Here’s something very special - a ‘vertical tasting’ of Tamburlaine’s Reserve Top 6 vintages. With 3 varieties to choose from, there’s something for everyone.

In this Riesling vertical tasting pack:

- 2013 Orange Reserve Riesling

From a warmer vintage, this wine shows rich tropical characters and a beautiful mouthfeel.

- 2015 Orange Reserve Riesling

Early picked grapes producing floral, lifted aromas in this classic Riesling example.

- 2016 Orange Reserve Riesling

Classic year for Riesling with a touch of tropical flavours combined with a zesty finish.

- 2017 Orange Reserve Riesling

Elegant and understated, this Riesling is bright with balanced acidity and a clean mineral finish.

- 2018 Orange Reserve Riesling

Rich and tropical, this Riesling from a drier vintage also shows delicate floral aromas on the nose.

Here’s something very special - a ‘vertical tasting’ of Tamburlaine’s Reserve Top 6 vintages. With 3 varieties to choose from, there’s something for everyone.

In this Chardonnay vertical tasting pack:

- 2014 Hunter Reserve Chardonnay

Ripe and flavoursome with rich stone fruit aromas and a creamy mouthfeel.

- 2015 Hunter Reserve Chardonnay

Picked early, this wine shows lifted floral aromas on the nose and a fresh, citrus-driven palate.

- 2016 Orange Reserve Chardonnay

Rich and generous with a smooth mouthfeel from barrel maturation, this Chardonnay is a great example of the perfect vintage in Orange.

- 2017 Hunter Reserve Chardonnay

Clean and perfectly ripe, this wine shows the classic ripe stone fruit and delicate creamy finish of Hunter Chardonnay.

- 2018 Orange Reserve Chardonnay

Perfumed and generous, this Chardonnay balances acidity with a lingering fresh finish with some butter notes from oak fermentation.

- 2019 Hunter Reserve Chardonnay

Fresh and floral with a beautiful texture and balanced acidity, this wine is a great example of Hunter Valley Chardonnay in a dry year.

Here’s something very special - a ‘vertical tasting’ of Tamburlaine’s Reserve Top 6 vintages. With 3 varieties to choose from, there’s something for everyone.

In this Syrah vertical tasting pack:

- 2015 Orange Reserve Syrah

Very ripe, powerful example with rich fruit, smooth tannins and well-integrated oak.

- 2016 Orange Reserve Syrah

Impressive. Sweet fruit aromas with ripe oak tannins, juicy red fruits and well-balanced oak.

- 2017 Orange Reserve Syrah

Very ripe, concentrated flavours of black fruits with persistent tannins and oak on the palate.

- 2018 Orange Reserve Syrah

Powerful example from a sensational red year. Plenty of fruit on the palate with weight and a pleasant mouthfeel.

- Mystery Aged Red

An extraordinary aged red hand-picked by Mark.

Vintage | Cool climate, high altitude vineyards of Orange, NSW.

Vineyard | Late harvest Riesling, with a portion of botrytised grapes.

Bouquet | Tropical fruits.

Palate | Lime and sherbet-like acidity.

Serving suggestions | Perfect with an after-dinner cheese board.

Alcohol | 11.0%

Cellaring | 8+ years, keep away from strong light, at a cool, constant temperature <15°

This wine is vegan-friendly.

Bouquet | Rich raspberry jam aromas.

Palate | Intense ripe raspberry flavours with hints of sweet prune.

Serving suggestions | Try a dash in your glass of sparkling or to accompany your raspberry dessert.

Alcohol | 17%

CHOCOLATE RASPBERRY PUDDING CAKE

Recipe from 'How to Eat' by Nigella Lawson

185g self-raising flour
30g cocoa powder
250g unsalted butter
2tbs (40ml) Tamburlaine Framboise
95g caster sugar
95g light muscovado sugar
250g good quality dark chocolate
185ml brewed ·black coffee and 185ml water, or instant coffee made up with 2tsp instant coffee and 370ml water
2 eggs, lightly beaten
250g raspberries, plus extra to serve
Icing sugar, to dust

Preheat oven to 180 C. Grease a 22-23cm springform cake pan and line the base with baking paper. Cover the bottom and sides of the outside of the pan with a layer of foil.

Sift flour and cocoa powder together into a bowl and set aside.
Put butter, Tamburlaine Framboise, sugars, chocolate, coffee and water in a heavy­based saucepan and stir over low heat until everything melts and is thick, glossy and smooth.

Stir into the flour and cocoa. Beat well until smooth and glossy again, then beat in the egg. This will be runny: don't panic, and don't add more flour: the chocolate itself sets as it cooks and then cools.

Pour into prepared pan until you have covered the base with about 2cm of the mixture, then cover with the raspberries and pour the rest of the mixture on top. You may have to push some raspberries back under the cake batter by hand.

Bake for 40-45 minutes.

Don't try and test it by poking in a skewer as you don't want it to come out clean: the gunge is what the cake is about. When cooked, the top will be firm, and probably slightly cracked. Don't worry about that: a little icing sugar will deflect attention.

When it's ready, take the cake out of the oven and place on a rack. Leave in the pan for 15 minutes and then turn out. When you're just about to eat it, dust with a little icing sugar pushed through a tea strainer. Serve with lots more fresh raspberries and a dollop of Greek yoghurt or whipped cream, if desired.

Awards

Silver & 90 Points - The Real Review | Huon Hooke 2020

Tasting Notes