From our friends at The Oval Room...
The Oval Room invites guests to come celebrate Australia’s “2015 Winery of the Year,” Hentley Farm Wines, located in the Barossa Valley in Southern Australia, with a special dinner on Saturday, October 17th at 7 PM. Guests will have the pleasure of enjoying Hentley Farm’s deep and complex varietals, each nurtured to their optimum potential through sound environmental practices that support agricultural sustainability and vineyard biodiversity. The experience is priced at $85 per person (tax and gratuity not included) and guests will enjoy Executive Chef John Melfi’s five-course feast while Hentley Farm Wines founder Keith Hentschke will orchestrate pairings of the Rosé 2014, Riesling 2014, Stray Mongrel 2011, Clos Otto Shiraz 2011, and “The Beast” Shiraz 2011. The complete menu is listed below.
WHEN: Saturday, October 17, 2015 at 7 PM, limited seating is available and reservations are required.
WHERE: The Oval Room is located at 800 Connecticut Avenue, NW, Washington, DC 20006; Telephone (202) 463-8700; http://www.ovalroom.com.
WHY: Set on the red-brown soils of the western Barossa Valley, Hentley Farm founders Keith and Alison Hentschke acquired the 150-acre vineyard and mixed farming property in the 1990s. Following extensive research to find out where the best red wine grapes in the Barossa Valley were being produced, their studies led them towards the rich red soils of the Seppeltsfield area. The depth and complexity of Hentley Farm’s wines arises from the great variety of terroirs at Hentley Farm, created by the diversity within the estate’s east and west facing slopes and altitude variances. Handpicked by Keith Hentschke for its soil quality and geographical contours, Hentley Farm uses a dry-land farming strategy, with an emphasis on keeping the vine and earth in a natural state of balance with minimal interference, allowing them to continue their custodial responsibility for the land.
Fluke Crudo
Pink Peppercorn, Hearts of Palm, Persimmon, Lemon Oil
Rosé, 2014
Raspberry Point Oysters
Lemon Verbena, Honeycrisp Apple, Trout Roe
Riesling, 2014
Foie Gras Mousse
Burgundy Truffle, Pistachio Powder, Black Cherry Purée
Stray Mongrel, 2011
Duck Breast
Parmesan Polenta, Crispy Bread Pudding, Sweet & Sour Beets, Vanilla Sherry Gastrique
Clos Otto, 2011
Stewed Local Plums
Taleggio Crema, Vanilla Sablé
“The Beast” Shiraz, 2011
