2018 GARGOYLE SANGIOVESE
Fresh white flowers, red cherries, juniper and sweet herbs
Juicy red cherries, ferrous and bloody with a hint of fennel
Medium bodied, textured and supple
Ripe and softened, layered and awaiting food
Dave’s Osso Bucco with an Asian twist!
Want the recipe? Look below!
Wine is for drinking...drink it now! (Or keep till 2030 if you must)
Anything from Eurovision (except perhaps the 2019 United Kingdom entry)
ORIGIN: McLaren Vale (McLaren Vale sub region) Biodynamic, clone MS2.
HARVEST: The biodynamic fruit was select harvested on 15th March 2018.
FERMENTATION: The whole berries were open fermented over ten days with gentle hand plunging. Maceration was extended over 29 days to modify natural grape tannins and enhance mouthfeel.
MATURATION: Transferred to a combination of 8% new French Oak and seasoned French oak Hogsheads and Puncheons for 12 months prior to being bottled.
ANALYSIS: Alcohol 13.8 % v/v, Sugar <0.9g/L (dry), ph 3.73, Titratable Acidity 5.60 g/L
Dave’s Eastern Osso Bucco
1 kg of veal shanks sawn as 6 pieces
A couple of carrots and a couple of parsnips chopped into chunky pieces
A couple of cloves of garlic, chopped up
A couple of chillies, keep the heat modest so you can enjoy the wine!
A cup of chopped coriander
A tin of quality Roma tomatoes
1 litre of good stock (chicken or vegetable from the supermarket is fine)
½ bottle of crisp fruity white wine (I use a local Vermentino)
A couple of lemon grass stems finely sliced
A smallish piece of ginger chopped finely
An orange and lime – you need the zest and the juice
Two red capsicums
An onion chopped roughly
Some fresh green herbs – parsley or Mexican/French tarragon is good
Brown the veal pieces in a pan with oil, its best to do this and then keep the pieces on their side in the bottom of a deep pot so they retain the marrowbone – yum! Deglaze the original pan and add juices to the main deep pot.
Brown the onions and place in with the veal.
Throw in the carrot and parsnip chilies and garlic.
Top with the tomatoe, stock and wine and simmer for 60 minutes.
Bake the capsicums and peel off the skins, cut into strips and add to the pot along with the lemon grass, ginger, coriander and zest. Simmer for a further 60 minutes then stir in the orange and lime juice.
Set aside to cool. Fridge overnight. The gelatine from the veal will allow the dish to set.
Out of the fridge and remove the fat that is set on top. The thin layer of fay will be quite solid and can be scrapped off and discarded.
Warm up and serve into bowls with some creamy polenta, a bit of crusty bread and a glass or two of Sangiovese. YUM!!