LOCAL Beer Dinner with brewer Jamie Long

Thursday, April 19th at 6pm

1^st course with Doggie Style Classic Pale Ale LOCAL rosemary brined baby octopus salad with orange coriander whipped mango and LOCAL cabbage-LOCAL radish kim chee

The pick of the litter! The brewery’s flagship brew is a Classic Pale Ale, and it’s assertive hop aroma and flavor make this a hopheads delight. The “Dog” as it is affectionately know is a copper colored brew with a balanced malt flavor and moderate hop bitterness. 5.4% ABV

2^nd course with Old Scratch Amber Amber butter grilled razor clams, house grown spicy micro greens and bbq’d LOCAL oyster mushrooms

Ideal for the Lager drinker who prefers amber beers, the “Scratch” is a smooth, malt-accentuated lager. Brewed in the “Steam-Style” tradition, scratch is a so-called hybrid beer that is fermented at medium temperatures to develop some ale and lager characteristics. 5.4% ABV

3^rd course IPA Duo with Snake Dog IPA and Flying Dog Belgian IPA

Snake Dog IPA tempura battered Rappahanock River Oysters with red curry remoulade, sesame crusted grapefruit supremes and LOCAL cilantro foam

A stronger, hoppier pale ale, Snake Dog has a fruity floral aroma that comes from generous use of dry hops. A deep gold color and a favorite of hop heads everywhere. This will snake down the throat like a faithful friend. 5.9% ABV

Cocoa nib crusted duck carpaccio, wasabi LOCAL blackberries and LOCAL honey juniper spiced LOCAL carrots

There’s never been something as sassy as Flying Dog’s Raging Bitch Belgian IPA. An American IPA augmented with Belgian yeast, our 20th Anniversary beer jumps out of the glass and nips at your taste buds with it’s delicate hop bitterness. 8.3% ABV

4^th course with Barrel Aged Gonzo Imperial Porter Vanilla chipotle dusted Buffalo Creek Beef strip steak, crab apple smoked potato salad puree, porter battered LOCAL onion rings with a LOCAL rhubarb and roasted shallot demi-glace

Aged and seasoned for three months in wood barrels from our neighbors at Stranahan’s Colorado Whiskey, this ale has a well-balanced taste and abundance of character. The taste will remind you of sweet chocolate, dry oak, and smooth whiskey with a memorable, velvety mouthfeel. 9.5% ABV

5^th course with Horn Dog Barley Wine cinnamon-brown sugar duck fat fried banana, jerk spiced plantain chips, Virginia rum toffee with saffron and LOCAL molasses ice cream

Big malty flavors, including licorice and chocolate, are balanced with a moderate hop profile. Brewed with copious amounts of prized malts and flaked oats, the Barley Wine is so strong that it has to be aged for several months before we can bottle it. 10% ABV

5+ course LOCAL Beer Dinner for $70 per person, limited seats available, call 540-801-0505 for reservations

Eat Fresh • Eat LOCAL • Drink LOCAL

Taste of Downtown at Local Chop and Grill House, March 6th-March 10th.  Available after 5pm in the LOCAL Bar and in the dining room (reservations recommended) $30 per person (does not include tax or gratuity).

Appetizer Trio
Rappahanock River Oyster, blue cornmeal battered and fried, with a smoked jalapeno and LOCAL hickory remoulade

Mountain View Farms Gouda with wild blueberry and LOCAL basil compote

LOCAL steak carpaccio, Shenandoah Herbs garden rubbed, served with a LOCAL sunchoke slaw

Entrée Choices

grilled 6oz LOCAL sirloin from Buffalo Creek Beef in Lexington, Virginia

Virginia Rockfish, pan seared 6oz filet

Chop House Sides Choice of two with entree
LOCAL root vegetable confit
roasted asparagus with lemon sea salt
LOCAL sweet potato puree with LOCAL honey
Yukon gold potatoes with LOCAL swiss and caramelized LOCAL onions

Dipping Sauce Choose one with entree

Steak sauce – an A1 style housemade sauce

LOCAL Whiskey cider jus LOCAL whiskey, LOCAL cider, fresh thyme and butter

Parsnip cream – light cream sauce with sautéed garlic, shallots and roasted parsnips

Horseradish crème fraiche – housemade crème fraiche
with fresh horseradish, garlic and lemon zest

Yuzu vinaigrette – tangy citrus flavors of lime, lemon and orange zests and juice,
with cilantro and sesame oil

Dessert Choices

Crème Brulee

Bread Pudding with Virginia apples, candied pecans, vanilla bean ice cream and bourbon caramel

We serve LOCAL coffee from Grains of Sense

Eat Fresh Eat LOCAL

Join us on Thursday, June 16th at 6pm for a five course dinner, hosted by Bill Wolf of Eagle Eye Wines.  Limited reservations are available, $90 per person all inclusive.

Bill & Roxanne Wolf, Napa Valley grape and olive growers, make world class wine and olive oil, are also Wine & Spirit Institute Educational Trust trained wine tasters.

Roxanne is the artist whose original art is now the labels on Eagle Eye wines. Each varietal has a different piece of art chosen to reflect the wine in the bottle.

AlphaWOLF Vineyard & Olive Ranch is the name of the 13 acre ranch where they grow Cabernet Sauvignon, Cabernet Franc and Petit Verdot . AlphaWolf Vineyard farming practices are Certified Green, Fish Friendly Farming and Sustainable.

AlphaWOLF Estate Extra Virgin Olive Oil is grown from Tuscan Varietal olives and is certified “Extra Virgin” by the california Olive Oil Council and bears the seal.

1^st course

chilled avocado and Chesapeake Bay crab ‘shooter’, AlphaWOLF olive oil poached oyster and LOCAL sorrel puree

Eagle Eye 2008 Sauvignon Blanc The blending of 9% Semillon and 1% Chardonnay add body, viscosity and crispness while a small amount of 5% dry Muscat imparts a beautiful nose, rich silkiness and a clean lingering finish.

2^nd course

LOCAL spring onion salt dusted duck breast, juniper-Infatuation-blackberry BBQ, LOCAL broccoli puree, crispy duck livers and LOCAL watercress salad

Eagle Eye 2006 Infatuation Proprietary blend of Cabernet, Syrah and Malbec.  The core of this wine is from the Cabernet Sauvignon and Malbec from AlphaWOLF Vineyards.

3^rd course cabernet duo

LOCAL chevre crusted with LOCAL fine herbs and black pepper, shaved Belgian chocolate and Chef’s garden rhubarb & Rutherford Cabernet jelly

Eagle Eye 2005 Rutherford Cabernet Sauvignon The bouquet of deep ripe red fruit with overtones of violets will fill your glass.  The long lingering finish is characteristic of the famed Rutherford Cabernets.

LOCAL Buffalo Creek Beef tartar, green olive tapenade, duck fat fried shallots and Napa Valley Cabernet gastrique

Eagle Eye 2005 Napa Valley Cabernet Sauvignon The first to showcase fruit from the AlphaWOLF Ranch. The addition of Cabernet Franc and Petit Verdot provides the deep purple color and layers of complexity with a bouquet of red ripe fruits.

4^th course

Voluptuous slow braised LOCAL Boer Bok goat shanks, confit of tomatoes in AlphaWOLF olive oil, Chef’s garden tarragon pappardella pasta and crispy LOCAL basil

Eagle Eye 2006 Voluptuous Proprietary blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, Petit Verdot and Zinfandel.  Our 2006 fruit was some of the best, beautifully balanced and intensely flavored. Voluptuous has no boundaries, just great taste.

5^th course

salted caramel ice cream, orange fleur de sel and blood orange gastrique

Eagle Eye 2008 Muscat Canelli Aromas of peaches, apricots and orange blossoms. One sip will fill your mouth with opulent tropical fruits including lychee, tangerine and notes of ripe cantaloupe.

As part of Downtown Harrisonburg’s Restaurant Week, we are happy to share our Taste of LOCAL menu.

Available from 5 until 9pm in the LOCAL Bar or in the dining room with reservations. 

The multi-course meal includes 5 dishes of LOCAL flavors for $30 per person (plus beverages, tax and gratuity).

