Function Report - Tyrrell's Wines at Verona Restaurant

14th September 2004

46 members and guests of the Guild met at the Verona Restaurant @ Gateway on Monash on Tuesday 14th September for a dinner and tasting of Tyrrell’s Wines. Our guest speakers for the evening were Steve Sutera, State Sales Manager for Victoria and Tasmania, Tyrrell’s Wines, and Grant Bellvé, Export Manager, Tyrrell’s Wines.

The evening commenced with canapés consisting of Gorgonzola Gougeres, Smoked Trout Pâté and Natural Oysters with a Thai dressing. The canapés were accompanied by Tyrrell’s Ashman Hunter Brut NV. Guests had a chance to mingle and it was a great introduction to the evening.

TYRRELL’S WINES

“English immigrant Edward Tyrrell planted his first vines in the Hunter Valley in 1858 establishing Tyrrell’s Wines after receiving a land grant in apparently poor pastureland in the lee of the Hunter Valley's Brokenback range. He had 50 acres of vines on a 320 acre estate named “Ashmans” after the Tyrrell’s English Estate. His first vintage was in 1864 and by the turn of the century the land had became recognized as some of the Hunter Valley’s finest vineyard land.

The Hunter Valley was ideal for the production of premium wines, notably Shiraz in the reds and Semillon in the whites. Both made table wines of power and distinction, with the ability to age beautifully in the bottle. These two varieties provided the basis for the beginning of the Tyrrell’s premium Winemaker’s Selection Range.

Tyrrell’s has grown over nearly a century and a half to become one of Australia's largest and most prestigious winemakers. At Tyrrell’s, lessons from the past are combined with an irrepressible pioneering spirit and commitment to the future.

Tyrrell’s is today a national winemaker, with an extensive product portfolio and vineyards across South Australia, Victoria and New South Wales. We are a major international exporter, with our brands available around the world.

Tyrrell’s will continue to remain a private company, with family traditions and an eye toward the future, creating individual wines of character, flavour and above all, integrity.” (from the Tyrrell’s web site).


As we enjoyed our first course of Smoked Salmon and pickled cucumber gateau topped with sand crab mayonnaise, accompanied by Tyrrell’s Lost Block Hunter Semillon 2003, Steve Sutera gave us an insight into the introduction of chardonnay grapes to the Tyrrell’s range by Murray Tyrell. Suffice to say that it was an interesting way of obtaining vines for propagation.


Lost Block

“Lost Block Semillon was named following the 1993 vintage when it was mistakenly allowed to ripen for a longer period than usual. The newly released, Lost Block Cabernet Sauvignon was developed to partner the increasingly popular Semillon so naturally it is also a vibrant style with strong varietal definition. Both Lost Block wines are deliberately made to be fruit-laden, fresh and easy to drink.” (from the Tyrrell’s web site). We also had 2000 Lost Block Merlot with our main course.


The second course was Roast Pork fillets stuffed with tarragon and apricot mousse on sautéed Bok Choy and cauliflower cream. The wine to accompany this course was Tyrrell’s Stevens Hunter Semillon 1999.

As we completed the second course we were entertained by Grant Bellvé who gave us an insight to marketing Australian wines overseas. Grant told us that the success of the Australian wine export industry owes a lot of success to the marketing Australian wines rather than concentrating on specific regions or brands. The Australian Government export assistance from the Department of Foreign Affairs and Trade also help in promoting the Australian wines in the USA and Europe. Your correspondent recently saw evidence of this in Scandinavia and Europe, however, can the industry continue to chase market share and neglect the bottom line? Grant told us that at his initial interview with Murray Tyrell, Mr. Tyrell told him that you cannot bank market share – bankers want cash.

The third course was Char grilled Eye Fillet on potato mash with sugar snaps, cherry tomato confit and a thyme and blackberry jus. This was accompanied by Tyrrell’s Lost Block Merlot 2000. Grant graciously answered questions from members present and continued to give an insight into marketing in the export sector.

Our final course was Pyengana Truckle Cheddar and Tuscan Pecorino with Muscatels, Quince Paste and Fresh Fruit. Tyrrell’s Rufus Stone Shiraz 2002 was served with the cheese.

Rufus Stone

Tyrrell’s historic association with the "Rufus Stone" has been utilized for our top non–Hunter regional red wines. The Rufus Stone range was born as Tyrrell’s premium red wine output soared after acquisitions of new high grade vineyards in Heathcote (Victoria), McLaren Vale and the Limestone Coast (South Australia). The Rufus Stone wines have been major contributors to Tyrrell’s continuing success on wine show circuit in Australia and abroad. (from the Tyrrell’s web site)

Tea, Coffee & Petite Fours were served to complete a memorable wine and dine experience.

Our thanks go to Debra Harmon and her staff from Harmon Group Hotels. The food was delicious and the service was what one hoped for. Special thanks go to Steve Sutera and Grant Bellvé from Tyrrell’s Wines: the wines and food were a great match, and both gentlemen gave us interesting insights to Tyrrell’s Wines and exporting Australian wines.