Woods Crampton Mataro 2016
- Rich, full-bodied
- Barossa Valley
Grown in the Barossa from 80-year-old vines, this mataro comes from a 5 red star producer who is all about small batch, organic, minimal intervention winemaking. There’s no fining and no filtration in the reds which means they’re big, friendly and, most importantly, delicious. The mataro grape has a really thick skin which creates an intense juiciness, so it’s packed with dark, juicy plums, spice, cherries and hints of herbs. Have it with cheese, have it with dinner, have it by itself – it’s all gravy.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Barossa Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Mataro
- Serving Temp.
How many of us took a one-year detour from life and found ourselves the namesake behind a new wine label in the Barossa Valley? We can safely say, not many, if any… but for label designer Aaron Woods and marketer Nicholas Crampton, this is exactly how their foray in the Aussie wine industry started. Surreal. Their current range comprises of five varieties, including Riesling, Shiraz and Rosé – all made with minimal intervention winemaking techniques at the Sons of Eden Winery and assistance from fellow winemaker, Igor Kucic. Bursting with ambition and a slight case of OCD Woods Crampton has come a long way in a short period of time – recently crowned one of Halliday’s ‘Top 10 Best New Wineries’ and a hollowed 5 Star rating, no easy feat. Already known for their wicked 2012 vintages, we had no doubts that Woods Crampton will be on everyone's lips in years to come.
'Barossa Valley'. This is Australia's key wine brand overseas, in the US especially. It's our riposte to 'Champagne', 'Scotch' and 'Barolo'. My mind conjures these images, in this order: Shiraz, Penfolds wine, Maggie Beer condiments. All of which can GET - IN - MY - BELLY! But there is so much more to the Barossa than first glance. There are fringe (and not so fringe) winemakers actively working to classify the valley's subregions, and this is a very worthy cause. From Moppa to Seppeltsfield to Marananga there's a lot of variation, and the styles produced can vary immensely. This is the next step in the vision of this region (which, let's face it, is a baby in the scheme of things), as it gets acquainted with its strengths, weaknesses and future opportunities.It's a region that's not sorry to produce the big, fruit-driven wine styles that make it so popular. So drink to the future of the Barossa, because it's as bright as any other region on the world stage.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Asian-style braised beef short ribs with Chinese broccoli
- 2 tbs sunflower oil
- 1.2kg beef short ribs (see notes)
- 1 onion, chopped
- 1 carrot, sliced
- 1 cup (250ml) light soy sauce
- 1 firmly packed cup (250g) brown sugar
- 4 star anise
- 5 garlic cloves
- 1/2 cup (125ml) rice wine vinegar
- 2 cups (500ml) beef stock
- 1/2 tsp sesame oil
- 3 spring onions, sliced
- Steamed rice, Chinese broccoli and sliced red chilli, to serve
- Preheat the oven to 160°C.
- Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes. Remove from pan.
- Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned. Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer. Add beef, then cover and transfer to the oven. Roast for 2 1/2-3 hours until meat is tender and falling off the bone.
- Serve beef with rice, Chinese broccoli, chilli and remaining spring onion.