Also in the latest Wine Companion, the 2009 FGR Riesling  recieved 95 points and a  ’5 glass’ rating, and the 2006 Grace rated a respectful 92. When it comes to our Cabernet though, James just can’t quite see what we can. Oh well, nobody’s perfect.

M is for Meadowbank and all that that means

Mardi- both the bubbles and the divine Mardi Ellis

Miscellaneous wonder as one wanders through Meadowbank

Moorish

Menu. Tonights is spectacular

Mr Graeme Phillips- better known as Sir Graeme

Maccie – the mainstay of  Meadowbank

Moorilla…Sssss!

E is for

Ellis… a fabulous and fun family

Excellence and the constant strive for it

Elegance – the cool climate variety

Eccentric – just like the owners

Elizabeth – the beautiful Gracie

Exceptional customer service

Expensive hobbies- ask an Ellis

A is for

All the fabulous friendships formed

Adrian- gifted viticulturalist and absolute Trojan

Andrew – the quiet, gentle giant

Ainstie. Enough said.

Artists – our Tom, and his Tracey, Sir Greame, our Christie

Arras – fabulous thanks to Meadowbank

D is for

Dreams. Seeing them through

Delicious food from Clare, Simon and now Wayne

Drinks, drinks and more drinks

Dedication… Shaneen comes to mind

Daring enterprise, thought, vision and love put into everything

Dave and the Cellarettes – Christine, Shaz, Toni and Lynne

Deciduous – the ever changing glory of Meadowbank

Decade – the next as well as the last

O is for

Original

Operations manager- Sarah Henty who set the theme at the beginning

Office Manager – all hail Sue Hallam and now Patsy Elliott

Occasions. Weddings, parties, anything

Only One KnOck Off!

Orifice – the only place for wine

Options competitions – the only way is up for the Meadowbank tasting team

O’Shaunessy – the other Gai in the restaurant

Original

W is for

The Weather that will make or break each vintage, which brings us to…

Wine- the most important thing of all

Wine Wankers- Gezza hates them!

Wife – the beautiful, youthful, encouraging, supportive, patient Sue

Wild Staff parties!

Wayne, West and Wilson

Waitstaff – an everlasting hallmark of Meadowbank.

Warner – woman of style

Wagners – the whole lot of them

Women – Gezza’s women – surrounded by them!!

B is for

Blondie!

Budgets that could never be met

Beetroot Ravioli – Clare’s signature dish

Blinds – we finally got them installed after many a whinge

Blind Tasting – both kinds

Boss (though never Bossy): the one and only Gerald Stephen Ellis

Boring Board reports

Babies: Lucie, Cherie, Jack, Miller, Milla and Opeti

Brother Henry James, now flying the friendly skies

Bradley and Brendon. Bloody Brilliant.

Bullshit: god we can spin it

Bloody hell, not two weddings in one day!

Beer  … wine.

A is for

Abundant Amusement.

Ainstie (again) – As Above!

Anita –An Able Administrator And Admirable Ambassador

Alyce – Amazing Aide to All

A big thank you for the delight and bloody had work of being involved in Meadowbank… It’s been great. (Well, it does start with and ‘A’)

Alcorso – co-author of Ticklebelly

N is for

No compromise

Nat!

Naughty: a necessary trait

New

Never say never – just ask Gezza

Nicking off for another fag, Nick?

K is for

Cartledge – well not really but we can’t let tonight go by without a toast to Jim

Kracker – a brilliant vintage according to Gerald!

Kitchen – and all its wonder

Kitchen Hands – Lunatics the lot of them

Kinship- which all of us affected with the Meadowbank disease will always feel.

Cheers.

What a fabulous day out! The annual picker’s day at Glenora was a fantastic success, with more than 130 people attending.

The treat of the day was the chance to pick the fruit for the 2010 Ticklebelly, our flagship Pinot. This beautiful, sweet, luscious fruit filled many kid’s bellies as well as buckets.

The kitchen was abuzz with the Ellis family and friends busy creating a feast for the famished pickers, accompanied by a glass of Meadowbank’s finest.

After a romp in the autumn leave following lunch, the kids cajoled Mardi into a ride on the magnificent ‘Chester’. The vineyard looked stunning, awash with autumn tones, happy faces, and bin upon bin on grapes. Roll on vintage 2010.

‘I went to Meadowbank for lunch last weekend and was disgusted with the food (if you can call it that). Spent $120 and had to call into maccca’s[sic] on the way home Simon West, how about putting some actual FOOD on the plates, there is absolutely nothing on the menu that is hearty or satisfying, and the wines I tried were very ordinary. Less art, more FOOD!’

