Stand in Wine Master Hilton Chapman selected the wines for the monthly tasting. In order of appearance,  Goaty Hill 2010 Pinot Noir Tamar Valley Tasmania 13.5% alc, Tyrrells Vat 6 2010 Pinot Hunter Valley 13.3%alc, Coldstream Hills 2008 Pinot  Yarra Valley Victoria 14% alc, Corton Grand Cru 2005 Domaine du Pavillon Clos des Marechaudis  13.5% alc and two masked wines which were revealed as:Tyrrells 2007 4 Acres Shiraz Hunter valley13.5%, Domaine Lucien Barrot et fils Chateau Neuf du Pape 1999 13.5% alc. The first two wines were the least favoured by members simile pinots, the Coldsteam hills was elegant with substance some hard tannins made in a difficult year.The Corton was disappointing 05 a good year it had power and intensity but lacking the bouquet and flavour we'd normally associate with a wine of this quality.The Chateau Neuf du Pape was regarded as the wine food match for the afternoon it showed very good soft fruit good mature wine

The wines were matched with some spicy, but not too much so, food from Gary Patterson and excellent canapes from his son David . These took the form of a trout and grated horseradish served on spoons and smoked rainbow trout with galangal, garlic,chili fish sauce mixture topped with fried shallot and lime, palm sugar sauce served on betel leaves. There was more than enough to satisfy the 46 members who turned up for the tasting. 

 With them came a Tyrrells 2012 Belford chardonnay 13% under stelvin fruit driven chardonnay no dominant oak with some acid it went well with the canapes. also served was Lustau Amontillado los arcos sherry nutty dry and rich.    

The main course of duck breast cooked in a sauce of asian spices but no overwhelming heat  and  moist with accompanying sliver beet and a slightly crunchy potato gratin. There were good flavours to match the wines, and the bigger ones went better with the food.

The cheese was a "Pereezin Capra al Foglia di once" form Veneto Ital and semi hard pasteurised Goats Milk wrapped in walnut leaves it came to the table at perfect temperature it had  a savoury finish and walnut character with dense texture.

The  coffee was ethiopia sidamo guji a complex acid coffee with berry flavour and fragrance.