A classy Cabernet-Merlot blend from Down Under, this fruity, ripe and tasty red wine was grown in Grant Burge's own vineyards and is perfect with lamb or steak. The wine has a deep crimson colour with an herbaceous character, and a soft structure.
South Eastern Australia
Drink now + 2 years
The South Eastern Australia
region of Australia
The term South Eastern Australia covers a vast area of land and pretty well covers anything that isn’t Western Australia. This means any generic wine from the states of South Australia, Victoria, New South Wales and Tasmania, can be labelled as such.
Generally speaking, the region benefits from a Mediterranean climate and indeed, even has the same latitudes as many a European winemaking region.
You couldn’t get much more of a classic blend of two red varietals – this is the stuff that top Claret is made of – although those producers wanting to make a Bordeaux style of wine have transported it to the majority of wine-producing regions in the world.
This blend will produce a wine that is bold and concentrated with lots of berry fruit flavours and a large dollop of tannin. (See also Cabernet Sauvignon and Merlot)
Salads & Vegetables
This wine would work well with a Thai style beef salad or a shredded duck equivalent. It suits most barbecued and grilled meats so a Mexican dish would work well.
Fish & Seafood
This wine is generally too heavy for fish and seafood.
Pasta & Other Sauces
Rich creamy sauces, such as cheesy carbonara, work well with this wine.
Casseroled game such as pheasant and venison work well with this wine but it is also perfectly suited to duck, beef, lamb and boar!
Herbs & Spices
The strong flavours of black pepper, garlic and chives make an excellent match for this wine. It would also stand up well against mint, rosemary and thyme.
Oaky wines can be tricky to pair but we think paprika flavoured foods would work well with this wine.
This wine works well with Brie, Camembert, Edam, Red Leicester and Chaume cheeses.