19th October, 2020

We have had a phenomenal response to our Asado on the 10th October - maybe it was the fact it was our first event in a while.... or that it was our third one, or just that it is so bloody delicious.

In Argentina an Asado isn't just a BBQ - it is source of national pride and identity.  Our Asado's are done in a very authentic way by Robbie Zeissig and Michael Blake.  It's a family affair with their wives, children and partners all getting involved knowing their role and executed with fine precision.  Watching them work with the fire, coals, smoke and the weather reminds me of vintage.  We were very fortunate with the weather as two days earlier it was wild, wet and woolly. We lit the fire the night before our event to ensure we had the right heat to start cooking in the early hours of the morning, and a bit of ground trench work to drain away a large puddle around the fireplace. 

Our winery is in a renovated historic 1868 Shearing shed, built before there was a grapevine in Coonawarra. Cooking lamb makes sense here, and our local lamb is nothing short of exceptional.  I may be bias but I 'reckon' it's about as good as Australian lamb gets - which is a big call.  We get whole lamb from our friends the Malone's in Wrattonbully - they make wine too which like their lamb is multi award winning.

Robbie cooking the chorizo, photo by Ockert Le Roux.

It's a casual affair, relaxed, slow cooking on local red gum coals.  The smells, the sights, the people, the wine, the whole atmosphere make it a great way to spend a day.  We had sold out before this year's event and sold tickets to almost everyone who turned up to cellar door that day for next year - the smell really is that good. Next year is Sunday the 9th May - Mother's Day, so why not treat yourself or your family to a weekend in Coonawarra.

This year we were proud to have all of the Chimichurri and salads made from our garden which is looking amazing at the moment and a great credit to Taryn who along spring rain, sunshine and a foundation of heritage sheep poo from under our shed has lifted our produce to new heights. So fresh!

Calendula in our garden, photo Tim Rosenthal

What goes better with slow roasted lamb than red wine. This week we are letting you know not to miss the last stocks of our 2019 Wrattonbully Malbec and 2016 Wrattonbully Shiraz/Malbec.  Malbec is widely planted and appreciated in Argentina, and seems to be well matched to the cool nights and warm days of Wrattonbully.  A region I am so honoured to make wine from, grown in vineyards over caves with ancient Mega-fauna fossils, check out the World Heritage listed Naracoorte Caves when you next visit, in the heart of Wrattonbully, just 20 minutes north of us here at Bellwether.  Pete Freckleton grows our Malbec, Nick and Heather Laycock grow our Shiraz.  Support local farmers and a small wine producer!

Cheers

Sue