Eldorado Road Wines in Beechworth, Victoria | Winery/Vineyard

Eldorado Road Wines

Locality: Beechworth, Victoria

Phone: +61 3 5725 1698

Address: 44 Ford Street 3747 Beechworth, VIC, Australia

Website: http://www.eldoradoroad.com.au

Likes: 1612

Add/Update information

Reviews

Tags

• Bar
• Winery/Vineyard
• Wine bar

25.01.2022 FESTIVE OPENING HOURS Our little Cellar Door // Cantina in Beechworth will be open everyday from today (Sun Dec 27th) through till Sun Jan 10th. From Jan 10th we will resume our usual Fri-Sun trading hours. ... Be sure to book yourself in for a tasting and some food while you’re around. We hope you all had a relaxing Christmas. Photo by @amberfletcherphoto

25.01.2022 If your still looking for a Fathers Day gift you can’t go wrong with our Halliday Gold Pack which you can pick up from our Beechworth Cellar Door til 5ish today or buy online through the link in our bio. Filled with a selection of our top awarded reds from the James Halliday 2021 @winecompanion along with a review sheet, tasting notes and the story of Dulcie’s Old Vines its a great last minute gift idea which is sure to be a winner. The wines included are ... 1 x 2018 Onyx Durif 1 x 2018 Comrade Nero d’Avola 1 x 2017 Perseverance Old Vine Shiraz 3 x 2017 Quasimodo Blend See more

24.01.2022 Why we live where we live. Post COVID-19 lockdown enjoying the beauty of North East with a short walk to the Cathedral and Hump at Mount Buffalo. There’s something magical about this mountain, panoramic views, waterfalls and fresh alpine air. Best of all its in our back yard! It’s always one of our recommendations as a must do for visitors, no matter the season.

24.01.2022 Over the next few weeks we’ll be putting the final touches on our Inner Sanctum wine club newsletter. A beautiful tactile newsletter which members receive twice a year in both their physical and virtual mailboxes. This newsletter celebrates 10 years of Eldorado Road, and shares some stories from back in 2009 through to now. Such as the planting of Nero and Durif vineyards, which were planted by our winemaker Ben and his good friend in their younger years at our home vineyard in Eldorado (pictured) . If you’ve been thinking about signing up be sure to do so in the coming week or so to avoid missing out on this instalment. It’s full of good stories, recipes and ‘members only’ new release wines. @ Eldorado, Victoria, Australia

23.01.2022 Come in for a tasting and take home your favourites. ‘Wine Flights’ departing all day from our cellar door courtyard in Beechworth. Stop by and stock up.

23.01.2022 FOOD IS BACK ON THE MENU! There’s been plenty of good news this week, especially for Melbourne and the easing of restrictions for them. And what a perfect way to celebrate with another long weekend. For the long weekend we’ve extended our hours and will be open Friday through to Monday and closed Tuesday for cup day. ... The good news for you regional travellers is we’e got food back on the menu! We’ve got a host of beautiful local produce and a range of goodies from further afield for you to enjoy with your wine. With the limited seating still in place we advise booking ahead if possible to avoid disappointment. We look forward to seeing many of you through the door this weekend for some sunshine and wine. Melbourne we hope you get out and enjoy a drink and we look forward to welcoming you all back in a couple of weeks for a well deserved wine!

22.01.2022 Sending out snail mail to some of our new Inner Sactum wine club members. We’re always grateful for the support of our loyal members to our small family business. This year more so than ever, especially when we know it’s been a trying time for many. Stay safe, check in with friends and family and be sure to enjoy good wine!

22.01.2022 Dorrigo down taking stock of the vineyard and working out what’s on the cards for the 2021 vintage. She’s got a fine palate ......

21.01.2022 This week we shine a spotlight on our Four Nations Vintage Fortified. Although this wine is only made every 4-5 years it has a special place in our range. It is born through Paul’s love of Fortified Wines that has grown through his 20+ years at one of the countries oldest and most respected producers of the style, Baileys of Glenrowan. Our Four Nations is a bright, perfumed, elegant vintage fortified made from a unique blend of Shiraz from our old vines in Glenrowan, Nero d’...Avola and Durif from our home vineyard and Tinta Roriz from Rutherglen, the undisputed home of fortified wines in Australia. A clean, low strength brandy spirit was specially selected for fortification to create this wine, allowing the distinct floral notes to shine through. The result is a fine boned, pretty wine that pairs beautifully with blue or sharp cheese after dinner or sweeter dishes like the one to be published tomorrow created by Ellie to pair specifically with the wine. Here we’ve pictured it with some beautiful local cheeses by @tolpuddlecheese and @milawacheese who are both currently offering delivery to many places within Victoria, along with a swathe of beautiful local products from the region, so be sure to check them out to see if you can get a taste of the North East delivered to your doorstep. Enjoy! Photo by @jessee_dahlenburg

20.01.2022 With all the doom and gloom about we thought it pertinent our next recipe features a wine full of life and vitality, so welcome the Nero d’Avola. A lighter style Sicilian variety that we grow down on our home vineyard at Eldorado, and one that has grown to be a Friday favourite when our locals would stop by for a drink after work. We love Nero because it's has amazing lifted aromatics and is bursting with flavours of freshly harvested cherries all wrapped in a powdery and savoury tannin profile. Hailing from Sicily this variety easily handles the heat and extremes of the Australian environment often requiring little to no irrigation, making it perfectly placed for our ever challenging climate. Image by @jessee_dahlenburg

20.01.2022 What better way to escape the heat than with a wine tasting followed by a chilled glass of wine. Winemaker Paul Dahlenburg is up at the cellar door manning the tasting bench today (Monday) and tomorrow (Tuesday 26th), so it’s the perfect time to pop in for a taste and a yarn.

20.01.2022 Figs! The perfect combination with wine and cheese. We’ve got fresh figs, which are grown on our vineyard on our platters this weekend.

