It’s called the ‘Stock Route’, and I reckon my cattle-farming brother would love this. It’s dense and fat-fruited, spicy and chewy, but balanced. All the things. Piles of hedonistic blueberries and chocolate, vanilla-coconut oak under these layers of full-on fruit. Mostly shiraz, the cab (and smidge of cab franc) lend structure and lift, while its year in French and American oak has done wonders for the smooth tannins. As has another three years of age. Time to crack it, mofos!
Full price $26.00 from the winery on 27 November 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.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 81% Shiraz, 15% Cabernet Sauvignon, 4% Cabernet Franc
- Serving Temp.
From the producer
A juicy palate of dark fruits and spice with subtle chocolate oak notes and well balanced tannins.
Coonawarra has a very even and consistent climate. The long cool growing period (October to March) sees typically warm days and cool nights, which slow the vine growth and allow the grapes to develop true varietal character. The 2014 harvest followed good levels of rainfall over winter and spring recharging the underground aquifer and soil profile. A warm summer brought on early ripening but balanced by cool nights resulted in an extended and mild ripening season for flavour and tannin development. Pristine fruit of outstanding quality was harvested in several picks, ensuring intense varietal flavours and near perfect natural acidity.
Careful handling in the winery ensured that the vibrant flavours seen in the vineyard are evident in the resultant wine. Twelve months in a mix of French and American oak barrels of varying age, has added complexity and texture whilst also allowing a softening of the tannin structure.
Coonawarra = Cabernet. True in a sense, but also simplistic. Some of the best wine from the Coonawarra is Shiraz, which is frequently overlooked in the search for the perfect Cab Sav. Not to belittle Coonawarra Cab either, but it's funny how often we get caught insisting that one variety is the best expression of a specific place, grown in a variable environment with so many factors at play. All we're saying is: don't miss the great wines that aren't the usual suspects. Coonawarra has quite a few amazing hands other than their trump card.
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.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...