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Raidis Estate

 

 

Raidis Estate
 
31 October 2018 | Raidis Estate

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.

 

 

 

 

Time Posted: 31/10/2018 at 11:49 AM
Raidis Estate
 
23 October 2018 | Raidis Estate

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!

Time Posted: 23/10/2018 at 3:29 PM
Raidis Estate
 
16 October 2018 | Raidis Estate

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.

 

 

Time Posted: 16/10/2018 at 12:42 PM
Raidis Estate
 
9 October 2018 | Raidis Estate

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!

Time Posted: 09/10/2018 at 3:28 PM
Raidis Estate
 
1 October 2018 | Raidis Estate

The colour of summer

If there’s one thing we love more than seeing people enjoying the fruits of our labour, it’s talking about all things Raidis Estate.

 

We often get asked about the colour of our Pinot Gris; as in why is your Pinot Gris a Rose colour, when most other Pinot Gris are very light in colour, more like a white wine?

 

Well, the simple answer is that we think that the best Pinot Gris wines show the true expression of the grape and the region from which it has come. Something that many people don’t know is that Pinot Gris is a bit of an anomaly as far as white wines go, in that the skins of Pinot Gris grapes are a red-grey colour, as opposed to a Riesling grape which is green/ white, and a Cabernet grape which is dark red/ purple.

 

Pinot Gris is generally made in a white wine winemaking style, where the grapes are crushed and the juice removed from the skins immediately and thus making the style of Pinot Gris which has no red colour in it. At Raidis Estate, we make our Pinot Gris slightly differently, in that we keep the skins in contact with the juice for longer (prior to fermentation) to extract some of that beautiful colour from the skins into our wine, and in doing so the Cheeky Goat Pinot Gris is richer, softer, more luscious, and has a beautiful pink colour.

 

Whilst not strictly the “typical definition” of what some believe a Pinot Gris should be, it’s the style that best expresses the grape and the Coonawarra region from which it has been grown, and we feel the best way to create an experience for consumers of our beautiful Raidis Estate Pinot Gris that sets us apart from the rest.

 

Our focus is to make the best wines we can which are true to the variety, the region, and the Raidis Estate style. The Cheeky Goat Pinot Gris is the perfect summer wine, and as always is best enjoyed with delicious food, family and friends.

 

Enjoy!

 

 

 

Time Posted: 01/10/2018 at 12:51 PM
Raidis Estate
 
24 September 2018 | Raidis Estate

Pie-fect pairing

Usually, when people talk about food and wine pairing, it’s the entrée and main course that get all the attention, but we also love to take it that one step further and think about what we can pair with dessert.

 

This amazing blackberry pie recipe is one that we have found pairs beautifully with Raidis Estate’s Mama Goat Merlot, or Wild Goat Shiraz, accentuating the beautiful dark berry elements of these wines.

 

What you’ll need:

 

350g plain flour

Pinch of salt

3 ½ tbsp caster sugar

225g unsalted butter, chilled, chopped

80ml iced water

375g blackberries

1 tbsp cornflour

1 tsp finely grated lemon rind

1 ½ tbsp raw sugar

ice-cream or custard to serve

 

Method:

 

Place the flour, salt and 2 tablespoons of the caster sugar into a food processor. Add the butter and pulse until mixture resembles fine breadcrumbs. Add the water and process until mixture just starts to come together. Turn onto a lightly floured surface and knead until smooth. Wrap 2/3 pastry in plastic wrap, then wrap the remaining 1/3 in plastic wrap. Place in fridge to rest for 1 hour.

 

Meanwhile, combine the blackberries, cornflour, lemon rind and remaining caster sugar in a large bowl. Grease 6 x 12cm (top measurement) pie dishes.

 

Preheat oven to 200 C. Roll out large pastry portion on a lightly floured surface until 5mm thick. Cut 6 x 15cm discs from pastry, and line dishes allowing edges to overhang. Divide blackberries mixture among pies. Roll out the remaining dough on the lightly floured surface until 5mm thick. Cut into 1 cm wide strips. Brush edges of pies with water. Arrange strips into a lattice pattern over the filling and press down to seal the edges. Trim edges and place in the fridge for 30 mins to rest.

