Brick Bay Winemaker's Dinner

Saturday, 28th May 2011

Michel Louws, Executive Chef
Scott Brown, Executive Sous Chef

Scallop, hot and cold, lemon and crispy potato
Brick Bay Pinot Gris 2010

Crab, dim sum, ginger and dashi, roasted scampi
Brick Bay Rosé 2010

Pumpkin, sweet and sour, smooth chickpea, chicken dressing
Brick Bay Martello Rock 2007

Braised Oxtail, mash, winter root vegetables, beef jus
Brick Bay Pharos 2005

Hazelnut & Coffee, Frozen, cake, mousse, crumbs

Brick Bay wines tasting notes

Pinot Gris 2010

Pale golden straw in colour , revealing citrus blossom and lychee aromas, with layers of concentrated pear and stonefruit on the palate. Medium dry with impressive texture and weight, this elegant wine is the 13th vintage of this classic varietal at Brick Bay.    

Rosé 2010

Pale apricot pink in colour with a subtle opalescence. Bursting with aromas of cherry, mandarin, apricot, and summer fruit. A creamy entrance to the palate introduces a complex array of layered berry fruit followed by a crisp finish, balanced by a sliver of sweetness.    

Martello Rock 2007

An intense purplish red in colour, with aromas of leather, chocolate, tobacco and wild berries. The palate is dry, presenting a harmonious blend of plums and berries, spicy oak tannins and earthiness.

Pharos 2005

In appearance, a deep rich burgundy colour with mahogany edges. A complex and elegant wine, showing lifted stonefruit and blueberry notes, with hints of dried herbs, cedar, liquorice and vanillin accents. A beautifully balanced wine, with fine velvety tannins and a lingering finish.