31 October 2018 | Raidis Estate
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.
23 October 2018 | 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!
16 October 2018 | Raidis Estate
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.
11 September 2018 | Raidis Estate
Getting the BBQ out and cooking for family and friends is one of our favourite things to do, and the first real glimpse of springtime sunshine has seen us dusting off the BBQ and spending some more time outside again after a few months of cold, wintery weather.
So, in true Raidis sharing fashion, we wanted you to experience the amazingness that is this delicious Barbecued Prawns with Lemon, Parsley and Garlic recipe, and pair it with one of our crisp and delicious white wines.
What you’ll need:
4 tbsp. Olive oil
4 tbsp. Lemon juice
3 tbsp. chopped fresh Parsley
1 tbsp. minced Garlic
Freshly ground black pepper to taste
Chilli flakes (optional)
700g uncooked fresh King Prawns, peeled and deveined
In 3 easy steps:
In a large glass bowl, stir together the olive oil, lemon juice, parsley, garlic and black pepper. Season with chilli flakes, if desired. Add prawns and toss to coat.
Preheat BBQ for high heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
Lightly oil cooking plate. Cook for 2-3 mins each side until opaque.
This recipe is so simple and totally delicious, and pairs perfectly with our “The Kid” Riesling, or “The Kelpie” Sauvignon Blanc. Whichever Raidis wine you opt for, you won’t be disappointed, just make sure there is plenty for everyone!
And to make this delicious recipe into a meal that everyone will love, consider adding some springtime favourites, such as a crisp garden salad or roasted seasonal vegetables, a warm breadstick, some baked potatoes, and a fresh fruit plate to finish.
7 August 2018 | Raidis Estate
So, I start out as a tree, generally in a forest either in France or the USA, but nowadays I can come from some lesser known places for wine Oak like Russia.
I grow up and after a few years get cut into pieces and stacked up, left out to weather in the elements for a few years… They call it seasoning, but that makes it sound a little more glamorous than it really is!
Once it’s decided that I’ve “seasoned” enough, Mr Cooper comes and picks me up and takes me to the Cooperage, where I’m soaked in water, bent into shape and shaved so I look all fresh and new… Now imagine someone did that to you!
And from there it gets worse, once they’ve cut me to the right size and shape, they pack me right next to the next guy, with no regard for personal space and lock us into place with metal hoops (rings) so that me and the other guys form the shape of the barrel. They do this to the guys on the ends too, except they’re called the “head guys” (p.s. they think they’re better than us). The next part is the worst, as once we’re formed together into a barrel, they light a fire and toast our insides with a fire bucket until we’re charred just enough.
Having said all of this, I’m not complaining as a little hard work never hurt anyone. From here on in it’s the sweet life. Once we’re all nicely formed and toasted, we head to the winery where the Winemaker fills us with the latest nectar of the gods!
Now is where I really shine. My body is porous so I let micro amounts of air through which helps to develop the wine, and I give up part of myself (tannin) to build structure and complexity into the wine. In the first year, I give up the most, and year after year a little less each time.
Ultimately, I know I’m a key part of the process of making great wines, and that’s what makes all the hard work early in life worthwhile. I tend to stick around as a barrel for quite a few years, and once I’ve run out of tannin to give, they just let me hold the beautiful wines to age gracefully.
Not really sure what happens after that as I’m not there yet. I wonder if they give me a medal…. I certainly think they should!
18 June 2018 | Raidis Estate
We love our Goats! So much so that most of our wines (and our wine club) are named after them. We’ve got the Billy Cabernet Sauvignon, Mama goat Merlot, Cheeky goat Pinot Gris, The Kid Riesling, and our Flagship Cabernet called the Trip.
Goats are amazing animals, who along with being funny to watch actually play a very important role in making our wines. We are not suggesting that they get involved with any foot stomping (as that’d be a bit weird), but they help keep disease pressure down in our vineyard which makes our vineyard practices more sustainable.
But back to some fun facts:
A male goat is called a buck or billy. Females are doe’s or nannies. Young goats are Kids, and a family of goats is called a Trip.
Goats have wine in their blood (not literally). 10,000 years ago (after they were originally domesticated in Northern Iran) their skins were used to make bottles to hold water and wine up until the middle ages.
Goats are extremely curious and intelligent. They can climb trees, and they can even be house trained!
Our goats are more to us than just lawn mowers. They play a very important role in making our beautiful wines, they are part of the family, and they are just hilarious to watch!
Come by and see our goats in action, and while you’re here be sure to visit the cellar door. And if you know something about goats that we don’t, we’d love to hear it!
12 June 2018 | Raidis Estate
There is something truly romantic about entering a dimly lit cellar to rummage through dusty bottles of wine in search of that perfectly aged bottle to share with your guests.
Then, once chosen you blow off the dust and cobwebs, and carefully decant the chosen wine in the hope that it has held up to the test of time and has been worth the wait.
So, how do you know what wines are worth buying to age in your cellar? Well, here is a general guide to starting a cellar of your own.
Start with price point. Any wine that is $20 or under is generally made to drink within a relatively short period of time (1-2 years depending), so wines you are looking to cellar generally sit a little higher in price point.
