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Upper Reach

Top 10 Things to do in the Swan Valley

Welcome to Upper Reach Winery, our small family owned and run winery; we take great pride in being a part of the Swan Valley and all it has to offer.We want to share our Top Things to do in the Swan Valley, written by a local who knows!

 

  1. Breakfast or morning tea at Taylor’s Art & Coffee House 
  2. Lunch at Broads @ Upper Reach; Anthony & Annalis Broad are chef owners, creating small plates and platters to share, as well as dessert to die for.

    Menu and bookings                  08 9296 3883

  3. House of Honey – try their fantastic selection of honeys and all things honey. Lots of fun for kids. Live bee hive display behind glass- watch the bees make the honey
    thehouseofhoney.com.au                                  08 9296 3635

  4. Mondo Nougat & Moreish Nuts – we’re all like kids in a lolly shop here, if it isn’t nuts, it’s the chocolate coated pretzels!
    mondonougat.com.au/factory.php  9296 0111   morish.com.au/visit-us/swan-valley

  5. Picnic at Bells Rapids; it is beautiful bordering the Swan River, plenty of space to relax nest to the river after a more or less strenuous walk through the walking trails.

  6. Oasis Supa Golf & Mini Golf; Supa Golf is a scream, who doesn’t want to play golf with a football sized golf ball?   Great for young and old!   Mini Golf always classic family fun!
    supagolf.com/courses-2/swan-valley                  08 9296 5566

  7. Swan Valley Cuddly Animal Farm on John Street; lots of animals to pet and feed as well as a train that will take the little people around.
    cuddlyanimalfarm.com                                    0424 209 730 

  8. Caversham Wildlife Park, the best place to see more kangaroos together than you’ve ever dreamed of! Get up close and personal with koalas, and snap a selfie. They have loads of native Australian animals, some you can pet and hold, sheep shearing, cows being milked –fun for children and adults of all ages!
    cavershamwildlife.com.au                                08 9248 1984

  9. Margaret River Chocolate Factory- A Swan Valley institution, chocolate and ice cream- what’s not to love?                                      08 9250 1588

  10. Wine Tasting and tours at Upper Reach Winery. Try Upper Reach’s award-winning wines, enjoying sweeping views over the vineyard. Stay for Lunch in the restaurant, or stay the night in the vineyard spa cottage

At Upper Reach we have been crafting highly awarded wines from our Swan Valley vineyard, since 1996. We are passionate in growing our grapes and making fresh, vibrant wines. All our grapes are grown in our vineyard, handpicked, handcrafted and hand bottled in our state of the art winery.

Upper Reach is not just Gourmet Traveller’s Best Wine Tasting  in the Swan Valley, it’s an experience:

  • Enjoy lunch at our top restaurant
  • Walk through the vineyard along the trail by Swan River
  • Relax on the lawn with a bottle of wine overlooking the vines
  • Come to an intimate Twilight Picnic Concert
  • Spend the night in our cottage

There is so much to see and do in the Swan Valley- one day is not enough...we recommend at least an overnight stay to really make the most of your visit. We look forward to welcoming you to the Swan Valley!

www.upperreach.com.au

Laura Pearse
 
18 September 2017 | Laura Pearse

Spring Lamb - the perfect match for the Upper Reach 2009 Cabernet

Winter has passed for another year!  If like us, you've had enough of hearty soups, slow-cooked casseroles, and stodgy puddings, it's time to celebrate Spring which calls for a juicy, tender Spring lamb dish washed down with a smooth and silky 2009 Cabernet Sauvignon which we have carefully cellared on your behalf.  This aged Cabernet is a perfect match for lamb. This was a cracker of a vintage for the Swan Valley and Upper Reach - it's a lighter style, mellow and ready to drink this Spring.

So, what exactly is Spring lamb and why do we love it so much.  Here's what our Aussie butchers have to say about why it's so good.....

"The reason we have come to associate Spring with lamb season is that this is when lambs are most plentiful and consequently cheapest in Australia.

Most of the lamb in Australia is produced in Victoria, New South Wales and Western Australia where rainfall and grass growth is highest in Spring. Farmers take advantage of this by having more stock on the ground during this time. As such a typical Spring lamb is birthed in Autumn and sold between September and November when it is between 50- 60 kg in weight.

