Ros Ritchie’s wow factor

North East's queen of white wine varieties


Life & Style
Nice drop: Ros and John Adams, of Ros Ritchie wines, have received favour at Fed Square Wine Awards and from James Halliday, including multiple selections in James Halliday’s Wine Companion Magazine’s WOW Factor Whites.

Nice drop: Ros and John Adams, of Ros Ritchie wines, have received favour at Fed Square Wine Awards and from James Halliday, including multiple selections in James Halliday’s Wine Companion Magazine’s WOW Factor Whites.

Aa

Originally qualifying at Roseworthy in South Australia, Ros was at the time one of the very few female winemakers in Australia.

Aa

Garnering critical acclaim in Australia and internationally, Ros Ritchie Wines has been established for ten years this year as an independent label, under the guiding hand of Ros Ritchie, whose commitment to quality is never compromised.

Originally qualifying at Roseworthy in South Australia, Ros was at the time one of the very few female winemakers in Australia. Travels to France and Germany strengthened her passion for Riesling and Gewürztraminer and stimulated her interest in Pinot Gris.

Wholly local and Australian owned, Ros’ winery is at Barwite, near Mansfield, where she produces wine from her own fruit and that of other vineyards in the region. Growers supplying to Ros Ritchie Wines range from newer, small acreage vineyards to long-experienced growers with up to 100 acres of vines.

“I love working with growers who share my commitment to quality, producing fruit from low cropping vines, with smaller, more open canopies which need less water, to produce ripe fruit with great flavour and balance,” Ros said. 

Production, while relatively small, includes a large range of acclaimed whites and reds including Halliday awarded Cabernet Sauvignon (2012) - 95 points and Gewürztraminer (2015) - 96 points.

More recently, Ros Ritchie Wines has expanded operations to include a uniquely eclectic cellar door at historic Magnolia House in Mansfield on the Mt Buller Road.

The established garden, dining spaces and parking provide the perfect place for tastings, functions and seasonal dinners that pair Ros Ritchie Wines with local produce.

In a further celebration of the eclectic, Ros Ritchie Wines are celebrating this year with a unique Advent Calendar that features stunning boutique red and white piccolo varietals.

Fine feast: Seasonal lunches at Magnolia House feature pairings of local produce with Ros Ritchie wines. Photo by Jamie Durrant

Fine feast: Seasonal lunches at Magnolia House feature pairings of local produce with Ros Ritchie wines. Photo by Jamie Durrant

Product focus: 2015 Gewürztraminer

Awarded 96 points by James Halliday, the estate grown 2015 Gewürztraminer was hand-picked in March, the fruit selected from vines grown on deep soils without irrigation. The grapes are  from our Dead Man’s Hill vineyard, 500 metres above sea level. This delightful, dry wine exhibits archetypal lychee and tea-rose characters with the palate delivering flavours of ginger spice, quince and orange zest. With great texture and scintillating acidity, the palate has great length and will reward aging. 

Poached Pears and Saffron

Poached pears in saffron is a perfect finish to a hearty meal such as lamb roast. Mansfield-based chef Megan Knapp designed the dessert to feature flavours that complemented the meal, and used local produce, including saffron sourced from local high country producer Tolmie Gold Saffron.       

Ingredients

  • Generous pinch of Tolmie Gold Saffron
  • 6 tbsp warm water
  • 100g caster sugar
  • 175ml water
  • 75ml Ros Ritchie Gewürztraminer
  • 1 star anise
  • 1 strip orange peel, pared with a peeler
  • 4 medium pears - peeled with stalks left on
  • Cream or marscapone, to serve

Method

Soak the saffron in warm water and leave for an hour. In a medium pan, dissolve the caster sugar in the water and Gewürztraminer.

Turn up the heat and boil for three to four minutes before adding the star anise and orange peel. Turn the heat to low and add the peeled pears. Press scrunched greaseproof paper lightly over the pears to capture the steam. Cover and simmer for 30 minutes, occasionally turning.

Remove with a slotted spoon and transfer to a bowl. Strain the syrup into a jug and stir in the soaked saffron and liquid. Pour a little over the pears. Cover and chill for 24 hours, turning once.

Place each pear on a separate plate, drizzle over a little syrup. Serve with a drizzle of cream of dollops of mascarpone, and a small jug of syrup on the side.​

Aa

From the front page

Sponsored by