Family owned vineyard using traditional and responsible farming methods with a diet of composts, native grasses & flora as ground cover, low water input and natural sprays for diseases. Healthy vineyard equals healthy fruit which equals more detailed and vibrant flavours in the wine. Subtle wild herb notes, dark chocolate and dark berries. Wonderfully plush in its fruit, generous mouthfeel with a complexity via spice and food friendly tannins. This is superb Barossa Shiraz.
Region
Specifications
-
Cellaring
5-10 Years -
Varieties
Shiraz -
Vintage
2019 -
Alcohol Content
14.5% -
Vegan
Yes -
Closure
Screwcap -
Bottle Size
750ml
Critic Reviews (3)
Gary Walsh
Bright blueberry and blackberry, plenty of pepper and spice, potpourri perfume. It’s medium bodied, sleek and dark cherry juicy, super fine tannin, some meaty and nutty flavours, gentle stony tannin pulling along the finish.
Bright blueberry and blackberry, plenty of pepper and spice, potpourri perfume. It’s medium bodied, sleek and dark cherry juicy, super fine tannin, some meaty and nutty flavours, gentle stony tannin pulling along the finish.
Jane Faulkner
Who wouldn't be happy with a glass of this? Better still, a bottle. Dark fruits, Chinese five-spice, soy sauce, black olives and lots of umami flavours. A sheen to the mid-weighted palate, firm, furry tannins and an austerity, a dryness to the finish that appeals. Damn good value, too.
Who wouldn't be happy with a glass of this? Better still, a bottle. Dark fruits, Chinese five-spice, soy sauce, black olives and lots of umami flavours. A sheen to the mid-weighted palate, firm, furry tannins and an austerity, a dryness to the finish that appeals. Damn good value, too.
Andrew Graham
The second label to the glorious ’18 Frost Dodger and is basically the non dried fruit portion and aged in ex-Frost Dodger barrels.
What a $25 wine it is too. Fennel, dark chocolate and dark berries with a little mint. Maybe a bit more diffuse than the top dog (which has the added complexity of air-dried fruit), but this is plush fruited and generous with a liberal dose of spice and light tannins. Modern Barossa in a good way.
You could pay $40 a bottle and get less wine. Would I buy it? Absolutely.
The second label to the glorious ’18 Frost Dodger and is basically the non dried fruit portion and aged in ex-Frost Dodger barrels.
What a $25 wine it is too. Fennel, dark chocolate and dark berries with a little mint. Maybe a bit more diffuse than the top dog (which has the added complexity of air-dried fruit), but this is plush fruited and generous with a liberal dose of spice and light tannins. Modern Barossa in a good way.
You could pay $40 a bottle and get less wine. Would I buy it? Absolutely.
Showing 1-3 of 3 reviews
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
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.
Shipping & Returns
Standard Delivery in Australia
Estimated timeframe is 3 to 4 days with selected courier service. Regional areas may take longer. More information
Heat Policy
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
- Sale price
- $21.99
- Regular price
- $21.99