Contrary to popular belief Spring lamb is not exclusively milk fed, milk fed lambs are called sucker lambs. Because lambs are able to graze on lush grasses they take up nutrients from these such as Omega 3 and 6 making Spring lamb a healthy family choice. As the lambs have not reached full maturity the meat is much leaner and tender while also having a deliciously mild flavour".

So it's official! Spring lamb is best and we've put together one of our favourite recipes from Yotam Ottolenghi's book "Ottolenghi" for you to try at home.  All you need is a sharp knife, a bottle of the Upper Reach 2009 Cabernet (pour a glass to steady your hand) and a group of friends to share it with.....

Photo courtesy of Yotam Ottolenghi's book "Ottolenghi"

 
LAMB/MARINADE :
 
12 lamb rib chops, French trimmed
1/3 cup olive oil
6 thyme sprigs, leaves removed and chopped
1 sprig of fresh rosemary, leaves removed and chopped
2 garlic cloves, crushed
1/2tsp sea salt
1/2 cup orange juice
1/4 cup red-wine vinegar
3 tbsp honey
1 cinnamon stick
1 star anise
 
SALAD :
 
1/2 cup walnuts, coarsely chopped
100 g goat cheese, crumbled
1/2 cup flat-leaf parsley leaves
1/3 cup mint leaves
2 tbsp olive oil
1/4tsp salt
4 fresh figs, quartered
 
Open the wine then rub lamb chops with oil, thyme, rosemary, garlic and 1/4 tsp salt in a large bowl. Cover with plastic wrap and refrigerate for at least 4 hours.

Pour yourself a glass then combine the orange juice with vinegar, honey, cinnamon stick and star anise in a small saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low. Simmer until sauce is reduced by two-thirds, 30 to 40 min. Remove from heat and cover.

Toast walnuts in a small, non-stick frying pan over medium, about 5 min. Cool.
 
Pre-heat barbecue or grill pan to medium-high. Have another sip of that delicious 2009 Cabernet.

Sprinkle chops with remaining 1/4 tsp of salt. Season with fresh pepper. Oil grill, then barbecue chops 3 to 4 min per side for medium-rare. Transfer to a cutting board and let stand about 2 min before serving.

Toss walnuts with cheese, parsley, mint, oil and 1/4 tsp salt. Season with fresh pepper. Top with figs. Drizzle lamb with sauce.

Welcome your guests and if there’s any wine left in the bottle, share around ….. if not, open another!
 
Enjoy!
  •  
 
Time Posted: 18/09/2017 at 1:01 PM
Laura Pearse
 
21 August 2017 | Laura Pearse

Top 10 things to do in the Swan Valley 2017

Top 10 Things to do in the Swan Valley

Welcome to Upper Reach Winery, our small family owned and run winery; we take great pride in being a part of the Swan Valley and all it has to offer.We want to share our Top Things to do in the Swan Valley, written by a local who knows!

 

Breakfast or morning tea at Taylor’s Art & Coffee House 

Lunch at Broads @ Upper Reach; Anthony & Annalis Broad are chef owners, creating small plates and platters to share, as well as dessert to die for.

Menu and bookings                  08 9296 3883

House of Honey – try their fantastic selection of honeys and all things honey. Lots of fun for kids. Live bee hive display behind glass- watch the bees make the honey
thehouseofhoney.com.au                                  08 9296 3635

Mondo Nougat & Moreish Nuts – we’re all like kids in a lolly shop here, if it isn’t nuts, it’s the chocolate coated pretzels!
mondonougat.com.au/factory.php  9296 0111   morish.com.au/visit-us/swan-valley

Picnic at Bells Rapids; it is beautiful bordering the Swan River, plenty of space to relax nest to the river after a more or less strenuous walk through the walking trails.

Oasis Supa Golf & Mini Golf; Supa Golf is a scream, who doesn’t want to play golf with a football sized golf ball?   Great for young and old!   Mini Golf always classic family fun!
supagolf.com/courses-2/swan-valley                  08 9296 5566

Swan Valley Cuddly Animal Farm on John Street; lots of animals to pet and feed as well as a train that will take the little people around.
cuddlyanimalfarm.com                                    0424 209 730 

Caversham Wildlife Park, the best place to see more kangaroos together than you’ve ever dreamed of! Get up close and personal with koalas, and snap a selfie. They have loads of native Australian animals, some you can pet and hold, sheep shearing, cows being milked –fun for children and adults of all ages!
cavershamwildlife.com.au                                08 9248 1984

Margaret River Chocolate Factory- A Swan Valley institution, chocolate and ice cream- what’s not to love?                                      08 9250 1588

Wine Tasting and tours at Upper Reach Winery. Try Upper Reach’s award-winning wines, enjoying sweeping views over the vineyard. Stay for Lunch in the restaurant, or stay the night in the Vineyard Spa Cottage

At Upper Reach we have been crafting highly awarded wines from our Swan Valley vineyard, since 1996. We are passionate in growing our grapes and making fresh, vibrant wines. All our grapes are grown in our vineyard, handpicked, handcrafted and hand bottled in our state of the art winery.

