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.
- Making mulled is a good way to use up half used bottles of wine;
- A pub in Melbourne had a “mulled wine & hot cheese” event, which went through the roof;
- You can warm up single mugs of mulled wine in the microwave, for single serves;
- Mulled wine evokes memories for people, trips to Europe, ski trips, bonfires on the beach.
Do you know why it is called Smoking Bishop?
He is up plunging the wine every 6 hours, as well as doing all the lab tests to monitor the progress of the wine. Tending to the 7 tonne of shiraz fermenting at the moment.
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.
Celebrating the netting team who got 12km of net hung and clipped in the vineyard. Protecting a fantastic crop of shiraz.
A great evening at Ballart Art Gallery. Serving tasters of Nude Shiraz 2010 and Dedication 2010.
Pyrenees Unearthed is a festival in the Pyrenees Wine Region, Victoria, Australia.
Showcasing our region’s brilliant wines, stunning art, and the best of country horse racing.
As part of the festival, we provided an intimate cellar door experience of chocolate and wine pairing. The chocolates were all boutique Australian made chocolates from single-source plantation cocoa.
Look out for Pyrenees Unearthed, late April 2017.
Photo by Rhonda Baum – visual artist
Small yield, after an extremely difficult summer season. However excellent berry flavour. Harvest was on Saturday 12th March. Thank-you to the enthusiastic picking team, here enjoying a well earned drink at the end of the harvest.
Today the wine is being pressed to separate the liquid wine from the grape skins and pips. Ben is in the wine vat shoveling the must out into the press. Andrew is ready to operate the press.
Filling the press
Next the wine is stored in maturation vessels (like barrels) for the next few months, to allow favours to develop.
Avoca River Wine Festival today. Wine enthusiasts were able to browse through the great wineries of the Pyrenees. Fantastic event.
4.5 tonnes picked over two days. Excellent flavour in the berries. Can’t wait to taste the wine. Loud and crazy picking crew, singing and laughing their way through the vine rows.