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The Next Generation

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The Next Generation spring 2017 CELLAR CLUB THE NEXT GENERATION Like father, like daughter - introducing Julie Campbell as our new Winemaker CELLAR DOOR ROADSHOW We’re hitting the road in September to bring our Cellar Door to you SPRINGTIME TREATS Delight in our Moscato Panna Cotta recipe e’ve got a spring in our step Was we look forward to more exciting times at Campbells and Merchant Prince Muscat were extremely well received by both the public and panelists alike, which goes to show just how impressive Australian wine really is to the rest of the world. More on that on page 8. Back at home, the whole team was busy with our winter events calendar which included Winery Walkabout, our Campbells Wine Dinners and Game of Rhones. I particularly enjoyed representing Campbells at the Melbourne Game of Rhones event, which celebrated the great grape varieties of the Rhone Valley. Think Grenache, Shiraz, Mourvedre and more from some of the best wine producers in the country. But our events for the year don’t end there! We’ve got our Cellar Door Roadshows coming up, as well as our inaugural spring dinner. Read more about what we have in store on page 5. As for news in the licensedFlashback trade to Vintage sector, 2016... I’ve been very busy hostingSusie many ‘working’ retailer the ferment! tasting events around the state and beyond. It’s great to be able to chat to customers about our wines and see exactly why they choose to buy Campbells, time and time again. As you can see, spring is shaping up to be a ere we are again approaching spring very busy time for us at Campbells, and we Hand it feels like only yesterday that the hope yours is as lively and festive as ours! vineyard team were in the throes of Vintage 2017. Needless to say, we’re all very excited We trust you’ll enjoy this edition of our about the release of our 2017 wines, including Cellar Club News. Why not put your feet some fabulous new varieties which we’ll be up and enjoy reading it with a glass of a able to reveal soon. zesty white like our new release Riesling 2017? What better way to herald in the On top of exploring new wines, we’ve also beginning of another spectacular spring. been chasing new international opportunities! Marketing Manager, Susie Campbell, has just returned from an extremely successful US trip made in conjunction with Australia’s Best wishes, First Families of Wine. Whilst there, Susie made her way across the country to meet with consumers, trade and media to share the charlCha rl de mink Campbells story. Our Bobbie Burns Shiraz licensed trade manager 2 CAMPBELLS | www.campbellswines.com.au on a ‘social’ note... Wine time. #melbourne Just checking to make sure Liquid history! #australia #wintertime that the small parcel of @CampbellsWines #winter #campbellswines Bobbie Burns Shiraz 2010 Merchant Prince Muscat #winery - @agreekable Campbells is good enough #AFFWINE #50somms for a #winedinner this - @barossasaint weekend. It is! - @sbwines We love hearing about your very own Campbells wine experiences. Don’t forget to tag us in your posts so we can follow your journey... First stop on the Rutherglen Winery #winerywalkabout Walkabout with GVYP!! #campbellswines #gvyp #winerywalkabout17 - @anderson_sarah #campbellswines - @gv_youngprofessionals Meet our Cellar Club Members We always have a good laugh when Cellar Club veterans Tony and Sarah stop by the winery. They’ve been members of our Cellar Club for some time now, with Tony being a member for over 13 years! The pair are partial to a drop of our Tempranillo, Back Vintage Bobbie Burns Shiraz and Sparkling Shiraz (great taste, indeed)! Thanks for your membership and loyalty, Tony & Sarah! CELLAR CLUB 3 Moscato Panna Cotta with Pistachios and Berry Coulis ingredients method 1½ packets gelatin In a small bowl, whisk together the gelatin, water, vanilla 3 tablespoons water extract and Moscato. Let the mixture rest while you prepare the 1 teaspoon vanilla extract remaining ingredients. ¼ cup Campbells Moscato 1 cup whole milk Place a medium saucepan on medium heat and combine the 1½ cups heavy cream milk, heavy cream and sugar. Bring to the boil and then reduce to ½ cup sugar a low simmer. Cook this mixture until the sugar dissolves, stirring constantly for about three minutes. coulis Remove from heat and whisk the gelatin mixture into the warm ½ cup mixed berries milk until completely dissolved. Pour the mixture into four 2 tablespoons water ramekins or mini moulds. Chill overnight until set. garnish To make the berry coulis, simply cook the berries and water over ¼ cup crushed pistachios medium heat until they turn soft and release their juices. Drain Edible flowers the juices into a serving jug. Recipe by Blahnik Baker and De-mould the Panna Cottas and top with the coulis, crushed made by Cellar Club Team Member, Bianca Wighton. pistachios and fresh edible flowers. Serves four. Recipe made with: Food Pairin g - Mosca to Our Campbells Our Campbells Moscato isn’t just a great Moscato 2017. addition to recipes, it also pairs beautifully with Szechuan, Thai and Vietnamese cuisine. Don’t miss our Moscato in this season’s WINE ASSIGNMENT: Special Offer; The Fashionably Next time you open a bottle, try a cheeseboard Pink Moscato Six pairing of Cheddar and Cashews. 