20.01.2022 This weeks recipe is perfect for your Sunday Roast, and enjoyed best with a bottle of our Chardonnay. Roast Chook with Sage and Duck Stuffing and a salad of Carrots with Currants & Tolpuddle Goats Curd. @tolpuddlecheese are also offering delivery on their cheeses atm to a whole range of places across Victoria, so be sure to check them out. ROAST CHOOK: 2kg Whole Chicken (we used Milawa Free Range Chicken)... The duck rillette is optional in this stuffing, it adds a lovely depth of flavour and the stuffing becomes a true part of the dish. However, it is not essential. 1 bunch of fresh sage leaves roughly chopped 100gm Duck rillette 500gm Fresh bread crumbs - you can add more or less if needed 1 tsp Dijon mustard Sea salt & pepper 30gm Butter plus extra for the chicken 1 lemon zested SALAD: INGREDIENTS: 800gm of new baby carrots-washed 50gm Butter Olive oil 1 Garlic clove- crushed and sliced 100ml White wine 80gm Currants Bunch of flat leaf parsley roughly chopped Tolpuddle Goats Curd or a goats curd of choice Start by bringing a large pot of water to the boil. Once at boiling point add the carrots to the water and cook for a good 10 minutes or until just tender. We have been lucky to get some lovely super fresh little carrots from our local Greengrocers, where the skins are not too bitter and you don’t need to peel them. If you can't get super fresh baby carrots it might be worth peeling them before boiling. However, entirely up to the individual as to how they like their carrots! Place the cooked carrots to the side and begin melting the butter and a splash of olive oil in a large fry pan, allowing for the butter to reach browning point. Add the garlic and carrots to the pan. Cook the two for a minute or so, but don’t let the garlic burn. Add the currants and stir through, followed by the white wine. Allow the carrots to cook for about 10 minutes until the currants are lovely and plump, and the carrots have become somewhat caramelised. Then add the fresh Parsley, salt and pepper, and stir through. Top with extra Parsley if desired and add the Goats Curd. Serve warm alongside a bitter greens salad and roasted Chicken.

19.01.2022 Spring is in the air today! It’s been a perfect day for enjoying wine under the willow in our courtyard. We are absolutely overjoyed to be back open, welcoming so many familiar and new faces into the cellar door today, it’s been to long! .... . . . . . . #eldoradoroad #eldoradoroadwines #cellarsoor #winery #courtyard #exploreindigo #gtwine #beechworth #feastnortheast #rosé #fiano #chardonnay #nerodavola #syrah #shiraz #oldvineshiraz #durif See more

19.01.2022 There won’t be dumplings tomorrow night as Sabrina is taking a break and will be back in April with Sabs Homecook. But don’t stress we’ll be serving our produce platters all weekend though, so be sure to stop by and enjoy a wine tasting and pair it with a platter that showcases many of our great local producers. @ Eldorado Road Wines

19.01.2022 10 Years Old! This year Eldorado Road turns 10. Check out this awesome illustration done by the very talented @darceeschulz to mark the occasion that featured in our most recent INNER SANC|TUM Newsletter (complete with confetti). Thank you all for coming on this journey with us, we are blessed with a loyal band of followers who we consider more friends than customers. With out you all we couldn’t exist as a small independent family run winery and vineyard. We are looking fo...rward to seeing what the next 10 years holds. Thanks to everyone who popped in over the long weekend, it was great to see so many familiar faces again. The good news is we'll be open again this weekend, Friday, Saturday & Sunday with sit down 'Flights'. Cheers from Eldorado Road.

18.01.2022 REOPENING! It’s been a long time coming but we are back.....Kind of..... We are happy to announce our Cellar Door will be open this Friday, Saturday & Sunday for TAKEAWAY BOTTLE SALES ONLY. Unfortunately at this stage it is not viable for us to offer food or tastings. That will come in time and we will keep you posted. At this stage we are just looking forward to seeing you all, our new release Fiano will also be at the cellar door for purchase. For our members you’re also... welcome to pop by the cellar door this weekend and pick up your packs and make your selection in store. Our opening hours this weekend will be Friday 3-6pm Saturday & Sunday 12-6pm Cheers, Eldorado Road. Photo by @amberlfletcher . . . . . #eldoradoroad #cellardoor #beechworth #exploreindigo #takeaway #wine #gtwine #winery #shiraz #syrah #nerdavola #australianwine #chardonnay #fiano #oldvineshiraz #durif #rose

18.01.2022 These are special grapes. We get a lot of grapes through the winery each year, all good grapes, some are great, but nothing comes close to these grapes. Such concentration of flavour, power and elegance all in one. The smell of these grapes when when you hand plunge them is remarkable. These grapes we are careful not to overwork in the winery, there is no need. These grapes are from the ancient dry land Dulcies Vineyard in Glenrowan planted in 1890 that we have spent the la...st 10 years painstakingly restoring. These grapes will make our Perseverance Old Vine Shiraz, maybe 140 dozen in 2021 if we are lucky. The simple fact is you can’t get fruit like this from young vines. They are a privilege to work with. - - #gtwine #halliday #glenrowanwineregion #visitwangaratta #exploreindigo #seehighcountry #feasthighcountry #oldvineshiraz #eldoradoroad See more

17.01.2022 This week’s recipe showcases Ellie’s drink of choice from our collection, the most noble of whites, Chardonnay sourced from the granite hills of Beechworth. Fermented part wild, all in French Oak and left on lees to add another dimension of flavour. Our expression of Chardonnay retains its natural acidity and relies on texture from the lees time in barrel.... The recipe pairs it beautifully with a hearty oven roast, that’s perfect for this weather, so be sure to check back in on Friday for some weekend dinner inspiration. Here is what Huon Hooke said about the wine recently when scoring it 96 points on The Real Review: Medium straw-yellow colour with golden reflections. The bouquet shows great complexity, nutty, toasty and buttery, with smoky sulfide notes and roasted hazelnuts - almost anything you could want in a chardonnay is there. It's the same on the palate: rich and concentrated yet refined and restrained as well, clean and dry to finish but soft and beautifully seamless. Superb flavour. And great value for money! Photo by @jessee_dahlenburg

17.01.2022 It’s been nice seeing so many familiar and new faces from Melbourne back through our door already. It’s fair to say you’ve earnt that drink over these last couple of months. If you’re up in the North East this weekend swing by our cellar door for a wine and a yarn with our winemaker Ben. He’ll happily pour you a wine and talk you through our range.

