Home » Posts tagged with » shiraz (Page 3)
STEAK A CLAIM ON THIS GSM
Wc06Aug12 A HEARTY steak with mushroomor pepper sauce ideal with this. David Ellis THE Barossa Valley’s Kurtz Family Vineyards has created an interesting and full-flavoured Boundary Row label 2008 GSM (Grenache Shiraz Mataro) created from fruit off vines ranging from a youthful ten, to a more-mature 85 years of age. Fourth generation of German descent, […]
MCGUIGAN’S CELEBRATE 20 YEARS OF BLACK LABEL
JOIN the 20 years celebrations withthis and a Sunday roast turkey dinner. 23 July 2012 David Ellis WHEN you’ve a label that’s been a stand-out success for 20 years, you could be excused for sitting back and resting on your winemaking laurels. Not so with Neil McGuigan, the dynamic and irrepressible Chief Winemaker at the […]
MCGUIGAN’S CELEBRATE 20 YEARS OF BLACK LABEL
JOIN the 20 years celebrations withthis and a Sunday roast turkey dinner. 23 July 2012 David Ellis WHEN you’ve a label that’s been a stand-out success for 20 years, you could be excused for sitting back and resting on your winemaking laurels. Not so with Neil McGuigan, the dynamic and irrepressible Chief Winemaker at the […]
WAXING LYRICAL OVER BOBBIE BURNS
GREAT friend or new discovery,a lovely drop with glazed filet mignon Wc25Jun12 David Ellis TAKE vines that are fifty years old and a company that’s made Shiraz from those vines for forty-one consecutive vintages, and you can be pretty-much assured you’re going to get a very rewarding drop indeed – particularly when priced at an […]
WAXING LYRICAL OVER BOBBIE BURNS
GREAT friend or new discovery,a lovely drop with glazed filet mignon Wc25Jun12 David Ellis TAKE vines that are fifty years old and a company that’s made Shiraz from those vines for forty-one consecutive vintages, and you can be pretty-much assured you’re going to get a very rewarding drop indeed – particularly when priced at an […]
JUST HOW GOOD ARE YOUR TASTE BUDS?
ONE to test the taste buds witha Winter’s beef casserole. Wc11Jun12 David Ellis WINEMAKERS in Italy use an interesting technique in which they pass the wine from one ferment over the skins of grapes from another – calling it Ripasso – to create wines of quite stimulating complexity. The Hunter Valley’s ever-imaginative Andrew Margan did […]
JUST HOW GOOD ARE YOUR TASTE BUDS?
ONE to test the taste buds witha Winter’s beef casserole. Wc11Jun12 David Ellis WINEMAKERS in Italy use an interesting technique in which they pass the wine from one ferment over the skins of grapes from another – calling it Ripasso – to create wines of quite stimulating complexity. The Hunter Valley’s ever-imaginative Andrew Margan did […]
BANJO’S RUN A SOUTHERN HIGHLANDS’ BOLTER
Wc28May12 David Ellis DELIGHTFUL drop from a rejuvenatedvineyard to enjoy with winter beefdishes,or anytime Thai foods. THREE years ago Bill Hall retired after more than 40 years in real estate in Sydney to re-settle in the pleasant Southern Highlands of NSW – not to take up bowls or bridge, but to go into business again, […]
BANJO’S RUN A SOUTHERN HIGHLANDS’ BOLTER
Wc28May12 David Ellis DELIGHTFUL drop from a rejuvenatedvineyard to enjoy with winter beefdishes,or anytime Thai foods. THREE years ago Bill Hall retired after more than 40 years in real estate in Sydney to re-settle in the pleasant Southern Highlands of NSW – not to take up bowls or bridge, but to go into business again, […]
PENFOLDS ICONS ARE HOME ON THE GRANGE
2007 GRANGE heads-up this year’sPenfolds Luxury and Icon Collection. Wc21May12 David Ellis MAY is the month when investors and connoisseurs alike look to Penfolds annual release of their Luxury and Icon Collection, a $1750 parcel this year of stalwarts led by the latest Grange to go into the market place, similarly a Yattarna Chardonnay and […]
