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Tight and Italiente on opening, airing sees bright red fruit, spice, red apple skin and more emerge. The wine manages to be both bright and mid-weight, and yet offers supremely concentrated fruits which blossom as the wine breathes. This looked amazing a couple of hours after opening. A deserved Gold and Top Gold medal winner at the Royal Adelaide Wine Show.
Redman are one of the Coonawarra’s pioneers, with Bill Redman working for John Riddoch from 1901. In 1908 he bought 40 acres, releasing his first wine in 1909. He didn’t have a lot of working capital to begin with, so he used a cheese press to press grapes and knocked the ends off barrels so he’d have something to ferment them in. Initially, most of his grapes and wine were sold to other local wineries. Wines he sold to Woodley’s were bottled under their Treasure Chest label and achieved worldwide fame. These wines will set you back thousands at auction today. Eventually he sold to Lindemans in 1965. In 1966 Owen and Edna Redman launched Redman Wines. Back then, the Coonawarra wasn’t the wine destination it is today. In the late 70s the region had just 4 cellar doors - Brands, Mildara, Bowen, and Redman, and Shiraz was King. Redman had so little Cabernet in the ground that you could only buy it in Magnums. Of course, today, Redman and the region more broadly, make a bucketload of Cab. The house style has always tended to low alcohol, and modest oaking, their wines proud to show off their superlative fruit, which drink well young and have excellent capacity for ageing. Their Sangiovese follows a similar blueprint - exceptional fruit and low oak. It is superb.
Region
Limestone Coast, SA
The Limestone Cost comprises a few sub-regions you've likely already heard of, such as the ...
The Limestone Cost comprises a few sub-regions you've likely already heard of, such as the acclaimed Coonawarra SA. But in amongst the known are some hardly knowns that you may miss, and shouldn't.
Wrattonbully, Mount Benson and Padthaway – feel free to read up on these in more detail, but here's an overview.
History
With vines dating back to the 1970's, Wrattonbully grew to fame in the early 90's when larger producers like Hardy's and Beringer Blass began planting. Primarily a red region, with shiraz and cabernet sauvignon in quantity.
Mount Benson, first planted in 1989, is a newcomer to the South Australian industry. It has quickly e ... Read Full Article
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Variety
Sangiovese
Sangiovese (san-jo-veh-zeh) is a red Italian wine grape variety whose name derives from th ...
Sangiovese (san-jo-veh-zeh) is a red Italian wine grape variety whose name derives from the Latin sanguis Jovis, "the blood of Jove". Known throughout most of central Italy, outside Italy it is most famous as the main component of the blend Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Brunello di Montalcino, Rosso di Montalcino or Sangiovese di Romagna, as well as modern "Super Tuscan" wines like Tignanello. Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels.
In ... Read Full Article
‘Simple’ cooking is not only delicious, but it can also be easy. The Ottolenghi SIMPLE cookbook delivers the goods with over 130 brilliant recipes from award winning Chef Yotam Otttolenghi. It truly is everything you love about Ottolenghi, made simple.
There is nothing better than a cooler evening, a bowl of Wild Mushroom Risotto and a bottle of pinot in hand. Well, the glass in hand but the bottle pretty close to hand too. It's a cracking match. This week thanks to my buddy Dan at winedirect.com.au, I am sipping a Picardy Pinot Noir. This Pinot comes out of Pemberton in WA. In fact, it's my first Pinot from WA. Thanks Dan, you gave me my first.
Not a fan of carbonara? Odds are you've never had a good one. Tricky to get right, but so rewarding when you do.
Ingredients
For one portion:
60 to 80gm spaghetti freshly cooked al dente
1 tb Extra virgin olivae oil
30g flat pancetta or guanciale
1 or 2 eggs, beaten
25g freshly grated Pecorino Romano and/or aged Italian Grana Cheese (Grana Padano or Parmigiano Reggiano)
freshly ground black pepper
Method
1. Mix the beaten egg with grated cheese and grounded black pepper.
2. Slice the pancetta 7 to 10 mm thick and cut in 2 cm rectangular bites.
3. Slowly fry the pancetta in the extra virgin olive oil in a non stick pan until crispy. If the pancetta has enough fat you will not need to add oil.
4. Add the spaghetti with some of the cooking water, do not fry the spaghetti but rather just let it absorb the flavour of the pancetta.
5. Simmer gently until the water is almost gone.
6. Remove the pan from the stove.
7. Add the egg, cheese and pepper mixture to the pasta and stir quickly making sure
Sangiovese (san-jo-veh-zeh) is a red Italian wine grape variety whose name derives from the Latin sanguis Jovis, "the blood of Jove". Known throughout most of central Italy, outside Italy it is most famous as the main component of the blend Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Brunello di Montalcino, Rosso di Montalcino or Sangiovese di Romagna, as well as modern "Super Tuscan" wines like Tignanello. Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels.
In Australia
Sangiovese is becoming increasingly popular as a red wine grape here in Australia, having been introduced by the CSIRO in the late 1960s. This is part of a growing trend in Australia to use a wider range of grape varieties for winemaking. As in California, Australian winemakers have begun seeking out the best vineyard location for
The Limestone Cost comprises a few sub-regions you've likely already heard of, such as the acclaimed Coonawarra SA. But in amongst the known are some hardly knowns that you may miss, and shouldn't.
Wrattonbully, Mount Benson and Padthaway – feel free to read up on these in more detail, but here's an overview.
History
With vines dating back to the 1970's, Wrattonbully grew to fame in the early 90's when larger producers like Hardy's and Beringer Blass began planting. Primarily a red region, with shiraz and cabernet sauvignon in quantity.
Mount Benson, first planted in 1989, is a newcomer to the South Australian industry. It has quickly established itself as on par with it's older cousins, producing excellent cabernet sauvignon, shiraz, and chardonnay. Cool ocean breezes aid in producing complex, deeply flavoured wines.
Padthaway, like the Coonawarra, has the same red-gold soil, but warmer temperatures overall. Similar in climate to the Bordeaux in France, cabernet sauvignon and
