Robert Oatley Vineyards

Robert Oatley Signature Series McLaren Vale GSM 2017

Award
Winner Gold Lighter Bodied Dry Red Wines
Grape Varieties
Grenache (40%) McLaren Vale, SA, Australia
Shiraz (33%) McLaren Vale, SA, Austria
Mataro (27%) Mclaren Vale, SA, 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 $23.00
Buy This Wine
  • Robert Oatley Vineyards
    845 Henry Lawson Drive
    Mudgee, NSW
    Australia 2850
  • Sue Williams, Marketing Assistant
  • Phone (61) 41789 703

“Ruby red with some brick development in the colour. Slightly closed. Some dark fruit with secondary complexity. Palate is quite dry and savoury. Lacks a little freshness. The wine works well with the dish. Savoury, lingering flavours.”

“Inky blue fruits with tar and incense smoke notes. The palate is dry and slightly warm with alcohol and moderate tannins. Blueberry and plum fruits sit in the mid-palate and smoky incense and Asian spices bring some structural lift and complexity to the dark palate. Lacking some depth in the fruit to bring length to the palate. The complexity of the wine sits seamlessly with gamey lamb and nutty hummus giving an intriguing savory mouthful of fruit and nuts and gamey lamb goodness. ”

“Delicate fruit and floral notes, soft berry fruit, pretty similar on the palate, lacks some freshness and length. Looks a little bland with the food, not much enhancement either way.”

“Mid-deep cherry colour. Rich ripe dark-berry fruit. Round and smooth palate; rich fruit, clean acidity and light fine tannins. With food: Good combination, though a touch of bitterness emerges with the hummus.”

“Medium red, blackberry nose with wood spice, ripe well balanced lush fruit, the woodiness is accentuated by the dish and leaves a dryness.”

“Deep ruby. Intense blue flowers and liquorice/anise aromas. Rich plums on the palate, elegant nutty spice, slightly mouth puckering tannin. This match worked well and the flavours on the palate lingered together.”

“Slight brown edge. Savoury, dark cherry spice, toast, lacks vibrancy, slight plums. Sweet fruit up front, donut, has flavour, but finishes with raspy tannins. Food: has covered up the fruit sweetness, and given more persistence to the length.”

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.