Meet the Maker dinner series Dominique Portet Wines Yarra Valley & The Duck Dinner – “Le Diner tout Canard”
Thursday 11th & Friday 12th April, Lutèce, Romain Bapst are celebrating a 5 course Duck dinner with “Dominique Portet Le Bordelais d’Australie!” wines.
Dominique Portet Wines: Ninth-generation winemaker Dominique Portet chose the cool climate of aptly named Coldstream in the Yarra Valley as home to the eponymous winery he founded in 2000. It was the culmination of a tenacious search for grape growing terroir to rival that of his native Bordeaux – but also the start of a new chapter in a winemaking story that has its roots in France in the early 1700s.
Now son Ben – generation 10 – heads the winemaking team, firmly observing the central tenets of this young yet historic estate: respect for tradition, understanding of site and an open mind towards contem- porary practices that shape wines that are ever more refined and delicious.
NV Sparkling Brut Rose – The blend 60% Shiraz, 25% Cabernet Sauvignon and 15% Merlot. We picked the fruit by hand before gently crushing and pressing it. We fermented it in stainless steel tanks for essential freshness and to accentuate its attractive aromas. We stirred the lees regularly to give the wine a soft texture and to add creamy complexity.
Sauvignon Blanc 2018 – It has aromas of white blossom, lime zest, white stone fruits, dry grass and honey- comb. That same array comes through on a palate that is delightfully light on its feet. There’s textural interest from creamy lees and the barrel-fermented parcel, but the overall impression is of delicacy and finesse. The hallmark limey acidity gives a crackle to the stone fruit, citrus and wet-stone notes.
Chardonnay 2018 – This is 100% Chardonnay from a lovely, mature site in the Upper Yarra Valley. The vines grow on volcanic red soils on a steep, fast-draining slope at an altitude of 350m. The elevation makes for cooler growing conditions compared with the valley floor. The slower ripening process allows intense, complex aromas and flavours to develop. The cool nights help the grapes retain vital acidity for freshness and drive in the resulting wine
Cabernet Sauvignon 2017 – The blend comprises 95% Cabernet Sauvignon, 3% Malbec and 2% Merlot. We picked the grapes by hand, bringing in the Cabernet Sauvignon on 29th February, our earliest yet. The fruit was sorted on our state-of-the-art sorting line, then de stemmed and gently crushed. The wine spent three weeks on skins all up, in order to develop structure and a silky texture while still at peak fresh- ness. It was then aged in French oak (35% new) for 14 months. It then spent two months in tank to fully integrate before being bottled on our new bottling line in July 2017. This key addition to our winery reduc- es oxygen pick-up and preserves the fruit’s lovely aromatics.
Shiraz 2009 – Season started with good winter rainfall followed by a dryer than average spring. Despite lack of rain, vine growth was good, and thanks to the fine weather, good fruit set. Warm days in January and February accelerated ripening, which started slightly ahead of normal. Fruit 100% de-stemmed, fermented in 2 year-old 5000L French oak. Grapes fermented on skins for 28 days to dryness with hand plunging or pump overs twice daily. Dark crimson nose opens with brooding aromas of blueberry, blood plum, earth and dark cocoa. Intense dark fruit floods a lush palate all held in check by grainy tannins. Finishes with great length, flavour intensity, without heaviness.
Here’s just a taste of what is in store for the night by chef Bapst & 5 course – Duck confit, Sensation pear Terrine “persillée”, Duck « Royale », sautéed scallops the Queenies & artichoke-chargrilled Duck breast with sautéed black cabbage &gingerbread- truffled Brie.
When: Thursday 11th & Friday 12th April 2019 at 6.30pm for 7pm
The 5 course “Diner de Canard & matching Dominique Portet Wines 125.00 per person