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TarraWarra Estate
 
30 June 2015 | TarraWarra Estate

Low hanging fruit creates a magic all of its own

Verjus (/ˈvɜrˌdʒuːs/ vur-jooss; from Middle French vertjus "green juice") is a highly acidic juice made by pressing unripe grapes.  In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. It is still used to some extent in the American South.

TarraWarra Estate in Victoria’s spectacular Yarra Valley, has a fine tradition for producing super-premium, elegant wines with an unswerving commitment to flagships Chardonnay, Pinot Noir and Shiraz.  Matching beautifully with the earthy, creative and Middle Eastern inspired dishes produced by Estate restaurant Chef Robin Sutcliffe, an opportunity presented in January of this year that was embraced with gusto.

In its quest for the best quality fruit from their estate vineyards, the team at TarraWarra Estate found themselves mid vineyards, discussing dropping some fruit from their burgeoning vines, to shore up the ultimate fruit quality for vintage.

But what to do with the unripe grapes?  Surely they couldn’t go to waste?  Proving the ethos that ‘necessity is the mother of invention’, the inspiration for verjus appeared.  After some intensive research about how verjus is made, talking to others who have produced it previously and investigating what materials would be required, the stars aligned and the button was hit.

So it was that one small block each of Chardonnay and Pinot Noir were ‘part-picked’ on 22nd January, removing the unwanted, small fruit, and so the experiment began.

Pressed the following day and put straight into the cool room to prevent any fermentation occurring, the reasonably low yield began its journey to TarraWarra’s very first vintage of verjus.  After some juice analysis, it was decided that the juice was in the exact sweet spot required for verjus, so it was filtered on Australia Day – 26th January – and bottled on the 29th. 

The fast turnaround was a new experience for Team TarraWarra where their approach to wine is slow, thoughtful and considered, working towards optimum maturation to produce the best result. 

However, taking time to find the right design, TarraWarra has just released their limited verjus for sale, available online at www.tarrawarra.com.au for $10 for a 375ml bottle.  Wholesale trade enquiries are welcome.  Or head to TarraWarra’s restaurant to sample Chef Robin Sutcliffe’s subtle use of verjus in his range of delicious dishes.  Call 03 5962 3311 for reservations.

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Low hanging fruit creates a magic all of its own

TarraWarra Estate
 
30 June 2015 | TarraWarra Estate

Low hanging fruit creates a magic all of its own

Verjus (/ˈvɜrˌdʒuːs/ vur-jooss; from Middle French vertjus "green juice") is a highly acidic juice made by pressing unripe grapes.  In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. It is still used to some extent in the American South.

TarraWarra Estate in Victoria’s spectacular Yarra Valley, has a fine tradition for producing super-premium, elegant wines with an unswerving commitment to flagships Chardonnay, Pinot Noir and Shiraz.  Matching beautifully with the earthy, creative and Middle Eastern inspired dishes produced by Estate restaurant Chef Robin Sutcliffe, an opportunity presented in January of this year that was embraced with gusto.

In its quest for the best quality fruit from their estate vineyards, the team at TarraWarra Estate found themselves mid vineyards, discussing dropping some fruit from their burgeoning vines, to shore up the ultimate fruit quality for vintage.

But what to do with the unripe grapes?  Surely they couldn’t go to waste?  Proving the ethos that ‘necessity is the mother of invention’, the inspiration for verjus appeared.  After some intensive research about how verjus is made, talking to others who have produced it previously and investigating what materials would be required, the stars aligned and the button was hit.

So it was that one small block each of Chardonnay and Pinot Noir were ‘part-picked’ on 22nd January, removing the unwanted, small fruit, and so the experiment began.

Pressed the following day and put straight into the cool room to prevent any fermentation occurring, the reasonably low yield began its journey to TarraWarra’s very first vintage of verjus.  After some juice analysis, it was decided that the juice was in the exact sweet spot required for verjus, so it was filtered on Australia Day – 26th January – and bottled on the 29th. 

The fast turnaround was a new experience for Team TarraWarra where their approach to wine is slow, thoughtful and considered, working towards optimum maturation to produce the best result. 

However, taking time to find the right design, TarraWarra has just released their limited verjus for sale, available online at www.tarrawarra.com.au for $10 for a 375ml bottle.  Wholesale trade enquiries are welcome.  Or head to TarraWarra’s restaurant to sample Chef Robin Sutcliffe’s subtle use of verjus in his range of delicious dishes.  Call 03 5962 3311 for reservations.

Comments

Commenting has been turned off.