Try Our delicious daily pizza specials. Our dough is made in-house and left to prove for three days giving a lighter feel, it is then hand rolled and baked in our Moretti pizza oven to give an authentic flavour. To finish your dining experience, Indulge in our hand crafted desserts with a tea, coffee or liqueur. Ben Ean estate is a destination for grand gatherings, corporate and private functions, luncheons, dinners and weddings. We understand that no two events are the same, so our dedicated functions co-ordinators will work with you to tailor a package to suit your individual needs.
Ben Ean estate is a destination for grand gatherings; corporate and private functions; luncheons; dinners and weddings. Henry Lindeman was born in in Egham, Surrey, England. In , Dr Lindeman and his wife Eliza Bramhall set off on a voyage to start a new life in Australia.
We recommend Firefox or Google Chrome. Contact Us. Learn more about our history The McGuigan and Peterson families are dedicated to maintaining and developing the estate as a salute to some of the best-known viticulturists and winemakers of the last years in the Hunter. Campbell Mattinson 93 Points! It's not wacky with greenness or stylistically 'out there'; it's cool and composed and well ripened. It tastes of briary blackcurrant, dust, tobacco, cloves and bitter Campbell Mattinson 93 points!
Excellent violetty, chocolatey, pencilly hit on the finish, too " but drinking it at its best is going to require patience. Wine Front 95 points! The recipe With ripe berry, vanilla and chocolate aromas, and supple tannins, this will build further complexity.
The talent of the winemaking team is showcased throughout the Lindeman's portfolio from the consistency and value of the Bins Series, through to our the premium single vineyard and regional wines than can be cellared for years to come. For Wayne, it was an early interest in biochemistry and his connections in the winemaking fraternity that saw him try his hand at winemaking.
He was born and raised in Barossa Valley, South Australia, where his parents grew grapes for a number of wineries in the region. They are invariably keen to make their name producing the best and most expensive wine the world has seen. But I say to them, the most rewarding experience for me is to produce great wine that millions of people will enjoy around the world, every day.
He was born in St George, fell in love with wine drinking Limestone Ridge, and as a trained horticulturist, came across the name Pyrus, Latin for pear, throughout his studies. Brett Sharpe was born in and grew up in St George and Toowoomba in Queensland before his family moved to Sydney in After tasting these wines Brett vowed to one day work with these wines so he sought a job in a bottle shop to gain more wine knowledge.
There he met the owners of an Austrian winery who offered him vintage work. The Austrian winery became his base in Europe and he travelled back and forth depending on where vintage was taking place. Pinot, Hermitage or Shiraz and Cabernet Sauvignon. In the following 8 years, his vineyard prospered. It was expanded to 40 acres and had a wooden slab cellar stocked with wine that was gradually ageing. Even then it was a family business with his brother Arthur coming from Jamaica to join him in the vineyard and help educate his children.
He purchased two additional nearby vineyards and was actively engaged in the Hunter River Vineyard Association HRVA by , subsequently becoming president from to At their meetings, comparative tastings were made and members provided details of the wines they brought. Report to the HRVA on Caewarra Wines — The red wine is made from the Cyrus grape, of the vintage , fermented in open vats then casked; it has been racked four times, and the sample has been taken from a cask for the present occasion.
The soil of the vineyard is a mixture of river sand and vegetable mould, subject to be occasionally flooded; the pruning is the spur method as adopted in France the age of the vines three and four years. The white wine is from the Rousette grape, grown in exactly the same soil, and subjected to the same treatment, as the red wine, with the exception that no skins were fermented with the must, H.
Lindeman had a philosophy based on quality not quantity and early release for a quick profit. This led him to store his wine for maturation before release.
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