Contributor Roderick Eime goes exploring.
On a recent visit to the Barossa, I was able to revisit a winery that is becoming a personal favourite, Lambert Estate winery at Angaston.
The story behind this unusual property is unique in the Barossa in that it is not founded by one of the old families, rather an American businessman, Jim Lambert, who brought his family here from, of all places, Wisconsin.
From a US state known for Milwaukee’s beer and big motorcycles, Lambert fell in love with the Barossa in the 1990s and decided to grow grapes on 100 acres of fabulous soil. Today his ultramodern cellar door is a winery, tasting room and restaurant with super quality food and wine with a heavy reliance on local produce.
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| Three generations of Lamberts (R Eime) |
The superb restaurant is helmed by Chef Roger Farley, who has a delightful touch of ‘mad scientist’ about him.
His triple-cooked, hand-cut potato wedges and mandarin glazed carrots are ridiculously yummy and make an ideal accompaniment to his superb meat dishes like slow-cooked lamb shank and pork belly with red cabbage kimchi.
All produce is grown on-site and meat procured locally. Enhancements are planned including a state-of-the-art pizza oven. Ideal for groups and events of any size, just book well ahead.
Lambert Estate Restaurant is open for a la carte dining Friday to Sunday from noon until 3pm.
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| A very small selection of Lambert Wines and tasting room (R Eime) |
Not forgetting the wine.
Lambert’s 2015 Shiraz ‘The Commitment’ is a knockout and a credit to winemaking son Kirk and Peruvian-born daughter-in-law Vanesa.
Step up to ‘The Family Tree’, one of the best premium, old vine, single vintage shirazes under $100 you will find anywhere. I couldn’t decide, so I bought one of each.
Cellar door is open seven days a week from 11am until 5pm with platters and tastings available.Lambert Estate, 55 Long Gully Road, Angaston SA 5353. Phone (08) 8564 2222
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