93, 92, 92, 92, 92, 90: not since Kane Williamson have we seen such a quality run of scores, but this McLaren Vale vino may just have bested him. I mean, has Williamson ever won a Gold Medal at the China Wine & Spirits Awards? Doubt it.
Aromas of black cherries, blackcurrant, cinnamon and pepper give way to flavours of blackberry and blackcurrant as well as coffee and cedar. Smoother than a well-timed cover drive and fuller than the perfect yorker, Pertaringa have nailed it once again with their ‘15 Understudy cabernet. Howzat, mofos?
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% Cabernet Sauvignon
- Serving Temp.
In 1980, Geoff Hardy was fearless and bold. He was a man who decided to leave his family company, Thomas Hardy & Sons to pursue his dreams of 'making it' in the Australian wine world. Fast forward 34 years on, Geoff is a busy man. Not only does he spearhead wine production at his namesake labels K1 and Handcrafted, but also Pertaringa - his very first winery. A McLaren Vale favourite, Pertaringa was established by he and Ian Leask in 1980, and is today exclusively in the hands of the Hardy family. Celebrated for their premium and exciting range of wines - Geoff works closely with winemaker Shane Harris to craft some of the most innovative grape varieties in SA, including Tannat, Aglianico and other exotic varietals. Adapting a fresh and dynamic approach to his grape growing winemaking, Geoff can rest easy, with over 30 years of winemaking experience under his belt and 3 impressive labels in his name - he has definitely 'made it' in our books. Not that he does - he's probably the busiest man I've met, but still the most generous with his time. Talk about overachieving...
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...
Lime and cumin chargrilled chicken with mango chilli salsa
- 1 cup basil leaves
- 1 large Coles RSPCA Approved whole chicken, cut into 4 pieces
- 1 tbsp cumin seeds, toasted
- 2 garlic cloves, crushed
- Juice of 1 lime
- Grated zest of 2 limes
- 2 mangoes, sliced
- 1 cup mint leaves
- 1 tbsp olive oil
- 1 long red chilli, thinly sliced
- 1/4 tsp salt
- Preheat oven to 210°C or 190°C fan. Use a mortar and pestle to pound garlic, cumin seeds and salt until a coarse paste forms. Stir in lime zest, lime juice and oil. Rub all over chicken.
- Preheat an ovenproof chargrill pan on high. Cook the chicken, skin-side down until charred. Turn and cook for 1 min to seal. Place pan in oven and bake for 30 mins.
- Combine the mango, chilli, basil and mint in a bowl. Cut the chicken into smaller pieces and transfer to a platter. Drizzle over the pan juices and serve with the salsa.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...