• Wir beraten Sie persönlich unter 0561-3160717
  • ERFAHRUNG - Wir machen das seit über 28 Jahren.
  • VERTRAUEN - Wir kennen unsere Winzer persönlich.
  • Wir beraten Sie persönlich unter 0561-3160717
  • ERFAHRUNG - Wir machen das seit über 28 Jahren.
  • VERTRAUEN - Wir kennen unsere Winzer persönlich.

Hart of the Barossa Ye Brave Limited Release Organic Shiraz 2015

29,95 €

(1 l = 39,93 €)
inkl. MwSt., zzgl. Versand

Beschreibung


Der Wein hat eine schöne Frucht mit Cassis, reifer Pflaume und Blaubeere. Er ist ein echter, würziger, aber sehr ausgewogener old school Shiraz von einem modernen Familien-Bio-Weingut (welches übrigens das erste in den Barossa Ranges war). In der Jugend zeigt er noch kräftige Tannine, welche mit Belüftung schon deutlich weicher werden. Eleganter langer Abgang. 18 Monate Ausbau in französischen und amerikanischen Hogsheads, von denen 25% neu und der Rest alt waren.

Rezeptempfehlung: Sorcetti mit Lammragout oder zum Wild-Rezept (s. u.) vom Weingut.

This wine is 100% Organic as certified by Australian Certified Organic.

Flaschengröße (Liter): 0,75
Land: Australien
Weingut: Hart of the Barossa
Region: Australien, Barossa Valley
Rebsorten: 100% Shiraz
Weinart: Rotwein
Weinfarbe: rot
Alkohol % vol.: 15
Säure g/l: 7,35
Restzucker g/l: 2,1
pH: 3,44
Schwefel mg/l frei(total): 33(80)
Haltbarkeit: bis 2025+ am besten, sagt der Winzer
Allergene: Enthält Sulfite
Abfüller: Hart of the Barossa, Corner Vine Vale & Light Pass Road, Vine Vale, SA 5352, Australia
Importeur: Apell Weine, Martin Apell, Ahnatalstrasse 114 A, 34128 Kassel, Deutschland
Verantwortlicher Lebensmittelunternehmer: Apell Weine, Martin Apell, Ahnatalstrasse 114 A, 34128 Kassel, Deutschland

Apellation: Barossa Valley, Sub-Region Greenock
Vineyard(s): Single Vineyard, Vine Vale
Barrique?: ja, 18 Monate Ausbau im franz. + amerik. Hogsheads, 25% neu und der Rest alt
Aged in American and French oak barrels (25% new) for 18 months, the result is a full-bodied and well balanced Shiraz.

Winemakers comments:
The Shiraz vines were harvested between mid February to early March and the grapes gently destemmed into small open top fermenters. The grapes were fermented for nine to ten days on skins where hand pumpovers were employed twice daily. The must was traditionally pressed and immediately filled to new and seasoned French & American oak hogsheads where it completed fermentation. The wine was matured in hogsheads for 18 months prior to bottling. Hart of the Barossa Shiraz is bottled unfined and unfiltered.

Vintage notes:
A traditionally wet winter, mild spring and excellent fruit set provided a great start to the 2015 vintage. Spring was dry and led into a very mild, dry Summer resulting in fruit with higher natural acidity, and incredible flavour and colour concentration. January started with dry, hot and windy weather however by the end of the first week, relief came with 60mm of rain and a record-breaking coolest January in 11 years. The first pick was in mid February. The mild weather that followed allowed for an extended ripening period and multiple small hand-picks in the vineyard providing excellent yields and exceptional quality, showing complex flavour, purity of fruit, excellent balance with the potential for excellent ageing.

Your favourite recipe for this wine:

Fillet of Venison with Red wine and Wild Mushrooms

600ml red wine (Hart of the Barossa Shiraz)
1/3 cup (80ml) Madeira or dry sherry
1/3 cup (80ml) balsamic vinegar
6 eschalots, sliced
1 fresh bay leaf
1 thyme sprig
2 cups (500ml) good-quality beef stock
10g dried chanterelle or porcini mushrooms
1kg venison fillet
1 tablespoon olive oil
30g unsalted butter
1 tablespoon plain flour
Redcurrant jelly, optional to serve
To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside. Preheat the oven to 200°C.
Place the dried mushrooms in a small bowl, pour over a little boiling water and set aside to soak for 10 minutes.
If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper. Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
Drain mushrooms, reserving the liquid. Heat the butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
Slice the venison and serve with sauce and redcurrant jelly, accompanied by seasonal vegetables.


SLOW COOKED BEEF BRISKET
Serves 4-6

INGREDIENTS
2 tablespoons extra virgin olive oil
1.5kg Beef Brisket, trimmed and cut into 4 pieces for faster and even cooking
1 onion, finely chopped
3 cloves garlic, thinly sliced
1 cup red wine (250ml)
2 cups beef stock (500ml)
2 cups water (500ml)
3 cups tomato puree (750ml)
6 bay leaves
Sea salt and cracked peper to season

METHOD
Preheat oven to 180°C (350°F).
Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.
Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.
Add the wine and cook for 3–4 minutes or until reduced by half. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.
Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time, for 3 hours or until very tender.
Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves. Serve with creamy mashed potatoes.