Robert Stein Rosé 2016
- Crisp, dry
So merlot’s gone down in history as the wine that the Sideways dude famously hated, and whenever someone says the ‘m’ word all I see in my mind are pictures of him swilling the spit bucket. Ugh.
Luckily, strappy sandals for guys and other once-unfashionable things are making a comeback - finally! I’m glad I never changed my closet, and I’m glad I never bowed to the fickle trends of the wine trade.
And here’s a merlot that I like, in proper pink form. Super fruity, leafy, crisp and savoury. Wants food. In both those respects it’s like a happy puppy. Smells (and tastes) a lot better though. Jacob Stein is known for his riesling, and rosé is often best made as a white aromatic, so it’s no surprise that it’s in fine form here. Savoury and intense, with fragrant red fruits leading to a dry finish.
So don’t be a merlot hater. That was so five years ago.
Just don’t wear socks with your strappy sandals, unless you’re a maths teacher. That’s not related to fashion, it’s more a law of nature.
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% Merlot
- Serving Temp.
We find it fitting that the Indigenous translation of Mudgee, is 'nest in the hills' as this splendid wine country is delightfully nestled on the western slopes of the Great Dividing Range encircled by lush, green hills and eternal sunshine. Celebrated for their deep, rich reds and fruit-focused wines (famously Shiraz and Cabernet Sauvignon) Mudgee has a proud 150 year plus history in the Australian wine industry, with roots impressively dating back to 1858. Today, Mudgee is home to over 40 cellar doors and is recognised as the third largest grape growing district in NSW, specialising in Spanish and Italian varieties, as well as Chardonnay.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Mussels with pancetta and cider
- 2kg mussels (cleaned, scrubbed and bearded)
- 200g pancetta or guanciale, cut into small cubes
- 50g unsalted butter
- 3 golden shallots, sliced thin
- 1 clove of garlic, diced finely
- half a bunch of thyme, leaves picked
- half a bunch of parsley, leaves only, finely chopped
- 200ml cider (something dry)
- 100ml creme fraiche
- Clean the mussels by running them under cold water until it runs clear then take off the beards (if they have any). Throw away any mussels with broken shells, as well as any that don't close tightly when tapped a few times.
- Heat the butter in a large pot over a medium heat, then add the pancetta or guanciale and cook for around five minutes until semi-crispy. Add the shallots, garlic and thyme and cook for a couple of minutes until softened but not coloured. Now crank up the heat to maximum and add the mussels and most of the parsley, along with the cider. Give everything a stir and pop a lid on while you cook for about six minutes, or until all of the mussels are open. Don't overcook, and discard any that don't open – they're dead.
- Remove the mussels with a slotted spoon and place in serving bowls. Bring the remaining liquid to the boil and stir through the creme fraiche. Season to taste with salt and pepper, but be careful with the salt. Top mussels with the sauce and a sprinkling of the remaining parsley. Serve immediately with a heap of crusty bread to mop up the sauce.