Landhaus The Hero Shiraz Mourvedre 2015
- Rich, full-bodied
- Barossa Valley
“Shiraz mourvedre is a lot of fun and it just sounds nice as well. Like Madeleine Gyllenhaal. It’s big and it’s bold with redcurrant and a little bit of blueberry in there – why not? Then mourvedre comes in and balances it out really nicely. There’s some beautiful savoury elements – that’s what the mourvedre brings – as well as really silky tannins. There’s even a little bit of acidity which is really nice and that makes it a bit punchy.” – Maddie, Mofo Wine Broker
“A match made in heaven you could say, like me and… Jake. A bottle of this by the fire with some dark chocolate to warm you up and warm the cockles of your heart. I think it’s for anyone who likes something a bit bolder but something a bit interesting, you know, something left of field. Give it a go, what’s the worst that could happen?”
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
- 50% Shiraz, 50% Mourvedre
- Serving Temp.
Fermented in 1 and 2 tonne open fermenters, the Shiraz and Mourvédre are fermented on skins for 7 to 8 days at a cool temperature to enhance the pure berry fruit and is hand plunged 3 times daily. It completed primary and MLF in oak and then matured for 10 months in oak, matured on lees to maintain fruit profile and animation, minimal SO2. Topped up every 3 weeks.
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...
Tagliatelle with ragu sauce
- Beef ragu sauce
- 1 tablespoon balsamic vinegar
- 200g green beans, trimmed
- 2 tablespoons fresh oregano leaves
- 2 tablespoons chopped fresh basil leaves
- 1/3 cup shaved parmesan
- Chopped fresh flat-leaf parsley leaves, to serve
- Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
- Meanwhile, combine ragu sauce and vinegar in a saucepan over medium-high heat. Bring to a simmer. Add beans. Cook for 3 to 4 minutes. Stir in oregano and basil. Season with salt and pepper.
- Add pasta to sauce. Toss to combine. Serve sprinkled with parmesan and parsley.