A Hopeful Vintage Just Around the Corner

One should never talk before the chickens have hatched but this years crop including our ‘Great White’ Sauvignon Blanc is looking very promising. Two years ago we grafted another 8 rows of Shiraz over to Sauvignon Blanc and they have born fruit to be added to this years pickings. We also planted 10 rows of rootlings 2 years ago and expect them to come on line next year.

Our Boston Bay Merlot and Cabernet Sauvignon are going to be missing for a while longer in our retail outlets with stock currently only available via mail order or by purchase at our cellar door. Vintages currently available are the 2010 Merlot and 2008 Cabernet Sauvignon at $252 per dozen (inclusive of the first $14 of freight). The 2012 vintage will take a couple of years to work its way through the crusher, tanks, barrels and Fordies stained intestine system before the screw caps are ripped of in anticipation of a fantastic red available back in bottle shops and restaurants.

We have also made the move to discontinuing the Spatlese Riesling – the final vintage available of this wine is 2008 with only a smattering of stock still remaining. 

The current warm weather is a blessing as long as the winds from the desert stay away, so picking team ‘ready yourself’ as we hope to be needing a big effort for our 27^th harvest!

 

 

Hilton Adelaide Seafood Mission

The Hilton Adelaide has focussed the Brasserie ‘Seriously South Australian’ and endevours to showcase South Australian produce where possible. Already partnering with some of Eyre Peninsula’s finest suppliers Brand Eyre Peninsula hosted 13 (of 29) Hilton Adelaide Chefs on a Seafood Mission in October. Eyre Peninsula produce will feature on Hilton Adelaide’s December and January menu – including the opportunity to pair your meal with Boston Bay ‘The Clare’ Watervale Riesling or Boston Bay Merlot.

The Seafood of the Eyre Peninsula

‘The Seafood of the Eyre Peninsula’ was officially launched during October 2011 in Port Lincoln and Adelaide. It is a comprehensive seafood guide to assist staff training in the availability, handling and culinary capacity of the region’s seafood harvest. Encouraged by our many visiting chefs amd wholesalers to develop a collective seafood training tool, the guide features 12 Eyre Peninsula species including Southern Bluefin Tuna, Blue Mussels, Pacific Oysters, Spencer Gulf Prawns, Angasi Oysters, Sardines, Southern Rock Lobster, Yellowtail Kingfish, King George Whiting, Snapper, Southern Calamari and Wild Abalone. Photographic mater classes and fisherman portraits complement extensive information on provenance, sustainability practices, seasonality and value chain controls. ‘The Seafood of the Eyre Peninsula’ has been released through a strategic distribution network and has made a significant impact throughout the food industry with interest nationally and internationally for access to copies of the publication.

Tasting Australia Hits Port Lincoln

Tasting Australia hits Port Lincoln with a hard hitting chefs’ tribute to the heroes of Australia’s Seafood Frontier. Chef Martin Bosley – one of New Zealand’s finest, teams with Port Lincoln’s Tony Ford from Boston Bay Wines to present a chefs’ tour of the seafood of the Eyre Peninsula.

The tour begins with a presentation of one our prized delicacies – Green Lip Abalone followed by Clean Seas Hiramasa Kingfish, Kinkawooka Mussels, Pristine Oysters, Spencer Gulf King Prawns, King George Whiting, Southern Calamari and Port Lincoln’s iconic Southern Blue Fin Tuna.

This seafood journey is presented as a four course offering beginning with fingerfood, and followed by a plated entrée, main course and then cheese. Included in the ticketed price are the complete range of Boston Bay Wines and beers presented by South Australia’s Coopers Brewery.

Martin Bosley’s award winning restaurant on the waterfront in Wellington’s Oriental Bay is a must visit for those who appreciate the finest of New Zealand creative cuisine. His latest book has been described as setting a new benchmark in cookbook publishing. Boston Bay Wines is thrilled to be able to invite him into our kitchen and test the creative metal of Tony Ford – Port Lincoln’s seafood ambassador.

