Function Report - Dinner at Market St Tavern

18th September 2001

TISDALL WINES FUNCTION

On Tuesday 18th September 2001 some 64 members and guests gathered at the Market, Street Tavern in Nunawading for the relaunch of Tisdall Wines into the market.

Our guests included Don Buchanan, Winemaker, Bill Aquiline, State Manager National Liquor Company, and Mathew Dunn, Sales Representative.

On arrival we cleansed our palates and minds with some sparkling wines from the Guild’s Cellar.

As we sat down we were provided with Row Zay. This was a typical rosé wine made from Gamay grapes grown at Tisdall’s Rosbercon vineyard at Picola. The rosé was typically light and enjoyable. A member at my table gave the opinion that the first taste was interesting, but subsequent sips were most enjoyable. The wine maker, Don Buchanan, suggested that this wine would be very enjoyable accompanied by suitable finger foods on the first Tuesday in November.

The meal was commenced with a delicious homemade Cream of Asparagus soup. The soup was accompanied by Tisdall Chardonnay 2000. The wine maker’s note advise that the wine is “A refreshing and delicious Chardonnay suitable for any occasion”.

Don Buchanan gave a brief history of Tisdall Wines. Don spoke of marketing wines to different age groups, and acknowledged that the younger age group (25 – 35) had a great knowledge of wines. He also proposed the premise that good winemakers grow quality grapes – the difference from a wine to a good or great wine is in the quality of grape.

The main course of Navarin of Lamb Printanier or Tasmanian Atlantic Salmon Fillet, was accompanied by Tisdall Shiraz Cabernet 2000 and Tisdall Cabernet Merlot 2000. Both wines are ready to drink now, but could be laid down for a year or three, if you can wait that long.

The Grand Reserve Cabernet Sauvignon 1999 and Grand Reserve Merlot 1999 were outstanding wines. Both wines will benefit from cellaring for a number of years. They may even prove to be a good investment for those people interested in that line of the industry.

Desserts were of the same high standard that had been exhibited in the soup and main course. Créme Caramel or French Meringue “Mont Blanc” were most tasty.