Bring out your BBQ! This juicy red does exactly what you’d want when the smell of charring burgers and snags is in the air. Plum, black cherry, lots of lifted red fruits, and just a little of those toasty oak and roasted nut flavours. Spicy and a little smoked meaty itself, there’s no stopping the natural pairing of this with all things grilled. No fancy tricks, just a very solid wine for the whole crowd of mofos who just rocked up at your place.
Full price $21.00 from the winery on 18 October 2018.
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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% Shiraz
- Serving Temp.
From the producer
Rich front palate of plums and black cherries lead into the cherry, cream and milk chocolate mid palate and complemented by hints of roasted nuts and smoky toast. The youthful tannins complete the vibrant experience with an injection of subtle structural oak on the finish.
2016 had a warm and dry growing season but a mild ripening and harvest period, with Shiraz harvest occurring between 20th of February and the 23rd of March. These ideal conditions gave the resulting wine a vibrant fleshy berry fruit flavour profile and ripe soft tannins. Timing of the harvest period was in line with most years, the fruit responded to the mild conditions which kept the lifted aromatics and intense flavours that complement the wines tannin and richness.
Each batch was fermented for 7-8 days on skins with low intensity pumpovers conducted to preserve the primary fruit flavours in the wine. The wine was then pressed off to finish fermentation in tank or old barrels. Most batches spend part of their maturation time in old French and American oak.
A McLaren Vale stalwart, the Fox Creek story is truly a family affair. Initially founded by a group of doctors and their wives – today this superstar winery is still in the loving hands of Jim and Helen Watts, and their viticulturist son Paul, and has been so for the past 30 years. Spearheaded by Senior Winemaker Scott Zrna (formerly of McWilliams) since 2005, the team have adapted a winemaking philosophy focused on sustainable best practice, quality, creativity and passion. Exclusively crafting premium wines from McLaren Vale fruit, while avoiding the use of systemic chemicals on their grapes, there’s a reason why Fox Creek Wines have established such a firm and loyal following in Australia - as always with the premium market, the proof is in the bottle.
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...
Peppered steak with creamy mushroom sauce
- 1 tablespoon cracked black pepper
- 4 scotch fillet steaks, trimmed
- 50g butter, chopped
- 3 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 150g shiitake mushrooms, stalks removed, thinly sliced
- 4 sprigs thyme
- 2 tablespoons red wine or beef stock
- 1/3 cup thickened cream
- mashed potato and baby spinach, to serve
- Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side until cooked to your liking. Transfer to a plate. Cover with foil.
- Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
- Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach or salad.
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