Since its inception in 1997, Tasting Australia has become a huge international success. The biennial festival is the perfect opportunity for food and drink professionals, the world’s food, drink and travel media, and the public to enjoy the best that the nation has to offer in produce, food products, wines and beers, and hospitality and tourism.

Date: Saturday 28th of April
Time: 12.30pm
Cost: $120 per person
Tables: All table configurations available
Includes: 4 courses / all beverages

Venue: Boston Bay Wines, Lincoln Highway
Port Lincoln, SA 5606

Contact: bbw@bostonbaywines.com.au
08 86843600

Websites: www.bostonbaywines.com.au
www.tasting-australia.com.au

Coles Australia Day on the Bay

Port Lincoln Tunarama Festival are excited to announce the much anticipated return of the Seafood and Wine Event to the four day program.

Spear headed by local Chef Tony Ford and sponsored by Coles and local producers the event “Coles Australia Day on the Bay“ will run on Australia Day on the Foreshore of Port Lincoln. An Eyre Peninsula Seafood advocate Chef Tony says “By sharing our amazing array of seafood produce on Australia Day it is a true reflection of the celebration between the seafood industry and local community in our region.”

The event will include a menu showcasing the Eyre Peninsula’s world renowned seafood together with other locally grown and boutique ingredients. The hero dish is Chef’s Regional Paella, cooking all day long wafting an aroma of deliciousness throughout the festival it is sure to draw a crowd!

Lunch will roll into the afternoon session with an exciting range of live local and indigenous bands, local producer food stands and cooking demonstrations with some of Port Lincoln’s finest local chefs, complimented by the regions best local wines!

For more information please contact
Bridget North – Tunarama Co-ordinator
Phone; 0417 373 249 Email; info@tunarama.net

Fordies by the Sea – ON TV

Had enough of the celebrity chef boom? Port Lincoln’s seafood master Tony Ford, based at Boston Bay Wines, thinks there’s a big opportunity gor a comic reality TV version of such programs and has been in Adelaide showing off a 15-minute pilot of his own.
It’s not your usual gratuitous cooking episode. Tony set up a ‘seaside’ location to create a signature fish dish but of course everything goes pear-shaped, the tide comes in and washes away the set away, he crashes and burns his meal, then tries to save it with a manic tour around Port Lincoln’s best seafood suppliers.
The short film takes the mickey out of famous cooking show hosts, there are plenty of foodie in-jokes and, if all goes well, we may get to see a fully realised segment on our small screens – if any of the major networks reckon there’s a place for it. And just to convince colleagues he has yet to go to the dark side, Tony dedicates the pilot to all the genuine hard-working chefs out there who slave over hot stoves day in, day out feeding real people.
If you head to Port Lincoln this weekend, you can catch regular viewings of Fordies by the Sea on TV at Boston Bay Wines on Sunday when the winery takes part in the Zonta Port Lincoln Long Lunch, running from noon to 5pm.
‘The Advertiser’ Taste. Written by Tony Love 25th May 2011

2008 Boston Bay Shiraz Coming Soon

Bottling of our 2008 Shiraz was under way at Barossa Bottling in Nurioopta yesterday – so we eagerly await our first taste. The first bottles will arrive in Port Lincoln towards the middle of February and we look forward to a carry through of the blackberry and plummy characters which made the 2007 Shiraz as drinkable as it was. As of today we are on the last 40 cartons of our 2007, so encourage any of regular Boston Bay Wines drinkers to order now!

Making the Most of our Consistently Great Shiraz!

Riesling Mistelle compliment

We just recieved a lovely email from a customer..

I have just tasted your ‘Riesling Mistelle’ that a friend bought me for Christmas. In all my years of being a wine lover, let me say that that is the most exquisite flavour I have ever experienced!Thank you. Keep up the great winemaking. Kind regards, Tania.

How cool…

2010 Port Lincoln Vintage

A successful vintage has just concluded at our vineyard. We look forward to our wines appearing in the bottle over the coming months.

The 2010 “Great White” Sauvignon Blanc will be first and, as last vintage, it will be a limited release. Anticipated to sell out over Spring 2010.

We have a waiting list available for mail order and cellar door customers with a limit of two cartons per customer.

Add me to the waiting list