Recipes

Warm Duck Breast and Fig Salad Warm Duck Breast and Fig Salad
A wonderful autumn dish, when our fig tree is bearing lovely black fruit, duck breasts are fruitful at the Barossa Farmer's Market and the Tempranillo is slightly chilled to 17-18 degrees. Yum!
Barossa Rabbit Casserole Barossa Rabbit Casserole
We use wild rabbits for this dish, and the Barossa Valley's own Schultz's thick smoky bacon. It's wonderfully matched with our Springer Blend.
Hare and Green Peppercorn Pies Hare and Green Peppercorn Pies
Every year we have a Hare dinner cooked by our friend John. There have been many recipes over the years, his most recent as good as any we've had.
Slow Cooked Cinnamon Beef Cheeks with Cauliflower Cream Slow Cooked Cinnamon Beef Cheeks with Cauliflower Cream
A very flavoursome dish which needs a rich wine to balance the meal. The Cauliflower Cream is an imaginative alternative to the expected mashed potato and just as good. For best results decant the wine a couple of hours before, this will allow the bouquet to be at it's best.

2013 Lepus

Every so often our Marananga vineyard is blessed with a season where the winemaking stars align.

A year for perfect fruit maturation, the Lepus is the pick of the crop from the outstanding 2013 vintage.

2013 Ironscraper

The 2013 Ironscraper is a wine that suits its name. Deep crimson in colour its special personality is its length and grip – helped along with an almost imperceptible touch of Barossa Cabernet.

2013 Marananga Shiraz

A complex and elegant Marananga Shiraz, finessed with a touch of American Oak.

With the concentration and fruit definition to complement robust red meats - even hare if you’re game!

2014 Tempranillo

Layered Mediterranean freshness and fruit flavours - quinces and pomegranates and cherries.

A stylish, medium bodied red, brilliant with succulent charcoal grilled quail or a lazy afternoon Tapas.