Barons Of Barossa Grand Master Shiraz 2018
This is the Grand Master. The wine that other shiraz want to be. Handmade by winemaking royalty, under the watchful eye of Barons of the Barossa. Yep - this wine is the real deal.
Profile
For nearly 45 years, Barons of the Barossa - industry leaders and lovers of all things food, wine and heritage has been championing the beating heart of South Australia and the best it has to offer. Henschke, Langmeil Winery, Peter Lehmann Wines, Yalumba and Teusner Wines, are just some of the producers contributing their top notch fruit. The best parcels selected from some of the best vineyards throughout Barossa and Eden Valley are blended expertly by the likes of Louisa Rose, Stephen Henschke and Colin Glaetzer.
A wine of this calibre and pedigree warrants clearing some space in your cellar and patience will be rewarded with a wine reminiscent of the greats who brought it to life.
Crafted out of respect for the produce and a love of the region, this wine supports the vision of the Barossa Cellar - a not-for-profit community project aimed at preserving the heritage and viticultural brilliance of one of the most celebrated wine regions in the New World.
“An utterly harmonious medium to full-bodied shiraz, blackberry and plum fruit foremost, backed and balanced by fine, ripe tannins, and quality oak. This is one of those wines that are delicious now yet have at least 25 years of life in front of it.” – James Halliday
An assemblage of parcels made by 15 of the Barossa’s heroic winemakers and blended by four of their most famous and talented, this is a wine that captures the full sweep of glorious Barossa character in one bottle. Depth of black fruits unite with finely structured, enduring tannins to promise great potential. A worthy blend to raise proceeds for the not-for-profit work of the Barons of the Barossa. – Tyson Stelzer, Wine Critic.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Barossa
- Vintage
- 2018
- Cellaring
- 2032
- Preservatives
- Sulphites
- Alcohol by Vol.
- 14.5%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- 100% Shiraz
- Serving Temp.
- 17.0°C
Region
Barossa
Confusingly, the Barossa Zone (aka 'Barossa') encompasses the Eden and Barossa Valley regions (the word 'Valley' being the key differentiator). If you don't want all your eggs in one basket, or all your shiraz from one region, this is one solid way to get some complexity of layers (of course, it's not all about shiraz - ha! Yes it is). Despite being about the same area, Eden Valley only has about 20% of the area under vine that its more famous neighbour manages. But it's no surprise that you'll find many of the big and boutique players sourcing their most expensive wines from a little higher than the Barossa Valley floor. So if you see a wine labelled as 'Barossa', you might just be looking at something that extra bit special.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Traditional roast lamb
Ingredients
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
Directions
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.