Trio Plate

LOCAL cheddar, LOCAL swiss and LOCAL chevre with housemade LOCAL applebutter

LOCAL apple salad, mixed greens and bourbon bacon vinaigrette

LOCAL butternut squash risotto ball with basil aioli

Entrée Choices

LOCAL sirloin from Buffalo Creek Beef in Lexington, Virginia

LOCAL trout filet from Casta Line Trout Farm in Goshen, Virginia

Chop House Sides choice of 2 with each entree

LOCAL Root Vegetable confit

LOCAL squash and sweet potato puree

Roasted Asparagus with Lemon Sea Salt

Yukon gold potatoes with LOCAL goatcheese

Dipping Sauces

Steak sauce – an A1 style housemade sauce

Lemon yogurt – lemon juice and zest, fresh parsley and organic yogurt

LOCAL Whiskey cider jus -  LOCAL whiskey, LOCAL cider, fresh thyme and butter

Parsnip cream – light cream sauce with sautéed garlic, shallots  and roasted parsnips

Horseradish crème fraiche – housemade crème fraiche with fresh horseradish, garlic and lemon zest

Yuzu vinaigrette – tangy citrus flavors of lime, lemon and orange zests and juice, with cilantro and sesame oil

Dessert Choices

Crème brulee

Ice Cream – a single scoop of each flavor, or 3 scoops of one flavor.  LOCAL cider, LOCAL honey gelato and chocolate

We serve LOCAL coffee from Grains of Sense

1^st course

hamachi sashimi orange confit, caramelized lemon vinaigrette and Thai basil

Helios Ale

Helios Ale has an earthy, aromatic hop start and shifts into aspects of lemon peel and black pepper. This is a quenching, invigorating ale, despite its substantial strength. 7.5% ABV

2^nd course

local cheddar with housemade apple butter, local swiss with housemade pancetta and local chevre crusted in black pepper with black olive oil

Headwaters Pale Ale

Victory’s newest flagship beer and their first pale ale.  Created to celebrate the importance of water in the brewing process and Victory’s 15^th Anniversary. 5% ABV

3^rd course

braised local rabbit spicy duck risotto, fig mustard and crispy shiitake mushrooms

Yakima Glory

The tenacious grip of big, juicy hop aroma and character slides smoothly into rich, dark malts. This heavyweight battle between fresh, Yakima Valley hops and dark, roasted malts is resolved harmoniously as the flavors merge to deliver complex satisfaction with a warming edge. Bask in the “glory”­ of the bright and brassy hops! 8.7% ABV

4^th course

slow cooked local short ribs glazed with local maple and jalapeno, Virginia apple and rutabaga puree, local espresso and stout demi glace

Storm King Stout

With a huge, Pacific Northwest hop aroma & character upfront, Storm King subsides into massive, roast malt complexity. More flavor than mere words can adequately describe. Rich and substantial, it will warm your heart. 9.1% ABV

5^th course

orange cherry pound cake, local burnt honey gelato, cranberry compote

Old Horizontal Barleywine

A luxurious, warming barleywine rich with aromatic hops and dark, candied fruit character that hides its epic strength masterfully. 10.5% ABV

5-course dinner is $60 per person

Limited reservations available, please call 540-801-0505

Celebrating our 1^st year of LOCAL food with LOCAL spirits

Master Distiller, Joe Dangler from the A. Smith Bowman micro-distillery in Fredericksburg, Virginia will join us for the six-course dinner

Limited reservations available, $70 per person

A. Smith Bowman’s distilling roots date back to the years before Prohibition. In 1935, after the Repeal of Prohibition, Abram Smith Bowman and his sons relocated to Virginia continuing the family tradition with the distillation of bourbon. The original distillery was located on the Bowman family homestead in Fairfax County, Virginia called Sunset Hills Farm.  In response to the rapid growth of Northern Virginia, the distillery was moved in 1988 and is now nestled in Spotsylvania County near the city of Fredericksburg, 60 miles away from the original location.  As a small and privately owned company, A. Smith Bowman Distillery continues the time-honored traditions on which it was founded. Considered a micro-distillery by today’s standards, A. Smith Bowman produces an assortment of hand-crafted spirits distilled from only the finest natural ingredients and using the latest technology. This micro-distillery focuses on the production of premium spirits honoring the legacy of Virginia’s first settlers.

Deep Run Vodka Handcrafted in very small batches to guarantee utmost quality and bottled by hand at the A. Smith Bowman distillery in Fredericksburg, Virginia. This locally made vodka is distilled seven times for a wonderfully smooth and perfectly clean taste.

Deep Run Vodka over ice and a queen olive stuffed with LOCAL goatcheese and lemon preserve, LOCAL cherry tomato marinated in rosemary and wrapped in housemade bressola

Sunset Hills Gin Meticulously distilled in small batches with juniper and other botanicals, Sunset Hills Gin has an amazingly light and smooth taste.  Every bottle is produced by hand for a fresh aromatic flavor and smooth taste that’s not overpowering.

