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Raidis Estate

 

 

Raidis Estate
 
25 March 2019 | Raidis Estate

A day in the life of a Billy Grape

Living life as a grape grown from vines on a patch of red earth in the Coonawarra is a good way to live. There is plenty of water, care, and comfort.

 

And if you walk through the vineyards you might find a little guy by the name of Billy; not unique in his name, as he has many other brothers and sisters with a similar name, but for this story let’s call him Billy 1.1

 

Come March and April, life takes a dramatic turn for Billy grape 1.1. The once tranquil vineyard starts to become a hive of activity as all the growing and ripening comes to fruition. He’s looking mighty fine if he does say so himself. He is big, full and juicy.

 

And, what starts out as living the dream for a Billy grape is all about to change dramatically, like it or not.

 

As people flood through the vines and start clipping and picking at the Billy grapes, popping them into buckets, and then into bins, the journey starts for the little Billy grape from vine to wine.

 

He’s been hearing about this day for a long time and now that it’s here he’s a bit apprehensive about what comes next. And just like that, his turn comes around as a sweet blonde-haired lady with one neat snip cuts him and his bunch of fellow Billy grapes from the vine.

 

Once all packed tightly with his brothers and sisters in the bins, they are popped onto a truck and sent on a little journey to a nearby winery.

 

It’s here where things get interesting. The little Billy grapes are put into big machines, squashed and mashed and left to sit for several days whilst the colour of their skins merges with the juices flowing out of them, and their sugary insides turn into alcohol.

 

Talk about getting close to your brothers and sisters, they are now intimately combined. It sounds a little rough, but Billy 1.1 knows that it’s his destiny, and together they make a beautiful deep crimson colour that can only be made by coming together.

 

After several days of stewing in their own juices so to speak, the little Billy grapes are put into another machine where all the skins are pushed to the side and just the crimson liquid flows effortlessly out.

 

If you were to ask that little Billy grape what he thinks of this process, he would say this is what I’m destined to be… So, I’m ok with this transformation.

 

After ageing away with his brothers and sisters in oak barrel homes, they are tested and split up into bottles.

 

It’s from now on that Billy really gets to shine as he’s shipped all over Australia and the world to appear on dining room tables, pulled out for special occasions, and placed on shelves in wine stores ready to be picked up, opened and enjoyed.

 

We know that’s just how he likes it so if you see little Billy 1.1 and his brothers and sisters on your table, say hi from us.

 

Time Posted: 25/03/2019 at 10:31 AM
Raidis Estate
 
18 March 2019 | Raidis Estate

Autumn Warming

Autumn is upon us and as the days go from hot to temperate, we start thinking about delicious recipes for warming and nourishing, especially on the back of cool mornings in the vineyards at vintage.

There is nothing better than a big bowl of ramen soup to warm you up. One to make when you have a bit of free time on a Sunday arvo, or a lazy Friday night, this recipe is sure to delight. 

And, it will pair perfectly with our smooth and delicious Mama Goat Merlot.

 

Duck Stock

Adapted from New York Times


makes about 1-quart stock
1 (5-7 pound) duck carcass and neck
10 cloves of garlic, peeled and smashed
10 sprigs fresh thyme leaves
1 shallot, peeled and sliced
1 large onion, cut in half
1 large carrot, sliced into 1-inch chunks
2 celery ribs, sliced into 1-inch chunks
1 bay leaf
several sprigs of parsley
sea salt and black pepper

Preheat the oven to 180c.  Put the duck carcass, garlic, thyme, shallot, onion, carrot, and celery in a roasting pan.  Roast, turning every now and then, until well-browned all over; about one hour.

Transfer the contents of the roasting pan to a large stock pot.  Pour off any rendered duck fat and reserve.  Add the bay leaf, parsley, and 10 cups of water to the stockpot.  Bring to a boil and then immediately reduce to a simmer.  Cook, skimming and discarding any foam that floats to the top, for two hours.  Cool slightly and strain.  Season with salt and pepper. Refrigerate overnight.  The next day, remove from the refrigerator and remove the layer of fat that has accumulated on top.

 

Duck Ramen Broth

For 2 servings
Duck Stock (from above)
2 stalks lemongrass
2-star anise
1-inch piece fresh ginger, sliced

Slice off the very bottom of the lemongrass stalks and the tops of the lemongrass, so that you have 3-4″ pieces.  Peel off any dried-out layers.  Slice the lemongrass in half lengthwise. Slightly bash the lemongrass with a rolling pin to help release some of its aromatic oils.

