One of Australia¿s oldest family wineries, Angove is known for using a wide range of grape varieties ¿ one reason why it won Quaff¿s ¿Winery of the Year 2008¿. Here John Angove has used Bordeaux¿s rare Petit Verdot for this inky dark, peppery red.
The Angove story began with the arrival from Cornwall of Dr William Angove in 1886. As a hobby, he planted vines in Tea Tree Gully, near Adelaide, made wine and even mastered distillation. (To this day Angove makes Australia's best known brandy.) The wine business really took off after William's eldest son, 'Skipper', studied oenology at Adelaide's famous Roseworthy College, and it is now run by the fourth generation. Petit Verdot is a classic Bordeaux grape, grown only by a few top properties on its home turf, where it is used to add depth and colour to the wines. Not surprisingly, then, the pure version from sunny Australia delivers extraordinary depth and power. Enjoy with sirloin steak and chunky chips, pan-roast pork belly or lasagne.