SSGD Xmas Newsletter 2017

- 2017 -
PORtFOLIO

2017
WineLabels

2017
Brochures
eta
To Maitland
R EXPRESSWAY
Allandale Rd
amp Rd
To Sydney
& Newcastle
Gundaroo, Australia
LOVEDALE RD
Majors Lane
To Kurri Kurri
To Newcastle
Spectacular views and stunning hand
crafted wines from prized vineyard sites.
T
he Tulloch story began in 1895 when
John Younie Tulloch accepted an
unusual settlement of a debt, a 43 acre
property at Pokolbin in the Hunter Valley.
Tulloch took an immediate liking to the
property and the five acres of neglected
vines it contained. He set about rejuvenating
the vineyards and so began the proud
family tradition that continues today.
Tulloch currently produces
wines from varieties that the
Hunter Valley is renowned for,
such as Semillon, Chardonnay,
Verdelho and Shiraz, together
with other limited releases
available from the Cellar Door.
f the
www.tullochwines.com
www.lambloch.com
WINE • DINE • STAY • PLAY
THE HUNTER VALLEY’S ITALIAN FESTIVAL
HUNTER VALLEY
WINE • DINE • STAY • PLAY
You should be here !
www.lovedalehuntervalley.com.au

LIMITED RELEASE
2017
Booklets
GUNDOG ESTATE
AUSTRALIA
Friday 26 May 2017
The Cameron Centre
Inspired Music Program
P-CRUSH
Everlasting Fight: A Hero’s Journey Composed by: Nico Mendoza & Harry Hutchins
K-6 COMBINED CHOIR
The Papaya Song Traditional Calypso song, Arr. Greg Gilpin
These Hands Composed by: Dave Gunning & George Canyon
UPBEAT
Low Rider Composed by: Jerry Goldstein Arr. Diane Downs & Rick Mattingly
JUNIOR STRING ENSEMBLE
Pirates of the Caribbean Composed by: K. Badelt Arr. P. Lavendar & L. Moore
The Keel Row Traditional Arr. W. Ireland
STAGE BAND
Don’t Know Why Composed by: Norah Jones
Superstition Composed by: Stevie Wonder
JUNIOR CONCERT BAND
Overture 1812 Composed by: Tchaikovsky
George of the Jungle Composed by: Stan Worth & Sheldon Allman, Arr. Michael Sweeney
STAGE BAND
Zoot Suit Riot Composed by: CPD’s
SENIOR VOCAL ENSEMBLE
Can’t Stop the feeling Composed by: Justin Timberlake
Sing Arranged by: The Pentatonix
STAGE BAND
Freddie Freeloader Composed by: Miles Davis
Letter Composed by: Box Tops
SENIOR CONCERT BAND
How to Train Your Dragon Composed by: John Powell. Arr. Sean O’Loughlin
ANNOUNCEMENT & PRESENTATION OF THE
HVGS STUDENT COMPOSITION COMPETITION
SWING BAND
Killer Joe Composed by: Benny Golson
SYMPHONY ORCHESTRA & CHOIR
Beds are Burning Composed by: Garrett, Hirst, Moginie Arr. J. Parkinson 1989
We also wish to acknowledge our String Quartets and Piano Trios
performing during this evenings Inspired Art Show.

Annual
REPORT 2016
2017-18 MEMBERSHIP
PRoSPEctuS
1
WINE
delight
indulge
discover
Wine&Food
Festival
May - June 2017
winecountry.com.au
6 winecountry.com.au
PURE WINE INDULGENcE
For the aspiring ‘wine master’ or those who just want to know
more. Learn more about your favourite wine variety, the different
characteristics the vineyard can produce, and the essential steps
in the winemaking process. This series of events will be hosted by
Hunter Valley winemakers and wine educators in small groups,
allowing an in-depth understanding of the various
attributes of Hunter Valley wines.
FolloW Us
#HUNTERVALLEY
MYsTERY WINE TOUR
We’ve selected six of the wines from our complete tasting list, can
you work out what they are? Have some fun while you work through
the wines at your own pace with assistance from your dedicated wine
professional and a tasting mat with all the information you’ll need to
solve the mystery. Allow at least 40 minutes. Includes private tasting
with a dedicated wine professional, charcuterie board, 6 wines & the
Wine Experience booklet. Available daily throughout May and June.
Bookings essential.
• Every day in May and June | $35 per person
• Tulloch Wines 638 DeBeyers Road, Pokolbin
• 02 4998 7580 | cellardoor@tullochwines.com
• tullochwines.com
HUnteR valleY Wine & Food Festival 7
Official Partner

