This has those fine-fruited and vanillin overtones of a youthful red destined for greatness. It’s been decanted an hour, but still shy in the glass. Dense and black - in colour and purpose. It’s fragrance seems to be held firmly in check by structure at the moment, but it’s there just waiting for the right time. A full spectrum of blue, black and red fruits woven with fine cacao dust. Superb acidity. Give this at least five years and it’s going to be a wonderful dance partner with steak. I dare say it will be right now too, but it’d be a shame not to wait and see what his one can really do in time.
From the pinnacle of the Fabre range, Viñalba Diane is owner-winemaker Hervé Fabre’s tribute to his eponymous wife. Old vines, high altitude, aged 16 months in French oak. The wine, that is, not his wife. It’s apparently a malbec/cab franc kind of blend, but with no varieties listed on the label, it’s likely seen all the fun Bordeaux-type things. It’s a detailed wine, and harmonious. It’s certainly a fitting tribute for true love - of vines and wives.
Full price $140.00 from the winery on 3 July 2018.
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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
- Malbec, Cabernet Franc
- Serving Temp.
Mendoza is a beautiful region within Argentina that is known for their powerful Malbecs, although the region has begun to branch out to prove that they're not a one grape wonder. Being responsible for nearly 80% of the total production, the region produces Malbec, Cabernet Sauvignon, Chardonnay, Syrah, Tempranillo, Chenin and various other grapes. Food focused wines that will satisfy any curious wine drinker.
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.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...