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Tasting Notes & Food Pairing Ideas
- PINOT NOIR (out of stock)
- PINOT GRIS
- CABERNET SAUVIGNON
A fruit forward, medium body wine where you'll be greeted with an earthy and spicy nose. As you taste our wine, you will be met with red currant and berries and even a note of soil that represents our red dirt and limestone vineyard.
Food Pairing Ideas: Grilled Salmon, Pork Roast, Chicken Breast With Tarragon and goes very well with steak.
Serving Suggestion: Decanter for 15 minutes before drinking to allow notes to fully form.
Our Pinot Gris is grown on the morning sun side of the vineyard and that has produced a buttery feel and you will also be greeted with hints of pear, apple and sweet spices that rounds out this fresh wine's character.
Interesting: Difference between Pinot Gris & Pinot Grigio: They are made from the same grape but the Pinot Gris are more full-bodied, richer, spicier, and more viscous in texture. They also tend to have greater cellaring and ageing potential.
Food Pairing Ideas: Goes very well with spicy food and the richer texture pairs well veal chop, rabbit stew, roast port, chicken casseroles as well as hard cheeses.
The 2019 Harry Scotts Shiraz is a bold and full bodied wine with flavours of blueberry and blackberry and is stylistically a very smooth, rounded wine. It has a jammy aroma with a deep purply hue.
Food Pairing Ideas:
A great cheese pairing wine: This is our favourite to bring out with a cheese plate.
Braised Beef: In the same way this wine seems to melt in your mouth, a slow cooked or braised beef is a great pairing.
Stews: Duck, lamb and veal stews are matched by this big Shiraz.
Gamey meat Pasta Sauces: A ragu and a glass of the Harry Scotts Shiraz is our favourite pairing.
The Harry Scotts 2019 Cabernet Sauvignon is our most full bodied wine with an earthy, fruit forward character. The finish on this wine makes you melt back into your chair if that is your thing (it is for us). It is our smallest block and it gets great attention throughout the season and it shows as you enjoy this wine.
The Bannockburn region is a cooler climate so you will get medium, softer tannins and is ready to drink right away and you will be rewarded even more if you hold on to it for a little while.
We have tried it with a few dishes in the past few weeks and these have been our favourites:
Ribs: A new Sunday favourite of ours. And we think Cab is the best choice for a Sunday. Seems to be a great preparation for a great night's sleep.
Lamb Roast: The combination of Lamb and Rosemary followed by a sip of this Cab hit the spot. And if you so choose, a little mint jelly on the dish or even as something you are smelling as you take a sip just added another little bonus for us.
Steak (obviously): Cook to your perfection. Bite. Sip. Repeat.
Spicy Tuna or other Spicy Sushi: this was a surprise for us but we tried it when we ordered from our favourite Japanese restaurant. A sip after a spicy bite seemed to compliment each other really well.
Salads with nuts added: Having that nutty taste in your mouth as you have a sip of this Cabernet Sauvignon has been a highlight for us over the past few weeks.