17.01.2022 This weekends forecast is nothin’ but sunshine The perfect weather for escaping with a ‘Wine Flight’ under the willow. Photo taken pre Covid.

17.01.2022 Sadly there will be no vintage at Eldorado Road in 2020. The results are in and unfortunately all our vineyards are heavily affected by smoke from the recent bushfires making the grapes unusable for making wine. We must stress these are the results for our vineyards only. The results coming in from the area are varied with some vineyards unaffected it’s important not to assume all 2020 wine from the North East is affected. Sadly for us our results were so high it made the dec...ision not to make wine in 2020 a relatively simple one. Although this will be a major blow as we own or manage a large majority of our vineyards, meaning we won’t recoup any of the input costs of pruning, leasing and maintaining the vines. It is an even more cruel blow to the growers of the region that do not make wine and solely sell grapes. They are going to be with out income for 12 months, we fortunately still have wine to sell that we can ration out to maintain enough income to survive. That said in light of everything that has happened across the country this we feel fortunate compared to those who have lost homes and loved ones. If you want to help drop into our cellar door in Beechworth or jump on our website and buy some wine. The more wine we can sell direct the easier it will be for us to get through to next vintage. We are still smiling and we will survive. Thank you! From the all of us at Eldorado Road. #emptyesky #beechworth #eldoradoroad #gtwine #v20 #visitwangaratta #seehighcountry #instawine

17.01.2022 What a difference 12 months makes. We are loving the mild and wet start to the 2021 growing season. So far all of our vineyards look fantastic as you can see. This is a vineyard we lease and manage in Beechworth. Pretty as a picture, and best of all.... a nice full dam! Yields look to be modest but the fruit quality, fingers crossed, should be excellent across all vineyards. #vineyard #gtwine #eldoradoroadwines #beechworth #exploreindigo #seehighcountry #feasthighcountry #visitwangaratta #hallidaywinecompanion

16.01.2022 Escape the heat of the kitchen tomorrow night and let Sabrina do the cooking for you. We have the first dumpling night of 2020 tomorrow at our cellar door in Beechworth from 6-9pm On the menu will be pork & beef dumplings and vegetarian dumplings, both served with a side of Taiwanese pickled vegetables. Dumplings will be available from 6-9pm unless sold out prior. Be sure to come by early to grab a set in the courtyard and cool off with a cold wine. ... We hope you’re all staying safe and prepared for the on going hot conditions to come this weekend. Design by @jessee_dahlenburg @ Eldorado Road Wines

16.01.2022 These two are scheming about what to get the big boss for Fathers Day ....... We’re open til 6ish tonight and will be open again tomorrow from 12-5ish for all your last minute gifts.

16.01.2022 Our humble little Rosé has had some of the countries most recognized wine journalists talking in the last couple of weeks. You can read the full reviews from Max Allen, Huon Hooke and Gary Walsh at the bottom of the post. To celebrate we are giving you $40 off the price of a dozen bottles until the end of the month to get you through the last of the warmer weather. Simply purchase through the link below and select the 2019 Rose Dozen Special. INNER SANC|TUM Wine Club members... you get $50 off and free freight, just submit your order through the members order form and you will be only charged $250. https://www.eldoradoroad.com.au/new-produ/2018-luminoso-ros Huon Hooke - The Real Review - Smoky-salmon colour, with a savoury bouquet that has some caramel overtones. The wine is rich and soft, full and round in the mouth. Ample, textural, dry and very long. A ripe and less flighty style of rosé, and it's more than simple fresh fruit. 91 points. Gary Walsh - The Wine Front - There’s much to like here with soft and savoury character, red fruits and some toffee, gentle grip on a solid finish. It could perhaps do with a bit more cut and zip in the mouth, but there’s personality and interest on offer for sure. 90 points. Max Allen - Australian Financial Review - Eldorado Road is the personal family label of Paul Dahlenburg winemaker at nearby Baileys of Glenrowan. As well as making wine from old vine shiraz and the other regional stalwart varieties chardonnay and durif, he has planted the Sicilian red grape nero d’Avola, and uses it it to great effect in this full flavoured, savoury rose, blended with a little sangiovese and dolcetto, and a splodge of shiraz. Enticing copper colour, wild hedgerow berry aromas, and good creamy texture thanks to 10 months ageing and regular lees-stirring in old barrels.

15.01.2022 Find us this weekend at the magnificent Tolpuddle Goats Cheese in Tarrawingee on Saturday. These guys make some cracking cheese. Come along grab a glass of wine, meet the goats and eat some cheese. Saturday sorted! Grab a ticket through the link.

15.01.2022 This festive season we’ve decided to open our Cellar Door in Beechworth everyday till Jan 12th. You’ll even be lucky enough to find Paul manning the tasting bench most days, making it a great opportunity to meet our winemakers and gain a real insight into our wines. If your around Beechworth or looking for a day trip be sure to stop by for a tasting and a platter, we’re sure you won’t be disappointed. @ Eldorado Road Wines

15.01.2022 Unfortunately during lock down we have missed our chance for a hair cut and some pampering. In the case of our vineyards nothing could be further from the truth. Alicia, Jeff, Roger and Peter have all meticulously hand pruned our vineyards, arguably the single most important job for the year. Lots of laughs, some banter the occasional sweet or savoury treat and time for solitude. ... Thanks to the crew for a job well done, the vines have never looked better. P.D

15.01.2022 It’s been beautiful weather up here all weekend in Beechworth, and we’ve been so happy welcoming so many of you through our door and sharing the stories of our wines and vineyards with you. We’ve got two sit down ‘wine flights’ that you can choose from to explore our range. The ‘Light Plane’ delves into our chilled wines and lighter reds while our ‘Long Haul’ gives great overview of our range of reds, which features our beautiful Perseverance Old Vine Shiraz and the stories... of Dulcie Brack. Unfortunately we’re fully booked for the rest of today, before we close up for the week but would love to see you all over the coming weeks if you’re in the area. Due to current restrictions and limited numbers allowed in our small space we advise booking ahead if possible to avoid disappointment, as spots are slowly filling up for our school holiday period. Photo by the lovely @amberfletcherphoto See more

15.01.2022 After spending many years trying to perfect the art of pastry I think this is a great pastry recipe to share with you; although it is quite short and you must work quickly with it, the free form style of pie is very forgiving and you wont be disappointed with its buttery goodness. SPELT PASTRY 100gm spelt flour-if you cant access Spelt flour, substitute for normal plain flour, sifted 200gm (1 cups) plain wholemeal flour, sifted... 220gm unsalted butter, diced 30ml White vinegar - PUMPKIN & RICOTTA FILLING 1.5kg Pumpkin, chopped into nice big pieces 3 Golden Shallots, thinly sliced 2-3 Garlic Cloves, sliced 500gm Fresh Ricotta Grated Nutmeg to taste 1 Egg lightly beaten Fresh Herbs, Parsley, Dill, Mint roughly chopped Roasted Almonds roughly chopped METHOD For spelt shortcrust, pulse ingredients and 1/4 tsp salt in a food processor until fine crumbs form, add 30ml of white vinegar and pulse briefly until a loose dough comes together. Turn out dough onto a work surface, bring together, then wrap and rest in the fridge for at least 30 minutes. Note: If you don’t have a food processor you can use the old fashion method of rubbing the butter into the flour with your fingertips, like your Nanna taught you. Toss the pumpkin with lots of olive oil, salt, pepper and fresh Rosemary, roast until soft and caramelised in a moderate oven (180). Put aside and allow to cool. Sauté the onion and garlic in a large heavy base frypan until soft and translucent, season well. In a large bowl combine the roasted pumpkin, onion & garlic, fresh herbs, the egg and crumbled ricotta. Gently combine, so you don’t mash the pumpkin. Using a rolling pin, roll out your pastry to a large circle, use plenty of flour on your bench and rolling pin to prevent any dreaded sticking pastry. Once rolled out to a large circle, transfer to a tray lined with baking paper. Pile your pumpkin mixture in to the middle of prepared pastry, and bring the edges to the centre of the mixture so you can see the pumpkin in the middle. You can brush the pastry with some egg wash if you wish. Scatter with roasted almonds and cook at 180 for a good 45-60mins or until cooked through.

15.01.2022 Hello folks, we have made the tough but very necessary decision to close our Beechworth Cellar Door until further notice. Although we could technically still trade as a take away only premise we feel given the gravity of the situation that is quickly unfolding this would be irresponsible. We also know that in times like this a good bottle of wine is exactly what is required. So to help you survive your civic duty of staying at home and flattening the curve we are giving every...body FREE FREIGHT Australia wide. We will also be running a bunch of curated mixed packs at super good prices check out our BACK VINTAGE SPECIAL DOZEN through the link at the bottom of this post. It's a deal! Thanks in advance for your support of our small family vineyard and winery through these difficult times for all. Your support means more to us than you could ever know. Thank you and stay safe and enjoy your time at home. Spare time is a rare commodity these days so cherish it. See you all for a boogie on the other side! Cheers, Eldorado Road. https://www.eldoradoroad.com.au//back-vintage-special-dozen

14.01.2022 Following on from the recent reviews and influx in orders of our Perserverance Old Vine Shiraz, we thought what better wine could we choose to kick of our recipe series and celebrate an Easter spent at home with family. As the days close in and you get some comfort warming by fire we thought let's feature our much loved Perseverance old vine Shiraz. It's not just ourselves that hold this wine in high regard. Critics Huon Hooke Sydney Morning Herald and Age scored it 95 points and Gary Walsh from Winefront was equally excited awarding it 95+ points. Most recently Max Allen from Australian Financial Review wrote a feature on Australian Old Vines with our Perseverance described as sumptuous black fruits flavours and this wine and its story clearly struck a chord with Max. Image shot by @jessee_dahlenburg

14.01.2022 Paul’s on duty up at the Cellar Door this weekend, so if you’ve got any questions you’ve been wanting to ask about the wine it’s a good weekend to pop in and say hey. This image of Paul ‘Working Hard’ was taken last vintage out at Dulcies Block, our 130 year old Shiraz vineyard, which goes into our Persévérance. Sadly this year we won’t be picking the Old Block due to smoke taint from the recent bushfires, with heavy hearts we’ll be missing what would of been our 10th vintage from the old girls.

13.01.2022 It’s the perfect weather to cook up our Duck with Braised Lentils & Herb Vingaigrette, enjoyed best with a nice bottle of our new release 2018 Nero d’Avola. This beautiful recipe by @el_stringer was featured in our last Inner Sanctum Wine Club Newsletter to showcase our new release of the Nero d’Avola. Our little Cellar Door Cantina will be open all weekend, so pop by and grab a bottle and a copy of the recipe ... Photo by @jessee_dahlenburg

13.01.2022 Ben on the old hand press during our 2016 vintage at the old farm winery. Ben’s been shortlisted for this years @younggunofwine you can read his interview over on their Instagram page where he speaks a bit about our Sicilian variety Nero d’Avola. Our Nero along with our full range is always open for tasting up at our cellar Door in Beechworth from Friday - Sunday.

13.01.2022 Dulcies Old Vine Shiraz - Perseverance Our Old Vine Shiraz gets it’s name from the ‘Perseverance’ of these old vines, and their survival through many 40 degree days in their lifetime as dry grown vineyard with no irrigation. Planted way back in the 1890s their 130 years of life have seen them penetrate the granite and grow deep roots, allowing them to survive solely on the minimal rainfall they receive out their on the hillside. ... Their some amazing old vines, and their survival is a real credit to the pioneers and their site selection back in the day.

13.01.2022 The perfect end to a weekend Finish the weekend off well unwinding in our courtyard with a nice glass of wine accompanied by some nibbles. Featured here is our Luminoso Rose and our Comrade Nero d’Avola paired with some local @thepeakscheese and @laboqueriaau Fennel Salami & Cornichons. ... Open til 4pm on Sundays Photo by @jessee_dahlenburg

12.01.2022 Thanks to all that came along last night and helped raise some money for the bushfire appeal. Congratulations to Anne Geddis who won our silent auction, we will be in touch! Thanks for all your donations we will be donating the final amount next week. Today Beechworth is deserted and shrouded in thick smoke, a starc reminder of what people are enduring. Stay safe everyone and here is to hoping we get some proper rain soon!

