Peach Salad

Serves: 4 Prep: 10 mins Cook: 10 mins Pair: Sparkling Rose

This refreshing dish is the perfect way to celebrate the warmer weather. De Iuliis Sparkling Rosé, with its delicate floral notes and crisp acidity, beautifully complements the sweetness of ripe peaches and the vibrant flavors of a summer salad. Looking for a light and elegant lunch or a delightful dinner? Our easy-to-follow recipe will have you enjoying this delicious pairing in no time.

Ingredients

3 x peaches

100g rocket

75g walnuts

200g sourdough bread

50g feta

½ red onion – thinly sliced

6 slices bacon – cut into lardons

1 handful basil leaves

Dressing

4 tbsp olive oil

4 tbsp balsamic vinegar

Salt

Pepper

Method

1. Tear up the bread into large croutons and toss in olive oil and seasoning. Bake @ 180c for approx. 10 minutes
2. Candy the walnuts by adding 50ml of water and 2 tbsp sugar to a frying pan. Once the water is simmering, add the walnuts and stir regularly for 2 mins. Place the candied nuts on a baking tray with some greaseproof paper to cool. Once cooled roughly chop
3. Fry bacon until crispy in a little oil – approx. 5 minutes. Drain and allow to cool
4. Slice peaches into bite-sized pieces.
5. Combine salad dressing whisk or shake in a sealed jar
6. To make the salad – place all ingredients into a salad bowl, add ½ of the dressing and toss to combine

Essential Tools

• Chef knives
• Chopping board
• Frying pan
• Baking tray
• Salad bowl
• Jar or small mixing bowl

Tips/Tricks

• Lardons, croutons and walnuts can all be made in advance – just store in an airtight container
• This salad is great for lunch or dinner – bulk it up by serving with some grilled chicken thighs
• We always add ½ of the salad dressing when combining – this allows for more should you wish
• Can’t get any peaches? Substitute nectarines, red apple or even orange segments instead

These wines would also pair fantastically with this recipe:

If you’ve never had the opportunity to read Roberta Muir’s blog, Be Inspired Food-Wine-Travel, you are indeed missing out. Not only is Roberta’s website brimming with amazing recipes you can sink your teeth into, she also runs some pretty amazing food and wine tours. While some are here in Australia, there is also the opportunity to travel internationally to satisfy your foodie cravings.

And so, we’d love to present to you Roberta’s recipe that she paired with our 2023 Special Release Rose.

Cozze gratinate, often called mussels au gratin, is a recipe that busts the myth that seafood and cheese don’t go together in Italian cuisine. I don’t always love mussels, but when I have them like this in southern Italy, with a crunchy, cheesy breadcrumb topping, I love them. Mussels au gratin are delicious as finger food for a party and a simple, tasty starter anytime. A good parmesan cheese – Grana Padano, young Parmigiano-Reggiano or an Italian pecorino – combine with the mussel cooking liquor to give these cozze gratinate a delicious umami hit, while the parsley and lemon zest add a touch of freshness. Pour a glass of Italian-inspired De Iuliis Sangiovese Rosé Special Release and take a vicarious Italian holiday.

Serves 2 as a starter

To celebrate the release of our 2022 Estate Rosé we teamed up with Gavin Sutherland from Another Food Blogger to create this cracking recipe. Just add good friends for the perfect afternoon!

