Our signature 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...
Red / dark fruits
raspberries, red currants & other red berries
smoked or spiced nuts
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!
Or keep things super simple and grab a block of good quality dark chocolate, and serve with a game of cards with old friends!
As a light and fresh style of Muscat, we serve Scion's Muscat Nouveau chilled.
Our Muscat is also great mixed in cocktails. Here are some recipes you might like to try at home with our Muscat Nouveau (or Rose Muscat from previous vintages would also do the trick).
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!
90ml Scion Muscat Nouveau per serve
Play with a ratio of 90ml Prosecco to 60ml Muscat Nouveau to 30ml soda water. The rose water flavours linger beautifully in the background!
MUSCAT & STRAWBERRY FIZZ
With some beautiful strawberry farms on our doorstep in North East Victoria, we were inspired by the classic combination of rose water and strawberry for this cocktail. It's easiest to make this cocktail as a batch - this recipe makes about 6 cocktails.
1 x 500ml bottle of Scion Muscat Nouveau
2 tsp caster sugar
Monster Kitchen & Bar at Canberra's Hotel Hotel kindly supplied this recipe, which their bartender created for a Rutherglen Muscat Mixology event at their venue. If you don't have any apricot liqueur hanging around in your cupboard, we suggest just adding an extra splash of Muscat Nouveau.
30ml Scion Muscat Nouveau
20ml apricot liqueur (Monster recommends Vedrenne brand)
15ml freshly pressed lemon juice
prosecco for topping up
basil sprig for garnish
From coffee to cocktails, we've done a round-up of our favourite spots to eat and drink in and around Rutherglen this summer.
Opening later this month on the corner of the Main Street roundabout is Rutherglen Provedore, a vibrant food hub for local fresh produce, wine and kitchen pantry essentials sourced from North East Victoria! Expect a focused cafe/deli/cake menu and coffee using Mansfield Coffee Merchant beans, with plans down the track for local wines by the glass and a weekly twilight produce market!
Image: Rutherglen Provedore
Did you know we welcome Reverse BYO at Scion’s Cellar Door? We’ve got the wine sorted, you BYO the picnic! With the opening of the Rutherglen Provedore, it’ll be a cinch to collect a picnic of local produce to enjoy overlooking our patch of countryside and working winery. We have real plates and cutlery on hand at Cellar Door for maximum enjoyment and minimum waste.
BREAKFAST / BRUNCH
Did you know this Rutherglen foodie institution offers brunch from 9am on weekends (and 10am weekdays, except Tuesday)? The welcome is always warm and chef Stewart’s cooking is local, seasonal and flavour-packed. Grab a sunny spot on the deck to enjoy dishes such as Butt’s Smoked Trout with scrambled eggs or Blue Ox Berries on toasted brioche with mascarpone. Glass of Cofield bubbles with breakfast, anyone?
Image: Pickled Sisters
Perch up at the bar in the front window or nab a seat in the courtyard to watch the passing parade over your morning eggs, perhaps with salmon, dill crème fraiche and caper salsa, or with the classic millennial smashed avocado!
A great one for early-birds (breakfast from 7am) and worth the short drive over the river from Rutherglen to Corowa for good coffee and a menu with little twists on breakfast favourites. Plus this buzzy local haunt has just had a swish little makeover by the creative folk behind Regional Design Service.
Image: Doc Yarrum
You probably know Tuileries as one of Rutherglen’s top dinner venues, but they also offer breakfast from their café, 8am – 10am weekends (and 7am – 9.30am weekdays). Grab a spot in their sun-drenched courtyard for a Chorizo, jalapeno and cheddar omelette or House-made bircher muesli with marinated strawberries.
Terrace has been awarded a chef’s hat in The Good Food Guide for the sixth year running - and with good reason. Chef Simon, restaurant manager Bec and their team weave their magic with so you can sit back and enjoy contemporary dishes including estate-grown pork and lamb in the relaxed terrace setting overlooking the grounds of All Saints Estate.
Image: Terrace Restaurant
As above, Pickled Sisters is a Rutherglen institution! Dine in (bookings highly recommended), or pre-order a generous and flavour-packed picnic hamper to enjoy at Scion!
Image: Pickled Sisters
Lake Moodemere Estate
The Chambers family has recently expanded their cellar door café, with a new summer menu featuring lip-smacking estate-grown lamb, native botanicals and fresh ingredients. All dished up in a majestic lakeside location.
If you’re staying at Yarrawonga/Mulwala over summer, lucky for you! A 40-minute drive west from Rutherglen along the Murray Valley Highway, Blacksmith make the best pizza dough going around, with a less-ingredients-is-more approach to toppings (the namesake Blacksmith pizza is our fave). The fit-out is beautiful, with a Miami-meets-Mulwala vibe going on, and there’s a tidy list of regional wines (all available by the glass) to wash down that third round of pizza we know you’re going to want to order!
Self-described as “French country kitchen” in style, Jones Winery’s restaurant was among the handful of venues in North East Victoria to feature in this year’s national Good Food Guide. Head Chef Briony Bradford’s approach to cooking is traditional French technique with a modern twist, nose-to-tail, seasonal, local and from scratch.
