Red Mixed Half Dozen
Let The Weekly Drop and Vic's Premium Quality Meat take you on a journey of quality wine exploration. Compiling all red wines available through The Weekly Drop - our Classic Red, the Adventurous and the Premium – this medley of six eminent wines will thrill and delight.
2018 Salomon, Syrah/ Viognier, Fleurieu Peninsula, VIC
Take ancient European expertise and the vitality of Aussie earth and you have this syrah. Silky and delicious, warming and succulent, this wine will sit perfectly with a grass fed, scotch fillet.
2018 Cork Cutters, Cabernet Sauvignon, Barossa Valley, SA
A ripe, blue fruited ripper of a cab sav. No one does cabernet better than the red earth of the Barossa. Enjoy with lamb loin.
2019 Massena, Primitivo, Barossa Valley, SA
Come on an adventure with a varietal you’ve never tried before. Taut and punchy, with crushed herbs and bright tannin. This Italian variety would suit sausages or a tomato and lamb stew.
2019 Ministry Of Clouds, Carignan/ Grenache, McLaren Vale SA
The Vale is a mecca to new and exciting wineries and varietals, and this wine will make you a zealot. Developed and delicious, would match a roast pork perfectly.
2019 JC’s Own, Angaston Foothills Grenache, Barossa Valley, SA
From 150 year old vines, this grenache sings of the beauty of the Barossa and those who tend it. A wine good enough to match a roasted eye fillet. When only the best will do.
2018 Occam’s Razor, Shiraz, Heathcote, VIC
This is a serious wine from a seriously good winemaker and region. Embark on a journey of rich, herby, dark fruited deliciousness. A wagyu sirloin and this? Absolutely.
Wine selections are available for delivery Tuesday to Saturday. They are accompanied by some useful information about the wine - our take on the traditional tasting notes.
Showcasing unique varietals, regions and winemakers, these wine selections have been curated exclusively for Vic's Meat customers.
Selections are hand-picked by a trained, Court of Master Sommelier, Josh Renshaw from The Weekly Drop. Now after 25 years of working in ‘restaurant of the year’ type establishments, he has decided to share his vast knowledge with Vic’s Meat customers. Giving you the wine experience you deserve.