This maker’s all about making wines that people will actually enjoy. It’s all very well marking architectural miracles of winemaking with enough tannin to support a marble dome, but what’s the point if they’re just plain hard to drink at times?
This grenache has your back. Classic, ripe, juicy red fruit and a twist of orange peel on the finish. There’s a hint of spice to keep you on your toes, but ultimately it’s all about soft, round smashability here. No need to pair with food – match with a good conversation or plain old good TV. It’s the kind of wine you’ll crack open to treat yourself to a glass on a ‘quiet night in’, only to find yourself with an empty bottle and a telling case of the hiccups an hour or two later.
What is a Black Market deal?
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
Full price $27.50 from the winery on 8 July 2019.
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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% Grenache
- 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...
Lamb chops with salsa verde
- 12 lamb loin chops from a butcher you trust
- Salsa Verde (makes about a cup):
- 1 golden shallot, very finely diced
- 2 tablespoons of red wine vinegar
- 4 anchovies (good ones, don't skimp)
- Bunch of flat leaf parsley, leaves only
- Bunch of basil, leaves only
- 2 tablespoons of salted capers, rinsed well and roughly chopped
- 150ml good quality extra virgin olive oil
- Make the salsa verde. Put the shallot in a small bowl with the red wine vinegar, and soak for half an hour. After this, bash the anchovies in a pestle and mortar, then gradually add the leaves and capers, leaving a bit of texture at the end. Add in the shallots and a bit of the liquid, then gradually stir in the oil until you reach your desired consistency. Taste and season to your liking with salt (carefully), pepper and some remaining vinegar (or lemon juice) if required. Salsa verde will keep in the fridge for a few days in an air-tight container.
- For the lamb, bring to room temperature before cooking, then season each side with salt and pepper, plus some neutral oil (sunflower or vegetable). Grill over high heat in a cast iron pan (or on a BBQ grill) until cooked to your liking (medium is best for this cut of lamb). Rest for a few minutes before serving with the salsa verde.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...