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Info Plantagenet
10 May 2013 | Info Plantagenet

Sauvignon Blanc Semillon and dry Rosé now introduced to Omrah range

Plantagenet Wines, maker of internationally recognised wines from the Great Southern region of Western Australia, now have two more aromatic wines from the 2012 vintage to add to the new Omrah range: the 2012 Sauvignon Blanc Semillon and 2012 Rosé.

With consumers beginning to look for lighter styles of wine, the addition of a Sauvignon Blanc Semillon and a dry Rosé were a natural extension to the Omrah range.  Both of these wines capture the essence of the Omrah brand through contemporary winemaking styles and packaging. Market research shows continuing category growth in the classic Western Australian blend of Sauvignon Blanc and Semillon and the rapid consumer acceptance of dry savoury style Rosé.

Priced at $18.99 and with a fresh new look, the Omrah range showcases the very best of cool-climate wines from the Great Southern region. Winemaker Cath Oates notes “These wines really demonstrate what Omrah is all about – they are easy drinking wines, great with food and really speak of the type of wine being made in the Great Southern region. Coming into summer this is the style that a lot of wine consumers are looking for. The wines are crisp, fresh and bursting with flavour”.

Omrah Great Southern Sauvignon Blanc Semillon 2012
“The combination of the two varieties, Sauvignon Blanc and Semillon allows for the winemaker to create a wine that has many facets, with Sauvignon Blanc giving perfume and tropical fruits, while the Semillon provides notes of citrus and provides the backbone of the wine with its fine acidity, a character best expressed in cooler regions.”
Cath Oates – Winemaker

Omrah Great Southern Rosé 2012
“In the 2012 vintage we decided to use our Tempranillo grapes to produce our Rosé, specifically as it has a lovely fragrance, red fruit characters and a higher natural acidity to give the wine focus and freshness. It’s a dry style with vibrant red cherry aromas and notes of strawberry and raspberry. This juicy wine has mouth filling fruit flavours from the inclusion of the Shiraz, a savoury edge and a refreshingly tight finish.”
Cath Oates – Winemaker

Time Posted: 10/05/2013 at 6:44 AM
Info Plantagenet
10 May 2013 | Info Plantagenet

Red Wine and Mushroom Risotto


  •     6 cups of chicken broth (approx)
  •     10 fresh basil leaves
  •     1 Sprig fresh thyme
  •     2 tablespoons extra virgin olive oil
  •     3 tablespoons minced shallots (or onions)
  •     1 and 1/4 cups Italian Arborio rice
  •     1/3 cup good quality red wine (Plantagenet of course! Don’t cook with anything you’re not prepared to drink)
  •     1 1/2 tablespoons balsamic vinegar
  •     2-3 cloves garlic, sliced thinly
  •     1 cup chopped mushrooms (fresh or re-hydrated porcini mushrooms are best)
  •     2-3 tablespoons salted butter
  •     2 tablespoons grated Romano cheese
  •     1/4 cup chopped Italian parsley for garnish
  •     Grated Parmigiano-Reggiano to serve



  1. In a large stock pot, heat the stock and herbs. Keep simmering throughout preparation of the dish.
  2. Next, over medium heat in a large pan, heat the olive oil. Add shallots or onions. Stir to coat for 1-2 minutes.
  3. Add Arborio rice. Stir to coat rice really well, but do not brown. (The purpose in coating the rice with olive oil is to help control the absorption of the cooking stock) If the onions seem to have used up most of the oil, add more.
  4. Once coated, add the red wine and balsamic vinegar, and allow most of it to be absorbed.
  5. Add the mushrooms, stir in briefly, but do not allow the pan to completely dry up.
  6. Add enough stock to cover the rice completely and lower the heat to low. As the liquid level drops below the rice slightly, add back enough stock to re-cover. Stir the rice occasionally so that it does not stick and so it cooks evenly. (Don't transfer the thyme from the stock to the risotto)
  7. Continue this process for about 20 more minutes. Taste the rice at this point to see if it is almost tender. If so, allow the present liquid level to drop until about 90 per cent absorbed. Stir in the butter and Romano cheese vigorously, then turn off the heat. The butter and cheese will provide that elegant "creaminess" that good risotto is noted for.
  8. Garnish your red wine risotto with fresh Italian Parsley and shaved slices of parmigiano-reggianno.
Time Posted: 10/05/2013 at 3:32 AM