Harewood Estate Cabernet Merlot 2015
- Textured, savoury
- Great Southern
If you know us, you know we love Harewood. And while we know that the vagaries of subjectivity vs objectivity mean that points are far from everything when it comes to wine, the thought behind the reviews are important, and nice vindication for the conviction behind our love for wines like this one.
As such, I’ll be deferring to the review from Master of Wine Ned Goodwin via the Halliday Wine Companion below, because, well, I couldn’t have said it better myself.
“A forceful and fully loaded wine at this price, packed with black fruits of every description together with anise, clove, bitter chocolate and a gentle undercarriage of dried Australian scrub, this offers excellent value. Vanillin oak tannins confer some authority and poise. While far from modest, the alcohol is tucked in nicely.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Great Southern
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 60% Cabernet Sauvignon 35% Merlot and 5% Cabernet Franc
- Serving Temp.
Originally established in 1988, Harewood Estate is today owned by ex-Howard Park winemaker, James Kellie and his family. Since purchasing the winery in 2003, we have seen Harewood's reputation skyrocket to stardom in the past 10 years. Establishing itself as one of Western Australia's best wineries, they are celebrated for their award-winning cool climate red and white wines. The recipient of 9 consecutive Halliday 5 Red Star ratings since being in Kellie's hands, we anticipate many more accolades to come for this classy producer.
Great Southern is, believe it or not, the country's largest wine region at 200km east to west, and 100km north to south. No surprise then, that the countryside and climate changes dramatically from end to end, and that there are five subregions: maritime Albany; neighbouring Denmark; Frankland River, favouring Bordeaux reds; cooler Mount Barker renowned for stunning Riesling; and even cooler, granitic, continental Porongorup where Cabernet defers to Pinot Noir and Chardonnay. As a large region to source from, variety and style can vary immensely, but you can count on quality, as there are so many great vines to choose from.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Fillet of venison with red wine and wild mushrooms
- 600ml red wine (such as shiraz)
- 1/3 cup (80ml) Madeira or dry sherry
- 1/3 cup (80ml) balsamic vinegar
- 6 eschalots, sliced
- 1 fresh bay leaf*
- 1 thyme sprig
- 2 cups (500ml) cranberry jus or good-quality beef stock**
- 10g dried chanterelle or porcini mushrooms***
- 1kg venison fillet****
- 1 tbs olive oil
- 30g unsalted butter
- 1 tbs plain flour
- Redcurrant jelly, to serve
- To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.
- Preheat the oven to 200°C.
- Place the dried mushrooms in a small bowl, pour over a little boiling water and set aside to soak for 10 minutes.
- If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.
- Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
- Drain mushrooms, reserving the liquid. Heat the butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
- Slice the venison and serve with sauce and redcurrant jelly, accompanied by the salad and tartiflette.