Firstly, this is the colour that ‘rose gold’ would be if it could be any colour in the world. It has a certain brilliance to it. The nose is fine, piles of red fruits, stacked with earthy complexity. But the palate’s what we came for here. It has finesse like the nose, and builds in intensity - fruit riding a zesty line of acid, leapfrogged by spice.
This is a classic Côtes du Rhône blend of GSM and a little cinsault. The end result’s completely satisfying, and vindicating. Glad we came here.
Full price $40.00 from the winery 22 Jan 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
- Grenache, Syrah, Mourvedre and Cinsault
- Serving Temp.
From the producer
Grenache, Syrah, Mourvedre and Cinsault, originating from pebbles soils it delivers a complex nose of fresh strawberry, citruses and dried herbs. The mouth is fresh and balanced with a zesty finish.
Well, this is awkward. Guess this wine is from somewhere in France. Can't tell you exactly where, because it must be a bit of a secret. I can tell you that it's a broad but lovely region, filled with grapes, baguettes and camembert...
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Barbecued fish patties
- 600g boneless, skinless, firm white fish fillets
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup pine nuts
- 1 small brown onion, grated
- 3/4 cup fresh wholegrain breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 egg, lightly beaten
- 2 tablespoons baby capers, drained
- Olive oil cooking spray
- 150g bag mixed salad leaves
- Tomato chutney or relish, to serve
- Preheat barbecue plate on medium heat. Place fish in a food processor. Use the pulse button to process until roughly chopped. Add parsley and pine nuts. Process until just combined.
- Transfer fish mixture to a large bowl. Add onion, breadcrumbs, parmesan, egg and capers. Season with salt and pepper. Stir to combine.
- Using 1/4 cup mixture at a time, shape fish mixture into 12 patties. Spray both sides fish patties with oil. Barbecue until cooked through. Serve with salad leaves and tomato chutney.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...