4 CAMPBELLS | www.campbellswines.com.au A Taste of our Events Roadshow Tastings Campbells Campbells is on the road again! Join us in Spring Dinner September for a tasting adventure as we bring This spring, we’ll be bringing fine our cellar door experience to a city near you. dining to our Cellar Door with melbourne the help of our fabulous friends from Yalandra Fine Foods. The Everleigh - The Elk Room Thursday 7th September As the sun sets over our vineyards, Yalandra chef Giuseppe Migliaccio will sydney create a five course menu championing Hotel CBD the fabulous regional produce that Thursday 14th September Yalandra Fine Foods are so well known for. If you’re interested in a night of great canberra wine, food and entertainment, be sure to The Nishi Gallery secure your tickets by calling Friday 15th September 1800 359 458 or emailing [email protected] Cellar Club Members $35 Guests $40 WHEN: October 7th, 6:00pm TICKETS: Cellar Club Members $110 For bookings call 1800 359 458 or email [email protected] Guests $125 CELLAR CLUB 5 he new Tgeneration takes centre stage... It’s time to pass on the baton - we’re thrilled to welcome Julie Campbell as our new Winemaker at Campbells. Certainly not new to the Campbells way of life, you could say that fifth generation Campbell daughter, Jules, has been preparing for this moment since she was a child, running around the vineyards here in Rutherglen. Jules has been representing Campbells for a while now as one of our key winemaking consultants, as well as working with her husband Cameron at the Barossa’s Elderton Wines. She has been a constant support here at the winery, helping make sure our wine style is kept in check. Now, in 2017, she joins us to help take over the role as wine custodian at Campbells. This is a transition that both Col and Jules have been working on for many months, with Jules partaking in countless tasting sessions with Col. During these sessions, the father- daughter duo have been very carefully deconstructing the Campbells wine structure, style, and, of course, taste. Recently, we sat down with Jules ahead of her taking on the role to discover why she’s excited about this new challenge; 6 CAMPBELLS | www.campbellswines.com.au Feature Article Tell us about your background in winemaking? Is there a style of wine you love to make I studied winemaking at Adelaide Uni most? Why is it special to you? years ago, graduating with honours, I love the Shiraz grape - in all its various before heading off to ‘lug hoses’ and shapes and sizes - from the green learn how to make wine in different and herby top end of Ardeche to the countries around the world. This ‘flying sunkissed earthy reds of Rutherglen. winemaking’ is a great way to get a snapshot of wineries in some of the What was it like growing up most beautiful parts of the world such in the Campbell family? as California, France, Spain & Chile. Um… Fun - is that the right answer?! I travelled home between most As the youngest of three I didn’t get to international vintages and worked say a lot. Mum and Dad did, and still at Campbells either in the lab or do ,work a lot, but I think that gave us helping with fortified blending. all an appreciation of work ethic and the need to strive to get things right. My first full time role was an Oenologue with a small winery in the Cotes du Rhone, We were lucky to grow up in the country, before returning to Australia to work in with horses, dogs, cats and baby lambs (and the Barossa Valley - and I am still here! my short lived guinea pig), so life was very much about the outdoors and being active. What excites you most about winemaking going forward? If you could drink one wine for the rest of The styles of wines that are becoming your life, what would it be and why? more accepted through greater No - can’t answer that! understanding and greater availability makes winemaking so much more fun! What is it about Campbells wine We have so many techniques at our that makes us unique? fingertips from both the old and new Muscat.
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