Winemaster's Selection March 2008 - Red - The Wine Society

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The Wine Society 

The Wine Club You Can Trust 

Winemasters Red Selection 


Sorrento Dry Grown Grenache 2006 

Monument Cabernet Sauvignon 2004 

Brothers in Arms No. 6 Shiraz Cabernet Sauvignon 

2004 

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Society Very Old Vines Barossa Shiraz 2005 

Kingston Echelon Petit Verdot 2004 

McPherson Basilisk Cabernet Balzac 2005 

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March 2008 - No. 41 

Winemasters Red Selection Recipe 

See back page 

This month’s recipe featured on the back page is 

Black Pepper-Crusted Roast Beef, matched with the 

Society Very Old Vines Barossa Shiraz 2005. 

SAVE 15% 

WHEN YOU RE-ORDER YOUR FAVOURITES 

As always, we are offering our Members a special 

15% discount when re-ordering your favourite wines 

from your Winemasters Red Selection. To find out 

more about our Regular Tasting Dozen programs, 

don’t hesitate to call our friendly Wine Advisors on 

1300 723 723 today! 

For Order Enquiries: 

1300 723 723 

orders@winesociety.com.au 

www.winesociety.com.au 

marchwinemastersreds.indd 1 

7/02/2008 4:15:27 PM


Sorrento Dry Grown 

Grenache 2006 

The Sorrento label stands proudly under the highly successful McLaren 

Vale winery, Serafino. Located in the heart of the Fleurieu Peninsula, 40 

km south of Adelaide, it is considered one of the most beautiful wine 

regions in the world. The Sorrento label has gained a reputation for 

producing high quality wines with distinctive characters and intense 

flavours. 

Region: McLaren Vale, SA. 

Colour: Ruby red. 

Bouquet: A delightful bouquet of sweet ripe cherries. 

Palate: Excellent varietal Grenache characters of cherry, earth and 

red berries. 

Cellar: Drinking well now to 2011. 

Food Match: Your favourite tomato-based pizza. 

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$15.99 per bottle RRP $19.99 Tick box to re-order with 15% discount 

18063 15% re-order price $13.59 Save $28.80 per dozen 

Monument 

Cabernet Sauvignon 2004 

The Monument Vineyard originated in the early 1990s with a group of 

five Charles Sturt University Viticulture and Wine Science students. 

These were mature-age students, successful in their own professions 

who wanted to become seriously involved in winemaking. Vineyard 

management directed and motivated towards premium quality grape 

growing and the use of the most modern grape production techniques 

should ensure excellent future vintages. 

Region: Central Ranges, NSW. 

Colour: Deep purple. 

Bouquet: Varietal blackberry and cassis fruit aromas. 

Palate: Excellent fruit concentration of blackcurrant, cassis and 

mocha. The palate is finely structured with fine tannins. 


Food Match: Barbecued rack of lamb. 

Screw Cap 

$15.99 per bottle RRP $19.99 

Tick box to re-order with 15% discount 


Brothers in Arms No. 6 

Shiraz Cabernet Sauvignon 2004 

This small family-owned winery has achieved enormous success since it 

began in 1998. The company recently won the George Mackey Trophy in 

2004 for the Brothers in Arms No. 6 Langhorne Creek Shiraz Cabernet, 

which is included in your Winemasters dozen. This prestigious accolade 

is awarded annually to the best export wine in Australia. 

Region: Langhorne Creek, SA. 

Colour: Deep marron, crimson and magenta hues. 

Bouquet: Rosemary fragrance mixed with plum and dark red fruits. 

Palate: Juicy berries combine with soft, fine tannins to give the wine 

a long, rolling finish. 


Food Match: Braised lamb shanks with garlic roasted potatoes. 

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6 pack 



17910 15% re-order price $16.99 Save $18.00 per 6 pack 

bottle 

bottles 

1 

2 

3 pack 

To re-order your favourite wines call 1300 723 723 


7/02/2008 4:15:27 PM

Code 18369 PRICE $175.00 RRP $241.90 RE-ORDER PRICE $148.75 

*Special offers and re-order prices are valid until 31st May 2008, or while stocks last. 

Society Very Old Vines 

Barossa Shiraz 2005 

Another great wine from the Glaetzer stable, The Wine Society is proud 

to offer this wine as the first under the Dr. Gilbert Philips Premium 

Selection. The grapes for this wine come from 80-100 year old vines 

from the famed Ebenezer sub-region within the Barossa Valley. At this 

price, we believe this Shiraz is one of the best examples of Australia’s 

most planted grape, from what is arguably the best region in Australia at 

producing it. 

Region: Barossa Valley, SA. 

Colour: Dark red. 

Bouquet: Rich red fruits, dark chocolate and well-judged oak. 

Palate: Classic Barossa Valley Shiraz, full-bodied with layers of fruit 

and oak complexities. The fruit flavours are ripe and rich, displaying 

dark berry and blackcurrant characteristics interwoven with mocha 

chocolate and a subtle spiciness. 


Food Match: Black pepper-crusted roast beef (see recipe). 

