Our 2016 TPR appears quite ‘soft’ in the glass. It looks more like a traditional Rioja out of Spain than an Australian Tempranillo. The aromas on the nose are a medley of savoury spice. Fresh ground nutmeg and powered cocoa lead the way with toasty oak in support. With time in the glass we see the fruit open up and begin to shine. The palate is quite lively with rich, intense dark fruits, grippy tannins and soft acidity on the finish. There is a ‘meaty’ intensity about this wine giving it quite a savoury edge. Good in the cellar for around 5-7 years. With those savoury flavours we suggest a dry aged, grass fed sirloin caramelised over hot coals. Pair with charred broccolini & crusty bread.
The second release under this auspicious title and certainly doing justice to the name that has been bestowed upon it.
Full bodied and rich this wine is more like something off the ancient soils of Bordeaux than the cool climate hills of the Orange region in NSW. The aromas from the glass are incredibly rich and exhibit dark fruits, spicy French oak & a hint of mint from the Cabernet.
The palate is generously supported but fine dusty tannins that give length and excellent body to the wine. The fruits are elegant and with a great depth of complexity arriving from maturation in oak puncheons.
This wine is a big step up from previous releases and would be well paired to a rib eye fillet, bone on, seared, oven baked and served with a red wine jus and seasonal greens.
The Ginger Rose Shiraz is a crowd favourite amongst our loyal fans and the 2015 will take things to a new level. Sourced from a single vineyard site in Murrumbateman, this is a wine to be savoured. Elegant red fruits complexed by aromas of chocolate, pepper and Asian spice are found on the nose. The palate is medium bodied, as expected, showing great line and length with a high level of fruit intensity. The soft tannins and drive of the fruit give this wine an amazing length. Enjoy now but drinking until 2025. Maybe more… With that Asian spice influence we suggest Asian glazed spiced ribs served with sautéed Chinese vegetables and soy.
Showing spades of colour, this looks to be another cracking Hamish in a long line of Cellarhand favourites. Time in oak gives this wine a savoury complexity on the nose. Dusty oak of fresh cut and charry woodfired timbers are the first to greet the nose. Slowly, but satisfyingly, the clean red fruits start to show up and intensify. The palate is full bodied with mouth filling fruit intensity. The creamy oak and lavish tannins give amazing structure to the wine and a long and enduring finish to the palate. As always with Hamish, the 2016 has great cellaring potential but we think closer to 10 years than 15. The eye of the fillet holds the greatest intensity of flavour and texture so that is our pairing. Cook it your way but medium rare is our suggestion.
Again, the great Aussie blend has come through with the goods. A deep red plum in colour, this wine simply invites you in.
Complex aromas of roasted capsicum, blackberry leaf and hints of menthol provide an intriguing nose. The palate is jam packed with rich, ripe fruit characters of black currants and ripe figs with just a hint of leafy greenness. The French oak tannins support and give length to a wine that finishes with rich mocha coffee and toast. Cellaring 7 – 10 years.
A bold wine needs something hearty. Whilst it doesn’t have a great name, a braised mutton stew with red wine and root vegetables in the slow cooker for 8 hours or so tastes pretty good.