We’ve had this before but have patiently waited a couple of years to see it again. It’s very well made shiraz and time has been kind to it, as it languished in the cool winery cellar. Andrew Santarossa makes some very smart vino, and this limited edition red shows off the quality of his grapes. From the big and bold end of Heathcote on Cambrian soil, it’s packed with spicy plum and rich earthy notes, cracked black pepper, plus a little leather in the mix. The palate is bright, mouthfilling and firm but velvety, and in the perfect spot for a steak night at your place.
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.
Fratelli means ‘brothers’ in Italian, so it’s fitting to discover that the three men behind Fratelli Wines are the Santarossa brothers. What all started as a dream to start up a family owned winery has become a reality for the trio, whose focus on producing honest, expressive wine sourcing premium Victorian fruit has seen them produce an impressive collection of red and white wines. Balancing an old world approach to ‘terroir’ with innovative techniques, they've produced a family of wines, which like the three brothers share the same values but have a distinct personality that is all their own.
There are two distinct styles of Heathcote wine, which can get confusing. There's Wild Duck Creek Duck Muck at the giant end of the spectrum for Greenock Creek lovers (I'm talking 17.5% alcohol!). And then there's Jasper Hill, Heathcote Estate, Chalmers' new Heathcote outfit and some new alternative varieties that seem to be making it into the best weird and wonderful natural wines in the country. Think Shiraz here traditionally, but don't be afraid to try the Nebbiolo, Fiano and Lagrein from painstakingly selected vineyards. They're refreshingly delicious.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peppered steak with creamy mushroom sauce
- 1 tablespoon cracked black pepper
- 4 scotch fillet steaks, trimmed
- 50g butter, chopped
- 3 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 150g shiitake mushrooms, stalks removed, thinly sliced
- 4 sprigs thyme
- 2 tablespoons red wine or beef stock
- 1/3 cup thickened cream
- mashed potato and baby spinach, to serve
- Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side until cooked to your liking. Transfer to a plate. Cover with foil.
- Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
- Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach or salad.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...