Mule Single Vineyard Rosé 2017
Mofos, it’s back. Our biggest-selling Aussie rosé has returned thanks to the talented hands of 2016’s Winemaker of the Year and Giant Steps maestro, Steve Flamsteed. 1200 cases of the previous vintage flew out the door last summer and the ‘17 has arrived just in time, bringing juicy notes of sour cherries and strawberries to the glass. It’s bright, it’s light and it’s the perfect pairing for seafood or you know, a second glass.
Profile
Reviews
Sam Kim
“Elegant, bright and inviting, the bouquet shows raspberry, rockmelon, lemon peel and floral characters with a touch of savoury complexity. The palate is light and refreshing, and delivers delicate fruit intensity and fine texture, wonderfully framed by juicy acidity, finishing long and crisp. Made from sangiovese, this is a fabulous drink. At its best: now to 2019.”
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Specs
- Region
- McLaren Vale
- Vintage
- 2017
- Cellaring
- Now
- Preservatives
- Sulphites
- Alcohol by Vol.
- 12.5%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- ―
- Serving Temp.
- 8.0°C
Region
McLaren Vale
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...
Goes with
Seared scallops & vegetable fettuccine with saffron beurre blanc
Ingredients
- 2 carrots, peeled
- 2 green zucchini, ends trimmed
- 375g dried fettuccine pasta
- 1 tsp olive oil
- 12 (about 320g) scallops, without roe
- Saffron beurre blanc:
- 125ml (1/2 cup) white wine vinegar
- 2 purple eschalots, peeled, finely chopped
- 4 whole black peppercorns
- 1 tsp saffron threads
- 180g chilled unsalted butter, cubed
- 2 tbs fresh lime juice
- 2 tbs finely chopped fresh chives
- Salt & freshly ground white pepper
Directions
- Use a vegetable peeler to slice the carrots and zucchini lengthways into thin ribbons. Use a small sharp knife to cut the ribbons lengthways into thin strips. Place the carrot and zucchini ribbons in a bowl and set aside.
- To make the saffron beurre blanc, place the vinegar, eschalot, peppercorns and saffron in a small saucepan over medium heat and bring to the boil. Boil, uncovered, stirring occasionally, until the liquid is reduced to about 2 tbs. Strain through a fine sieve into a small frying pan. Discard eschalot, peppercorns and saffron. Place the frying pan over low heat. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been completely incorporated. Continue until all the butter has been incorporated. Remove from heat. Stir in the lime juice and chives. Taste and season with salt and pepper. Set aside.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Place pasta in large bowl. Add the carrot, zucchini and half the saffron beurre blanc. Toss gently to combine.
- Heat the oil in a small non-stick frying pan over high heat. Add the scallops and cook for 1 minute each side or until brown and opaque. Remove from heat.
- Place pasta in serving bowls and top with the scallops. Drizzle with remaining beurre blanc and serve immediately.
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