The Moo Grenache
Grenache was an absolute standout across the Valley in 2017. The 2016 growing season was one of the wettest on record, while the summer saw consistent heat resulting in very healthy vines and grapes that were in no rush to ripen. The result was a year of wine that shows remarkable elegance and incredible length of flavour. 2017 Grenache, in particular, is intense while displaying sophisticated, layered complexity.
2017 The Moo Grenache is a medium-bodied wine that captures the true heart of Barossa Grenache. This garnet coloured wine’s scent is a perfumed mix of stewed plum and liquorice, while the palate is floral and boasts silky tannins with an even finish of clove and red berries that lingers softly.
A mild January in 2016 created wines disposed to delicate flavours while the rest of the season was hot and dry, lending density of colour and vibrancy of flavour.
2016 The Moo Grenache is an approachable, light-bodied wine with intense fresh fruit characteristics. We were fortunate to get our hands on a small parcel of fruit from the Greenock region which is one of our favourites. We adore its ripe strawberry, rose petal and cassia aroma. A classically intense aroma gives in to a silky palate of soft spice and summer berries with a very smooth, light, dry finish.
We have just 8 bottles of the 2016 vintage left.
2017 The Moo Grenache
2016 The Moo Grenache
just 8 bottles remaining
Ruben’s Pulled Pork Sliders
- 1 1.5kg pork roast
- 2 tbs smoked paprika
- 2 tsp cayenne pepper
- 2 tsp mustard powder
- 1 tbs brown sugar
- 1 tbs salt
- 1 tbs pepper
- 1 tbs dried oregano
- zest of 1 orange
- juice of 1/2 an orange
- 1 bottle of beer
- 1 cup mayonnaise
- 1 tbs chipotle chillies in adobo sauce
- 1 tbs dijon mustard
- brioche slider buns
1. Combine spices, sugar, salt, pepper, oregano and orange zest in a bowl and mix well to combine.
2. Score pork approximately 2 centimetres deep, then massage spice mix into pork and place in a slow cooker.
3. Pour over juice and beer and allow to cook for 3-5 hours on high.
4. While the pork is cooking combine mayonnaise, chipotle chillies in adobo sauce and mustard and mix well to create the sauce.
5. When pork is thoroughly cooked and falling apart, remove from the slow cooker and place in a bowl suitable to remove any unpleasant fatty pieces and thoroughly shred with 2 forks.
6. Transfer remaining liquid from slow cooker to a small saucepan and reduce over high heat by about 3 quarters, or until you have a thick glaze. Pour over shredded pork and stir to thoroughly distribute.
7. Warm brioche in a low oven, serve filled with pork mixture, topped with fresh slaw and the sauce.