Hello and Happy New Year!
We have a huge year planned in Urban Winery Sydney and hope you can all be part of it in some form.
Most importantly, this vintage is shaping up to be a pretty excellent year. The three regions I get fruit from – Tumbarumba, Wagga and Hilltops – all had high spring rainfall setting the platform for a great growing season. The fairly high summer heat is now setting the fruit nicely, with little disease pressure.
From 2017 vintage we can expect big fruit flavours coupled with delicate structure. It doesn’t often happen this way. I think this year is going to rival the great vintages of 2008 and 2013.
On another exciting note, I am getting some new varieties this year. Look for some Pinot Gris out of Tumbarumba and a few Italian varietals from Hilltops.
The first of the fruit is expected to arrive end of February, with March being the big month here in St Peters.
I really look forward to seeing you during that time, plunging the grapes, tasting the juice and of course enjoying a glass of wine!
Leading into harvest however, the winery is in full swing.
The first Producer Evening of the year is Wednesday Feb 8th with Salumi Australia.These guys are easily the best salumi producers in Australia and it’s all made right here in NSW. Just north of Byron Bay to be exact. Come and enjoy a night of wine and swine and meet the people behind this great produce. $80 pp, 6pm – 8pm, Wednesday 8th February.
On Sunday February 26th we are very proud to welcome back Brendan Cato from The Farmed Table to host our first Chef and Winemaker long table lunch of the year.
Brendan’s food is always amazing, taking the most local and sustainable food available and creating a masterpiece of seasonal delights carefully matched with A.Retief wines. $110 pp, 1pm-5pm, Sunday 26th February, 4 courses, 6 wines.
We are also very excited to have locked in our chef for the March long table lunch. What better way to end a harvest than have Aaron Teece from Studio Neon cooking in the winery! He is a great mate of Brendan’s and their food philosophies are similar. Seasonal, sustainable, local but the way they cook is out of this world. Aaron will be creating 4 courses to match 6 A.Retief wines. $110 pp, 1pm-5pm, Sunday 26th March.
And just to whet your appetites, start thinking ahead to May.
Greg Finn from Pacific Urchin will be back for another Producer Evening showcasing his Abalone, Sea Urchin and Turban Shell.
This was an absolute sell out last year and one that really cannot be missed. Think Noma abalone schnitzel and sashimi turban shell. Amazing!
$80 pp, 6pm – 8pm, Thursday May 18th.