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The Editor
4 December 2018 | The Editor

Australian Christmas & Summer Food & Wine Pairing – Made Easy!

Are you after the ideal food and wine matching for your celebrations throughout the festive season and into Summer entertaining? We have some great ideas for you!


The quintessential Australian Christmas always involves seafood of some sort. With plates usually adorned with fresh lemon or limes to offer an accompaniment to fresh seafood platter, you should turn to crisp and zesty white wines for a similar reason. Without wanting to overpower the delicate nature of seafood, try dry and acidic wines full of citrus flavours – such as our Art ‘n’ Soul Pinot Grigio alongside tiger prawns, or our fresh release Portrait Riesling to match scallops or smoked salmon, with the minerality from the Eden Valley. Bottle aged wines like our Margaret Semillon or Wigan Riesling offer a honeyed bottle aged complexity that beautifully suits more robust seafood like seared salmon or barramundi. As well as a classic combination of Sparkling Cuvée with freshly shucked oysters.


The crowd favourite – baked ham is a staple at the Christmas table. Why not try serving it with a classic red with fruit-forward flavour such as THE Barossan Shiraz or for something a little alternate, even our Portrait Grenache Rosé goes remarkably well! The lively acidity with touch of sweetness beautifully accompanies the salty sweet richness of warm ham. For other roasted meats like leg of lamb with mint sauce, try something like a Shiraz from our VSV range, for the unique single-vineyard picks like Hearnden Shiraz sourced from the family vineyard known as Jack’s Block, east of Mt. McKenzie in the Eden Valley, with its hints of aniseed and bouquet of dark plums.


Poultry’s usual best friend is Chardonnay. The buttery and slightly oaky nature of Chardonnay perfectly lends itself to these meats – try our Hill & Valley Chardonnay with stuffed chicken! Or even a light bodied red like our Hill & Valley Pinot Noir offers a tantalising take on accompanying turkey.


For desserts it’s hard to go past dessert wines like our infamous Botrytis Semillon. The honeyed and intense raisin flavour with a fine bead of acidity and apricot notes goes wonderfully with most fruit based desserts – especially a Summer Pavlova! The King Tawny is a traditional staple with treats like fruit mince tarts or spiced Christmas pudding or cake.

Time Posted: 04/12/2018 at 9:00 AM
The Editor
21 November 2018 | The Editor

Peter Lehmann Winemaker Tim Dolan Named Dux of the 2018 Len Evans Tutorial

We are thrilled to share the news that our talented Peter Lehmann winemaker Tim Dolan has been named Dux of the Len Evans Tutorial.

The Len Evans Tutorial is a prestigious wine school established in 2001 and located in the NSW Hunter Valley. It’s named after its founder, the late Len Evans – a champion of Australian wine who contributed significantly to the industry during his lifetime.

Prominent Australian wine reviewer James Halliday, who is also one of the experts involved with the program, describes the Len Evans Tutorial as “the most exclusive wine school in the world.”

Each year – and out of a pool of over 100 hopefuls - the Len Evans Tutorial invites 12 of Australia’s wine industry’s most promising and talented professionals to further develop their wine appreciation under the guidance from leading wine experts. Now in its 18th year, the program is designed to help train the next generation of wine judges on the demands of Australian wine shows.  

This year, the Tutorial took place from 5-12 November and a team of five wine experts (or tutors) guided Tim and his co-scholars through an intense 5-day period of tasting and studying some of the greatest, rarest and oldest wines of the world.

The program included morning blind tastings, afternoon master classes and evening dinners. The wines are judged as if they were in an Australian wine show, and every scholar sequentially calls his or her points for each wine, and has to justify those points where they differ from the tutors’ points.

Tim’s accuracy triumphed over the other 11 scholars and he took out the dux title, and also won a return business-class trip to Europe.

“I’ve applied for the past three years, so to be part of the 2018 Len Evans Tutorial was a dream come true. The week was unbelievable and a surreal experience. What Len Evans created with his Tutorial is one of the Australian wine industry’s greatest treasures and I’m so appreciative to have had the opportunity to complete the program,” said Tim.    

Time Posted: 21/11/2018 at 11:29 AM
The Editor
23 October 2018 | The Editor

Vino & Violins - An Evening of Sensory Delights

For Sydney-siders curious about how music is best paired with a glass of wine, look no further than Vino & Violins – an evening of sensory delights presented by Peter Lehmann Wines. Held during Good Food Month this year, Vino & Violins offered food, wine and music lovers the opportunity to take their senses on a unique journey and discover how to match their favourite tipples and tunes.

Hosted by Peter Lehmann Wines and our resident wine expert Malcolm Stopp, Vino & Violins treated guests to a delicious three-course menu created by our acclaimed chef Ross Lusted from The Bridge Room, paired with our award-winning Masters series wines. World-famous violinists Aiko Goto and Thibaud Pavlovic-Hobba from the Australian Chamber Orchestra brought the wines to life, by matching pieces of music to the characteristics they felt best express each wine, enhancing flavour, body and style.

Beginning with 2013 Sparkling Cuvée and 2018 Portrait Grenache Rosé upon arrival with canapés, the pairings included:

1) 2013 Eden Valley Wigan Riesling

Music: LECLAIR Sonatas for two violins Op. 3 No. 2, 1st movement in A major

2) 2012 Barossa Margaret Semillon

Music: MOZART Die Wiener Sonatas for two violins, 1st movement in C major

3) 2014 Barossa Eight Songs Shiraz

Music: PROKOFIEV Sonata for two violins, 1st movement

4) 2013 Barossa Mentor Cabernet Sauvignon

Music: BARTOK Violin duos – Picciato, The Bagpipe, Transylvanian Dance

Time Posted: 23/10/2018 at 1:00 PM