Upper Reach is not just Gourmet Traveller’s Best Wine Tasting  in the Swan Valley, it’s an experience:

Enjoy lunch at our top restaurant
Walk through the vineyard along the trail by Swan River
Relax on the lawn with a bottle of wine overlooking the vines
Come to an intimate Twilight Picnic Concert
Spend the night in our Spa Cottage

There is so much to see and do in the Swan Valley- one day is not enough...we recommend at least an overnight stay to really make the most of your visit. We look forward to welcoming you to the Swan Valley!

www.upperreach.com.au

Time Posted: 21/08/2017 at 5:21 PM
Laura Pearse
 
13 August 2017 | Laura Pearse

The Upper Reach Beginner's Guide to Food & Wine Pairings

Have you ever been confused about which wine should go with which food?  It can be pretty daunting when you don't know the rules.  But here's the rub....there are no rules!!  The only rules we know of are to have fun with it, don't take it too seriously and enjoy experimenting.

Here are some tips we've come up with to get you started, however, pairing wine with food is a very personal thing and if you have a favourite combination, then stick with it and don't let anyone tell you otherwise!

So, settle in with a glass of our awesome 2015 Reserve Chardonnay and a wedge of ripe Brie and let's get the ball rolling with The Upper Reach Beginner's Guide to Food & Wine Pairing :

Rule #1 - As we pointed out in our intro, there are no rules.  Be brave, try anything and enjoy the process!

Rule # 2 - When in doubt, Sparkling wine goes with everything.  Try it with popcorn, fish & chips at the beach, Thai curries, roast chicken and anything salty.  It's traditionally superb with seafood but is also bosom buddies with fruits, nuts and most meats.  Pairing your favourite Sparkling (which would have to be our Sparkling Chardonnay) with a freshly-baked loaf of bread will enhance the delicious yeasty, bread-like aroma which comes from the secondary fermentation in the bottle.

Rule # 3Acidic foods are great with light-bodied young whites.  Salad dressings, tomatoes, citrusy sauces – these things can overwhelm or dull a lot of wines. Light, tangy whites handle it best. Sauv blanc is a good bet, but the Upper Reach 2017 Verdelho is even better.  We also love to drink our Verdelho with seafood - it's a match made in heaven!.

Rule # 4 - Yes, you can pair red wine with white meat and vice versa.  Pinot Noir is great with roast turkey, salmon and other fatty fish.  White wine with red meat is a bit more of a challenge, but aged white wines (and we have a few in our Museum Cellar) - or Sparkling wines - can hold their own with a steak or a leg of lamb.  The rule of thumb here is "red meat, red wine; white meat, white wine" but as we pointed out right at the beginning, this rule can be defied any time you like!

Rule # 5 - With spicy foods, some residual sugar is your friend.  The cuisines of Thailand, India, & Mexico, for example, use lots and lots of chilli peppers in their food and breaking open your best Cabernet Sauvignon is NOT going to do your burning taste buds any favours! Aromatic and slightly sweet whites and pinks will balance highly-spiced foods best.  We love drinking our Black Bream White and Black Bream Pink with our favourite Thai food.  Give it a try - we can certainly vouch for it!

Rule # 6 - Tannins need fat!  If you're a steak lover, this is the bit you've been waiting for. But before we start cranking up the barbie, a very valid question is "what IS a tannin"? It’s the astringent component in red wine that gives it structure. This needs fat for balance, fat will soften the tannins and bring a smoother feel. Serve a bold, beautiful red like the 2013 Reserve Cabernet Sauvignon with a nice fatty piece of Prime Rib.  Salivating already? Order the wine and then call your local butcher!

Rule # 7 - Your very own quirky, personal preferences rule the rules.  And, as we mentioned in Rule # 2, when in doubt go for bubbles.  You don't need a PhD, all you need is a few bottles in your cellar to get you started, somebody to cook for you and a few friends to pat you on the back when you tell them you've completed the Upper Reach Beginner's Guide to Food & Wine Pairing.  Enjoy!

