https://www.monapillaestate.com.au/the-story daily 0.75 2020-01-21 https://www.monapillaestate.com.au/the-shiraz daily 0.75 2020-01-21 https://static1.squarespace.com/static/5e266ca1e0556233b700e137/t/5e26b8bae8e5303c32756085/1579743264895/ The Shiraz - Premium Shiraz. For pricing and other information regarding our Premium Shiraz, click below. https://static1.squarespace.com/static/5e266ca1e0556233b700e137/t/5e26b7293779916755184ac0/1579597353828/ The Shiraz - The Maker. “I guess the essence of what I do for Monapilla Estate is to make a wine that your old man loved to drink. Old school big rich soft proper McLaren Vale Shiraz, easy drinking, but at the same time flavoursome and interesting”. - Ben Riggs https://static1.squarespace.com/static/5e266ca1e0556233b700e137/t/5e26b558a29f9d6b4e7010e9/1579597353832/Monapilla-cellar.jpg The Shiraz - The Cellar. Once our Shiraz has been bottled and labeled, we then move it into our 30 year old cellar. The cellar is built into the hillside which is next to the homestead. This creates a consistent cool temperature within the cellar which is ideal for storing wine. We let the wine rest and age for 12 months before releasing it for sale. https://www.monapillaestate.com.au/contact daily 0.75 2020-01-21 https://www.monapillaestate.com.au/contact-2 daily 0.75 2020-01-21 https://www.monapillaestate.com.au/contact-3 daily 0.75 2020-01-21 https://www.monapillaestate.com.au/contact-4 daily 0.75 2020-01-21 https://www.monapillaestate.com.au/contact-5 daily 0.75 2020-01-21 https://www.monapillaestate.com.au/contact-jwxbh daily 0.75 2020-01-21 https://www.monapillaestate.com.au/contact-dzatp daily 0.75 2020-01-21 https://www.monapillaestate.com.au/the-suffolks daily 0.75 2020-01-21 https://static1.squarespace.com/static/5e266ca1e0556233b700e137/t/5e31332e92580770732a5d67/1580282681693/Lamb-Chops.jpg The Suffolks - Please register your interest in our Suffolk lamb. Whether you’re a restaurant a butcher or someone who just loves good lamb. https://static1.squarespace.com/static/5e266ca1e0556233b700e137/t/5e32c1d16fd544780f0b55fc/1581044945468/Lamb-infographic-rev.png The Suffolks - The Cuts. When deciding on the best way to cook lamb, it’s important to think about which muscles are most active to determine the best use for each cut. Generally a lamb will be divided into three parts: forequarter, loin and hindquarter. Traditionally the loin will give you the most tender cuts followed by the hindquarter, then the forequarter. Along with conventional cuts, there’s also many excellent offal treats within that you can’t forget about. Kidneys, brains, liver and sweetbread are all defiantly worth a try. Another great benefit of lamb is it’s small size. Perfect for a melt in the mouth spit roast. https://static1.squarespace.com/static/5e266ca1e0556233b700e137/t/5e31334c9b1df61a2f0db537/1580282709435/ The Suffolks - Animal Welfare & Conscious Consumption. We honour and respect the animal throughout its life and we most certainly don’t take it for granted that we are using these animals to feed and sustain us. It is incredibly important for our customers to know that for the entirety of the lamb’s life, someone has to ask the question, is this the best thing for that animal? We know exactly what the animal has been through, from the day it’s born to when it ends up on your plate. You can be assured that our lambs have had a happy and healthy life with the highest and most ethical animal welfare standards. https://www.monapillaestate.com.au/home daily 1.0 2020-01-21