wine with david ellis
IT took just five vintages for Angus the Bull to make its mark as the wine of choice of many a red-blooded Aussie carnivore.
And the release of the sixth vintage is sure to get more doing so, even though 2007 was a horror year for many makers with drought cutting fruit supplies to people like Hamish MacGowan – winemaker and founder of Angus the Bull – by over twenty per cent.
To make up for it Hamish had to go "looking further afield," and ended up drawing on supplies from Victoria's and South Australia's premium Cabernet Sauvignon wine regions as diverse as the Strathbogie Ranges, Barossa Valley, McLaren Vale, Goulburn Valley and Swan Hill.
The result is the 2007 Angus is a gutsy red with intense dark fruit, chocolate and vanillin flavours and gorgeous savoury oak – a wine to take by the horns.
Pay a great-value $19.95 for the 750ml 'the Bull,' or just $12.95 for the 375ml aptly-named half-bottle 'Angus Calf,' and team it with a standing rib roast, Yorkshire Pudd and baked spuds.
ONE FOR LUNCH: Western Australia's Goundrey has released a new Cabernet Tempranillo under its Goundrey-G label, a flavoursome addition to its Shiraz Viognier and Sauvignon Blanc Semillon that have been quick to amass an array of trophies and medals since their release just last year.
Winemaker Peter Dillon drew on fruit from the Great Southern region for this 2007 Cabernet Tempranillo that's got nice dark cherry and blackberry fruit flavours, a long and complex finish of savoury and cigar-box characters, smooth tannins, and beautifully integrated nougat and charry oak.
At $21.50 share it friends over a rich home-made steak and kidney pie.
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 CUSTOM-made for red-blooded carnivores.
 JUST the drop with a home-made steak and kidney pie.