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    Ravensworth Shiraz Viognier 2018

    Ravensworth Shiraz Viognier 2018

    Sale price
    $37.00
    Regular price
    $37.00

    Shiraz 95%, Viognier 5%. A longer process has started for this vintage, after a natural ferment, including 30% whole-bunch (left on-skins for 6 weeks), the wine was pressed to puncheons and left for one year. The next year it matured in untoasted Stockinger foudre. No additions or encouragement. Unfined and unfiltered.

    Region

    Specifications

    • Cellaring

      5-10 Years
    • Varieties

      Shiraz Blend
    • Vintage

      2018
    • 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
    $37.00
    Regular price
    $37.00
    GST included.
    $37.00 per bottle