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    Gilbert ‘Saignée’ Rosé 2018

    Gilbert ‘Saignée’ Rosé 2018

    Sale price
    $22.99
    Regular price
    $22.99

    Pale salmon in colour, this wonderfully fresh and dry rosé is outstanding value and superb to drink. Gilbert wines are crafting wines made in a style that we're all hoping for - flavoursome and fresh, not overdone, perfect for summer drinking and when paired with food. Here's there's strawberry, spice and grapefruit. Textural and delicate rosé for the people.

    Producer

    In his former life, Simon was a chief winemaker for industry stalwarts like Lindemans Padthaway, Arrowfield and Rouge Homme. These
    days, his attention is focused on crafting small-run, aromatic whites from some of the highest and coolest sites on Oranges' Mount
    Canobolas, one of Australia’s most consistently outstanding rosés, and earthy reds from the warmer climes of Mudgee, in NSW's Central
    Ranges. His son, Will, has returned home to help with winemaking duties and has become a driving force for further innovation,
    experimentation and attention to detail in the winery. A genuinely exciting producer from this beautiful part of NSW.

    Fifth generation winemaker Simon Gilbert at his Mudgee winery.

    Specifications

    • Cellaring

      2-5 Years
    • Varieties

      Sangiovese
    • Vintage

      2018
    • Alcohol Content

      12.5%
    • Closure

      Screwcap
    • Bottle Size

      750ml

    Food Pairings & Recipe

    Food Pairing

    Bouillabaisse

    Bouillabaisse with Simon Johnson

    INCREDIENTS

    3 tbsp Simon Johnson everyday olive oil 1 Brown Onion, thinly sliced ½ Fennel bulb, thinly sliced, reserve green fronds for garnish 2 Garlic cloves, sliced 1 tbsp La Chinata Smoked Sweet Paprika pinch Gohar Saffron Tips, steeped in a few tbsp of water 3 Tomatoes, chopped & diced Salt & Pepper, to taste 1 cup Simon Johnson Verjus 1 litre Fish Stock 2 Bay Leaves 1 kg Tiger Prawns, or similar, green prawns, scampi etc 6 Firm fish fillets, Flathead, Cod, Monkfish, or Ling are all excellent options 500 g Clams, we used Cloudy Bay 500 g Cockles or Mussels To Serve 2-3 sprigs Fresh Tarragon leaves 3 Fresh lemons, cut into wedges Crusty bread Simon Johnson Aioli

    METHOD

    Heat the Simon Johnson everyday olive oil in a large pot, over a moderate heat
    Sauté the onion & fennel in the olive oil, add the sliced garlic cloves and cook until fragrant
    Stir in La Chinata smoked sweet paprika, add the Gohar saffron threads & water
    Add the chopped tomatoes and cook until they soften slightly
    Season well with salt & pepper and add the Simon Johnson Verjus, along with the fish stock & bay leaves
    Simmer broth over a gentle heat for 10 mins
    Gently poach the prawns, add clams & cockles to the north and poach the fish fillets too
    Fish fillets will be opaque and clams will open once cooked through
    To Serve
    Add the chopped tarragon to the broth & stir through
    Ladle the seafood into serving bowls and top with the broth
    Garnish with fennel fronds & serve with lemon wedges on the side
    Serve crusty bread with a smear of aioli and a sprinkle of p

    Expand recipe

    Shipping & Returns

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    FREE for orders over $300 to east coast metro $9.00 per carton for orders under $300

    Estimated timeframe is 3 to 4 days with selected courier service. Regional areas may take longer. More information

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    If you would like us to hold dispatch of your order for milder weather please leave instructions please do so by getting in touch with our customer service team at help@hwspeak.com

    Returns
    In-line with your consumer rights, if you are of the view that a product is faulty please contact us at help@hwspeak.com View our returns policy
    Sale price
    $22.99
    Regular price
    $22.99
    GST included.
    $22.99 per bottle