PAR­TIES AND FACES

Kadeka hosts an in­ti­mate wine din­ner at the Straits Clan, show­cas­ing some of Aus­tralian win­ery Henschke’s top blends

Wine & Dine - - CONTENTS - WORDS MICHELLE YEE

Lo­cal wine chiller brand Kadeka hosted a sump­tu­ous wine din­ner on 27th July 2018 at the Straits Clan, show­cas­ing some of Aus­tralian win­ery Henschke’s best blends. Those in­vited to this ex­clu­sive din­ner in­cluded se­lect press and trade, as well as Kadeka’s cus­tomers. One of Aus­tralia’s top winer­ies, Henschke is also amongst the first pro­duc­ers from Barossa to adopt bio­dy­namic prac­tices on their es­tate. Fifth gen­er­a­tion wine­maker Stephen Henschke and his wife Prue flew in spe­cially from South Aus­tralia for this event, where they shared some of their win­ery’s wine­mak­ing tech­niques. Stephen also em­pha­sised the im­por­tance of stor­ing wines well to en­sure op­ti­mal flavours. He shared that one of the best ways to store wines in Sin­ga­pore’s trop­i­cal cli­mate is to stow them in Kadeka’s Sig­na­ture Se­ries wine chillers, which pro­vide the per­fect en­vi­ron­ment for wines to ma­ture in peace.

For the five-course din­ner, the duo spe­cially picked five dif­fer­ent wines to pair. A 2016 Julius Eden Val­ley Ries­ling, fea­tur­ing in­tense flavours of zesty lime, ripe citrus and green pep­per­corn, paired with the first course of white fish crudo, Granny Smith ap­ples, and gua­camole and green pep­per coulis.

Up next was the 2015 Henry’s Seven Shiraz that is co-fer­mented with Viog­nier, and blended with Gre­nache and Mourve­dre. Its ripe berry fruit flavours are balanced beau­ti­fully with its smooth, silky tan­nins, and went well with the soft cooked egg dish con­sist­ing Jerusalem ar­ti­chokes, Cor­si­can cured pork cheek and black truf­fles.

The star of the night, how­ever, was the 2010 Hill of Grace Shiraz. Medium gar­net in colour, the sin­gle vine­yard wine was awarded 99 points by Robert Parker. On the nose, it is slightly ret­i­cent yet be­guil­ing, with kirsch, dried mul­ber­ries and plum pre­serves laced with nu­ances of star anise, pot­pourri, cloves, dusty earth and men­thol.

Other Henschke wines savoured that night over great food and con­ver­sa­tion in­cludes the 2015 Tilly’s Vine­yard white blend and the 2013 Keyne­ton Es­tate Eu­pho­nium blend of Shiraz, Caber­net Sauvignon, Mer­lot and Caber­net Franc.

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