Pour the duck stock into a pot.  Add the lemongrass, ginger, and star anise.  Heat until warmed through.  Add the toppings.

 

The Toppings

1 cooked Duck Legs
2 soft-boiled duck eggs
Baby bok choy
Kimchi, chopped
Toasted nori strips
Green onions/scallions, thinly sliced
Ramen noodles (cooked, according to package instructions)
 

Garlic and Togarashi Oil

2 small shallots, finely minced
3 cloves of garlic, finely minced
1 teaspoon sesame seeds
pinch of sea salt
1/4 cup mild-tasting olive oil
2 1/2 tablespoons Schichimi Togarashi (Japanese seven spice)

Combine the minced shallot, garlic, sesame seeds, salt, and oil in a small pot.  Set over low heat. Slowly cook, stirring periodically until the garlic has softened and lightly browned; 5-6 minutes. Turn off the heat and add the Togarashi.  Stir.  Let sit for a few hours or overnight.

 

Time Posted: 18/03/2019 at 10:35 AM
Raidis Estate
 
12 March 2019 | Raidis Estate

Some completely useless wine facts that are worth knowing!

 

There are so many fun facts about wine; it’s uses, it’s drinkers and what people do when they drink too much (which we won’t go into). And, there are also a lot of fun facts that are worth knowing, even if it’s just for a trivia night.

 

So how many of these did you know before?

 

  • The oldest preserved bottle of wine is nearly 1700 years old and it is on display in a German museum. That’s one hell of an old wine! I wonder if it will ever be opened?

 

  • Rumour has it putting ice and salt in a bucket will chill white wine or Champagne faster. We are yet to try this but if you know the answer, we’d love to hear it!

 

  • Always pushing the boundaries of the weird and wonderful... In Japan, there is a spa where you can swim in wine. EWWW

 

  • True or false? – Do you pronounce the “t” in Moët & Chandon Champagne? Potentially depends on how upper crust you are.

 

  • Prince Charles has an Aston Martin that runs on biofuel made out of wine. Completely useless fact but interesting nonetheless.

 

  • According to the Wine Institute, Vatican City drinks the most wine per capita in Europe at 74 litres of wine per person per year. That's a full two times more wine per capita than Italy. Clearly ‘Holy water’!

 

  • A red wine glass should have an edge that's angled slightly inward. Supposedly to make it easier to smell the wine's aromas.

 

  • Australia has some of the oldest grape vines in the World. True story.

 

  • An experiment was conducted in 2001 with 54 undergraduates who were studying wine tasting and winemaking at the University of Bordeaux. The researcher asked them to describe one glass of white wine and one glass of red wine. They didn't know that the glass of red wine was actually white wine dyed red. Not one of the 54 students realized they were drinking white wine.

Time Posted: 12/03/2019 at 10:47 AM
Raidis Estate
 
4 March 2019 | Raidis Estate

Easters treats

Yep, we are with you when everyone groans when they see hot cross buns in the supermarket weeks after Christmas… I mean come on now!

 

But the truth is that every year, Easter does tend to creep up on us. And yep we hate to say it, but Easter is coming up real fast. Hello March!

 

So this is just a little reminder, a gentle nudge to stock up on your favourite Raidis Estate drops. We have some new vintages in some of our reds, and they make either the perfect Easter gift for friends, to take to a shack with you for a family visit or just for yourself. You don’t even have to share them.

 

The kids get all the chocolate treats so why not treat yourself.

 

Oh and also here’s a delicious recipe for hot cross buns as well if that’s more your style.

 

What you'll need

11/4 cups milk

60g butter

4 cups bread flour

3 x 7g sachets instant yeast

1/2 cup brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking powder

1/2 tsp bicarb soda

1 lemon, rind finely grated

1 cup sultanas and raisins

2 eggs

1 tsp vanilla extract

1/2 cup plain flour

4 tbs water

1/4 cup golden syrup

1/4 cup boiling water

 

Method

1. Preheat oven to 180°c. Lightly grease an oven tray.

2. Place milk and butter in a saucepan over gentle heat and stir until butter has melted. Remove from heat and cool to lukewarm.

 

3. Meanwhile, combine flour, yeast, sugar, spices, baking powder, bicarb soda, lemon rind, dried fruit and a pinch of salt in a mixing bowl. Lightly whisk eggs and vanilla together and add to dry ingredients. Use a wooden spoon to gently stir in the milk and butter mixture until the dough comes together.

 

4. Turn out dough onto a clean surface and knead for 10 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap and place in a warm spot for 11/2 hours or until doubled in size.

 

5. Turn out risen dough onto a clean surface and, using your hands, knead it back to its original size.

 

6. Form dough into 12 evenly shaped buns. Place buns onto prepared tray and loosely cover with plastic wrap, leaving enough room for the buns to rise. Allow 30 minutes for them to rise again.

 

7. To make flour paste, mix flour and water together to form a smooth paste and spoon in a piping bag. Pipe a cross on top of each risen bun, then bake for 15 minutes or until golden.

 

8. Meanwhile, to make the glaze, mix golden syrup with 1/4 cup boiling water. Brush over cooked buns while they are still hot. Serve while warm.

 

Enjoy!

 

 

Time Posted: 04/03/2019 at 9:57 AM
Raidis Estate
 
25 February 2019 | Raidis Estate

A Vintage Burger

Vintage time in the Coonawarra is the busiest time of the year for us. We’re busily checking our vineyards, monitoring the grapes as they ripen, picking them in optimum condition and then delivering them into the winery where we work our magic and produce the amazingness that you’ll find in the bottle.

 

But how do we manage it all you ask? Well, it’s many coffees, minimal sleep and often eating on the run as we (try to) juggle all the balls. So, in the spirit of sharing the wealth, we thought it a good idea to share with you one of our favourite vintage food options. It’s quick and easy, delicious, and is the perfect pairing to our Wild Goat Shiraz to boot.

 

What you’ll need

 

Patties

1kg premium beef mince

1 onion, finely chopped

3 garlic cloves, finely chopped

2 tsp. Dijon mustard

1 tbsp. Worcestershire sauce

Parsley, a small handful – chopped

1 dill gherkin, finely chopped

1 egg, large

 

To serve

1 tbsp. canola oil

8 slices Jarlsberg cheese

8 burger buns

4 tbsp. kewpie mayonnaise

2 tsp. Dijon mustard

Avocado, sliced

Tomato, sliced

Red onion, sliced

Cos lettuce

 

Method

Place all the beef pattie ingredients together in mixing bowl. Season with Sea salt and Black pepper and combine. Cover and chill in the fridge for 1 hour.

After 1 hour, remove the mixture from fridge and divide into 8 equal portions. Shape by hand into burgers.

Preheat oven to 180C.

Once you have the patties ready, heat griddle pan over high heat and drizzle with olive oil. Place patties onto a hot grill for 1-2 minutes each side depending on thickness until nicely browned and sealed.

Once sealed, place Jarlsberg cheese onto each burger, and place in oven.

Cook in the oven for 5-10 minutes or until cooked through and cheese is melted.

Whilst the patties are in the oven, prepare burgers by cutting rolls in half and placing them open-side down on the hot griddle pan. Once toasted, place the “To serve” ingredients into the roll.

Remove patties from oven and place on the rolls, and feel free to serve with a bowl of French fries.

 

Enjoy!

Time Posted: 25/02/2019 at 10:08 AM
Raidis Estate
 
18 February 2019 | Raidis Estate

It’s about closure

It’s the (now) age-old argument of screw caps vs. corks to seal wine bottles, and which is the better way to go? There are clearly two good arguments here which both have their virtues, however, we believe that screw caps show our wines in the best possible light, and they are better for keeping our wines fresher for longer, and provide longevity in ageing.

 

Here’s why:

 

Oxygen

 

The main difference between corks and screw caps is the amount of oxygen they allow through them and into the wine in the bottle. As a rule of thumb, the more oxygen, the faster the wine will age. When wine ages, it essentially undergoes composition changes which soften the wines and improve the integration of all the components.

 

Oxygen rates on screw caps are controlled for more even ageing, and cork, being a natural product generally will have more variance in how much oxygen it will let through, and offers less control over the ageing process.

 

Appearance

 

Clearly, there is a visual difference between a bottle that has a cork in the top and one which has a screw cap. Until relatively recently (1970’s onwards) in Australia, the cork was the preferred method to seal wines and is still used a lot internationally, largely due to the fact many see a wine as “premium” if it has a cork in it. This is not necessarily the case.

 

In Australia, screw caps are now the preferred closure for wines due to their sleek look and quality control. Over 90% of wines bottled in Australia now are under screw cap, not cork. Many of Australia’s most expensive wines are now using a screw cap, so gone are the days where premium wines only had corks.

 

Quality

 

One of the problems corks can have that screw caps will not, is cork taint. Cork taint is caused by chlorine-based sprays which some European countries use on their cork trees. If they use these sprays on their trees, when they harvest the bark to make corks, the taint can come with it and can absorb into the wine, thereby causing the taint. Wines bottled under screwcap will age slower and more evenly than corks and will be fresher when opened as compared to the same wine if it were sealed with a cork, and there’s no risk of cork taint.