 

Brush tops of pies with water. Sprinkle with raw sugar and place on a baking tray. Bake in the oven for 20 minutes or until lightly golden. Then reduce heat to 180 C and bake for 15-20 minutes until pies are golden. Cool in dishes for 5-10 minutes, and serve with ice-cream or custard.

 

This dessert is sure to please even the fussiest of dinner guests. So, next time you’re planning to open a bottle of Raidis wine with dinner, maybe start with a dessert-wine pairing and plan the rest of the meal to suit. It’s a slightly different approach, but we’re sure you won’t be disappointed. Enjoy!

Time Posted: 24/09/2018 at 4:40 PM
Raidis Estate
 
17 September 2018 | Raidis Estate

Get eventful on the Limestone Coast

The Limestone Coast is full of things to see and do all year round, and with the winter months behind us, we set our sights on all the great Spring and Summer events coming up in this wonderful region.

 

The Spring and Summer event calendar is brimming with things to see and do, and here are just a few to provide some inspiration –

 

Robe Home Brew and Craft beer festival –

 

26-28 October at 1 Mundy Tce, Institute Building, Robe.

 

From the familiar Pale Ale’s to distinctive speciality beers, there’s bound to be something to please even the most discerning beer connoisseurs.

 

And for some things a little closer to (our) home, we’ve got:

 

Soul Food Sunday -

Coming up this October long weekend at Raidis Estate (Sunday 30th September, 11:30am – 3:30pm). No booking required.

 

The Billy Journey tastings

- on every weekend through October at our Cellar door (11am and 3pm, $20 per person). Bookings required.

 

Cabernet and Kid lunch -

(Adults only) on Saturday the 20th October at Raidis Estate. (1:00pm – 5:00pm, $50 per person). Bookings required.

 

The Cape Jaffa Seafood and Wine Festival –

 

13 Jan 2019, 10:30 am – 5:30 pm at King Drive, Cape Jaffa.

$10 entry, kids under 18 free.

 

This festival promises all the seafood, local produce and wine you could desire against the backdrop of the brilliant blue Southern Ocean.

 

2019 Coonawarra Cup –

 

17 January 2019, 10:30 am – 5:00 pm at Racecourse Rd, Penola.

 

A favourite event on the Summer calendar, there’s nothing like a day at the races, so get your hats ready for South Australia’s ‘best country race meet’.

 

As you can see, October is a massive month for us and it’s only the beginning of the Spring festival in the Coonawarra. Bring on all the fun these warmer months have on offer.

 

There is so much to see and do in this wonderful region, so get yourselves out of that winter funk, grab the family, jump in the car and come to the Limestone Coast, we’ll be here waiting for you!

 

 

 

Time Posted: 17/09/2018 at 12:00 PM
Raidis Estate
 
11 September 2018 | Raidis Estate

Springtime deliciousness

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

 

Method:

 

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.

 

Enjoy.

Time Posted: 11/09/2018 at 8:45 AM
Raidis Estate
 
4 September 2018 | Raidis Estate

5 reasons why you need to come to Singapore

Singapore is without a doubt one of our favourite places in the world to visit. It has everything you’re longing for during those cold, wet winters that South Australia loves to send our way, and on top of that, for three glorious days and nights in July 2019 it will have us there to show off the best Raidis Estate has to offer.

 

So, to get your mouths watering for the 2019 Singapore Trip with Raidis Estate, here are our top 5 reasons you need to come along.

 

Weather!

I’d say this is enough reason by itself, but there’s so much more! The weather in Singapore is always amazing and is all that much more alluring when we are in the throes of winter in Australia. To give you some idea, the average temperature in Singapore in July ranges between 26 and 31 degrees C, as opposed to the Coonawarra which ranges between 5 and 14 degrees C.

 

Food and Drinks!

