On cue as the warmer weather arrives the buds have begun to burst and O’Reilly’s Canungra Valley Vineyards has become a sea of green and the perfect place for a picnic.

Four thousand vines, a mix of Chambourcin and Semillon, are bursting with new growth that has to be seen to be believed – visitors to the Vineyard over the next couple of months will literally be able to watch the vines growing with verdant new shoots spurting up to 20cm per week.

The spectacular spring surge signals the countdown to harvest in late summer and early autumn next year with the hope for good spring and summer growing conditions to top a record harvest of 12.4 tonnes of Chambourcin and 7.2 tonnes of Semillon achieved earlier this year.

New Verdelho vines, which were planted out last spring, will also enjoy good growth, but won’t produce grapes for harvest until 2009, when a small yield of about 2.5 tonnes expected in the first vintage.

Vineyard Manager Arwen McGregor is eagerly anticipating the growth on the vines and the buzz of social activity at the winery during coming months.

“It is an exciting, but very busy time at the vineyard,” Ms McGregor said.

“From this point on the vines require close tending as we manage the growth and try to ensure the fruit ripens evenly,” Ms McGregor said.

“First the buds swell, burst and trigger the extraordinary growth of the canes on the vine. It is quite amazing to watch and happens virtually overnight.”

“Once the vines are advanced enough, we train and lift the canes on lift wires to allow the grapes to ripen and air to circulate around the vines. We put the vines on an intensive nutrition programme to keep them healthy. Flowers form, are pollinated and then grapes begin to form.”

In the kitchen, Chef Robert Wauters is making the most of fresh seasonal produce that spring delivers to tempt the tastebuds and match the fine wines on offer.

The Vintage restaurant, which serves an a la carte menu on the verandah of the Vineyard’s historic homestead, has introduced some lighter dishes to suit the season, including Native Pepperberry dusted Scallops on a creamy Semillon and Asparagus Risotto, and Grilled Tasmanian Salmon Fillet served on Toasted Almond Pilaf with Steamed Broccolini and Balsamic Butter Sauce.

“Spring is the perfect time to enjoy our relaxed dining experience with Robert creating a fresh and vibrant menu to match the weather and the alfresco atmosphere,” Ms McGregor said.

For more casual dining, there are some lovely spots under shady Silky Oaks to enjoy the vineyard’s speciality picnic baskets, or under your own shade umbrella that the vineyard supplies, along with the blanket, all the cutlery and crockery and of course a scrumptious lunch.

Picnic baskets feature cold cuts ($44.00 per couple) or a do-it-yourself BBQ lunch ($45.00 per couple) – all that is left to do is select the wine to match.

Bookings for the Vintage Verandah restaurant at the weekend are highly advisable, while all picnic baskets need to be booked a day in advance.

Open daily from 10:00am – 4:30pm, the Vineyard is a member of the Gold Coast Hinterland Wine Country group of seven wineries that form a wonderful trail for visitors interested in exploring the culinary delights of the region. Find out more at www.goldcoastwinecountry.com.au.

For further information or to make a booking, contact O’Reilly’s Canungra Valley Vineyards on 07 5543 4011 or visit www.oreillys.com.au/cvv.

ENDS.

Further information on the O'Reilly's Canungra Valley Vineyards.

MEDIA:
For further information on this press release, please contact:
Amanda Tidmarsh
Phone: 07 5502 4900
Fax: 07 5502 0988
E-mail: amanda@oreillys.com.au
Or
Kathy Bourke
Phone: 07 5539 9883
Mobile: 0419 757 622
E-mail: kathy@articulatecommunications.com.au