Ahh Christmas. It’s the most wonderful time of the year, and this just happens to be the most wonderful wine of...well, maybe all time. One sip of this and your bells will be jingling in ecstasy, your sleigh on a one way trip to palate pleasure town and your stocking? Well, your stocking will be fuller than Santa’s sack.
Oh grow up, mofo. This is Christmas, a time of family friendly fun, so get your mind out of the gutter. And there ain’t nothin’ more fun and friendly than a shiraz blend with dark chocolate and black fruit flavours. James Halliday gave it 93 points and it has also picked up three gold medals and a trophy during its short lifespan. Better yet, this juicy ‘14 number is handpicked like all good presents, so if you’re looking to impress your Kris Kringle this year, this is the drop for you.
“The question about this wine is not the role of shiraz, let’s accept it’s good, very good. But the role mataro plays in the construction of the wine, it lifts and heightens the shiraz, it’s the seasoning or whatever one wants to call it, what can’t be denied is it works. 94 points and worth the $40 asked.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- McLaren Vale
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Established in 2010 and headed up by Matt Head (that's not a pun, right?), who was fresh off a 15 year stint across the Hunter Valley, California and the Margaret River, Parous is a South Australian producer that styles wines using grapes sourced from the Barossa and McLaren Vale. An excellent producer and a friend of the 'Fo, we absolutely adore anything and everything Parous produces.
McLaren Vale is a region that lives in the shadow of the hype of the Barossa. While it has played on Shiraz as its drawcard, and continues to battle (quite rightly) with the supreme power of the Barossa, perhaps the most exciting wines from this region are its old vine Grenache and Mataro (Mourvedre/Monastrell - whatever you want to call it), and its more recent foray into Spanish and Italian varietals. Both the sun's warmth and the reliable salty afternoon gully breeze make the climate closer to Mediterranean than many other Aussie regions, and some of the Fiano, Vermentino, Tempranillo and Sangiovese from here are sublime (to name only a few). Awareness, proper consideration and sense of place are key attributes to the region's success, and its recent win against urbanisation reinforces the value of the viticultural region.
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...