Bayliss Road Willunga McLaren Vale Shiraz 2014
- Rich, full-bodied
- McLaren Vale
This vino has feel good written all over it. Born in the Vale, this shiraz is bursting with juicy dark berries and plums, spice and lashings of chocolate. It’s kinda like the ultimate wine hug. And at under $10, it’s a dependable and generous mate you can always call up when you’re in need of a little love. So go on, pour yourself a glass of happiness, ‘cause this vino is going to make you smile.
McLaren Vale is one of Australia’s top spots for shiraz and also a contender for most chilled place in the country. It’s picturesque vistas, warm people and proximity to the sea make this a haven you could get lost in for days. While we can’t take you there, this wine offers a similar taste of happiness in a bottle. And at this price, you’ll be saving enough to get over to the Vale in no time!
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- McLaren Vale
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
McLaren Vale is a region that lives in the shadow of the hype of the Barossa. While it has played on Shiraz as its drawcard, and continues to battle (quite rightly) with the supreme power of the Barossa, perhaps the most exciting wines from this region are its old vine Grenache and Mataro (Mourvedre/Monastrell - whatever you want to call it), and its more recent foray into Spanish and Italian varietals. Both the sun's warmth and the reliable salty afternoon gully breeze make the climate closer to Mediterranean than many other Aussie regions, and some of the Fiano, Vermentino, Tempranillo and Sangiovese from here are sublime (to name only a few). Awareness, proper consideration and sense of place are key attributes to the region's success, and its recent win against urbanisation reinforces the value of the viticultural region.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chilli con carne lasagne
- 1 tbs olive oil
- 2 celery stalks, thinly sliced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, chopped
- 650g lean beef mince
- 1 1/2 tsp dried chilli flakes
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tbs tomato paste
- 2 x 400g cans whole peeled tomatoes
- 400g can kidney beans, rinsed, drained
- 2 tbs chopped coriander, plus extra to serve
- 375g packet fresh lasagne sheets
- 150g cheddar, grated
- 200g sour cream
- Preheat oven to 200°C.
- Heat the oil in a large saucepan over medium heat. Add the celery, onion, carrot and garlic, then cook, stirring, for 5-6 minutes until softened and lightly golden. Add mince and cook, breaking up any lumps with a wooden spoon for 5-6 minutes. Add spices and tomato paste and cook, stirring, for 2 minutes until fragrant. Add tomatoes, beans and 1/2 cup (125ml) water and simmer, stirring occasionally, for 25 minutes. Stir in coriander and season.
- Lay one-third of the lasagne sheets in a single layer over the base of a deep 20cm x 30cm baking dish, trimming to fit, then spoon over half the chilli. Repeat the layers, then finish with a layer of lasagne sheets. Combine the cheese and sour cream in a bowl and season, then spoon evenly over the top.
- Bake the lasagne for 20-25 minutes. Scatter with extra coriander leaves and serve.