Hitting the Majella heights at the Wine Club

360 Bar and Dining Wine Club

A wine club can be a strange thing. On a good day it might be introducing me to my new favourite vineyard, on a bad day it may be pushing the unsold glut of a bad vintage year of a mass produced wine I never liked in the first place. Today I’m at the 360 Bar Dining wine club, up in the clouds with a grand view, to drink some new and old Majella, a Coonawarra vineyard I’ve always liked.

The view may be spectacular but the room is always a bit odd. I feel that it’s been set for a wedding, the MC always talks more than the winemaker, and the MC’s patter is a bit 1970’s wedding anyway. Indeed so 70’s, that there is a fair component of racism and sexism coming up in the ‘jokes’, although looking around the room, there’s some people still laughing at them too.

Things improve when our (assistant) winemaker from Majella starts talking, this is the person we want to hear from! We have a glass on NV Magellan Minuet Riesling on arrival. I’m not a bubbles fan, so this one doesn’t do much for me. I’m happy when the dish of Wasabi king crab, wild rice and crispy chicken san choy bow comes around, however the wasabi is noticeably absent from our plates. The 2016 Magellan Riesling from Coonawarra is flat tasting and sour, maybe it was poured too soon after being capped.

wasabi king crab, wild rice, crispy chicken san chop bow
wasabi king crab, wild rice, crispy chicken san chop bow

Matching with Majella Wines

The grilled spiced quail, crispy polenta, and harissa pasta is a vast improvement in flavour and intensity. I’m enjoying it with the 2008 Majella Shiraz, and to my mind, the reds are where Majella always shines. The duck breast with port braised red cabbage and smoked potato could have been wonderful, but the duck is very chewy and a bit overpowered by the wine. The wine is a beautiful Majella Cabernet Sauvignon 2009.

I am so excited by the braised lamb neck with coffee and mushroom powder and minted kipfler, and it’s matching wine, that I forgot to take a photo – that doesn’t happen often! The wine is the stunning 2009 Majella “The Malleea” Cabernet Sauvignon/Shiraz, both the lamb and the wine are melt in the mouth.

And we finish strong with a beautiful dessert, chocolate fondant, coffee and caramel centre, and smoked bacon ice-cream. Smoked Bacon ice-cream! – this is smooth and rich and what I always needed. This has the punch of flavours to take on the 2009 Majella Sparkling Shiraz, a beautiful big fruity mouthful of red bubbles.

grilled spiced quail, crispy polenta, harissa paste
grilled spiced quail, crispy polenta, harissa paste
duck breast, port braised red cabbage, smoked potato
duck breast, port braised red cabbage, smoked potato
chocolate fondant, coffee and caramel centre, smoked bacon ice-cream @ 2016 Wine Club
chocolate fondant, coffee and caramel centre, smoked bacon ice-cream @ 2016 Wine Club
Majella sparkling shiraz 2009; "the Malleea" Cabernet Sauvignon/ Shiraz; Cabernet Sauvignon @ the 360 Wine Club
Majella sparkling shiraz 2009; “the Malleea” Cabernet Sauvignon/ Shiraz; Cabernet Sauvignon @ the 360 Wine Club
view from the 2016 Wine Club
view from the 2016 Wine Club
2016 Wine Club session
2016 Wine Club session

Are you a sparkling shiraz fan, good for summer or the BBQ?

Best Bits – all the reds, the dessert and sparkling shiraz match.

Worst Bits – no wasabi, chewy duck breast, and an MC from the seventies – update your schtick please!

Where am I: 360 Bar & Dining, Sydney Tower, drinking the wines of Majella Wines, Coonawarra.

Vicki P Written by:

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