BLACK MARKET Cabernet Sauvignon 2015
- Textured, savoury
Karel and the Mofo Wine Team are excited about this one. Whenever he’s asked about this wine he just says “It’s simple. This is the greatest deal we’ve had in 2017.” In fact, he reckons it may go down in history as one of the greatest deals since we launched six years ago, but he’s an excitable fella so we’ll stick with 2017. Then again, we sold out of 1000 cases of this after the first week on site and had to restock so maybe he’s on to something.
Year in, year out, this 5 star producer makes one of Coonawarra’s most trusted & definitively-flavoured cabernets. So what have we got in the glass? Think medium-bodied palate, displaying mint, earth & cedar characters, underpinned by seductive mulberries and opulent cassis fruit.
Juicy, earthy and hedonistic, this is built for the long run and will reward patience. It’s backed with 95 Halliday points for good measure, and you’ll be coming back to restock once you find out who it is.
We can’t reveal the brand of this wine on our site. It’s a promise we made to the producer and that’s how we secured the deal. You still get the real McCoy – no cleanskins, no knockoffs, just top shelf vino at up to 70% off. Trust us, you won’t regret it. Just keep it on the down low.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Cabernet Sauvignon
- Serving Temp.
Coonawarra is renowned for its cabernet. To write off other varieties, though, would be simplistic. Some of the best wine from the region is shiraz, which is frequently overlooked in the search for the perfect cab sav. It's riesling is a surprise dark horse, too. Not to belittle Coonawarra cab either, but it's funny how often we get caught insisting that one variety is the best expression of a specific place, grown in a variable environment with so many factors at play. All we're saying is: don't miss the great wines that aren't the usual suspects. Coonawarra has quite a few amazing hands other than their trump card.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Lamb chops with salsa verde
- 12 lamb loin chops from a butcher you trust
- Salsa Verde (makes about a cup):
- 1 golden shallot, very finely diced
- 2 tablespoons of red wine vinegar
- 4 anchovies (good ones, don't skimp)
- Bunch of flat leaf parsley, leaves only
- Bunch of basil, leaves only
- 2 tablespoons of salted capers, rinsed well and roughly chopped
- 150ml good quality extra virgin olive oil
- Make the salsa verde. Put the shallot in a small bowl with the red wine vinegar, and soak for half an hour. After this, bash the anchovies in a pestle and mortar, then gradually add the leaves and capers, leaving a bit of texture at the end. Add in the shallots and a bit of the liquid, then gradually stir in the oil until you reach your desired consistency. Taste and season to your liking with salt (carefully), pepper and some remaining vinegar (or lemon juice) if required. Salsa verde will keep in the fridge for a few days in an air-tight container.
- For the lamb, bring to room temperature before cooking, then season each side with salt and pepper, plus some neutral oil (sunflower or vegetable). Grill over high heat in a cast iron pan (or on a BBQ grill) until cooked to your liking (medium is best for this cut of lamb). Rest for a few minutes before serving with the salsa verde.