émilion, Bordeaux, France🇫🇷

🍇 65% Merlot / 25% Cabernet Franc / 10% Cabernet Sauvignon

After many years of magnificent winemaking, Cht. Pavie were elevated to 1er Grand Cru Classé “A” in 2012, now being one out of only four classified as such in Saint-Émilion.  This “A”-status is considered the same league as Medoc’s 1st Growths.

Pavie’s history of winemaking dates back to the 4th century with many prominent personalities of Bordeaux involved. Pavie slowly build up it’s renommée taking the biggest steps in the 19th & 20th century, and in the last four decades, Pavie has stood out as one of the greatest in Bordeaux.

Gerard Perse purchased the estate in 1998 lifting it to unseen levels, which led to the “A”-status in 2012.

They organically cultivate 37 hectares of vines consisting of 60% Merlot, 25% Cab. Franc and 15% Cab. Sauvignon.

Aging 18-24 months in 80% new French wood with the lees for 6 months.

A stunning bouquet reveals a complexity that only great wineries can offer with 35 years of age - still with lots of youth but complimented with delicious tertiary elements.

Beautiful ripe cassis and strawberry followed by blueberry compote, cigar box, dark chocolate, bayleaves, saffron, sundried tomato, truffle, dry leaves, leather, raisin and fresh asphalt.

The palate is medium-bodied with velvety tannins and medium acidity offering cassis, baked strawberry crumble, cayenne pepper, raw liquorice, a blood-like iron touch and mint in the finish.

 ⭐️93+/100⭐️ Château Pavie Saint-Émilion 1er Grand Cru Classé

Rosso di Montalcino and smoked burrata, absolute heaven

 polenta with smoked sharp provolone, mushrooms, kale and soft boiled eggs.

 Homemade #sundaybrunch  polenta with smoked sharp

Steel cut Irish oats, plant based apple/maple sausages and farmer delivered eggs

 Winter wonderland homemade brunch Steel cut Irish oats

LES breakfast of champions. Laying the foundation for all day wine tasting

 LES breakfast of champions. Laying the foundation for all

Tagliolini or tajarin is a Traditional Piemonte fresh pasta made with egg yolks. The thin, rich ribbons embrace the delicate shavings of intense white Alba truffle perfectly

 Tagliolini or tajarin is a Traditional Piemonte fresh pasta

Highly aromatic with black currant, black cherry, forest floor, vanilla and a trace of pencil lead. Layers of blackberry, plum, cherry and crushed black peppercorn are framed by silky tannins and fresh acidity. Fruit, spice and a hint of toasted oak linger between each sleek sip. Easy drinking and easy to pair with just about any dish.

Fantastic with Mexican spiced roasted sweet potato, onion, pinto beans, soy chorizo, mole sauce and cilantro crema over a bed of pepper and lime wild rice.

 Highly aromatic with black currant, black cherry, forest

Snappy, fruity Barbera is the perfect companion to decadent, rich Piedmontese fonduta with poached eggs

 Snappy, fruity Barbera is the perfect companion to

Roasted paprika and maple syrup delicata squash, buckwheat noodles, miso broth, and breaded, peppery tofu, all covered in spicy togarashi

 Roasted paprika and maple syrup delicata squash, buckwheat

Today’s menu: fresh eggs delivered by the farmer himself, smokey tempeh and protein packed whole grain pancakes 🥞 🥚

 Today’s menu: fresh eggs delivered by the farmer himself

Cheese enchiladas with family recipe mole sauce, pipian sauce and salsa verde.

 Very late lunch Cheese enchiladas with family recipe mole

Spicy Moroccan stew to beat the freezing rain on a dreary Sunday: cauliflower, mushroom, chickpea with couscous & feta

 Spicy Moroccan stew to beat the freezing rain on a dreary

Mushroom risotto with poblano (from the garden) chili relleno topped with san marzano (from the garden) sauce and plant based, harissa seared protein. Accompanied by a crisp, fruity, mineral driven Chiaretto from Bardolino

 Mushroom risotto with poblano (from the garden) chili

Mushroom risotto with plant based faux beef, spinach and gravy. Paired with a bright, airy Chardonnay

 Mushroom risotto with plant based faux beef, spinach and

 Guess what's for dinner tonight? #heirloom #eggplant

A fantastic experience last night at the soft opening of the new

 restaurant. True farm to table, locally sourced and foraged, organic dishes from chef Ryan McLaughlin.

House made pasta with Calabrian chilli, Parmesan and breadcrumbs along with Roasted Cauliflower, polenta, kale, roasted peppers and preserved lemon relish.

House made ricotta toast with spring peas and veggies in three takes board, tumeric parsnips and cultured butter out of this world.

__99 let me sneak at look at his wine list; Prié Blanc, Coda di Volpe, Pineau d’Aunis, Piedirosso and Picotendro just to name a few gems 🤩

 A fantastic experience last night at the soft opening of

Light gold in colour with aromas of pineapple, tomato leaf, peach, lemon, crushed rock minerality and a trace of white flowers.

Pineapple, peach, lemon and a streak of clean minerality framed by fresh acidity. Citrus zest and a pop of tomato leaf linger on the dry crisp finish.

Precise and bright, lovely on its own or with a wide array of dishes, especially ones that are lightly earthy and gamey, such as lentils and chèvre. [Paired with curry lentils and mushrooms topped with plant based sausage, honey chèvre and arugala.]

Jean Mérieau ‘Les Hexagonales’ Sauvignon Blanc Touraine 2017

 Light gold in colour with aromas of pineapple, tomato leaf

Friday night study night 📖🍷 Abundant aromas of ripe red and black fruit, black pepper, carnation and baking spice.

Plump black and red cherry, blackberry, plum, tobacco and earth are accented by fresh acidity and wooly tannins.

Crushed black peppercorn and dark fruit linger on the plush finish.

Rustic and round, yummy on its own or at the table.

Paired with cheesy polenta, roasted broccolini with lemon and pignoli, plant-based grilled protein and romansco sauce.

Blend of Merlot, Cabernet Sauvignon and Sangiovese

Rocca di Frassinello ‘Poggia alla Guardia’ Maremma Toscana DOC 2015

 Friday night study night 📖🍷 Abundant aromas of ripe red and

Dinner tonight. (Roasted & added to fresh pecorino, fontina and pasta)