Sunset Hills Gin & tonic with LOCAL mint, LOCAL apple carpaccio with lime confit with a cucumber & gin drizzle

John J. Bowman Single Barrel This bourbon whiskey has been hand selected from some of the oldest barrels in our warehouse. Each barrel rests years on end while Virginia’s moderate, but ever-changing climate extracts the complex flavors from the oak and mellows the whiskey. When the time is right, these prime barrels are hand-bottled with care. This single barrel bourbon is 100 proof, but still smooth as the fall breeze. Its fragrant nose is followed by hints of toffee, leather, figs and almonds with a long dry finish. 

LOCAL spicy greens, candied LOCAL walnuts, caramelized figs and a bourbon bacon vinaigrette

Bowman Brothers Virginia Straight Bourbon Whiskey Small Batch This small batch bourbon has been distilled three times using the finest corn, rye and malted barley. Our unique copper still produces a flavor like no other bourbon. After many years of aging in new charred oak barrels, this 90 proof Virginia bourbon whiskey will please even those with the most discerning tastes.  Its complex flavor has hints of vanilla and oak,   while the finish is smooth and mellow. Enjoy straight, over ice or with a splash of water.                                                                                                           

juniper dusted duck breast, LOCAL squash puree with brown butter and bourbon, crispy LOCAL collards & onion molasses jam

Abraham Bowman Virginia Limited Edition Rye Whiskey Unlike any other whiskey, this limited edition release is truly unique. Distilled in our copper pot-still, this first release of straight rye whiskey brings the full flavor, spice and complexity of rye whiskey to Virginia. Six hand selected barrels were chosen from the warehouse after more than 12 years of aging. This whiskey opens with a huge spicy aroma. The rye bursts onto the palate with undertones of mint, cinnamon and tobacco. The finish lingers like hot cider on a cold day.  Our great, great grandfathers would love this stuff. Sip slowly, straight or on the rocks.                                                                                 

cinnamon and peppercorn crusted Buffalo Creek strip steak, LOCAL sweet potatoes with LOCAL honey, bacon cracklings & LOCAL cider-rye whiskey jus

George Bowman Colonial Era Dark Caribbean Rum This special pot-still rum has been distilled, aged and blended much like it was centuries ago. Imported from a small rum maker down south amidst the palm trees and sugar cane, this rum spent years aging in the Caribbean heat to garner its dark color and full flavor. This dark colonial era rum is hand bottled in Fredericksburg, Virginia, but the taste will remind you of warm Caribbean beaches. The subtle aroma of coconut and vanilla are followed by the rich flavors of molasses, honey and brown sugar.                                                           

rum cake with coconut ice cream & rum poached LOCAL apples

Domaine de la Bergerie Anjou Blanc “Sous la Tonnelle” 2008                       Anjou is an appellation in the Loire Valley region of France.  The principle white grape found here is Chenin Blanc, and this one is 100% Chenin.  The grapes are all hand picked and sorted and pressed very slowly over eight hours  to extract the full potential of the grapes.  We think Chenin Blanc should be far more popular than it is, and this wine is a good reason why.  Beautiful floral and citrus aromas, with flavors of pineapple and other tropical fruits and hints of almonds and dried fruits.  The proprietors at Domaine De La Bergerie practice sustainable agricultural practices and are currently transitioning to fully organic.

Domaine le Briseau Vouvray “You are So Fine” 2007                                               A barrel aged Chenin Blanc, naturally sparkling in the style known in France as petillant and in Italy as frizzante. Round and pure Chenin fruit that finishes dry.  All vineyard work is done according to the principles of organic viticulture (with the certification of Qualité France): no pesticides, insecticides or chemical fertilizers are used; nettle and horsetail decoctions are sprayed on the foliage; copper is used in modest quantity (less than 5kg/HA); the vines are plowed and grass allowed to grow in the rows. In 2006, the estate started its conversion to biodynamic principles.

Le P’tit Rouquin (“carrot-topped kid”) is a love child born of Olivier Lemasson’s passion for natural wines. It’s an organically farmed old-vine gamay as earthy as the ground it comes from (clay and flint), with a cherried brightness that shines with a little chill.  Les Vins Contés is the dynamic Lemasson’s Loire Valley negociant, whose mission is to make wines from lower-than-average (again, organic) yields.

