I served this wine with my slow cooked Boeuf Bourguignon.
2 Kg Chuck Steak, cubed
2 bottles medium bodied red wine
3 Garlic Cloves, Crushed
A handful of fresh herbs
1 Carrot, Chopped
200 g Small Button Mushrooms
200 g Bacon, Diced
300 g golden Shallots, Peeled but left whole
Place meat, garlic, red wine and fresh herbs in a large bowl, cover and leave in the fridge over night.
Drain meat, reserving the herbs and marinade, and pat dry. Heat butter in a large pan and lightly soften the carrots and shallots. Place to one side and brown meat. Heat oven to 160 degrees. Place meat, carrots, shallots, herbs and marinade in large casserole dish in over for 5 hours.
Ten minutes before the time has finished heat butter in pan and add mushrooms and bacon. Cook until soft but not brown. Add to casserole and stir mixture. Cook for another 2 - 3 hours. Remove from oven when meat breaks apart and remove herbs. Serve with mash potato.
Pizzini Rubacuori 2005
This wine took ages to open up but when it did the flavours flew. I mean that literately as the wine seemed to grow wings and fly in my mouth. Where the only thing that was keeping it from getting away was the wall of skin and saliva. The tannins exploded in my mouth like a set of fireworks had been let off with every sip adding loving flavours and textures that seduced my senses. The flavours are pure Australian Sangiovese with moments of cherry, blood plums and cranberry juice but then a rustic Italian moment steps in. The rusty nail and more earthy flavours, along with a touch of fresh English country garden adds an old world element that takes the quality level of this wine up a few notches. Does the wine fit into the normal medium to light body style? Yes but there is an innate sense of power in this wine that is driving the serious nature along the road of joy. I would have loved to have drunk this wine in Pisa with a slice of Pizza with the women I love but I didn't and I still enjoyed this wine immensely.
Rated: 93 +
Drink: 2014 - 2032