26 December 2018 | Raidis Estate
There is so much to see and do in the Coonawarra at this time of the year, and the weather is amazing. The region is buzzing with excitement as we gear up for the summer line-up of events, our amazing wines are bottled and ready for you, and people come from afar to experience all that the Coonawarra has to offer.
So, at the risk of being controversial, we’re going to give you our top 3 reasons to visit Coonawarra this holiday season.
Visit Raidis Estate
Now you might be thinking that we have to say that, but it’s not the case (even though we may be a little biased). We have so many exciting things coming up here that we would come here ourselves (if we didn’t already live here!), and because we are here we’re going to make sure we stay.
For anyone who’s been following our blogs, you will have noticed the brilliant food and wine pairings which we have created to get your mouths watering, with each Raidis Estate wine finding its perfect match. So, in the lead up to your Christmas feast, come visit us and get your ‘foodspiration’ from our delicious wines.
And with the dawning of the new year, comes one of the biggest events on the Raidis calendar, with our Summer Shindig lighting up Raidis Estate early January.
The weather in the Coonawarra is absolutely stunning this time of the year, with long, warm days setting the scene for fun-filled times traversing the cigar strip running through the middle of Coonawarra. This is not to mention experiencing the excitement and anticipation building in the region as the new vintage leaves firmly take hold on the vines creating a sea of green throughout the vineyards, meaning that the next vintage of stunning Coonawarra wines is just around the corner.
And if you need any more, we are located just a short drive to the coast, so when the weather gets just that bit too warm, you can grab a bottle of wine and head to the beach to relax and unwind in style.
Take a winery tour and let someone else do the hard work
We are blessed with options when it comes to chauffeured tours through this stunning region we call home, and with around 20 wineries nestled within a 7km radius, it hardly puts a strain on your patience as you move from one to the next.
Each of the Coonawarra’s wineries has their own house style and make their wines just that bit differently, which results in a beautiful variation in the wines and each winemaker’s expression of the varietals, ensuring that there’s something for everyone’s palate.
So, there you have it. Our top 3 reasons to come to Coonawarra this holiday season. Whether you visit this year or next, we’ll be here waiting to welcome you into our region and make sure that you love every minute of your time here.
See you soon.
17 December 2018 | Raidis Estate
Tis the season for family, fun and frivolity. Calendars are full to the brim with events and activities at this time of the year, and as we head into the silly season, we are left thinking what the heck do we feed everyone? And, is it possible to make a meal to remember but not have to spend all day slaving away in the kitchen?
Well, we hope that you’ll have plenty of Raidis Estate’s finest on hand to keep everyone’s glasses full, but what goes best with a Coonawarra Cabernet? Lamb roast of course!
So, to make the most out of your next festive season event, we suggest this awesome roast lamb recipe, both because it is an exceptional dish, and because it pairs perfectly with our Raidis Estate “Billy” Cabernet Sauvignon.
What you’ll need
1 x lamb leg roast (~2kg)
½ tsp. lemon-pepper seasoning
Sea salt flakes
Fresh rosemary sprigs
½ Jap pumpkin
12 Chat potatoes
Preheat fan oven to 180C. Meanwhile, place lamb roast in baking pan, season with lemon-pepper seasoning, salt and pepper, and drizzle with olive oil.
Cut pumpkin into chunks and remove seeds. Drizzle with olive oil and set aside.
Place Chat potatoes in baking dish, season with salt, pepper, rosemary and drizzle with olive oil. Set aside.
Place lamb into the pre-heated oven and cook for 1 hour. Remove lamb from the oven, add pumpkin and potatoes to the baking pan with the lamb and cook for another 1hr (or until cooked through).
Serve lamb with potatoes and pumpkin, and sprinkle lightly with salt and pepper to taste.
And there you have it, the perfect way to create an amazing food and wine experience for your friends and family this Christmas.
And if for some reason you're still not convinced, remember that Billy himself is endorsing this, and you’ll need to be a brave individual to argue with him!
10 December 2018 | Raidis Estate
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.
3 December 2018 | Raidis Estate
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
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
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.
26 November 2018 | Raidis Estate
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.
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.
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.
19 November 2018 | Raidis Estate
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)
300g fetta cheese (can use ricotta cheese instead)
Pinch of nutmeg
Black pepper (to taste)
Filo pastry (homemade or store-bought)
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.
14 November 2018 | Raidis Estate
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.
7 November 2018 | Raidis Estate
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
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.
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