Penley Estate are the renaissance winery of Coonawarra. With the winemaking prowess of Kate Goodman behind them, they’re going from strength to delicious strength with no sign of letting up. This powerfully flavoursome Coonawarra shiraz is a love letter to the grape and the region. Bright blueberries infused with mint, eucalypt and cedar provide plenty of adventure on their own. But it’s also a fantastic food pairing and the definition of a crowd-pleaser that all your mates will enjoy.
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine! Wine’s a journey. Where do you want to go?
Winemaker: Kate Goodman
Kate’s considered one of Australia’s best winemakers, and was snaffled up a few years back by Penley in what can only be described as a major coup for the winery. Kate made her name setting up Yarra winery Punt Rd, and wineries who can claim to have stained her hands include Wirra Wirra, Tim Knappstein and Seppelt. She’s aiming for “life and lightness” in her wine, respecting the quality of the fruit. Bring it on.
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.
Coonawarra is renowned for its cabernet. To write off other varieties, though, would be simplistic. Some of the best wine from the region is shiraz, which is frequently overlooked in the search for the perfect cab sav. It's riesling is a surprise dark horse, too. Not to belittle Coonawarra cab either, but it's funny how often we get caught insisting that one variety is the best expression of a specific place, grown in a variable environment with so many factors at play. All we're saying is: don't miss the great wines that aren't the usual suspects. Coonawarra has quite a few amazing hands other than their trump card.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 3 medium tomatoes, diced
- 1/3 cup roughly chopped fresh coriander leaves
- 1 avocado, peeled, mashed
- 2 1/2 tablespoons lime juice
- 400g beef rump steak, thinly sliced
- 40g packet fajita seasoning
- 1 1/2 tablespoons olive oil
- 2 brown onions, thinly sliced
- 1 red capsicum, thinly sliced
- 8 large flour tortillas
- Lemon wedges, to serve
- Combine tomato and coriander in a bowl. Combine avocado and 2 teaspoons lime juice in a separate bowl.
- Combine steak, seasoning and 1 tablespoon oil in a bowl. Heat remaining oil in a large frying pan over high heat. Add onion and capsicum. Cook, stirring, until golden and softened. Transfer to a bowl. Cover to keep warm. Reduce heat to medium-high. Cook steak, in batches, until cooked to your liking. Combine steak, onion mixture and remaining lime juice in a bowl.
- Meanwhile, heat tortillas following packet directions. Serve tortillas with tomato mixture, avocado mixture, beef mixture and lemon wedges.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...