Ripe restaurant overlooks the 100-year-old Calliope Vineyard at Buller Wines. Chef Gavin Swalwell heads up the kitchen with a contemporary Australian menu including inventive dishes such as Milawa Duck, Stanley blackberries, charred pear, Scion honeycomb and sweet potato.
Open on weekends, St Leonards’ café offers a focused menu designed by Terrace Restaurant chef Simon Arkless. Expect simple dishes done well, such as Pasta, goats cheese, preserved lemon and spring vegetables, or Charcoal grilled steaks with Café de Paris butter and French fries. We love the relaxed vineyard setting down by the Murray River.
Surely you've all frequented this Rutherglen institution? Parker Pies has a sunny courtyard out the back and the tables on the footpath out the front make for for good people watching over your golden pie crust! Our picks are the Chunky Steak, Venison and the Chicken, ham and mustard.
James & Co
Open until 6pm, James & Co.’s cellar door on the Main Street is one of our favourite spots to swing by for an afternoon vino (sparkling rosé, did you call my name again?) and a nibble of cheese. Do a full wine tasting of their range specialising in Sangiovese, or grab a glass and “cheese-your-own-adventure” from their well-stocked fridge.
We love when Friday and Saturday nights roll around, when our favourite wine bar opens its doors! Thousand Pound brings city slick to the country in a relaxed, modern setting. You can sometimes smell the charcoal grill from the street, which makes it hard to go past the selection of steaks though everything on the menu (designed by Terrace restaurant’s Simon Arkless) is top notch. Also great simply for a glass of local wine and some bar snacks if you’re just popping in at cocktail hour!
Image: Thousand Pound
Thousand Pound - see above!
Taste at Rutherglen
If you miss Ripe restaurant by day, never fear – chef Gavin is back behind the pans for dinner at Taste restaurant in Rutherglen’s main street. We often share a few entrees from the a la carte menu to enjoy lots of different flavours, but there’s now a Prix Fixe option too. Either way, Gav’s contemporary menu has bags of flavour!
Open 7 nights a week, Tuileries is another of Rutherglen’s dining institutions. The Rutherglen Vignerons gather here once a month for lots of wine chat as they open, share and taste masked wines from their cellars over a three-course meal. A lasting food and wine tradition!
AND if you need a break from all this eating and drinking... check out the region's top Luxury Day Spa experience, right on our doorstep! Be sure to book ahead.
If you're looking for an premium experience to complement your wine adventures in Rutherglen, we highly recommend booking some time for yourself at The Spa at CIRCA 1936. It's a beautifully designed and Asian-inspired luxury day spa on the doorstep of our region, located in the heart of Corowa and only a 15 minute drive from Scion! Australian Traveller has described it as “The best spa this side of Bali”.
The Spa offers a range of massages, wellness therapies for the whole body and even Vinotherapy rituals featuring foot baths, exfoliation using wine grapes and other natural ingredients, massage and a Rutherglen red wine bath in a luxurious copper bath and even a glass of Scion wine to finish! Be sure to book ahead.
The Spa is housed in CIRCA 1936, a luxury boutique hotel within the historic art deco environs of the former Rural Bank of NSW. There are three luxurious suites featuring designer furniture and art pieces. Expect super attentive service in a relaxed and refined atmosphere.
Rowly's new-release Scion Durif 2015 took out the trophies for Best Australian Durif + Best Dry Red from Rutherglen fruit at the Rutherglen Wine Show 2018!
A fresh and modern style of Durif, this vintage offers good fruit intensity and elegant structure supported by fine tannin.
"The '15 season was clearly a watershed for Scion and its Durif" ~ 2019 Halliday Wine Companion
"The '15 season was clearly a watershed for Scion and its Durif"
Our elegant reds have just landed in the 2019 Halliday Wine Companion with 94 - 96 points! Below are the reviews re-published in full.
Scion Durif Viognier 2015 - 96 points
Winemaker Rowly Milhinch grows powerful durif but his grand goal is to give it an elegant turn. Here he hits pay dirt. This release boasts a churning complexity: deep, dark fruit, smoky peppery notes and firm but ultra-fine tannin. It will keep the faithful fans of Rutherglen Durif happy and also help win over a new audience; it takes muscular fruit and lands it softly on the palate. This is the wine that Scion has been striving for.
Scion Durif 2015 - 94 points
A fine mesh of tannin is woven through deep, dark fruit; chocolate, blackberry, kirsch and iodine flavours the most obvious. The '15 season was clearly a watershed for Scion and its durif; this wine is clean, powerful, immaculately well balanced and - ultimately - authoritative. Tannin here is al dente and so the wine can be enjoyed now, but it will respond well to the passage of time.
Scion Syrah 2016 - 94 points
It's mostly made with fruit grown on the rejuvenated Terravinia Vineyard, located in the Gooramadda district, 9km northeast of Scion at Rutherglen. It saw 10% stalks, 1% viognier and 20% new French oak. It combines elegance and power, its dark tar-laden, blackberried fruit studded with spice, wood smoke, rust and saltbush notes. There's plenty going on and yet it works simply as a mouthful of flavour, too. Viognier shows on the finish more than it does on the nose; it sends the wine merrily on its way.
Why do we call Scion’s Shiraz by the varietal’s French name, Syrah? Because everything sounds sexier in French, right? While you may agree with this sentiment, it’s actually all to do with the style of wine we make from this popular varietal.
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. “