2017
Magazines and Books
2017
SUCCESS
M E E T I N G P L A N N E R S G U I D E
winecountry.com.au/conferences
1

2342 BROKE ROAD POKOLBIN NSW 2320
P 02 4998 6722 E cellardoor@lambloch.com www.lambloch.com
dinner 7 nights • lunch weekends
www.petersonhouse.com.au www.facebook.com/PetersonHouseltd
2017
Advertisements
Wine&Food FeSTiVAL
May - June 2017
Hunter Valley Cabernet, Chocolate & Cold
Wine Festival Drip at Pepper Tree Wines
By the Fireside Winemakers’ Dinners Pie & Wine Pairing
at Hunter Valley Resort Experience in Lovedale
Chef’s Plate at RidgeView Wines
Cheese Lovers’ Festival at
The Sebel Kirkton Park
Garden|Chef|Winemaker with
Spicers & Tyrrell’s Wines
Hunter Valley Wine,
Food & Film Festival
Lovedale Long Lunch
Heroes of the Hunter
at Crowne Plaza
Taste of Wollombi
Meet the Farmer Dinner
at Margan Wines
HUNTER VALLEY
WINE • DINE • STAY • PLAY
Glandore Estate
Burning of the Barrel
De Iuliis Shiraz Masterclass
Whispering Brook
Olive Long Table Luncheon
Meet the Growers in Coffee Flights at Hunter
Broke Fordwich Valley Coffee Roasters
Official Partner
Discover more events during May and June at
winecountry.com.au
www.lovedalehuntervalley.com.au
You should be here !
the perfect wine country dining experience
executive chef jean marc-pollet has created a menu driven by
the fusion of classic french cuisine with local, seasonal australian
produce including produce from his privately owned farm.
corner broke and mcdonalds roads, pokolbin, hunter valley
reservations ph 4998 2000
HUNTER VALLEY
PETERSON HOUSE
PREMIUM SPARKLING WINES
Spectacular views and stunning
hand crafted wines from prized
vineyard sites.
Cellar Door
Open 7 days 9am-5pm
Restaurant Cuvée
OPEN DAILy 10Am tO 5Pm
HHHHH
James Halliday Australian Wine Campanion
Lunch 12pm-3pm
Oyster Bar
Open 10am on weekends
Breakfast 8.30am-11am
(Live music sundays 11am-3pm)
Corner Broke Road & Wine Country Drive, Pokolbin NSW 2320 P 02 4998 7881 E bubbles@petersonhouse.com.au

2017
Flyers & Bookmarks

2017
Websites

2017
Newsletters

SWEET VINTAGE MEMBERSHIP
Spring 2017
A very cool couple of months have now passed, and the warmth of Spring is in the air.
Before we know it vintage 2018 will be around the corner, and with the current
weather patterns we are hopefully set for another great year.
Following our recent international award success, our winemakers have performed yet
again - taking out the trophy for Australian Winery of the Year, at the prestigious
New York International Wine Competition. This premium status was further
cemented with an additional 13 Double Gold and Gold Medals!
We have been busy planning our annual McGuigan Members Event, and have some
impressive wines to share with you all. Remember to pop a note in your diaries for
May 2018, as this is sure to be an unforgettable day.
Spring is here, which means the summer concert season is just around the corner!
For those who have purchased a ticket to see Cat Stevens in December,
please ensure that you have booked in to our exclusive Members
Pre-Show Function at Tempus Two Winery. Please contact our
Wine Club Concierge Team on 1800 687 459 for more details.
IPE
Cod Fritters,
n Dressing
e bones.
lemon zest and one egg.
balls, and set aside in the refrigerator.
in the capers, gherkins and parsley.
d fritters in the batter, and deep fry
three balls on top of the dressing.
wns. Drizzle with extra virgin olive oil
Pokolbin NSW 2320
Saturday 6:30pm - 9:00pm
n - 3:00pm
PEWTER MEMBERSHIP
Spring 2017
We hope you thoroughly enjoy your Pewter Members Spring Pack, featuring the highly anticipated
2017 Copper Shiraz Rosé! This selection covers many different varieties,
and there is truly something for everyone.
We have been busy planning our annual Tempus Two Members Event, and have some impressive
wines to share with you all. Remember to pop a note in your diaries for May 2018,
as this is sure to be an unforgettable event.
Spring is here and the summer concert season is just around the corner! For those who
have purchased a ticket to see Cat Stevens in December, please ensure that you have booked
in to our exclusive Members Pre-Show Function. Please contact our
Wine Club Concierge Team for more details.
Great news, our Pewter and Copper series wines are now exclusively available at the cellar door! As
a Pewter Member, you will have priority access to all of our wines. If you need to restock the cellar,
please call one of our friendly Wine Club Concierge team members on 1800 687 459.

