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Faith Shiraz 2020 - St Hallett
St. Hallett


ADD TO CART At your doorstep in 1 - 3 days

The masters of Shiraz!


Why do we love it?
Faith Shiraz - St. Hallett is spelled and pronounced shiraz because it has Australian origins and a strict style! Its producers belong to one of the Barossa's oldest winemaking families, known as the "masters of Shiraz"...

As soon as we tried it we immediately understood why, since we couldn't forget it! The winery St. Hallett, founded in 1944 in Barossa Valley, Australia, by the Lindner family. The Barossa Valley is one of the most famous regions of Australia and stands out for the production of high quality Shiraz, with a peppery taste and full body. Lindner, with almost a century of experience, brings out these characteristics in a unique way and produces wines of tremendous finesse! The personalized and continuous care of the old vines is the reason why their extremely low yields have the best possible fruit concentration!

The grapes for Faith Shiraz - St. Hallett, come from the oldest vineyards of the estate. The vinification and maturation is done (obligatory) separately for each vineyard and then, the wine remains for 9 months in French and American oak barrels. The final blending, before bottling, gives the perfect balance and we are sure that this Australian Shiraz will become your favorite!





Tastes Like

In the glass it is intense ruby with purple highlights. The nose has depth from the first moment with wild cherry standing out and black fruits following. The oak effect is evident but subtle, with a soft peppery character and licorice notes.

In the mouth it is of medium volume, austere with well integrated and medium (+) tannins, high acidity and meaty character in balance with the fresh fruit. The aftertaste is long.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14.5%
Origin Australia
Variety Shiraz
Aromas Wild cherry, black fruits, oak, pepper, licorice
Bottle Size 750ml
Barrique 9 months
Serving temperature 16°C
Aging 4 years
Closure Screw cup
Organic No



Pair it with rich meat dishes with red sauces, bbq or yellow aged cheeses.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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