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.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.