Posted by: Never again! of Meadowbank

Unlike “Bill”, on his now very well documented recent night out (“I then laid the palms of both my hands on the food in the paella dish”) , “Never again!” and his party dined and departed without a word of complaint and we were totally unaware of his disappointment until an extremely aggitated phone call later that afternoon, not wanting to ‘make a scene’ in the restaurant.

While behaviour such as Bill’s is unlikely to elicit the sympathy of our wait staff, we would like to stress that there is often a happy medium to be found between causing a scene on the one hand,  and not wanting to cause one on the other.

Firstly, if there’s a problem let us know. Remember though that politeness goes a long way; while the theoretical uber-waiter will remain cool, calm, and collected regardless of what is thrown at them, we are all human. Even the most experienced professional will on occasion falter when confronted by a prickly patron with their back out of joint, and the younger ones can be absolutely terrified by over-assertive diners. Happy waiters are better waiters, and a few soft strokes will get you everywhere. And if you’re prone to ego fuelled fits of food theatre like “Bill” then stay at home and seek some therapy.

This is by no means a magical cure-all to all of life’s culinary concerns. We’ve all had disappointing nights out where the service and/or the food was just plain bad, and have rightfully felt short changed by the experience. Just remember that waiters aren’t robots or mind readers (though some can come close) and leaping on the offensive or suffering in silence doesn’t do anyone any good.

And regarding Never again!’s parting demand for ‘less art, more FOOD!’, all we can say is that McDonalds may well be more his thing.  While our new head chef may in time choose to make some changes to the entree style format of our menu, it most certainly will not be at the expense of his art – we have no immediate plans to replace the Meadowbank ‘M’ with a pair of golden arches.

The Royal Hobart International Wine Show

Gold – 2006 Grace Elizabeth Chardonnay

Bronze – 2006 Mardi, 2009 FGR Riesling, 2007 Chardonnay, 2008 Henry James Pinot Noir

Tasmanian Wine Show

Silver – 2006 Pinot Noir, 2008 Henry James Pinot Noir, 2006 Grace Elizabeth Chardonnay

Bronze – 2009 Riesling, 2009 FGR Riesling, 2009 Sauvignon Blanc, 2006 Chardonnay, 2006 Mardi

The Derwent Valley Wine Show is being held in March 2010.

Sent: Wednesday, 13 January 2010 2:27 PM

To: Gerald Ellis

Subject: To The manager

Sir / Madam,

We refer to our 12.30pm booking made with your restaurant last Saturday, January 9, reserving a table for 4.

As January 9, was our last day in Tasmania, we had planned on having an early lunch and then casually making our way to the airport as we were flying back home that same afternoon.

 We arrived at the restaurant at approximately 12.20pm. We were greeted by a pompous character, he looked at his watch, and on checking the time of our booking, were advised that our table was not ready and that we had to wait for other guests to depart.  When We asked where we would be seated we were shown a vacant table nearest the window, clearly the table was available but we accepted the suggestion of partaking in a little wine tasting until “our scheduled time”.

 We found the welcoming rather unfriendly, to say the least and the afternoon went as follows;

After our 20 minutes of wine tasting, we returned yet again to the restaurant.

We were escorted to our table and although it was booked for 4, and the setting was for 4, there was one chair missing, it was overlooked by all the staff and we had to ask the waitress for another chair.

 We received the menus, and the young lady went through, and explained it in detail to us.

We told her that we were hungry, and we wanted substantial meals, as we were going to the airport directly after lunch.

 We ordered appetisers to have with our wine while waiting for our entre and main meals.

 We asked for extra servings of bread as the entres were taking too long. We had all ordered the same entre.

 Almost one and a half hours later, not only did we not have the attention of our waitress during this time, as is the usual practice in any restaurant, but we had still not received our main meals. 

 After managing to attract our waitress’ attention, we advised her that we were concerned that our meals were taking too long and as we had a flight to catch could she please find out how much longer we would have to wait.

Time was 2.05 pm.

 We watched our waitress proceed to the kitchen, and one assumed as a courtesy she would return to our table with a response. Instead, however, she proceeded to another table to take a new order, and completely ignored us.

 10 minutes later we had had enough. My friend approached the counter and explained our situation to the young man operating the coffee machine and asked if the Manager could kindly be called for our bill to be finalised. No Managers approached us, we did however,notice  the pompous character observing us in the background but he did not attempt to assist or approach.  The finalising of our bill was left to our waitress who consequently, advised us whilst preparing the bill, that our meal was going to be served in another 5 minutes. By that stage this was unacceptable and the fact that no Manager approached us was most unsatisfactory.

