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News

Rageous Returns

5th May 2017

The wait is over. Rageous has returned. And, Pobblebonk has a companion once again.

In the decade following the conception of Rageous, this Sangiovese x Shiraz x Pinot Noir wonder-blend has captured wine-lovers’ imagination.

What began as an alternative application for regional hero Pinot Noir, inspired by the illustrious Super Tuscan blends of Bolgheri, has matured into one of our most cherished wines.

For those who’ve yet to be regaled of the Rageous story at Cellar Door, it all started with an eponymous mule on a peninsula of racehorses.

The notoriously fickle Pinot Noir, both on vine and in the winery, proves high-maintenance throughout. Just look at the prices for the best expressions worldwide; you’d need a Melbourne Cup winner just to partake.

Which is where Rageous comes in.

Sangiovese is the spine, quivering with acidity, sought out by Italians. Attached is the dark cherry, dried fig, roses and warm embrace of Shiraz. Pinot Noir takes over the final furlong for a luxurious, satin-silk finish.

For strict and outraged Pinot-philes we have to taste new vintages of 17 Rows Pinot Noir 2014, Musk Creek Pinot Noir 2016 and Mornington Peninsula Pinot Noir 2016.

Mushrooms in May

The fruits of Mornington Peninsula revel in the shared terroir that nurtures premium Pinot Gris and Pinot Noir. As the vines surrender one crop, the pines proffer another with forage-friendly saffron caps and slippery jacks erupting from the prized topsoil with the rains of May.

On the afternoon of Saturday 20th May, Quealy winery will be awash with new vintage Pinot Gris, Pinot Noir and Rageous. Burn City Smokers will cook up a storm of freshly foraged saffron caps and slippery jacks. Tonique, our neighbours’ band, will take charge of the airwaves with a stirring set list to cap off the festivities.

A 3-course mushroom-packed menu is $45 with prior booking advised. Burgers and other mushroom delights will be available for walk-ins.

If you would like to be part of Mushrooms in May, please RSVP to info@quealy.com.au with a mobile number and the number of people for your booking. If you wish to know more please email or ring the office on (03) 5983 2483.

Quealy Cellar Door is open every day.  In May, visit us to glean top tips for local foraging and pick up a Pinot for your hunters supper.Louise Lechte, our Friday to Sunday chatelaine, presents a complimentary spiced mushroom shot for tasters and hunters after midday.