Della Fay Reserve Shiraz 2013
- Medium bodied
“As a buyer there’s nothing better than flipping through the pages of Halliday’s book and coming across a winery that you haven’t heard of before, and it blows you away. That’s exactly what happened when his latest book came out the other week and I opened up to a random page. Della Fay? Don’t know it. But want to.” – Karel, Mofo Wine Buyer
“When we tried it with the team it really, really started to open up. It started off quite tight but after half an hour in the decanter some lovely layers of fruit really enveloped on it. It’s actually really rich and full-bodied with a very, very broad palate. A little bit of age on it which is great if you want to tuck into it straight away, but in my mind it needs minimum 3-5 years to really show its personality.”
“So it’s Western Australian, from Margaret River where the signature grape is cabernet. Over the last 10 years there have been some real champions of shiraz there and I’ll tell you what, Della Fay has really put its stamp on that variety in that region. It’s 97 points and $24.50 a bottle – boom.”
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
- Serving Temp.
Two hours drive south of Perth, and north of Margaret River, Geographe was officially recognised as one of Australia's wine regions in 1999 and is has over 1,200ha under vine. The region includes premium brands like Willow Bridge, Palandri and Capel Vale, as well as the world's largest free children's play park in Australia, The Apple Fun Park at Donnybrook. Sounds like fun for the whole family to me!
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.