 

Now the cork fans out there will have their own point of view on what works better for their wines, and their own arguments as to why cork is better, and that’s fine. We don’t have any issues with using corks (providing there is no taint), but we use screw caps because we believe they are the best for our wines and show all our Raidis Estate wines to the great people who drink them in the best possible light.

 

 

 

Time Posted: 18/02/2019 at 10:16 AM
Raidis Estate
 
10 February 2019 | Raidis Estate

The year of the Pig, and the Goat

2019 is the year of the Pig in the Chinese Zodiac, and with the advent of Chinese New Year, we thought what better way to celebrate than with a tip of the hat to the year of the PIG, a stunning pork belly recipe, and a perfect Raidis Estate wine match with our PG Oak project wine.

 

Now, we do have to be a little discrete here in making a big deal about the year of the Pig, as the team Raidis goats have a bit of a chip on their shoulder when we talk about other animals, so we’re making this the year of the Goat too, just at Raidis Estate.

 

We are pretty sure the goats will be happy with that, as we’re matching the dish with one of our/ their wines, there’s a prominent goat on the front label, and of course the wine is the champion of the match!

 

Asian crispy pork belly

 

What you’ll need

1kg pork belly

2 cloves garlic, crushed

2 tsp. fresh ginger, finely grated

2 tsp. Chinese five spice

60ml light soy sauce

60ml hoi sin sauce

60ml dry sherry

¼ cup brown sugar

½ tsp. olive oil

1 ½ tsp. sea salt flakes

 

Method

Place pork belly on a wire rack (over the sink) rind side up, and carefully score rind at 1cm intervals. Gently pour boiling water over rind and then pat dry with paper towel. Allow to cool for 10 minutes.

Meanwhile, combine garlic, ginger, five spice, hoi sin sauce, sherry and sugar in a bowl. Add marinade to lined baking pan, and place pork in the marinade, skin side up.

Preheat oven to 180C, and roast pork belly for 45 minutes or until tender.

Brush rind lightly with olive oil and sprinkle with salt. Place pork under a hot grill until skin is crispy and golden.

 

Enjoy!

 

Time Posted: 10/02/2019 at 4:10 PM
Raidis Estate
 
4 February 2019 | Raidis Estate

Will you join Billy’s club this year?

 

There is a jam-packed year ahead for Billy and his band of loyal followers (Billy Goat club members), and so many reasons for those sitting on the fence to take the plunge and join in the fun (become a Billy Goat club member), not the least of which is that 2018 was an amazing year, and 2019 is going to be bigger, much bigger!

 

So, to whet your appetite, here are just some of the amazing things in store for Billy Goat club members in 2019 –

 

Wine and Dine with the Raidis crew and the other Billy members

 

Raidis Estate plays host to Tasting Australia’s Big Sky Banquet, an amazing 5-course banquet prepared by some amazing local Chefs, and delivered to long table dining at Raidis HQ where you’ll rub shoulders with the Team Raidis and fellow Billy members, and be wined and dined the Raidis Estate way.

 

The coveted Charcoal Grill

 

Of course, for lovers of the coveted Charcoal Grill events at Raidis Estate, Chris is all set to go and we have a bunch of events throughout the year where the deliciousness will feature for you to enjoy.

 

For deliveries, the envy of the Aussie cricket team

 

Being a Billy Goat club member sets you up for two of the best deliveries of the year. When you become a Billy member, we will send you a dozen of our finest produce twice per year, so you can always have a beautiful Raidis Estate wine on hand for that cheeky mid-week indulgence, or for that special occasion on the weekend.

 

Take flight with Raidis Estate

 

And for the piece de resistance, this year we’re not just setting the bar higher than ever before, we’re shooting for the stars with an exclusive Billy Goat members-only trip to Singapore!

 

Those lucky enough to book will be wined and dined for 4 glorious days in one of the culinary capitals of the world. Prepare to have your taste buds wowed, and to rub shoulders with the team from Raidis Estate, and with fellow club members in sunny Singapore.

 

And this is just a taste of the events you’ll get an invite to, and that you’ll never forget once you’ve been. We’re throwing caution to the wind in 2019 and putting on our best year yet, and we want you to come along on the journey with us.

 

So remember, don’t be a silly goat, become a Billy Goat!

Time Posted: 04/02/2019 at 10:44 AM
Raidis Estate
 
29 January 2019 | Raidis Estate

Did you see Mama Goat in China?

