Drop of the Day - Mills Reef Reserve Cabernet Merlot
The Roasted Rib-Eye of Beef needs a stunner of a wine to match - and the velvety, voluptuous Mills Reef Reserve Cabernet Merlot 2018 is an absolute knockout.
If you like your wine big, bold and super-smooth, then make room in the cellar for the Mills Reef Reserve Cabernet Merlot 2018. The grapes for this generous wine were exclusively sourced on the stony soils of the prestigious Gimblett Gravels vineyard in Hawkes Bay. Reserve wines such as this are from low-yielding vines producing superior grapes that show intense fruit flavours and pure varietal expression. The winemaking philosophy is to achieve balance of flavour, structure and texture. A rich, full-bodied wine, the Mills Reef Reserve Cabernet Merlot 2018 is a traditional blend that exudes intense blackcurrant, blackberry and plum, layered with caramel and spicy, cedary oak. Ageing in quality oak has conferred a velvety-smooth texture, giving this wine immediate appeal, and making it the perfect partner for your favourite red meat dishes, such as this succulent Roasted Rib-Eye Beef.
Visit Mills Reef Winery website here.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!