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    Torzi Matthews 'Francesca Grillo Collina Calcarea' Syrah 2019

    Torzi Matthews 'Francesca Grillo Collina Calcarea' Syrah 2019

    Sale price
    $35.00
    Regular price
    $35.00

    A Syrah bearing Dom Torzi's mothers name that expresses her softly spoken manners. Zero sulphite dosage. Basket pressed. Unfiltered and hand gravity bottled. The first vintage of this wine, the 2017, was one of the best, most delicious, South Australia reds we've ever tried.

    A true vino di tavola 750ml crown seal - all about simplicity. The nose is wonderfully bright and fresh with blueberries, raspberries, violets and blackberry. The palate is delicate, tight but dense and finely structured. The fruit is lively and detailed with the aromatics flowing, fresh and pure. Such a superb wine. 

    Producer

    Torzi Matthews, a food and winemaking partnership between Domenic Torzi and Tracy Matthews have passion and the firm conviction of appreciating the value of heritage tradition in the crafting of their wines and olive produce. Domenic is fifth generation Calabrian – Abruzzese stock and grew up on the Adelaide Plains working for the family’s market gardens, Tracy was born and raised in Newcastle, NSW with a long career in hospitality. In 1996 we stumbled across a small, frost-pocketed hollow in the beautiful Mt McKenzie, Eden Valley and fell in love with the area for its remoteness and its diverse thin soils. The rationale was quite simple: this land would produce low yields of fruit which in turn would translate into flavoursome European style wines – the style of wines needed to match our Mediterranean food. We had plenty of detractors and lots of unsolicited advice, some good, some …well some people don’t have vision. The vines went in, the frosts came, the yields were low and the wines were created. Self taught as a youngster it was quite natural being involved in the production of wine for own consumption, with that confidence our wines are crafted via non-interventional Italian / European techniques that employs careful hand harvesting, whole bunch natural ferments, basket pressed and the use of fine grained French oak barrels.

    Region

    The Eden Valley makes up the remaining half of the Barossa region, lying at a higher altitude than the valley floor with leaner, bonier soils and vineyards to 650 metres. Compared to the Barossa Valley, the vineyards are spread out sparsely in the Eden Valley, dotted amongst ancient gums, quartz outcrops and river courses and it is home to some incredibly old vines, most notably Henschke’s Hill of Grace vineyard, planted in 1860. The Shiraz up here is finer than the valley floor; more elegant, less horsepower and has an impressive track-record of cellar worthiness. Riesling too excels, with the Yalumba’s Pewsey Vale and Contours vineyards in the High Eden leading the way. Again diversity rules and in Flaxman Valley you’ll find the concentrated, full-throttle wines of Chris Ringland virtually next door to the beautiful natural wines from Tom Shobbrook and Abel Gibson of Ruggabellus. That’s why we love it. Local Knowledge: Take a drive out to peer at the ancient ancestor vines at Hill of Grace and then check out the wonderful Casa Carboni wine bar in Angaston.

    Specifications

    • Varieties

      Shiraz
    • Vintage

      2019
    • Alcohol Content

      13.5%
    • Vegan

      No
    • Bottle Size

      750ml

    Critic Reviews (1)

    Gary Walsh

    96 points | November 2019

    Mamma mia! Layers of spice, rising bread dough and flowers over succulent blueberry and fresh blackberry. It’s medium-bodied, bursting with crushed blue and black fruit, even some red ones, silty and firm in tannin, fresh and peppery, cool in acidity, and very long on a meaty/spicy/perfumed finish. So vibrant and natural feeling. A brilliant expression of Eden Valley Shiraz.

    Mamma mia! Layers of spice, rising bread dough and flowers over succulent blueberry and fresh blackberry. It’s medium-bodied, bursting with crushed blue and black fruit, even some red ones, silty and firm in tannin, fresh and peppery, cool in acidity, and very long on a meaty/spicy/perfumed finish. So vibrant and natural feeling. A brilliant expression of Eden Valley Shiraz.

    Showing 1-1 of 1 review

    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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    Regular price
    $210.00
    GST included.
    Case(s) of 6
    $35.00 per bottle
    $35.00 per bottle