Top Five Winter Reds

with Angela Brown

13 May 2021

When the days get shorter, the nights get cooler, and you’ve got a fire burning, it is the perfect time to enjoy red wines from the cellar matched with delicious winter roasts and braises. Here are Angela’s top five reds this winter.

18 All Saints Estate Durif- $32.00

An Australian red with excellent depth of colour, soft, ripe fruit flavours and a firm finish make this an elegant Rutherglen Durif. This wine loves to be paired with slow-cooked meats, making it the perfect wine for Sunday afternoons.

19 All Saints Estate Grenache Shiraz Mourvèdre- $42.00

If you’re cooking game meats such as duck or goat, you can’t go past the pairing of a medium-bodied red like Grenache Shiraz Mourvèdre. This wine has lifted perfumed notes from the Grenache and also shows aromas of crushed berries and dried herbs. It is richly flavoured with spicy plum, dark fruits and elegant tannins in a long and balanced finish.

18 All Saints Estate Pierre-$40.00

Named in honour of Dad (Peter Brown) on the date of his 60th birthday, this Cabernet blend now carries far more resonance for all who work here at All Saints Estate. The 2018 is a carefully crafted blend of the traditional Bordeaux varieties, and each brings something special to the blend: Cabernet Sauvignon, the lovely berry flavours and fine tannins; Merlot, a rich mid-palate; and the Cabernet Franc, lifted floral notes. Enjoy with roast or grilled beef.

16 St Leonards Vineyard Wahgunyah Shiraz- $80.00

The varietal red berry and spice notes, balanced with the toasty oak and the elegant palate with fine tannin finish, make St Leonards Vineyard Wahgunyah Shiraz a great match with a rosemary-and-garlic-studded lamb leg. The palate of this dry red wine is effortlessly poised with plenty of ripe, cherry-pit and raspberry-scented fruit flooding the mouth. The fruit was picked when perfectly ripe, not overcooked and jammy or underdone and green.

18 All Saints Estate 1920 Old Vine Shiraz- $75.00

Made in the original winery deep inside the castle using handcrafted techniques including gentle basket pressing, this wine has been released under this special “vintage” label to celebrate All Saints’ 150th anniversary. The fruit was handpicked from our antique vines originally planted in 1920 and crushed into our 7-tonne open vats and inoculated for fermentation. Pressing was in our 1883 hand-cranked wooden basket press with the wine sent to oak for maturation.