The love from this wine just keeps rolling on, vintage after vintage. And this year we’ve got none other than the impressive Jim Chatto at the helm. Jim oversees the whole Kreglinger winemaking ship, which includes Norfolk Rise, Pipers Brook, Ninth Island, and of course Kreglinger. The consistency that he and talented senior winemaker Alice Baker manage to, well... bake into this wine year after year is astounding. Especially considering the price.
This shiraz is from the lush Mount Benson, a beautiful part of the Limestone Coast that’s taking a new lease on life in the wine world thanks to wines like this. The 2017 has that same exuberant blueberry juiciness and a soft, fine dark cocoa flavour that permeates the palate. With cherries, olive, pepper and layers of savoury fruit following through, it’s a wine that’ll lift that Sunday roast lamb to superlative levels. Or if meat isn’t your thing, it’s a humble enough wine to happily handle a big ol’ hunk of bread and cheese.
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
Senior Winemaker: Alice Baker
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Mount Benson
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
Located in the emerging region of Mount Benson in the larger Limestone Coast appellation, and focus on 100% estate grown wines, varietal definition, and above all - value for money. With a cool, maritime mesoclimate and a state-of-the-art winery, everything has fallen into place for these guys, and the wines are outstanding.
Halfway between Robe and Kingston and part of the greater region of the Limestone Coast, Mt Benson has a unique maritime influence, and the soil has the limestone remnants of shells from a receded maritime influence from ages past. Wines with a ripeness but a fineness that some other Limestone Coast wines lack, Mount Benson are to be overlooked at your peril. Da daaa daaaaaa...
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.