This shiraz is so black market that I could barely get my hands on a tasting for this writeup. But luckily, I did. And, as fate would have it, I happened to be sitting in front of a beast of a steak sanga that was just asking to be wined and dined.
It was a match made in heaven. The steak had been perfectly grilled and there was some leftover onions on it as well, so the vino’s boysenberry and sour cherry flavours were doing crazy things with those crispy barbequey bits. Then there was the touch of pepper and spice making sweet, sweet love with the mustard. Man, it was a moment to cherish. Hilltops shiraz party for one is my kinda party.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
The Hilltops (no relation to The Hilltop Hoods...) is quickly emerging as one of the most exciting and new viticultural regions in Australia. Located in Southern NSW and nestled on the South West Slopes of the Great Dividing Range - this discrete region is home to a small number of boutique wineries with vines dating back to the early 1860s, and more recently, the 1970s. Known for its continental climate, i.e. very hot summers and terribly cold winters has given rise to distinctive, award-winning regional wines that never fail to charm.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Open steak sandwiches
- 2 vine-ripened tomatoes
- 60ml (1/4 cup) extra virgin olive oil
- 1 clove garlic
- 1/2 bunch flat-leaf parsley
- 4 sprigs basil
- 1 tbs baby capers
- 1 lemon
- 4 thick slices sourdough bread
- 4 x 175g beef fillet steaks
- 1/2 radicchio treviso
- 1 bunch rocket
- 150g (1/2 cup) mayonnaise
- Preheat oven to 200C. Cut tomatoes in quarters and place on an oven tray. Drizzle with 1 tsp oil and season with salt and freshly ground black pepper. Roast for 10 minutes or until tomatoes start to soften.
- Meanwhile, place garlic and a pinch of salt in a mortar and gently pound with a pestle to a paste. Tear over parsley and basil leaves, add capers, then pound until leaves are bruised. Add 1 1/2 tbs oil, then zest over lemon and squeeze in juice. Season and stir to combine. Makes 2/3 cup.
- Preheat chargrill pan over high heat. Brush both sides of bread with 1 tbs oil, then cook for 1 minute each side or until lightly charred. Divide among plates. Keep pan over heat.
- Slice beef fillets in half horizontally to make 8 thin steaks. Brush with remaining 1 tsp oil, season, then cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest for 5 minutes.
- Meanwhile, trim radicchio and separate leaves. Place in a large bowl. Add rocket, drizzle with 1 tbs herb dressing and toss to combine.
- Spread chargrilled bread with mayonnaise. Top with radicchio salad, steaks and tomatoes, then drizzle with remaining herb dressing to serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...