What’s in a name?

All our wines are handmade for you to enjoy, and each one has a special place in our hearts. There is a lot of planning and preparation that goes into making our wines; from growing the grapes to you the customer buying our wines.

 

But what is in a name? And why goats? Well, we are glad you asked. Each of our wines are named for a reason and here they are:

 

Our goats are an integral part of the Raidis team, and we consider them part of the family. So, what better way to recognise their contributions than to name many of our wines after them and make them the hero of our label.

 

“The Kid” Riesling is released young, is lively and bright, and will age well with care (although at no point does the wine turn into a Billy or Mama Goat). A kid in the goat world is the name for the baby goat.

 

Our “Cheeky Goat” Pinot Gris is not your typical reflection of the style, and neither are the goats whom this wine is named after. It has a personality all its own, and it’s the wine that has a playful side; the one that does things that bit differently.

 

The “Wild Goat” Shiraz is a beautiful Coonawarra Shiraz, but one that has no interest in conforming with the others in the group. It’s also reflective of the early history of the vineyard. In its early, less “well-kept” days, you’d need to be a wild goat to live there.

 

The “Mama Goat” Merlot is the feel-good wine of the bunch. It’s the one where each glass feels like a warm embrace from your own mother. It’s soft, comforting, and has you always wanting to come back for more.

 

The leader of the pack, “Billy” Cabernet is the boldest of them all. It is a wine that demands to go well with everything and has no need to play well with others if it doesn’t want to. Billy represents what the Coonawarra is most famous for, and that is a bold Cabernet Sauvignon that makes no apologies for being the way it is.

 

And for our flagship wine “The Trip”, the idea is simple. Just like a group of goats is called a “trip” of goats, our flagship wine is the collective of all our best parcels each vintage. This wine is one of elegance, of structure and the finest wine Raidis Estate produces each vintage.

 

And, we can’t forget our furry four-legged best mate, who gets his very own Sauvignon Blanc label, “The Kelpie”. He, like the wine, is full of life, playful and likes to keep things fresh.

 

Every Raidis wine shows a personality that reflects its namesake, so it’s not just paying lip service to the animals, we’re introducing you to them through the wines.

 

So, there you have it. A little insight into why we’ve named our wines the way we have, and how each wine shows its own unique personality which together creates the story that is Raidis Estate. So, next time you enjoy one of our wines, see if you can recognise the personality of its namesake here at Raidis Estate. 

 

Cheers!

Summer Scallop goodness!

Deciding what to have for Christmas lunch can be something that causes people to go into a bit of a spin. Do we do a roast, cold cuts, a BBQ, or something a little more exotic to spice things up? 

 

The latter can be a bit risky if you have Mr and Mrs Conservative at the table, but to help guide you with a little foray into something a bit different, we’ve got this stunning recipe for Scallops with Mango Salsa which is the perfect starter course, and we think will convince even the staunchest traditionalist this Christmas. And of course, we’ve even wine-matched it for you!

 

What you’ll need:

Large, dry-packed scallops, rinsed and patted dry

2 tbsp. finely grated parmesan cheese

 

Mango-Melon Salsa

¾ cup finely diced mango

½ cup finely diced rockmelon

¼ finely diced red onion

2 tbsp. minced mint leaves

pinch of chilli powder

½ lime, juiced

pinch lime rind

salt and pepper to taste

 

Method:

 

Mix all Salsa ingredients together in mixing bowl.

 

Gently press each end of scallop into finely grated cheese on a separate plate.

Heat 2 tablespoons of olive oil in large, non-stick pan over medium-high heat. Once the oil is hot, add the scallops making sure they don’t touch each other. Fry for 2 minutes each side (scallop size dependent). They should have a golden-brown crust outside, and the middle should be rare-ish (they will finish cooking on their own).  

 

Serve with Salsa. 

 

This super easy dish will excite all your taste buds, and leave you grinning like a Cheshire cat. And best of all, if you’re lucky enough to have a bottle of The Kelpie Sauvignon Blanc, you’ll have the perfect pairing to convince even the toughest critics this Christmas. But beware, once you try this, Christmas lunch may never be the same.

 

Enjoy!

Minimal Intervention

There is quite a bit of chatter recently about this concept of minimal intervention winemaking, and many wine brands are using the lack of definition and understanding in the market to push branding agendas and play on misconceptions to portray their wines in a certain light.

 

So, what does minimal intervention mean?

 

Intervention refers to the level of inputs from external sources to the processes of growing the grapes and making the wines. The greater the intervention, the less the wine becomes a pure representation of the vineyard, and more a representation of the winemaker’s style.  

