Tintara Cabernet Sauvignon 2017
TINTARA CABERNET SAUVIGNON 2017
A very nice Mclaren Vale wine that is enjoyable to drink on any occasion
2017 produced some of the best red grapes in the Mclaren Vale are ain years. This year saw the rating of the vintage as a 9 from James Haliday’s wine companion, which was the best since 2013 and produced exceptional Cabernet Sauvignon grapes as well as Grenache
I let it breathe in our decanter for about 20 minutes and the wine opened up, this time allowed you to sense the earthiness of great wine with a nice hint of chocolate.
So why did I like it in layman terms, it was just an easy wine to drink, a nice change from the shiraz’s that I normally drink. It had enough robustness to just sit and enjoy on its own.
If you wish to pair it with food it sits well with steak, a rich casserole or over a burnt snag at a BBQ, it is quite versatile in the meat pairing stakes. It is also one of those reds that you can sit down on a lazy afternoon with your favourite cheeses and much and drink away over a chat with family and friends.
Overall a solid wine that is easy to enjoy
The 2017 Tintara is a fine expression of archetypal McLaren Vale Cabernet Sauvignon displaying fantastic varietal characters of cassis, chocolate and mocha. The fine tannins and oak spice provide complexity and length of palate.
|Grape Variety||Cabernet Sauvignon||Brand||Hardy’s|
|Vintage Rating by Halliday||9||Closure||Screw Cap|
|Size||750ml||State / Country||South Australia, Australia|
BBQ Lamb Rack
PREPARATION TIME: 5 MINS COOK TIME: 25 MINS TOTAL TIME: 30 MINS SERVES: 12 CUTLETS
- 2 blood oranges, skin removed, sliced
- 2 tbsp olive oil
- ½ tsp orange zest
- 2 garlic cloves
- ½ cup parsley, chopped
- 1 tbsp chives, finely chopped
- 1 tsp capers, chopped
- 2 lamb racks (6 cutlets on each rack), French trimmed
- cup baby salad greens of choice
- 12 caper berries
- 2 tbsp white balsamic
- 2 tbsp whisky marmalade
- Salt and pepper to taste
- Rub the lamb with the garlic cloves, a little oil and a sprinkle of salt and pepper.
- Place the lamb fat side down onto a hot BBQ plate, reduce the heat to moderate and close the hood.
- After 12 minutes, turn the lamb, brush the charred side with half the marmalade, cover and cook for a further 8 minutes.
- Place the balsamic, parsley, chives, capers, orange zest, remaining marmalade, and oil in a small bowl and mix well.
- Transfer the lamb to a large plate and cover loosely with foil. Set aside for 5 minutes to rest.
- Assemble salad greens and sliced blood oranges on a serving platter, drizzle with dressing. Serve the lamb whole, or pre-slice and serve.