An Interview with a Winemaker Meet Nick Entwistle, Chief Winemaker at Rose Family Estate. Nick studied winemaking at Lincoln University then spent a few years as a travelling winemaker, working vintages in the USA, Canada, France, Denmark and New Zealand. This experience has defined his winemaking philosophy and style with 2024 marking his 25th vintage […]
An Interview with a Winemaker Read More »
Limited edition Reserve Rosé is here but not for long – buy today!
Beautiful on the inside too. Read More »
Mussel chowder makes a great lunch for friends and is always popular with the family for weekend meals, and it’s a firm favourite at our winery restaurant. 1kg / 35oz mussels in shells1 large or 2 medium onionsI Tbsp canola or other oil1 large carrot2 large celery stalks2 medium-sized potatoes50g / 2oz butter1/2 cup standard
Creamy Mussel Chowder Read More »
No scent is quite as evocative as the smell of mulled wine. The rich aromatics of cloves, cinnamon and nutmeg fill the air with warmth and comfort. PREP TIME: 5 mins | COOKING TIME: 20 mins | SERVES 6 Ingredients1 orange1 lemon1 lime100g caster sugar3 whole cloves2 cm piece of ginger peeled and sliced1 nutmeg
Spicy mulled wine – another great way to enjoy red wine Read More »
In case you missed our June newsletter, you can read all the news here. We review winter meal habits, introduce our new curated collection of Winter Wine 6-pack and also share our favourite recipe for hearty Thai Green Curry – perfect for winter!
The news in June: Winter wines and hearty meals Read More »
This easy mid-week Thai chicken curry is warming and hearty and pairs well with both our Estate and Reserve Sauvignon Blanc and Chardonnay. PREP TIME: 15 mins | COOKING TIME: 15 mins | SERVES 4 Ingredients2 cups Jasmine rice1 bunch coriander1 stalk lemongrass, white part finely chopped2 small red chillies, deseeded and chopped2 cloves garlic5cm
Thai Chicken Curry Read More »
White fish Sashimi is the perfect starter for any summer meal; and it pairs perfectly with our Pinot Gris. 130g / 4.5oz Blue-nose or any other white fish; scaled, and pin-bonedSea saltFreshly ground black pepper2 Limes1 Pomegranate, halved1 thumb-sized piece of fresh gingerExtra-virgin olive oilFresh baby Basil leaves With a sharp knife, slice the fish
Serves 2 Ingredients: 12 medium sized raw prawn tails (deveined & tail removed) 100g #5 spaghetti 50ml olive oil 2 cloves garlic (sliced) ½ brown onion (diced) 1 anchovy fillet (chopped) 1 small red or green chilli (chopped) 250ml Albariño wine 400ml cream 100ml liquid chicken stock 1 Tbsp. Capers ½ cup chopped parsley ½
Prawn Spaghetti with Chilli, Basil, Caper Cream Sauce Read More »