BLACK MARKET DEAL Cabernet Sauvignon 2009
- Rich, full-bodied
- Barossa Valley
You in, or you out? There’s no sitting on the fence with this one, mofos. The ‘Fo has turned it up to 48 degrees so you can either jump in the deep end or sit by the pool. This epic aged cabernet comes from one of the most famous winemakers in Australia and now it’s headin’ your way after an eight year vacay in the cellar. The ‘Fo hasn’t had anything from this 5th gen family producer in four whole years, but we’re all about that better late than never philosophy, so no hard feelings fellas.
Gordon Gekko couldn’t broker this deal, Ocean’s Eleven couldn’t engineer this steal – it’s the kinda vino we shouldn’t be able to afford. The wine your old man refuses to get out of the cellar no matter the occasion. 30th birthday? Not a chance. Christening? What a waste. Seriously, no other retailer in the country can get their hands on this and, through the grace of the vino gods, it’s landed in our warehouse. Even we are gobsmacked.
Everything about this ‘09 juice screams quality. I’ll start with the simple stuff: the bottles are bloody heavy. You’ll blow your back out lifting it and blow your mind drinking it. They’ve got as much weight as the producer’s goosebump inducing name, and it’s not surprising once you taste just how packed they are with big black fruits. It’s dense, it’s oakey and it oozes class like Helen Mirren in a steam room.
This 5 red star producer is renowned for using the best grapes from the finest vineyards, making the greatest possible expression of the Barossa. If you’re after a brooding cabernet with a sense of magnificence, consider your prayers answered, mofos.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Barossa Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
'Barossa Valley'. This is Australia's key wine brand overseas, in the US especially. It's our riposte to 'Champagne', 'Scotch' and 'Barolo'. My mind conjures these images, in this order: Shiraz, Penfolds wine, Maggie Beer condiments. All of which can GET - IN - MY - BELLY! But there is so much more to the Barossa than first glance. There are fringe (and not so fringe) winemakers actively working to classify the valley's subregions, and this is a very worthy cause. From Moppa to Seppeltsfield to Marananga there's a lot of variation, and the styles produced can vary immensely. This is the next step in the vision of this region (which, let's face it, is a baby in the scheme of things), as it gets acquainted with its strengths, weaknesses and future opportunities.It's a region that's not sorry to produce the big, fruit-driven wine styles that make it so popular. So drink to the future of the Barossa, because it's as bright as any other region on the world stage.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 4 medium sebago potatoes, cut into 4cm pieces
- 1 large red capsicum, thickly sliced
- 1 large green capsicum, thickly sliced
- 1 large eggplant, cut into 4cm pieces
- 2 tablespoons olive oil
- 1 bulb garlic, halved crossways
- 1/3 cup mint jelly, warmed
- 1 1/2 tablespoons lemon juice
- 1 tablespoon fresh thyme leaves
- 8 lamb loin chops, trimmed
- Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.
- Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.
- Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20 to 25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking. Serve.