Dee Vine Estate

Two Monkeys Shiraz 2018

Award
Winner Gold Lighter Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) , Riverina, NSW, Australia
Country of Origin
Australia
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $6.99
  • Dee Vine Estate
  • Micheal Farah, National Sales Manager
    Adrian Bianchini, Proprietor
  • E: jacinta.tapner@deevineestate.com
    T: (61) 2 6963 5555
    M: (61) 2 6963 5555
  • PO Box 1432
    Griffith, NSW
    Australia 2680

Violet candy, irish moss and licorice laced with some bay leaf and rosemary herbal notes. A bit diffuse on the palate. With the food, it reveals a disjointed sweetness.

Deep ruby. Forward bouquet of ripe red plum and savoury leafy complexity. Juicy, bright and lively with attractive strawberry and red plum fruit purity and underlying freshness. When paired with the pork dish the wine appeared sweeter and more juicy.

Some greener notes on the nose. Lifted and relatively pure. Very fruit driven style. Some sweetness apparent. Fresh and vibrant match with the dish.

Brooding red fruits reductive vegetative undertones. The palate is rounded rich and chewy, with good intensity of flavour, sweet fleshy wine. The pairing works. The blue fruits are promoted by the dish. The pork texture is surrounded by the juicy flesh of the wine.

Sweet spicy dark berry fruit, juicy acid profile, savoury mid palate, lovely fruit and oak profile

Mid ruby. Plum and menthol plus savoury spice. Sweet red fruits, hints of spice and silky tannin. Fruit persists to end. An easy drinking style. The sweet fruit dominates the match.

Lighter bodied. Feels Cool climate with plenty of pepper spice, thiol and red fruits on aroma. Generous palate, sweetness, grainy tannins, clean but can?t help thinking that fruit was a little uneven ? greens and porty at the same time. With Food ? sugar and uneven fruit shows through. Commercial

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.