Join and lead the Cellar Door team at Scion Wine, awarded Best Small Cellar Door in Rutherglen (2022 Gourmet Traveller Wine awards) and People’s Choice trophy winner in the 2022 Young Gun of Wine awards.
Scion Wine is a small and dynamic family-owned winery, with Cellar Door forming an integral part of our business. We are seeking someone who is energetic, focused and loves interacting with people, to manage our Cellar Door.
In this part-time role (4 days/week), the successful candidate must be able to work Saturdays, with work on long weekends also required. Potential to progress to a full-time role.
The salary is negotiable based on experience and confirmed days.
KEY RESPONSIBILITIES
ABOUT YOU
ABOUT US
APPLICATIONS
For more information and to apply, please email sally@scionwine.com.au with a letter of application and CV.
It's no secret that Grace in Rutherglen's Main St is one of our favourite hangouts for interesting and delicious food, wine and cocktails.
They've kindly shared their Muscat Gin Sour recipe for you to try at home.
The hero of this cocktail is Muscat Gin, a hyper local spirit made in collaboration with our friends at Backwoods Distilling in Yackandandah.
Ingredients
30ml Muscat Gin
15ml Classic Rutherglen Muscat
30ml simple syrup
30ml fresh lemon juice
30ml egg white or aquafaba
Method
Add all ingredients except ice to cocktail shaker and dry shake.
Add ice and shake, before double straining into a sour glass.
Tips: “Dry shaking” before adding ice allows the liquids to emulsify, producing more aeration and a thicker foam on top of the finished cocktail.
]]>Our two vineyards are now certified by Sustainable Winegrowing Australia, a national program for grape growers and winemakers to demonstrate and continuously improve their sustainability in the vineyard and winery through the environmental, social and economic aspects of their businesses.
At Scion, sustainability underpins every decision we make as vignerons, with a focus on biological management of our soil ecosystems in our vineyards and the use of solar power and rainwater to run our winery and cellar door.
We're pesticide-free (instead we nurture a healthy environment to encourage beneficial insects and microbes), grow a perennial grass sword in our mid-rows, and mulch under vine for weed suppression and water retention.
A Tesla charging station available to Cellar Door visitors is solar-powered, while a dozen beehives enhance biodiversity and gift us Drunk Honey.
Since establishing Scion two decades ago, we've planted more than 2,000 trees on our 40-acre farm. This habitat is home to squirrel gliders, native quails, lace monitors, tawny frogmouths and other warm-and-fuzzy species.
Scion was the subject of a case study by Sustainable Winegrowing Australia.
Benchmarking reports revealed that, when compared with other members nationally, we ranked:
In the TOP 1% for generation of electricity (kWh/ha)
In the TOP 7% with regard to the area of land dedicated to the enhancement of biodiversity (ha/ha)
Sustainability for us is an ongoing journey that requires vision, commitment and teamwork. A huge thanks to our dynamic vineyard duo Locky and Andrew, who worked hard to achieve the Sustainable Winegrowing Australia Certification.
We're proud to be the current custodians of this land on Bpangerang Country and pay respect to the people who belong to these lands, waterways and skies.
]]>Head to the second draw down; it's time to dig out your corkscrew.
For a selection of our wines destined for further cellaring (Viognier, Syrah, Durif), we've swapped out screw caps in favour of Diam Origine. We began trialling this closure in 2017 and we're really happy with its performance. Fundamentally, the closure has permeability while maintaining a long shelf life.
This fancy cork won't spoil wine like traditional corks can, and is consistent from bottle to bottle, just like a screw cap. This cork closure is designed for premium wines using environmentally friendly materials:
100% natural cork: a sustainable resource;
beeswax: makes the corks totally watertight, protecting the wine against any capillary migration and maintaining cork elasticity;
binding material: 100% plant based, from a totally renewable source.
Go on, pop the cork - now or later - and enjoy!
]]>CRUISE THE REGION ON AN E-BIKE
The cruisiest way to explore the Rutherglen region is on an electric cruiser bike from Rutherglen Radler. Ride the Murray to Mountains Rail Trail and cruise the country lanes between local wineries with ease!
