Gapsted Limited Release Rutherglen Shiraz 2018
- Textured, savoury
What makes a Rutherglen shiraz, you ask? Well if this one’s anything to go by, it’s all about delicious fruity-earthy complexity and incredible value for money. It’s got a bright strawberries-and-cream vibe that’s balanced by lots of earth and pepper, and a bright acidity that makes this beauty more than just guzzleable. It’s the kind of wine that’s so delicious you won’t mind pouring half a glass down yourself in your attempts to cram as much into your mouth as possible. You might get a few raised eyebrows initially, but after a first sip, your guests will definitely be asking for a funnel to try the same.
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.
Established in 1997, Gapsted Wines are recognised as one of the big boys of the Victorian Alps. Celebrated for their signature cool climate wines and unwavering commitment to producing first class quality, the talented team at Gapsted have adapted a meticulous approach to winemaking which has seen them grow bigger and better with each passing year.
Established in the 1850s, Rutherglen is celebrated as one of Australia's oldest wine regions. Originally 'founded' by Lindsay Brown, who planted his four acre vineyard in the west of Rutherglen, today the region is home to over 20 wineries - from the legendary, to the family owned-and-operated to young boutiques. Sitting neatly in the North East of Victoria, this iconic region is bordered by the Victorian Alps and the Murray river to the north. Famously known for its warm wine-growing conditions - its terroir makes it ideal for growing Mediterranean varietals such as Viognier, Marsanne, Roussanne, Grenache, Mourvedre, to Sangiovese and Fiano, to local favourites Durif and Muscat.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.