14 January 2019 | Raidis Estate
Why did the Chicken cross the road? Well, we’re sure it was chasing one of our Cheeky goats, the namesakes of our delicious Pinot Gris, who love to get out and about and see what this amazing place is all about.
We can’t be mad at them when they try and experience all that this place has to offer, as we love nothing more than to do it ourselves.
Now we can assure you that no chickens were harmed in the great escape above, however, it does get us thinking of how delicious roast chicken is when it finds its way to our table.
And with that in mind, we wanted to share with you one of our special recipes which is the perfect pair for the Cheeky Goat Pinot Gris, but be warned, the Cheeky Goat might just disappear before your eyes too.
What you’ll need
1 large roasting chicken
12 Chat potatoes
Salt and pepper to taste
1 ½ tsp. coriander seeds
¾ tsp. cumin seeds
½ tsp. crushed chilli flakes
1 ¼ tsp. ground cumin
1 tsp. paprika
½ tsp. ground cardamom
½ tsp. ground ginger
½ tsp. ground turmeric
Combine spice ingredients in mortal and pestle and grind into a homogenous mixture.
Place whole chicken into baking dish. Drizzle with oil and sprinkle spice mixture over chicken making sure to get even coverage. Cut 2 lemons into halves and stuff inside the chicken.
Pre-heat oven to 180C. Surround chicken with Chat potatoes and place into oven. Cook for 1-1.5hrs or until cooked through.
Serve cooked potatoes and chicken with steamed carrots and green beans. Add a knob of butter to vegetables and sprinkle with salt and pepper to taste.
7 January 2019 | Raidis Estate
Temperature control is critical when it comes to wine, and not just during fermentation, but during maturation, storage, and consumption.
During fermentation, temperature significantly affects and controls the rate of the fermentation of sugars in the grapes into alcohol. It also changes the way the wine comes together. A cool fermentation will take longer than a warm fermentation to convert the sugars to alcohol, and will help to retain more of the delicate aromatics in the resulting wine.
A rule of thumb is a longer, cooler fermentation process results in better wine, with softer, more primary fruit characters coming out in the final wine. A warmer fermentation temperature pushes the flavour profile of the wine toward more ‘secondary’ characters and greater extraction from the grapes, and less primary flavours. (For example, a Shiraz with a cool ferment will show more red cherry and perfumed blueberry characters, and when fermented warm, it would be more ‘jammy’ with preserved fruit flavours, rather than juicy berries).
Temperature is just one element of influence the winemaker has over the final wine. If you tasted wine made from the same grapes with the only difference being a 5-10C difference in fermentation temperature, you would be tasting two completely different wines.
Maturation and Storage:
Typically, during maturation, the wine is best kept cool (not cold), and ideally, the temperature kept stable and constant. Significant fluctuations in temperature increase the rate of the ageing process and the wines can become more ‘advanced/ developed’ than is ideal at the time for bottling. This is the same concept as for how you should manage wines in your own cellar at home. Cool, constant temperature means the wine ages slowly and becomes more integrated and balanced in the process.
Now, storage and consumption temperatures are not the same. In storage, you want to slow the ageing process, and the release of volatile (flavour/ aroma) compounds in the wine, but when the wine is being consumed, it’s no longer about trying to reduce the release and development of those compounds for a later date because consumption time is that later date.
Before consuming your wine, it’s important to warm the wine up a little to allow those flavour and aroma compounds to be released which creates that beautiful bouquet you enjoy when the wine is in the glass.
Typically, you should add a few degrees Celsius to the storage temperature of the wine before serving (you can smell when the release happens).
The exact temperature to enjoy each wine at really depends on the wine, and the situation. The best guide is your own sense of taste and smell.
Next time you open a beautiful bottle of Raidis Estate, take note of how long it takes in your glass to warm up from storage and release those gorgeous aromatics that we craft our wines to show.
You’ll know when you like it, and you’ll be glad you took the time to check.
3 January 2019 | Raidis Estate
The new year brings with it some closure on the year that was and gives us a chance to reflect on the things that worked, the things that didn’t, and the things we need to focus on for the year that lies ahead.
At Raidis Estate, 2018 was a massive year for us with so many exciting things happening both in the business and on a personal level. And no matter whether 2018 was a great year or a little less than great for you, it’s important to make sure you start the new year on a high. With that in mind, we’re pulling out the big guns with this recipe for a huge Tomahawk steak, which is perfectly suited to a glass (or two) of Raidis Estate’s finest, The Trip.
What you’ll need
1 x 800g Tomahawk Beef Steak
Handful green beans
8x small Chat potatoes
Salt and Pepper
Pre-heat oven to 180C. Place potatoes in baking dish with a knob of butter, and cook in the oven for 30 minutes, or until cooked through.
Pre-heat lightly-oiled griddle pan over high heat. Season steak with salt and pepper, and drizzle with olive oil.
Once the pan is hot, cook steak for 3 minutes each side (or until slightly charred).
Remove steak from pan and place on a plate in the oven. Cook for approximately 20 minutes, or until medium-rare. Remove from oven, cover with aluminium foil for 5 minutes to rest.
Meanwhile, boil beans for 2 minutes, remove from water and strain into a bowl. Add a knob of butter and sprinkle with salt and pepper to taste.
So, start of your new year on a high, and set your sights on a fantastic year ahead. With this beautiful food and wine match, you’re setting a high bar and one that will see you achieve great things for 2019.
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.