April is looking mighty tasty in the Wine Selectors 2020 Calendar! At the start of the year I was gifted this years Chef & The Cellar Calendar Collection case (thank you!) and it’s safe to say the wines and recipes have me drooling.
April’s wine and recipe comes from Shottesbrooke Wines in McLaren Vale, South Australia. Merlot is one of their signature varieties which made us very eager to get stuck into this Limited Release 2018 Merlot.
It’s matched with a Hearty Duck Stew recipe from Chef Wayne Leeson of The Currant Shed restaurant at Shottesbrooke which looks pretty darn tasty if you ask me.
Here’s our thoughts on the wine:
It’s a plum red colour in the glass. Notes of liquorice, white pepper, blueberry, black currant and warmth rise from the glass. While in the mouth it’s incredibly smooth, flavoursome and at the rate Mr Spittoon was downing it, bloody nice! From tobacco to aniseed and berry fruits, it’s a feast for the senses!
This wine was sent to me as a sample, I was under no obligation to post about it.