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Place Of Changing Winds Syrah No2 2022
Place of Changing Winds

PLACE OF CHANGING WINDS SYRAH NO2 2022

  Australia
€43.00
€37.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

Be careful, this Syrah is not for tasting!

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Why do we love it?

We don’t know why we love it. Maybe we’re just addicted to Syrah, to the magic of the Southern Hemisphere, to the juicy red cherries, to the ripe plums, to the chocolate flavors, and maybe to the licorice and the freshness of the herbs. No, we have no idea why we love it. Our minds are going nowhere!

The Place of Changing Winds winery is located in Victoria, Australia and its name is what the area’s first inhabitants, the Wurundjeri, gave it. The vineyards are almost unreal since they are located at an altitude of 500 meters and count more or less 45,000 roots of Pinot Noir and Chardonnay, which are cultivated manually and without the use of chemicals, while they are surrounded by dense forest.

Place of Changing Winds Syrah No2 is a blend of Syrah from two different locations. 66% comes from Heathcote with its famous red soils, while 33% from Harcourt. In both areas, the climate is warmer and so the grapes give intense aromatic elements and unique character. The use of 70% whole bunches created a masterful balance and vivacity, while the 12-month aging in a variety of barrels, enhanced its complexity. However, the fruit remained clean and juicy, due to its stay for a few months in the tank before bottling and the result is a wine that you will enjoy now, but also for the next 7 years.

But beware, Place of Changing Winds Syrah No2 is not just for trying one bottle. It is for continuous and highly addictive consumption!

Enjoy Responsibly (i.e. grab it while it is still available).

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

In the glass, it is a medium ruby. Intoxicating aromas of red berries, raspberry, ripe plum, black cherry, blueberry, cranberry, licorice, milk chocolate, vanilla, violet, and black pepper framed by a fresh herbal character of pepper and eucalyptus.

In the mouth, it has a medium (+) body, with extremely balanced acidity, full of velvety tannins, and very well-integrated alcohol. Floral aromas of violet, and rose give way to those of black cherry and raspberry, in a slightly peppery frame with notes of sage and licorice creating an extremely enjoyable and long-lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 13,5%
Origin Victoria, Australia
Variety Syrah
Aromas red berry, raspberry, ripe plum, black cherry, blueberry, cranberry, licorice, milk chocolate, vanilla, violet, black pepper, pepper, eucalyptus
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

PLACE OF CHANGING WINDS SYRAH NO2 2022

PAIR IT

Pair it with rich meats with peppery sauces, BBQ, lamb tagine with spices, ragu pasta, and yellow-aged cheeses

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

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