We all know by now that syrah and shiraz are the same varietal, right? But do we all know that Chile is producing excellent syrah? The country is best known for carmenere and cab sav when it comes to reds, but some of its best winemakers are doing great things with Australia’s favourite grape. It would be more than fair to say that Viviana Navarette is one of Chile’s best if not THE best winemaker there - Tim Atkin MW just named her Chilean Winemaker of the Year 2020.
This single vineyard syrah is from Canelo, and coffee bean, a dusting of cocoa and blackberry are the key flavours here, with hints of licorice and toffee apple. It’s medium-bodied with a moderate temperament and inherent nuance that time in the cellar will enhance. Pop into the decanter today or pair with something luxurious at the very least...
Part of our Women in Wine Collection
We are committed to ALWAYS having wines available that are made by women. In an industry that’s still dominated by men, we believe in celebrating the incredible work women are doing. Here’s to our Women in Wine!
Viviana Navarette: Viviana’s star keeps rising in the Chilean wine world. She is adept at both large commercial and small batch winemaking. In fact, Tim Atkin MW just named her Chilean Winemaker of the Year for 2020. It doesn’t get much better than that.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
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.