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Holly’s Garden ‘Reverse Cowgirl’ So unusual, it’s not even commercially available. Whilst it’s made from an all-star cast of multiple white varieties, the winemaker’s intention is to show the regionality of the Whitlands area in King Valley. My dirty mind spots the artwork on the label as a depiction of the wine’s name, overlayed on a patch of soil. Look closely and you’ll see it. If you don’t know what a Reverse Cowgirl is, this wine probably isn’t for you. Or is for you. I don’t know. A wine with all the thrill, shock and guts of a good horror flick. You need to be prepared for it. Mature audiences only... Read full article www.gooddrop.com |
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Tag Archives: Neil Prentice Where's the Beef? Initially, I guess I didn’t really care; as long as it was a quality piece of beef, cooked in accordance to the cut and to my liking. I could easily give an opinion (informed or otherwise) on what I believe to be the best cut for a steak, whether dry aged is better than wet aged, marbling and how much, when to season your meat... Read full article farfromfamished.com |
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Making the great leap forward Chin Chin was a slow train coming (to borrow a line from one of the stalwarts of its nostalgia-soaked soundtrack) but it arrived with the power of a runaway locomotive. Simply pushing open the heavy glass door from Flinders Lane is a sensory experience. The place itself is no less a shrinking violet. Drinkers are piled several deep at the bar, while the queue snaking out the door thrums with expectation and disappointment, depending on the glass half-full/half-empty leanings of its constituents. Read full article Larissa Dubecki |
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Top drops and superb value Graeme Phillips looks back at some of the best-value wines he has tasted this year. Holly's Garden 2008 Pinot Gris Graeme Phillips |
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Menus of a Geisha Welcome to Geisha 2.0, the brainchild of the 30-year-old waiter, blogger and food enthusiast, Lee. Since its launch four months ago, Lee has been re-creating a modern take on the geisha concept, steering food-loving locals, tourists and corporate clientele through a whistle-stop tour of the best of Melbourne's dining scene. The process is simple: log on, sign up and the ping of your email inbox will alert you to the time and meeting place of your assigned evening's tour. It's a clever concept given legs by Lee herself... Read full article Sarina Lewis |
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The flavour of the land A herd of short, fat black cows grazes by a vineyard in the hills. The cattle are wagyu and the vines in the vineyard produce pinot noir grapes. This is Neil Prentice's parents' farm at Moondarra, overlooking the Latrobe Valley towards Warragul. Here, Prentice raises full-blood Tajima wagyu, a line of the Japanese beef cattle renowned for their ability to produce vast amounts of marbling, the pale interlaced fat that sits between the deep red of the muscles. Prentice sets himself apart from the majority of wagyu... Read full article Richard Cornish |
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Wagyu & Wine Neil Prentice has a serious passion for wine... and food... and matching the two. Born in Warragul, Neil is the grandson of Gippsland dairy farmers. He works his parents’ property ‘Moondarra’, near Erica, running 60 wagyu cattle and the Moondarra vineyard. Neil strives for low-yield wines to create quality, rather than quantity, and uses techniques that interest and intrigue him, rather than those that are considered commercial or ‘safe’.... Read full article
Milk Magazine |
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Holly’s Garden Ramato Pinot Gris 2010 ★★★★ The Whitlands Plateau is at the southern end of the King Valley, and these grapes were grown at an altitude of 750 metres. Ramato means copper in Italian and is an old method of production in which the grapes are crushed and left on their skins to gain a copper-like colour, rich texture and crisp acidity. Texture and acidity are structural highlights, as are aromas and flavours of pear, golden delicious apple, red berries, citrus (juice and pith) and a varietal smokiness. I had to double-check the price. Food match \ Peking duck Read full article The Weekly Review |
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A trip to Libertine will appeal to your inner Francophile Libertine is fond of events. On Thursday 19th May, Libertine team up with Neil Prentice - certified wine and wagyu beef legend - for a delightful four course meal, matched carefully to Neil's Prentice, Moondarra and Holly's Garden wine labels.... Read full article Kelly Eng |
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Pagan A-Prentice Dinner The Pagan A-Prentice Dinner - Neil Prentice, wine and wagyu master will be holding a public dinner at Fix St James on 26th May and at Libertine in Melbourne on 19th May 2011.... Read full article Australian Gourmet Pages |
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EAT Sample wine and beef master Neil Prentice's much-applauded Moondarra wagyu when he hosts a special meal at Sydney's Fix St James. On Thursday, May 26, diners have the opportunity to acquait themselves with tipples from his Prentice, Moondarra and Holly's Garden labels as he talks... Read full article Australian Financial Review |
