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Bubble Bonanza - De Salis Winemaker Dinner

Bubbles on a barrel at the De Salis cellar door, Orange (NSW)

Bubbles on a barrel at the De Salis cellar door, Orange (NSW)

It's our last wine event of the year, and what better way to celebrate than with a very special bubbly dinner!

We're thrilled to welcome back to Muse winemaker Charlie Svenson and son Ben from De Salis in Orange, NSW. We'll be stretching out the Long Table one last time for 2017 and pouring the 2013 range of sparkling wines from New South Wales' highest winery.

Head Chef Steven Sweeney has pulled out all the stops to present a sumptuous menu that complements the sophisticated elegance of one of Australia's finest producers of sparkling wine.

Tickets: $120pp (includes all food and wine)
Vegetarian and gluten free options available as standard // Please advise us if booking separately but would like to sit with friends.

BOOK NOW →

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About the Winery

De Salis is a small, family winery located at an altitude of 1050m on the northern slope of Mt Canobolas on our, ‘Lofty Vineyard’ in the cool climate region of Orange. Our minimalist winemaking philosophy is borne from a desire to capture the seasonal ebb and flow, the intersection of our vines with their microenvironment and create wines that challenge the ‘industrial’ wine culture. Our handcrafted wines are produced using the classic French varieties, Pinot Noir, Chardonnay, Sauvignon Blanc, Merlot, Cabernet Franc and Pinot Meunier.

Menu

Prologue
Sydney Rock Oysters, cucumber and lemon mignonette
2013 Blanc de Blanc - 100% Lofty Vineyard chardonnay
Tasting note: Pale lime green/yellow colour, with a fine bead and fresh dough, brioche on the nose. The palate is complex citrus, oyster shell and seaweed finishing with elegant, fine lingering acid

Chapter One
Chicken liver parfait, toasted brioche, fig & star anise chutney
2013 Lofty Cuvée - 50% Pinot Noir, 35% Chardonnay, 15% Pinot Meunier
Tasting note: Fine beads, citrus blossom, white strawberry and biscuit on the nose. Rich mid-palate with a tight, lingering finish

Chapter Two
Pink peppercorn crusted duck breast, red cabbage, poached plums, jus lié
2013 Blanc de Noir - 75% Pinot Noir, 25% Pinot Meunier (Lofty Vineyard)
Tasting note: Faint bronze/blush colour with a fine bead and white strawberries on the nose. Palate is complex with wild strawberries, guava, star fruit, citrus zest and a textural mid-palate finishing with long, fine acid and lingering red fruit

Chapter Three
Pan-seared barramundi, fried curry leaves, tomato consommé
2013 Rosé - 75% Pinot Noir, 25% Pinot Meunier
Tasting note: Salmon pink with a soft, fine bead and wild strawberries. ‘High Top’ crust on the nose leading to a complex palate of cream, wild strawberries and guava. Long, fine acid finish and lingering red fruit

Epilogue
Australian cheese board, housemade lavosh
2013 De Salis “M” - 60% Merlot, 25% Cabernet Sauvignon, 15% Cabernet Franc
Tasting note: The De Salis “M” nose has dark cherries, cassis, dark chocolate and fenugreek leading to a juicy palate of red currant, roasted red capsicum, blood plum and a touch of liquorice, with a soft, textural mid-palate and long, lingering cigar box tannin finish

Locally roasted Red Brick Espresso coffee or loose leaf Larsen & Thompson premium tea

Earlier Event: November 26
Griffith Review - Storied Lives
Later Event: December 3
Bipartisan - Karen & Albo