2016 Harries Grenache Shiraz
Sold Out!
Our 2016 vintage of Harries has completely sold out. We only created one single barrel of this wine and it was gone in record time. What made this particular wine so special?
“The 2016 Barossa winegrape harvest was a stand-out, with high quality fruit and supply returning to normal after several low-yielding vintages.
From the early weeks of February, winemakers were reporting dense colour, and rich, vibrant flavours in Barossa Shiraz.
Higher than average bunch numbers in a very dry year meant berries were mostly smaller than average. The result overall were good but not bumper yields, with great flavours and colours (in reds) and surprisingly good natural acids. Standout varieties this year include Shiraz and Grenache.”
-Barossa 2016 Vintage Report – Barossa Wine
In 2016 we decided to do something a little different with Harries. After 11 years of separately barrel ageing Grenache and Shiraz and then blending the two to create Harries, we decided to co-age the varieties together in the same single barrel. After four years of maturation, the resulting wine was extraordinarily balanced having achieved an unparalleled harmony.
A wine with a perfumed aroma of raspberry and blackcurrants. The palate had classic Harries characteristics, harmonious balance, finely integrated tannins and soft consistency, peppery and spicy while maintaining fruit-forward vibrancy. With a clean, round finish teasing just a hint of cherry, we are envious of anyone with personal stocks of 2016 Harries. Instead, we’ll be tapping into our very limited stocks of 2015 and 2014 Harries to celebrate the end of our 2016 vintage while we await the bottling of 2017.
The Wine
2015 Harries Grenache Shiraz
extremely limited stock available
2014 Harries Grenache Shiraz
extremely limited stock available
Drink with
Wyndham’s BBQ Quail
Ingredients
- 1 cup extra virgin olive oil
- 4 shallots
- 3 cloves of garlic
- salt
- 1/3 cup sherry vinegar
- 50 grams Red Cacao Raspberry Chocolate
- pepper
- 10 butterflied quails
Method
1. Place oil, shallots, garlic and a generous pinch of salt in a food processor. Process until emulsified. Add vinegar, finely grated chocolate and pepper to taste and process to combine.
2. Divide marinade evenly between two large freezer bags and add 5 quail to each. Seal the bags and shake to thoroughly coat the quail. Refrigerate for 24 hours.
2. Remove quail from the fridge and bring them up to room temperature. Cook on a hot BBQ until done, approximately 10 minutes.
3. Serve with braised fennel and roasted parsnips.