12.01.2022 Halliday Gold Pack We're humbled by the kind words penned in this years 2021 Halliday Wine Companion as well as retaining our 5 Red Star winery rating. With 5 Golds and 2 Silvers we've curated a pack featuring some of highest scoring red wines. The Halliday Gold Pack will include: - 1 x 2017 Perseverance Old Vine Shiraz ... - 1 x 2018 Onyx Durif - 1 x 2018 Nero d'Avola - 3 x 2017 Quasimodo Nero d'Avola Blend - Tasting notes & reviews - RRP $226 To celebrate we’re offering a 10% discount on our Halliday Gold Pack and extending a 20% discount to our valued Inner Sanctum Wine Club Members, with free freight for all! Order online through our web store. We feel honoured to be amongst such great local company. Congratulations to @fightinggullyroad @aroddawines Giaconda, @baileys1870 and @mayfordwines who also retained their 5 Red Star winery status.

12.01.2022 We’re excited to announce that with the easing of restrictions we’ll be back open Friday-Sunday with our sit down ‘wine flights’. If you’d like to pop by for a tasting or a drink we’d love to see you! When possible we advise booking ahead to secure a spot and avoid disappointment. Simply send us an email [email protected] or pop by the cellar door and and we’ll pop you in the diary. ... We can’t wait to see you all again! Photo by @amberfletcherphoto

11.01.2022 Due to the current Stage 3 restrictions, we’ve reduced our Cellar Door opening hours. For the coming few weeks we will only be open for take away bottles on Fridays from 1:00-6:00pm. Our web store will remain open 24/7 with free freight on all orders. ... Hope you’re all safe and well, and enjoying your weekend.

11.01.2022 Have you tried our new wine? Introducing our Dreamfields Fiano Native to Campania in Southern Italy, Fiano is a thick skinned, drought tolerant variety that has an enviable ability to retain it’s abundance and natural acidity. This sustainable variety produces a beautifully perfumed, fresh and textural wine that brings us joy. ... Book in for a tasting at the cellar door where you can try Fiano on our ‘Light Plane Wine Flight’ where it’s featured alongside our chilled wines and lighter style reds. Currently the Fiano is exclusive to our Beechworth Cellar Door and available online for our Inner Sanctum Wine Club members. Photo by @jessee_dahlenburg

11.01.2022 Can anyone guess what was in these barrels? Here is a clue, it starts with D and ends in F and it makes a bloody mess! #eldoradoroad #eldoradoroadwines #seehighcountry #feasthighcountry #gtwine #visitwangaratta #exploreindigo #halliday

10.01.2022 It’s the perfect time of year to escape to the North East. We’ve been having splendid weather up here this past month. Perfect for unwinding under the tortured willow in the courtyard with a nice refreshing glass of wine. To book a table or a tasting please email or call ahead if possible on (03) 57251 698 or [email protected] to avoid disappointment. ... Photo by @amberfletcherphoto

10.01.2022 Last year we took the brave move to purchase our own bottling line. The driver is simply ‘quality’, we want to bottle when each wine is ready and without the need to transport wine to a bottling facility. Our line is slow and gentle which suits us just fine meaning the wine from barrel to bottle is seamless. This week we are busy bottling some 2019 reds at that precise point when wines are still juicy and bright,but well rested and slightly rounded after 18 months in the finest French oak. @ Eldorado Road Wines

10.01.2022 It’s been beautiful weather up in the North East recently and we’ve really missed having our cellar door open and welcoming you all over the weekends for wine and cheese. For these strange times we’re offering free freight Australia wide on all 6 pack orders from our web shop. If you’re a local though and are after a smaller order get in touch and we can probably sort something out for you. In times like these we all need to be conscious of supporting our small local busines...ses where we can to make sure they’ll still be there for us on the other side. Stay safe everyone we hope sometime soon we can celebrate again with you all. Photo by @amberfletcherphoto

09.01.2022 The perfect weather for sitting by the window and watching the world go by with a good glass of wine. Open all day for tastings and bottle sales, sit in or take away and enjoy with dinner.

09.01.2022 Unfortunately we’re fully booked for tastings today! But the good news is we have plenty of spots available for Sunday Drop by the cellar door today or email us on [email protected] to secure a spot, we sure you won’t be disappointed. Wine available for takeaway all weekend.

08.01.2022 We’re back in full flight folks! Cellar door is open for seated tastings all this weekend. Sit down and buckle up as you choose between the `Light Plane’ or the `Long Haul’ wine flight. Bookings preferred but not essential. Message us on Facebook or Instagram to secure a spot as spaces are limited. We look forward to welcoming you back with a drop of our new release Fiano. It’s seriously good. ... Open: Saturday 11-6pm Sunday 11-4pm #eldoradoroad #eldoradoroadwines #cellardoor #wineflight #longhaul #lightplane #gtwine #feastnortheast #exploreindigo #eldoradonortheastvictoria #beechworth #visitbeechworth #explorebeechworth #winery #winetime #werebackbaby

07.01.2022 These old vines at Dulcie’s Block have seen many a season with none more differing than this vintage from the last. From parched, dry, fires and smoke in 2020 where nothing was harvested, to this year with fields of green, cool nights and perfectly balanced vines vintage 2021 is showing much promise. Since 1890 these vines have endured riding many a wave, forging on without the aid of irrigation we’ve aptly named the wine from Dulcie’s Vineyard ‘Perseverance - Old Vine Shir...az’. Drop by the cellar door cantina one weekend and taste the beauty of these historic vines yourself.

07.01.2022 We're humbled to be listed by Huon Hooke as the 48th best winery in Australia & New Zealand, featured in the Good Weekend Magazine in the Saturday Age. With these kind words; BEST KNOWN FOR: Arguably Australia’s best Nero d’Avola, and the 2018 Comrade, is right on song.... HUON SAYS: Rich reds are the forté, with 2018 Onyx Durif topping the score sheet, and 2017 Persévérance shiraz from old vines at Glenrowan, also impressing, while the buttery 2018 Beechworth chardonnay is sublime - it’s best white wine to date. You'll also find some good local friends on the list such as Fighting Gully Road and Giaconda Winery. If you're in Beechworth be sure to drop by, say hi and enjoy a tasting with us.

