Haselgrove 'Protector' Cabernet Sauvignon 2019
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Haselgrove have been around in various guises for more than 30 years, really hitting their straps in the last few. The quality of the wines and packaging has improved substantially. James Halliday listed them as one of his “Ten Dark Horses” in 2015. They are making cracking good booze and their offerings are likely to continue to improve.
Region
McLaren Vale, SA
Variety
Cabernet Sauvignon
"Lambascioni" is pickled onions, and with melt-in-your-mouth lamb it's just magic. What a treat for a Sunday roast!
The Meatballs
Fry off a finely chopped onion and clove of garlic, adding a couple of spoons of smoked spanish pimenton piccante and a couple of spoons of dulce paprika. After it has cooled, whack it in a bowl with half a cup of breakcrumbs, 1kg of good beef mince and about 400 grams of fresh, skinned chorizo. Mix well and form into medium sized balls and brown them. Heat the Romesco sauce in a saucepan, enough to cover the browned meatballs once you add them. You can add shredded parsley before serving. Simmer until you need to open another bottle of red, and serve with a good crusty loaf. This is a hearty dish, great with medium bodied reds like Tempranillo or Grenache and Patatas Bravas.
The King of comfort food for a cold winter's night? If not, time for a coup. A classic tummy-warmer.
Less than 40km south of Adelaide, McLaren Vale is another one of South Australia's renowned Shiraz producers, accounting for roughly 50% of grapes crushed annually. The climate is markedly different from the Barossa, being much more Mediterranean with four clear seasons and higher rainfalls. McLaren Vale reds reflect this, showing deep complexity and power along with the ability to cellar for decades. While Shiraz grabs the most attention, chocolate-rich Cabernet Sauvignons, Chardonnays and Viogniers are worth sampling.
The climate is influenced by ocean breezes coming in from the Gulf of St. Vincent to the west and the altitude of the Sellicks Hill Range to the south. Soil type is varied, ranging from red-brown loam and sand to dark clay and the often-mentioned terra rosa. A misspell of the Italian phrase "terra rossa" (meaning "red soil"), this ruddy-red stuff is left behind when limestone breaks down, and any viticulturist will tell you it's great stuff to grow vines in due
Cabernet Sauvignon is unmistakably one of the world's most recognised red wine varieties. It is produced in most major wine growing regions across the world, from the banks of the Gironde in France to Lebanon's Beqaa Valley, to the valleys of California where it overtook the Zinfandel variety on it's rise to glory. Since the late 1800s Australia has definitely proven itself in the world of the humble 'Cab Sauv'. Speaking locally, I turn the page on my desk copy of Halliday's 'Wine Atlas of Australia & New Zealand', to read: 'Whichever yardstick one adopts, Coonawarra produces most of Australia's great Cabernet Sauvignon.'