These bikes make cycling a breeze as they assist you when you’re cycling - such as up the hill to Scion's Cellar Door - so you can explore more of the region than you normally would on a standard bike (potentially helpful after you've had a little cheese and wine...?)
You'll find Rutherglen Radler at Caffeine n Machine near the Main St roundabout.
PICK YOUR OWN FLOWERS
Pepper's Run is a micro flower farm located on the outskirts of Chiltern, a 15 minute drive from Rutherglen. Growing with the seasons using organic and sustainable farming practices, Pepper's Run offer a "pick your own" flower experience.
A great excuse to slow the pace, take a wander through the rows and get creative with your own floral composition! Pepper's Run is seasonal, so be sure to check their website for opening dates/times.
BALANCE YOUR WINE SIPPING WITH YOGA OR PILATES
Harvest Yoga is a warm, welcoming and community-minded yoga space. They offer a timetable of hatha, vinyasa and yin yoga including an energising hatha class on Saturday morning if you're in Rutherglen for the weekend.
If pilates is more your jam, down the street you'll find Sublime Pilates, a similarly warm and welcoming studio offering small-group, open-level reformer classes.
]]>Serial Renovators Josh & Jenna relocated with their two young girls to Rutherglen, where they have recently completed a beautiful renovation of "The Castle House".
When they're not busy working on various projects, tending to the property's fruit orchard or hanging out with their chickens, they love getting out and about exploring Rutherglen and surrounds. As lovers of a good cup (Jenna loves an iced long black or cold brew, while Josh's go-to is an oat magic), we asked them where they've found the best coffee in the region...
Weekdays you’ll often find us at one of two locals, little g. or Caffeine n Machine.
little g. is a hole-in-the-wall coffee window located within the heritage façade of Grace bar + eatery. As well as the espresso, single origin, batch & cold brew coffee offering, there are sweet and savoury bites for a quick get away. Take-away only, with just a couple of tables out the front (our girls are early risers, so we’re usually their first customers!).
Just down the Main Street, Caffeine n Machine are open early, the beans are local and there's plenty of space to find a perch inside. Our girls have a standing order of babychinos with pink marshmallows.
Our weekends usually involve a little road trip, a coffee in one of our favourite spots, and a fun day exploring the North East!
Here are our top five "go to" coffee shops in Rutherglen and surrounds:
little g. (Rutherglen)
Beans: Sixpence.
While you're there: Pick up a sweet treat baked in-house, or keep an eye on their socials for takeaway lunch specials such as pork belly banh mi.
Caffeine n Machine (Rutherglen)
Beans: Mansfield Coffee Merchant.
While you're there: Pick up some fresh burger buns for your weekend BBQ.
The Guard (Yackandandah)
Beans: Sixpence.
While you're there: Hop next door for a whisky or gin flight at Backwoods Distilling and grab pastries and sourdough from Happy Baker.
Tiny (Beechworth)Beans: Sixpence.
While you're there: Grab one of their fancy jaffles to enjoy down by Lake Sambell.
Hardluck Coffee (Yarrawonga)
Beans: Allpress.
While you're there: Stay for their all-day breakfast and lunch menu.
Banner image courtesy of little g.
]]>"Wow. Just wow. I feel so humbled to have taken out the People's Choice award! A massive shout-out to all the amazing legends who voted me in. I'm so, so grateful. You're all bloody tops!" ~ Rowly
A big congrats to all of the Young Guns trophy winners and finalists. Read about the trophy winners by the Young Gun of Wine panel and by wine journalist Max Allen in the Financial Review.
On being awarded the trophy on the night of the Young Gun of Wine Awards presentation in early June, Rowly reflected:
My Scion journey represents 17 years of hard work, yet also represents Rutherglen and the amazing community of North East Victoria. It’s a real privilege to take this bloody heavy trophy home to our region. The creative outcomes of our work in the vineyard and winery will continue to evolve, and this award has stoked my passion even more! I remember attending the very first Young Gun of Wine Awards as a guest back in 2007 – at the start of my journey into wine – and being energised by the winemakers I met that night. What a trip to have come full circle as a Young Gun of Wine!
