2017 Harries Grenache Shiraz
About a month has past since the release of the new vintage of our Harries Grenache Shiraz and we still just can’t get enough. The 2017 vintage is proving to be an exceptional one, we are sure that this vintage will delight you as much as it has delighted us.
2017 Harries is rich in flavour bringing hints of mint to the senses, displaying characteristics of strawberry and quince with a fruity vibrancy on the palate. Harmoniously balanced, generous of length and well developed complexity, Harries finishes off with long soft tannins, carried by spicy and dry notes rounding out this exceptional red. Aged through four years of maturation in French oak then carefully rested in bottle this wine has had the treatment akin to royalty.
A perfectly balanced wine with 80% Grenache 20% Shiraz, Harries makes a particularly exceptional food pairing, having unparalleled versatility. It sings in concert with dishes both rich and subtle, inspiring dinners that flow with uninhibited plenty.
The 2017 Harries will become a rare gem in cellars of the future. We’re enjoying drinking it alongside museum vintages of Harries, the 2015 and 2016 in particular to compare the striking differences as well as the comforting, familiar similarities.
We are happy to be sharing this wine with everyone of you and we are sure that you will enjoy it as much as us.
The Wine
2017 Harries Grenache Shiraz
Drink with
Jodie’s Sticky Pork and Slaw
Ingredients
Pork
1kg Pork Fillet, diced
1 bunch garlic shoots, sliced into 3cm lengths
1 brown onion, sliced into wedges
8 cloves garlic, peeled and roughly chopped
2 long red chillies, roughly chopped
1/3 cup honey
1/2 cup kecap manis
1/4 cup sesame oil
4 table spoon vegetable oil
salt and pepper
bunch coriander, to serve
Slaw
1/2 Chinese cabbage, finely shredded
1/2 red cabbage, finely shredded
2 carrots, grated
2 beetroot, grated
2 apples, grated
1 red onion, finely diced
1 bunch mint, roughly chopped
1/2 cup peanuts, lightly roasted and chopped
2 limes, zested and juiced
1 clove garlic, finely crushed
2 table spoon peanut butter
1/4 cup olive oil
salt and pepper
Method
1. Place pork, garlic shoots, onion, garlic and chilli in a dish and then pour over honey, kecap manis, sesame oil and vegetable oil and a generous pinch of salt and pepper. Stir to ensure pork is well covered then allow to marinate over night in fridge.
2. Pre-heat the oven to 160 degrees celsius. Transfer Pork mixture to oven proof dish and bake for 30 min or until pork is cooked.
3. While pork is cooking combine cabbage’s, carrots, beetroot, apple, red onion and mint in a bowl and toss to combine. Combine the lime zest and juice, garlic, peanut butter, olive oil and a generous pinch of salt and pepper in a bowl and whisk to combine. Pour dressing over slaw and then top with peanuts.
4. When pork is cooked, transfer pork from the sauce to a plate and put aside. Pour sauce into a saucepan and simmer over a medium heat until reduced then pour sticky sauce over pork, top with coriander and serve with slaw.