Haselgrove The Switch GSM 2015

Double Gold China Wine & Spirits Awards 2017

93 Points James Halliday Wine Companion 2018

Region: McLaren Vale
Vineyard(s): Grenache from Aldinga, Willunga and Whites Valley, Syrah from Whites Valley, Seaview, McLaren Flat & Blewitt Springs, Mourvèdre from McLaren Flat
Variety: 69% Grenache, 28% Shiraz, 3% Mourvedre

Barrique?
YES – All of the components of the Swirch spend some time in oak. The Grenache and Mourvedre are stored in older oak (4-5 years) for around 9 months before being taken out prior to vintage. The Shiraz has a small amount of new oak (10%) with the balance being older, and spends 14 months in oak.

Winemaking:
Crushed but not destemmed to open fermenters, cold soaked for 3 days under inert gas cover, then fermented at 22-28 degrees and plunged 3 times a day with a gentle pumpover during peak ferment. On skins for 8 days before pressing to 1 and 2 yo French oak Hogsheads.
The batch is kept separate through maturation and after 18 months, barrels are individually selected to showcase the very best this block has to offer.

Winemaker´s Comment:
"Switch GSM is one of our favourite wines to make and one that we are extremely proud of. In McLaren Vale we have some of the oldest Grenache and Mataro plantings in the world, and they make some seriously good wines. Perfumed, savoury, and a touch lighter, they work fantastically well with the denser, full fruited Shiraz from the region. A sum that’s much greater than its parts." ( Andre Bondar)

Vintage notes:
A seriously dry second half of the year led to tiny yields in 2015 in the Grenache, Mourvedre and most strikingly in the Shiraz. This resulted in fast ripening and a very early harvest. Tiny berries and bunches resulted in wines of deep colour, powerful fruit flavours and tannins. Optimum drinking from 2016 to 2026. 

Zum Essen:
Your favourite recipe for this wine: Duck Braised in Mandarin Juice and Star Anise, with Chilli, Ginger and Basil

Duck Braised in Mandarin Juice and Star Anise, with Chilli, Ginger and Holy Basil
This recipe is from the September 2011 issue of Australian Gourmet Traveller. 

You'll need

8 duck Marylands
2 tbsp vegetable oil
8 long red chillies, 4 cut into julienne, seeds and ends reserved separately
1 head of garlic, halved
6 spring onions, white part only, cut into julienne, green trimmings reserved
30 gm (6cm piece) ginger, cut into julienne, peelings reserved
400 ml mandarin juice (about 1kg mandarins), plus 4 unpeeled mandarins, halved
100 ml fish sauce
50 gm rock sugar, crushed
8 star anise 2 lemongrass stalks, coarsely chopped
1 piece cassia bark 1½ cups (loosely packed)
holy basil, leaves picked, stems reserved separately
200 gm bean sprouts
100 gm cooked bamboo shoots

To serve: Vietnamese baguette (optional) or steamed fragrant rice

Method

01
Heat a non-stick frying pan over medium-high heat, add duck in batches, skin-side down, then add half the oil and cook until duck is golden and fat renders (3-4 minutes on each side; be careful as hot fat will spit). Set aside.

02
Preheat oven to 200C. Scatter 4 whole chillies, reserved seeds and ends, garlic, spring onion trimmings and ginger peelings in a roasting pan large enough to fit duck snugly in a single layer, then top with duck, skin-side up. Add mandarin juice, fish sauce, rock sugar, star anise, lemongrass, cassia and basil stems. Season to taste with freshly ground black pepper and roast, basting occasionally, until duck is caramelised (40 minutes-1 hour). Add mandarin halves, baste and return to oven until duck meat is tender and duck skin is golden (30-40 minutes). Remove duck from liquid, set aside and keep warm. Strain liquid through a fine sieve into a saucepan, skim fat, then reduce over medium-high heat to a syrupy sauce (about 400ml; 4-8 minutes).

03
Meanwhile, heat remaining oil in a wok over high heat, stir-fry bean sprouts and bamboo shoots until tender (2-4 minutes). Divide among 4 warmed bowls, add 2 duck legs and a mandarin half to each bowl, pour sauce over, scatter with thinly sliced chilli, spring onion, ginger and holy basil leaves. Serve hot with steamed fragrant rice.

    Recipe:
    Geoff Lindsay,Dandelion,Melbourne
    Photography:
    Sharyn Cairns
    Styling:
    Lisa Featherby