“An iconic release from an iconic producer.”
There is not enough hyperbole in the world to fully convey the epicness (yeah, that’s a word) of this wine. We could call it an incredible, show stopping 96 Halliday point icon and it would still only brush the surface. This one is a big deal. The biggest of deals. This is WA royalty unlike anything you’ve ever seen at the ‘Fo.
We’re not super religious, but there is something about the timing of this holy vino that lends itself to the divine. After all, this is the first time in VIM history that we’ve got our hands on such a prized specimen. We can’t name the 5 red star producer, and we can’t name the blend (that would give this wino baby away), but what we can tell you is that this is the kind of bottle every serious (and premium) wine collector would want in their cellar.
Brooding with mulberry, plum and cassis aromas, this drop is reminiscent of a hallowed cigar box - the kind that’s been housing a little dash of spice and your secret stash of dark chocolate for a decade. The palate is another story entirely, with complex bramble fruits, ground coffee and a super fine structure that leads to superb length.
Sheer class from a famous wine family of royal lineage, if you’re after old school, classic prestige - an iconic release from an iconic producer - then drink on.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Western Australia
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Western Australia is generally used on a wine label when a producer is blending two or more of the state's premium regions, much in the same way that Penfold's Grange is regionally sourced across SA's best areas. WA's regions are renowned for their cool nights and long sunshine hours, and are unique in the world.From the beautiful Margaret River and her ageworthy Cabernets in the west to Great Southern's incisive Rieslings from the east, the region has almost every style covered.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with quick sauce bordelaise and boulangere potatoes
- 2 tbs olive oil
- 2 tsp chopped thyme leaves
- 2 garlic cloves, chopped
- 4 x 200g rib-eye steaks (on the bone)
- 2 cups (500ml) red wine (preferably Bordeaux)
- Bouquet garni (a few thyme and parsley sprigs and bay leaves, tied with string)
- 2 eschalots, finely chopped
- 2 cups (500ml) beef consomme or demi-glaze (see note)
- 1 tbs red wine vinegar
- 20g unsalted butter
- Watercress or salad leaves, to serve
- Boulangere potatoes:
- 100ml each duck fat (see note) & dry white wine
- 2 small onions, thinly sliced
- 2 tbs thyme leaves
- 8 desiree potatoes, peeled, cut into
- 3-4mm slices (a mandoline is ideal)
- About 300ml chicken stock, heated
- For the potatoes, preheat the oven to 180°C and grease a 2-litre baking dish.
- Heat the duck fat in a large frypan over medium-low heat. Add onion and thyme and cook, stirring, for 8 minutes or until soft. Add the white wine and simmer for 2-3 minutes until almost evaporated, then add the potato and stir to coat.
- Layer the potato mixture in a baking dish, overlapping in a circular pattern. Pour over enough stock to submerge the potatoes. Cover surface closely with baking paper cut to fit, then cover pan with foil. Bake for 20 minutes, then remove the foil and paper and bake for a further 30 minutes or until stock is absorbed and potato is golden.
- Meanwhile, combine olive oil, chopped thyme and garlic in a small bowl, then season. Brush steaks with the marinade and set aside while you make the sauce.
- Place wine, bouquet garni and eschalots in a pan over medium-high heat. Bring to a simmer, then cook, stirring occasionally, for 3-4 minutes until reduced by half. Add the consomme, then cook for a further 15-20 minutes until reduced by half again. Strain through a sieve, then keep warm.
- Meanwhile, preheat a chargrill pan or frypan over high heat.
- In 2 batches if necessary, grill the steaks for 3 minutes each side for medium-rare or until cooked to your liking. Loosely cover the steaks with foil and rest for 3 minutes.
- Stir the red wine vinegar into the sauce, then whisk in the butter to give it a nice glossy finish.
- Divide steaks among serving plates, drizzle with sauce, then serve with the boulangere potatoes and salad leaves.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...