Two wine makers from both sides of Port Phillip will go head to head in the inaugural Battle of the Bay taking place at Queenscliff’s picturesque 360Q.
360Q’s Barry Iddles came up with the concept that will give diners the opportunity to experience an array of wines accompanied by a five-course dinner.
This inaugural event pitches Ocean Eight Vineyard (Mornington Peninsula) against Baie Wines located on the Bellarine Peninsula with the region’s cooler climate catering to both vineyards.
The collection of wines matched with the five-course dinner includes an Ocean Eight Sparkling that retails for about $100 a bottle and new releases from Baie Wines that benefited from a long, warm summer.
Ocean Eight winemaker Michael Alyward said he was looking forward to showcasing their exclusive sparkling wine at the event.
“We only make a small quantity of our sparkling wine, about 40 dozen a year. This year’s harvest was very dry and cool which ensures a slow ripening of the grapes, that are then aged eight years in the bottle,” he said.
“This year 2018 was a ripping year as was 2005, 2008, 2012 and 2015. This ensures it (the sparkling and Pinot Noir) will be distinctive Mornington Peninsula wines.”
Baie Wines are a small-batch vineyard. Their hands-on approach sees them source an annual harvest from the vineyard’s 16-year-old vines.
Baie Wines said they were excited about participating in the Battle of the Bays against Ocean Eight.
“We appreciate the quality of another cool climate wine maker that is creating stand out vintages and assisting in the region’s quest to grow its wine tourism industry,” they said.
Battle of the Bays’ five-course dinner includes Moreton Bay bug slider canapes and glass of Ocean Eight on arrival, salmon bao buns with sriracha mayonnaise and Asian herb salad for the entree with Ocean Eight and Baie Pinot Gris.
The main course, French cassoulet of duck leg with white beans, is paired with Ocean Eight Pinot Noir and Baie Shiraz then cheese with Ocean Eight and Baie Wines Rose, St Agur French blue and Brillat Savarin triple cream cheese.
To wrap up the wine and food evening chocolate fondant with poached berries, double cream, vanilla ice cream and Pedro Ximenez.
To secure a booking for this event July 20, visit trybooking.com/UJUZ.