CHAMBERSCHAMBERS Rosewood Vineyards Vol.66 2015 ( 02 6032 8641 702 6032 8101 +PO Box 8 Rutherglen 3685 :[email protected] Barkly Street Rutherglen Victoria 3685, AUSTRALIA

CHAMBERS Rosewood Vineyards

Vol.66 2015( 02 6032 8641 7 02 6032 8101 + PO Box 8 Rutherglen 3685 : [email protected]

Barkly Street Rutherglen Victoria 3685, AUSTRALIA Editor - Roberta Horne

Aah, what a lovely time of the year! Beautiful crisp mornings, sunny days and to top it all off, magnificent skies. The grass is starting to green up and all in all it really is probably one of the nicest times of the year to be in the north east.

This year, along with all the other allied nations around the world, we are commemorating The Great War, the war to end all wars. We pay our respects, we are very mindful of the contributions and consequences but perhaps the most persistent reminder of lessons to be learnt is the utter futility.

We are particularly fortunate that the bonds between our country and New Zealand are so strong - far deeper than sheer locality. The two nations have shared a very proud history after being drawn together under the acronym ‘ANZAC’ a word put together by a Signaller in World War 1 to depict the Australian and New Zealand Army Corps.

ANZAC is so much more than a word as it echoes the “reckless valour in a good cause, for enterprise, resourcefulness, fidelity, comradeship, and endurance that will never own defeat” as reported by Charles Bean from Gallipoli.

All these things, mixed incredulously with the humour and ingenuity displayed by our volunteer soldiers a hundred years ago, are still the distinguishing characteristics of what has become known as the Australian Spirit.

We salute the valour and offer our gratitude for the sacrifices made by our forefathers.

VINTAGE 2015 BEGINS

Some of our overseas readers may not be familiar with Anzac biscuits but thousands and thousands of these crunchy little morsels were made by the women left at home during the First World War and sent to their loved ones fighting for the Empire or sold at fetes to raise money for the war effort.

There was no Air Mail service or Tupperware in those days so the biscuits would have been tightly sealed into old tins so they could withstand the long voyage and arrive with their characteristic tooth- shattering crunch and stay fresh for months. Hand knitted woollen socks, gloves and scarves would have been lovingly tucked into the parcels along with letters and cards and often a handful of gum leaves to invoke feelings of home.

There seems to be some confusion about the origins of both the name and the recipe with some calling them soldier’s biscuits, Anzac crispies or Anzac Tiles and it’s possible they may have been adapted from an old Scottish recipe. Melted butter and treacle helped to bind the ingredients together and bi-carbonate of soda was used as a leavening agent.

At some stage coconut was added to the basic ingredients and later versions created a more chewy texture but in those days they were hard enough to be grated which some of the soldiers did as they preferred to make it into porridge.

Despite laments that “as an eatable there is little to choose between it and a seasoned jarrah board” as uttered by a Catholic padre at Gallipoli, the Anzac biscuit is still as popular as ever.

Today both countries have stringent regulations covering the commercial use of both the name and ingredients. Should anyone wish to produce Anzac biscuits, permission must be obtained from Australia’s Minister of Veterans’ Affairs or New Zealand’s Governor General.

I was able to find a copy of ‘The War Chest Cookery Book’, said to have the first printed recipe at the National Library site http://nla.gov.au/nla.obj-37545603/view#page/n120/mode/1up

However, when I looked at the ANZAC biscuit recipe on page 103 I noted it included 2 eggs and I know they were in short supply and consequently not readily available.That’s why I believe the recipe for Oatmeal Biscuits at the bottom of page 101 is more likely to have been the base recipe to which Golden Syrup was added.

Many thanks to cellar door visitor Catherine for sharing this recipe with us…a different take on the traditional biscuit recipe, a cake with the same flavours but enhanced with a drop of your choice of either Muscat or Muscadelle!days… ideal conditions for the spread of disease in the vines.

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ANZAC CAKE

CARTOONS & COCKTAILS - WINERY WALKABOUT 6th & 7th of June, 2015

It’s scary how quickly the Queen’s Birthday long weekend is looming over the horizon!

