De-Vine Intervention with Rob Dolan
When flavours mingled and danced on the palate from the very first taste, Helen Flanagan knew a memorable afternoon would ensue.
There’s nothing quite like saluting a sparkling winter’s day with a glass of fresh crisp Blanc de Blanc, especially whilst drinking in Nature’s ever-changing canvas of the turquoise ocean, from Sunshine Beach Surf Club’s very classy private function space. Wonderful location too for the Rob Dolan Wines Long Lunch, with five courses designed by head chef Darren Sandilands who tantalised everyone, when speaking with MC John Caruso about his matches, flavour descriptions and local produce provenance.
Fresh from the cold climes of the Yarra Valley, was eponymous winemaker and managing director, Rob Dolan who grew up in South Australia’s Riverland, and loved having a wine with his mum, hence the nickname ‘Riesling’. Another nickname ‘Sticks’ came after an AFL football career that included two premierships before Rob set his sights on winemaking, and after 25 years of making it for others, decided to channel his passion and skill into his own label.
Rob believes the best fruit, with a ‘less is more’ approach in the winery, is key to creating wines with elegance, structure, and stunning depth of flavour; wines that make us stop and savour. Wines with true character – bold, generous and exceedingly likeable, a bit like the man himself!
Showstoppers included Fig, Goat’s Cheese and balsamic, served with White Label pink-tinged Pinot Gris displaying red apple and nutmeg notes. The Duck and Pink Peppercorn Rillettes served with sourdough were perfectly matched with White Label Pinot Noir delivering a powerful fruit with fine-lined acidity and soft notes of cranberry and raspberry.
The super tender Wagyu Striploin with pesto, mushroom and jus, was complemented by notes of Kirsch and baking spice in the Black Label Pinot Noir; with a tangy Yuzu Tartlet, with clotted cream and a glass of Late Harvest Sauvignon Blanc, delivering a fitting finale. Superb! De-vine!
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Black Label Blanc de Blanc
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Fig, Goat’s Cheese and Balsamic
White Label Pinot Gris
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Prawn & Avocado Ceviche
True Colours Rosé
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Duck Rillettes
White Label Pinot Noir
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Wagyu Striploin
Black Label Pinot Noir
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Yuzu Tartlet
Late Harvest Sauvignon Blanc