Singapore is a vibrant, multi-cultural foodie heaven. Need I say more?! There is something in Singapore to suit every person and every palate, and some of our favourites are in the Hawker Centres (better known here as Food Courts) where there is just so much choice. Whatever takes your fancy, Singapore has it all. From street vendors to fine dining, there’s something amazing that will fit any budget. Drinks, well on top of the fact that this trip will see you indulge in some of Raidis Estate’s finest produce, Singapore has some of the best cocktails and beers you could imagine, and we will be sure to show you some of our favourites.

 

Attractions!

Singapore is jam-packed full of world-class attractions. Orchard road is a dream for the shop-a-holics out there, where you can lazily meander in and out of the retail stores finding a plethora of goodies that you won’t find in Australia. The Marina Bay Sands rooftop swimming pool and bar will give you a view of Singapore and the harbour second to none while you sip on a Singapore Sling or two, and the nearby Gardens by the bay are another highlight. But, our personal favourite being the animal lovers we are is the Singapore ‘Night Zoo’ tour, where you get to experience this amazing Zoo and its animals by night. We could go on forever about all the attractions Singapore has, but it’s best if you experience them for yourselves.

 

Break up the bigger European trip!

Singapore is a major travel hub from Australia and the gateway to Asia and the rest of the world, with many flights from Australia stopping there on their way to Summer holidays in Europe. It’s a very manageable 7hr flight from Adelaide, and what better way to break up the long trip to Europe than to spend a few glorious days in sunny Singapore experiencing all the Asian delights.

 

One on One time with team Raidis!

Last but by no means least, this is an opportunity for you to get up close and personal with team Raidis for three amazing days and nights of Sun, Food, Wine, Shopping, and more. We are designing an experience for our Billy Goat members that you will never forget. The only thing we love more than seeing our wines being enjoyed, is to spend some time with people who truly do live the Raidis dream, and who love the wines as much as we do.

 

These are just our top 5 reasons you need to come to Singapore next July. We think any one of the above is enough on its own, and the five combined has us looking for the ‘Book now’ button. Whatever your top 5 reasons to come with, this trip will be one not to miss!

 

 

Time Posted: 04/09/2018 at 6:24 PM
Raidis Estate
 
28 August 2018 | Raidis Estate

That first glimpse of Spring time warmth

As the buds get ready to burst around the vineyards and the days are just that little bit longer, we catch that first glimpse of spring and are filled with thoughts of warmth and white wine.

 

So, we thought it time to share with you a Springtime dish that pairs beautifully with our ‘The Kid’ Riesling.

 

Tuna and Corn Burgers with zesty Tomato Salsa

 

What you’ll need:

 

Burgers

300g of corn kernels

425g can of tuna in spring water, drained

½ cup breadcrumbs

¼ cup of grated cheese

2-3 green onions, finely chopped

2-3 eggs

2 Tbsp. of Olive oil

4 x Wholemeal buns (can switch out for white or other)

4 x slices of Jarlsberg cheese

4 x lettuce leaves

Kewpie mayonnaise

Salt and pepper to taste

 

Salsa

2-3 ripe tomatoes, diced

2 small cucumbers, diced

½ red onion, diced

1 Lemon (juice of)

½ Lime (juice of)

A swirl of Balsamic glaze (or balsamic vinegar)

1 Tbsp. of chopped Jalapenos (add or subtract according to taste)

Salt and Pepper to taste

 

Method:

Combine the Corn, Tuna, Breadcrumbs, Cheese, Onion, Eggs and Olive oil in a mixing bowl until mixed through. Add the salt and pepper to taste and set aside.

 

Combine all the Salsa ingredients in a separate bowl until mixed through. You can add more or less of each ingredient until the mixture tastes the way you like it. Set aside.

 

Heat some additional olive oil in a flat pan, and once hot grab handfuls (or spoonful) of the tuna mixture, forming them into burger-shaped portions and place in the pan. Flatten the burgers slightly and place the lid on the pan, cooking for approximately 3 minutes each side.

 

Whilst the burgers are cooking, cut the rolls and add kewpie mayonnaise, Jarlsberg cheese and lettuce leaves. Once burgers are cooked, place on top of the cheese and then place generous spoonsful of the salsa mixture on top of the burger and serve.

 

Enjoy!!

Time Posted: 28/08/2018 at 4:15 PM