We’re busily preparing for our annual Winery Walkabout and as usual we’re hoping lots of you will join us for this fun event. Brook Chivell returns this year with his great country rock band for you to enjoy as you sample our huge selection of wines.

Venture inside to check out some of the special offerings in our Reserve Tasting for just $10 which is deductible should you choose to buy something.

On the Sunday, between 11am and 5pm we are very lucky to have Beechworth’s famous Caricature artist Adrian Osborne showing off his impressive and lightning quick sketches. Immortalize yourself, maybe with your partner on an A4 poster or, for something really different, pick up a dozen of our great cleanskin reds or whites personalized with your own wine labels – how cool is that! No fear of running out of our famous Walnut Muscat Slushies this year as we’ve hired two machines and we’ll double the number of wine jellys ‘cos we know how popular they are.

When you start to feel a bit peckish, pick up a couple of South Melbourne Market dim sims or a burger or, if you fancy some hot soup, homemade scones with jam and cream, cakes and slices with a steaming hot tea or coffee, come inside to our local Scouts group stall. There’ll also be plenty of great homemade garments, jams and pickles for you to take home.

If you can’t join us at the cellar door over the long weekend and you happen to be in Melbourne, you might like to catch up with us at the Good Food & Wine Show. You’ll find our lovely Andrew and Penny at Stand N38, over near the Barossa producers.

125g butter2/3 cup golden syrup 6 eggs1 cup self-raising flour1 1/3 cups (125g) rolled oats1 2/3 cups (150g) desiccated coconut60g brown sugarMuscat or Muscadelle to drizzle on top

1. Preheat oven to 170 degrees and grease and line an average round cake tin.2. Melt the butter and golden syrup in a medium pot then remove from the heat.3. Mix together the flour, rolled oats, coconut and sugar.4. When the butter/golden syrup mix has cooled beat in the eggs. Then mix together with the dry ingredients.5. Pour into the cake tin and cook in the preheated oven for 25 minutes - but check at 20 minutes with a skewer to see if it’s done.6. Once the cake has started to cool, drizzle with Topaque or Muscat

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TASTES OF TWO REGIONS

Saturday 4 July 12 till 4pm Saturday 4 July 12pm till 4pmKing Valley Winemakers Lunch $100pp Rutherglen Winemakers Lunch $135ppVenue: Pomegranate Restaurant 31 Giles Street, Kingston Venue: Hotel Hotel NewActon Nishi, 25 EdinburghA five course degustation with an Italian spirit Avenue, Canberra. Unfortunately the evening event is sold out but if you get in quick you can book for the lunch and sample Rutherglen’s award winning wines matched to a decadent four course menu.

Sunday 5 July 10am till 4pmTasting eventVenue: QT Canberra, 1 London Circuit, Canberra. Sample not only the wines and produce of both regions but also your entry fee gives you a chance to win a great grape escape getaway. Included in the entry price. Also included is access to a full program of interactive presentations by the winemakers and food producers of the region. Just some of the topics included: the intricacies of olive oil, wine & chocolate matching, vintage differences & bottle age, bike riding in the region and so much more.

Tickets available at www.ticketebo.com.au/tastesoftworegions $30pp pre-purchase or $35pp at the door if not sold out – includes produce sampling and wine tastings, exhibitor presentations, souvenir glass, carry bag, and entry into the Grape Escape Getaway competition.Check https://www.facebook.com/events/499292186784480/, ring 1300 787 929 or email [email protected] for more details.

OTHER CELLAR NEWS

If you haven’t been to the cellar door for some time you may be surprised to see a few “corporate” touches around the place. Not only do we have some fresh CHAMBERS branding in the form of a very sharp looking sign at the front entrance but Stephen’s ute also sports a matching paint job.

Stephen says his newly acquired crossflow pump will certainly lift the flavour profile of both the table and fortified wines so it looks as though we can expect even greater results in the future.

FLAGS & FANFARE

Congratulations go to our sixth generation winemaker Stephen Chambers following exciting news from London that his Old Vine Muscat had taken out a Silver Medal in the prestigious Decanter Awards.

