D'Sas Sangiovese 2016
- Textured, savoury
Ah D’Sas, you’ve done it again. Wait, that’s McCain, but still an incredibly appropriate comment. A 5 star winery and Dark Horse Winery of the Year in 2016, these guys seriously know their stuff and now that this sangiovese has arrived, it’s not just their prosecco that’s a favourite at Mofo HQ.
The previous vintage of this sangio landed 95 points from James Halliday and the ‘16 is looking just as good. A single vineyard vino from the Greenstone Vineyard, it’s packing red berries and cherries and is, of course, ready for all foods Italian. Bulking for summer, right?
“Elegant yet powerful, this gorgeous expression shows lifted aromas of dark plum, spiced cherry, thyme, toasted almond and game on the nose, leading to a concentrated palate that is fleshy and rounded. The wine offers delightful berry fruit flavours with seductive spicy/savoury nuances, wonderfully framed by polished tannins.”
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
- 100% Sangiovese
- Serving Temp.
There are two distinct styles of Heathcote wine, which can get confusing. There's Wild Duck Creek Duck Muck at the giant end of the spectrum for Greenock Creek lovers (I'm talking 17.5% alcohol!). And then there's Jasper Hill, Heathcote Estate, Chalmers' new Heathcote outfit and some new alternative varieties that seem to be making it into the best weird and wonderful natural wines in the country. Think Shiraz here traditionally, but don't be afraid to try the Nebbiolo, Fiano and Lagrein from painstakingly selected vineyards. They're refreshingly delicious.
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.