Galli Estate Lorenzo Shiraz 2016
- Textured, savoury
Galli are really kicking some goals in Heathcote and, honestly, this is crazy value. It’s rocking some dark berry, blackberry and violets, with a spicy supporting act. It picked up a Aria - I mean, a gold medal and 97 points at the Victorian Wine Show, and the previous release was given 96 points by James Halliday, so rest assured that you’re in safe, shiraz-soaked hands with anything from this rockstar producer.
Goes well with karaoke.
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% Shiraz
- Serving Temp.
A wonderful vision of the late Lorenzo Galli and his wife Pam, Galli Estate was established in 1997 with a commitment to producing first-class wines and the practice of organic viticulture. Comprising of two unique vineyards, respectively focused on reds and whites – Galli Estate are celebrated for their iconic Heathcote Shiraz and award-winning collection of cool climate whites. Led by exciting, young winemaker Ben Ranken who has an impressive history in Australia, America and France – his skill and approach to winemaking is refreshing. With a minimalist hand, an experimental attitude, prime fruit and winemaking principles in-line with the approach at Galli Estate, it’s no wonder that the almighty Halliday gave this winery a 5 Red star approval. Lorenzo would be proud.
There are two distinct styles of Heathcote wine, which can get confusing. There's Wild Duck Creek Duck Muck at the giant end of the spectrum for Greenock Creek lovers (I'm talking 17.5% alcohol!). And then there's Jasper Hill, Heathcote Estate, Chalmers' new Heathcote outfit and some new alternative varieties that seem to be making it into the best weird and wonderful natural wines in the country. Think Shiraz here traditionally, but don't be afraid to try the Nebbiolo, Fiano and Lagrein from painstakingly selected vineyards. They're refreshingly delicious.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Baharat beef kebabs with chickpea tabouli
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1.2kg beef scotch fillet, cut into 2cm pieces
- Olive oil spray
- 2 cups store-bought tabouli
- 400gcan chickpeas, rinsed, drained
- Lebanese bread, to serve
- Eggplant dip, to serve
- Combine the paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves in a large bowl. Add beef and toss to coat. Thread beef on to 12 skewers. Preheat grill on medium-high. Spray skewers with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking.
- Combine tabouli and chickpeas in a bowl. Divide the bread, skewers and chickpea tabouli among serving plates. Serve with eggplant dip.