A stylish certificate which accompanies the award states the wine “has been judged by the world’s best wine professionls in the most comprehensive and authoritative wine competition in the world.”

It’s very easy to see why it has become such a firm favourite for gift giving or a spot of self indulence since being added to our Muscat range a couple of years ago! Well done Stephen.

UNKNOWN SOLDIER

This very showy cocktail was apparently created by TV chef Graham Kerr who was known as The Galloping Gourmet. To make 2 drinks you will need 50ml vodka 50ml Cointreau 2 small white sugar lumps 2 forks 2 250ml Liqueur glasses Hot water Matches For best effect dim the room before pouring the vodka and Cointreau into warmed glasses (this will help the alcohols to ignite). Place a lump of sugar on the tines of the fork, then light the first drink with a match. Suspend the fork over the flame and allow the sugar lump to melt and drip into the drink below. As the melting sugar hits the liquid, it causes small explosions which sound like a distant rifle shot. Once the flame has been extinguished, the little “bullets” of caramelised sugar will give the drink an aroma of burnt orange. Leave to cool a little then garnish with candied orange rind.

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DID YOU KNOW…

• Scientists looking at drug and alcohol addiction are using worms in their research because their genetic makeup is similar to that of humans. Effects seen in the worms will be used to formulate treatments to hopefully establish what changes may lead to risks of dependency and help them understand why some people cannot resist alcohol.

• It’s worrying to see that some producers are using the term “Wine based drink” on their labels so it may be worth checking before investing.

• The acidic levels found in wine were similar to those in orange juice so wine professionals are advised to take extra steps to protect their teeth with special re-mineralising agents.

• There is surprisingly little difference in alcohol consumption of Australians aged under and over 30 years of age with 66% and 69% respectively enjoying wine. Similar numbers in both demographics are beer drinkers. Wine is considerably more popular with the over 30s while cider, RTDs and higher alcohol drinks such as vodka are by far the drinks of choice for the younger set. Most of us prefer to partake at home.

• As approximately a third of alcohol consumed in Australia is from 5 litre wine casks but only 4 cents in alcohol tax per standard drink is being collected by the government, it’s no wonder there are moves afoot to lift the cost.

A group of women attended a seminar on how to live in a loving relationship with their husbands.The women were asked, “How many of you love your husbands?”All the women raised their hands.Then they were asked, “When was the last time you told your husband you loved him?”Some women answered today, some yesterday, some didn’t remember.The women were then told to take their mobile phones and send the following text: “I love you, sweetheart.”Then the women were asked to share the responses from their husbands.Here are the replies they received:Who is this?What now?Did you crash the car again?I don’t understand what you mean?What did you do now?Don’t beat about the bush, just tell me how much you need!Am I dreaming?I thought we agreed not to drink during the day.

Laurie was keen to add ... add if we sent some flowers to our brides they would ask - what are you after?

THE GRAND TOUR

It was great to see Bill’s brother Jim (that’s him to the left of Bill at the far end of the table) and this group of long-time friends during the last leg of a nostalgic winery tour.

After a big day re-visiting all their favourite haunts with a few newies thrown in, they were more than happy to kick back and relax as Bill took them through a range of fortified wines.

No doubt the others who were, for one reason or another unable to attend, will be teeing up another tour date with Jim in the near future.

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When clearing our spam filter some time ago I came across a very amusing blog titled ‘A mantra for a washing machine’ and I was intrigued to see why it was sent to us. The story turned out to be about an Aussie couple who have been visiting Bali for more than 20 years. Over the years they’ve been lucky enough to have joined the locals in celebrating all sorts of important occasions such as a wedding and a couple of cremations but an invitation to the ritual opening of a laundry and the priestly blessing of two washing machines and a tumble dryer was undoubtedly amongst the most memorable. How charming that a drained bottle of his “favourite Australian wine, Chambers Riesling, produced by a small family tin shed winery in Victoria’s Rutherglen” was greatly valued amongst the offerings that included a dead chicken lying on a palm leaf!

