Burgoyne's Block impresses the New York Times Wine Club

The New York Times, www.nytimes.com, November 2011
'The red blend is named for the Burgoyne family, whose 1890s vineyard site provides the grapes to make this gregarious blend of Mouvedre (60 percent), Shiraz (20 percent) and Grenache (20 percent). The wine offers a host of dark fruit and earthy flavours. Baked plum, blackberry and black currant are woven in beautifully with spicy, herbal elements including black licorice, clove, tobacco, smoked meat and a touch of eucalyptus. This wine is medium to full bodied, with a lively juciness, balanced tannins and a long, satisfying finish. The nine to twelve months in French oak barrels was time well spent, adding complexity and roundness. This Mouvedre-based blend's dark, meaty flavours make it an ideal accompaniment to red meat, game and other full flavoured fare, and its rich, fruit driven character opens up a world of pairing possibilities with spicier dishes. But, for all of its intensity, it remains light on its feet and capable of tackling a wide array of foods. A few ingredients to which it responds favourably are roasted garlic, mushrooms, rosemary, thyme, lavender, green peppercorn, and of course bacon.'

Learn more or purchase Rutherglen Estates Burgoyne's Block (2008 Mourvedre Shiraz Grenache)