tintara cabernet sauvignon 2017

Tintara Cabernet Sauvignon 2017

TINTARA CABERNET SAUVIGNON 2017

TINTARA CABERNET SAUVIGNON 2017

Peter George

Taste
Drinkability
Value
Vintage Rating by Halliday Wine Companion

Summary

A very nice Mclaren Vale wine that is enjoyable to drink on any occasion

4

Tintara Cabernet Sauvignon 2107

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 WINE

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 VarietyCabernet SauvignonBrandHardy’s
Vintage2017StyleDry
Vintage Rating by Halliday9ClosureScrew Cap
Alcohol14.0%RegionMclaren Vale
Size750mlState / CountrySouth Australia, Australia
Standard Drinks8.3

BBQ Lamb Rack

PREPARATION TIME: 5 MINS COOK TIME: 25 MINS TOTAL TIME: 30 MINS  SERVES: 12 CUTLETS

tintara cabernet sauvignon 2017

Ingredients

  • 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

Method

  1. Rub the lamb with the garlic cloves, a little oil and a sprinkle of salt and pepper.
  2. Place the lamb fat side down onto a hot BBQ plate, reduce the heat to moderate and close the hood.
  3. After 12 minutes, turn the lamb, brush the charred side with half the marmalade, cover and cook for a further 8 minutes.
  4. Place the balsamic, parsley, chives, capers, orange zest, remaining marmalade, and oil in a small bowl and mix well.
  5. Transfer the lamb to a large plate and cover loosely with foil. Set aside for 5 minutes to rest.
  6. Assemble salad greens and sliced blood oranges on a serving platter, drizzle with dressing. Serve the lamb whole, or pre-slice and serve.

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