Who am I? I am one of the most sophisticated vinos to ever join the mofo cellar. I was born in 2014. My parents are 5 red star producers. I have 95 Halliday points to my name. I taste like dark chocolate and smell of satsuma plums. I am a shiraz.
Who am I?
Still guessing? Well, we’re not about to blow our own secret, BUT, what we can say is this elegant wine is proof that the temperate rolling hills of McLaren Vale are the home of world class shiraz. Nurtured on ancient South Australian soils, hand-picked and matured in used oak, the winery responsible for birthing this single vineyard shiraz has taken a very hands-on approach, and it definitely shows.
The nose is all rich berries and dark fruits, the perfume of rose and tobacco lingers long after your first sip and the palate boasts more than a hint of vanilla. It’s an intoxicating and enlightening drinking experience, but really, what else would you expect from a first class shiraz?
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- McLaren Vale
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
McLaren Vale is a region that lives in the shadow of the hype of the Barossa. While it has played on Shiraz as its drawcard, and continues to battle (quite rightly) with the supreme power of the Barossa, perhaps the most exciting wines from this region are its old vine Grenache and Mataro (Mourvedre/Monastrell - whatever you want to call it), and its more recent foray into Spanish and Italian varietals. Both the sun's warmth and the reliable salty afternoon gully breeze make the climate closer to Mediterranean than many other Aussie regions, and some of the Fiano, Vermentino, Tempranillo and Sangiovese from here are sublime (to name only a few). Awareness, proper consideration and sense of place are key attributes to the region's success, and its recent win against urbanisation reinforces the value of the viticultural region.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Baharat beef kebabs with chickpea tabouli
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1.2kg beef scotch fillet, cut into 2cm pieces
- Olive oil spray
- 2 cups store-bought tabouli
- 400gcan chickpeas, rinsed, drained
- Lebanese bread, to serve
- Eggplant dip, to serve
- Combine the paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves in a large bowl. Add beef and toss to coat. Thread beef on to 12 skewers. Preheat grill on medium-high. Spray skewers with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking.
- Combine tabouli and chickpeas in a bowl. Divide the bread, skewers and chickpea tabouli among serving plates. Serve with eggplant dip.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...