Dowie Doole Hooley Dooley Red 2014

Barrique?
Yes & 60% in 3-5 year old hogsheads, balance stored in tank to add vibrant fruit lift. Oak is 65% American oak, 35% French and stored in barrel for 19 months.

Winemakers comments:
Vineyards: Tintookie vineyard, McLaren Vale und PW vineyard, Langhorne Creek
Australian’s are passionate about the quintessential Australian blend of Cabernet Sauvignon, Shiraz and Merlot. We love the Cabernet lift, shiraz weight and merlot elegance. This modern twist of the CSM blend incorporates a small but significant amount of Petit Verdot that adds further complexity to this classic Australian CSM.

The winemaker"s favourite recipe for this wine: Loin of Lamb with Rosemary-Green Peppercorn Sauce
Place the lamb loins in a baking dish. Drizzle with olive oil and spread mustard over the loins. Place rosemary sprigs, sliced garlic on top and sprinkle with salt and pepper. Leave to sit at room temperature for up to 2 hours.
For the sauce sauté garlic, shallots and rosemary add 2 cups of Hooley Dooley and then simmer to reduce by half. Season with salt and pepper. After marinating remove the rosemary and garlic from the lamb. Then cook in a grill pan for 3 minutes on each side. Rest for 5 minutes prior to serving with the accompanying sauce and dressed with sprigs of rosemary.

Vintage notes:
2014 was a milder vintage allowing the fruit to ripen slowly, achieving full flavour ripeness at lower Baumé and retaining excellent acidity. Yield was low with smaller than average crops, small berries and bunches. Fruit displayed lovely varietal character, ripe but with excellent acidity.