 

The intervention in winemaking can really be divided up into 2 broad sections, Vineyard and Winemaking.

 

Vineyard.

This part essentially considers things like vineyard management techniques and other things like pruning method, deficit irrigation (or not), rod or spur pruning amongst others.

 

At Raidis Estate this is where our goats really shine, as they are the key to helping us avoid using unwanted sprays and treatments in our vineyard.

 

Winemaking.

This area of the process is really where it’s the easiest to “intervene” and influence the resulting wine style.

 

There are so many options when making wine, and ultimately the choices (interventions) made by the winemaker are guided by the “house style”, and with the aim of creating the best possible finished wine.

 

Examples of these options are things like the type of yeast added to ferment the grape juice to wine, or if indigenous yeast is used (i.e. no added yeast, just what’s already in the winery), through to the temperature of the fermentor the age and toast of the barrels used to age the wine to name just a few.

 

Winegrowing and Winemaking is very much a science and an art form, and at any point during the process inputs can vary the resultant wine.

 

Intervention need not be thought of as a dirty word as it can bring the winemaker’s unique palate and skill into the process, and help to create the very best representation of what the wine can be.

 

What we would say about the way we do it, is that we intervene only just enough in the process to show you the best version of Raidis Estate, and in doing so producing beautiful, expressive wines which showcase both our estate vineyard in the Coonawarra, and the expert skill of our Winemaker to bring it all together in the bottle.

 

Cheers!

 

 

 

Greek, but not a Charcoal Grill

 

All those that know and love Raidis Estate will already be familiar with our Greek Charcoal Grill, but for something a little different, we wanted to share with you a delicious recipe for another quintessentially Greek dish, Spanakopita (or Spinach Pie).

 

This amazing dish, although not cooked on the Charcoal Grill is a great alternative, especially for when grilled meat is not the flavour of the month (or night).

 

Here’s what you’ll need:

 

200gm melted butter (mixed with 125ml olive oil)

500gm spinach

300g fetta cheese (can use ricotta cheese instead)

3 eggs

Pinch of nutmeg

125ml milk

Black pepper (to taste)

Filo pastry (homemade or store-bought)

 

Method:

 

Preheat oven to 200C. Brush large baking dish with the butter and olive oil mixture.

Wash the spinach, then dry off and roughly chop. Place into a large bowl. Add crumbed fetta cheese, eggs, nutmeg and milk. Mix well, and season with black pepper.

Place a layer of filo pastry on the base of the baking dish, and pour the spinach mixture over, then cover with another layer of filo.

Score the pastry and brush with butter/ oil mixture.

Moisten the edges together and crimp. Sprinkle with a small amount of water before putting in the oven.

Bake for 30-40 minutes, or until pastry is golden and crispy.

Lightly sprinkle with more water once you’ve taken it out the oven and serve immediately – tzatziki is a delicious addition to serve with.

 

And if you want to make individual Spanakopitas, you can cut the filo into strips and place a tablespoon of the filling at one end, and then fold the right corner over to the left to make a triangle. Continue folding until you have a neat triangle parcel.

Brush with butter and oil mixture and cook until golden and crispy.

 

This recipe has stood the test of time and is still absolutely delicious every time we make it. And the best part, it pairs perfectly with our ‘The Kid’ Riesling, or ‘PG Oak Project’ wines.

 

Enjoy this gem with a glass of Raidis Estate next time you want to show off your culinary skills to your friends and family.

 

Cheers!

 

 

The land where Cabernet is King

At Raidis Estate we one of a bunch of wine companies in the Coonawarra driving real change in the region and putting our own stamp on the wines and the experience visitors have when they come to visit.

 

These new wine styles are being matched with a plethora of events dotted throughout the year designed to showcase the wines, to enjoy delicious food, and to entertain our guests.

 

A few things you may not know about Coonawarra

 

The Coonawarra is widely recognised as one of Australia’s best wine regions, and with the first grapes dating back to 1891, it’s no spring chicken.

 

Since then, vignerons and winemakers have worked tirelessly to make the Coonawarra Australia’s most famous cool-climate region for growing Cabernet Sauvignon.

 

And whilst the flagship variety is without a doubt Cabernet Sauvignon, the Coonawarra produces beautiful wines from many other varietals such as Merlot, Shiraz, Cabernet Franc, Chardonnay and Riesling to name a few.

 

The wide selection of grape varietals has set the scene for the emergence of these youthful new winemakers making their own unique styles and versions of Coonawarra.

 

The “New Coonawarra”

 

These new wines and winemakers are forging what can be thought of as the “New Coonawarra”, and whilst they draw on everything that has come before them, there is certainly a rewarding new shift in the way forward for Coonawarra. 

