A Vintage Blog

Join the Lewis family as they pick, push, pull and pour their way through a Great Southern Wine Region vintage.

March Newsletter

dallas Lewis - Wednesday, March 16, 2011
                                                
March Newsletter   
Issue 1 | March 2011 | www.duckettsmillwines.com.au

Ducketts Mill Wines

Denmark Farmhouse Cheese
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Dear Ducketts Mill Wines  

Hello and welcome to Ducketts Mill Wines & Denmark Farmhouse Cheese 1st edition of our electronic newsletter.
During 2010 Dallas, Ross, Matt & Ben decided we needed a new web site for our wines, this was launched late December.
The new site has our entire range
of wines, fortified and liqueur available for purchase over a secure server.
In the coming months I will endeavor to expand this site with more of our tasty delights available from our cellar. During this time mail order forms for Preserves, Fudge, and Cheese can be found on www.denmarkfarmhouse.com.au.
Matt will be working on future newsletters that will keep all informed on happenings in and around the Cheese Factory and Vineyard. The newsletters will also keep you in the loop of any wine sales, new cheeses, vineyard, and wine talk.






In the Vineyard
The 2011 vintage is in full swing. Early February saw the arrival of birds for a free feed, with the Silver Eyes (Zosterops lateralis) causing some minor damage to the vines closest to trees and bush, also Crows looking for a sweet berry. This caused much discussion between Ross, Matt and Ben of when and who was going to be putting the bird nets on. Ross made the executive decision that the boys will be doing the nets while he stays and looks after the cellar door (this isn't the first time Ross).
First samples were taken on Tuesday 1st March. The Riesling had a Baume (sugar level) of 11.2 and the Chardonnay a full Baume ahead with 12.2. This caused another discussion of when to pick? On some advice from James Kellie (Harewood Estate) our winemaker we decided to pick in the evening of Wednesday 9th March. Picking of white grapes is essential at night so the berries have time to cool down from daytime temperatures.
Photos of harvest and bird net removal will be posted on Facebook/duckettsmill

In the Cheese Factory
Dallas and Ross have been at it again with another new cheese we call "Franklyn Creamy Gouda". This is an extra creamy version of our award-winning "Scotsdale Gouda".  Based on an old Dutch Cheese with a beautiful  soft-style creamy Gouda with a gentle nutty flavour, can be eaten slightly earlier than normal Gouda. Great for sandwiches or just enjoy with a glass of Ducketts Mill Riesling.

Around Cellar Door
Christmas holidays have come and gone and with Easter just around the corner we have a Chocolatier busy making a small range of Easter Eggs. Also available at the cellar door is a range of hand-made Chocolates which include Rocky Road, Choc coated Brazil Nuts, Peanut Brittle, Choc Freckles to name a few.
Meanwhile Matt has been busy making Fudge to keep up with the demand. Popular flavours recently have been Butterscotch Caramel, Cookies & Cream and Choc Mint Swirl.

Competition
We welcome our guests to post photos on our Facebook page of you and your friends or family enjoying our wines and cheeses and we will choose the best photo and the winner who will receive a bottle of Ducketts Mill 30 year old Port delivered to your door! So get your cameras out.... Winners will be announced in future newsletters and on Facebook.
Winners need to be 18 years or older.



     

When you next visit our cellar door be sure to ask
Ross for a photo in our cheese head hats. 



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