Ah, October. The sun is out, the layers are off and the winter blues are a distant memory (almost). It’s also the month that Cloudy Bay releases its new-vintage sauvignon blanc, and this year the winery wants you to join in on the fun.
It’s teaming up with Biota chef James Viles on Saturday 11 October to host a “First of the Season” market stall at Sydney’s Eveleigh Farmers’ Market. The menu will reflect the first of spring’s bounty, each dish designed to complement the crisp, minerally tones of the wine.
“The hallmark of this 2014 vintage is concentration that’s mingling on the palate,” estate director Ian Morden told the crowd at the wine’s launch on Wednesday. “We’re looking for the grapefruit, we’re looking for sweet herbals, we’re looking for wine that can stand on its own gastronomically.”
The stall is going to offer Cloudy Bay clams and lamb-belly sliders, as well as produce like organic vegetables from Canowindra producer Block 11, eggs from Holbrook Paddock and cheese from Southern Highlands dairy producer Pecora.
“I had a fascinating conversation with James about his idea of foraging and local produce and his philosophy is very, very consistent with the way that we make wine,” said Morden. “It’s all about this natural balance.”
Dishes will start from $10 with a complimentary glass of Cloudy Bay 2014 sauvignon blanc, or $40 for a bottle and a limited-edition produce bag.
Cloudy Bay’s “First of the Season” market stall will be at Eveleigh Farmers’ Market from 10am-1pm on Saturday 11 October. Carriageworks, 245 Wilson St, Eveleigh, NSW.
