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VineMind Shiraz Malbec
Spicy fruit, clove/cinnamon on dark cherry, touch of fig, sniff of mint. Nice start. Regional. The palate is satisfying, fleshy red, offers bruised plum, mocha with touch of smudged tannin. Finishes with a lick of mint and spicy feel of dusty, clove-oak character. Pitch perfect, bold-flavoured, medium to fuller red. It’s the one you have to finish off evenings with.
Our Normal RRP: £15.99 now £13.99
Product Description
With a PhD under his belt, a couple of other brands to organise, you’d think Colin had enough things to think about. But no. Enter his newest small scale conquest Vine Mind, whilst Some Young Punks is collaborative, Vine Mind is 100% Clare Valley and a dive into its persona as a region. Colin and Jen’s brainchild, is inspired by the wines of Rheinhessen and is rested in concrete after production to gain a slatey, textured palate. Their Shiraz Malbec is inspired by old-school Clare reds and fermented in concrete for a classic, punchy style. VineMind work with Viticulturist Dylan Grigg to better understand the vineyard and provide an educational standpoint. Their wines are for those who are searching for something from the new world that will challenge their ideas about Australian wines.
Ac cola (anyone remember that?) to sarsaparilla. It’s like baking rock buns, with pounds of cinnamon and nutmeg. The palate is cherries soaked in cola, dutch cocoa hangs through the mid palate, with a zip-line-like finish where there’s bits and pieces of vanilla pod, black currants and vine-ripened blackberries.
Grower: VineMind
Grape Variety: Shiraz / Malbec
Style: Ripe and Spicy
Country: Australia
Appellation: Clare Valley
Vintage: 2015/16
Closure: STELVIN
Alcohol: 12.5% ABV
Bottle Size: 75cl
Spicy Venison Steak Strips
Cooking Time: 01 hrs 04 minutes (approx.)
Number of Servings: 4
INGREDIENTS
1 tablespoon lime juice
1 tablespoon soy sauce
1 chipotle chilli in adobo sauce, finely - chopped
1 tablespoon olive oil
1 tablespoon chilli powder
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 tablespoon finely chopped garlic
450g venison, cut into 1.25cm strips
200g plain flour
seasoned salt (or Cajun seasoning) and pepper to taste
2 tablespoons olive oil
1. Stir together the lime juice, soy sauce, chipotle chilli and 1 tablespoon olive oil; stir in chilli powder, paprika, cumin and garlic.
2. Toss venison strips until well coated with marinade, set aside and marinate for 20 minutes.
3. Drain venison strips in a colander, pressing out any excess liquid.
4. Place the flour in a plastic bag, season to taste with seasoned salt and pepper.
5. Toss venison strips with the flour until each piece is coated.
6. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat.
7. Shake excess flour from the venison strips and cook until well browned on both sides, about 2 minutes per side.
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£83.94
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