Mount Avoca 'Back Blocks' Shiraz 2014
- Medium bodied
The drought is over (literally) and we’ve got one of our favourite Pyrenees producers back in the cellar with this showstopper of a ‘14 shiraz. Hand-crafted by the 5 star legends at Mount Avoca using local vigneron blends with Estate-grown fruit, this cool-climate shiraz has taken the most exceptional fruit from what was an exceptional vintage and created an aromatic drop with a bucketload of Pyrenees personality.
Packed with fresh plum, cherry and stewed rhubarb, this is a shiraz blessed with a lively palate and a subtle licorice, nutmeg and cacao complexity. It’s refined, it’s elegant, it’s a knockout 95 point Victorian red for just $12. Prepare yourselves, mofos.
“Good colour; the complex bouquet of blood plum, multi-spice and licorice is faithfully reproduced on the medium-bodied palate, plus the benefit of supple tannins and good oak integration. Neatly composed and then some.”
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
- Serving Temp.
Both large static and traditional open top fermenters were used to ferment on skins for seven to ten days, using a variety of yeasts to increase fruit vibrancy and complexity. MLF was encouraged on skins and completed in tank prior to 12 months ageing in old and new French, American and Hungarian hogsheads. The final blend is a compilation of fruit from a number of growers in the region, along with some estate fruit. The regional blending from several vineyards has produced wonderful complexity and depth of flavours.
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...
- olive oil
- 6 rashers higher-welfare dry-cured smoked streaky bacon , sliced 1cm thick
- 2 sprigs of fresh rosemary , leaves picked and finely chopped
- 2 cloves of garlic , peeled and finely sliced
- 1 onion , peeled and finely chopped
- 500 g quality British beef mince
- 200 ml red wine
- 1 x 280 g jar of sun-dried tomatoes
- 2 x 400 g tins of plum tomatoes
- 500 g dried spaghetti
- Parmesan cheese
- Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the red wine.
- Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving.