BIG Barossa & McLaren Vale Reds - Black Friday Edition

This is one producer that made waves with our mofos in the last year. They came onto the scene hot, all due to their jaw-dropping wines that we could offer you at eye-popping prices. When we hear they had been holding some of their 2017 shiraz for a special cellar release, we just had to be a part of it. So here you go: immaculately made, impeccably cellared shiraz from the best of the best. Now that is a good deal.

Sam Kim called this wine "gorgeously fragrant", we'd go a step further, we'd say it's so fragrant that if you popped a bottle on a Wednesday, you'd still be smelling ripe blood plums on Friday morning. It's not just the nose either, cling onto your socks Mofo, the first sip of this will knock them clean off.
The fruit for this hottie was sourced from 68 to 105-year-old vines in the famed Marananga sub-region of Barossa. Destemmed (with 20% stalks added - it is grenache after all), matured in seasoned French oak and shipped off all around the country to be enjoyed by thirsty little Mofos like us! Seems simple enough right? Wrong! This is where the nuance comes in, the slope of the Marananga hills, the soil type, the brand of the barrels and, most importnantly, the know-how of the winemaker. Luck for us this winemaker knows everything there is to know about the land, the soil, the barrels and whatever else you could possibly think of. A smart wine made by a smart, albeit mysterious, man!

When we heard 5th generation McLaren Vale legends, Angove, were turning their hand to Barossa shiraz, we sat up and took notice. When we actually tasted the thing, we nearly fell off our chairs. Deep, dark, dense, delicious. This is a complete steal. This wine was crafted using traditional techniques at the historic, century-old Angove winery. After gentle de-stemming, wild fermentation was embraced in open fermenters to let the site’s character shine. Twice-daily hand plunging and pump-overs built colour, structure and complexity. Once dry, the wine was basket-pressed and sent to French oak for a long, slow maturation. Blackberry compote, aniseed and crushed herbs leap from the glass, supported by overt cedar and warming spice. The palate is rich and full-bodied, with a velvety texture that weaves dark plum, mocha and savoury oak into a seamless whole. Bright acidity and fine tannins stretch the finish long and clean. This is Barossa done beautifully. Drink now - it'll last for 10 years in the cellar but just drink it, it's so good right now.