Rolf Binder Heysen Shiraz 2016
- Rich, full-bodied
If you’re serious about Barossa and want to understand exactly why this region is by far the most famous of this country’s many vino hotspots, then we highly recommend freeing up some space in your cellar for a case or two, or ten, of Rolf Binder. The fruit is picked from low yielding vineyards along the famous Heysen walking trail of the estate and after careful pressing off from a week on skins, this precious juice spends nearly 2 years maturing in french oak. And the rich, concentrated fruit holds up beautifully, retaining hints of elegance and restraint alongside powerful secondary notes of dark chocolate, coffee beans and liquorice lashings all the way down to it’s earthen core. If you weren’t lucky enough to enjoy the 2015 vintage of the Heysen, worry not. Now is your chance to pounce on the ‘16. If your cellar had arms, they’d reach out and pat you on the back.
“While all the parcels of a rich, ripe Barossa shiraz are strutting their stuff, they've come together well to create a balanced wine. Full-bodied, ripe, plump tannins and a freshness overall.”
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.
The famous Heysen Trail is a 1,200 kilometre hiking trail that passes through some of South Australia’s most diverse and breathtaking landscapes, traversing coastal areas, native bushland, rugged gorges, pine forests and vineyards, as well as rich farmland and historic towns. It also happens to run along the western border of the Rolf Binder ‘Chri-Ro’ estate and the Shiraz vineyard adjacent to it is home to some special vines planted by Rolf and his father in 1972. The Heysen Shiraz is one of our top Shiraz wines and was first released in 1989. It is made from dry grown Shiraz planted in sandy soils with a varying amount of 1-4% Cabernet Sauvignon, depending on the vintage.
Typically matured in larger format, French puncheon barrels for a more restrained oak treatment, the Heysen is characterised by a velvety texture and more aromatic style.
Confusingly, the Barossa Zone (aka 'Barossa') encompasses the Eden and Barossa Valley regions (the word 'Valley' being the key differentiator). If you don't want all your eggs in one basket, or all your shiraz from one region, this is one solid way to get some complexity of layers (of course, it's not all about shiraz - ha! Yes it is). Despite being about the same area, Eden Valley only has about 20% of the area under vine that its more famous neighbour manages. But it's no surprise that you'll find many of the big and boutique players sourcing their most expensive wines from a little higher than the Barossa Valley floor. So if you see a wine labelled as 'Barossa', you might just be looking at something that extra bit special.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Fillet of venison with red wine and wild mushrooms
- 600ml red wine (such as shiraz)
- 1/3 cup (80ml) Madeira or dry sherry
- 1/3 cup (80ml) balsamic vinegar
- 6 eschalots, sliced
- 1 fresh bay leaf*
- 1 thyme sprig
- 2 cups (500ml) cranberry jus or good-quality beef stock**
- 10g dried chanterelle or porcini mushrooms***
- 1kg venison fillet****
- 1 tbs olive oil
- 30g unsalted butter
- 1 tbs plain flour
- Redcurrant jelly, to serve
- To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.
- Preheat the oven to 200°C.
- Place the dried mushrooms in a small bowl, pour over a little boiling water and set aside to soak for 10 minutes.
- If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.
- Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
- Drain mushrooms, reserving the liquid. Heat the butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
- Slice the venison and serve with sauce and redcurrant jelly, accompanied by the salad and tartiflette.