Bress Unplucked Shiraz 2019
There is truth to the saying that the simple things in life are often the best. And that’s the approach with the Bress Unplucked Shiraz - made for simple enjoyment. No oak. No need for cellaring. Made to drink now. So there’s nothing to ponder but the fruit-driven wine in front of you. It’s berry good - (pun intended) and made to be gluggable with pizza, pasta and similar Mediterranean inspired dishes. Don’t think. Just drink. And chat. And laugh.
Profile
Full price $30.00 from the winery on 30 October 2019.
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Specs
- Region
- Bendigo
- Vintage
- 2019
- Cellaring
- 2021
- Preservatives
- Sulphites
- Alcohol by Vol.
- 14.5%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- 100% Shiraz
- Serving Temp.
- 17.0°C
Winemaking
Viticulture
Unwooded Shiraz wines such as those produced in the famed Cote du Rhone, rely on fruit being picked at optimum fruit flavour ripeness. With vintage 2019 being a text book dry growing season, we picked our fruit full of intense varietal flavour. In the winery we completely destemmed the fruit and fermented it in our marvellous 2 tonne open fermenters. Post fermentation, the wines were left on their skins for between 7 and 12 days to integrate the skin tannins into the wine. Post pressing, the wine underwent natural malolactic fermentation and was allowed to naturally settle in stainless steel tanks. This wine is lively, plush, generous of spirit but best of all is just a delightful drink. Enjoy with gusto.
Region
Bendigo
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...
Goes with
Peppered steak with creamy mushroom sauce
Ingredients
- 1 tablespoon cracked black pepper
- 4 scotch fillet steaks, trimmed
- 50g butter, chopped
- 3 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 150g shiitake mushrooms, stalks removed, thinly sliced
- 4 sprigs thyme
- 2 tablespoons red wine or beef stock
- 1/3 cup thickened cream
- mashed potato and baby spinach, to serve
Directions
- Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side until cooked to your liking. Transfer to a plate. Cover with foil.
- Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
- Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach or salad.
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