Glendon Vineyards/ Landaire Wines

Landaire Tempranillo 2016

Winner Top 100 Lighter Bodied Dry Red Wines
Grape Varieties
Tempranillo (100%) Padthaway, SA, Australia
Country of Origin
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $35.00
  • Glendon Vineyards/ Landaire Wines
    PO Box 14
    Padthaway, SA
    Australia 5271
  • Carolyn Brown, Director/Secretary
  • Phone (61) 8 0417408147

Brambly nose with subtle spice and floral aromas. Crisp, refreshing Joven-styled palate with a juicy mid-palate, lighter body and a direct finish. it retains its fruit intensity with the dish - bright, upfront, easy-drinking

Vibrant deep crimson. Opens with dark strawberry and cedar and vanillin. Fresh, vibrant and plush with supple tannins and a core of dark strawberry carried to the finish. When paired with the pork the sweet strawberry fruit notes of the wine were highlighted.

Fresh fruit. Attractive. Pure and precise aromatics. Lovely. Savoury and dry palate. Nice moderate weight and balance. A well made wine. The pork dish makes the wine dry and hard.

Lifted red fruits, spice, vanilla-bean and savoury, cola aromas. The palate is a crisp chewy textural wine with good intensity and richness. Fine grained tannins, good flavour and balance. Slippery style. The pairing compliments the wine. The almonds promote the savoury flavours in the wine. The pork texture works well with the subtle tempranillo tannins. The juicy fruits of the wine buffer well against the gentle pork flavours.

Lovely juicy cherry, hint of cedar and leather, bright and fresh with a juicy acid structure, crunchy finish

Mid-deep ruby red. Quite intense red cherry and lick of vanilla nose. Rich fruit, sandy tannin. More primary fruit forward now. The weight of the wine works well with this dish and the red flavours meld with the meat.

Bright jubey aroma. Primary fruit driven slurpy palate. Works nicely based on red fruits, softness and length. With Food ? jube disappears and acid red fruits carry the wine well. Comes across as structured, solid and ripe. Very good. Slurpy still.

The Lighter Bodied Dry Red Wines were judged with

Pork shoulder with capsicum, almond and carrots

Presented by chef Marcell Kustos



  • 2000 g pork shoulder/scotch fillet
  • 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


  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.