Imagine being able to walk through the barrel room of a McLaren Vale icon, taste the cream of the crop, and then blend a wine that’s made from only the best. That would be pretty special, right? Well, that’s exactly what we’ve got here. Crafted using first class fruit from two exceptional single-vineyards in the Vale, this outstanding vino pays homage to a stunning vintage and the finest barrels of the season. If you’re into long-lived, luxury shiraz, then this is a must have for your cellar.
Recently, I met the folks who make this and they’re as lovely as the contents of the bottle. Originally from Italy, they arrived in the Vale in the 1950s with a headful of vino dreams that they’ve tirelessly made come true over the past 60 years. A combination of hard work, and collaboration with one of Australia’s most talented winemakers, has earned them a world class reputation. And when you taste this, you’ll understand why.
Full of rich and succulent blackberry, plum, mocha and spice aromas, this is beautifully luscious and silky on the palate, with a squeeze of bright acidity and sophisticated tannins keeping everything perfectly balanced.
In fact, when you weigh it all up, the scales are actually tipped in your favour. So what are you waiting for?
“The nose starts way before close contact. It lifts from the glass at arm’s length. It’s not yeasty, nor is it bacon frying, but the effect it has is like the aroma of bacon, or freshly baked bread. With the expectation of pleasure already set high, the journey has to be special, and it is. Spice, ripe black fruits and a hint of savoury all entwine to please the drinker. 96 points and for those that have it, $68 is a fair price.”
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
- 100% Shiraz
- 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...
Fillet of venison with red wine and wild mushrooms
- 600ml red wine (such as shiraz)
- 1/3 cup (80ml) Madeira or dry sherry
- 1/3 cup (80ml) balsamic vinegar
- 6 eschalots, sliced
- 1 fresh bay leaf*
- 1 thyme sprig
- 2 cups (500ml) cranberry jus or good-quality beef stock**
- 10g dried chanterelle or porcini mushrooms***
- 1kg venison fillet****
- 1 tbs olive oil
- 30g unsalted butter
- 1 tbs plain flour
- Redcurrant jelly, to serve
- To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.
- Preheat the oven to 200°C.
- Place the dried mushrooms in a small bowl, pour over a little boiling water and set aside to soak for 10 minutes.
- If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.
- Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
- Drain mushrooms, reserving the liquid. Heat the butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
- Slice the venison and serve with sauce and redcurrant jelly, accompanied by the salad and tartiflette.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...