They’re not joking when they say ‘shiraz blend’. This little number has been put together from select parcels of McLaren Vale cabernet, merlot, grenache, cab franc and mataro. That’s not forgetting, of course, the major shiraz component. It was created with the European market in mind - they’re no strangers to blends there. There are loads of big, rich ripe fruits, of course, but a certain elegance pervades its mosaic-like palate. There are soft, subtle nuances in flavour you wouldn’t get from a straight varietal alone. Alongside fruit-cake berries sit coffee grounds, dried Provence herbs and a soft tickle of baking spice. Something a little different from Haselgrove, and very welcome at that.
Full price $25.00 from the producer on 5 February 2020.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- McLaren Vale
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Shiraz, Cabernet Merlot, Grenache, Cabernet Franc, Mourvedre
- Serving Temp.
From the producer
A unique blend combining Shiraz, Haselgrove's most treasured variety, with carefully selected parcels of Cabernet Sauvignon, Merlot, Grenache, Cabernet Franc and Mourvedre to produce a wine of sheer indulgence. Rich and vibrant, this wine displays aromas of red berry fruits and cassis with hints of dried herb, white pepper and cedary spice. The palate is luscious and mouth filling with generous flavours of plum and black cherry supported by velvety tannins and a long persistent finish.
Haselgrove are one of the wines I can remember Dad stocking when I was a whippersnapper, one of the names that is reminiscent to me not of flavour but of warm, fireside dinners and a happy upbringing. It’s taken this wine to remind me that I haven’t seen any in his cellar for a while though, and this has me wondering why. A quick trawl online will reveal that Haselgrove started to become lost in the sea of good wine and misdirected sales intentions, until 2008 when four Italian-Australians came to its rescue. Thus began a renaissance for Haselgrove. With over 100 years of history, Haselgrove is a name synonymous with the Australian winemaking industry. Spearheaded by exciting Senior Winemaker Greg Clack since 2003, Haselgrove have really hit their straps of late, with the vision of the new owners and the freedom given to Greg. The refreshed focus is on freshness of wine, and multi-regionality is a new feather in their cap. This more holistic and far-seeing approach is starting to pay big dividends in wine quality.
McLaren Vale is a region that lives in the shadow of the hype of the Barossa. While it has played on Shiraz as its drawcard, and continues to battle (quite rightly) with the supreme power of the Barossa, perhaps the most exciting wines from this region are its old vine Grenache and Mataro (Mourvedre/Monastrell - whatever you want to call it), and its more recent foray into Spanish and Italian varietals. Both the sun's warmth and the reliable salty afternoon gully breeze make the climate closer to Mediterranean than many other Aussie regions, and some of the Fiano, Vermentino, Tempranillo and Sangiovese from here are sublime (to name only a few). Awareness, proper consideration and sense of place are key attributes to the region's success, and its recent win against urbanisation reinforces the value of the viticultural region.
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.