07.01.2022 Tonight’s Menu! Sally will be in the kitchen serving up a delicious feast from 6:00-9:00 tonight. Drop in for a bite to eat and enjoy a wine or two in our courtyard.

07.01.2022 With many of us stuck at home with more time than ever to cook and enjoy good wine, we thought we’d start sharing some of our newsletter recipes which Ellie Stringer has created for us. The recipes which we’ll be showcasing over the coming few weeks are ones from our past wine club newsletters and have been created to perfectly match the season and our showcased wine. We’ll be sharing them on Friday’s so you can unwind over the weekend and enjoy a nice meal with good wine E...llie who many of you may know from our cellar door has a wealth of culinary and hospitality knowledge and has worked at many of Melbourne’s most well known institutions including; Pope Joan, Entrecôte, City Wine Shop, The European, Southpress amongst others. She also happens to be winemaker Ben’s partner (lucky us!), so we’ve all come to (enjoyably) experience first hand her skills in the kitchen, and are excited to share them with you! See more

06.01.2022 Just because we can’t go out at the moment, it doesn’t mean we can’t enjoy good food and wine. Why not ease your way into spring this weekend by stocking up on some local food and wine and treating yourself to picnic at home in the sunshine. Living in the North East we always consider ourselves lucky to surrounded by so many great local producers and such a diverse range of products, right on our doorstep.

06.01.2022 Back in June we added a Fiano to our range, which many of you have welcomed with open arms. To coincide with its release we featured a beautiful trout & fennel orecchiette by the talented @el_stringer in our Autumn instalment of our Inner Sanctum newsletter. It’s a simple recipe, packed full of flavour that pairs perfectly with our easy drinking, aromatic Fiano. ... INGREDIENTS: - 2 fennel bulbs, fronds reserved - 400g orecchiette or other short pasta - Olive oil - 50gm butter - 2 garlic cloves, thinly sliced - 2 tablespoon baby capers, roughly chopped - 150ml white wine - 1/2 lemon, juiced, rind grated - 200g Mt Fresh smoked trout, flaked - Chopped flat-leaf parsley - Fresh Rocket METHOD: To start with, finely slice the fennel and garlic and set aside the fennel fronds for your garnish at the end. Heat the oil and butter together over a medium-low heat. Add the fennel, roughly chopped capers & garlic and cook stirring occasionally for about 5 minutes or until the fennel has cooked down. Deglaze the pan with the white wine and allow for the alcohol to be cooked off and absorbed. Season well. Get cracking on cooking your pasta by bringing a large pot of salted water to the boil, drop your pasta in and cook to your liking. Next, add to the fennel mixture the lemon juice and zest, trout and parsley and gently combine. Drain the pasta and toss through the trout mixture and serve immediately topped with the reserved fennel fronds and rocket. Salute! Photo by @jessee_dahlenburg

06.01.2022 Bushfire Fundraiser - At this stage we are fortunate not to have been directly affected by the shocking bushfires. But we are devastated to see the way it has ravaged neighbouring communities. So we have decided to have a bit of a party to raise some money. This Saturday evening from six we will have good friend and vinyl aficionado Hamish Butler spinning records on his decks in the courtyard. We also have craft beer and our regular menu available, BYO food is also welcome. $...1 from every wine sale on the night and all weekend will be donated to the Bushfire Appeal Fund. As well as this we will be auctioning a 6 pack of wine at 8pm with all proceeds also going to the appeal. It’s a small gesture in the face of these horrendous fires but it all helps, see you tomorrow night for a drink and a boogie! - - #bushfireappeal #beechworth #eldoradoroad #vinyl #cellardoor See more

05.01.2022 First up is Ellie’s ‘Lamb Shoulder Ragu’ paired with our Perserverance Old Vine Shiraz In Eldorado we feel very lucky to have access to such lovely local produce. In particular, our good neighboor Jenny from Rutherglen Lamb who’s lambs are raised in the neighbouring paddocks of our vineyards. This recipe calls for only the best well looked after lamb like Jenny’s, that you can find. INGREDIENTS: ... 2 shallots sliced 1 celery stalk diced 4 garlic cloves, crushed 2 tbsp tomato paste 2 rosemary sprigs 2 thyme sprigs 2 bay leaves 2 thin strips orange peel 1 cinnamon quill 2 each small star anise + cloves 10 black peppercorns 200ml red wine 1 litre of passata 50gm brown sugar 1kg boneless trimmed lamb shoulder (cut into 5cm pieces) 1tbsp butter To Serve: Finely grated parmesan 1 garlic clove & 2 sprigs of rosemary chopped METHOD: Heat a couple of tablespoons of olive oil in a large saucepan or pot and add the onion, celery and garlic and cook, stirring until beginning to soften and caramelize (10-12minutes). Add tomato paste, herbs, peel and spices and stir until starting to brown (2 minutes). Add the red wine to deglaze and allow the alcohol to be cooked off for a minute. Then add the passata, brown sugar and 2 tsp sea salt. Add the lamb and cover directly with a lid; reduce heat to low and braise gently until the meat is almost falling apart (roughly 3hrs, however this can vary). Alternatively you can place it in the oven with the lid on at 160 degrees for the same amount of time. Leave to cool. I leave it overnight in the fridge for the flavours to develop, but this is not essential. Once cooled, skim any fat from the surface of the ragu. Remove the lamb and shred into small pieces using a fork and set aside. Then press the remaining ragu through a sieve. This part is optional depending on how you would like the finished result. Then return the lamb to the ragu and cook for another 30-45 minutes or until the ragu has reduced slightly, adjust the seasoning. To serve, chop the rosemary and garlic clove and mix through with some freshly grated parmesan and fold through cooked pasta.

