During my visit to McLaren Vale, I caught up with fourth generation wine maker, Chester Osborn from d’Arenberg Winery to learn about what goes into producing his range of award winning wines.

There’s a good chance that you’ve seen and tasted d’Arenberg Wines as their internationally recognised wine brand is commonly known as the ‘Red Stripe’ due to its distinctive diagonal red stripe that adorns the label. d’Arenberg still basket-presses both their red and white grapes which Chester tells me “this gives the wines personality”. The reds are still traditionally fermented with the grape skins submerged in open wax-lined concrete fermenters utilising the age-old technique of foot-treading.

While at the d’Arenberg Winery in the heart of McLaren Vale, we met with Chester Osborn for a lazy Friday lunch in d’Arry’s verandah restaurant. The menu started with Dozen Fresh Smokey Bay Oysters, Bug Tails Wrapped in Hamletts Pancetta on De Puy Lentil & Smoked Eel Tian, then a Slow Roasted Pork Belly with Orange & Black Bean Jam , Fennel and Celeriac Salad. The entrees were paired with d’Arenberg The Hermit Crab which worked well with the oysters and bugs and even more surprisingly well with the pork belly.

We had to order d’Arry’s Original Beef Cheek & Brisket Pie with Pot Roasted Baby Vegetables and we tried the Confit of Duck Leg with Seared Breast on Daikon Cake with Satsuma Plum. So Chester recommended the d’Arenberg Dead Arm which suited both the beef and duck dishes. For dessert we tried everything on the menu paired with the d’Arenberg Noble Riesling.

After lunch we then went up to Chester’s office and tasting room to do a quick video. When we arrived at the tasting room, Chester’s staff had laid out barrel samples of Viognier and Marsanne for him to sample for the upcoming 2008 d’Arenberg The Hermit Crab. For me, it was an unusual surprise to see this side of the wine making.

For more information visit www.darenberg.com.au