{"id":72061,"date":"2020-10-17T05:00:40","date_gmt":"2020-10-16T19:00:40","guid":{"rendered":"https:\/\/timesnewsgroup.com.au\/goldenplains\/?p=72061"},"modified":"2020-10-13T16:09:34","modified_gmt":"2020-10-13T06:09:34","slug":"summerfield-wines","status":"publish","type":"post","link":"https:\/\/timesnewsgroup.com.au\/goldenplains\/news\/summerfield-wines\/","title":{"rendered":"The butcher, the baker, the winemaker – Eat Drink West"},"content":{"rendered":"

Triple-threat producer, Summerfield Wines in Top 100 Wineries<\/strong><\/p>\n

FOURTH-generation owner of Summerfield Wines, Mark Summerfield, is more than just a viticulturalist.<\/p>\n

Not only does he run his Moonambel vineyard, there\u2019s a restaurant, an accommodation venue and so much more on the Pyrenees property.<\/p>\n

Passionate about food, Mr Summerfield grows pork and lamb, butchers it himself, bakes his own bread and pastries, and makes the famous red wines his surname is known for across the country.<\/p>\n

\"\"
Shiraz, cabernet and merlot are the heroes of the Summerfield Wines brand.<\/figcaption><\/figure>\n

\u201cI don\u2019t know anywhere in Australia that is doing something like what we\u2019re doing, using as much of our own produce as we can,\u201d he said.<\/p>\n

\u201cWe grow all of our own rare-breed Berkshire pigs and Australian Suffolk lamb, which are black-faced like Shaun the Sheep.<\/p>\n

\u201cI\u2019ve been taught to bake using a woodfire oven, so we do our own top-end woodfired breads in German and Italian styles, and we do all our own doughs for our pizzas here, which have all of our own pork and lamb on them.\u201d<\/p>\n

While developing Summerfield\u2019s offerings, the producer has been grateful to have connections in high places.<\/p>\n

One of his winery members was one of the uppermost trained bakers in Australia, cutting his teeth on woodfired ovens when he was an apprentice.<\/p>\n

He was willing to teach Mr Summerfield the tricks of the trade, and now all the restaurant\u2019s bread on offer is made on site, using those specialty techniques passed down.<\/p>\n

Beginning a venture into beekeeping to produce his own honey, Mr Summerfield said wine is, and has always been the star of his family\u2019s brand.<\/p>\n

\"\"
Summerfield produces rare-breed Berkshire pigs which Mark Summerfield butchers and cooks within the restaurant.<\/figcaption><\/figure>\n

\u201cAll of our food is surrounding what we\u2019re really famous for, which is our winery; the backbone of the business. We specialise in red wines.<\/p>\n

\u201cShiraz, cabernet and merlot are the heroes, then we have varying levels of those. I make a Family Series of wines which are under the names of my kids, Saieh, Sahsah, and Taiyo; our family\u2019s fifth-generation in Moonambel,\u201d he said.<\/p>\n

\u201cJo, which is our premium wine, is named after my late brother, which is really cool.\u201d<\/p>\n

Summerfield is now in the top three per cent of James Halliday\u2019s Top 100 Wineries in Australia.<\/p>\n

The Moonambel site\u2019s visitation stats have grown exponentially in the last couple of years, with the support of rural and regional Victorians.<\/p>\n

\"\"
Australian Suffolk lambs are another Summerfield specialty.<\/figcaption><\/figure>\n

From 25 to 50 people maximum visiting per week, the venue now tends to welcome between 150 and 300 people on a typical weekend.<\/p>\n

Mr Summerfield said it\u2019s a \u201cwonderfully central\u201d attraction for people in nearby regional centres, or for city slickers as it\u2019s only two hours from Melbourne.<\/p>\n

\u201cOne point five million tourists are coming to Ballarat to see family each year, and looking for something to do, so it was a no-brainer to build on our business and its ambience.<\/p>\n

\u201cWe\u2019re an outside-inside dining place. We\u2019re putting in a 300-plus square metre area of turf, and a pergola, where people can relax for hours,\u201d he said.<\/p>\n

\u201cSit back, spend the day or stay in our accommodation, enjoy the food and have a great time. We\u2019re not a one trick pony.\u201d<\/p>\n

Visit summerfieldwines.com.au<\/strong><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Triple-threat producer, Summerfield Wines in Top 100 Wineries FOURTH-generation owner of Summerfield Wines, Mark Summerfield, is more than just a viticulturalist. Not only does he run his Moonambel vineyard, there\u2019s a restaurant, an accommodation venue and so much more on the Pyrenees property. Passionate about food, Mr Summerfield grows pork and lamb, butchers it himself, […]<\/p>\n

Read More…<\/a><\/p>\n","protected":false},"author":139,"featured_media":72063,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[7],"tags":[],"post_folder":[],"class_list":["post-72061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nThe butcher, the baker, the winemaker - Eat Drink West - Golden Plains Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/timesnewsgroup.com.au\/goldenplains\/news\/summerfield-wines\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The butcher, the baker, the winemaker - Eat Drink West - Golden Plains Times\" \/>\n<meta property=\"og:description\" content=\"Triple-threat producer, Summerfield Wines in Top 100 Wineries FOURTH-generation owner of Summerfield Wines, Mark Summerfield, is more than just a viticulturalist. 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