We woke up this morning still completely buzzing from the 54th PKF Hunter Valley Wine Show, and the very first thing we wanted to do was share our huge news with the people who make what we do possible.

For an unbelievable fifth time this decade, adding to our 2020, 2021, 2022, and 2024 wins, we have been awarded Best Red Wine of Show.

When we spend those late nights checking barrels in the winery or freezing mornings out in the vineyard, it is not the trophies we are thinking about. We are thinking about the moments our wines will be part of at your dinner tables. Today, however, we are incredibly stoked and proud to share this milestone with you all.

The Trophy Winner is Now Available

The absolute star of the show was our 2023 Limited Release Shiraz, which completely swept the awards to take home three major trophies:

• Doug Seabrook Memorial Trophy for Best Red Wine of Show

• Hector Tulloch Memorial Trophy for Best Shiraz

• James Busby Memorial Trophy for Best Three-Year-Old Shiraz and Older

We always knew this vintage had a special kind of magic about it, and we are absolutely thrilled to announce that the 2023 Limited Release Shiraz is officially available to purchase right now.

Our Golden Lineup

It was a truly humbling day across the board, with so many of the wines we pour our hearts into taking home Gold Medals. From our vibrant new releases to carefully aged museum stock, here are our top scorers:

• Gold: 2026 Single Vineyard LDR Semillon

• Gold: 2025 LDR Vineyard Shiraz

• Gold: 2024 Single Vineyard LDR Shiraz, Touriga Nacional

• Gold: 2024 Limited Release Shiraz

• Gold: 2023 Limited Release Shiraz

• Gold: 2018 Talga Road Vineyard Shiraz

• Gold: 2014 Talga Road Shiraz

• Gold: 2014 Limited Release Shiraz

Smoked Short Ribs, Creamed Corn Puree & Zhoug Sauce

Serves: 6 Prep: 20 mins Cook: 4-6 hours Pair: Lovedale Road Vineyard Shiraz

Indulge in a hearty and flavorful pairing: Lovedale Road Vineyard Shiraz with a fall-off-the-bone Smoked Short Ribs recipe.

This decadent dish is perfect for a cozy autumn dinner party or a special weekend meal. The silky tannins of the Lovedale Road Shiraz beautifully complement the rich smokiness of the short ribs, while the wine’s complex fruit notes enhance the natural flavours of the beef. Ready to impress your guests? Follow our easy-to-follow recipe and discover why this combination is a match made in culinary heaven.

Ingredients

2 x Short Rib Racks (approx. 5kg)

BBQ rub

Oil

Corn Puree

400g corn

1 shallot

200ml vegetable or chicken stock

50ml cream

50g butter

Salt

2 cloves garlic

Zhoug Sauce

1 handful coriander

2 jalapenos

2 tbsp lemon juice

2 cloves garlic

1 tsp cumin

1 tsp cardamom

1 handful parsley

200ml oil

Salt

1 pinch chilli flakes

Method

Short Ribs

1. Set your smoker up to 130c and add your favourite wood chunks – we used cherry wood
2. Remove the membrane from the back of the ribs *see tips* and rub the ribs with oil and apply your favourite BBQ rub to the ribs
3. Smoke the ribs for 4-6 hours or until internal temp is 93c *see tips*
4. Allow to rest for 15mins, wrapped gently in foil or butchers paper before slicing

Corn Puree

1. Dice shallot and garlic. Sweat on medium heat with a little oil and butter
2. Add corn, salt and stock. Cover and cook for 10 mins at a simmer
3. Blend corn adding the cream as you go. Best to add the cream in slowly until you get to the consistency you are looking for
4. Pass corn puree through a sieve to remove remaining kernals/lumps

Zhoug Sauce

1. Place all the ingredients (except oil) into a mini food processor and blitz whilst gradually adding the oil until you reach your desired consistency. I added 200ml but it may be a little more/less for you

Essential Tools

• Chef knives
• Chopping board
• BBQ
• Mini food processor
• Food processor
• Saucepan
• Sieve
• Tongs
• Measuring/weighing utensils

Tips/Tricks

• Cooking the ribs at a low temp (between 120-140c) allows for the fat to melt slowly which gives the meat a beautiful soft texture
• Add a water bath (tray of water) or spritz the meat with a little water during the cook. This helps keep the meat moist and for the smoke to bind
• The membrane is a layer of fat on the bones of the rib – remove this by cutting the corner with a knife and peeling it back. This membrane is tough to chew on. Alternatively, ask your butcher to help 😉
• Allow the meat to rest for 15mins – 30mins, gently wrapped before cutting
• Ribs typically take 4-6 hours to cook but cooking low n slow can often take longer, even shorter time!
• If your cook finishes quicker than anticipate then wrap the ribs in foil, an old towel and leave in a esky/cooler to keep warm. They will happily sit for 1-2 hours without losing too much temperature.