]]>Our new-wave Muscat also makes a great Spritz - floral, citrusy and super refreshing.
Here's the cocktail recipe to try at home!
SCION MUSCAT SPRITZ
The beauty of this cocktail is its simplicity, which means the varietal flavours of the Muscat still shine through. The lime's acidity cuts through the natural sweetness. Refreshing!
Ingredients
100ml Scion Muscat Nouveau
15ml lime juice, freshly squeezed
soda water
Method
Variation
Play with a ratio of 50 / 50 Muscat Nouveau and Prosecco (or other sparkling white) and top with a splash of soda.
Also check out this Muscat Gin Sour recipe made using our unique Muscat Gin collaboration with Backwoods Distilling Co and Classic Rutherglen Muscat.
But before I waffle on, I think it’s important to emphasise the subjectivity that’s inherent in the enjoyment of wine. We’re all individual and will choose to either decant or aerate, or do both or neither, each time we open a bottle. I say: experiment, try these techniques, have a go! The main thing is to get a feel for the results and add another string to your wine-stained bow!
Isn’t decanting and aerating the same thing? I don’t think so, and here’s the difference.
My definitions:
Aerating is purposefully invigorating wine with air to bring about changes in aroma and flavour.
Decanting is separating clear wine from sediment in the bottle. By default, decanting will do some aerating, but is much gentler in doing so.
Not every wine calls for aerating or decanting, but certain wines can really benefit from these processes.
Aerating wine
When first opened, many young wines can appear “tight” or “closed” (and perhaps not like you remembered the wine when you tasted it in a cellar door or enjoyed it on a previous occasion).
Aerating invigorates the wine with oxygen, which helps reveal aroma and flavour. Also expect to see the “hard” characters and “bitey” stuff (often tannin and acidity) soften, taking more of a back-seat to flavour and a softer mouthfeel.
So, which wines?
Expect great results with full-bodied, tannic reds (Cabernet Sauvignon, some Shiraz, Nebbiolo and especially Durif to name a few). By contrast, delicate reds (Pinot Noir, Gamay, etc) may be more easily affected by intense aeration so be a little wary with these wines.
Aerating is pretty much everyday practice for us at home with younger reds (and even the occasional white wine), whereas I avoid aerating old or particularly delicate wines as the process can be too aggressive and what little fruit character remains could be lost if these wines are worked too much.
How to?
There are many tools for the job: strange-looking funnels that gargle, pouring devices that are wedged into the bottle mouth, long spears that are inserted into the bottle... all designed with the aim of getting air into your wine; some are better than others.
At Cellar Door, we aerate all of our red wines (Syrah, Durif Viognier & Durif) using our favourite Winebreather carafe before pouring for customers. We love this wine gadget because it aerates the wine while attached to the bottle with minimum spill and fuss. You can aerate over and over in one go, then set the wine aside until you’re ready to drink it either in the carafe or back in the bottle.
Decanting wine
Which wines?
In the case of older red wines and vintage port styles, many of these throw sediment as they age. This is common and all part of the journey of ageing! Decanting separates clear wine from sediment, which if allowed to remain makes the wine taste more astringent and appear cloudy, not to mention the unpleasant mouthfeel.
How to?
Let the wine stand on your bench for at least a good few hours. Ahead of your fancy dinner party or other occasion, carefully open the bottle without jiggling it up, and in one motion, pour into a vessel slowly while monitoring wine clarity using a torch/candle/mobile phone camera-light as it shines through the neck of the wine bottle from below. Pour slowly and carefully to ensure the sediment stays in the bottle and doesn’t end up in your glass – you only get one go at this! When you begin to see a trail of fine sediment, stop pouring! This generally leaves 30-60ml of wine in the bottle along with the sediment. Through decanting you are also beginning to aerate the wine, but very gently.
If you don’t have a decanter at home, a clean vase, stockpot or any other wide or shallow vessel will also do the job for a one-way decant. For a special wine / occasion, you may wish to decant a few hours before enjoying.
