Despite the historic nature of the winery that makes it, this is a surprisingly slick, modern syrah. Fresh and spicy, with fragrant herbal notes overlaying perfectly ripe red berries and sweet-tart plums. Firm but approachable tannin makes for a physically satisfying experience, and there’s no lack of complexity to delve into.
“This has attractive, fresh and spicy aromas with herbs and leaves, arranged in a slew of ripe red berries and plums. The palate has a plush and succulent array of fine, sheet-like tannins. Great depth and balance. Drink or hold.”
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% Syrah
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with quick sauce bordelaise and boulangere potatoes
- 2 tbs olive oil
- 2 tsp chopped thyme leaves
- 2 garlic cloves, chopped
- 4 x 200g rib-eye steaks (on the bone)
- 2 cups (500ml) red wine (preferably Bordeaux)
- Bouquet garni (a few thyme and parsley sprigs and bay leaves, tied with string)
- 2 eschalots, finely chopped
- 2 cups (500ml) beef consomme or demi-glaze (see note)
- 1 tbs red wine vinegar
- 20g unsalted butter
- Watercress or salad leaves, to serve
- Boulangere potatoes:
- 100ml each duck fat (see note) & dry white wine
- 2 small onions, thinly sliced
- 2 tbs thyme leaves
- 8 desiree potatoes, peeled, cut into
- 3-4mm slices (a mandoline is ideal)
- About 300ml chicken stock, heated
- For the potatoes, preheat the oven to 180°C and grease a 2-litre baking dish.
- Heat the duck fat in a large frypan over medium-low heat. Add onion and thyme and cook, stirring, for 8 minutes or until soft. Add the white wine and simmer for 2-3 minutes until almost evaporated, then add the potato and stir to coat.
- Layer the potato mixture in a baking dish, overlapping in a circular pattern. Pour over enough stock to submerge the potatoes. Cover surface closely with baking paper cut to fit, then cover pan with foil. Bake for 20 minutes, then remove the foil and paper and bake for a further 30 minutes or until stock is absorbed and potato is golden.
- Meanwhile, combine olive oil, chopped thyme and garlic in a small bowl, then season. Brush steaks with the marinade and set aside while you make the sauce.
- Place wine, bouquet garni and eschalots in a pan over medium-high heat. Bring to a simmer, then cook, stirring occasionally, for 3-4 minutes until reduced by half. Add the consomme, then cook for a further 15-20 minutes until reduced by half again. Strain through a sieve, then keep warm.
- Meanwhile, preheat a chargrill pan or frypan over high heat.
- In 2 batches if necessary, grill the steaks for 3 minutes each side for medium-rare or until cooked to your liking. Loosely cover the steaks with foil and rest for 3 minutes.
- Stir the red wine vinegar into the sauce, then whisk in the butter to give it a nice glossy finish.
- Divide steaks among serving plates, drizzle with sauce, then serve with the boulangere potatoes and salad leaves.