Spiced Prawn Tostadas

Makes 12 tostadas

Prep = 10mins Cook = 20mins

Ingredients

36 De-shelled Prawns

2 tbsp oil

2 tbsp lime juice

Spice Rub

Smashed Avo

3 avocados

3 tbsp lime juice

Salt

Other

2 jalapenos

1 cup red cabbage

1 handful coriander

½ cup sour cream

2 tbsp lime juice

12 street tortillas

2 tbsp oil

Method

1. Toss the prawns in oil and your favourite spice rub, cover and marinate for 30mins *see tips*
2. Brush both sides of the tortillas with a little oil and bake @ 180c for 5mins, flip and bake for a further 5-8mins until browned and crispy
3. Smash the avo using a fork and combine with lime juice and salt
4. Slice the red cabbage and jalapenos finely
5. Mix sourcream and lime juice together
6. Cook the prawns on high heat with a little oil for 2 minutes, flip and cook for a further minute – I used a cast iron pan to get a nice char on them

Assembly

1. Either place all the ingredients out and allow everyone to help themselves OR
2. Top the tostadas with avocado, a sprinkle of red cabbage, 3 prawns, some jalapeno and drizzle with sour cream and a leaf or 2 of coriander 😉

Essential Tools

• Chef knives
• Chopping board
• Baking tray
• Pastry brush
• Mixing bowl
• Frying pan

Tips/Tricks

• I used a spicy chilli rub on mine but if you wish to make your own combine 1 tsp garlic powder, 2 tsp smoked paprika, ½ tsp chilli or cayenne powder, 1 tsp dried oregano, 1 tsp salt and ½ tsp brown sugar
• The tostadas (toasted tortillas) will keep in an airtight container for a couple days so it’s a great one to prepare in advance for a party
• Smashed avo is best prepared and eaten within a couple hours as the avo starts to brown from oxidation
• Prawns cook very quickly so make sure your pan is smoking hot and keep an eye on them. An extra minute can lead to tough rubbery prawns
• Serve with a large glass (or bottle) of 2022 Estate Rosé for maximum enjoyment!

Wines that would also pair perfectly with this recipe include:

We are thrilled to announce that our 2024 Estate Rosé has been awarded the prestigious Leslie Kemeny Memorial Perpetual Trophy for Best Rosé at the 2024 Sydney Royal Wine Show!

This incredible achievement is a testament to the passion, dedication, and expertise of our winemaking team. We are honoured to be recognised by such a renowned competition and to join the ranks of previous winners of this esteemed award.

Our 2024 Estate Rosé is a true expression of our Hunter Valley terroir. Crafted with meticulous care, this wine showcases the delicate balance of flavours and aromas that define our region. We invite you to experience the award-winning taste for yourself.

We would like to extend our sincere gratitude to the judges of the Sydney Royal Wine Show for this incredible honour. We are also grateful to our loyal customers and supporters for your continued belief in De Iuliis Wines.

Congratulations also to our incredible Hunter Valley friends, Mercer Wines, Brokenwood Wines and Silkman Wines who also took home some incredible accolades! You can read all about the Trophy winners over at Sydney Royal Wine Awards website. 

Over recent decades, Australian rosé has perhaps undergone a greater shift in identity than any other wine category domestically. This change has seen rosés morph from being sweet, rich and confected to extremely dry and linear. Now, it appears as though the pendulum might be slowly settling somewhere in between the two extremes.

Drinks Trade recently attended an industry tasting and panel discussion that asked four leading Australian rosé winemakers where they think the category might be heading towards next.

“I think in the future you’re going to see a little bit more of an array of colour,” said Mike de Iuliis, Winemaker and Owner of De Iuliis Wines, Hunter Valley.

“I think we’re all kind of sick of seeing those sort of anaemic, simple rosé and [wanting] to see something with a bit of colour and flavour.

“[We’ll probably] see a little bit more flavour as winemakers [stop being] scared of a little bit more colour in rosé, is probably what I know personally is I’ve got to stop worrying about [colour] too much and start just embracing wines with a bit more flavour and a bit more texture and weight.”

Nic Bowen, Chief Winemaker at Western Australia’s Marchand & Burch, agrees that achieving the right colour is decreasing in importance.

“I think it’s going to be flavour flavour flavour complexity!” said Bowen.

“The colour will become a mechanism of delivering great flavour.

“I think we’re seeing that moving away in the show sense that yeah we’re not so particular about ‘oh that’s too deep:’ if it doesn’t have flavour, it doesn’t matter,” he said.

