BLACK MARKET DEAL Cabernet Sauvignon 2013
- Rich, full-bodied
Having something named after you would be pretty damn cool. I’m still waiting for the ‘Vinomofo Accolade For Making Lols About Wine’. I’ve been trying with all my might, but the competition is fierce around here. Stay tuned. That said, the namesake of this wine did (excel in their area, not make lols about wine), and this brave and beautiful cabernet does their memory the spiced blueberry, sweet oak justice they deserve.
Obviously when this cabernet arrives on your doorstep, you’ll find out who it’s named after. At which point, you can google this wine legend to your heart’s content. You’ll also find a whole case of deep, ruby red cabernet juice that is ticking all the right boxes: great varietal expression, immaculately balanced tannins, seamless blackcurrant, quality French oak and top-notch length.
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.
The Pyrenees are a diverse region in Western Victoria, intersected by the southern extension of the Great Dividing Range. The wines that perform particularly well here include rich, spicy Cabernet, Shiraz and sparkling wine (white and red).
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peppered steak with creamy mushroom sauce
- 1 tablespoon cracked black pepper
- 4 scotch fillet steaks, trimmed
- 50g butter, chopped
- 3 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 150g shiitake mushrooms, stalks removed, thinly sliced
- 4 sprigs thyme
- 2 tablespoons red wine or beef stock
- 1/3 cup thickened cream
- mashed potato and baby spinach, to serve
- Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side until cooked to your liking. Transfer to a plate. Cover with foil.
- Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
- Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach or salad.