My Funky Monte Zovo Corvina

Leave a comment

The title is an homage to a very Famous turkeys – Parody of a song.  Diego Cottini, wine maker of Monte Zovo has always had in mind a tribute to the prince of  grapes of Valpolicella, Corvina Veronese. That is what this wine is a tribute. Vinified alone, after a thorough manual sorting, gives the nose aromas of plum, black cherry, sour cherry and blackberry. Due to its natural structure of the Corvina gives great texture in the mouth and good alcohol. 12 months of aging in oak barrels conclude the process of this special wine that goes well with red meat dishes, roasts and cheeses.

 CURRENTLY ON OFFER @ €13.56 A SAVING OF 20% (€16.95)






Tadhg’s Treats

Leave a comment

Tadhg's Treats

Our water themed wet friday Riesling treats. Enjoy them with all manner of seafood and shellfish. They work great with Thai inspired dishes too.

Logan Wine Dinner With Kappa Ya

Leave a comment

First up a big thank you to Junichi, Marty and all next door in Kappa Ya for a great evening. The food was top class and matched every one of Peter’s wines beautifully. Below is a copy of the Menu and tasting note on the wine.


Fresh Oyster with Ponzu & Daikon radish sauce with hint of Kanzuri

Weemala Brut N.V.

A fun pairing to kick-start the evening; this lovely fresh sparkling wine compliment the spicy fresh oysters


Kombu marinated Lemon sole Sashimi and Wakame salad.

Weemala Riesling 2012

Many people’s favourite combination, sashimi not sushi is raw fish and the Lemon sole was pickled nicely in the kombu, the Riesling was a great match fresh and vibrant. But what would we expect from the wine that was vote best Riesling in Oz @ last years Summer of Riesling. Lime blossom nose with lemon sherbet palate.

 Mini open sandwich of breaded deep-fried Pork & fresh Cabbage salad with Fruits sauce.

Weemala Pinot Gris 2011

Again another competitor for best dish and the Pinot Gris held its own nicely with its pear and apple notes matching well to the pork and fruit sauce.

Chicken Sushi and fresh Greens.

Logan Chardonnay 2011

Not a favourite dish for many but the wine was a winner it match really well with the Teriyaki chicken sushi and was in demand for refills. Very elegant a fresh style that has only a 50% oak aging to mellow it out a bit nice crisp crunchy apple and stone fruit flavours with a hint of vanilla.

Irish Smoked Mackerel with Grated Daikon radish and Watercress.

Weemala Pinot Noir 2011

 The shock red of the evening everybody loved this combination and the smoked local mackerel converted many a mackerel nay sayer. Light and fruity red with love fresh cherry and raspberry and hint of spice on the finish.

Irish Beef Steak and Chips with Kappa-Ya original dressing.

Weemala Shiraz -Viognier 2009

 Funky is the name of the game with this wine using 100% wild yeast it has a bouquet of raspberry and violets with spice. Full rounded palate with sour cherry and bitter currant and lovely silky mouth feel a nice twist on the classic Shiraz Viognier.

Bluefin Tuna belly steak with rich cream, blue cheese and Miso sauce.

Logan Cabernet Merlot 2009

 Tuna steak outshone the more traditional beef in people’s opinions, and the Cabernet Merlot along with the Chardonnay proved to be the star wines. Big bold juicy blackberry nose. The palate is to die for soft and supple yet powerful and concentrated.

Kouji Malted Rice and Ginger Ice-cream and Sicilian Lemon Sorbet with Earl Grey Chiffon Cake.

Logan Moscato 2010

 The cake stole the show here, the ice cream and Moscato played second fiddle and complimented it beautiful. The hint of fizzante in the semi sweet moscato uplift the dish and the flavours of lime, orange zest and ginger worked beautiful.



Fortified Cowboys and Ships

Leave a comment

One of the oldest styles of wine produced in  Australia is fortified wine, and in our opinion it is the most overlooked of Australian wine styles. Many people don’t realise that Australian fortifieds stretch way in the mist of time, before they started producing great reds and whites the appetite of the day called for Aussie “Port & Sherry”.
Australia’s most expensive wine is a fortified, the Seppelt 100 Year Old Para Liqueur, which doesn’t get released until it’s 100 years old and retails for around $1000, produced in the Barossa Valley. But the one I’d like to draw special attention to here is O’Leary Walkers ‘Wyatt Earp’ Shiraz. Back in his early winemaking days David O’Leary was responsible for the production of a fortified wine under the Wyatt Earp Label. So when he and Nick Walker set up their own winery, he began thinking about resurrecting the label and giving wine enthusiasts a delightful Clare Valley Fortified.
Before i describe the lovely wine we sampled in Nick’s company a quick note on the name, it is not named as one would think for the famous Tombstone sheriff and O.K. Corral combatant but rather for an Antarctic icebreaker called ‘Wyatt Earp’ to honour the fact that the crew would stock up on fortified reds to warm themselves while down in the snow south.
The grapes for this wine come from the Watervale sub region and are 100% Shiraz.  After pressing and fermentation the wine is fortified with brandy spirit. This is typical for many fortified wines as the alcohol stalls the fermentation process leaving a sweetness in the wine along with a warming kick of alcohol.  The wine pour intense red with purple hues along the edge of the glass. The nose has intense and fragrant fortified Shiraz with clean lifted spirits. Perfumed with blackberry, liquorice and spice.  Blackberry fruits, clean lifted and balanced with long tannin. The palate is rich and concentrated with great power and length of flavour. It worked great with the Cashel blue we served on the evening.

Nick Walker Tasting

Leave a comment

OLW TASTING NOTESTasting note and info on the special red we finished the evening to follow. Sorry about the delay, we had a wine dinner the following friday and then the Hurling final!