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.
We distill small batches of fine gin using locally grown Glenpatrick botanicals.
See also Mrs Baker’s Still House.
We also make liqueurs:
- Orange triple sec – flavoured with wild Glenpatrick oranges. (Cointreau is the most famous Triple Sec.)
- Blueberry mistelle liqueur – “Out of the BLUE berry liqueur” – with seasonal blueberries from our good friends at the Elmhurst Blueberry farm. Ingredients just fresh local blueberry juice and local grape spirit.
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
Unfortunately, due to administrative issues, the MTB 606 Mix scheduled for 16 & 17 April 2016 has been postponed.
However there will be a SOCIAL MTB RIDE at Wimmera Hills Winery on Sunday 17th April, where you can join our winemaker, Benjamin, to try out our MTB tracks. And after the ride we’d like you to taste some delicious new wine releases at a BBQ.
For more details contact Benjamin Baker, ph 0409 895 989.
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.
You may have heard some talk about the MTB stage race with 4 events held over the weekend at Wimmera Hills Winery.
Mark the date on your calendar: 16 & 17 April 2016.
The four events will be: Hill Climb, Eliminator criterion, Night ride, Cross country.
Yes we have plenty of camping space.
More details coming up. Or contact Benjamin Baker, ph 0409 895 989