- 4 November 2016
- Simone Keir
I trust you and your palates are well and in good shape for the run up to Christmas.
I’m pleased to now be able to give you the details of our 2016 Black Tie (optional) Henschke Dinner, this year scheduled for Friday 18 November. More information including the menu and wine list can be found elsewhere in this newsletter.
This year’s Henschke Dinner will be our fifth; and over the years we’ve enjoyed an array of Henschke’s wonderful red and white wines from the Barossa and Eden Valleys and Adelaide Hills served with great food specially crafted for each dinner by the Club’s Executive Chef. This year’s dinner will follow the same format, but with one significant difference - we’ve included Henschke’s Hill of Grace in the list of wines to be served.
The ethereal and seductive Hill of Grace is generally regarded as Australia’s premium single vineyard red wine. Unlike Penfold’s Grange, which is a blended wine from different vineyards and districts capable of being made in unlimited quantities, the shiraz grapes from which Hill of Grace is made come from just one place - the historic 4 hectare vineyard of the same name originally planted more than 150 years ago by Nicolaus Stanitzki, a Henschke maternal ancestor.
‘Hill of Grace’ is a translation from the German ‘Gnadenberg’, a region in Silesia, and was the name given to the lovely Lutheran Church that overlooks the vineyard, which lies in a shallow fertile valley around 400m above sea level adjacent to the remains of the historic village of Parrot Hill, 4km north-west of Henschke Cellars.
The old, gnarled, low-yielding shiraz vines are dry grown, and are managed by Prue Henschke using organic and biodynamic principles to preserve soil moistures, optimise vine and soil health and to drought proof the vineyard. Winemaker Stephen Henschke has described the 2005 vintage Hill of Grace as exceptional and the quality as one of the best on record.
Having waxed lyrical about the Hill of Grace, it’s easy to overlook the quality of the other 7 wines; starting with the Tilly’s Vineyard served on arrival through to the 2012 Abbott’s Prayer merlot/cabernet sauvignon blend - an exceptional vintage of this wine to be served with the rare beef fillet. The quality of the wines will be enhanced by the individuality and creativity of each of the dishes Chef has devised to match them.
We have arranged for Sarah Andrew from Fine Wine Partners, who recently judged at the Melbourne Wine Show, to present and discuss the wines at the dinner. We’ll also be conducting an options game. Given the overall quality of the food and wine to be served, which includes the unique opportunity to savour the 2005 Hill of Grace and the opportunity all our Corks ‘n’ Forks events provide to enjoy good food, wine and company together, it would be a shame if you were to miss out. Bookings are now open, and I would suggest you do so as soon as possible.
The price per head is an all-inclusive $215, and the dinner starts at 7pm on Friday 18 November. Please remember the dress code is black tie (optional), so why not let your hair down, glam it up a bit, and have a bit of a splurge for Christmas.
Bookings can be made by contacting the Club’s Events Team on 8273 2322, or by sending an email to [email protected]
I look forward to seeing you at the Dinner.
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For the Corks ‘n’ Forks Committee
For the Corks ‘n’ Forks Committee