This is a cracking Shiraz from up Bendigo way. Co-fermented with viognier, like they do in certain parts of the Northern Rhône (and at Clonakilla), it gives this wine massive aromatic lift and heady complexity. Bendigo is relatively warm, so this is full of spicy dark fruits, balanced by plush plums and powerful cocoa-rich oak. There are violets too, and a real rustic earthiness will come through with time. If you’re ready for a change from soft, shapeless shirazes from hot climes, this is the perfect sidestep. Fine but present acid and tannin to give shape and a rock-steady backbone. Enjoy now or over the next five to ten years.
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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.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Shiraz, viognier
- Serving Temp.
Bendigo is full of gold dust, and not just the mineral kind. The granite hills, warm days ensure that reds and robust whites ripen ideally here, and retain their delicate flavours in the cool, continental nights. Think Shiraz, Cabernet and Riesling and you're on the right track, with a bit more oomph than its slightly cooler neighbours, Avoca and Seymour.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Creamy mustard veal with pappardelle
- 1 tablespoon olive oil
- 375g cherry truss tomatoes
- 225g dried pappardelle pasta
- 1/4 cup plain flour
- 8 (650g) thin veal escalopes
- 50g butter
- 2/3 cup dry white wine
- 2/3 cup Bulla creme fraiche
- 1/3 cup pure cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon finely chopped fresh chives
- Steamed green beans, to serve
- Heat oil in a large frying pan over medium heat. Add tomatoes. Cook for 5 minutes or until skins start to split. Transfer to a plate. Cover to keep warm.
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
- Meanwhile, place flour on a large plate. Dust both sides of veal lightly in flour. Melt half the butter in pan over medium high heat. Add half the veal. Cook for 1 to 2 minutes each side for medium, or until cooked to your liking. Remove from pan. Cover to keep warm. Repeat with remaining butter and veal.
- Add wine to pan and cook for 3 to 4 minutes or until reduced by half. Add creme fraiche, cream and mustard. Simmer for 2 to 3 minutes or until thickened slightly. Stir in chives. Serve veal with pasta, sauce, tomatoes and beans.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...