Dining News & Produce

Bernache vin nouveau

Dining News & Produce

Bernache vin nouveau

A harvest tradition from the winemaking regions of the South of France was at Ezard at Levantine Hill, for a very short period.

Seriously committed to offer seasonal produce, we offered a Semillion straight from the barrel before it had completed fermentation so that our guests could experience what the French wine making towns celebrate every year.

Levantine Hill’s winemaker Paul Bridgeman took part in this tradition when he worked with Gersois winemakers in the south-west region of Gascony.

“This is a truly unique ephemeral matching and a wonderful experience for the palate and one that I’m excited that we could make available to our team at Ezard at Levantine Hill as an absolute rarity’’ he said.

More news from Levantine Hill

26 Apr, 2022 Spoil the special lady in your life this Mother’s Day, Sunday 8 May, with a trip to Levantine Hill. We will be open for lunch and early dinner, with dinner bookings available between 5pm and 6pm. All mums who dine with us will receive a complimentary bottle of our Estate Sauvignon Blanc Semillon. Continue reading
18 Jun, 2019 Spanner crab with pickled artichoke, saffron cappelletti with truffled goats curd, and brown butter parfait. Touted as one of the most exceptional seasonal menus offered in the Valley yet, Executive Chef Luke Headon unveils his latest winter menu. Continue reading
28 Mar, 2019

Hand harvesting of our grapes continues apace, intensity and long hours no stranger to the winemaking crew led by Paul Bridgeman. This assemblage of handpicked Melissa’s Paddock Shiraz grapes, intense and spicy, is soon to be crafted into our Syrah blend.

Continue reading

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