Phew! Hope this helps you wine lovers out there.
Cheers, Rowly
]]>Can't get to the region anytime soon? Order Scion wines online for a taste of Rutherglen at home!
BASQ STAYS
Basq Stays is a premium accommodation offering in the heart of Rutherglen. Stylishly appointed 1, 2 and 3 bedroom self-contained villas have been designed for sharing good times with family and friends. Contemporary and luxurious, each spacious villa features an open-plan, light-filled living/dining area, king-sized beds with private ensuites and a fully equipped modern kitchen.
Find out more about Basq Stays.
RUTHERGLEN CONVENT
The Rutherglen Convent offers unique group accommodation in a thoughtfully-restored building that was once a boarding house, school and convent. Gracious, steeped in history and built circa 1927, the property is located in the heart of Rutherglen and can accommodate up to 20 guests.
Find out more about the Rutherglen Convent.
AMBERESQUE B&B
If bed and breakfast accommodation is more your style, then check out Amberesque B&B, hosted by a fun and energetic couple Amber and Shannon! They’ve put their own touches on the historic property and Amber has a passion for cooking, with a repertoire that extends from French to Spanish to Melanesian! Prime location next door to our favourite wine bar, Thousand Pound, too!
Find out more about Amberesque B&B.
LA MAISON ST ARNAUD
A boutique, traditional B&B in the Rutherglen township with two beautiful suites to choose from. Warm and welcoming host Kellie-Anne cooks a delicious gourmet breakfast for guests. With lovely views out to the ranges from the rear of the property, the house is not far from Main Street amenities. As a bonus, this B&B is pet friendly!
Find out more about La Maison.
MOUNT OPHIR ESTATE
A short drive out of town, Mount Ophir Estate was established in 1891 as a winery and farm. Its iconic buildings are being lovingly restored into accommodation and private event spaces by the Brown siblings (All Saints Estate & St Leonards Vineyard).
There are six accommodation options on the estate, including a luxury French provincial tower.
Find out more about Mount Ophir Estate.
MOODEMERE LAKE HOUSE
Situated on Lake Moodemere Estate, a working vineyard and farm, this self-contained guest house has uninterrupted, private views of Lake Moodemere. Abundant bird species and native wildlife are regular visitors to the property, and the sunsets are incredible! Provisions for a cooked and continental breakfast with estate-grown and made preserves are included. Super lovely owners Belinda & Michael Chambers also rear their own lambs, so make sure to leave space to enjoy the lamb lunch special at their lakeside restaurant!
Find out more about Moodemere Lake House.
JONES TINY HOUSE
This is a fully sustainable Tiny House right on the edge of Jones Winery's vineyard and overlooking surrounding farmland. Powered by the sun, the house is small but surprisingly spacious with a loft bedroom accessed by stairs.
Find out more about Jones Tiny House.
CIRCA 1936
Located just over the Murray River in Corowa, Circa 1936 houses four luxury suites within the historic art deco environs of the former Rural Bank of NSW. This boutique hotel seamlessly blends the elegance of the art deco era with contemporary elements and warm hospitality from hosts Jen and John.
AIRBNB
Have you checked out Rutherglen properties on AirBnB lately? There are some fantastic self-contained houses right in the heart of Rutherglen.
Here are just a few:
Rose Cottage (pictured above)
You can browse more Rutherglen accommodation on region's destination website: www.explorerutherglen.com
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Our semi-sweet fortified Durif - After Dark - belongs with all kinds of dark chocolate desserts. Around 70% cacao is ideal to contrast with the wine's sweetness.
Need some inspiration? We've compiled a list of flavours & ingredients we've found pair well with this wine style.
AFTER DARK GOES WITH...
