Brangayne Winemakers Dinner
Thursday 21 June, from 6pm
$75 per person
Enjoy four courses matched with four wines by Brangayne of Orange
Join us for a four-course dinner with Vigneron David Hoskins, as we feature a selection of wines from Brangayne of Orange, accompanied by a menu perfectly paired with the featured grapes.
Roast Duck Pancakes with cucumber, spring onion, salted sesame seeds and hoisin sauce
Brangayne 2016 Pinot Noir
Whole baked Second Mouse Cheese Co. Camembert, topped with a walnut, almond, cranberry, pistachio nut crumble, served with caramelised onion jam and toast. (served between 2)
Brangayne 2016 'Isolde' Reserve Chardonnay
Slow Roasted Lamb with garlic, thyme and bacon served with a Brangayne Cabernet Sauvignon and lime glaze & vegetables
Brangayne 2015 Shiraz
Chocolate Tart served with fresh berries
Brangayne 2015 Late Harvest Riesling
The Brangayne Story
The "Brangayne" and "Ynys Witrin" vineyards lie on the north eastern slopes of the extinct volcano Mount Canobolas, near Orange in New South Wales, one of the highest and coldest grape districts in Australia.
Often under snow in winter and mild in summer, the cold climate offers ideal conditions for the production of premium grapes, combining generous fruit flavour, acid and length in wines of intensity and elegance. The long ripening period and the deep, rich volcanic soil, position Brangayne among the few vineyards in Australia capable of producing distinctive cold climate wines of high calibre.
Brangayne came into the Hoskins Family in the 1930s, and for sixty years, Edgar and Winsome Hoskins and later Don and Pamela Hoskins grew apples, pears, peaches and cherries on the property. Then, in 1994, the fruit trees were replaced by wine grapes. The vineyard today is managed by David Hoskins.
For bookings call 4782 5532 or email firstname.lastname@example.org
For instant confirmation you can book online at avalonkatoomba.com.au