A stunning offering from Lone Palm sourced entirely from 3 small Barossa Vineyards planted in the 1950s and 60s. Vineyards are from the highly prized sub-districts of Ebenezer, Vine Vale and Nuriootpa. Older French and American oak is employed here to allow the fruit to shine, and stunning fruit it is. Satsuma plum, blueberry, dark cherry, spice, chocolate, liquorice and more on the go here. Dave Brooks from Halliday's Wine Companion sums this wine up beautifully, 'excellent fruit density, fine chocolatey tannin and layered spice and dark fruits on the finish'.
95pts Sam Kim, 94pts Kim Brebach, 92pts James Halliday, 93pts Ken Gargett, 93pts Mike Bennie
Alcohol %
14.5
Closure
Screwcap
Size
750 mL
Biodynamic
No
Lone Palm Vineyard is located south of Marananga, the heart of Barossa Valley. A vineyard of many different sites and microclimates, and a lone palm tree standing next to the settlers cottage built in the late 1800s, from where the name originates. Opulent sunshine, rich soil, hand picked and traditional winemaking to produce dark, fruity, full-bodied premium Shiraz.
Region
Barossa Valley, SA
Just 60km northeast of Adelaide, the Barossa Valley is one of Australia's oldest wine regi ...
Just 60km northeast of Adelaide, the Barossa Valley is one of Australia's oldest wine regions. Read Full Article
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Variety
Shiraz
Shiraz (which is essentially Syrah) is a dark-skinned grape grown throughout the world and ...
Shiraz (which is essentially Syrah) is a dark-skinned grape grown throughout the world and used primarily to produce powerful red wines. Read Full Article
This minestrone is dead easy and will make enough for you to keep revisiting over a busy week. Of course, the process is all the more enjoyable with a glass of vino in hand, but that's up to you.
Ingredients:
Glug of olive oil
1 brown onion, diced
2 carrots, diced
2 sticks celery, diced
2 cloves garlic, crushed
1 large rasher bacon, chopped (bacon bones can also be used)
1 tin cannellini beans, rinsed
1 bunch kale, roughly chopped
2 fresh tomatoes, diced
1 tin diced tomatoes
200mL red wine
500ml vegetable stock (if you prefer a different stock, use it - I use vegetable for less salty interference)
A couple of bayleaves
Salt and pepper
[caption id="attachment_2064" align="alignnone" width="625"] Tuscan Minestrone.[/caption]
A vego twist on an Italian favourite; a hearty panful for those opting out of the moo/baa/oink variety.
Ingredients
1kg jap pumpkin, peeled, cut into 1cm-thick slices
1½ tablespoons olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 medium red capsicum, chopped
2 medium zucchini, halved, sliced
200g button mushrooms, thickly sliced
400g can diced tomatoes
1 teaspoon mixed herbs
100g baby spinach
30g butter
2 tablespoons plain flour
2 cups milk
250 g grated mozzarella cheese
125g dried lasagna pasta sheets
Method
1. Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Arrange pumpkin, in a single layer, on tray. Drizzle with 2 teaspoons oil. Bake for 20 minutes or until tender. Set aside.
2. Heat remaining oil in a heavy-based frying pan over medium heat. Add onion, garlic, capsicum, zucchini and mushroom. Cook, stirring, for 10 minutes or until vegetables are just tender. Stir in tomato and
This minestrone is dead easy and will make enough for you to keep revisiting over a busy week. Of course, the process is all the more enjoyable with a glass of vino in hand, but that's up to you.
Ingredients:
Glug of olive oil
1 brown onion, diced
2 carrots, diced
2 sticks celery, diced
2 cloves garlic, crushed
1 large rasher bacon, chopped (bacon bones can also be used)
1 tin cannellini beans, rinsed
1 bunch kale, roughly chopped
2 fresh tomatoes, diced
1 tin diced tomatoes
200mL red wine
500ml vegetable stock (if you prefer a different stock, use it - I use vegetable for less salty interference)
A couple of bayleaves
Salt and pepper
[caption id="attachment_2064" align="alignnone" width="625"] Tuscan Minestrone.[/caption]
