Mud House Presents their South Australian Cabernet Sauvignon and Shiraz

The Mud House story started in New Zealand, when a couple of adventurers on a sailing trip of the world fell in love with Marlborough and never left.
They purchased land, planted vineyards and used the local earth to build their home. That home became the Mud House brand.
More than 20 years on, with a renewed sense of energy, Mud House remain as in touch with the land as their name suggests. The sense of adventure that Mud House is known for has seen them branch out and grow their range by exploring other wine regions.
Mud House are proud to introduce their South Australian Cabernet Sauvignon and Shiraz. These wines possess all the characteristics of the distinctive new world and are the perfect extension to the Mud House range.

Mud House South Australia Shiraz is an intense, full-bodied wine with luscious dark fruit flavours, complemented by heady aromas of liquorice, chocolate and spice. It would pair well with a Steak Au Poivre Pepper Steak or something sweet, such as Dark and White Chocolate Brownies with Sea Salt.
Mud House South Australia Cabernet Sauvignon is a medium-bodied, easy drinking red wine, with spicy plum flavours complemented by aromas of blackcurrant, vanilla and sweet spice. This wine would pair well with Venison Medallions with Red Wine and Berry Pan Sauce.
Mud House Shiraz and Mud House Cabernet Sauvignon are available in all good wine retailers and are easy to spot, with their pop of pink highlighting the iconic Australian Banksia, which symbolises new beginnings and a sense of discovery.
Explore more at www.mudhouse.co.nz
Facebook: @MudHouseWine
Instagram: @mudhousewines
Enter the dish tasting panel:
Our next Tasting Panel celebrates the best of New Zealand Chardonnay.
Entries close Thursday 25th June.

latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.


