A powerful food wine. These full-bodied wines are best paired with red meat and hearty fare that can stand up to their strong tannins and full body. Steak is the perfect complement. The boldness of the MANG compliments the umami in the meat and the wine’s grippy tannins are smoothed out by the dish’s fat content. When pairing foods with the MANG, you want to seek out foods with a.) plenty of umami and b.) enough fat to counteract tannin. Beyond this, you can get creative with your pairings. Recommended matches: Red meat and hearty fare. Black pepper steak, Basque cheeses, roast potatoes and herby vegetable dishes. Pizza, chicken, pulled pork, and spicy Asian.
2019
2019 The MANG
A name deriving from our vineyard’s Warrenmang home, The MANG is a premium blend of Peerick’s hand picked Merlot, Cabernet Sauvignon, Shiraz and Cabernet Franc grapes – culminating in an explosive and elegant red wine. Merlot and Cabernet dominate, making the MANG intense in flavour. It’s a bold companion to hearty dishes and richly celebrates our connection to the land. Our region’s traditional custodians, the Dja Dja Wurrung’s beliefs and dreamtime stories, together with the trickle from our Celtic culture, are seen here on our label. They symbolise our spiritual relationship to the earth, water, sky and its creatures – in essence, our terroir.
From $239.70 750ml
| VARIETAL | Premium Red Blend |
|---|---|
| APPELLATION | The MANG 2019 |
| VINTAGE | 2019 |
| PROFILE | Dry |
| ALCOHOL | 13.8% |
| VOLUME | 750 mL |
| BOTTLE | Single Bottle, Case of 6, Case of 12 |
Wine specs
Food Pairing
Wine specs
Tasting Notes
This red blend combines Cabernet Sauvignon (the dominant variety), Merlot, Cabernet Franc, and Shiraz. Combined, they give the MANG a powerful, firm structure, and deep flavours. Dark fruits and berries such as plum and blackcurrant. High in tannin.
Wine specs
Winemaker's Notes
Australian blends like the MANG are known for their powerful flavour profiles with intense structure, deep tannins and ripe berry flavour. They are suitable for ageing and most will benefit from some time decanting to allow them to “open up”. The flavour profile is largely up to the discretion of the winemaker. Wines based more heavily on Cabernet Sauvignon will typically be more structured, while those based on Merlot are a bit more fruit-forward and approachable. Typically, wines based on Cabernet Sauvignon tend to be both better regarded and more expensive than their Merlot based counter-parts, although that is a rather subjective generalization that is changing. Like most Australian wines, these blends offer great bang for the buck.
