Australia is still one of the countries that can produce base wine for very decent house style drinking. There are unexploited vineyards in unfashionable regions with old vines (Riverland), there is plenty of land being farmed organically with the fruit being sold to wineries, and actually a surplus of production in certain regions (Barossa and Margaret River).
The Pot à Cab Sav is 100% Margaret River biodynamically-farmed fruit on ironstone soil. Grapes are destemmed, macerate and ferment with their own yeasts for one month in tank and the juice is transferred to used barrels for six months, before being bottled without filtration or fining and only a small amount of added sulphur. The nose is appealing, flaunting pyrazine aromatics of bell pepper and peppercorn and flavours of coffee, bitter chocolate and wood tannin.
A match in heaven with stuffed portobello mushrooms, grilled steak & chunky chips or spicy sausages & mash