Penley Estate Wild Ferment Shiraz 2016
- Medium bodied
There’s ‘wild’ like driving devil-may-care with the roof down when it’s raining because YOLO. Then there’s wild like stumbling out of dense jungle after seven years lost, squinting in the light at skyscrapers in the distance with the curiosity of a newborn, and the unshaven hairiness of a gorilla. Luckily, this one’s more the former.
The flavour is typical Coonawarra shiraz, with dense blueberries and blackberries, chocolate and rhubarb, with just a breath of eucalypt. But it’s also much more fun than your bog-standard wine. The tannins are almost powdery and very approachable. The palate is framed by fine spices and the whole package is deliciously enjoyable. Look after your poor car - buy this instead.
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!
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.
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.
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...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.