The Philips Shaw Master Class

Friday 16 April

Lady P disappeared into town for a coffee with Harriet’s sister, Sally Anne while the rest of us prepared for a trip to the outer parts of Orange. After dropping in to see Don’s 89 year old mother, we drove to the top of Mt Canobulas and at 1395 metres, it’s the highest point between Sydney and Perth. Australia is very flat eh?

We continued to Borrodell Winery for some crisp Riesling, soft Chardonnay and a spicy Gwertztramminer. Finishing with a cherry liqueur, we headed out for lunch. The Agrestic Grocer did not disappoint, with a hot tomato and fennel soup and a fresh Waldorf salad.

Next, we drove to the scenic village of Millthorpe, where Cath and Lady P hit the shops and Don and Flashy went to Tamburlaine Organic Winery for an extensive tasting of Riesling, Malbec. GSM, Cabernet Sauvignon and their award winning Syrah. The esky is full so purchases were restrained and we returned home to wash the car and prepare for our Philip Shaw Masterclass tonight.

The modern space of their cellar door was laid out in three long tables and lots of wine glasses, so it looked promising. We were greeted by the winery dog who was trying and succeeded in getting into the log fire warm room and sneaking under our table. The masterclass was conducted by Dan Shaw, who was pleasant, laid-back and knowledgeable. We were seated next to Nick and Robert, two lovely chaps in matching black T’s. One was a lawyer and the other a nice hairdresser. They obviously had lots of dosh, as they had a pad in the Sydney CBD, a holiday house in Orange and flew up for the events of Food Week. The other couple were from Orange. She looked about 20 and turned out to be a local emergency doctor and university lecturer with two kids and he an IT specialist. The conversation was lively and Lady P hit it off with the two boys, probably helped by her red glasses with only one arm – broken whilst being cleaned. Oh, how divine darling!

The Philip Shaw Orange wines were presented in flights of five and in a vertical tasting accompanied by small plates of food. We started with the 2019, ’17, ’15 , ’13 and ’11 Chardonnay with a prosciutto wrapped, poached chicken, pea garlic cream and Parmesan crisp.

Despite Flashy’s ambivalence to Pinot Noir, the 2015, ’16, ’17, ’18 and ’19 were well made, nicely balanced wines that accompanied the cavatelli duck ragu with black truffle and pecorino mousse.

With the pours being around 70ml, we were feeling very relaxed by now.

We finished with a 2019, ’18, ’17, ’15 and ’08 (yes 2008) Merlot to match the pig jowl, celeriac puree, buckwheat and confit mushrooms.

 It was a great evening with the opportunity to talk individually with the wine maker. And on reflection, all the hospitality staff we have encountered on the trip so far, have been incredibly friendly. What a pandemic can do to thin out the herd eh?