Chapter 15: An Eventful Day in the Barossa Valley...

    After an intense morning of tasting fruit bombs (mostly luscious and jammy Shiraz), a break was needed in the form of a glass of Saint Croix 'La Serre' with handmade gnocchi and some of the freshest pesto I have ever tasted at  Casa Carboni  in Anguston. The wine was organic Grenache Blanc (60%) and Grenache Gris (40%) both from old vines, the refreshing palate was full of citrus and herbs and was perfect. 

 

After an intense morning of tasting fruit bombs (mostly luscious and jammy Shiraz), a break was needed in the form of a glass of Saint Croix 'La Serre' with handmade gnocchi and some of the freshest pesto I have ever tasted at Casa Carboni in Anguston. The wine was organic Grenache Blanc (60%) and Grenache Gris (40%) both from old vines, the refreshing palate was full of citrus and herbs and was perfect. 

    The Barossa is about an hours drive Northeast from Adelaide. I was on a mission to find specific red wines for the Finnish market. The scorched land and mountainous terrain reminded me of East Africa and I was amazed at how well vines can handle this extreme environment. There are vast vineyards in this region that supply a significant proportion of the world's Shiraz, what a place it is. 

 

The Barossa is about an hours drive Northeast from Adelaide. I was on a mission to find specific red wines for the Finnish market. The scorched land and mountainous terrain reminded me of East Africa and I was amazed at how well vines can handle this extreme environment. There are vast vineyards in this region that supply a significant proportion of the world's Shiraz, what a place it is. 

    What other ending to this day than steak washed down with Torbreck 'The Loon' 2014 Shiraz eaten in good company at  A Hereford Beefstouw  in Adelaide?! This Danish themed steakhouse has its own farm full of free-range pasture-fed cattle. The wine is Shiraz co-fermented on Roussanne skins which creates an intense but balanced red full of juicy dark fruit with a hint of dark chocolate. 

 

What other ending to this day than steak washed down with Torbreck 'The Loon' 2014 Shiraz eaten in good company at A Hereford Beefstouw in Adelaide?! This Danish themed steakhouse has its own farm full of free-range pasture-fed cattle. The wine is Shiraz co-fermented on Roussanne skins which creates an intense but balanced red full of juicy dark fruit with a hint of dark chocolate.