If you haven’t heard of The Mule, welcome to the light of day my friend, it’s a wonderful world out here. You’ve joined a pretty hefty crowd – over 4000 cases of this wine have gone to thirsty mofos. So get excited.
The world of The Mule is cool, complex and tasty (we drank it at our staff Christmas party, so you can imagine how cool and complex we were that night). This vino is biodynamic, and made by Gourmet Traveller’s winemaker of the year (Steve Flamsteed). But don’t spread the word, because the bottom line is that mofo faves often disappear before our very eyes. Poof, gone.
“The palate displays wonderful fruit purity and concentration, well supported by silky texture and supple mouthfeel. It is beautifully perfumed and inviting on the nose showing black/blueberry, spiced cherry, floral, espresso and toasted almond characters. The palate displays wonderful fruit purity and concentration, well supported by silky texture and supple mouthfeel. Youthful, yet offers excellent harmony, balance and drinkability, and it promises to develop magnificently.”
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.
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...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...