Bachelor 2018 Barossa Valley Shiraz - Tasting Notes and my Food pairing recipe.
By Isabelle Johns
I'm very excited to bring you my thoughts on this outstanding Shiraz from what is shaping up to look more and more like a classic Barossa vintage as we start to see more being released at the moment.
The Kalleske's and my Husband Ryan (don't tell him i said so!) have done a great job with the vineyard and winemaking so I had a lot of fun doing the tasting notes and making a dish which to me matches really well with this Shiraz.
It’s a classic Barossa Valley Shiraz perfect for your next BBQ lunch or dinner.
Our Bachelor Shiraz 2018 Shiraz can be drunk now, but it can also easily wait up to 10 to 15 years in bottle (2033). For me it's looking amazing now but in about 8 years it will be at it's peak so grab a few for your wine rack!
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Tasting notes:
- Colour: deep ruby red
- Nose: Red fruit: raspberry, red plum. Good acidity. Subtle toasted notes.
- Mouth: in accordance with the fruity nose. Great ripe tannin, lovely toasted bread and vanilla aromas with soft caramel and chocolate character at the end of the mouth, along with some spicy notes, like cloves and white pepper.
- Wine with the food:
The wine and food pairing increases the creaminess and volume of the wine. It reveals the true side of an Atze’s Corner Wine: generosity and voluptuous.
The juiciness of the meat highlights the varietal profile of the Shiraz grape variety, towards the pepperiness and the red berries.
- My food and wine match of the month:
Chargrilled T-bone with parmesan mashed potatoes and garlic brussels sprouts.
Serves 4 people
- 4 T-bones steaks
- 1kg of potatoes about the same size
- 100g parmesan, finely grated
- 40g butter, chopped roughly
- 1 packet / 400g brussels sprouts
- 2 cloves garlic, finely crushed
- 1 tablespoon of olive oil
- salt and pepper
Make the mashed potatoes.
Bring a large pot of salted water to a boil. Peel, wash and cut the potatoes in half. Add them to the boiling water and cook for 20 minutes or until cooked through.
Drain the potatoes. Return to the pot and mash them with the butter. Add the milk while stirring until it’s smooth. Add the parmesan and mix well. Salt and pepper to your taste.
Make the garlic brussels sprouts.
Bring a saucepan of salted water to a boil. Wash and cut the Brussel sprouts in half. Part-cook them in the water for 8 minutes. Drain straight away and keep aside until they cool down.
In a large fry pan, add the olive oil until hot. Carefully add the reserved Brussel sprouts and cook them until golden brown on medium-high flame. Add the crushed garlic cloves, salt and pepper and cook for 1-2 minutes until it’s fragrant.
Cook the T-bones to your liking over coals or charcoal. We recommend cooked “rare” to enhance all the flavour of the dish. Salt and pepper as soon they’re off the heat.
When the meat is cooked, plate the warm potato mash and the Brussel sprouts on the side. Top the potatoes with the T-bone. Serve yourself a nice glass of Bachelor 2018 Barossa Valley Shiraz and enjoy.
- Great way to finish:
Some “Dutch Goat” cheese and a slice of crusty bread
Perfect Winter Pairing!
Special limited time offer.
To celebrate this new release Bachelor 2018 Shiraz for a limited time I'm offering a bonus bottle Eddies Old Vine Shiraz with every five bottles of Bachelor purchased.
Simply add five bottles of Bachelor 2018 Shiraz and a bottle of Eddies Old Vine 2016 to your cart and enter the code bachelor18 at checkout and the bottle of Eddies Old Vine will be applied at no cost. Free Shipping.
Offer ends Midnight Sunday 31st May 2020.
At Checkout Enter Bonus Bottle Code: bachelor18
