18 Mar 2013

Easter is nearly here, we have harvested all the grapes except for the Cabernets and the cool weather has arrived at last.
Three good reasons to cook up some gourmet sausages at the cellar door on Easter Saturday.
I haven't had time to catch up with our butcher yet but I am sure he will be able to provide something interesting--the duck and hoisin sauce plus the blackeyed beef and maybe a chicken and asparagus. Whatever we decide on will be matched with Squitchy Lane wines and you can be assured of a warm welcome.

We will start cooking about 12 noon and continue until we run out of sausages or till around 3 pm.
We will be conducting a preview tasting of the 2010 Red Square blend--I think it's the best yet (thanks to the wonderful vintage conditions) and maybe one or two other wines yet to be released. Hope to see you there.