An elegant blend of two Barossa classics. Grenache invokes a brightness of tone with floral aromas, cherries, pomegranate and liquorice; while the addition of Shiraz creates a harmonious, layered balance lending chocolate, cedar and blackberries.
Moorooroo 2015 vintages have outperformed expectations across the board, perhaps none more so than the 2015 Harries.
We always expect a balanced, easy drinking experience with Harries and the 15 is no exception.
Above-average early winter rains got things off to a good start and ripening conditions were close to perfect later in the season resulting in reds with strong colours and rich flavours.
Our Grenache Shiraz blend always aims to be rich in flavour so when conditions are favourable we’re blessed with gorgeous, punchy fruit characters and extraordinary layered complexity. The 2015 Harries finishes bright and clean making it a perfect match for oilier meats like confit duck, pork terrine or lachsschinken.
Jodie’s Spicy Chargrilled Lamb
- 2 tbs cumin seeds
- 2 tbs coriander seeds
- 2 tbs chilli powder
- 2 tbs sesame seeds
- 2 tbs salt
- 1 tbs pepper
- 4 cloves garlic
- olive oil
- Harries Grenache Shiraz or alternative dry red wine
- one whole lamb loin
1. Crush together cumin seeds, coriander seeds, chilli powder, sesame seeds, salt, pepper and garlic in a mortar and pestle. Add a generous splash of both olive oil and red wine.
2. Rub mixture into lamb, cover and set aside to marinade for 30 min.
3. Chargrill on barbeque 6-8 minutes on each side (or until an inserted meat thermometer reads 55 degrees Celsius) for medium rare.
4. Rest for 5 minutes, carve and serve with pita bread, hummus and herb salad.