Copy
View this email in your browser
HAVE YOU EVER STUMBLED OVER
12 DOZ WINE YOU DIDN’T KNOW WAS THERE?

Having introduced the 2017 NYU Semillon many weeks ago, I stumbled across 12 dozen of the 2016 NYU Semillon in our cellar which I had overlooked.  it is now back on sale.

Many will say “it’s a steal” at $20 per bottle; OR $17 per bottle for 6 +1 bottles ($120) ; OR $17 per bottle for 12 + 2 bottles ($240)!   This is a “member only” special and can only be ordered via email: blacklea@activ8.net.au
 
Hold the wine in your mouth for 5 seconds. Taste that unmistakable smooth lemony flavour which, when you swallow, turns into delicious passionfruit.  
Better still, keep it to celebrate your next barramundi meal using our LEMON VINCOTTOHere is how to do it:

“Lightly flour your barramundi fillets, add EVOO to the pan, cooking one side then the Other. Remove the fillets and deglaze the pan with 50ml of Lemon Vincotto. When combined into a finishing sauce (after 30 secs), drizzle over the fillets”.

Photographed and cooked by Ken England, a dedicated visitor to our Cellar Door.
2020 PICHOLINE EXTRA VIRGIN OLIVE OIL
 – A LITTLE EARLIER THAN EXPECTED

It is quite yellowy with a lovely aroma and a little less robustness than the 2019 EVOO.  For the 6th consecutive year, our prices remain at $16 (250ml); $29 (500ml); & $39 (750ml) despite the pressures of consecutive poor growing seasons.

It is 100% natural, no chemicals, & heaps of goodness. Many of the commercial oils available at supermarkets have chemicals added to make them palatable but this reduces the health benefits, not to mention the taste.

If you are coming slowly to EVOO, fry an egg in EVOO. Separately pan fry an egg in any of the chemically treated oils (take your pick). Taste the remarkable difference.
5 STAR REVIEWS
FOR GAI’S DEGUSTATION LUNCHES


In the past two weeks Gai has received 5 x 5 star reviews for her lunches.  I keep telling her she must be doing something right!  Her Avocado Ice Cream in recent weeks has won her numerous WOWs!  Last weekend she introduced her new Pumpkin Panacotta – immediate WOWs and “Oh my Gods”!

Remember, bookings for her lunches are essential. 
WHATS HAPPENING TO NATHAN THESE DAYS??

For those who have attended our Master Cooking Classes over the years, you will probably be sorry to hear our son Nathan has taken on an electrical apprenticeship and is loving it.Yes, he has given up the kitchen (commercially anyway). We are very thrilled for him.

We continue to receive the rains which we haven’t seen in winter for many, many years. Lake Shiraz is full, but still continues to spread out across the property giving us an ample
water supply for years to come.
Visit our online store to purchase the products mentioned here and much much more
 
Show Online Now

 





Stay safe and well, 






-Gai & Bernard B
Visit Us Online Now
Copyright © 2020 Blacklea Vineyard, All rights reserved.


Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list.

Email Marketing Powered by Mailchimp