Turners Crossing – ‘The Crossing’/Shiraz Viognier/Cabernet Sauvignon


 

“I’d rather have a full bottle in front of me than a full frontal lobotomy!!” ~ Fred Allen

 

The American comedian, Fred Allen captures the essence of this scenario in a colourful and entertaining way, but there’s no doubt the desire to open and consume a bottle of wine as fine as a Turners Crossing can be overwhelming to the point of cerebral distraction …we know!... but as you open this ‘full’ bottle in front of you and give it time to breathe, we want you to use your grey matter to contemplate its origins and learn a little about how this product is crafted and what makes it so special.

 

Over the next few months we invite you on a journey that explores the background behind the Turners Crossing label and shares the story of the lesser known factors that influence the distinction between a good wine and an exceptional one…. The many variables that can be encountered along the way, the highs and lows of primary production in viticulture, the challenges and opportunities with winemaking and the effort that is poured into producing this wine that you are about to enjoy!  We will meet some of the characters along the way, whom all play a special part in the production of our unique wines. We will also explore some of the heritage around Turners Crossing; the origins of the vineyard, the label and the wine region in which this distinguished brand exists.

 

In the process, our hope is that you gain an appreciation that allows you to savour every drop… and has you returning for more!! So, with the advent of cooler weather, get comfortable, pour yourself a glass and join us on this journey of discovery and enlightenment….

 

 

 

Autumn Recipe

 

Baked Mushrooms (Brunch with Turners Crossing Shiraz Viognier)

 

INGREDIENTS

  • 500 gm mixed wild mushrooms, such as pine or slippery Jack, brushed and trimmed
  • 5 golden shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 60 ml (¼ cup) extra-virgin olive oil
  • 50 gm butter, coarsely chopped
  • 30 gm (2 tbsp) lightly roasted hazelnuts, coarsely chopped
  • 20 gm shaved parmesan
  • 8 thyme sprigs, plus extra to serve
  • 2 tbsp hazelnut oil

METHOD

Main

Preheat oven to 200C. Place mushrooms in a single layer in a baking dish large enough to hold them snugly, season to taste, scatter over remaining ingredients. Bake, covered with foil, until just tender (10-12 minutes), serve immediately, scattered with extra thyme sprigs.

 

 

 

 

What’s happening in the Vineyard?....

 

The arrival of Autumn in Central Victoria has already brought some notable change in the vineyard as the vines rapidly commence their preparation for dormancy in the cooler months of the year.  That means striking colour variations creeping into the leaves as they begin to senesce and fall from the vines as well as signaling the end of fruit harvest.  The last of the Piccolit has now been picked and all our fruit has been delivered to the winemakers who are executing their craft in what promises to be a distinctively exceptional vintage. We look forward to sharing more of the stories of fermentation and wine development with you over the coming months!....

 

 

 


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