First things first, let’s put our hands together for this producer ‘cause Sir Halliday has just awarded them 5 red star status. Only 10% of Aussie wineries make this grade, so it’s a big deal. And so is this shiraz cabernet.
The last vintage sold out in record time, and this new release is set to be a runaway success too. It’s jam-packed with everything we love about the Vale… dark fruits, chocolate, spice, herbal hints and fine tannins. And because you guys have got great taste, we know you’re going to love it just as much as us.
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...
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...