When Mofo Buyer extraordinaire AKA John Clark calls something one of the offers of the year, you know it’s time to break out your biggest glass. This shiraz mataro blend is made from 110-year-old shiraz vines and 119-year-old mataro vines, an old vine vino that is the Barossa at its very best.
Crafted by Lou Miranda Estate, this big, powerful blend has those rich, dark fruit flavours you’d associate with the Barossa, as well as lashings and lashings of American oak. If you’ve down with the Barossa and everything it offers, then these post-pensioner vines are going to really make your day. The older the vine, the less fruit it produces, the more concentrated the flavour, so concentrate hard and get around this boutique beauty.
“The Shiraz was sourced from vines planted in 1907 and the Mataro in 1897, drinking this wine is drinking vinous history from one of Australia’s most celebrated regions. An inky dark red, the nose is dense and concentrated with plum and black cherry that's softened by seductive oak and a touch of briar and earth. The palate shows a wine of such concentration, but also one that maintains both contrast and elegance. It's awash with blue and black fruits with interwoven oak spice and a seemingly infinite yet meticulously maintained web of tannin. There is a leathery note that starts to develop on the mid to back palate that adds yet another layer of complexity before melding with spice laden plum to finish. The length is significant.”
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
- Shiraz Mataro
- Serving Temp.
'Barossa'. 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...
Creamy mustard veal with pappardelle
- 1 tablespoon olive oil
- 375g cherry truss tomatoes
- 225g dried pappardelle pasta
- 1/4 cup plain flour
- 8 (650g) thin veal escalopes
- 50g butter
- 2/3 cup dry white wine
- 2/3 cup Bulla creme fraiche
- 1/3 cup pure cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon finely chopped fresh chives
- Steamed green beans, to serve
- Heat oil in a large frying pan over medium heat. Add tomatoes. Cook for 5 minutes or until skins start to split. Transfer to a plate. Cover to keep warm.
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
- Meanwhile, place flour on a large plate. Dust both sides of veal lightly in flour. Melt half the butter in pan over medium high heat. Add half the veal. Cook for 1 to 2 minutes each side for medium, or until cooked to your liking. Remove from pan. Cover to keep warm. Repeat with remaining butter and veal.
- Add wine to pan and cook for 3 to 4 minutes or until reduced by half. Add creme fraiche, cream and mustard. Simmer for 2 to 3 minutes or until thickened slightly. Stir in chives. Serve veal with pasta, sauce, tomatoes and beans.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...