2016 Harries Grenache Shiraz
The newest vintage of our favourite Grenache Shiraz blend is now available to experience in your home or at our cellar door. This signature 80% Grenache, 20% Shiraz blend is always a balanced, easy, comforting wine. 2016 is an unusual example of Harries however, as it is our smallest ever vintage.
2016 was a particularly good year throughout the Barossa Valley for Shiraz and Grenache. We experienced high quality fruit with yield returning to normal after several years of below average harvests. From early February we could see dense colour developing in the Lotties vineyard followed by rich, vibrant flavours at harvest. This same development was also seen in our Grenache vineyard, the home of both Harries and the Moo Grenache. Taking advantage of this rare and unusual opportunity we were able to create an exceptional 2016 Moo Grenache. This left Harries with just one single barrel.
Wyndham nurtured this single barrel of precious wine, so while the vintage is extremely low in quantity, it is exceptional in character. It has a gamy aroma with layers of raspberry and blackcurrants. The palate has classic Harries characteristics, harmonious balance, finely integrated tannins and a soft consistency. It is peppery and spicy while maintaining its fruit forward vibrancy. It finishes clean and round with just a hint of cherry.
Much like the Harries of vintages past the 2016 is a versatile food wine, think venison, duck, mushrooms, cheeses, chocolate, the possibilities are endless. Wyndham’s honed chef’s palate is applied to the creation of all of his wines but perhaps none more noticeably so than the 2016 Harries Grenache Shiraz.
The 2016 Harries will become a rare gem in cellars of the future. We’re enjoying drinking it alongside museum vintages of Harries, the 2014 and 2015 in particular to compare the striking differences as well as the comforting, familiar similarities.
We are so excited to finally be able to share this wine with you.
2016 Harries Grenache Shiraz
Barossa Valley Cheese Co. Baked Camembert Pithivier
Many thanks to Barossa Valley Cheese Co. for sharing their recipe, a recent collaboration with Carême Pastry.
- 1 (375g packet) Carême All Butter Puff Pastry, defrosted
- 200g Barossa Valley Cheese Co. Barossa Camembert
- 1 egg, beaten
- Side salad, to serve
- Fresh baguette, to serve
Method Preheat oven to 200.C.
Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour. Cut the pastry into two circles, one 17cm in diameter and one 21cm in diameter.
Place the camembert onto the centre of the 17cm circle and brush the pastry edges with beaten egg. Lay the large pastry disc on top, then seal the edges by crimping well with the tines of a fork (make sure you seal this very well or the cheese will melt and ooze out of the edges!) and trim off the excess. Brush the top of the pastry with more beaten egg, then transfer to the fridge to chill for 20 minutes.
Transfer to a lined baking sheet, then using the back of a small paring knife, score the pastry in a pinwheel design. Cook for 35 minutes until the pastry is golden and crisp.
Remove from the oven and serve immediately with the salad and baguette.