I personally have not been a fan of the Stelvin enclosure. However when you find an older wine in the cellar that you know you should have drank a year or two earlier and its still relatively fresh.
We’ll say no more.
On the nose, I found the usual suspects, blackberry, dark chocolate, and a little coffee all wrapped up in musty oak and bottle age.
In the glass a deep dark red, almost black colour.
The dark dusty fruit followed through to the plate.
The plate consisted of glimpses of soft liquorice, chocolate, dusty blackberries and brown chocolate soil. With a dusty texture wrapped up in drying tannins with hints of mum’s kitchen spices.
I had leftover rolled pork roast, that I diced and pan-fried with diced potatoes and tomatoes and yellow capsicum.
Commonly referred to as Hash; a Sunday brunch treat at my place. Sometimes with a fried egg on top, with a glass of red or a sparkling white.
Michael Lillis