Screw Cap 

$18.99 per bottle EXCLUSIVE Tick box to re-order with 15% discount 


Kingston Echelon 

Petit Verdot 2004 

Kingston Estate Wines has grown rapidly since Sarantos and 

Constantina Moularadellis first developed their 40 acre vineyard in 1979 

in South Australia’s Riverland wine region. Today, Kingston is the 10th 

largest wine producer in Australia and remains one of Australia’s largest 

family-owned wineries. The Echelon label embodies the company’s 

highest quality fruit each vintage and quantities are extremely limited. 

Region: South Australia. 

Colour: Very dark ruby. 

Bouquet: Layers of dark chocolate and mocha with swirls of licorice. 

Palate: Velvety smooth characters of chocolate, roasted nuts and red 

fruits flood a silky tannin backbone. 


Food Match: Roast beef or a hearty red meat casserole. 




McPherson Basilisk 

Cabernet Balzac 2005 

Also natively known as Mataro or Monastrell in Spain, or Mourvédre in 

France, Balzac is genetically the same grape variety that is known to the 

Corowa region of New South Wales. In Australia, it is used either as a 

varietal wine or is blended with other varieties commonly used in the 

wines from the Rhone Valley of France such as Grenache or Shiraz. 

Region: Victoria. 

Colour: Dark red with a deep purple vein. 

Bouquet: Blackcurrant and a perfumed lift of eucalyptus. 

Palate: These notes continue well on to the palate with star anise 

and blueberries also in the flavour spectrum. 


Food Match: Home-made burgers or aged cheeses. 

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18344 15% re-order price $13.59 Save $14.40 per 6 pack 

2 bottles 

pack 

bottle 

1 

6 

3 pack 


1300 723 723 




7/02/2008 4:15:28 PM

Black Pepper-Crusted Roast Beef 

Serves 6 

Ingredients: 

6 garlic cloves, 4 minced and 2 thinly sliced 

2 tablespoons olive oil 

2 tablespoons soy sauce 

1 ½ tablespoons salt 

2 tablespoons cracked black peppercorns 

1 teaspoon finely chopped rosemary 

1.5kg boneless rib-eye beef roast 

Directions 

• In a blender, combine the minced garlic with 

the olive oil, soy sauce, salt, peppercorns and 

rosemary and process to a paste. Make fifteen 

1-inch-deep cuts in the top and bottom of the 

roast and insert a thin slice of garlic in each cut. 

Set the roast on a rack in a roasting pan and rub 

it all over with the salt-and-pepper paste. Let 

stand at room temperature for 2 hours. 

• Preheat the oven to 240°c. Roast the meat for 

about 10 minutes, or until the crust begins to 

brown. Reduce the oven temperature to 180°c 

and cook the roast for about 1 ¼ hours longer. 

• Transfer the roast to a carving board and let rest, 

uncovered, for 10 minutes. Carve the roast into 

1/2-inch-thick slices. 

• Serve with roasted shallots and mixed baby 

vegetables, such as potatoes, beets and carrots. 

It’s The Wine’s fault! 

Wine faults are an enormous burden to both consumers and producers. We’re all 

familiar with the anticipation of dusting off that cherished bottle of wine only to 

find that somewhere between the vineyard and our glass – the wine has become 

the victim of a wine fault. So what are the most common wine faults that we may 

come across and more importantly, what impact do these have on the wine that 

we drink? 

Oxidisation occurs when wine is exposed to oxygen for a prolonged period of 

time in either barrel or bottle. Small doses can mean a wine will lose its primary 

fruit characters, while extended periods can leave a wine tasting of vinegar. 

Fluctuating temperatures and poor humidity during cellaring will cause corks to 

expand and contract, gradually letting in air and spoiling the wine over time. To 

combat this, wine should be cellared in a cool, dry and well-ventilated area, with 

a constant temperature of between 14-18˚c. 

Around 5% of all wine that is bottled and sealed with a cork, will suffer from cork 

taint. Often referred to as “corked” or “TCA”, this incredibly frustrating wine fault 

is caused by a mould on inferior corks, that imparts odours of wet cardboard and 

old socks on the effected wine. The mould is impossible to detect until the wine 

is opened, spoiling the wine immediately after the cork is sealed. The only way 

to avoid your chances of ending up with a corked bottle of wine is to drink wines 

that are sealed with screw caps or other synthetic closures. 

Sulphur dioxide is a natural by-product of fermented grape juice and is also added 

to wines for a number of reasons. However, if the amount added is insufficient, 

the winemaker will not be able to control fermentation and the wine may in fact 

begin re-fermentation in the bottle. Too much sulphur dioxide and a wine will 

develop odours of rotten eggs and burnt rubber. Sometimes wines that show 

a slight whiff of sulphur or gun smoke can benefit from decanting, where the 

oxygen will soften these impurities. 

Brettanomyces or “Brett” as it is commonly known, is a yeast borne microorganism 

that is universal to all winemaking regions. It can be acquired through 

contact with soil and grape skins in vineyards as well as from winery equipment 

and oak barrels. Once a winery has this in the winemaking process it can be very 

difficult to get rid of. The effect on wine can be devastating, ranging from subtle 

hints of barnyard and straw, right through to medicinal and bandaid aromas. 

My notes: 


1300 723 723 




7/02/2008 4:15:28 PM

Winemaster's Selection March 2008 - Red - The Wine Society

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