On Wednesday April 29 The Byron at Byron Resort and Spa welcomes Andrew Hardy, Chief Winemaker from leading South Australian winery Petaluma for a very special celebratory dinner.
Five of Petaluma’s finest wines will compliment four courses from The Byron at Byron’s Head Chef Gavin Hughes.
Andrew commenced his winemaking career at Petaluma in 1982, working with founder Brian Croser before moving to work vintages in Oregon and Bordeaux. He settled at Knappstein for almost a decade where he was awarded the Warren Winiarski Trophy for the Best Australian Red Wine. In 2004 he returned to Petaluma where he has relished in his role as “Custodian of the vineyards”.
Petaluma’s success is based upon planting the right varieties for individual vineyards in regions where the varietals excel. The Yellow Label has garnered significant acclaim for riesling from the Clare Valley, sparkling from the Picadilly Valley in the Adelaide Hills, shiraz from Mount Barker in the Adelaide Hills and cabernet from Coonawarra.
“This will be anything but a boring wine dinner” said Gavin Hughes. “Andrew is a fascinating and genuinely charming fellow and we plan to have a little bit of banter throughout the evening. Guests are welcome to join in. Food and wine are everything, so when a special person such as Andrew comes along we are excited to share him with our local guests and friends.
“The menu to me is all of the things I like in Autumn and as always the meal will pay homage to our local growers and producers. Whilst there are five different wines we would like you to try, if guests prefer to stay with a particular wine that’s okay too.”
7:00pm Wednesday April 29. $130 per person. Or stay overnight for $499 for two people including two Wine Dinner tickets and full buffet breakfast. Bookings are essential please contact 02 6639 2105 or firstname.lastname@example.org
CROSER ROSÉ SPARKLING NV | SA ADELAIDE HILLS
Grilled Yamba prawns with bean sprouts, radishes, green mango, ginger and finger lime vinaigrette
PETALUMA HANLIN HILL RIESLING 2013 | SA CLARE VALLEY
Gnocchi in parsnip purée with roasted autumn mushrooms, baby leeks and truffle pecorino
PICCADILLY VALLEY CHARDONNAY 2014 | SA ADELAIDE HILLS
Grass fed Manning Valley eye fillet and Wagyu brisket, baby turnips, grated horseradish with mustard leaf
PETALUMA COONAWARRA CABERNET SAUVIGNON 2010 | SA COONAWARRA
Layered chocolate mousse cake with red wine poached Corella pears and spiced ice-cream
PETALUMA CANE CUT RIESLING 2012 | SA CLARE VALLEY