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Royal Ascot 2018: What to expect

Hallgarten recently became Official Wine Supplier to Ascot Racecourse, exclusively supplying all still wines to the world’s most famous racecourse.

The partnership will see Hallgarten supply wine across the site, including at Royal Ascot. Michelin-Starred chefs Simon Rogan, Philip Howard and Raymond Blanc OBE will all showcase a specially selected range of wines in their respective restaurants during the Royal Meeting.

Royal Ascot is one of the most iconic race meetings across the world – there’s nothing quite like it. From the Royal procession, to the style and fashion, to the strawberries and cream (and the racing of course), over 300,000 people are expected to attend.

There’s a lot to consider across the five day spectacle, we’ve taken a closer look at what you can expect.

At Royal Ascot’s award-winning, fifth-floor restaurant, On 5, with its extraordinary garden terrace offering panoramic views of the racecourse. What will Michelin starred Philip Howard be pouring with his signature menus…

White:

Tenuta Ammiraglia, Massovivo, Toscana, Vermentino 
A lovely, intense straw colour, which leads to an impressive bouquet of fragrant blossom and exotic fruits, along with a fascinating vein of earthy minerality which is classic of this area. Fresh, crisp and sapid, but well sustained by its structure, it has an intriguing hint of almond on the finish.

Swartland Winery, ‘Founders’, Swartland, Chenin Blanc
An expressive Chenin Blanc, showing vibrant aromas of ripe passion fruit, guava and pineapple, underpinned by refreshing citrus notes. Well balanced with a full, fruity palate and a refreshing minerality on the finish.

Rosé:

Gérard Bertrand ‘Gris Blanc’, Pays d’Oc
The palest of salmon pinks, this is a wonderfully pure, fresh flavoured wine, with vibrant fruit aromatics. The fruity characters are echoed on the palate, which has a lovely minerality and a zesty finish.

Red:

Saint Clair, ‘Origin’, Marlborough, Pinot Noir 
Aromas of sun-kissed dark berries, boysenberry and freshly picked blackberries, are interlaced with toasted wood notes and a hint of dark chocolate. The palate is full of sumptuous dark berries, layered with freshly ground coffee beans and dark chocolate. A hint of cinnamon spice leads into a savoury finish.

 

Raymond Blanc OBE returns as chef-in-residence to the sixth-floor Panoramic Restaurant, which offers one of the finest views across the track and down the straight mile. What will Raymond be pouring this year with his gastronomic menu…

 

White:

Domaine Tabordet ‘Laurier’, Pouilly-Fumé
A classic Pouilly Fumé showing minerality complemented by notes of exotic fruits, tangerine, pink grapefruit and spicy undertones. The palate is powerful and refreshing and delivers a long, flinty finish.

Rosé:

Château de l’Aumérade ‘Cuvée Marie Christine’ Rosé, Cru Classé Côtes de Provence
A lovely pale powder pink hue, with refreshing aromas of grapefruit leading to succulent peach and apricot on the palate. Fruit forward and full, with a hint of spice, this elegant rosé has a refreshing acidity and a long finish.

Red:

Domaine de la Ville Rouge ‘Inspiration’, Crozes-Hermitage 
Deep red, intense aromas of red fruits and black olives. Spicy and peppery notes with silky tannins. An elegant and silky textured wine.

 Sweet:

Château Suduiraut, Castelnau de Suduiraut, Sauternes
This elegantly rich wine shows orange peel and mineral notes on the nose. The palate is full bodied with almonds, spice, honey and candied fruits through to a lovely, lingering finish.

 

Chef Adam Handling, of The Frog E1 and Frog by Adam Handling in Covent Garden, makes his Royal Ascot debut in 2018 as he takes his role as ‘Chef in Residence’ of The Balmoral – a brand new Fine Dining restaurant within the Royal Enclosure.

White:

Gérard Bertrand ‘Terroir’ Picpoul de Pinet
A complex nose, full of citrus and floral notes combined with white peach, exotic fruit and a hint of pineapple. The palate is rich with zesty fruit and a livewire acidity which keeps your taste buds tingling. The finish is long and well rounded.

Rosé:

Saint Clair,’Origin’, Marlborough, Pinot Gris Rosé
Pale salmon in colour, a refreshing rosé with lifted aromas of sun-ripened strawberry, whipped cream and spiced pear. Beautifully balanced and finely structured on the palate with creamy fruit flavours of raspberries and strawberries leading to a hint of spice on the finish.

Red:

Gérard Bertrand ‘Naturalys’, Pays d’Oc, Syrah
A deep colour, with shimmering hints of violet. Generous nose, packed with red fruit and spice. Supple, aromatic and impeccably elegant on the palate, with refined tannins and lively fruit flavours offset by subtle herbaceous aromas.

Sweet:

Quady Winery, ‘Essensia’, California, Orange Muscat
Vibrant orange in colour, this wine delivers luscious sweet oranges and apricots on the palate. The bittersweet orange marmalade notes balance well with the zesty citric acidity.

 

What else to expect by numbers…

56,000
bottles of Champagne

80,000
cups of tea

21,000
jugs of Pimm’s

7,000
rumps of English lamb

3,000
kilos of beef sirloin

3,500
fresh lobsters

 

Winemaker profile: Hamish Clark

Hamish Clark; winemaker, father of 2, fishing fanatic.

Since joining the Saint Clair Family Estate in 2001, Hamish has held a wide variety of positions including; Lab Manager, Cellar Hand, Assistant Winemaker and Red Winemaker. This gave him a huge amount of experience when taking on his current role – Chief Winemaker/Viticulturist.