Winemaker Luis Reginato is a highly trained and respected vineyard consultant and winemaker with long experience at his family’s winery in Mendoza. He was the natural choice because of his close relationship with local small growers and his intimate understanding of the regions’ vineyards.  His first encounter with many of these growers was at a posta del vinatero, or “tavern of the grape grower”. Here they drank wine and spoke passionately for hours about their soils, their vines, and their quest for superior flavors in their grapes. We salute the hard work and skill of these growers by offering these vineyard-designated releases made solely with their special grapes.

“The unoaked 2009 Cocina Blanco de Blancos is an intriguing blend of 70% Chardonnay, 15% Torrontes, and 15% Sauvignon Blanc. It exhibits an excellent bouquet of mineral, citrus, and lemon meringue leading to a medium-bodied, dry, intensely flavored, ripe wine that would be a fine match for a crab cake.”

88 Points, Robert Parker’s The Wine Advocate, 2009

“Purple-colored, it has an enticing bouquet of cinnamon, cigar box, violets, black cherry, and blueberry. Medium-bodied, round and sweetly-fruited on the palate, it has plenty of savory spice notes, enough structure to evolve for 1-2 years, and a lengthy, pure finish. Drink it from 2010 to 2016.”

90 Points, Robert Parker’s The Wine Advocate, 2009

“Very flattering, with a lush core of blueberry, fig sauce and raspberry fruit that glides through the spice-tinged finish. This has a nice polished feel. Drink now.”

88 Points, Wine Spectator, 2009

By Jacquelyn Walsh jwalsh@dnronline.com

Posted 8/20/10 in Rocktown Weekly

Although the Harrisonburg Farmers Market has been operating for 31 years, it has grown leaps and bounds in just the past few, says manager Josie Showalter. This year marks its second full season under the pavilion on Liberty Street and the first year that it’s added an evening market on Thursdays.

Radell Schrock, board president of the Harrisonburg Farmers Market, says the Thursday evening market is the result of an increase in customers and vendors who were unable to get space on crowded Saturday and Tuesday mornings. “It works well because people can stop by on their way home from work,” says Schrock. “It can be local, fresh and it can also be convenient. At box stores, customers can go in and get everything they want, so we’re excited about having a third market that is convenient like that.”

More people each year choose to buy local, sustainable food, says Showalter, which, in turn, enables the market to develop and expand.

“There’s a whole lot going on with local foods,” says Showalter. “I think the awareness is increasing and the number of people committed to buying local is growing. Because of the market there are a lot of small farms and vendors who are really conscious about their growing practices. They take good care of the land because they’re really connected to it. The market provides them a place to give that to the public and the public has access to food that has been given a lot of care.”  Showalter describes sustainable food as, “A type of food that doesn’t have a negative impact on the environment and doesn’t create extra waste.”

Many people have different ideas of what sustainable food is, but it usually spans three main areas, also known as the triple bottom line: economic, ecological and social concerns.

Eric Bendfeldt, West Rockingham Extension Specialist and chair of both the Virginia Food System Council and Shenandoah Valley Local Food and Farm Working Group, explains how the triple bottom line works.  “I think sustainable food has at least three components: economic viability and profitability for farms; how the food provides for different social needs of the population; and how it addresses environmental issues, particularly in moving forward to conserve and protect national resources,” says Bendfeldt, who is also in charge of the Buy Fresh Buy Local initiative.

The reasons for eating sustainable, local foods are vast, adds Bendfeldt. “It really seems like there’s definitely a growing interest in local foods and some of it might be getting back to agricultural roots and some of it’s environmental,” he says. “Some of it’s for health reasons and some of it’s just culinary. People want to find the freshest, most flavorful food for a certain recipe.”

To Ben Sandel, board president of the Friendly City Food Co-Op, and his family, sustainable food is about where the food comes from and the ecological practices of that place, he says. “Also, are they treating their workers fairly?” asks Sandel. “That’s part of the calculation. And, is this something that could go long term? Or is this dependent on a certain amount of resources?” For example, when apples travel around the world to the supermarket, a large amount of fuel is used to ship it to local stores, so it doesn’t seem like a good long-term sustainable product, he says. “This is opposed to farmers market vendors who, in 30 years, and a couple of generations down the line, they’ll still be able to get their food there,” he adds.

