Join Squitchy Lane winemaker Robert Paul at Carne Grill for a night of fantastic food and Squitchy Lane wines.
Reserve your place early to avoid disappointment.
Ticket prices $120 per person - or $100 for wine members
Smoked Buxton trout cornetto
Yarra valley gentle goat, finger lime, coriander
- Paired with Rose -
Fresh shucked oysters, scallop foam , scampi caviar
Blackened kingfish, caper and jalapeno dressing, squid ink crackers
Seared yellowfin tuna, pickled daikon, ponzu ginger dressing, sea grapes, lemon snow
Grilled Canadian scallops, cauliflower cram, duck bacon, puffed duck tongues
- Paired with Chardonnay -
Dry aged ribeye, charred baby leeks, truffle jus
Smoked slow roasted Yeringberg Lamb leg, tahini yoghurt, roasted bay carrots pomegranate, mint
Sides- lentil and grain salad, panzenalla salad, porcini salted chats
- Paired with Cabernet and Cabernet blend -
Australian cheese board
It's on again---the traditional Squitchy Lane sausage sizzle, featuring gourmet sausages from our favourite butcher, Brendan from Lockton Farm Goumet in Moorolbark.
Easter Saturday and Sunday from 12 noon until 3 pm. We will be cooking these wonderful sausages and enjoying a glass or two of Squitchy Lane wine.
This year, Brendan and I are developing a hot-cross bun sausage to add some festive fun to the day. At this stage, it's a top-secret work in progress so I can't say any more, except that it will be delicious.
See you there....
Sorry, this event is now sold out
Join us at our CBD headqurters for an evening of Chardonnay....
We will ransack the Squitchy cellars and boottle shops to produce a line-up of quality Chardonnays:
There will be 2008, 2010, 2012, 2014 and 2016 Squitchy Chardonnays tasted against similar vintages from other producers--maybe French, maybe New Zealand, maybe Tasmanian, maybe from anywhere....
Bookings at https://www.eventbrite.com.au/e/chardonnay-masterclass-tickets-323963272...
March is Chardonnay month at Squitchy Lane.
We'll celebrate this wonderful variety in many ways:
- A Chardonnay-themed wine dinner at a renowned Melbourne restaurant on 30th March
- A Chardonnay masterclass at our Melbourne CBD headquarters on 23rd March
- Mystery tastings each weekend at cellar door
- Our famous sausage sizzle at cellar door on the long weekend in March (11th-13th)
Keep an eye on our website for more details (and don't forget out Facebook page)
2017 HARVEST CELEBRATION
Date: 6 May 2017
Venue: Squitchy Lane cellar door
Time: 11.30 am
Mike and Helen invite you to join them at Squitchy Lane cellar door to celebrate the 2017 harvest.
The day will begin with a glass or two of white wine and then our winemaker, Robert Paul, will lead a tasting of the new vintage wines. This will be followed by an informal lunch and a chance to ask Robert and Mike how the vintage unfolded.
This event is always a highlight of our year. It's a unique opportunity to find out what growing grapes and making wine is all about. As a way of increasing your knowledge of wine, it's unbeatable. Going behind the scenes is always revealing, often controversial and usually surprising.
Places are limited and first preference will be given to our wine club members. If you would like to join us, please email us at email@example.com
SQUITCHY LANE WINE DINNER at SCOPRI
THURSDAY 14 JULY $100 per head
Roasted Hervey Bay Scallops served on a parsnip puree
with 2010 FUME BLANC and 2014 FUME BLANC
After a couple of wine dinners, we have decided that Fume Blanc and scallops is a wonderful match.
The 2010 was rich, smooth and buttery, almost like a Chardonnay and quite a contrast to the 2014 which is still lemony, youthful and fresh. For me (but not for most of the other guests) a win for youth.
AGNOLOTTI DEL PLIN
Agnolotti filled with roasted rabbit and veal in butter and sage
with 2010 CHARDONNAY and 2013 CHARDONNAY
A testament to the ageing ability of our Chardonnays. The 2010 retains vigour, life and freshness with a long life ahead of it. Interestingly, it benefited from some aeration. The 2013 is a fuller wine and in time will show itself to be our best yet, in my view. But it needs the time.
Pan roasted quail wrapped in pancetta and zucchini
with 2010 PINOT NOIR and 2015 PINOT NOIR
My word, what a treat--the quail was superb and the wines matched it in spectacular fashion. The 2010 was a revelation and, for me, the wine of the night. Bright colour, restrained aromas, lovely flowing palate. In short, a charming wine with a good few years left in it. So easy to drink! The 2015 is simply a huge mouthful of flavour. Great wine but too young now.
BISTACCA ALLE BRACE
Chargrilled grass fed beef with hand cut chips
with 2010 CABERNET SAUVIGNON and 2014 CABERNET SAUVIGNON
If you have any of the 2010 in your cellar, congratulations. It's an archetypal Yarra Cabernet--medium-bodied, showing stacks of blackcurrant fruit and delicious texture. Beside it, the 2014 looked callow but this wine only needs time. It's more strongly built than the 2010 and isn't ready yet.
The lesson of the night--Squitchy Lane wines are made in the classic style. There are no concessions to modernity. These are wines that benefit from cellaring. It's true they are very enjoyable in their youth but their true character is revealed with time. It's a privilege to be involved.
and to finish, coffee.
with a shot of Sambucca to warm us before we headed off into the evening chill. Many thanks to the team at Scopri.
It's time to unleash your inner Picasso at Squitchy Lane.
All through Gumboot Season in July, http://www.gumbootseason.com.au , we are encouraging visitors to show us their artistic skills. We'll supply the canvas, the paints, brushes and whatever else you need (nude models excepted) to create a masterpiece right here in the cellar door.
It's only $10 to enter and you can take the canvas home with you or leave it for our expert judge to assess. There is a prize for the best piece.
Paint the glorious view from the deck, paint a still life featuring glasses of wine, paint an abstract expression, paint a selfie, paint whatever you feel. Just paint.
By the way, wearing gumboots is strongly encouraged.
Here is a picture painted last week by one of our cellar door visitors:
Bookings are now open for our new releases wine dinner. The details are below, along with the menu and accompanying wines.
Please note that places are very limited and we expect this event to sell out quickly. Don't delay--email your booking to firstname.lastname@example.org and we will be in touch.
Irodori House is an intimate, family-run restaurant in Box Hill, specialising in a Japanese fusion cuisine. The food is always beautifully presented, fresh and innovative without being intimidating. We are really looking forward to matching our wines with the chef's creations.
The wines with dinner are all new releases or new bottlings. This will be their first public showing, apart from a few tastings at cellar door. It's a great chance to see what's coming along--and an opportunity to try the new 2015 Pinot Noir which we consider our best yet.
DATE: 21 APRIL 2016
VENUE: IRODORI HOUSE
578 STATION ST, BOX HILL
COST: $75 per person
TIME: 7.30 pm
Assorted sashimi and grilled scallops
2014 Fume Blanc
Duo of salt and pepper squid and pan-fried squid tentacles
Grilled miso pork
2015 Pinot Noir
Pan-fried Irodori Wagyu beef roll served with steamed rice and side dishes
2014 Cabernet Sauvignon
Panna cotta with fresh fruit sauce
SQUITCHY GOURMET SAUSAGE SIZZLE EASTER WEEKEND!
Join us for another of our Gourmet Sausage Sizzles at our Yarra Valley vineyard.
Gourmet sausages & wine from 12pm to 3pm
Saturday 26th & Sunday 27th March
Bring some friends along for a fun day in the Yarra Valley. We'd love to see you there.
Squitchy Lane Vineyard, 9 Medhurst Road, Gruyere Vic 3770
Here's the menu that Garret has cooked up for July 4 at the cellar door. Starting at 12 noon, we will be serving these classic American sandwiches:
The MD REUBEN $10.50
Grass-fed Yarra Valley corned beef, Sauerkraut, Swiss cheese, and tangy Russian dressing on toasted freshly baked light rye bread.
CUBANO- MIAMI STYLE $11.00
Slow Roasted, free-range pulled pork, Yarra Valley smoked, free-range ham, Vlasic Pickles and Swiss cheese toasted on a long roll with a citrus garlic Mojo.
CAROLINA PULLED PORK $11.50
Slow roasted, free-range Yarra Valley pulled pork on a toasted brioche bun with fresh zingy coleslaw, Vlasic pickles, and a North Carolina BBQ sauce.
VEGGIE REUBEN $10.50
Roasted marinated portabella mushrooms with sauerkraut, Swiss cheese and tangy Russian dressing on tasted freshly baked light rye bread.
ZINGY SLAW $2.50
Zingy, tangy side of freshly made coleslaw.
SALTED CHOCOLATE TART $6.00
Rich salted chocolate tart, coco crumb crust served with whipped cream.
All Sandwiches come with sides of Vlasic Dill Pickle, Pretzels and mint.