“This wine is produced by Donovan Rall, a really young exciting producer and we’re very excited about importing some of wines exclusively to Australia. A beautiful example of some of the most exciting wines coming out of South Africa.” – John, Head of Buying
Winemaker Donovan Rall has been rallentlessly (see what I did there?) making some of the best wines in South Africa, year after year. Such is the cult following, that we had to do some serious sweet-talking to get our hands on a tiny quantity of these beauties.
This Rall Red represents a more serious and structured style with respect to previous years. It’s taken full advantage of its three years in bottle to settle into its stride. There’s a charmingly rustic quality on display. Like a calloused pair of hands, it’s firm and comforting. There’s nothing airy fairy about this wine. It’s rich and earthy, with red and black fruit bubbling up from undertones of black pepper and exotic spice. It’d be lost without some refreshing acidity, but that is happily delivered in spades. If you love top-notch wine, but can’t be doing with pretence, this is for you. Just honestly brilliant winemaking and great drinking.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- South Africa
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 75% Syrah, 15% Carignan, 10% Cinsault and Grenache.
- Serving Temp.
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.