Haselgrove "The Switch" McLaren Vale GSM 2018

Freuen Sie sich auf einen Traumstoff, quasi mit einem Hattrick aus Frucht, Würze und herrlicher Länge. Auch wenn er den heidnischen Namen „The Switch“ trägt, braucht man kein Wünschelrutengänger zu sein, um hier genüsslich fündig zu werden...

Mit seiner satten Nase von geschmolzener Schokolade, Sandel- und Süßholz, Blaubeermarmelade und Cassis zeigt dieses dickflüssige Vollblutmonster keinerlei harte Kanten. Die Integration von Säure, Alkohol und Tannin wurde hier erreicht, ein Gefühl von nahtloser Dichte in Frucht und Extrakt. Er bringt das, was traditionelles australisches Winemaking ausmacht, nämlich "Flavour first“, voll zur Geltung: sowohl im Bouquet als auch am Gaumen ist der Wein nicht nur fruchtig mit viel Cassis und schwarzen Beeren und Pflaume, sondern auch von sehr dichter, erdiger Würze und Kraft, dabei durch die lange Maischestandzeit und sanfte Pressung schon in seiner Jugend sehr weich. Rauch- und Röstaromen von französischer Eiche vermählen sich mit den Aromen von dunklen Früchten zu einem weichen und harmonischen Traumwein.

Flaschengröße (Liter): 0,75
Land: Australien
Weingut: Haselgrove
Region: Australien, McLaren Vale
Rebsorten: 60% Grenache, 33% Shiraz, 7% Mourvedre
Weinart: Rotwein
Weinberg(e):

• Agostino, Delfine and Renmano in the Aldinga sub region
• Haselgrove and Breakneck Creek in the McLaren Flat sub region
• Willamba Hill in the Blewitt Springs sub region
• Wistmosa in the Tatachilla sub region

Alkohol % vol.: 15
Säure g/l: 5,42
Restzucker g/l: 4,2
pH: 3,55
Schwefel mg/l frei(total): 17(62)
Optimales Trinkfenster: 2019-2026
Allergene: Enthält Sulfite
Abfüller: Haselgrove Winery, 187 Sand Road, McLaren Vale, SA 5171, Australia
Einführer: Apell Weine, Martin Apell, Ahnatalstrasse 114 A, 34128 Kassel, Deutschland
Verantwortlicher Lebensmittelunternehmer: Apell Weine, Martin Apell, Ahnatalstrasse 114 A, 34128 Kassel, Deutschland

Bewertungen / (Auszüge):

Wine Orbit: 94 Wine
Showcase: 93 Points
James Halliday Wine Companion 2021: 92
Winestate Magazine: 4 Stars
NZ International Wine Show: Bronze Medal

Sam Kim, Wine Orbit: 94 points

This is a magnificent rendition; the perfumed bouquet shows blackberry, raspberry, toasted spice, subtle game and cedar characters, leading to a juicy palate that’s supple and flowing. It’s wonderfully flavoursome and silky with expansive mouthfeel, finishing persistent and delicious. At its best: now to 2033. AU$40.00. www.haselgrove.com.au. Dec 2019.

James Halliday 2018 Switch GSM 92 points (subscription excerpt):

Whole berry ferment, 10 days on skins, matured in new and used oak before blending. A full blown, burly GSM that demands time in bottle or a large slab of rump steak.

James Halliday

Published 01 August 2020

Barrique?
Yes – 10% new French oak, balance in seasoned French oak. Matured in oak for 12 months.
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 10 days before pressing directly to oak for maturation. All parcels of Grenache, Shiraz and Mourvèdre are kept separate until blending.

Winemaker´s Comment:
Selected from two parcels of Grenache, four parcels of Shiraz and one parcel of Mourvèdre all from different micro climates in McLaren Vale. The two Grenache parcels come from two separate vineyards near Aldinga. The first provides brooding dark fruit with strong structural tannins, the second Grenache which is closer to Willunga produces more red fruit and finer tannins. The Shiraz parcels for this blend were selected for their brighter fruit profiles. The Mourvedre was selected from our own vineyard near McLaren Flat and shows spicy lift and structural tannins.

The Switch story revolves around the Hazel Tree. Twigs from the Hazel tree have been long thought to provide protection from evil as well as being used for water divination. A switch is a bundle of twigs signifying the collaboration of these three varietals into one.

Aroma

The nose is a true reflection of the three varieties in this blend. Powerful aromas of summer berries, black cherry and inviting Christmas cake spice.

Palate

The palate demonstrates all of the hallmarks of this world famous blend. Our 2018 Switch GSM is bursting with luscious red berry flavours that are enhanced by assertive, youthful tannins.
Vintage notes:
A good wet winter in 2017 lead to healthy vines. A dry season early in 2018 and favourable summer ripening conditions lead to fruit in great condition at harvest.
Zum Essen:
Your favourite recipe for this wine: Charcuterie platter or
Duck Braised in Mandarin Juice and Star Anise, with Chilli, Ginger and Holy Basil (s.u.)

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