“I first tasted Assyrtiko in August 2006 while on holiday with my wife Sue on the Greek island of Santorini, birthplace of the Assyrtiko grape variety. The crisp, acidic qualities reminded me of our Clare Valley Rieslings and yet it was a flavour I had not experienced before. Intrigued with this newfound variety, I began the process of importing cuttings into Australia through quarantine. In August 2012 we planted Australia’s first Assyrtiko at our Lodge Hill Vineyard, a special and unique site treasured by my family and suited to this variety. Our Assyrtiko journey has been fascinating and has enabled us to produce a wine which, I believe, is a true expression of the variety. I hope you find the flavours as interesting as I did in 2006.” Peter Barry, Third Generation Family Winemaker.
Region
Specifications
-
Cellaring
2-5 Years -
Varieties
Assyrtiko -
Vintage
2019 -
Alcohol Content
12% -
Closure
Screwcap -
Bottle Size
750ml
Critic Reviews (1)
Gary Walsh
Assyrtiko perhaps a little under-sung as a grape variety, not least if you happen to be by the seaside (and I do like to be beside the seaside) scoffing a plate of char-grilled calamari, or similar. Brine and green herbs, ripe lemon and green pear. It’s powdery and fresh, distinct brine and perfume, good crunch and freshness, a slight but pleasant bitterness, and a cool dry finish. Fit for purpose and very good.
Assyrtiko perhaps a little under-sung as a grape variety, not least if you happen to be by the seaside (and I do like to be beside the seaside) scoffing a plate of char-grilled calamari, or similar. Brine and green herbs, ripe lemon and green pear. It’s powdery and fresh, distinct brine and perfume, good crunch and freshness, a slight but pleasant bitterness, and a cool dry finish. Fit for purpose and very good.
Showing 1-1 of 1 review
Food Pairings & Recipe
Food Pairing
• Feta & Spinach Pie
Feta & Spinach Pie
INCREDIENTS
125 g Le Conquerant unsalted butter, melted
300 g baby spinach leaves, washed, chopped & blanched
250 g Will Studd Aphrodite Feta, chopped roughly
2 Garlic cloves, grated
Black pepper to taste
1 tbsp dried oregano
375 g filo sheets
25cm springform tin
METHOD
Preheat oven to 180C. 1. Brush springform tin (base & sides) with a generous amount of melted butter.
2. Mix spinach, chopped feta & grated garlic in a medium bowl and season with black pepper to taste. 3. Add oregano and stir well to combine.Layer two sheets of filo pastry & brush the top sheet with melted butter.
4. Spoon 2-3 tbsp of filling along the bottom 2cm of the sheet. Roll upwards into a cylinder, the butter will seal the sheet as it rolls.
5. Coil the first roll in the centre of the springform tin, using the melted butter to keep roll in place on the base of the tin.Repeat process. Brush & layer filo sheets with butter, filling with feta mixture as before.
6. Continue to shape each roll around the last and continue around the tin as the pie takes shape. Repeat until all the filling has been used.
7. Brush the top of the pie with melted butter and place into the oven for 30 minutes.
8. Once 30 minutes have elapsed remove sides of the springform tin and continue to cook for another 10-15 mins. This will allow any excess moisture to escape and crisp up the bottom & sides. If the pie has taken on too much colour - reduce heat to 170C during this time (if needed.) Once baked, pastry should be golden with crisp edges on the sides and top.
8. Remove pie from the oven and rest on a wire rack for 10 mins before serving.
Expand recipe
Food Pairing
• Feta & Spinach Pie
Feta & Spinach Pie
INCREDIENTS
125 g Le Conquerant unsalted butter, melted
300 g baby spinach leaves, washed, chopped & blanched
250 g Will Studd Aphrodite Feta, chopped roughly
2 Garlic cloves, grated
Black pepper to taste
1 tbsp dried oregano
375 g filo sheets
25cm springform tin
METHOD
Preheat oven to 180C. 1. Brush springform tin (base & sides) with a generous amount of melted butter.
2. Mix spinach, chopped feta & grated garlic in a medium bowl and season with black pepper to taste. 3. Add oregano and stir well to combine.Layer two sheets of filo pastry & brush the top sheet with melted butter.
4. Spoon 2-3 tbsp of filling along the bottom 2cm of the sheet. Roll upwards into a cylinder, the butter will seal the sheet as it rolls.
5. Coil the first roll in the centre of the springform tin, using the melted butter to keep roll in place on the base of the tin.Repeat process. Brush & layer filo sheets with butter, filling with feta mixture as before.
6. Continue to shape each roll around the last and continue around the tin as the pie takes shape. Repeat until all the filling has been used.
7. Brush the top of the pie with melted butter and place into the oven for 30 minutes.
8. Once 30 minutes have elapsed remove sides of the springform tin and continue to cook for another 10-15 mins. This will allow any excess moisture to escape and crisp up the bottom & sides. If the pie has taken on too much colour - reduce heat to 170C during this time (if needed.) Once baked, pastry should be golden with crisp edges on the sides and top.
8. Remove pie from the oven and rest on a wire rack for 10 mins before serving.
Shipping & Returns
Standard Delivery in Australia
Estimated timeframe is 3 to 4 days with selected courier service. Regional areas may take longer. More information
Heat Policy
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Returns
- Regular price
- $180.00