RDS) Liquor Licence LIQ24009784
share your trips or future
holidays to South America with her, because
she is from Chile. Hola Kari!
221 Vincent St, Cessnock
P: 02 4991 3700
BIll’S WINTER REPoRT
Well, spring has well and truly
sprung here in the Hunter. Despite
a very dry winter, we have had a
promising budburst in the early
varieties. Rain, though, is now
desperately needed.
Very exciting news for me is the
inclusion, in the October Pack, of
Diar y Dates
SPRING 2017 • ISSUE 22
oCToBER 8
Hunter Valley Uncorked Balmoral
Balmoral Beach
the ‘Grandfathers’ Shiraz. This wine
was made as a celebration of the birth
of my grandson, Liam. The grapes were
grown by his other grandfather, Brian
oCToBER 14 & 15
Sydney Wine Festival
Grand Pavilion at Rosehill Racecourse
Freeman, and made by me here at Allandale (with lots of help
from the Cellar staff). As luck would have it, 2015 was a great
year in Hilltops, producing rich styles so typical of this
area. A wine which will look good at Liam’s 21st (well, his
18th at least).
Other news from Allandale is that over the last few months we
have farewelled three staff members: Ado, who was working in
winemaking has gone to work in the family business, raising
cattle; Hayley has moved on to a promotions role in Newcastle;
and Mary, who many of you would have met on weekends, has gone
back home to Adelaide to be near family.
On a happier note, we do welcome Kari, who has come to work
for us all the way from Chile. Already she has dogs speaking
oCToBER 29
Wahroonga Food & Wine Festival
Wahroonga Park
New Allandale
Team Member
We are very happy
to welcome Kari
Spanish! (It might take longer to get us fluent). Kari will be
taking over Hayley’s role in marketing.
Macchiavello who
Please call in and say hello if you are at any of the events
we are attending, we do appreciate everybody’s support.
recently. If you are at
has joined our team
Best wishes,
Bill Sneddon - General Manager/Chief Winemaker
our Cellar Door don’t
be shy to practice your
Spanish, or maybe
New Celebr ities at Allandale
As you well know, Allandale has always been dog friendly, having
always had a puppy over the last 40 years. Right now, our furry
friends are Baxter & Sonny, which are so adorable that they
were selected to be part of the book ‘Wine Dogs’, which feature
dogs in vineyards all around the world.
We will have this amazing book for sale in our Cellar Door, so
don’t hesitate to ask for it!
WinemAker’s reserve selectiOn
september miXeD selectiOn
ry
n OAk
American oak are the two most popular
d in Australian winemaking. French oak
and imparts subtle flavours and firmer,
s. American oak can impart stronger and
nd flavours which are suited to big bold
ls are regarded as superior oak. It is more
and requires specialised skills for proper
oak is denser and is less labour intensive
sing large format oak we increase the
a more subtle effect.
5 cases) • Hogshead 300 litres (33 cases)
heon 500 litres (55 cases)
museum releAse
The wines in your Winemaker’s Reserve
Selection are from the outstanding
2011 vintage.
Collectively, these wines have been
awarded a stellar 6 trophies, 24 Gold
and 23 Silver medals!
Regarded as a very good year in
the Hunter Valley, the 2011 vintage
produced some remarkable wines.
We have meticulously cellared the 2011
Winemaker’s Reserve wines for you to
enjoy now. Yet, these wines also have
the ability to gracefully develop for many
more years to come.
The 2011 Winemaker’s Reserve wines
are not available in cellar door and are
exclusively available in this very limited
museum release.
WINE CLUB SELECTION
SEPTEMBER 2017
This Wine Club Selection, we feature some exciting Italian varieties!
An aromatic white, Vermentino, a lovely fruit driven Barbera and new variety for First Creek, Sangiovese.
VERMENTINO
This exciting aromatic white variety
SANgIOVESE
(pronounced san joe VAE sae)
BARBERA
We have been producing Barbera here at
from Southern Italy is making a great Sangiovese is grown in the famous
First Creek since 2013 and it is one of our
impression on the wine scene in Australia. Tuscany region, located in central Italy. It most popular selling reds!
Originating in Italy and the islands of is the most widely planted red wine grape This red Italian variety comes from the