Time Posted: 13/08/2017 at 8:00 PM
Laura Pearse
 
2 November 2012 | Laura Pearse

What Wines should I be Aging?

In the cellar door, we are often asked about cellaring and storing wine, and what types of wine to age, so I wanted to answer some of your questions...

Cellaring wine has lots of advantages, the main one being that you’ll always have something to drink that ought to be at its optimum drinking. However, not all wines improve with age, if it is not good when young, it isn’t going to miraculously transform into a great wine with age. Investing in a bottle that has a proven cellaring life is the best way to start. I like to buy 6 or 12 bottles, then open a bottle after a year or so. keeping track of what you thought of each wine as you opened them (there are plenty of apps to help you do this) is a great way to learn if you like your wines younger or older. 

As your wine palate matures, the benefit of giving some wines even just two or three years bottle age can open up a whole new world of wine!

If you’ve stashed some wine away and years later you discover a treasure, don’t be afraid to call the winery for guidance, they’ll be delighted to hear from you. We often get calls asking about one of our wines that have been discovered in the wine rack at home. We can give advice on whether it is going to be great now, or even if it has a few more years in it, should you want to keep it longer.

Always call the winery that produced the wine, they will have the best knowledge of the cellaring potential for the wine. (and are almost always happy to advise you) 

 

What wines should I age?

Cellaring wines will change (and generally) improve a well-chosen wine, and this is where buying at the Cellar Door is perfect, as the person will be able to give you the very best advice about the ageing potential of that specific wine. 

White Wines

I’d suggest only ageing Oaked Chardonnays and white wines with higher acidity, such as a dry Verdelho, Riesling and Semillon.

If you have never thought to cellar a dry Verdelho- think again! These crisp white wines develop into the most wonderfully rich, unctuous wine with some bottle age.

 

 

Red Wines

The wine ought to have a solid structure, tannins, good acid and oak, plus great fruit! Generally, the less expensive wines don’t cellar for as long, the fruit may be less intensely flavoured, and hence the wine will have less oak, so the structure, essential for ageing will not be as complex.

Cabernet Sauvignon and Shiraz are the best ageing option for beginners. We have picked 2 here that will age beautifully. These will suit a longer cellaring of up to 10 -12 years.

The Petit Verdot is a terrific inclusion in the wine cellar, it is a bit different and it's not often you see a Petit Verdot on its own. Buy a couple and put away for 3-5 years. I like mine with a few years on it and served in winter with hearty beef cheeks and mash potato...or even a cheese board. I do think a Petit Verdot is a wine best served with food. 

 

 

How to Store the Wines?

Believe it or not, you do not need a purpose-built wing of the house or basement to age your wines! The two most important factors for cellaring wine at home, are the stability of temperature (don’t worry too much about the actual temperature, as long as it's not hot, it is more important that there aren’t wild fluctuations) and the physical stability of the wine, so try not to move it around too much.

The level of humidity was more important when wine was sealed with corks, as you didn’t want them to dry out, and no longer be airtight. Wines with a cork will need to lay flat (on its side) to keep the cork moist and prevent air entering an oxidising the wine. Stelvin sealed wines (screw caps) can be stored upright. 

Ensure that the wines are kept in the dark, as light will lead to more variation in the temperature and can trigger chemical reactions. 

 

When Can I open them?

As a general rule of thumb, if you find a wine that you like (budget permitting) buy a dozen, put 6 bottles within easy reach, and then squirrel away the other six to be enjoyed over x years.

The best wine producers will give you an ageing estimate on the back label, this would be under good cellaring conditions, so use it as an estimate. Do ask at the time of purchasing your wines for the cellaring potential of each wine, and write it on either the bottle or using one of the many handy apps to keep track of your personal cellar. 

When buying wine, you probably have a plan as to how long you’d like to keep it for, I’d suggest that you put a sticker with the year that you plan to drink the wine in, on the top of the bottle. 

If your wine is an investment, do ensure that you cellar it at the appropriate temperature, about 18 degrees. A small wine fridge for the more expensive in the collection is a good idea.

The most important thing to remember is, ageing wine is a hobby, so don’t get too caught up in the technicalities, just enjoy!

 

Time Posted: 02/11/2012 at 11:40 AM