 

For those that love the quintessential Coonawarra Cabernet, don’t despair, that heritage that has made the Coonawarra what it is today will always remain and be at the heart of these wines. You can think of this more as a development of the region and the styles, rather than a fundamental change.

 

Whichever way you look at it though, there was and still is something for every palate, now with even more choice and individual influence for the wines coming out of this amazing region.

 

Enjoy!

Dreaming of Singapore noodles

As the excitement builds and the countdown starts (well in advance, but we’re super excited) to the 2019 Living the Dream trip to Singapore, we just have to start preparing our taste buds for the amazingness that awaits us.
 

Today has us dreaming of Singapore cuisine, and what better way to whet the appetite than with this amazing Singapore Noodles recipe.

 

What you’ll need:

 

300g peeled green prawns

300g chicken breast fillets, finely sliced

1 tbsp. Chinese rice wine

60ml light soy sauce

1 tbsp. grated fresh ginger

250g dried vermicelli noodles

60ml vegetable oil

1 tbsp. curry powder

1 red capsicum, halved and thinly sliced

6 green shallots, trimmed and sliced

60ml chicken stock

Fresh coriander sprigs to serve

 

Method:

 

Combine the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons grated ginger in mixing bowl. Cover and place in the fridge to marinate for 30 minutes.

 

Meanwhile, place the noodles in a heatproof bowl, cover with boiling water and set aside for 5 minutes to soften. Then drain.

 

Heat 1 tablespoon of oil in a wok over high heat. Add prawn mixture and stir-fry for 1 - 2 minutes or until just cooked through. Remove from wok and wipe wok clean with paper towel.

 

Heat the remaining oil in the wok over high heat, add the curry powder and stir-fry until aromatic (approx. 30 seconds). Add capsicum, ½ the shallots and the remaining ginger. Stir-fry for 1 minute or until shallots soften. Add the prawn mixture, stock and remaining soy sauce, and season as required with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallots to serve.

 

So, if this recipe has your taste buds wanting more, all you need to do is make sure you’re a Billy Goat club member, let us know you’re keen to join us and prepare yourself to live the dream in Singapore with Team Raidis.

 

Hell yeah! 

La Dolce Vita

Did you know that goats can be taught their names and to come when called? And that each Kid, when born, has its own unique call and scent? This is how the Mama Goat recognises its Kid, not by sight.

 

It’s a sweet life for our goats here at Raidis Estate, which is a good thing for them as goats can become depressed when kept on their own as they are social animals. Now we’re not claiming that our goats are as well behaved as we’d always like, but they do work hard for us in the vineyard.

 

Throughout other parts of the year, our goats get to kick back and enjoy lazily munching on pastures without a care in the world, not something that can be said for some of the less fortunate goats in the world.

 

A little-known fact about goats is that their meat is the most consumed meat per capita worldwide! They say that ignorance is bliss, so we don’t tell our goats those kinds of details, and with their proclivity to getting depressed with things, we simply have them training (eating grass) in the off-season so that when weed control duties are required, we put them into our vineyard and they get to work doing what they do best, eating.

 

Goats are foragers, not grazers so if we left them in the vineyard too long, they might start to eat some things they shouldn’t, i.e. like our grapes. We don’t blame them for that because of how delicious they are, however, them eating all the fruit stops you from being able to enjoy the amazing Raidis Estate wines.

 

So, next time you see our goats looking like they’re just swanning around eating, bear in mind they’re doing very important work, and those happy goats, are well-fed goats.

 

 

 

 

A Spring Shindig at Raidis Estate

Spring has gone and gotten us all excited for what is without a doubt one of the favourite events on the Raidis Estate social calendar. Our Spring Shindig is all about bringing together all things special to us at Raidis Estate, and that includes you!

 

So, for this year’s Spring Shindig, we’ve partnered up with our great mates at The Cide Project to bring you the best beers and ciders in town, and the local band The Led Sleds will have you dancing the night away on the dance floor (or wherever you feel like dancing).

 

Of course, no event would be complete at Raidis Estate without Chris firing up the Greek Charcoal Grill and delivering to you some of our favourite dishes which are sure to see you well fed and loving life.

 

Raidis Estate’s finest will be flowing, and the atmosphere is always great when we bring together all things food, wine, live music and great people.

 

Clear your calendars.

 

Saturday 3rd November at 6pm, make sure you’re not anywhere else but living it up at Raidis Estate.

 

A $40 ticket gets you in the door and will see you with a glass in hand (which you get to keep), along with a delicious meal straight from the Charcoal Grill to enjoy before dancing the night away. And if you want to eat before you come, a $10 ticket gets you in the door and glass in hand.