These wines would also pair fantastically with this recipe:

Slow Cooked Lamb Shoulder with Mint Salsa Verde

Serves: 6 Prep:  15 mins Cook: 3.5-4 hours Pair: Special Release Tempranillo

The rustic tannin structure combined with juicy purple fruits of our Special Release Tempranillo pairs perfectly with this slow cooked, melt-in-your-mouth lamb shoulder. The mint salsa verde makes the lamb shine with it’s herby deliciousness!

A delicious long lunch or dinner party idea to impress your guests.

Ingredients

2kg lamb shoulder

4 bunches dutch carrots

Olive oil

Salt

Salsa

50g mint

50g parsley

6 anchovies

2 tsp capers

3 tbsp lemon juice

3 cloves garlic

150-175ml olive oil

Method

Salsa Verde

1. Add all ingredients (except oil) to a food processor and gradually add the oil blending until it’s at the consistency you want.

Lamb

1. Slice the lamb in a crisscross fashion – being careful not to slice too deep
2. Rub the lamb w/ half the salsa verde
3. Place on a wire rack in a roasting tray and pour a cup of water into the tray
4. Roast uncovered @ 150c for 3.5-4hrs or until internal temp is approx. 93c
5. Remove, cover gently in foil and cook the carrots

Carrots

1. Clean the carrots or peel them if preferred.
2. Roast @ 160c for 10-15mins or until fork tender

Essential Tools

• Chef knives
• Chopping board
• Food processor
• Roasting tray w/ wire rack
• Baking tray
• Weighing/measuring utensils

Tips/Tricks

• If you can leave the lamb to infuse/marinade overnight then it’ll impart more flavour
• ALWAYS allow your meat to rest before serving
• cooking the lamb to 93c brings it past being “well done” and makes the meat super tender and falls off the bone
• when checking the doneness of the lamb you should be able to poke a knife/skewer through it without any resistance

These wines would also pair fantastically with this recipe:

Pork Chops with Olive and Sundried Tomato Salsa

Serves: 4 Prep: 15 mins Cook: 15 minutes Pair: Special Release Pinot Noir

A great winter dish to warm up the next dinner party you have!

Paired with our silky, smooth Special Release Pinot Noir you are onto a real winner.

Method

Salsa

1. Chop the sundried tomatoes & olives. Prepare the remaining ingredients as described in the recipe card
2. Add all the ingredients to a bowl and toss to combine

Pork

1. Line your chopping board with cling film and place a pork chop on top with another layer of cling film on top
2. Using a heavy weight, rolling pin, saucepan or your fists smash the pork until it’s about 1cm thick
3. Season generously and sear in a hot cast iron pan for approx. 2mins per side
4. Allow to rest for 2-3mins before serving
5. Serve with some mashed potatoes or salad of your choice

Tips/Tricks

• The salsa can be prepared in advance and so can the smashing of the pork so it’s a great dish to serve quickly at a dinner party
• Always rest your meat before serving
• Not a pork fan? Try serving this with a pounded chicken breast instead
• To get a good sear make sure your pan is good and hot before adding your meat – otherwise it’ll just steam it and you won’t get that nice crust/sear

Suggestions for wines that would pair perfectly with this recipe include:

Sweet Potato & Mushroom Lasagne

Serves: 4 Prep: 20 mins Cook: 25 mins Pair: Steven Vineyard Shiraz

It’s true that shiraz will always pair well with protein, as they can bond together to produce a delicious result. If you want to delve into the science behind it all, check out this Food, Wine and Biochemistry blog.

But, what if you wanted to go another way to pair your shiraz and try something out-of-the-box that will be incredibly tasty, simple to make at home and vegetarian. 

Enjoy this Sweet Potato and Mushroom Lasagne recipe which is made for enjoying alongside our 2019 Steven Vineyard Shiraz. Aromatic, vibrant and just sensational!

