Harries Grenache Shiraz
Last Cases Remaining!
This signature 80% Grenache, 20% Shiraz blend is always a balanced, easy, comforting wine. The 2016 vintage was an extremely limited release, we made the wine available in the first week of September and it’s almost sold out already. As we come to the end of this vintage we wanted to update you on remaining stock and the availability of a small quantity of museum vintage Harries.
6 dozen remaining
The newest vintage of our favourite Grenache Shiraz blend, 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 vineyards followed by rich, vibrant flavours at harvest.
This vintage is extremely low in quantity and it is exceptional in character. It has a perfumed aroma with layers of raspberry and blackcurrants. The palate has classic Harries characteristics, harmonious balance, finely integrated tannins and 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 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.
10 dozen remaining
The 2015 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 as layers of stewed plum, liquorice, cherries and raspberry open into an elegant finish that boasts fine, subtle tannins and lingering, dark chocolate intensity. A small addition of organic Shiraz provides ample body and finessed structure.
Our 2015 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.
5 dozen remaining
This particular year is remembered as a testament to the ability of both grapes and people to thrive under adversity. 2014 was a year of extremes, temperatures were hotter than both minimum and maximum averages. We also experienced winds in spring and unseasonal frost events resulting in uneven, poor yields for some and in a few cases entire vineyards lost fruit.
Our sheltered Shiraz vineyard was, as ever, immune from frost and the impact on our Grenache was minimal. The heat adversity resulted in rich wines with dense colours. The struggles experienced by the vines and the grapes in 2014 has created very fine, varietal wines that have shown great cellaring promise.
2014 Harries, with its liquorice and marzipan aroma, was moulded into a balanced palate of jammy plums, cherries and black pepper. The finish boasts elegance and softness, a floral headiness acquiesces to earth, coffee and chocolate.
2016 Harries Grenache Shiraz
2015 Harries Grenache Shiraz
2014 Harries Grenache Shiraz
5 dozen remaining
available now in cellar door and online
Jodie’s Stuffed Eggplants
- 3 large eggplants
- plain flour to dust
- vegetable oil to deep fry
- olive oil
- 1 brown onion, finely diced
- 4 garlic cloves, crushed
- 500 grams lamb mince
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 tablespoon tomato paste
- 3 large tomatoes, finely diced
- 1/2 bunch fresh coriander, roughly chopped
- 1/4 cup fresh dill, roughly chopped
1. Heat vegetable oil in a deep fryer or large saucepan to 170 Celsius. Halve eggplants down the middle and place, one at a time, in a bowl with flour, salt and pepper and toss to combine. In batches, place eggplant gently into oil and fry until golden, turning halfway. Drain on a paper towel and allow to cool.
2. Pre-heat oven to 210 Celsius. Add a generous glug of olive oil to a medium pan and fry onions and garlic over a medium heat until softened. Add mince and fry until browned. Add dry spices and tomato paste to mince and onions and fry until fragrant. Remove from heat and mix in fresh tomatoes and herbs and season with salt and pepper.
3. Place eggplant halves on a baking tray skin-side down and make an incision down the centre with a small, sharp knife. Divide filling evenly among eggplants and fill the incisions. Bake 20-25 minutes in the oven or until eggplants have softened.
4. Serve topped with fresh coriander, spring onion, natural yoghurt and lightly toasted pine nuts.