 

Not that we think you’ll need more inspiration, but to get you here we’ve organised a return bus from Mt Gambier for just $15 per person, so no need to argue about who should be designated driver.

 

Jump on the Raidis Estate website and book your spot for what will be an amazing Spring Shindig at Raidis Estate.

 

We can’t wait to see you!

Become a part of something special

For anyone who has been to our cellar door or who has experienced our delicious wines, you will know that our goats are part of the family and framework that is our winery. And, they feature prominently on our logo.  

 

They are an integral part of our business and our life at Raidis Estate. If you’re anything like us, you’ll love being part of something special, something unique, and something exclusive! Oh, and you’ll also love wine!

 

At Raidis Estate, we have our very own unique and exclusive wine club which is affectionately known as the Billy Goat Club, designed for lovers of great food and delicious wines.

 

Becoming a Billy Goat club member makes you a part of our business and a part of the Raidis Estate story forever. You become like family to us. You also get some great deals on wine, events and all things Raidis Estate. Oh, and did we mention that we have a members-only trip to Singapore coming up?

 

Still on the fence? Well here is what is on offer to entice you further.

 

• There’s no membership fee and free freight for whole cases.

• Priority access to our most limited release wines – like our annual project wines.

• A dozen of our premium wines delivered to your door twice a year (white, red or mixed). The best part is you get to choose.

• 15% off all Raidis Estate wines and merchandise all year round.

• Gift service – we will send wine and merchandise on your behalf to family and friends with a personalised card (so you never need to work out what to get those loved ones)

• Invitations to events and bonus offers – including the coveted Greek Charcoal Grill and our Living the Dream Day, which normally sells out exclusively to our Billy Goat Club members.

• Vintage reports and tasting notes with suggestions of when to drink and food accompaniments.

• Billy Goat Club member key ring.

• And to top it off, we hold exclusive members-only days and events which you can share with other lovers of Raidis Estate.

 

Becoming a club member will see you invited to all the best events which will fire up your social calendar, and will keep you well stocked with Raidis Estate’s finest, so you’ve always got delicious, premium wines handy to pair with whatever culinary delights you have prepared.

 

It also makes the perfect Christmas gift for that super hard to buy for family member… Hint, Hint!

 

It will be the best decision you ever make, so don't be a silly goat, become a billy goat.

 

We’d love to have you.

 

 

The taste of Spring

 

It’s interesting how different seasons and times of the year will often dictate the kinds of foods we eat. In the winter, it tends to be hearty, warming soups and bread, roast meats and potatoes, and in the summer, it’s salads, fruits and things like Asian-style fish. For us in the Springtime, we can’t go past a delicious Spring lamb dish.

 

So, for your taste of Springtime, we just have to recommend this amazing recipe to you.

 

Dukkah-crusted Lamb cutlets with quinoa salad.

 

What you’ll need:

 

For the Salad –

200g quinoa

handful fresh parsley

1 tbsp chopped fresh mint

1 red capsicum, finely diced

1 cucumber, finely diced

1 red onion, finely diced

2 tbsp olive oil

1 lemon – juice only

salt and pepper to taste

 

For the Dukkah

½ tsp. cloves

1 tsp. fennel seeds

1 tsp. coriander seeds

1 tsp. cumin seeds

1 tsp. paprika

pinch turmeric

½ tsp. chilli flakes

50g hazelnuts, chopped

30g pistachios, chopped

1 tbsp. sesame seeds

4 tbsp. honey

1 orange, juice only

4 tbsp. olive oil

salt and pepper to taste

 

For the Lamb

 

12 x Lamb Cutlets

Method:

 

For the quinoa salad, mix together quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season to taste with salt and pepper.
For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. Place in a pestle and mortar and grind until smooth.
Combine the spices with the rest of the dukkah ingredients in a bowl and mix until combined.
Rub each cutlet with the dukkah and orange juice mixture and place on a BBQ grill for 2-3 minutes each side or until cooked to your liking.
To serve, place some of the quinoa onto serving plates, and position 3 cutlets on top of the salad on each plate.

 

You can play around with different layouts of the lamb cutlets for great effects, and a little tip whilst cooking is once you’ve cooked both sides of the cutlets, place them on their side/back to cook the fat layer. This crisps up the fat layer and is absolutely delicious.

 

Feel free to create your own unique spin on this recipe, but whichever way you do it, be sure to think about which Raidis Estate wine gets your mouth watering as the perfect pairing partner for this dish. Just quietly, we recommend the Mama Goat Merlot.

 

Enjoy!