Mount Avoca Back Block Shiraz 2017
- Rich, full-bodied
A firm favourite is back with a new vintage, and looking damn special. Mount Avoca have certainly made full use of 2017’s sensational conditions.
Dark, tart berries support a seductive, savoury profile. A meaty, spicy aroma, with a touch of suede and tannins that grip to your tongue like tiny silken magnets. Dense blueberries, black cherries, and a faint menthol lift. Then, on second sip, there are violets, kirsch and chocolate. I’d probably polished off about three glasses before I realised I was supposed to be writing a tasting note.
Ah, hey Back Block... did we just become best friends?
“Ripe, charming and beautifully fragrant, the bouquet shows dark fruit intensity together with elegant notes of floral, mixed spice, olive and cedar. It is supple, flowing and soothing on the palate with pristine fruit intensity backed by beautifully pitched fine-grained tannins.”
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.
From the producer
One of the best vintages for many years as the cool summer resulted in a later harvest than usual and the slower ripening producing exquisite flavour development and wonderfully intense flavours. Inky dark with classic black cherry, ripe plums and hints of nutmeg. This full-bodied Shiraz has delightful length and persistence and the abundant soft, supple tannins are balanced by the sweet fruit and acid backbone. A wonderfully complex Shiraz that drinks superbly now and will continue to improve for many years.
Mount Avoca Winery
Owned by Matthew and Lisa Barry, this 5 red star winery have been kicking goals since their inception in 1970 and 45 years on, continue to craft first-class wines that please new and long-term fans alike. Celebrated for their award winning estate wines which include: Shiraz, Sauvignon Blanc, Cabernet Sauvignon, Chardonnay, Merlot, Cabernet Franc and Semillon); they’ve separated their range into three tiers based on price range (Moates Lane, The Growers Blend and Estate range), however, the end goal is mutual, to create affordable well-structured wines, rich in flavour, balance and structure.
The Pyrenees are a diverse region in Western Victoria, intersected by the southern extension of the Great Dividing Range. The wines that perform particularly well here include rich, spicy Cabernet, Shiraz and sparkling wine (white and red).
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Fillet of venison with red wine and wild mushrooms
- 600ml red wine (such as shiraz)
- 1/3 cup (80ml) Madeira or dry sherry
- 1/3 cup (80ml) balsamic vinegar
- 6 eschalots, sliced
- 1 fresh bay leaf*
- 1 thyme sprig
- 2 cups (500ml) cranberry jus or good-quality beef stock**
- 10g dried chanterelle or porcini mushrooms***
- 1kg venison fillet****
- 1 tbs olive oil
- 30g unsalted butter
- 1 tbs plain flour
- Redcurrant jelly, to serve
- To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.
- Preheat the oven to 200°C.
- Place the dried mushrooms in a small bowl, pour over a little boiling water and set aside to soak for 10 minutes.
- If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.
- Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
- Drain mushrooms, reserving the liquid. Heat the butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
- Slice the venison and serve with sauce and redcurrant jelly, accompanied by the salad and tartiflette.