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    Mont-Redon 'Réserve' Cotes du Rhone Blanc 2017

    Mont-Redon 'Réserve' Cotes du Rhone Blanc 2017

    Sale price
    $24.99
    Regular price
    $24.99

    Réserve Mont-Redon: this is mainly Grenache blanc, Viognier. Yellow robe. Elder berry aroma on the nose, cassis leaves, a hint of toffee. The palate is easy, fleshy, has an agile content and drinks with a little grip on the close. It’s a sound Côtes, suited to starters, has Grenache blanc fat aiding its mid-palate.

    Region

    The Rhône Valley, in France's south, is a geographically large and diverse region which is home to some of the most famous wines in the world. The Rhone river cuts through this beautiful landscape until it meets the mediterranean sea after travelling through the extraordinary wilderness of the Camargue. From the broadest perspective the Rhone Valley is divided into 2 areas the Septentrional & Meridional. The northern Septentrional area produces far less wine in terms of volume but it punches well above its weight when it comes to quality, and yields are exclusively Syrah. The south is much more varied in terms of grape-production, more often than not, Grenache is the chosen crop and Red wines dominate production across the Valley as a whole. 

    Specifications

    • Varieties

      Grenache Blanc
    • Vintage

      2017
    • 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

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    Sale price
    $24.99
    Regular price
    $24.99
    GST included.
    $24.99 per bottle