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    Ravensworth Shiraz Viognier 2017

    Ravensworth Shiraz Viognier 2017

    Sale price
    $40.99
    Regular price
    $40.99

    Darker and a deeper concentration with a spice driven aroma, less floral than the 2015 but still very fragrant with those exotic herbs and red fruit flavours. I really like the palate here, so silky and smooth and it builds all the time. This will definitely cellar well for around the 10 year mark but onwards if you like them old and crusty

    Producer

    Ravensworth began its journey in 2001 under the pretext that ‘It seemed like a good idea at the time’ a family affair these days with life-shackled-partners Bryan and Jocelyn Martin teaming up with the brother David Martin. The vineyard is situated in the bosom of the Murrumbateman wine country, just a half hour north of Canberra. The vineyard is managed under what could loosely be called natural forestry principles. Vines comes from forests right so they are not meant to be grown as a mono-culture as you’ll no doubt see in every ad or depiction of vineyards.

    Bryan Martin

    Region

    With a wine growing history spanning some 160 years, the Canberra District Wine Region encompasses wineries that span from the ACT into NSW into one exciting, cool climate region that boasts many stars in its quiver. Clonakilla is an undisputed star of the region with its profound Shiraz Viognier recognised as one of Australia’s greatest fine wines. Riesling does particularly well in the region with Helm, Lark Hill, Eden Road, Gallagher’s and Mount Majura providing precise, vivid wines. The alternative varieties are making a charge with wonderful examples of Grüner Veltliner, Tempranillo, Gamay, Rousanne, Graciano, and Touriga Nacional in the mix. From well-established regional favourites to exciting wines from Ravensworth, Gundog Estate, Capital Wines, Collector Wines and Nick O’Leary, Canberra burns bright as one of the countries most exciting wine regions. Local Knowledge: A visit to Clonakilla is a rite of passage for any self-respecting Australian wine geek.

    Specifications

    • Cellaring

      5-10 Years
    • Varieties

      Shiraz Blend
    • Vintage

      2017
    • Alcohol Content

      14%
    • Farming Practice

      Organic
    • Closure

      Screwcap
    • Bottle Size

      750ml

    Critic Reviews (1)

    Mike Bennie

    95 points | June 2019

    Winemaker Bryan Martin knows a thing or two about making shiraz and viognier marry well. A reliable source of high quality Canberra District’s halo wine style. All that experience at Clonakilla ain’t for nuttin’.

    This is a beauty, but then again, the recent history of this wine speaks for itself. It’s a highly perfumed release, indeed, a striking feature is just how much scent comes off a glass, all pretty, floral, rose hip tea and red cherry, that blueberry thing Canberra does, fennel and brambles in the mix. The palate is satiny, long, sleek, slightly puckering as it luxuriates in its lingering sweet-spicy finish. It’s one for those who like understated yet elegant shiraz expressions, and something to approach in youth too. Beautiful.

    Winemaker Bryan Martin knows a thing or two about making shiraz and viognier marry well. A reliable source of high quality Canberra District’s halo wine style. All that experience at Clonakilla ain’t for nuttin’.

    This is a beauty, but then again, the recent history of this wine speaks for itself. It’s a highly perfumed release, indeed, a striking feature is just how much scent comes off a glass, all pretty, floral, rose hip tea and red cherry, that blueberry thing Canberra does, fennel and brambles in the mix. The palate is satiny, long, sleek, slightly puckering as it luxuriates in its lingering sweet-spicy finish. It’s one for those who like understated yet elegant shiraz expressions, and something to approach in youth too. Beautiful.

    Showing 1-1 of 1 review

    Organic

    Food Pairings & Recipe

    Food Pairing

    Slow roast lamb shoulder

    Slow roast lamb shoulder with Simon Johnson

    INCREDIENTS

    Slow Roast Lamb Shoulder

    1.2-1.4kg Lamb Shoulder on the Bone
    110g Ortiz Anchovies in Olive Oil, reserve olive oil
    6-8 Fresh Rosemary Sprigs
    1 Garlic Bulb, halved lengthways
    6 French Eschallots, peeled & halved
    1 cup Dry Red Wine, plus an additional cup, if needed

    Vinaigrette

    1 cup Forvm Cabernet Vinegar 8 Years
    1⁄3 Spanish Onion, finely diced
    10 Fresh Mint Leaves, finely chopped
    Pons Summer Fresh Extra Virgin Olive Oil, as needed

    METHOD

    Preheat oven to 200C
    In a large roasting pan add the halved garlic bulb and eschallots
    Lay the lamb shoulder on top & score the lamb at 3cm intervals, (making sure) each cavity is deep enough to push a finger through
    Stuff each cavity with one anchovy fillet, pushing deep into the flesh. Add a small sprig of rosemary to each cavity.
    Tip the remaining contents of the anchovy tin, including oil & any additional anchovies into the bottom of the pan, place into oven & roast for 1hr.
    After an hour, reduce temperature to 180C. Add a cup of red wine over the base of the pan and cover with foil or a (lid) to roast for a further 1hr & 15 mins.
    Reduce temperature to 160C, cover lamb again and cook through for another 1 hr & 30 mins.
    Lamb should be fork tender, after cooking for 3 & 1/2 to 4hrs.
    If additional cooking time is required, add another cup of red wine and cover with foil or lid again (to prevent meat) from drying out and cook until tender.
    Remove lamb from oven and rest for 20 mins before serving, with vinaigrette on the side

    Vinaigrette

    Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.

    Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.

    Expand recipe

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    Sale price
    $40.99
    Regular price
    $40.99
    GST included.
    $40.99 per bottle