Chapel Hill Winery

Bush Vine Grenache 2017

Award
Winner Blue Gold Lighter Bodied Dry Red Wines
Grape Varieties
Grenache (100%) McLaren Vale, SA, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $30.00
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“Soft red fruit with floral notes, sweet spice aromas and a slightly herbal/funky barnyard palate which finishes with red berry notes. A lighter, elegant, almost crisp style. Juicier, a bit funky and refreshingly lively, especially with the dish. The zingy acidity works well.”

“Fragrant bouquet of fresh strawberries and raspberries with a hint of spice and mint. Bright, juicy and vibrant with excellent freshness and elegance, the vibrant sweet strawberry fruit carrying through to the finish. Lovely balance. When paired with the pork dish the wine remained largely unchanged.”

“Spicy, attractive. Nice wine. Fresh and vibrant. Savoury, lingering tannins. Good length. A very nice match with the dish. Good synergy of flavours.”

“Restrained red jube-fruits spice and herbs, some complex reductive notes. Juicy textural flinty acidity, great structure and length. The simplicity of the wine is highlighted. The pairing not working well.”

“Lots of plush blood plum aromas, nice savoury notes, with ripe red fruit, subtle use of oak, great food wine”

“Mid-crimson red. Attractive red fruits and florals with hints of dusty notes. Slurp-able red fruits with some orange rind underneath and supporting tannin. The wine looks a little delicate against this dish.”

“Lighter colour. Very good aroma that dances between raspberry cordial and earthy herb. Primary fruit palate ? raspberry again, but nice Xmas cake complexity behind this. Balanced and maybe lacks a little fruit concentration. With Food ? has a good structure ? acid/fruit tannin work nicely. Fruit concentration is an issue as there is no fruit flavours with food.”

The Lighter Bodied Dry Red Wines were judged with

Pork shoulder with capsicum, almond and carrots

Presented by chef Marcell Kustos

Ingredients

Pork

  • 2000 g pork shoulder/scotch fillet
Lecso
  • 1000 g mixed capsicum, sliced
  • 500g tomatoes, diced
  • 1 pc onion, diced
  • 4 Tbsp oil, sunflower
  • 1 Tbsp paprika, ground
To serve
  • 100 g almonds, shaved, toasted
  • 1 bunch parsley

Method

  1. In a large frying pan, sear around the scotch fillet.
  2. Then place it into a Dutch oven and bake it for 2.5-3 hours at 130 degrees.
  3. In a medium pot, add oil, sweat onions, then add capsicum and cook for 10 minutes.
  4. Then add tomatoes and ground paprika and cook for another 10 minutes.
  5. Add water if needed to prevent from burning.
  6. Serve a slice of pork on a bed of ‘lecso’ and sprinkle toasted almond on top.