This is absolutely classic Coonawarra: dark, eucalyptey and herbaceous, with a dense core of blackcurrants and blackberries on a bed of bright acidity. It’s been tactfully handled, sparing you over-the-top oak action, while still retaining plenty of broad-shouldered presence. It’s a classy wine and has all the makings of a family favourite in the household. If you and your mates like a cabernet, there’s not much that can go wrong with this!
What is a Black Market deal?
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 $25.00 from the winery on 29 May 2019.
Mofo member price is always best price, 100% Happiness Guaranteed. If you find a better price to buy this wine elsewhere, contact our customer team now and we’ll beat it.
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...
- 3 medium tomatoes, diced
- 1/3 cup roughly chopped fresh coriander leaves
- 1 avocado, peeled, mashed
- 2 1/2 tablespoons lime juice
- 400g beef rump steak, thinly sliced
- 40g packet fajita seasoning
- 1 1/2 tablespoons olive oil
- 2 brown onions, thinly sliced
- 1 red capsicum, thinly sliced
- 8 large flour tortillas
- Lemon wedges, to serve
- Combine tomato and coriander in a bowl. Combine avocado and 2 teaspoons lime juice in a separate bowl.
- Combine steak, seasoning and 1 tablespoon oil in a bowl. Heat remaining oil in a large frying pan over high heat. Add onion and capsicum. Cook, stirring, until golden and softened. Transfer to a bowl. Cover to keep warm. Reduce heat to medium-high. Cook steak, in batches, until cooked to your liking. Combine steak, onion mixture and remaining lime juice in a bowl.
- Meanwhile, heat tortillas following packet directions. Serve tortillas with tomato mixture, avocado mixture, beef mixture and lemon wedges.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...