Ingredients

6-9 pasta sheets

200g ricotta

100g shredded cheese

Sweet Potato Puree

500g sweet potato

1 knob butter

Salt

Bechamel

2 heaped tbsp flour

40g butter

500ml milk

1 clove garlic – crushed

salt

Mushroom Mix

700g portobello mushrooms

50g butter

75ml oil

salt

thyme

Method

Sweet Potato Puree

1. Peel and dice the sweet potato into bite sized pieces
2. Boil them in salted water approx. 12-15mins
3. Once soft, strain reserving 60-80ml water
4. Blend, adding a knob of butter and 50ml water – if too thick add more until smooth but not runny

Mushrooms

1. Slice mushrooms finely
2. Fry in batches in oil until soft, finish with a knob of butter in the pan *see tips*
3. Salt mushrooms at the end as during the process it will release more water

Bechamel

1. Heat butter and crushed garlic in saucepan
2. Add flour and stir to combine
3. Gradually add the milk, whisking all the time so no lumps form
4. Season

Preparing Lasagne

1. Place a thin layer of sweet potato on bottom of casserole dish
2. Add a layer of mushrooms and sprinkle of thyme or dried herbs
3. Add a few blobs of ricotta – it doesn’t need to be a perfect smooth layer
4. Use 2-3 pieces of lasagne sheets – depending upon the size of your casserole dish
5. Spread a thin layer of bechamel on top
6. Repeat until you have 3 layers
7. Sprinkle cheese on top
8. Bake @ 180c for 20-25mins

Essential Tools

• Chef knives
• Chopping board
• Whisk
• Saucepan x 2
• Frying pan
• Blender
• Measuring/weighing utensils
• Casserole dish – pictures is a 2.5L Pyrex dish

Tips/Tricks

• Each component can me made in advance and cooked later in the day if doing for a dinner party
• Once the mushrooms are cooked, they will release a little more juice/liquid so just strain this off before making the lasagne
• Don’t crowd the frying pan when cooking mushrooms – this will just steam them and make them soggy and release more liquid. Cook in batches and add the butter at the end to finish
• This dish can be reheated and will keep for a couple days in the fridge or alternatively can be frozen too

Wines that would also pair perfectly with this recipe include:

Wine enthusiasts, rejoice! The De Iuliis Long Weekend Sale returns in full swing this June Long Weekend, 6th to 8th, offering a chance to snag cases on your favourites at unbeatable prices. This year’s sale is about making way for exciting new releases that will soon hit the shelves. That translates to deep discounts on a selection of De Iuliis wines – we’re talking some are a whopping 50% off by the dozen!

The beauty of this sale? You can shop from anywhere!

Visiting the Cellar Door 6-8 June: Drop by 1616 Broke Road, Pokolbin to stock up on cases and sample the wines on offer. Bring an empty boot; you’ll need it!

Shop until you drop online from 5-10 June: Shop conveniently from the comfort of your own home, our June Wine Sale is just a click away. It’s time to treat yourself and do a little wine math. 50% off your favourite selection means it’s basically free. Right?!

Don’t call us; we will call you: If we’ve got your deets, our members and mailing list will receive the first dibs as we call you on 02 4036 3467 in the comfort of your home. There are a couple of extra bonus offers, especially for you, our most loyal wine lovers!

Whether you prefer browsing in-store, navigating the online store from the comfort of your couch, or having us call you directly, De Iuliis makes it easy to grab these incredible deals. Stock up on your treasured De Iuliis wines at a fraction of the price, perfect for indulging over the long weekend or building a well-rounded cellar for future enjoyment. Don’t miss this limited-time opportunity to discover (or rediscover) De Iuliis gems at wallet-friendly prices!

Dozens starting from $200 per case.

The De Iuliis Long Weekend Sale returns in full swing this June Long Weekend, 6th to 9th, offering a chance to snag cases on your favourites at unbeatable prices.  This year’s sale is about making way for exciting new releases that will soon hit the shelves. That translates to deep discounts on a selection of De Iuliis wines – we’re talking some are a whopping 50% off by the dozen!

The beauty of this sale? You can shop from anywhere!

Visiting the Cellar Door 6-8 June: Drop by to stock up on cases and sample the wines on offer. We are open daily from 10am to 5pm. Bring an empty boot; you’ll need it!

Shop until you drop online from 5-10 June: Shop conveniently from the comfort of your own home, our June Wine Sale is just a click away. It’s time to treat yourself and do a little wine math. 50% off your favourite selection means it’s basically free. Right?!

Don’t call us; we will call you: If we’ve got your deets, our members and mailing list will receive the first dibs as we call you on 02 4036 3467 in the comfort of your home. There are a couple of extra bonus offers, especially for you, our most loyal wine lovers!

Korean Fried Rice

Serves: 4 Prep: 10 mins Cook: 12 mins Pair: Estate Shiraz

Our Estate Shiraz is a great choice of wine for any days ending in in Y. So, with that in mind we’ve paired it with a super tasty and easy weeknight dinner of steak with Korean fried rice to have your taste buds singing!

