The Stoke 'French for Shiraz' Syrah 2019
- Textured, savoury
- Kangaroo Island
Nic Dugmore is the winemaker behind The Stoke - a new-wave take on the remote region of Kangaroo Island. According to Duggie, he went to KI as the first stop on a Australia-wide surfing trip in 2008, and the rest of the itinerary is still awaiting completion! KI is a mediterranean region with sea breezes perfect for grape-growing with only 30 vineyards.
We’re not sure what we love more - The Stoke’s take on the wines of Kangaroo Island or winemaker Duggie’s instagram account. For the wine - they are fresh, vibrant and varietal. As for the social media - it’s fun to the max and features a koala called Drinky Bill.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Kangaroo Island
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
Kangaroo Island, or KI to the locals, is quite obviously a relatively marginal region that can consistently outperform some of the better known regions in the country. So far the offerings that bring smiles to dials are the Bordeaux varietals, ranging from fresh, balanced Sauvignon Blanc to some very well-balanced Cabernet and blends. These are being closely pursued by some of the increasingly popular Italian varietals, which show great promise for elegance from this area. And for the pub trivia fanatic, KI is a mere 13km boat trip from the SA mainland, and seven times the size of Singapore!
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.