2017 Harries Grenache Shiraz
The 2017 vintage of our favourite Grenache Shiraz blend has certainly established itself in our line-up since its release back in August. Our signature 80% Grenache, 20% Shiraz blend is renown for its easy-drinking balance and unmatched versatility. Harries is always a comfortable favourite, but the 2017 has become our personal favourite vintage yet.
The year 2017 brought with it weather cohesive to wine making. January and February experienced generally average temperatures and only two short bursts of high temperature, two well-timed rain events kept vines healthy and in no rush to ripen. March saw the continuation of consistent ripening of grapes with good colour development and natural acidity. With cooler nights in late March then extending the vintage. This combination resulted in wines of exceptional quality as we now see in the 2017 Harries.
Patiently aged through four years of maturation in French oak then carefully rested in bottle this wine has had the treatment akin to royalty. Harries warms us with comforting familiarity. It is rich in flavour, harmoniously balanced, generous of length and well developed in complexity. A heavily perfumed wine, characteristic of fine Grenache, the palate hums with vibrant layers of strawberry and quince opening into an elegant finish of soft tannins carried by spicy and dry notes. With a small addition of organic Shiraz providing ample body and finessed structure.
Much like the Harries of vintages past 2017 is a versatile food wine, think venison, duck, mushrooms, cheeses, chocolate, or check out our recipe below to pair with our delicious Middle Eastern style roasted eggplants, the possibilities are endless.
We’re excited for you to have the opportunity to experience the 2017 Harries Grenache Shiraz.
The Wine
2017 Harries Grenache Shiraz
Available now online and in cellar door
Drink with
Jodie’s Middle Eastern Roasted Eggplants
Ingredients
- 4 eggplants
- olive oil
- 1 cup bulgur
- 4 ripe tomatoes, diced
- 2 Lebanese cucumbers, diced
- parsley, chopped
- 100g feta, crumbled
- salt and pepper
Spice Mix
- 1 tbs whole cumin seeds
- 1 tbs whole corriander seeds
- 1 tbs sesame seeds
- 1 tbs dried thyme
- 1 tbs sumac
- 2 whole dried chilli
- 1 tsp salt
Tahini Dressing
- 1/2 cup tahini
- 2 garlic cloves, crushed
- juice of 1 lemon
- 2 tbs olive oil
- 1/4 cup of warm water
- salt and pepper
Method
1. To prepare spice mix lightly toast the cumin seeds, coriander seeds and sesame seeds. Combine the toasted seeds with the remaining ingredients in a mortar and pestle and crush.
2. Halve the eggplants and then deeply score the flesh in a crisscross being careful to not pierce the skin. Place eggplants skin side down on an oven tray.
3. Combine the spice mix with a generous amount of olive oil to make a paste. Then brush the flesh of the eggplants with the paste. Roast in an oven heated to 180 degrees celsius for 45 minutes or until tender and juicy.
4. While the eggplants are roasting cook the bulgar. Combine the bulgar with 2 cups of water and a good pinch of salt in a saucepan. Bring to the boil, then reduce the heat to low, cover and cook for 12 minutes. Remove from heat and stand covered for 10 minutes. Uncover and drizzle with olive oil then fluff with a fork.
5. Prepare the tahini dressing by combining all ingredients in a bowl and whisking until smooth.
6. Place the bulgar on a serving plate and arrange the eggplant halves on top. Toss the tomato, cucumbers and parsley together and place next to the eggplant. Top with crumbled feta and tahini dressing.
7. Serve with a glass of Harries Grenache Shiraz and enjoy.
Upcoming Events
