Winter Wine & Dine
with Georges on Waymouth

In this issue of Wine & Dine we are thrilled to feature Georges on Waymouths signature lamb press recipe. Three cuts of slow braised lamb wrapped in pancetta for your culinary enjoyment! This dish is best paired up with our delicious McLaren Vale ‘Ace of Trumps’ Shiraz. 

To purchase our delicious Ace of Trumps Shiraz click here.

L A M B  P R E S S

Serve with hummus, feta, chermoula, cauliflower, beans
(serves 6 to 8)

1kg lamb shoulder front quarter (bone in)
1kg lamb neck
1kg lamb shank
1 litre chicken stock
2 each cinnamon stick
1 each star anise
1tsp cloves
1 each brown onion
1 each carrot
½ bunch thyme
2 each bay leaf
½ jar mustard fruits (chopped)
50ml vinegar
100g brown sugar
Sliced pancetta

Sear off lamb shoulder, neck and shank until nice golden brown on a pan.

Transfer into a big stock pot. Deglaze the pan with chicken stock, pour over the lamb.

Top up with water, just enough to cover the lamb. Add in spices, carrot, onion and herbs into the pot. 

Bring it to boil, and once it boiled, cook it for 4 hours (until meat fall off the bone). 

Pick meat of the bones when its warm. 

Mix mustard fruits, vinegar and brown sugar in the lamb mix. Adjust seasoning with salt. 

Place lamb mixture on a deep tray and press it with weight overnight in fridge. 

Once set overnight, portion it rectangular size 4cm x 4cm x 9cm. 

Wrap the lamb portion with pancetta like a parcel. 

Heat up in 200C oven until golden brown and caramelize before serving.

Christo’s Paddock Vineyard | Langhorne Creek.

We are proud to release our 2017 Joseph Shiraz, 2017 Meddler Malbec and 2017 Spartacus Cabernet, Malbec Shiraz.

All wines are also available in 1.5L Magnum formats.

Be  quick to select your limited edition numbered bottle for the 1.5 Spartacus magnums as certain numbers always go first!



Small berries, low yields and open bunches characterise the Shiraz grown on Christo’s Paddock. These old vines produce grapes with great flavour intensity and richness. Once fermentation was complete the wine was gently pressed into a combination of new (40%) and old French oak barrels, where it matured for 18 months. Expect red and black berries, coffee and liquorice with a savoury edge and grippy tannins providing great structure, length and age-ability. Cellar for 20 + years.




Handcrafted Malbec from our ‘Christo’s Paddock’ vineyard in Langhorne Creek. A small parcel of fruit was selected from a block of 10 year old vines on ultra premium dirt, just off the Angus River. The wine was barrel-aged for 16 months in new and seasoned French barriques. It’s loaded with perfume, is intensely purple, plush and elegant, with soft tannins and bold flavours that marry beautifully with rich dishes like charry lamb on the barbecue, or your favourite slow-cooked dinner. Named after Mark’s mum who is affectionately nicknamed ‘The Meddler’



‘Deep red/purple colour, with a subdued bouquet, ripe and clean but reserved. The wine is soft and full, rounded and ample, with fine powdery tannins and abundant flavour’

Huon Hooke


Our best parcels of Shiraz, Cabernet Sauvignon and Malbec are selectively picked from low yielding old vines grown on premium dirt, just off the Angas River in Langhorne Creek.

The three varieties are separately crushed, fermented and barrel-aged, to create richness, complexity and balance. This is a classic blend, combining the intensity of Shiraz, structure and great age-ability of Cabernet Sauvignon and powerful lift of Malbec. Expect concentrated, bold flavours and great length.


Email to select your limited edition Magnum Number.

Reviews for the 2016 vintage are below.

‘This is a jibe of the very best barrels across each variety and boy, does it strut. In a flashy way, mind you, employing impeccable tannin management from the alloyed grape tannins to the classy wood; optimally ripe fruit and plenty of varietal chutzpah with a whiff of salinity and herb. While far from subtle, this is an exercise in a warm climate blend that works very well; never straying into caricature.’

James Halliday
Australian Wine Companion 2019.

Deep red/purple colour, with a perfumed bouquet showing talc and blackberry nuances. The palate is intense and bright,
concentrated and yet also elegant, with some very ripe blackberry fruit flavours, a trace of bitterness, and tremendous length and mouthfilling generosity of flavour. A big, ripe wine – an impressive and delicious style. 

Huon Hooke

Trophy Wine (2016 VINTAGE)
Six Nations Wine Challenge 2018 

Gold / 5 Stars (2016 VINTAGE)
Winestate Magazine

95 points Gold (2016 VINTAGE)
Halliday Wine Companion 2019

Gold / 5 Stars (2016 VINTAGE) Equal Top In Category/Eligible for Wine of the Year
Winestate Magazine 

95 points (2016 VINTAGE)
Huon Hooke, The Real Review


We have just released our Adelaide Hills 2017 Dairy Block Shiraz which is already receiving great reviews.


