Aussie Shiraz and curry is one of my favourite matches after discovering its delights last year during my 12 days of Australian Shiraz and Food Matches.
The spicy flavours in the curry really bring out the fruit in the Shiraz. Typically I go for a peppery curry, however, this one here is my homemade butter chicken using the recipe from the Ripe Deli cookbook. I have made the recipe a ton of times and it’s awesome. It also went extremely well with the Blockhead!
This St Hallett Wines 2017 ‘Blockhead’ Shiraz hails from South Australia’s Barossa Valley wine region. It’s a new range from St Hallett which only launched last month.
The new sub-range stems from the original European settlers in the Barossa township of Tanunda where St Hallett winery resides, who were known as Blockheads. The origin of the ‘Blockhead’ name is most commonly attributed to their stoic, square-jawed character and dedication to the land. The name has transcended the generations and is worn as a badge of honour at St Hallett.”
There are 3 wines in the range, all retailing for $27. This one is joined by a Shiraz & Grenache blend (tasting note to coming soon) and a Shiraz & Cabernet blend.
My note: It’s a deep mauve-red colour in the glass. Soft plush fruits of the forest with a bit of spice and cedar come through on the nose. While in the mouth there’s a juicy explosion of fruits, rounded tannins, a bit of cranberry tartness and a lovely vanilla bean undertone.
A big thanks to Accolade Wines for sending over this juicy number.
All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy! #winesample #tcweekdaywine