This decrease on the dependency of fossil fuels is another big reason people choose to support sustainable foods. And while this may seem like a growing trend, concern about sustainable agriculture dates back at least 20 years in some communities, adds Sandel. “Here in the Shenandoah Valley we have such a long history and such a beautiful environment in the Blue Ridge and Shenandoah Mountains, and as part of the Chesapeake Bay watershed, we need to protect water quality as well as agriculture in a proactive way,” says Sandel.

Encouraging contact between producers and consumers also breeds a greater sense of community, says Schrock. “We like to show appreciation for all the vendors,” he says. “It takes a lot of work to get nice products there. They’re hauling it in; they’re setting it up and then selling. It takes a lot of work to grow and make nice products.”

Food contamination scares have also prompted people to start looking to local sources for food, says Sandel. Knowledge of where foods are coming from is an increasing trend throughout the community, in restaurants, farmers markets and the Friendly City Food Co-Op.

Local Chop & Grill House owner Craig Moore says that their use of local produce, meats and cheeses guarantees freshness in their dishes.  “Since we’re getting the local products pretty soon after it’s been butchered or harvested, we’re able to offer fresh, wonderful products to our guests,” says Moore. “It also helps to keep the revenue in our community and support the farmers within our community, which has a trickle-down effect to help everybody.”

Moore says using local ingredients reinforces his philosophy of giving the customer the best possible product. “It’s a driving factor in customers coming in to the restaurant, or at least trying us,” he says. “But one of the things that goes along with local products is that it’s a little more expensive for us to purchase, which is OK, but sometimes we have to pass that along to the consumer.” Despite the extra cost, Moore says most customers are willing to pay more to help the money stay within the community, and get a quality product that they know is from a reputable place. “It’s a win-win situation,” says Moore.

The co-op will also focus on local foods and provide information in their store about where foods are from and how they were grown, says Sandel. In that time, he’s seen interest in sustainable food grow, “especially through the economic downturn in the country,” he says. “I think what often happens is people think more about eating at home and cooking at home rather than eating out as much, so you’re more in touch with where the food comes from. That’s a positive change we’ve seen for the farmers market and us.” Through cooking demos, Sandel says the co-op hopes to teach people more uses of local, seasonal foods.

As a Friendly City Food Co-Op member, Bendfeldt believes the co-op is creating greater visibility for where to obtain local and fresh foods.  “The co-op is another model and another way of achieving and encouraging good local food in the downtown Harrisonburg area,” says Bendfeldt. “It’s also educating the public about farming and how they can better support local agriculture and the farming community.”

Moore says, “Sustainable food is a growing trend in all communities. People are becoming aware of the advantages of it, including cost advantages and health advantages and community support advantages. It’s going to keep growing every day, every month.”



Sauvignon Blanc from around the World

Wednesday, August 18th

2008 MontGras Sauvignon Blanc from Chile

The grapes are sourced from Chile’s cooler climate Casablanca Valley.  Pale straw yellow in color, aromatically the wine promises freshness.  Grapefruit and lime aromas combine with touches of pineapple. The fresh and crispy flavors attack due mainly to the natural acidity the terroir offers, and confirms what the wine was promising aromatically. Nice balance and richness with a lingering finish.

2009 Corvidae Wise Guy Sauvignon Blanc from Washington State

A Washington State Sauvignon blanc with a classic wry wink of bright acidity. The fruit is sourced from Corvidae’s Outlook Vineyard in Yakima Valley where ancient alluvial soils yield striking mineral qualities and flavors of wet stone, peach pit and pear. Aromatics of fresh hay and a lean crisp finish.  Perfect complement to our sauteed scallops or a Spring green salad with Chèvre.

2009 Hazard Hill Semillon Sauvignon Blanc from  Australia

Fruit for this wine was sourced predominantly from the Great Southern region (40%), with 20% coming from each of the Pemberton, Blackwood and Geographe regions in the south west of Western Australia. Lifted grassy and gooseberry notes with pronounced citrus blossom, lemon rind overtones. Fragrant, clean and inviting. A supple juicy mid palate, delicious racy lemon and grapefruit flavors with a minerally counterpoint. Lovely balance, harmonious and round but finishing with crisp clean finish and lovely long flavors. Drink now to enjoy its freshness.

“Clean, vibrant citrus flavors bring out the sauvignon element of this blend, ripe peach notes layering orange and lime. Semillon adds fullness, along with stony leesiness. Together they form a lithe and refined white, an exciting wine made more so by it’s price. “92 Points Wine & Spirits