This is archetypal Aussie wine. Full bodied, oaky, plush and powerful. It’s made with grapes from a mix of Australia’s premier wine regions, with a majority of McLaren Vale fruit and the balance from across wider SA and WA, giving a ripper result. This is not for Tuesday night sipping. It’s a statement wine, for important dinners with massive slabs of steak. There’s complexity to that chewy fruit and spicy tannin that’ll set dinners alight. A wine drunk by power-brokers, movers and shakers of the world, and lovers of great Aussie vino.
“Bin D673. The HRB series focuses on regional blending, yet nothing specified on the label for this. Dark garnet hue; the flurry of dark fruit from blackberries to very ripe plums and spiced compote take in oak flavours of cedar and wood, licorice and soy sauce along the way. Full-bodied, fleshy and ripe with still-firm tannins and a savoury core.”
Full price $48.00 from the winery on 27 June 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.
- McLaren Vale
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Cabernet Sauvignon
- Serving Temp.
2016 was a somewhat unique vintage where high quality met a vintage of above average cropping level for most vineyards. The vintage for Southern Australia is one of outstanding quality with powerful dense wines. This, coupled with the highly fragrant & more medium bodied styles from 2016 of Frankland River & Margaret River has led to wines of wonderful balance and fruit intensity.A cool winter and warm spring was preceded by a late rainfall event that boosted vine growth and refreshed soils. Closer to harvest bumper crops were aided into ripening by mild-summer temperatures and sporadic rain. Picking at optimum maturity has resulted in wines which display vibrant bright colours with ripe flavour profiles, rounded flavoursome palates and soft fine tannins.
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...
Veal schnitzel with coleslaw
- 50g (1/3 cup) plain flour
- 1 egg
- 2 tbs milk
- 50g (1 cup) panko breadcrumbs
- 1/3 cup chopped fresh continental parsley
- 8 (about 75g each) veal loin medallions
- Olive oil spray
- 4 cups finely shredded savoy cabbage
- 1/2 small red onion, halved, thinly sliced
- 1 Granny Smith apple, cored, cut into matchsticks
- 2 tbs currants
- 60ml (1/4 cup) buttermilk
- 2 tbs low-fat mayonnaise
- 1 tbs salted baby capers, rinsed, drained, coarsely chopped
- Lemon wedges, to serve
- Place the flour on a large plate. Whisk the egg and milk in a bowl until combined. Combine the breadcrumbs and half the parsley in a separate bowl. Coat a piece of veal in the flour and shake off any excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing firmly to coat. Place the veal on a plate. Repeat with the remaining veal, flour, egg mixture and breadcrumb mixture.
- Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook half the veal for 4 minutes each side or until golden brown (spray the pan with oil halfway through cooking, if necessary). Transfer to a plate lined with paper towel. Repeat with the remaining veal, reheating the pan between batches.
- Meanwhile, combine cabbage, onion, apple, currants and remaining parsley in a large bowl. Whisk the buttermilk, mayonnaise and caper in a bowl until well combined. Pour the dressing over the cabbage mixture. Toss to combine.
- Divide the veal and coleslaw among serving plates. Serve with lemon wedges.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...