Ravish Mélange

Ravish Mélange is a right bank Bordeaux-Style blend inspired by the Pomerol wines of Château Pétrus.

Ravish is an exotic wine of medium to dark purple color. The nose is concentrated with ripe fruit, opulent, almost overripe black cherry and blackcurrant, liquorice, violet and truffle flavors leaving a ghostly vapor that seems to linger.

The decadent, full mouth feel is a treat of concentrated flavors like cherry, cranberry and spicy raspberry while still keeping its alcohol, tannins and acidity nicely in check, finishing with hints of soft caramel coffee or chocolate and distinguished by its amazing balance and length on the palate.

Ravish Mélange is a right bank Bordeaux-Style blend inspired by the Pomerol wines of Château Pétrus.

Château Pétrus grows grapes on twenty seven acres of vineyards in Pomerol appellation in the Bordeaux wine region of France and is a right bank wine.

The chateau traces its heritage back to 1750 continuously producing the most expensive Bordeaux wine and although never officially classified, the chateau has long been considered on par with the Premiers Grand Cru from the left bank.

Petrus's flavor profile typically features aromas of ripe mulberry, black currant and spicy vanilla oak. The wine has incredible power, depth and richness which allow it to age for decades.

Pétrus only produces one red Bordeaux wine which today is a made almost entirely of Merlot grapes however the superior historic vintages were blended to the following general specification:

  • 2% Cabernet Sauvignon
  • 88% Merlot
  • 10% Cabernet Franc

In England Pétrus was served at Queen Elizabeth II's wedding while in America it became the favorite wine of the Kennedy family, all of which greatly helped to perpetuate its grandeur and incredible reputation.

Pétrus represents one of the world's most exciting, revered and expensive red wines. A right bank Bordeaux from the appellation Pomerol. Bill has never forgotten the thrill of his first bottle, enjoyed with Chef Max in the cellar under a Sydney restaurant.

I really wanted to make my own version of Pétrus and since I make a multi-gold medal winning Merlot from the Pétrus Clone 181 in a vineyard where I engineered the soil chemistry to match Pétrus and my vines are the same clone and same age why not make a Pomerol style wine? . . . Bill Williamson

We created Ravish as an homage to Pétrus.

Discussions with Bill about Bordeaux

Ravish ~ to overwhelm with emotion, filling with delight

Why "Ravish" ~ it will hold you spellbound with a feeling of delight, filled with wonder and enchantment from this incredible soft yet powerful wine.

Mélange ~ Mélange is a French term for a mixture, (from mêler, "to mix"), used especially when the result is attractive or exciting. Applied to American Bordeaux style wines as we do it becomes synonymous with Meritage.

Cheese, Sausage and Tomato Panini

Cheese, Sausage and Tomato Panini

Panini is an Italian dish of cooked foods like meat and cheese in between two slices of toasted bread loaves or rolls. Typically made with the ciabata or the rosetta varieties of breads, Panini are then toasted in a Panini Press or a fry pan. This version uses Point Reyes Toma Cheese, Aidell’s Organic Garlic and Basil Sausage and Tomato.

Chicken Parmigiana

Chicken Parmigiana

Tender pieces of crumbed chicken are topped with homemade tomato sauce and grated cheese, and then oven baked until the cheese is golden and melted.

Chickpea Bacon Curry with Jasmine Rice

Chickpea Bacon Curry with Jasmine Rice

Chickpeas are simmered in a fragrantly spiced bacon and curry sauce mixture then served over jasmine rice with our Ravish Melange. So quick and easy to make, and tastes absolutely delicious.

Cottage Pie

Cottage Pie

A wonderful rustic dish, full of flavors warming to the body and spirit, cottage pie is made with ground beef, vegetables and topped with mashed potatoes.

Herbie's Lamb Curry

Herbie's Lamb Curry

Lamb curry is a classic dish from northern India and the most popular of all curries. This is rich full-bodied curry with just a small amount of heat.

Osso Bucco

Osso Bucco

Osso Buco is a Milanese specialty of cross-cut veal shanks braised with vegetables, wine and broth. This tomato-based version may be served with polenta or mashed potatoes.

Ritzy Carrot Casserole

Ritzy Carrot Casserole

Sometimes you just don't feel like cooking a big dinner and just want something soft to snack on while enjoying a great bottle of red wine. Jen Jen in our office feels like that five nights a week so she came up with this simple little vegetarian dish that will work with our Ravish Mélange.

Roast Vegetables with Herbs

Roast Vegetables with Herbs

Something magical happens when vegetables get roasted in the oven when common vegetables turn into food gold. While vegetables are wonderful roasted with olive oil, salt and pepper, they become almost elegant with the addition of fresh herbs.

Tcho Chocolate Torte (flourless)

Tcho Chocolate Torte (flourless)

This Chocolate Torte uses no flour, allowing the chocolate to take center stage in a decadent way. The beauty of this dessert is in its simplicity, so serve it by itself or with a few berries and some freshly whipped cream.

Vietnamese Beef Stew

Vietnamese Beef Stew

It’s stewing season so lets have fun and get complex. A little spicy and fragrant with French origins, this beef stew is in a league all of its own. Rich beef stock, aromatic spices, hearty vegetables, and brightened with complex herbs it’s a perfect nourishing dish to make on a grey day or a lazy Sunday.