Hand Crafted by Geoff Hardy GMH Cabernet Sauvignon 2013
- Cabernet Sauvignon
- South Australia
Winemaker extraordinaire Geoff Hardy has long been making his own way in the vino world. It’s not that he doesn’t love his family (he’s 5th gen Hardy), he just likes to put his own stamp on a vintage. And you can’t blame him when he’s producing cabernet sauvignon like this.
We put the overall deliciousness of this cab sauv down to it being a part of the impressive ‘Hand-Crafted’ series. What does this mean exactly? Well, it means this wine has been made with parcels of hand-selected, premium fruit gathered from 5 red star Hardy vineyards across South Australia. Sounds pretty special, right? It is.
It also makes for a downright showstopping bottle of wine. On first sip, our wine expert Kate, got hints of lavender and black olive. On second sip, she got hits of blueberry and violet. On third sip, she was left to rejoice in the lingering taste of swoon-worthy dark chocolate. For less than 10 bucks, this is a damn near perfect red.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- South Australia
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Hand Crafted by Geoff Hardy
The "Hand Crafted" brand by Geoff Hardy of K1 fame has really come of age in recent times, culminating in a Top 10 New Wineries of 2013 accolade by Lord Halliday. Of course, we'd cottoned on to these wines well before launching the 'Fo all those months ago...
Adelaide as a wine region includes Barossa, Fleurieu and the Adelaide Hills. The wines that use this as their region tend to be very interesting, as they'll inevitably use some cooler, stylish fruit from the Hills, bolstered with richer fruit sourced from one of the other two regions. Grange is a multi-regional blend, after all.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Asian-style braised beef short ribs with Chinese broccoli
- 2 tbs sunflower oil
- 1.2kg beef short ribs (see notes)
- 1 onion, chopped
- 1 carrot, sliced
- 1 cup (250ml) light soy sauce
- 1 firmly packed cup (250g) brown sugar
- 4 star anise
- 5 garlic cloves
- 1/2 cup (125ml) rice wine vinegar
- 2 cups (500ml) beef stock
- 1/2 tsp sesame oil
- 3 spring onions, sliced
- Steamed rice, Chinese broccoli and sliced red chilli, to serve
- Preheat the oven to 160°C.
- Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes. Remove from pan.
- Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned. Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer. Add beef, then cover and transfer to the oven. Roast for 2 1/2-3 hours until meat is tender and falling off the bone.
- Serve beef with rice, Chinese broccoli, chilli and remaining spring onion.