Hollick The Bard Shiraz 2016
- Medium bodied
- Limestone Coast
It’s appropriate that I want to wax lyrical about this wine, isn’t it? It kinda reminds me of my wedding chocolates: a dark raspberry ganache from Koko Black, with a crisp-cracking exterior and a velvet-smooth core. Add in some earthiness and black fruits, plus a few seeds of vanilla bean and we’re getting pretty close. It’s a hearty wine for celebrating life, effortlessly matching savoury to silky; yin and yang in a playful package of delicious mirth, embodying the spirit of the bard it pays tribute to.
Profile
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Limestone Coast
- Vintage
- 2016
- Cellaring
- 2024
- Preservatives
- Sulphites
- Alcohol by Vol.
- 14.5%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- 100% Shiraz
- Serving Temp.
- 17.0°C
Region
Limestone Coast
The Limestone Coast encompasses Coonawarra, Padthaway, Wrattonbully, Mt Benson, Robe and Mt Gambier. A relatively warm wine region on the whole, but peppered with various pockets of cool weather and an overriding maritime influence, it produces wines from rich reds to alternative whites and has the perfect conditions for some amazing dessert wines and Riesling. Including names both big and up-and-coming, if it's a mutli-regional blend you're after, Limestone Coast delivers on quality and value.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Spaghetti bolognese
Ingredients
- olive oil
- 6 rashers higher-welfare dry-cured smoked streaky bacon , sliced 1cm thick
- 2 sprigs of fresh rosemary , leaves picked and finely chopped
- 2 cloves of garlic , peeled and finely sliced
- 1 onion , peeled and finely chopped
- 500 g quality British beef mince
- 200 ml red wine
- 1 x 280 g jar of sun-dried tomatoes
- 2 x 400 g tins of plum tomatoes
- 500 g dried spaghetti
- Parmesan cheese
Directions
- Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the red wine.
- Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving.