Fortant make bloody good shiraz grenache like this and do it with panache on a daily basis, but this is something special. Vegan as well as certified biodynamic itself, it’s a collaboration with two-Michelin-starred chef Jean-Luc Rabanel to create a wine to specifically match vegetarian organic food. Don’t ask me why, just enjoy the outcome. It’s a 50/50 blend but certainly seems grenache-driven, with loads of raspberry, red cherry and rhubarb fruit, cloves and spices to boot. Shiraz sings a plummy chorus that underscores the red fruit, but it never gets beyond medium-bodied, even with serious, food-worthy tannins that dry and lengthen out the wine.
So to the food, since that’s the intent… I’m thinking a big slab of… oh, vegetarian, innit. Alright then, a big slab of Portobello mushroom. Honestly, that’s what I was about to say. With some goat’s cheese, romesco sauce and polenta.
Steak on the side optional.
Full price $41.00 from the winery on 15 January 2019.
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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
- 50% Shiraz, 50% Grenache
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Open steak sandwiches
- 2 vine-ripened tomatoes
- 60ml (1/4 cup) extra virgin olive oil
- 1 clove garlic
- 1/2 bunch flat-leaf parsley
- 4 sprigs basil
- 1 tbs baby capers
- 1 lemon
- 4 thick slices sourdough bread
- 4 x 175g beef fillet steaks
- 1/2 radicchio treviso
- 1 bunch rocket
- 150g (1/2 cup) mayonnaise
- Preheat oven to 200C. Cut tomatoes in quarters and place on an oven tray. Drizzle with 1 tsp oil and season with salt and freshly ground black pepper. Roast for 10 minutes or until tomatoes start to soften.
- Meanwhile, place garlic and a pinch of salt in a mortar and gently pound with a pestle to a paste. Tear over parsley and basil leaves, add capers, then pound until leaves are bruised. Add 1 1/2 tbs oil, then zest over lemon and squeeze in juice. Season and stir to combine. Makes 2/3 cup.
- Preheat chargrill pan over high heat. Brush both sides of bread with 1 tbs oil, then cook for 1 minute each side or until lightly charred. Divide among plates. Keep pan over heat.
- Slice beef fillets in half horizontally to make 8 thin steaks. Brush with remaining 1 tsp oil, season, then cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest for 5 minutes.
- Meanwhile, trim radicchio and separate leaves. Place in a large bowl. Add rocket, drizzle with 1 tbs herb dressing and toss to combine.
- Spread chargrilled bread with mayonnaise. Top with radicchio salad, steaks and tomatoes, then drizzle with remaining herb dressing to serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...