The grapes are now safely in the winery. Ben is trilled with the quality.
The harvest party after picking was a hoot, everyone enjoyed the cocktails from Mrs Baker’s gin & triple sec.
Photo credit : Craig Ots-Mar
Nets are on the vines… just waiting for the shiraz grapes to ripen. Although we are looking at a smaller yield than the 2017 harvest, we are pretty excited about the quality.
As Ben says, “it’s going to be a cracker of a vintage.”
Smoking Bishop mulled wine has been fantastically popular in Melbourne and regional Victoria this winter. We had a sell out success at the Melbourne Good Food and Wine Show. And we have been invited to many events and retailers to demonstrate and sell our product.
Look for details of up coming events on Facebook and Instagram.
Our syrup has all the spices and flavours to mix a perfect batch of mulled wine. The balanced blend of flavours is based on an heirloom family recipe.
Ingredients include cinnamon, star anise, cloves, other spices, fresh ginger, orange and lemon zest; then we add dark brown sugar to give that big Christmas cake feeling, and fructose to brighten and sweeten.
DIRECTIONS: All you need to do is put a bottle of wine in a saucepan (we use clean skin shiraz from our winery) and warm it up. Then add two tablespoons [40mL] of Smoking Bishop syrup, stir it through. Serve warm, but not too hot. Garnish with a slice of orange, etc, as desired.
Do you know why it is called Smoking Bishop?
But work does not stop in the vineyard either. Patrols to scare off kangaroos and birds, are routine – he is trying to protect the 3 tonne of grapes still out on the vines. These he plans will continue to ripen to very sweet to make into a fortified “sticky” wine.
By the end of the week the wine will have finished fermenting. The liquid wine will be pumped into maturation vessels. And then the winemaker jumps in the vats and shovels the skins into the press, to squeeze those last flavours out of the precious grapes.
Every step of the process is done by hand, mixing traditional methods with modern technology. You certainly need to be passionate to be a winemaker.
We distill small batches of fine gin using locally grown Glenpatrick botanicals.
See also Mrs Baker’s Still House.
We also make liqueurs: