Penley Estate I Love SHZ 2017
Wine can take you on journeys like no other. Take this one from Penley Estate, for example. For every case of this delicious Coonawarra shiraz you buy, you could win a trip around the world with your bestie, worth up to $6000! And you’ll know right away if you’ve won - there’ll be a prize-winning letter waiting for you in your box.
Profile
Bright blueberries infused with mint, eucalypt and cedar provide plenty of adventure to enjoy on their own. The wine’s a fantastic food pairing and the definition of a crowd-pleaser that all your mates will enjoy. But maybe, just maybe, there’s a ticket to the other side of the globe waiting for you, too.
Full terms and conditions here.
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.
Full price $35.00 from the winery on 28 June 2019.
Mofo member price is always best price, 100% Happiness Guaranteed. If you find a better price to buy this wine elsewhere, contact our customer team now and we’ll beat it.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Coonawarra
- Vintage
- 2017
- Cellaring
- 2027
- Preservatives
- Sulphites
- Alcohol by Vol.
- 14.0%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- 100% Shiraz
- Serving Temp.
- 17.0°C
Producer
Penley Estate
Ang and Bec Tolley, owners of Penley Estate, take their attitude towards wine from their mother's wise words: "grow up and be fascinating." The family purchased a plot of land in Coonawarra in 1988 and won their first gold medal the following year and from there, the excellence just kept on coming. Ang & Bec were left to ponder the future of Penley Estate when brother Kym retired in 2015, but instead of selling up they decided to "revitalise, reinvigorate and refresh the wine," to do justice to their history – a "rich mix of endeavour, passion and vision with a touch of scandal and madness thrown in for good measure." Kate Goodman, considered one of Australia’s best winemakers, 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.
Region
Coonawarra
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...
Goes with
Beef fajitas
Ingredients
- 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
Directions
- 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.
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