“For me, probably I’m less worried about colour than I am flavour, but having said that I can’t see myself having a dry red lookalike… there’s always going to be a level of vintage variation,” added Corrina Wright, Oliver’s Taranga Winemaker and Director.

The four rosés presented during the virtual tasting highlighted the diversity of the category in Australia, with each championing different varietals and profiles. This diversity provides Australian rosé with a panorama of styles that is far more extensive than the crisp and lean style made popular by Provence.

“The rosé class at the alternative varieties wine show is full… it goes across two or three panels, it’s exciting,” said Wright.

The Chica rosé by Oliver’s Taranga is a blend of Shiraz (55%) and Mencia (45%) and the Handpicked Regional Selection rosé is 100% Sangiovese.

“I think even if you look at what’s available in nursery sense there’s still a lot of opportunity [for growth] there,” said Peter Dillon, Head Winemaker at Handpicked.

“Speaking from our perspective, we’ve gone down that pathway [of] really liking that alternative varietal base – in the nurseries you can actually buy Nebbiolo material that’s clonally selected specifically for rosé… it’s not just one clone there’s multiple.

“I guess as we continue to sort of evolve that understanding and that knowledge I think it’s got the potential to do things to the wines just as the introduction of some of those Dijon clones of Chardonnay changed Chardonnay in the Australian market.”

The panel acknowledged that the shift away from Provence-influenced rosés towards more flavour-focused and regionally-influenced expressions will require a certain level of re-education within the Australian wine trade.

“As an industry, I think we need to talk a little bit more to the restaurants and pubs and groups and try and steer them away from the Provence style and show them what we can do here in Australia,” said Mike de Iuliis.

“I think there is still like a ‘we’ve got to have have two rosés from Provence and we’ll throw in an Aussie one’ [attitude] and then they go… the Aussie ones they only sell one bottle for every three or four of the Provence one.”

You can read the entire article over at Drinks Trade here. 

Join us for Rosé Wine Garden at Customs House Hotel for Newcastle Food Month!

Rosé all day with friends overlooking the beautiful Newcastle Harbour. 5 wines paired with a Mediterranean-style tapas menu. Enjoy the Rose of Hunter Valley’s Charteris, DeIuliis, First Creek, Mercer and Margan wineries amongst the backdrop of the beautiful Customs House. Kick up your heels with live music and great company. Who wouldn’t rosé all day?

Indulge in the effervescent charm of De Iuliis Sparkling Rosé wine, where every sip is a celebration of friendship and joy. Crafted with passion and precision by our esteemed winemaker Mike, this sparkling rosé embodies the essence of fun and excitement.

Why limit rosé to still when you can elevate it with bubbles? At De Iuliis, we embrace the spirit of innovation, infusing our beloved rosé with a delightful fizz that adds an extra layer of enjoyment to every moment. Whether shared amongst friends or savored solo, our Sparkling Rosé promises to be the life of the party.

Experience a symphony of flavors as Hunter Shiraz and Merlot grapes unite to create a vibrant burst of red berries on the palate. With each sip, you’ll be enchanted by the harmonious balance of fruitiness and a soft, dry finish that lingers tantalizingly.

The fine bubbles dance gracefully, creating a lively effervescence that titillates the senses and enhances the overall experience. As you savor the last drop, you’ll be left with a clean and refreshing mouthfeel, longing for just one more glass.

Whether it’s a special occasion or a casual gathering, De Iuliis Sparkling Rosé is your perfect companion, promising endless moments of laughter, camaraderie, and pure enjoyment. Elevate your celebrations with a touch of sparkle and indulge in the magic of De Iuliis.

Have we got some exciting news to uncork for you. We’ve been on an absolute winning streak, raking in awards faster than you can pour a glass of their finest drops. And guess what? We’re here to spill (or should we say, pour?) all the juicy details!

Hunter Valley Wine Show: Double the Trophies, Double the Cheers!

Can you hear the sweet sound of corks popping and glasses clinking. What’s the occasion? De Iuliis Wines has struck gold not once, but TWICE at the 2023 Hunter Valley Wine Show! Our 2023 Estate Rosé took home the Best Rosé of Show and our 2014 Limited Release Shiraz was awarded the Best Museum Shiraz of Show.

Sydney Royal Wine Show: One Trophy to Rule Them All

Hold onto your corkscrews, because the excitement doesn’t stop there. De Iuliis Wines waltzed into the 2023 Sydney Royal Wine Show and walked out with yet another shiny trophy to showcase our winemaking prowess. Our 2023 Single Vineyard Semillon won Best Current Vintage White Wine of Show!

Okay, you’ve either got Mike’s Picks pack (say that five times!) or your are thinking about it. So how do you now get the best out of the wines? Here’s our top tips for your new wines!

2022 Estate Verdelho

Verdelho has a rich history in the Hunter Valley as one of the originally planted varieties. The palate is fresh with crisp acidity and rich tropical fruit flavours – like pineapple, lychee and guava. Drink it young and fresh, or pop it away for 2-3 years. Enjoy it alongside chilli Salt & Pepper Squid with fresh lime & aioli. Yum!

2022 Estate Rosé

It’s no secret that we love making (and drinking!) rosé. Cool fermentation preserves the delicate aromatics. Our rosé is a unique blend of shiraz and merlot. This fruit-driven, refreshing style has vibrant strawberries & cream characteristics. We went straight to our winemaker Conor for his perfect pairing on this 2022 Estate Rosé and had us salivating over an aromatic seafood laksa.

2016 Guardian Sparkling Shiraz

First things first, this wine needs to be super chilled and left upright in the fridge. It’s made for pure enjoyment with its bright fruits, slight earthiness and spice, with a dry crisp finish. The perfect match for this sparkling shiraz? Charcuterie for sure! Think salami, jamon, bresaola with pickles and fresh bread. Once you pop, you won’t stop so this wine should be enjoyed now.

2016 Single Vineyard Lucy’s Run Shiraz

A small, single vineyard of shiraz planted about ten minutes away from our winery. It’s deep crimson in appearance with purple fruits, pepper and firm tannins. Well-balanced and aromatic this wine will go perfectly alongside a slow-braised beef cheek, roast lamb or kangaroo. This wine is sitting right in a sweet spot but will develop nicely with a further 5 years of cellaring.

2015 Special Release Touriga Nacional

We are pioneers of Touriga Nacional here in the Hunter. We were the first to plant it on our Lovedale Road Vineyard in 2010. When the conditions are right, we make a very small quantity of Touriga on its own as we normally co-ferment it with Shiraz to make our iconic Shiraz Touriga. The great concentration of blackberry and plum fruits with potpourri aromatics make this savoury style of wine shine. Enjoy with hearty winter foods like shepards pie, stroganoff and roast dinners.

2018 Special Release Merlot

Merlot was one of the first varieties planted on our family Lovedale Road Vineyard. The vines were planted by my dad Joss, my grandad Charlie and I in the early 90’s and has been a family favourite ever since. The wine is medium to full bodied with well-balanced acidity and firm tannins. 2018 was a hot, dry Hunter vintage so you’ll get another 5-10 years out of this wine if you can resist it’s charms.

Chill hard and pour large. What an absolute beauty this is!

A blend of Shiraz, Merlot and Tempranillo, it nails the brief. With an onion skin appearance, this is all red apple skin, red currants and watermelon husk. A faint creaminess muses throughout but the crisp and clean fruit cannot be denied. It’s the type of wine you want to splash in large glasses with friends who laugh out loud. There’s vibe and personality here – and crunch. Gimme me more. Nah, gimme it all.

Drink now.

94/100

You can check out the entire review and read more about Steve, reviewer for Halliday Wine Companion, WBM Magazine and more, here.