With Wine Industry groups calling for a ban on a new “powdered wine” product it was interesting to see this ad from the 1920s - 1930s. The caption reads ... During prohibition in the US, merchants sold “bricks” of grape concentrate with a package of dried yeast. These would come with a “warning label” cautioning not to mix the brick, yeast, water and sugar in a pot and then seal it for seven days or else “an illegal alcoholic berage will result.”

NOW FOR A LITTLE FUN...

• Totally unbelievable until you see it with your own eyes - http://ipadvideolessons.com/blog/150224-ipad-magic/

• You just never know what old men will come up with! http://sfglobe.com/2015/05/02/five-old-men-groove-on-britains-got- talent/?src=sidexpromo&pid=41201

• It really is a dog’s life - https://www.facebook.com/video.php?v=10152578995108611&set=vb.18052848610&type=2&theater

Some may think Brian Cann’s CHAMBERS cap is a little past it - after all the colour has faded to a mere shadow of its original navy blue and it’s certainly well moulded to the shape of his head. But that’s the way he likes it - it’s his favourite. He’s worn it all through England, Europe and America. He even sent a pic of himself and Kathy from Grand Central Park with his beloved and well travelled hat, must have been at least four years ago. They popped into the cellar door recently to stock up and he was adamant that he didn’t want a new one - that this one was “perfect just the way it is” thank you. Perhaps he’ll be swayed by the next lot of beanies we get in!

“Do or do not. There is no try.”Yoda

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NO MORE ‘SORRY I MISSED YOU CARDS’ WITH THIS SNAZZY IDEA!

More proof that necessity is the mother of invention!

After becoming totally frustrated by receiving ‘sorry we missed you’ cards in his letterbox rather than the delicious wine delivery he was awaiting, Troy Forrest decided to do something about it.

He approached the project by looking to nature to find something that allowed access in one way, but no exit in that same way. The obvious one was of course the heart valve. The clincher however came along when he was sharing a glass of wine with a friend and the discussion turned to yabbie traps.

After 4 years working with an industrial designer the Parcel Nest, a simple, economical and what’s more secure recepticle for not only your normal mail but also up to two boxes of wine was born.

“Its simplicity of design and tough construction means it is weather resistant and of course burglar resistant and it can be easily retro-fitted to most front fences, porches or gardens and at less than $300 the Parcel Nest soon pays for itself in time savings and petrol says Troy.

If you are amongst the 66% of online shoppers who regularly miss a delivery, the 64% who are frustrated by courier calling cards, the 60% who have problems receiving personal online deliveries at work or the 53% of people who don’t want parcels left on their doorstep, simply visit http://parcelnest.com.au for more details.

NEWSLETTER SUBSCRIBERS

When visiting the cellar door you are encouraged to record your surname, suburb and postcode in the small notebook next to the cash register to be eligible for the quarterly draw.

However, it seems my tactic of placing the name of the quarterly winner in a different position in each edition (so you have to read the lot) has obviously been way too successful!

Howard and Helen of 2085 are the current winners while J Wilson of 3084 and J & P Wise from Tasmania from Volumes 64 and 65 are yet to give us a call to claim their rewards.

SEASONAL DEALS

V DAY PARADE 3 bottles x 2014 The Family3 bottles x 2012 Riesling3 bottles x 2012 Grenache1 bottle x 2011 Noble Muscadelle(375ml)1 bottle x 2012 Walnut Muscat1 bottle x Old Vine Muscat (375ml)$155 plus freight

TROOPERS TREASURE3 bottles x 2009 Shiraz3 bottles x 2010 Anton Ruch3 bottles x Thunderball Red1 bottle x Dry Flor Apera1 bottle x Ruby1 bottle x Old Vine Muscadelle$210 plus freight

VOLUME 66

MAY DAY CRATE1 flagon x Rutherglen Muscat1 flagon x Rutherglen Muscadelle1 flagon x Tawny1 flagon x Mt Carmel$130 plus freight

HEROES HAMPER6 bottles x 2007 Cabernet Sauvignon6 bottles x 2005 Gouais$135 plus freight

HOME & HEARTH4 bottles x 2012 Light Muscat4 bottles x 2012 Grenache4 bottles x Noble Muscadelle (375ml)$135 plus freight

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$150