This is not to say that there aren’t excellent wines under the $20 price point, but this is a good guide if you are looking to start collecting wines and cellaring as a hobby.
The fruit will develop and change in the wine over time, but it won’t magically appear if it’s not there to start with, so pick wines that are sourced from quality fruit and premium wine regions as they’re more likely to age well.
Tannins are a big one in ageing (red) wines. The tannins provide structure for all the other wine parts to hold on to, so imagine tannins like a spider’s web that provide the framework to hold the wine together. The more structured the wine, the more likely it will hold up over time.
The reason big bold red wines often fair better in the cellaring process is that these wines have lots of oak tannins that hold the wine together in the cellaring process.
Acid plays an important role in preserving fruit flavours and the wines themselves (more so in white wines). Having the right amount and balance of acid in a wine will assist with the wine development over time. Tip – often the best ageing white wines will be quite acidic as young wines, but develop beautifully if cellared for a few years (or more).
Pick wines that you love
Most of all, pick wines that you love the taste of in the cellar door and that you can see how that wine might develop in a few years’ time, or better still try and get your hands on an older version of that wine to compare. It’ll be like looking into a crystal ball.
At the end of the day, there is no point buying wine you don’t enjoy just to cellar it. Oh, and if in doubt, the winemaker will usually provide some guidance on the back label of the wine on its cellaring potential.
28 May 2018 | Raidis Estate
We often have people ask us why do we decant a wine? And, when should we decant, or not decant?
We thought the best way to answer this is by explaining what decanting does to a wine.
In winemaking, air contact with the wine is both a friend and a foe for a winemaker. Various stages of the process require air contact (for some very technical reasons) as without it they wouldn’t happen.
Once the grape juice is fermented into wine, we try to keep air away from the finished wine as much as possible. The reason is that air causes the release of the beautiful flavours and aromas that we all love in our wines, which is great at the right time. However, once they are released they are lost forever, so we try to retain them in the wine until you open it.
After the wine has been in the bottle for a while, those beautiful flavours and aromas can become hidden until air is once again exposed to the wine, which is why we decant; to release those hidden gems! In general, the longer the wine has been in the bottle, the more hidden that deliciousness becomes and the greater the need to add the air before it is consumed.
We suggest as a rule of thumb; less than a year or two in the bottle, no need to decant. Longer than that in the bottle then it should be decanted.
And this goes for whites as well as reds. Most people think only reds should be decanted. This is mainly because we tend to drink our whites as young wines, whereas reds we’re happy to age a bit more.
So, next time you’re thinking should I decant the wine, remember the above, and if you’re still in doubt, give the wine a sniff. If you can smell the beautiful aromatics then no need to decant, and if they’re hiding, give it a decant first and enjoy!
21 May 2018 | Raidis Estate
A hand in the vineyard
At Raidis Estate winery we are passionate about making the best quality wines possible, and being an estate grown winery, we strive to deliver a great product from vine to bottle.
We are passionately involved in the whole process of growing the grapes and making the wine, so we can ensure a quality product and a great wine for you to enjoy with family and friends.
As part of our aim to be as sustainable as possible, we allow our family goats into the vineyards after we’ve hand selected the fruit to eat the remaining grapes.
These guys are serious vineyard hands, and this process helps to keep the vineyard clean and minimises disease pressure in the growing season.
The goats eat grass & weeds during the winter too so that we don’t need to spray or slash during this period. They are a winemaker’s best friend!
And at the moment, our goats are back doing what they do best. They’ve recently moved into our vineyards now that vintage is done to eat all the leftover grapes and weeds, and clean up our vines ready for the next growing season.
If you are heading to Coonawarra, pop by to have a taste of some Raidis Estate wines, and while you’re there you might also get to meet a goat or two and see these workers in action.
7 May 2018 | Raidis Estate
We all love our Mama Goats; they do so much for us! They love us unconditionally, put up with our bad moods, and they know just the right thing to say at the right time, whether we like it or not. Mother’s Day is the perfect time to say thanks to Mum, but it doesn’t need to be a time to go over the top. Here are our top things to do with your Mama Goat this Mother’s Day.
Cook Mum a meal
That could be brekky in bed, a salmon salad for lunch, or a delicious home cooked dinner. Your Mum will surely be impressed. Check out some of our other blogs for recipe ideas.
Take Mum out for the day
We are thinking winery visits, picnic in the park, or just out for a Sunday drive. Mum will love to just spend time with you and enjoy the day.
Plant a tree or veggie patch
With sustainability in mind, we love the idea of planting a tree or flowers or even a veggie patch with Mum this Mother’s Day. It’s something that will last a whole lot longer than a bunch of flowers.
Buy her something she will love
Buy Mum something that she loves this Mother’s Day. That could be something she’s always wanted; a voucher for a spa day, or maybe even a nice drop of her favourite wine. Our Cheeky Goat Pinot Gris or Mama Goat Merlot will go down a treat.
Showing Mum that you think she tops this Mother’s Day will make her feel all special. At the end of the day, the gift of time with your mum is the best gift you can give.