Robert Oatley Vineyards

Montrose Mudgee Black Shiraz 2017

Award
Winner Trophy Lighter Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) , Mudgee, NSW, Australia
Country of Origin
Australia
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $34.95
  • Robert Oatley Vineyards
  • Rob Merrick, Senior Winemaker
    Anthony Roberts, Proprietor
  • E: rmerrick@robertoatley.com.au
    T: (61) 2 63700200
    M: (61) 41789 703
  • 845 Henry Lawson Drive
    Mudgee, NSW
    Australia 2850

Sumac, violet, blackberry, juniper and savoury tomato flavours. Exotic spice here, suggesting a cooler climate. Reasonably firm on the palate, but crunchy rather than drying. With the dish, the wine becomes a melting coulis of violet and blackberry vanilla ice cream - decandent, albeit with a slight rosemary edge on the end.

Inky black colour. Beautiful bouquet of blueberry and spice. Bright and bold with vibrant blueberry, blackberry fruit, lovely freshness, fruit purity and spicy complexity. When paired with the pork dish the tannins in the wine appeared less generous and more chalky.

Lifted and very pure. Ripe, spicy red fruits. Very lifted and clean flavours. Sweet-fruited. Quite as good match with the dish. Nice synergy

Deep colour, lifted bright blue fruits, complex spice and pepper undertones. The palate is rich and rounded, well structured, chewy and long. Mouth-filling a succulent. The pairing works well. The spice and pepper of the wine promoted by the romesco. The almond lifting the savoury undertones of the wine. The rich juicy youthful fruits of the wine surrounding the pork texture. Yummm.

Rich and ripe, dark black fruits, savoury tannins, with drying acidity, firm and structure wine that needs food,

Magenta. Intense nose with dark plum and butter menthol. Rich, ripe soft and rounded palate. Fruit forward. The wine is a little dominant over the dish and it brings out aniseed type notes.

Compelling colour. Deep and inviting. Jubed up floral red fruits nose. Helped with generous mocha oak. Sweet fruited, vanillin palate. Moccha oak helps ? sweet clever commercial wine, crowd pleasing, drinkable SHI. Modern style. With Food ? really good mix with food. The slight gamey DMS/mocha oak and sweetness that I thought detracted from the wine is excellent foil to the floral fruit of this wine. Really good. Modern bright can work 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.

SIWC Perpetual Trophy for Best Lighter Bodied Dry Red Table Wine of Competition