Dark chocolate
Red / dark fruits
raspberries, red currants & other red berries
cherries
plums
prunes
blackberries
beetroot
Nuts
hazelnuts
walnuts
pecans
roasted almonds
smoked or spiced nuts
Warm spices
chilli
ginger
nutmeg
paprika
RECIPE: THE BEST BROWNIE OF ALL TIME
We've always been a little underwhelmed by brownies... they promise so much but are often a touch too dry, a touch too sweet, a touch too fudgy... that is, until our friend Naomi delivered a freshly baked brownie slab on the arrival of our baby girl. Rich, textural and satisfying all in one chocolatey mouthful.
This recipe is by Poh, who shared the same sentiment until she tried her friend Priyant's brownies. As had our friend Naomi, until she tried Poh's. As had we, until we tried Naomi's. So we're passing this goodie down the line to you!
If matching with our After Dark, you could definitely have a play with some warm spices in your brownie mix. The controlled tannins in the wine can handle a bit of chilli!
Priyant's Double Chocolate Pecan Brownies
Or keep things super simple and grab a block of good quality dark chocolate, and serve with a game of cards with old friends!
]]>There is no difference between the grape varieties Shiraz and Syrah – they are the same thing. The wonder of Shiraz/Syrah is that it can be crafted into many different styles – and therefore tastes. This is dependent on location, climate, soil and winemaking.
In Australia it’s generally accepted that Syrah is lighter, more elegant and much finer structure and style, whereas Shiraz is typically richer, bolder, deeper and darker.
Wine commentator Clare Burder explains in her book TIPSY (2015):
“Que Syrah, Syrah... In its homeland in France (mainly the Rhone Valley), Shiraz is called ‘Syrah’, and it’s typically made into medium- (sometimes full-) bodied, dense, elegant and fragrant wines. In Australia, we tend to make bolder, riper wines and call them Shiraz. Both are wonderful! There is, however, a movement of Australian producers making French-style wines and calling them ‘Syrah’ to identify that they are different to the traditional bold style. They might be softer, spicier and less ripe…”
We love how writer Christine Austin personifies Shiraz/Syrah in an article published in the Yorkshire Post (15 March 2017):
“I like to think of this grape as two distinct personalities. While Shiraz is the chap you might find leaning up against a bar in the local pub, somewhat loud, brash and full of character, you will find Syrah dining in a restaurant, still with bags of personality, but he takes some time to get to know. Winemakers around the world decide whether their wine is the guy in the bar or the one in the restaurant depending on the style of the wine they have made. I like both, depending on my mood and the occasion. “
Find out more about Scion Syrah and the second Rutherglen vineyard we manage to produce this French-inspired wine style in our wine notes.
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Try our local spin on the classic Negroni cocktail, featuring After Dark (Scion's semi-sweet fortified Durif), Aperol (replacing Campari) and gin.
For good balance, we recommend a clean, citrus-driven gin. A good quality London gin never fails, but for a local option, Melbourne Gin Company's Dry Gin works really well.
How to? Mix 30ml After Dark + 30ml Gin + 30ml Aperol over ice and garnish with a wedge of orange.
It's the perfect aperitif cocktail, best enjoyed with a bowl of local kalamata olives!
]]>Start this recipe the day before or in the morning.
Ingredients
750 ml (3 cups) pouring cream
250 ml (1 cup) milk
finely grated rind of 1 lemon and 1 orange
1 cinnamon quill
9 egg yolks
175gm caster sugar, plus extra for dusting
Method
Preheat oven to 160C. Combine cream, milk, rinds and cinnamon in a saucepan, bring to a simmer over medium heat and simmer to infuse (15 minutes). Strain (discard solids) and keep warm.
Whisk yolks and sugar in a large bowl to combine well. Gradually whisk in one third of cream mixture, then remaining mixture, and pour into a clean saucepan. Stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (5-7 minutes).
Divide among six 200ml-capacity ramekins, place in a large roasting tray lined with a tea towel, pour in enough hot water to come halfway up sides of the ramekins, bake until custard just sets (35-40 minutes). Remove from pan, cool to room temperature, refrigerate until chilled and set (minimum 6 hours to overnight).
Remove ramekins from fridge, scatter an even layer of sugar over each Crema Catalana, caramelise with a blowtorch (you can pick these up at Bunnings!) or under a preheated grill and serve.
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