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View Full Version : Welcome to the February edition of The View.



Mick Pacholli
12th February 2013, 03:07 PM
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It's a busy time at Wolf Blass with Vintage 2013 underway!This month, Wolf Blass Winemaker Matt O'Leary takes us through an update of the 2013 growing season and his hopes for this year's vintage.

Our Wine Club specials this month include a selection of beautiful Gold Label varieties plus a mixed Moscato case perfect for those summer afternoons.

And, we bring you a delicious and easy recipe for a Pear, Walnut and Blue Cheese Salad with Honey Mustard Dressing. Enjoy this with our Gold Label Riesling.

Until next month, all the best from the team at Wolf Blass.

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2013 Vintage Update (http://wolfblasswines.us1.list-manage.com/track/click?u=ae6416b33d3a4891ba54346e7&id=7b3a7aadd9&e=03d198e878)http://www.tooraktimes.com.au/images/imported/2013/02/274.jpg

The gates are open and the fruit is arriving at Wolf Blass for the 2013 Vintage. The first fruit to be received was Chardonnay from the Riverland on the 22nd of January, which was the same date as last year.



Interesting given the differences in the weather conditions between the 2012 and 2013 growing seasons. The 2013 growing season has been quite dry in most regions, punctuated with some very hot days and conditions threatening a very early start to harvest. The really hot weather has now abated and current weather patterns look much cooler, offering a longer ripening period especially for fruit that is only just starting to veraise. This will be ideal for flavour development.

Read more (http://wolfblasswines.us1.list-manage1.com/track/click?u=ae6416b33d3a4891ba54346e7&id=01e6bc036c&e=03d198e878)





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Pear, Walnut and Blue Cheese Salad
with Honey Mustard DressingServes 4
Preparation time 10 minutes
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2 ripe beurre bosc pears, cored and sliced into thin wedges

1 cup walnut halves

150g soft blue cheese

bunch watercress, washed and leaves picked

2 heads of witlof, leaves separated




Honey Mustard Dressing

cup extra-virgin olive oil

1 tablespoon walnut oil

2 tablespoons white balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon honey (or to taste)

Salt & freshly cracked black pepper


Place walnut halves on a baking sheet and toast in a 180C oven for 6 to 8 minutes. Allow to cool.

Place dressing ingredients in a screw-top jar and shake until well combined.

Arrange pears, walnuts, crumbled blue cheese, watercress and witlof in a large serving bowl. Drizzle with Honey Mustard Dressing.

Serve immediately with a glass of Wolf Blass Gold Label Riesling








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Enjoy the last few weeks of summer with these excellent Wine Club Specials. This month we have some great mixed packs on offer, perfect for all occasions!





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Offers are made on goods supplied by Treasury Wine Estates Vintners ABN 55 004 094 599, under its South Australian Liquor Licence No. 51206138. It is against the law to sell or supply alcohol to or to obtain alcohol on behalf of a person under the age of 18 years. All the details you have provided in completing the order and offer to purchase the liquor are true and correct. It is a condition of purchase that you verify that you are 18 years of age or over. If you do not verify that you are 18 years of age or older your order will not be processed.

Treasury Wine EstatesThe Atrium, 58 Queensbridge St
Southbank, Victoria 3006Australia