Harvest Date 15/4/2017

Low-yielding Shiraz vines were selected for this vintage of the Dairy Block, which grow next to the cellar door and enjoy the afternoon sun until late in the day. Whole bunches were hand-picked and gently pressed in order to retain vibrancy of flavour. After fermentation, the wine was aged for 18 months in 30% new and 70% old French oak barrels. This is a medium-bodied cool climate shiraz with concentrated white pepper spice, plum and cherries, cedar oak and soft tannins.




Recent reviews for this new release wine are below.

Hot 100 Wines 2018 / 2019 REVIEW

Entices with plush, dark fruit and a balanced sappy edge with whole clusters.
This is just so drinkable with good length and structure.


Email to purchase the 2016 vintage Dairy Block as numbers are now extremely limited.

This vineyard was planted in 2001 after extensive preparations including detailed soil mapping to allow optimal varietal and clone section and vineyard layout. The vineyard is mostly south facing, which helps to keep the microclimate relatively mild in summer and the fruit and vines protected from the summer’s hot northerly winds. The vineyard is in outstanding condition, with remarkable uniformity across the property resulting in consistent low yields of icon quality fruit.


Harvest Date 20/03/2017

This wine is a fine example of McLaren Vale Shiraz. Hand harvested and matured in new and seasoned fine French oak barriques for 16 months. The wine has a deep ruby colour, intense plum/raspberry aromas and plush velvety tannins that build on the palate to give a very long finish. The stylish French oak adds subtle cedar and smoky notes that marry with the fruit flavours to create an appealing complexity in such a young wine. This wine is very enjoyable now but will reward patient cellaring for 10-20 years.



Harvest Date 20/03/2017

Specially selected from a small patch of the Ace of Trumps Vineyard in McLaren Vale. This portion of the vineyard was hand manicured from pruning through shoot and fruit thinning to produce a very special parcel of grapes. After hand harvesting crushing and fermentation, the wine was matured in seasoned and new French oak barriques for 16 months. Further barrel selection has resulted in the finest expression of McLaren Vale Shiraz from this vineyard in the Seaview sub-region, an area renown for producing intense and sophisticated red wines that age very well. The wine is deep ruby in colour with intense layered red fruits aromas, soft velvety tannins and flavours that intensify and live long.
This outstanding wine will impress when young but will cellar for 10-20+ years to come.



Harvest Date 20/03/2017

This elevated and south facing vineyard in the Seaview sub-region of McLaren Vale has a reputation of producing very stylish and elegant Cabernet Sauvignon wines. The section of the vineyard chosen for this wine was hand manicured from pruning through shoot and fruit thinning to produce a very small but very special parcel of grapes. After hand harvesting, crushing and fermentation the wine was matured in seasoned and new French oak barriques and hogsheads for 16 months. Further barrel selection has resulted in the finest expression of McLaren Vale Cabernet Sauvignon.

Very deep ruby with intense aromas of spicy black currants, attractive mouth coating tannins, mid palate fruit intensity and impressive oak notes all describe the great structure that this wine has now and will carry into the future as it ages very, very slowly, which is typical of great Cabernet Sauvignon. This outstanding wine is lovely to drink now but will cellar for 10-20+ years to come


Each month we will be providing you with an amazing recipe from our good friend George from George’s On Waymouth, allowing you to get creative in the kitchen in your very own home.
This month is George’s Spinach Tortellini (see below for recipe). This dish is paired up with our delicious Adelaide Hills Anth’s Garden Chardonnay.

To purchase your Chardonnay please click here.

Spinach & Ricotta Tortellini, Honey Mustard, Parsley, Candied Rosemary, Pine Nuts
Portion: 6 to 8 serving (roughly 25 pieces)


700g 00 Pasta flour
290g Whole egg
50g Egg yolk
25g Table salt
2kg Baby spinach (will end up roughly 900g to 1kg after blanching and squeezing)
500g Ricotta
200g Grated parmesan cheese
5 each Lemon
150ml Olive oil
150ml Vegetable Oil (sunflower or canola)
3tsp Dijon mustard
1tsp Seeded mustard
50ml Honey
2 Bunch Curly Parsley
50g Butter
300g Pinenuts
1 tsp Vegetable Oil
30g Icing sugar
10g Dried Rosemary


700g 00 Pasta flour
290g Whole egg
50g Egg yolk
25g Table salt
1. Place everything in a mixer and mix well until a dough its form. The dough might appear dry at first, but keep mixing, it takes up to 15mins constant mixing to get a nice dough.
2. Once the dough is ready, portion into smaller portion and wrap it and store in fridge to rest.
3. Pasta dough can be done ahead. Keep up to 5 days.


2kg Baby spinach (will end up roughly 900g to 1kg after blanching and squeezing)
500g Ricotta
200g Grated parmesan cheese
3 each Lemon zest (keep juice for dressing)
Salt to taste
1. Bring a pot of water to boiling point, and add some salt into the water.
2. Blanch baby spinach in batches, each batch takes only 5 seconds. Refresh the baby spinach in ice cold water to prevent overcooking.
3. Drain the cooked spinach and squeeze it as dry as possible. (the dryer the spinach, better final result)
4. Finely chop the spinach, and mix the rest of the ingredient into the spinach.
5. Adjust the season with salt.
6. Filling can be done ahead. Keep up to 5 days.


