The Vale doesn’t happen very often at this price, particularly at this kind of quality. A fresh and juicy style with all the plum, red berries and spices that are McLaren Vale’s hallmarks, wrapped up in toasty, milk chocolate-laced tannins from gentle oak treatment. In good years like 2016, reds really shine from the Vale, thanks to such a proliferation of high quality fruit from well-loved vines. Many other regions would look enviously on at this kind of delicious consistency. Let them glare.
Full price $18.00 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
- Shiraz, Cabernet Sauvignon
- Serving Temp.
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...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...