Have you ever had a crush on a smokin’ mysterious type who seemed totally unattainable? We’ve all been there, so you’ll know where we’re at with this. It’s a premium single vineyard shiraz, the kind of legend the other grapes on the vine look up to and say ‘I want to be that wine when I grow up’. Well, breaking news… we just hooked up and can confirm that our infatuation is well-founded, and at just $12.90, this good-looking shiraz is well within your league.
Sourced from a secret location in the Pyrenees, this slinky shiraz has been made by an iconic Yarra Valley producer with quite the reputation. The kind of stuff you’d be proud to boast about, like 100% hand-picked fruit, wild-ferments, gravity-flow winemaking, minimal filtration and a hall of fame that would made you swoon. And boy, doesn’t its good background show ‘cause this charmer has got all the moves. It’s the vino you could introduce to the crew and they’d be happy for you.
If you’re into beautiful cool-climate shiraz, this was made for you. It’s elegant, sophisticated and complex, with fragrant raspberries, plums, pepper and spice. Open your heart mofo, because when you taste this you’re going to fall in love.
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 Pyrenees are a diverse region in Western Victoria, intersected by the southern extension of the Great Dividing Range. The wines that perform particularly well here include rich, spicy Cabernet, Shiraz and sparkling wine (white and red).
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Baharat beef kebabs with chickpea tabouli
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1.2kg beef scotch fillet, cut into 2cm pieces
- Olive oil spray
- 2 cups store-bought tabouli
- 400gcan chickpeas, rinsed, drained
- Lebanese bread, to serve
- Eggplant dip, to serve
- Combine the paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves in a large bowl. Add beef and toss to coat. Thread beef on to 12 skewers. Preheat grill on medium-high. Spray skewers with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking.
- Combine tabouli and chickpeas in a bowl. Divide the bread, skewers and chickpea tabouli among serving plates. Serve with eggplant dip.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...