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Experience Upper Reach in Autumn

Experience Upper Reach in Autumn
April 5, 2016 Laura Pearse
Upper Reach Winery - Autumn

Autumn is the best time to visit the the Swan Valley, the weather is perfect.

So if it has been a while, come to the Swan Valley and experience Upper Reach, doesn’t matter how long you’ve got…

Just want to spend half an hour at Upper Reach: stop by for a wine tasting in the Upper Reach Winery Cellar Door – we’ll help you find the right wine to go with your favourite Autumn dish.

If you’ve got a little longer, stay for lunch at Broads Restaurant @ Upper Reach, then take a wander around the vineyard. We’ve got a vineyard walking trail through the vines and down to the Swan River. You can also see how successful last winter’s native bush planting has been attracting native birds.

If you love a winter break,  stay the night, escape to our Spa Cottage. Wander back after a long lazy lunch and relax on the deck as the sunsets over the vines. We have set the fire, so as twilight falls, light the fire and cuddle up with a glass of red, bottle of bubbles, a friend or a book.

Best of all, you own the vineyard for the night, once everyone goes home, the vineyard is yours.

Since the weather is cooling, I’m starting to think about spicy, slow cooked meals. 

A family favourite is Slow Braised Beef Cheeks; so simple and perfect with the richness of the new 2012 Petit Verdot  

2 kg Beef Cheeks.                                               100g Bacon fat trimmed
2 onions                                                               3 carrots

3 sticks of celery                                                 3-5 garlic cloves

4 sprigs of thyme                                                2 bay leafs

4 litres of beef stock                                           2 cups of red wine

*The day before cooking, roughly chop veges, bacon, herbs and beef cheeks into baking dish and add red wine. Set aside in fridge for cooking the next day.

Remove beef cheeks and brown with a little olive oil. Add back to baking tray with veges and wine, add the beef stock. I am lazy so I cover in foil, and cook these on low oven setting….all day…about 5 hours.

The beef cheeks should fall apart just by blinking in their general direction. I like to serve with mash potato and green beans.

 

                          

                               Serve with  2012 Petit Verdot

Spa Cottage - upper reach winery

 

 

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