Here are a six things you might not have known about the man behind the vines:

  1. Loves spending time in and on the water – swimming, surfing and spear fishing!
  2. Particularly enjoys Vietnamese food; this complex cuisine full of sweet, sour and spicy notes is a great match for the ripe fruit flavours of Saint Clair’s Origin Sauvignon Blanc.
  3. Hamish has always had close ties with the family behind Saint Clair since childhood, having gone to school with Neal and Judy Ibbotson’s three children.
  4. He has a tendency to fall out of windows, having managed to fall out of a second floor window as a child, not one, but twice – once in an attempt to climb up and see his Grandmother arriving on the ferry. Fortunately, he landed unharmed both times!
  5. Has a varied and extensive background in the sciences with a BSc in Microbiology and one in Zoology from Otago University.

Although he is now recognised as one of Marlborough’s best winemakers, Hamish could have followed a very different career path. Prior to making wine he spent time as both a forensic scientist for the Home Office in the UK, tracing down criminals and repeat offenders, and as a Medical Laboratory Assistant in hospitals. Luckily (for the wine drinking public), he decided to pursue his passion for wine.

For more information on any of our wines from Saint Clair visit our website or speak to your account manager.

 

#TryJanuary

This year we are celebrating #TryJanuary – a time of the year when you when serve something new and exciting, which will entice customers in to try something new!

Here are a few suggestions from the Hallgarten portfolio that are guaranteed to get rid of the January blues.

Try something natural… Larry Cherubino, Laissez Faire Field Blend, Western Australia 2016

Laissez Faire means “let it be” and this is reflected in the hands-off approach of winemaking. As the name suggests, the grapes selected for this Field Blend were harvested at the same time and blended in the field. The fruit was gently destemmed, then the parcels were allowed to ferment naturally on their skins for a period of five days. No additives, sulphites, acids or enzymes were added during the vinification of this blend, with only minimal sulphur added at bottling. Resulting in a floral blend with an exotic yet fresh cacophony of passion fruit, rose petal and lychee. A gentle hint of oak adds texture and weight to the long finish. Try this wine at the Australian Day Tasting 2018.  

Try something exciting… Saint Clair, Pioneer Block 22 ‘Barn Block’, Marlborough, Pinot Noir 2016

Saint Clair founders, Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in 10 different Marlborough locations chosen specifically for the attributes of their individual “terroir” and ability to produce top quality grapes. This Pinot Noir has aromas of ripe dark forest fruits which are complemented by hints of cedar and dark roasted coffee oak. Rich, with a velvety structure and fine grained silky tannins; this is a delicious full-bodied Pinot Noir. Try this wine at the Flavours of New Zealand Tasting.  

Try something for Burns Night… Château De Tracy, Pouilly Fumé 2015

The first members of the noble Stutt family in France came from Scotland in the fifteenth century to help the future King Charles VII of France during the Hundred Years War. In 1586, by way of marriage, the family inherited Château de Tracy. The Chateau is still family owned and cultivated today under the leadership of the Comte Henry d’Estutt d’Assay. An organic approach to viticulture is followed but the Château is not certified as being organic. No pesticides are used, yields are kept very low and strict canopy management is used.  

Try something warming and spicy… Fratelli, Sette, Maharashtra 2012

Fratelli means ‘brothers’ in Italian and three sets of brothers from Italy and India have combined their passion and desire to produce wines made in India, following Italian traditions. Their passion, love and hard work have resulted in the creation of Fratelli Wines, a modern winery located in Akluj in the Solapur district. The viticultural and winemaking expertise has been provided by Piero Masi, a master winemaker from Tuscany and creator of the famous ‘Chianti Classico Casa Sola’. This blend of 70% Sangiovese, 30% Cabernet Sauvignon, displays supple ripe flavours of plum and blackberry, accented with notes of spice and vanilla, with hints of blackcurrant and cherry. Exquisitely balanced, this blend has a lush, round mouthfeel and a long, lingering finish. Perfect with a spicy curry on a cold January evening!

Try something indigenous and esoteric… Alpha Estate, Amyndeo, Reserve Vielles Vignes Single Block Barba Yannis, Xinomavro 2013

One of the top scoring entries in Decanter’s Top 75 wines of 2017, The Single Block Barba Yiannis is named in honour of Mr Yiannis, from whom the block was purchased in 1994. The vineyard is located in Amyndeo, in the region of Macedonia. Thevines are ungrafted, pre-phylloxera bush vines which are over 90 years old. The summers are hot, so in order to avoid extreme water deficit a “root zone drying irrigation” is used, to ensure the optimum conditions for the nourishment and maturation of the grapes. This wine shows a complex and typical Xinomavro, showing aromas of smoky black fruits, strawberries, dark cherries, liquorice, sundried tomatoes, and delicate spice. Full bodied and structured on the palate, with a rich depth of fruit, concentrated savoury notes and a touch of oak. The velvety tannins lead through to a persistent and aromatic finish.

And the Best New Zealand Producer of the Year is… Saint Clair Family Estate!

Saint Clair, pioneer in the Marlborough wine industry, has been awarded the accolade of Best New Zealand Producer of the Year at the AWC Vienna International Wine Challenge 2016.

The AWC Vienna is the largest officially recognised wine competition in the world, with over 12 thousand wines entered from 41 different countries in 2016.

The landmark award win has also coincided with the local and prestigious Air New Zealand Wine Awards Gold medal winners, with Saint Clair achieving Gold medal status for a variety of wines at various price points.

The winery’s consistent recognition in a variety of wine competitions, both locally and internationally, is a clear indication of the quality present across the entire range; reinforcing Saint Clair’s position as a leading New Zealand wine producer.

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