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The Pagan A-Prentice Wine and wagu master Neil Prentice will be hosting a feast at Libertine in North Melbourne, to showcase some of his finest wines and wagu. Neil will be serving wine from his Prentice, Moondarra and Holly's Garden labels, as well as highlighting his raison d'être, quality produce, good conversation and all things eating and drinking. Neil's dinner guests will not only be treated to the fine food and wine he will be serving, he will also talk to them about the pagan and biodynamic approaches he takes to making his wines. Guests are also common to comment on or critique his produce, all while testing the products themselves. To top it all off, Libertine Head Chef Andre De Laine, will be serving up a course of Neil’s much-applauded Moondarra Wagu, completing the Prentice portfolio. |
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Master's Prentices Eccentric? Neil Prentice? Judge for yourself as the Prentice/Holly's Garden/ winemaker and wagyu producer talks you through his latest releases over a spirited dinner at Melbourne's Libertine restaurant. It's $115 on May 19: bookings info@libertinedining.com.au Read full article Gourmet Traveller May Issue, 2011 |
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Wine of the Week: Holly's Garden Pinot Gris 2009 Ned Goodwin |
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Making Merry Christmas celebrations are all about tradition and surprise, which is exactly why these new wines are standing out from the crowd.... One wine that conforms to all those prejudices - and then smashes them - is the 2008 Holly's Garden Pinot Gris. It's grown on a high altitude vineyard (850m above sea level) in the Whitlands area of the King Valley... Read full article Campbell Mattinson |
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2008 Holly's Garden Pinot Gris Inspired by the Alsatian gris, this is one of the best Australian examples. A recent tasting showed how fresh and vital the wine was after five years in the bottle. Try it with a rich pate. Sally Gudgen |
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Holly’s Garden Pinot Gris 2008 I don’t know if you’ve noticed but I’m not much of a fan of pinot gris. I also haven’t been a huge wrap for prior vintages of Holly’s Garden Pinot Gris, though its style intrigues me. It’s made in a high acid, high alcohol, high (natural grape) sugar style, and in the past it’s seemed to me to be all over the shop. This 2008 though is good - now I know what’s it’s all been about. It has high alcohol and a good degree of richness, but it doesn’t taste ‘hot’. It’s full of rose petals and orange blossoms, preserved lemons and minerals, and while the acidity is very high the sweetness of the fruit makes the package seem 100% seductive. Gorgeous mouthfeel and excellent ’sessionability’. Wasn’t sure what to rate it but I was tempted to go higher. Rated : 91 Points Campbell Mattinson |
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2008 Moondarra Pinot Gris Holly's Garden Whitlands ($20) Yellow-gold. Deep, smoky aromas of peach pit, chestnut honey and brown sugar. Brooding, chewy and deep, with powerful poached pear and honey flavors, supple texture and a late note of lemon rind. A rich, interesting rendition of the variety that finishes with gentle grip and good juicy persistence. Serve this with buttery dishes. Points: 88 Stephen Tanzer |
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2008 Moondarra Pinot Noir Holly's Garden Whitlands ($20) Light, bright red. Peppery redcurrant and strawberry on the nose. Distinctly firm-edged on entry, then gains flesh in the middle, displaying sweet red fruit flavors and a bitter note of cherry skin. Tightly wound and a touch dry, with good finishing snap and clarity. Points: 87 Stephen Tanzer |
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It's
a celebration of what Pinot Gris can be; daring, flavorsome,
fun and strangely hypnotic.
Campbell Mattinson |
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Moondarra
Pinot Gris Victoria Holly’s Garden Whitlands 2004 It’s rare for Aussie Pinot Gris to have this kind of character. Big and ripe, open-textured and generous with its melon and apricot flavors, lingering effortlessly on the round, seductive finish. Alcohol is a bit high, but it feels balanced. Points: 90 Harvey Steiman |
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2005 Moondarra Pinot Gris Holly's Garden Whitlands ($15) Bright straw. Talcy, mineral-laced citrus and orchard fruit aromas, with hints of smoke, mint and cotton candy. Big and expansive on the palate (this is 14.5% alcohol) but with good focus to the sweet pear and peach flavors. Finishes on a bright apple note, with a hint of white pepper. For a wine of this size, this maintains very good focus. Points: 88 Stephen Tanzer |
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Holly's Garden Pinot Gris Neil Prentice is not your average wine man. He presides over a fascinating vineyard making wines that have personality and flavour. You can never label them boring or mainstream. They challenge ideas about wine style and the more industrial approach to winemaking. Grown at 850 metres above sea level in rich volcanic soils of Whitlans, the Holly's Garden is no shrinking violet. A rich, textured wine with spicy orange-peel notes, honey blossom, lime, mineral twists, a touch of funk and sifficient acidity and phenolics to give structure to the glorious gobs of fruit. Despite 15.5% alcohol it is neither hot nor dominated by fruit sweetness but retains a savoury edge and is mouth coating, not cloying. Divine Magazine |
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If you like your pinot gris full-bodied and full-on, this one is for you: rich (more than 15 percet alcohol), creamy-textured, honeyed, tongue-caressing and satisfying. Drink with Middle Eastern spiced chicken.
Gourmet Traveller |
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