We’re a talkative bunch here at the fo’, especially when we’re perched at the tasting bench tucking in to the good stuff and sharing our thoughts. But as we tried the Lodge Hill Shiraz, an eerie silence swept the room. Some stared out the window in deep contemplation, some with a bowed head and a cheeky grin. So this is what wine from Halliday’s winery of the year tastes like. Gee, our wonderful members will be over the moon that they get access to this. It’s classic Clare shiraz, with rich dark fruit coupled with an elegant restraint, aromatic nose and a long finish. With a swathe of medals and points already, it ain’t just Halliday that digs this wine. Tremendous drinking for you and (if you can bear to share) the family.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Clare Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
From the producer
The palate is dominated by dark fruits and brambles, spice and a hint of warming oak, with a seamless flow and integrated tannin.Juicy dark fruit flavours persist through the finish, with a hint of violet to close.
The Lodge Hill Shiraz, on the Clare Valley’s eastern ranges, has soils of rich, chocolaty loam over almost vertical sheets of rock. The cracks between the rock have filled with soil, providing passage for the vine roots and free drainage – the ideal environment for low yielding Shiraz vines.
Riesling lovers need look no further. If there was ever a shrine to the rizza gods then it would be in the Clare. But go beyond the pristine, dry and steely whites that made the region world famous, and you’ll find some special reds worthy of attention. Shiraz and cabernet are among the frontrunners, with examples from Kilikanoon, Jim Barry, Leasingham, Tim Adams and Skillogalee regularly receiving top marks from Sir Halliday. There’s also some pretty smart grenache, cabernet franc and cabernet malbec coming out of the region too. So if you’re into plummy, well structured red wine styles, then you’ll find rich pickings here.
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.