Mama Goat, like any good motherly sort, is always dependable, there through thick and thin but always has a few surprises up her sleeve, and that’s why we love her so much. She raises the Kid(s), she puts Billy in his place and is usually the instigator of the Trip. 

 

We can only assume that on one of these Trips that they went to China somehow, as we can’t come up with any other reason for just how amazingly well suited she is to pair with Peking duck, and who doesn’t love duck pancakes?!

 

If you’re lucky enough to be in the same place at the same time as our Mama Goat (Merlot) and delicious Peking duck pancakes, you’re in for a real treat. And to sway the odds in your favour here’s the recipe to create something quite amazing and pair with that bottle of Raidis Estate Merlot you already have in your wine fridge.

 

What you’ll need

1 Peking duck – whole (buy pre-cooked)

½ cup plain flour

2 Tbsp. cornflour

¼ cup water

¼ cup milk

2 eggs

2 Tbsp. butter, melted

6 spring onions, washed

½ cup hoi sin sauce

 

Method

Combine flour, cornflour, water, eggs, milk and half the butter into food processor and mix until smooth. Pour batter into a jug, cover and set aside for 15 minutes.

Meanwhile, heat a non-stick frying pan over medium heat and brush with remaining butter. Remove a tablespoon of batter and pour into the middle of the pan. Spread to form a thin pancake.

Cook for 2 minutes, then flip and cook for an additional 1 minute. Repeat process until all batter is cooked.

Place pre-cooked Peking duck onto the chopping board, and cut meat into long thin portions to fit pancakes.

Place duck piece/s, 2 pieces of spring onion, and a splash of hoi sin sauce into the pancake. Roll up and serve. 

 

And there you have it, a little trip to Peking from the comfort of your own home, and one of Raidis Estate’s finest to go with it. 

 

Enjoy!

 

Time Posted: 29/01/2019 at 9:58 AM
Raidis Estate
 
21 January 2019 | Raidis Estate

Is it going to be a good vintage?

As winemakers, we often get asked by people about how the vintage is looking, and whether we’re expecting it to be a great vintage, a good vintage, or something lesser than we’d like.

 

Luckily for us in the Coonawarra, seldom do we have lesser vintages. It’s more common that we expect either a good or a great vintage as in general, we’re blessed with great conditions to grow grapes.

 

But how do we know?

 

Well, there are a whole lot of tell-tale signs leading up to the vintage that give us a good idea of how the vintage will look well before we harvest the grapes and make the wine. So, to give you some insight into what we look for, we thought we’d share just a few of the things:

 

Just the right amount of rain

 

Firstly, the condition of the vines is key and this relates to a whole bunch of environmental factors and vineyard management practices. Ideally, we’re looking for a relatively cool, consistent spring with some nice rains to keep the moisture levels up in the soil and ensure that as the vines start to grow all the foliage needed to produce the grapes that they’re not too stressed for water during this time.

 

Capturing the sunlight

 

It’s imperative that the vines grow enough leaves during the growing season as it is these leaves that capture the sunlight and convert it into energy for the vines to produce the fruit. If there are not enough leaves, the vine will struggle to produce the energy needed to produce the grapes, and the ones it does produce can get sunburnt. And if there are too many leaves, the quality of the grapes can be affected due to over-shading of the fruit, and it’s a waste of water.

 

Fruit set

 

Another sign we can look at is the amount of fruit that the vine is producing in the early stages of the growing season, and as the grapes begin to ripen, we look at the uniformity of the crop to make sure the bunches are all progressing nicely, and that the fruit sets properly into nicely shaped grapes.

 

Temperature and Sugar

 

And of course, as the grapes start to ripen and any early growing season concerns have been overcome, we can look at how the sugar is accumulating in the grapes as they ripen. Ideally what we need is sufficient rain early and then we don’t want too much rain during ripening as it dilutes the sugars, flavours etc. of the grapes. The other key factor is the temperature during the growing season as if the weather is too hot, the vines can shut down, they waste water and the leaves get burnt and thus can’t efficiently produce energy for the vine. If the weather is too cold, then the reduction in acidity/ sugar accumulation in the grapes take longer and in some cases, the grapes may never reach optimal ripeness.

 

So, in a nutshell, these are just an idea of what we can look for in our vineyard and the grapes prior to harvest which shows us what the crop loads will be like, and of course how the quality will look. Luckily for us, we’re nestled nicely in one of Australia’s best winegrowing regions, and it shows in our wines!

Time Posted: 21/01/2019 at 11:51 AM