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Winemaker Trevor Knaggs – King River Estate

A ride on his Harley-Davidson motorcycle following the King Valley’s corkscrew bends is just one way Trevor Knaggs likes to cool down at the height of summer.

‘I love jumping on the bike and going for a ride in this magnificent part of the world,  especially when the temperature starts to drop in the late afternoon,’ says the owner of King River Estate.

Summer in the King Valley is the winemaker’s favourite time of the year. ‘It stays pretty green up here despite the heat and the cellar door has lots of shade.’

If he’s not heading out on his motorcycle, Trevor looks forward to a glass of chilled 2012 King River Estate Pinot Grigio at the end of a busy summer day. ‘I love having a wine with friends sitting in the open end of the old dairy, soaking up the views of the vines and distant mountains.’

The pinot grigio’s clean crisp palate of stonefruits, green apple and a hint of almond meal makes it a great summertime drop, says Trevor, who recommends serving it with seafood, particularly seared prawns or salmon. ‘I often barbecue salmon or cook it in the oven with fresh herbs, a squeeze of lemon juice and a twist of pepper, then serve it with a green salad or a mash and a glass of the pinot grigio – a great combination.’

Trevor also loves a tender barbecued steak, which he often pairs with a chilled chardonnay ,such as the 2012 Chardonnay Cuvée Sauvage. ‘I think it’s good to think outside the square – you don’t have to have red wines with red meats and the chardonnay is a lovely mix of primary fruity characters with ripe stonefruit and melon aromas,’ he says.

The King River Estate 2011 Sangiovese Rosé, with its hints of bright cherries, mulberries and mixed spices, is a popular summertime wine that Trevor believes is a fine match for an antipasto platter.

As for dessert, Trevor’s idea of a winning combination is chocolate ice-cream with a glass of sparkling merlot.

These days, Trevor is known not only for his wine but for his pizzas. Soon after renovating the old dairy, he installed a wood-fired pizza oven and now serves three varieties at the cellar door. The secret to a great pizza, he says, is in limiting toppings to four ingredients.

‘Everyone who comes here and orders a pizza seems to enjoy it and I always recommend a glass of the sangiovese or the merlot to have with it,’ he says. ‘To me, summer dining is casual, no fuss and just enjoying the outdoors.’

Cellar door open: daily 11am-5pm. 
3556 Wangaratta-Whitfield Road, Edi, Victoria 
Tel 03 5729 3689