05.01.2022 Black Pepper Roasted Beef Fillet with Spring Herb Salad I have always been somewhat hesitant to cook with beef. I always like the idea of it but seldom have I found myself cooking it! Though in this issue I have taken the bull by the horns (pardon the pun) and chosen to cook a beautiful beef fillet to pair with our brand new Eldorado Road Beechworth Syrah. This recipe was inspired by my father who often in the summertime makes a dish almost exactly like this, using steak. C...ooked on the BBQ and sliced thinly on the diagonal and of course washed down with a good red. Given the current circumstances mealtimes have become a time celebrate and escape from it all, so be sure to gather those in your house for the occassion and a bottle or two of our Beechworth Syrah. Serves 4 INGREDIENTS: 600gm Beef Fillet trimmed of sinew - be sure to ask your butcher to do this for you Whole Black Peppercorns-dry fried in a frying pan 1 Tablespoon Dijon Mustard Chilli Flakes (optional) Sea Salt Olive Oil Zest of a lemon Fresh Ricotta Salad leaves Spring Herbs (such as Dill, Parsley, Chervil) Your favourite baguette to serve METHOD: Firstly, bring your meat to room temperature by taking it out of the fridge at least 30 minutes before cooking. Preheat oven to 180C. Crush peppercorns in a mortar and pestle. Pour pepper evenly onto a tray, adding some sea salt. Rub a fine coating of Dijon Mustard over the beef and then roll the fillet over the pepper and press into meat so it sticks and forms a crust. Heat oil in a frypan or barbecue hotplate until very hot then brown the fillet, to seal it on all sides-you want to develop a really nice crust. Place on a tray in the oven for approximately 10 minutes to cook the fillet rare, 15 minutes for medium and 25 minutes for well done. We like ours medium rare but entirely personal preference. Remove from the oven and rest in a warm place for at least 15 minutes. Critical! For the salad. Gently toss the greens, herbs and fresh ricotta together and the zest of a lemon. Finish with olive oil, salt and pepper. Serve the beef thickly sliced with the salad and Dijon mustard for an added hit.

05.01.2022 Hey All, Our 2018 Nero has finally arrived at the cellar door. It’s good news for all of those that have been chasing the new release after receiving great reviews. Call in have a taste and yarn if your around the North East, for those from further afield you can jump online and order some if your keen. ... Cheers Paul Photo by @darceeschulz

05.01.2022 We’re back digging our way through the vinyl collection. If you’re lucky enough to still be able to visit we’ve still got our ‘light plane’ and the ‘long haul’ wine flights on offer for you to explore our range. For those of you who are unfortunately unable to visit during these times, we’ve extended our ‘free shipping’ on our online store to make times like these a little more bearable. Image by the talented @amberfletcherphoto @ Eldorado Road Wines

04.01.2022 We are up early this morning giving these magnificent 130 year old vines a trim. If you haven’t tried our Perseverance Shiraz made from the grapes from this vineyard you definitely should. Grapes from vines of this age produce wines with concentration and complexity unattainable from younger vineyards. Put simply they are a rare and special thing. Read about the amazing story of this vineyard on our website in the Dulcies 1890 Vineyard tab. Better yet pop into our Cellar Door at Beechworth and read the story with a glass of Perseverance Shiraz in hand. - - #perserveranceshiraz #eldoradoroadwines #dulcies1890vineyard #eldoradoroad #gtwine #hallidaywinecompanion #glenrowanwineregion #exploreindigo #visitwangaratta #pruning

04.01.2022 The perfect plan for balmy festive nights. Our Cellar Door Cantina is open for tastings and food every day til Jan 11th from 11-6pm. Featured here is our Rose and Nero d’Avola alongside the beautiful Bon Accord by @thepeakscheese and @laboqueriaau Fuet Anis Fennel Salami. Do your self a favour and stop by for a tasting and some nibbles.

04.01.2022 Vintage is underway and we know it’s early days but there’s definitely a few of us around here who are looking forward to a Friday drink. With the success of the Circuit Breaker Lockdown out little Cellar Door Cantina in Beechworth is back open for wine tastings, drinks and nibbles all weekend. Pop by and treat yourself to a nice glass (or bottle) of wine with some local cheese and charcuterie

03.01.2022 The gangs all here. Pop in today from 11-6 to chat with winemaker Ben and get all the nitty gritty on how our wines are made. Oceanne will be in the kitchen putting together cheese and charcuterie platters from 12. We also have a couple of delicious palate cleansing craft beers available as well. - - #beechworth #winery #cellardoor #exploreindigo #visitwangaratta #gtwine #feasthighcountry #seehighcountry #eldoradoroad #eldoradoroadwines #eldoradonortheastvictoria

03.01.2022 This Australia Day Long Weekend our little Cellar Door & Cantina will be open from Friday through til Tuesday. Our wine makers Paul & Ben Dahlenburg will be around throughout the weekend, so be sure to swing by for a wine tasting and stay for a glass or two. Bookings advised where possible. ... Opening Hours: Fri 1pm - 6pm (closed from 6pm for a private function) Sat 11am - 6pm Sun 11am - 6pm Mon 11am - 6pm Tue 11am - 4pm 44 Ford Street, Beechworth Victoria. *photo taken pre Covid19

03.01.2022 The Age featured many of our local gems in its ‘Guide For Good’ earlier in the week, including our little cellar door. So If you’re looking for something to do this weekend head up the hill and explore our beautiful little town. There’s an abundance of places to drink, eat, shop and explore. Feel free to pop in for a free tasting and some locals knowledge on what to do. We’re sure you won’t be disappointed. ... https://www.goodfood.com.au//guides-for-good-where-to-eat-