Ingredients

3 cups rice – cold

400g kimchi – roughly chopped

600g steak – bavette, skirt or flank

1 sheet nori

2 spring onions – sliced

1 tbsp soy sauce

1 tsp sesame oil

2 tbsp oil

Sesame seeds

4 eggs

Method

1. Toast the nori by waving it over the flame on the gas cooker – this takes only about 20 seconds, be careful it doesn’t set on fire. Allow to cool and then cut into matchsticks
2. Cook steak on grill or in a hot pan for 3mins per side or until internal temp is 48-52c. Allow to rest for 6+ mins and slice thinly. Meanwhile, prepare the rice
3. In a wok or high sided frying pan add the oil on high heat and cook the kimchi, juices and whites of the spring onion for approx. 1-2mins. Put a pan on to fry eggs
4. Add cold rice, breaking it up along with soy & sesame – cook for 3-4mins or until hot throughout
5. As the rice cooks, fry 4 eggs sunny side up
6. Place the rice in a bowl, add steak to the side, top with a fried egg, spring onions and sesame seeds

Essential Tools

• Frying pan
• Wok or high sided frying pan
• Chopping board
• Chef knives
• Weighing/measuring utensils
• Spatula
• Wooden spoon

Tips/Tricks

• When making fried rice ALWAYS used day old rice or at least rice you made that morning. Ensure rice has cooled sufficiently, store it in the fridge until ready to use and cook through before serving
• 3 cups cooked rice is the equivalent of 1 cup uncooked rice
• ALWAYS rest your steak before slicing – I find the cuts mentioned above require a little more time to rest than ribeye or sirloin
• Want to add a little extra kick to the dish? Serve with a spoon of sambal

These wines would also pair fantastically with this recipe:

Prawn and Chorizo Pasta

Serves: 4 Prep: 10 mins Cook: 10 mins Pair: Single Vineyard Pecorino

The zippy salinity and textured palate of our Single Vineyard Pecorino is the perfect accompaniment for this delicious Prawn and Chorizo pasta.

You’ll be transported to the warm Italian sun as soon as this combination hits your tastebuds.

Ingredients

3 x chorizo

12 x prawn cutlets

2 cloves garlic – crushed

50g piquillo peppers

400ml cream

Salt

Oil

3 tbsp chopped coriander

350-400g rigatoni pasta

Method

1. Put the pasta water on to boil
2. Finely chop the prawn cutlets
3. Dice the piquillo peppers
4. Remove chorizo from the casing
5. Fry the chorizo in a little oil, breaking it up into smaller pieces as it cooks – approx. 3mins
6. Add piquillo & garlic and cook for a further minute
7. Add prawns and cook for a minute
8. Add cream and simmer – adding it in stages so that it comes to a simmer quicker and also thickens quicker too
9. Add cooked pasta and some pasta water, toss to combine and finish with coriander

Essential Tools

• Chef knives
• Chopping board
• Sauce pan
• Frying pan
• Tongs/wooden spoon
• Measuring/weighing utensils

Tips/Tricks

• We used chorizo but you can use any sausage you like – add a little chilli flakes or paprika if using a plain pork sausage
• Adding the cream in batches allows the pan to stay at a hotter temp and will reduce the cream quicker, which helps not to overcook the prawns
• Chopped parsley will also work with instead of coriander

These wines would also pair fantastically with this recipe:

Pork Sausage and Kale Gnocchi

Serves: 2 Prep:  10 mins Cook: 10 mines Pair: Special Release Sangiovese

Light, bright and fragrant best describes our Special Release Sangiovese. So when you pair it with a deliciously decadent pork sausage and kale pasta, well you’ve got a match made in foodie heaven!

A quick mid-week dinner or an easy entertaining idea to impress your guests.

Method

1. Put water on to cook gnocchi
2. Remove sausage meat from casings and make mini balls from them – a little larger than a grape
3. Fry the sausage for approx. 2 mins on high heat until golden
4. Add shallots, garlic, thyme and knob of butter and cook for a further minute
5. Add kale and cook for 2 mins – meanwhile, add gnocchi to boiling water
6. Add cream to frying pan and cook for 1 minute
7. Next, add cooked gnocchi along with 2 tbsp of salted pasta water
8. Finish with parmesan cheese and cracked black pepper

Essential Tools

• Chef knives
• Chopping board
• Saucepan
• Non stick frying pan
• Tongs/spatula
• Measuring/weighing utensils

Tips/Tricks

• Pasta/gnocchi water should be heavily salted – taste like the sea!
• Adding the starchy pasta water to your sauce helps to thicken and bind the sauce to the pasta/gnocchi
• I used Italian pork sausages but you can use any type of pork sausage available
• Substitute spinach, leeks or asparagus if you aren’t a fan of kale

These wines would also pair fantastically with this recipe: