The winery have made quite the name for themselves with regards to their cabernet, and it’s immediately obvious why. Everything about this wine smacks of quality.
It absolutely sings of Margaret River terroir. There’s tart blackberries, plums and blueberries on top of dark earthiness and black tea tannin. It’s a sort of medium-plus body: highly concentrated but not too heavy. There’s creamy yoghurt notes from tactful oak treatment and a fine acid to carry it through cellaring. Personally, I’d definitely let this sit for a few years before revisiting. It’s great now, but it’ll be so much better with time. That said, it’s boisterous in its youth and has bags of character already. Either way, getting some is a no-brainer.
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
Full price $39.00 from the winery on 12 March 2019.
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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.
- Margaret River
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Cabernet Sauvignon, Petit Verdot, Malbec
- Serving Temp.
Margaret River is as elusive as it is beautiful, such that you really need to visit to truly grasp its haunting beauty. Über-premium Cabernet, Chardonnay and Semillon Sauvignon Blanc blends grow here. 'Margies' only produces 3% of the country's grapes, but commands over 20% of its premium wine market, and hasn't had an off vintage since 2006. You start to realise how often this region is overlooked when you can list brands like Leeuwin, Cape Mentelle, Vasse Felix, and Voyager, not to mention Cullen, Pierro, Moss Wood, and Deep Woods. It's safe to say that it's time for a revisit.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Baharat beef kebabs with chickpea tabouli
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1.2kg beef scotch fillet, cut into 2cm pieces
- Olive oil spray
- 2 cups store-bought tabouli
- 400gcan chickpeas, rinsed, drained
- Lebanese bread, to serve
- Eggplant dip, to serve
- Combine the paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves in a large bowl. Add beef and toss to coat. Thread beef on to 12 skewers. Preheat grill on medium-high. Spray skewers with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking.
- Combine tabouli and chickpeas in a bowl. Divide the bread, skewers and chickpea tabouli among serving plates. Serve with eggplant dip.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...