Robert Oatley Vineyards

Robert Oatley Signature Series McLaren Vale G-18 Grenache 2018

Award
Winner Trophy Lighter Bodied Dry Red Wines
Grape Varieties
Grenache (96%) Mudgee, McLaren Vale, SA, Australia
Country of Origin
Australia
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $23.00
  • Robert Oatley Vineyards
    845 Henry Lawson Drive
    Mudgee, NSW
    Australia 2850
  • Rob Merrick, Senior Winemaker
  • Phone (61) 41789 703

Dense red fruit. Fresh and spicy. Palate is quite delicious. Light on its feet with fresh lingering tannins. Excellent match with the dish. Savoury and long with melted tannins.

Aromatic florals and red candy fruits on the nose and palate with charcuterie, smoke and cinnamon spices giving some nice complexity. The purity of the raspberry, red liquorice and plum fruit on the palate is mouth filling and balanced by just a kiss of soft tannins. The red raspberry fruits bring energy and lift to the lamb with the exotic smoke and cinnamon spices bringing added complexity and length to the hummus and gamey lamb. A pairing that makes you want another sip!

Soft cherry and berryfruit, quite fragrant and juicy fruited, light-bodied juicy bright palate, rounded but pretty dry tannins and a savoury finish. A pleasing if straightforward match with the food.

Mid-deep cherry colour. Vibrant berry-currant fruit-pastille aromas. Gorgeous crunchy fruit, medium acidity, good length and a fine tannin finish. With food: Good combination. Acidity is fine, tannins show up a little with the food.

Medium red with a bright hue, juicy blue fruit nose and sweet fruit palate, soft and round tannins with length, the power of the fruit is accentuated by the lamb and spices and gives more volume to the wine.

Mid ruby red, with a pale purple rim. Intense Red berries and hints of violets and fresh herbs. Tasty berry fruits, spice, dried leaves and papery tannin. Good lingering flavours. The sweet meat and fruit went well.

Cherry spice, almost some bl berry, toasty and nutty oak, savoury. SOP, almost sweet fruit up front, slight donut, but has good flavour length, drying tannins. Food: has given another dimension – palate has become ‘sweeter’ with tannins becoming more integrated.

The Lighter Bodied Dry Red Wines were judged with

Lamb with Hummus, Paprika Oil and Almonds

Presented by chef Marcell Kustos

Ingredients

Hummus:

  • 1 can chickpeas
  • 100g tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cloves garlic, crushed
  • 100ml cold water
  • 40ml mild olive oil
  • ½ tsp salt
  • ½ tsp cumin
  • Good quality olive oil, to serve
Lamb:
  • ~70g Lamb filet/person, sousvide at 57C, charred, sliced thinly ~ carpaccio
Paprika oil:
  • Warm 2 Tbsp olive oil
  • 1 Tbsp smoked paprika powder
  • 2 Tbsp caramelised balsamic vinegar
  • 2 red capsicum, quartered, charred (15-20 min at high grill), finely diced
For plating:
  • Blanched almonds, microplaned

Method

  1. Cut the capsicums into quarters and roast at high grill for 15-20min until they are cooked through and become charred.
  2. Remove skins and finely dice the capsicums.
  3. In a microwave-safe bowl, mix olive oil and smoked paprika powder and microwave it for 10-15s (should release aromatics). Add caramelised balsamic and diced capsicum, set aside until plating.
  4. In a food processor, blend hummus until smooth.
  5. Char-grill lamb and slice thinly.
  6. Plate hummus and flatten in on the plate. Add the capsicum mixture. Lay sliced lamb on top and finish with microplaned almonds.

SIWC Perpetual Trophy for Runner up to Best Wine of Competition

Mark De Havilland Memorial Trophy for Best Red Table Wine of Competition

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