DRINK DIFFERENT - AUSTRALIAN SUBTLETY IS NOT AN OXYMORON!

Winter is a time for traditional Sunday lunches of roast beef and all the trimmings, and if it’s tradition you’re after, then a red wine from Bordeaux is the classic choice, with a winning combination of fruit, velvety smoothness and enough tannin to support the richness of the meat.  However, Bordeaux wines often need ageing to be at their best, and can be uncomfortable on the wallet.

When Australian wines first hit our shores, they were too often over-oaked, one-dimensional and heavy.  But over the years the Ozzies have become more subtle (yes, really!), and they now offer some great claret alternatives, such as Vasse Felix’s Cabernet Sauvignon/Merlot.

It also has small amounts of Bordeaux grapes Malbec and Petit Verdot, giving dried fruit, herbs, leather and spice on the nose, and bramble and black cherry on the palate.  Not overbearing, it’s the perfect affordable alternative for your January Sunday roast beef.