There’s this new restaurant in town called ‘Atlas’ (opened by a lovely, but overachieving, 22-year-old) which has a new cuisine every four months. I can barely remember to feed my tamagotchi every four days let alone design a menu. Anyway, it’s crazy awesome. The only thing is, I’m already dreading the day the menu changes from Vietnamese to Israeli because I won’t be able to get that deconstructed-banh-mi-thing anymore. But I guess when you’re that good it doesn’t matter what you do, everything you make will be delicious. Which brings me to this winemaker...
Just like Charlie from Atlas, this winemaker/genius likes to travel around and get the best out of every region. Unlike young Charlie, however, they’ve been around the block more than a few times, meaning they know what do with a McLaren Vale grape.
Look at it this way: a regular banh mi is f*cking good, but Charlie’s version of a banh mi is, like, mindblowing. A regular ‘Vale shiraz is f*cking good, but this ‘maker’s version of the grape is bright, full and concentrated, red-fruits-and-a-promising-finish-kind-of-good. Drinking this – now there’s something I can remember to do every four days.
“The palate displays wonderful fruit purity and concentration, well supported by silky texture and supple mouthfeel. It is beautifully perfumed and inviting on the nose showing black/blueberry, spiced cherry, floral, espresso and toasted almond characters. The palate displays wonderful fruit purity and concentration, well supported by silky texture and supple mouthfeel. Youthful, yet offers excellent harmony, balance and drinkability, and it promises to develop magnificently.”
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...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...