03.01.2022 To round out our recipe series we’re ending with a beautiful Baked Ricotta Cake with Quinces that Ellie has created to pair perfectly with our Four Nations Vintage Port. INGREDIENTS 1kg of Fresh Ricotta 400gm caster sugar... 5 eggs 2 egg yolks 1 tbsp plain flour 1 lemon-finely grate rind only 1 tsp vanilla extract SPICES CRUST: 300gm of Dutch Spiced biscuits or Digestive Biscuits- I like the subtle spice that the spiced biscuits give but you can use any. Amaretti Biscuits is also a lovely option. 2 tbsp caster sugar 90gm butter, melted METHOD: For the biscuit base, pre heat oven to 170C (fan forced). Process biscuits and sugar in a food processor until finely ground, add the melted butter and process until combined. Press biscuit crumb in to the bottom of a 23cm lined springform cake tin. Press evenly into base and bake until crisp and slightly browned (10-15minutes). Reduce oven to 125C. Meanwhile, process the ricotta and sugar in a food processor until very smooth, you want there to be no lumps and the sugar combined well. With the motor running, add the eggs, egg yolks, flour, lemon rind and vanilla extract and process until smooth and the mixture has become a lovely velvet texture. Pour the ricotta mixture over the prepared base and bake until set-roughly about 50 minutes depending on the oven. The middle of the cake should have a slight wobble to it but be firm enough to touch. Once it has reached this stage I turn the oven off and leave it to cool with the oven door ajar. Once cool enough to handle, refrigerate until cooled completely before turning out. QUINCE: 800g caster sugar 1 vanilla bean, split-optional Thinly peeled rind of lemon 1 cinnamon quill 5 large quinces METHOD: Preheat oven to 130C. Place the sugar and 1ltr of water in a large pot that is big enough to hold all the quinces and is ovenproof. Bring the liquid to the boil over high heat. Add the vanilla bean if using, lemon rind and cinnamon and return to the boil. Meanwhile, start peeling the quinces (reserving the peelings) and cut into quarters removing the cores. Be sure to add the chopped quince to the sugar liquid as you go, to prevent discolouring. I like to save the peelings and the cores to tie up in to a muslin cloth and place in the pot with the quinces as this helps to ensure that you achieve your desired ruby colour. Cover the quince with a cartouche. This is a piece of baking paper that is placed directly over the quince to ensure that all the fruit is submerged in the liquid. Cook for at least 3 hours until soft and the quince have become a beautiful ruby colour. I find the type of quince you have really determines the length of time they require in the oven.

02.01.2022 Essential workers! We spent the weekend classifying all of the 2019 Eldorado Road Reds. Complete with makeshift out outdoor tasting bench as to adhere to the current and necessary social distancing rules. The look on Bens face says it all, we have a few pretty handy wines to share with you in the future. For now though they are taken from barrel, gently filtered then hand bottled on site before resting for at least 12 months prior to public release. - - #gtwine #eldoradoroadwines #eldoradoroad #redwine #shiraz #durif #nerodavola #handmadewine #familyowned #seehighcountry #feasthighcountry #halliday2020 #hallidaywinecompanion @ Eldorado, Victoria, Australia

02.01.2022 The sun is shining and our doors are open all day. Pop by our cellar door to stock your self up on some nice wine to enjoy this weekend Our 2017 Perseverance Old Vine Shiraz recently recieved 96 points in the Halliday Wine Companion. ‘This deserves some respect, so don’t rush it. Let it breathe and come to life, for the fruit comes off vines planted in the 1890’s and there’s a dash of Ungi Blanc in the mix given it’s dotted throughout the vineyard. This unfurls to reveal a delicacy and yet it’s full of flavour of zesty red fruits, a hint of liquorice and more besides. It’s the contentment across the palate and the astonishingly fine and pure tannins that really set this apart.

02.01.2022 This week we feature the newest addition to our range, our 2018 Beechworth Syrah. If you are a lover of peppery cool climate styles of Syrah then you need to track down a bottle of this. Although it is the new kid on the block it has already picked up 95 points from Nick Butler from The Real Review along with a Gold Medal at the North East Wine Challange, you can read the full review at the bottom of this text. This wine came about with the opportunity to lease a neglected v...ineyard just up the road from our farm and vineyards in Eldorado, 15 minutes by tractor to be precise. The vineyard is comprised of 5 different Shiraz clones, Durif along with small plantings of Viogner and Marsanne for cofermentation. Planted on a boney ridge of hill to very poor soils composed of a red sandy loam with slate and ironstone fragments present. When we took over the vineyard in mid 2017 it was in need of some drastic viticulture , so much so that we had to think twice about whether we wanted to take on such a project. However Pauls optimism shone through and we gave the vines a second prune reducing crop load and regenerating the vines. It was severe late winter haircut and resulted in an expected miniscule yield. The severity of the intervention meant we ended up with only a little under 2.5 tonnes off this 7 acre vineyard, the vines were in much better shape now though. The upside of the super low crop was a very high quality of fruit. All the Shiraz, Viognier (1.5%) and Marsanne (0.5%) was combined and fermented together. This Syrah shows spice and pepper on the nose which carries through on the medium bodied palate loaded with red and blue fruits, right in line with the style outcome we so desired. Only limited stocks available. 2018 Beechworth Syrah 95 Points Nick Butler The Real Review Intense pepper and spice, whole-bunch sinew wrapped by blackberries. It's a compelling nose. A lovely red licorice and raspberry intensity kicks right through the palate. Dare I say a Craiglee sensibility. A beautiful wine and hard to replicate. The stars have aligned. Photo by @jessee_dahlenburg

02.01.2022 Come and celebrate the clear skies this weekend and enjoy dinner and wine in our courtyard Saturday night Sally from @tastetrekker will be in the kitchen serving an array of dinner meals from 6:00-9:00! Bring your #emptyesky and explore the beauty of Beechworth and the North East this long weekend, we’re sure you won’t be disappointed! ... Design by @jessee_dahlenburg

02.01.2022 It’s a lovely day in the vineyard at Eldorado. This here is Nero d’Avola. Nero d’Avola vines are not known for their beauty as they are a somewhat sprawling and rambling vine. Although they probably won’t make it on the front of a post card they will make some bloody delicious wine! - - #eldoradoroad #comradenerodavola #exploreindigo #visitwangaratta #gtwine #vineyard #feasthighcountry #seehighcountry #eldoradonortheastvictoria

02.01.2022 Takeaway Sales Friday 3-6pm If you’re local and needing a re-stock of your trusty favourites we’ll be open Friday afternoon from 3-6pm for takeaway bottle sales only. For those of you who can’t make it in we’re still offering free freight from our online store. ... Stay safe everyone, act responsibly and be kind to one another. Hopefully things will improve and we start to get a bit of normalcy back after lockdown. Photo by @amberfletcherphoto . . . . . . . . #eldoradoroad #eldoradoroadwines #gtwine #cellardoor #beechworth #exploreindigo #takeaway #wine #winery

01.01.2022 Sunday lunch done well Taste testing @el_stringer latest recipe for our Inner Sanctum Members Newsletter, which will be hopefully dropping at the end of next week. Big boss ‘Bear’ gave the recipe a big tick of approval! ... Photo by @jessee_dahlenburg