Landhaus Tempranillo Garnacha 2016
- Textured, savoury
- Barossa Valley
Landhaus are a 5 red star, boutique producer out of the Barossa making super stylish, super seductive wines like this awesome temp-grenache blend. It’s unoaked and fruity with flavours of boysenberry and pepper and, better yet, it’s going for $11 bucks a bottle. You heard me – a Barossa red for only $11.
There are only 260 cases available so if you’re a fan of Spanish-style reds and drinking premium wine at a tasty price, get on this deal as quick as you can.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Barossa Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Tempranillo, Garnacha
- Serving Temp.
Landhaus is a 5 Red Star producer that keeps it all in the family, seriously - with John and Barbara Jaunutis at the helm, overseeing the management and their talented son Kane, looking after the winemaking side of things… well, this is a recipe for success. Since the release of their first Vintage Shiraz in 2004 - Landhaus’ star has been on the rise. Committed to their philosophy of producing premium and super premium wines that are uncompromisingly ‘stylish, seductive and sophisticated’ – we’re excited to see what’s next for this Barossa Valley family producer.
'Barossa Valley'. This is Australia's key wine brand overseas, in the US especially. It's our riposte to 'Champagne', 'Scotch' and 'Barolo'. My mind conjures these images, in this order: Shiraz, Penfolds wine, Maggie Beer condiments. All of which can GET - IN - MY - BELLY! But there is so much more to the Barossa than first glance. There are fringe (and not so fringe) winemakers actively working to classify the valley's subregions, and this is a very worthy cause. From Moppa to Seppeltsfield to Marananga there's a lot of variation, and the styles produced can vary immensely. This is the next step in the vision of this region (which, let's face it, is a baby in the scheme of things), as it gets acquainted with its strengths, weaknesses and future opportunities.It's a region that's not sorry to produce the big, fruit-driven wine styles that make it so popular. So drink to the future of the Barossa, because it's as bright as any other region on the world stage.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pizza with bocconcini, prosciutto & rocket
- 1 x 440g bought pizza base with tomato paste
- 5 bocconcini, thickly sliced
- 80g (1/2 cup) pitted black olives
- 80g baby rocket leaves
- 30g (1/3 cup) shaved parmesan
- 7 thin slices prosciutto, torn in half
- Preheat the oven to 250°C. Place an oven shelf in the lowest position. Place pizza base on a baking tray. Top with bocconcini and olives.
- Bake on the lowest shelf of oven for 8 minutes or until the bocconcini melts and the base is crisp.
- Meanwhile, combine the rocket and parmesan in a bowl.
- Top the pizza with the prosciutto and the rocket mixture to serve.