Sardinia and Corsica, Vermentino has been in Italy and produces a medium bodied Piedmont region, North West Italy. Today,
grown for a number of years in the Hunter savoury wine. Sangiovese can vary in style it is the third most-planted red grape
Valley and has flourished in our similar from delicate aromas of Strawberry to variety in Italy, where it is picked early and
Mediterranean climate.
intensely dark and tannic.
drunk early. It produces good yields and is
It produces wines with firm acidity and Sangiovese is ideal with herb and tomato known for deep colour, high acid and low
good flavour which makes it so versatile based dishes. The wine’s tannin will cut tannins. In the warmer climate of Australia
when pairing with food. This variety through fat, butter or oil and works well it is picked ripe where it produces a richer
matches easily with seafood, oily fish, with cured meats, rich roasted meats and medium to full bodied red with soft
anything herb based like pesto, spring hard cheeses.
tannin. Its bright acid and juicy fruit does
vegetables, pastas and goats cheese.
well with rich dark meats like duck and
venison. The acid and tannin structure
Una cena senza vino e come un giorno senza sole!
make it perfect for tomato based dishes,
A MeAL WITHOUT WINe IS LIKe A DAy WITHOUT SUNSHINe!
blue cheese and root vegetables.
ak vs American Oak
l $ per barrel
00 Hogshead $1000
00 Puncheons $1500
Offer
spend over $120.
t via www.firstcreekwines.com.au
. Valid until 30th September 2017.
AnnuAl
reserve lunch
cheon as we release this year’s
ines, hosted by winemakers
d Shaun Silkman.
lines will prepare a sumptuous
carefully matched each dish to
wines and rare back vintage
maker’s Reserve Range.
th October
ery, Hunter Valley.
d; invitations are exclusive to
d special guests of members.
September is budburst in the Hunter
Valley. This is when the grapevines burst back to life and
colour after lying dormant throughout winter. As the air
temperature increases, woolly buds swell and then the
new green leaf tissue pushes through with buds bursting.
From the buds come shoots and new leaves, which form
the beginning of the grape flowers. As the weather warms
up, the new shoots grow and the grape flowers begin to
form berries. This is known as ‘berry set’.
2011 WINEMAkER’S
RESERVE SEMILLON
Tasting Notes
A delicate citrus palate
with fine minerality
leads to a seamless
acid backbone,
delivering a wine with
great line and length.
The 2011 Winemaker’s
Reserve Semillon is
ageing very gracefully.
Winemaking
The fruit was crushed
and pressed in the
cool of the night to
retain natural acidity
and fresh aromatics.
Fermented with
natural yeast for
approximately three weeks at 14ºC and
bottled in early April to retain bright acidity
and freshness.
Cellaring Drink now until 2023
Region Hunter Valley.
Food Pairing White Asparagus
with Serrano Ham and Chive Dressing
Member’s price $48
EXCLUSIVE TO MEMBERS
4 Trophies
14 gold & 12 Silver
2011 WINEMAkER’S
RESERVE ChARdONNAY
Tasting Notes
Alluring notes of
white peach and
citrus, meshed with
the finest French oak.
An engaging palate
of grapefruit, white
peach and barrel
ferment characters is
supported by vibrant
acid, ensuring this
wine has a smooth,
persistent length.
Winemaking
Our 2011 Winemaker’s
Reserve Chardonnay
was barrel fermented
using large format
oak, natural yeast and time on lees, adding
richness and a complex mouthfeel with
subtle oak integration.
Cellaring Drink now until 2021
Region Hunter Valley
Food Pairing Poached Salmon
with Caper-Butter Sauce
Member’s price$60
EXCLUSIVE TO MEMBERS
2 Trophies
9 gold & 7 Silver
96 Points James halliday
pointed Chairman’s 11
In the Hunter, the Semillon grape is one of the first varieties
to burst while the Shiraz grape is one of the last to burst.
As the vines come to life with leaf growth, the vineyard
crew are then busy checking the vines to ensure that
vintage will produce optimum yields for maximum flavour.
By October, rapid leaf growth can see the shoots grow an
average of 3cm per day as the vine canopy fills out. This is
2011 WINEMAkER’S
RESERVE ShIRAz
Tasting Notes
Aromas of plum and
blackberries with a
hint of black pepper.
Mulberry, blackberry
and plum flavours with
earthy complexities
and hints of liquorice.
Supported by fine
velvety tannins, with a
long satisfying finish.
Winemaking
Cold soaked for 36
hours before being
fermented with neutral
yeast in open top
fermenters. Plunged
4 times a day in the
height of ferment to extract delicate fruit
tannins and enhance the vibrant colour.
Pressed to new and one year old French
oak puncheons for 9 months maturation.
Bottled in early January to retain fresh
aromatics and fruit structure.
Cellaring Drink now until 2025
Region Hunter Valley
Food Pairing Wagyu Beef Daube
Member’s price $64
EXCLUSIVE TO MEMBERS
1 gold & 5 Silver
2016 VERMENTINO
Tasting Notes
Aromas of green apple and
subtle citrus. Refreshing
flavours of lemon blossom
and Anjou pear, mouthwatering
acidity with a
lingering finish.
Cellaring
Ready to drink!
Region Hunter Valley
Food Pairing
Zucchini noodles with
basil pesto
MeMber’s price $20
2016 BARBERA
Tasting Notes
Bright purple hues, aromas of
blackberry and sweet spice,
the palate is medium bodied
with juicy dark cherry and fine,
soft tannins, giving the wine
a generous mouth feel and
lingering flavour.
Cellaring
Drink now until 2019
Region Orange
Food Pairing
Braised duck and porcini ragu
MeMber’s price $24
EXCLUSIVE TO MEMBERS
2015 VERdELhO
Tasting Notes
A perfumed nose of citrus,
melon and passionfruit with
hints of honeysuckle and
spice. Medium bodied with
ripe tropical fruit flavours
balanced with a lively palate
of fresh acidity.
Cellaring
Ready to drink!
Region Hunter Valley
Food Pairing
Prawn, Asian greens and udon
noodle broth.
MeMber’s price $20
2016 SANgIOVESE
Tasting Notes
Vibrant garnet colour, aromas
of red berries with a hint of
tomato leaf. The palate is
savoury with well-balanced
acid and tannin. The cherry
fruit is sumptuous and lingers
on the palate.
Cellaring
Drink now until 2019
Region Hilltops
Food Pairing
Pork and spinach cannelloni
MeMber’s price $24
EXCLUSIVE TO MEMBERS
NV CUVéE
Tasting Notes
Fresh, crisp apple aromas,
lemon and lime characters on
the palate with complex
yeasty brioche overtones. A
persistent creaminess and fine
mousse leads to a smooth, dry
finish.
Cellaring
Ready to drink!
Region Hunter Valley
Food Pairing
Farmhouse Terrine
MeMber’s price $20
2015 CABERNET SAUVIgNON
Tasting Notes
Fragrant sweet spice and mint
with a background of warm
oak. Concentrated berry
flavours with fine ripe tannins
and a lingering finish.
Cellaring
Drink now until 2020
Region Orange
Food Pairing
BBQ Spring lamb kebabs
MeMber’s price $20
EXCLUSIVE TO MEMBERS
inment and prizes.
LD OUT!
5 member’s guest
Air and soil temperatures along with grape variety are
all the key factors that influence when the buds begin to
appear.
when the berries begin to appear on the new shoots. By
November we begin to see the grapes form on the vines.
Visiting the Hunter Valley? Our Cellar Door is open 7 days from 10:00 am. Book a Member’s Tasting and
complimentary local cheese platter on 02 4998 2992 or email wineclub@firstcreekwines.com.au
With the Hunter Valley bursting back to life, it is certainly
a beautiful time to visit us and enjoy a Member’s Tasting
Members receive 20% discount and free delivery! To order wine, simply log into your
Member Account via www.firstcreekwines.com.au then click STORE or call 02 4998 7293.
with your complimentary cheese plate!
creekwines.com.au

2017
Pull-up Banners

2017
Business Cards

2017
Logos

2017
Weddings

2017
Exhibition Stand

2017
Signs and Banners

2017
Packaging & Merchandise
ORGANIC PAW PAW!
IC PAW PAW!
organic paw paw and honey balm was
fill a void in the market place where a
nic beauty balm was missing. Our
uses only the most premium quality
ith such beauty boosting additions as:
ean oil
utter
il
f Difference:
aw paw fruit
RGANIC
le Packaging
Quality
Our certified organic paw paw and honey balm was
developed to fill a void in the market place where a
Natural, organic beauty balm was missing. Our
Suvana balm uses only the most premium quality
ingredients with such beauty boosting additions as:
• Vitamin E
• Vanilla Bean oil
• Cocoa Butter
• Jojoba Oil
Key Point of Difference:
• Natural paw paw fruit
• Honey
• 99.4% ORGANIC
• Recyclable Packaging
• Cosmetic Quality
BUBBLEOLOGIST
BLAME
IT ON THE
Bubbles