150ml Olive oil
150ml Vegetable Oil (sunflower or canola)
3tsp Dijon mustard
1tsp Seeded mustard
50ml Honey
150ml Lemon juice
Salt to taste
1. Place both mustards, honey and lemon juice in a bowl. Whisk well to emulsify it.
2. Slowly drip both oil into the mix and whisk well to thicken it up.
3. Adjust the dressing with salt. And bottle it into squeezing bottle.
4. Shake well each time before use.
5. Dressing can be done ahead. Keep up to 2 weeks.


2 Bunches Curly Parsley
50g Butter
Salt to taste
1. Pick parsley, blanch parsley and refresh in ice water to prevent overcooking. Squeeze dry.
2. Melt butter and bring it to brown nutty colour.
3. Place everything in blender and blend until smooth puree. Adjust seasoning with salt.


300g Pinenuts
1 tsp Vegetable oil
30g Icing sugar
10g Dried Rosemary (blend into powder)
1. Toss pinenuts, vegetable oil and icing sugar in a bowl and mix well until nuts is coated with sugar.
2. Toast nuts in oven at 180C until golden brown.
3. Mix dried rosemary into pinenuts and store in fridge.


1. Roll pasta dough and fold it a couple of times before cutting it. (to prevent too stretchy pasta)
2. Roll the pasta as thin as possible ½ on pasta machine. Using a biggest round cutter to cut the pasta sheet.
3. Once pasta is cut, fill the pasta with spinach filling and seal it with egg wash. And fold into tortellini shape.
4. Cook tortellini in salted boiling water for at least 5mins each batch.


1. Place a smear of parsley puree on the bottom of the plate.
2. Arrange pasta nicely on the puree. Lightly drizzle honey mustard dressing on the tortellini and extra on the plate.
3. Sprinkle some rosemary pinenuts on the pasta and the plate.
4. Garnish the plate with some fresh baby spinach, lemon zest and olive oil.

2016 Karrawatta Dairy Block Shiraz
Highly-decorated Adelaide Hills wine that has had the nation’s best judges waxing lyrical about its ultra spicy-peppery characters and its formidable depth of flavour. Winemaker Mark Gilbert has harmoniously balanced fruit and oak in near-perfect unison to present a shiraz that rings all the bells.
John Fordham, The Sunday telegraph, 14 April 2019

Another couple of golden reviews for our beloved Spartacus!

Karrawatta Spartacus 2016

‘Blend of cabernet sauvignon (56%), malbec (22%) and shiraz (22%). Matured as separate parcels/varieties for 20 months in new and used French oak.

Creamy of texture, bold of fruit, tannin with a bit of strut to it. This is a warm-hearted, smooth-skinned, bitumen-flavoured red of volume and proportion. It’s big but balanced, and it feels good in the mouth. A cold night specialist.’

Rated : 94 Points
Tasted : April 19
Alcohol : 14.9%
Price : $92
Drink : 2019 – 2030+




The Six Nations Wine Challenge results are in, and we are thrilled to let you know that our 2016 Spartacus Cabernet Shiraz Malbec won the trophy for the Best Red Blend!
The international competition sees the most influential and respected wine judges from six leading New World wine countries (Australia, NZ, US, Canada, Chile and South Africa) invited to select their top 100 wines. These 600 wines are then judged to reveal the best wine in each class.
We have been inspired by the win to delve into our cellar and release some museum stock: 2014 and 2016 Spartacus is available for purchase until sold out… and with 60 bottles of the 2014 and 180 bottles of the 2016 left, it won’t last long!
*Limit of three bottles of 2014, three bottles of 2016
Contact Sarah Iredale to place your orders | 0437 812 047

Dairy Block Shiraz
2016  |  Adelaide Hills

‘Sweet fruited blackberry and spice on the palate, with a lick of smoky oaky, are given drive and length by fresh acidity and loose knit tannins!’ This is a quality 5 star wine and I recommend you give this top drop a taste. Thanks @karrawatta

#pickoftheday #singlevineyard #adelaidehills #shiraz #redwine#geddesadrink #australianwine #winetasting #masterofwine#australia #wine #dairyblock #southaustralia


2016  |  93 POINTS

It’s sealed with a cork stopper, of the kind youíd normally see on a bottle of fortified, though this is not a fortified wine. Itís a single vineyard varietal Malbec from Langhorne Creek, given 16 months in French oak. The packaging is quite striking – as indeed is the wine.

It’s a pretty wine. But a sturdy wine too. Florals and blueberry, leather and kirsch. A red wine of oomph and perfume. And tannin, studded with cloves and wrapped in gum leaves. It feels strict and tight even as the fruit (and oak) rushes to impress. Gum leaf flavours here are strong but the wine impresses regardless.’

The Wine Front
January 2018