D'Sas Shiraz 2016
- Textured, savoury
We can’t get enough of the gang, and the wine, coming out of D’Sas. They’re firmly positioned towards the top of our ‘Fo favourites list. And this ‘16 single vineyard Heathcote shiraz is no exception. We sold over 5000 cases of the previous vintage and this evolution is perhaps even more special.
It’s a big, bold, ruby drop that’s been crafted by a Dark Horse winemaker who knows his way around a shiraz grape. Packed full of dark plum and big spices, expect your mouth to be full of balanced tannins and hints of liquorice. Pair it with all things rich and roasted, and you’re in for a good red night.
“Richly fruited and gorgeously expressed, the inviting bouquet shows black/blueberry, red currant, cocoa and toasted hazelnut aromas, leading to a concentrated palate that is fleshy and plush. The wine offers wonderful fruit purity and intensity, brilliantly complemented by velvety mouthfeel and silky 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% Shiraz
- Serving Temp.
From the producer
On release, the 2016 Shiraz show's the plushness and drinkability of 2014, while combining the intensity and x-factor of 2015. The magic of wine!
We strive to produce wines that reflect the unique season that they’re grown in, just as much as the place they come from. The lead-in to the 2016 vintage harvest saw the coldest winter for over 25 years, but the growing season was warm and dry. Excellent ripening weather in January and February brought picking at optimum flavour ripeness forward by about 14 days.
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...
- 12 fresh rosemary sprigs
- 600g lamb leg steaks
- 1 lemon, rind finely grated, juiced
- 1 tablespoon honey
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 700g orange sweet potato, peeled, cut into 1cm-thick slices
- 70g rocket leaves, trimmed
- lemon wedges, to serve
- Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.
- Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.
- Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes. Drain. Drizzle with remaining oil. Season with salt and pepper.
- Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium.
- Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.