|Enter Product Code||PACSHZ16|
pacha mama shiraz 2016
Elegant and oozing finesse, with a complex nose of mulberries and blood plums backed by earth and spice. She's soft and fleshy and full of brooding dark fruits.
District of Origin of Grapes
100% North Heathcote.
Harvested at optimal ripeness in the cool of the night, this fruit was transported to the winery and immediately destemmed into open top and static fermenters. The wine was left on skins for up to two weeks before pressing and racking to French oak for maturation. Each parcel was kept separate until blending to build layers and complexity into the wine.
12 months in 10% new French oak barriques and the remainder in 2-8 year old French oak barriques.
Vibrant plum red.
Juicy black fruits and light floral notes backed with loads of earth and spice.
With mouth-filling richness, this beautifully powerful wine is supported by fine long tannins and a refreshing acidity leaving you wanting more.
Sweet, sticky and charred bbq beef short ribs.
Nina Stocker and Callie Jemmeson.
Our fruit is sourced from carefully selected vineyard sites that sit along the side of the Mount Camel Ridge on the ancient red volcanic soils. Geologists say the soils are over 500 million years old and it’s these soils that are renowned for producing rich and complex shiraz.
guanaco tartare (for two)
A traditional part of the Andean indigenous cuisine, guanaco is low in fat and high in protein and fibre. It is these health attributes that is fast tracking it to the most prestigious kitchens in Bolivia and may soon make it a prominent dish on menus of South American cuisine around the world.
Pair it with quinoa, the grain of the Andes and another Bolivian staple that has made a splash in international cuisine. Or, if you’d like to be a little more daring, try Pacha’s unique specialty “guanaco tartare”...
800 grams guanaco, chilled
12 cornichons, finely diced
8 French shallots, finely diced
4 teaspoons Dijon mustard
(plus extra to serve)
4 teaspoons soy
4 slices brioche
4 egg yolks
1. Using a very sharp knife, cut the guanaco into a fine dice.
2. Combine the guanaco, cornichons, shallots, Dijon and soy in a bowl; adjust the seasoning of Dijon and soy to taste. Keep cold in the fridge.
3. Place two ring moulds onto the serving plates, spoon the mixture into each mould, make a small indent in the top of each and pour in the egg yolk.
4. Remove the ring mould, place a teaspoon of salt flakes and a teaspoon of Dijon to the side of the plate with a toasted brioche and serve immediately.