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Tyrrells Lost Block Cabernet Sauvignon 2013
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Wine Advisor Pick of the Week

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Nik: What’s your pick this week, Daniel?

Daniel: : I’ve recently developed quite a love for blends of Grenache, Shiraz and Mataro ( GSMs for short) so I’ve picked the Henley & Byard GSM 2013, which is a real cracker.

Nik: What made you choose this wine?

Daniel: As soon as I found out that the Henley & Byard GSM was produced by the winemaker’s collective 'Pirate Cru', I just had to try it. In my opinion, Pirate Cru make some of Australia’s best Grenache and blends and this one is a perfect example. It’s very complex and medium-full bodied in style. It’s one of the best I have tried this year.

Nik: So, what is it like to drink?

Daniel: This blend of Grenache, Shiraz and Mataro is very complex and layered; it’s got a lot going in regards to texture and depth of flavour.

The nose is perfumed with hints of chocolate, earth and black fruit. It carries onto the palate giving you bursts of black and red fruit and dark cherry with hints of cracked pepper spice and vanilla. What I find most impressive about this wine is its length. Unlike some other GSMs I have tried, this one has great weight and a very fine tannin structure that really carries the palate through to a finish that really lingers.

Although it is drinking beautifully now, the fruit, acid and tannin will help this wine age beautifully for 7-10 years. If you like a complex wine and one that will pair exceptionally well with food, buy as much as you can carry!

Nik: How would you match with this wine with food?

Daniel: I could see this wine complementing something like a roasted eggplant stuffed with mild spiced tomato, zucchini and green lentils. The wine will go very well with the rich vegetables and spice and the earthiness of the lentils. It’s a great pairing if you want the food to really accentuate the more savoury tones and to bring out the weight and length of the palate. Do yourself a favour and give it a try!

Nik: Thanks Daniel. That stuffed eggplant sounds incredible! I might have to grab the recipe from you.

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