We find it inexcusable for such a lengthy delay, and before you answer that the restaurant was busy, let us tell you it was not. We estimated to be 4 tables at best.

 It is quite appalling that such a standard should be acceptable. One had a much higher expectation. It made us leave Tasmania with a very negative feeling indeed!

What annoyed us the most was the ignorance and lack of courtesy.

 If there was a shortage of staff, either on the floor or the kitchen it should have been acknowledged.

 We were after all, expected to pay the same price as any other guest at your establishment.

We have visited both the Margaret River and South Yarra vineyards’ but never came across such a farce!

 Disappointing, Very disappointing!

  A. A.

OUR RESPONSE:

From: Gerald Ellis

Sent: Friday, 15 January 2010 1:43 PM

To: A.A.

Subject: RE: To The manager

Dear Mr A

I can’t begin to tell you how disappointed I was to receive your email outlining your unfortunate experience at Meadowbank. Following extensive discussions with our staff on the day we can only say that you certainly received service and attention that was well below our and your expectations.

We have no excuses and wish to extend our sincerest apologies for your experience at Meadowbank. Although there is nothing we can do to change the experience you had on the day we would like to forward you a small gift as a form of apology and would be grateful if you could provide us with an address.

Although you mention that we cannot use the excuse the restaurant was busy and we have no intention of doing so we would like to point out that in fact it was quite busy as the attached running sheet shows.

Please accept my apology for you and your guests.

Yours sincerely

Gerald Ellis

Meadowbank Wines

699 Richmond Rd

Cambridge Tasmania 7170

Following the success of Improvine #1 earlier this month, Hobart’s premier comedy troope is returning again to Meadowbank this Friday 29th January for another free  show, kicking off at 6:30pm. Bookings for post-performance dinner are highly recommended (62 484 484).

3 points for the appearance;

7 points for the nose;

10 points for the palate;

So next time you have a glass, remember that half of the enjoyment is to be had before the wine has even passed your lips.*

*Gerald is probably in the minority on this one.

So when the mercury began its climb to 42 degrees on Monday, getting the drippers going was top priority. While there is no shortage of water at Glenora with the ever-flowing Derwent River bordering the property, we do have to get it on the vines somehow. And just as too much heat is bad for vines, it’s bad for irrigation pumps too.

The electric pump was the first to go. The sparkie arrived and declared that the motor was drawing too much current and would have to be replaced. Luckily, after a similar occurrence a few years ago Gerald had the presence of mind to buy a spare pump ‘just in case’ it happened again. All they needed to do was to fit the thing. In full sun. On the hottest day of the year.

So in the meantime Gerald fired up the diesel pump linked to the frost protection system- not the most efficient way to water, but a useful stop-gap while the motor was being changed.

Then the diesel cut out.

When the swearing eventually ceased, the electric pump was fixed and the vintage was saved. A swim in the river was next on the to-do list, a swill at the keg the last.

Well here it is – the most important thought in our minds at the moment is what will the weather be like. So far a great start and the vines are loving it. At this stage we have an average to slightly better than average crop though it is very early days.

Meadowbank by Night

As the advertising goes – you asked for it and now you have got it. A fine time was had by all at our first a la carte evening on the 4^th of December, and we’ll be opening every Friday until April. Enjoy the late summer evening on our terrace with a reasonably tolerable view.

 Can Christmas shopping be enjoyable?

Frankly for me – no. For those those who share my aversion to department stores, shopping centres and CBDs, don’t worry – the Meadowbank shop is here for you. You can even make a Friday evening of it and follow with a glass of wine, dinner, or both. Sharon, our shop manager has been busy over the year accumulating all sorts of bits and pieces that will make choosing for those “difficult” people easy.

Wines for summer

If you have not tried our FGR Riesling then Summer is a great time to introduce yourself. It is one of the few wines I recommend to serve chilled. A great wine to drink as a drink, with luscious mid palate sweetness followed by balanced acidity leaving your palate fresh and clean. Of course being Christmas, don’t forget Mardi – our méthode champenoise sparkling wine. For Christmas dinner our gold medal winning Grace Elizabeth Chardonnay is a great wine to match with ham and turkey.

Although not a wine, Dave our cellar master suggests you try a dash of our Verjuice with soda water over ice – a delightfully refreshing drink for all the alcohol free days we’re now obliged to observe. It also makes a most versatile gift – I hear you can even cook with the stuff!

Have a great Christmas,

Gerald