BLACK MARKET DEAL Cabernet Sauvignon 2013
- Medium bodied
- Margaret River
This Black Market producer is ready to roll over to their 2014 vintage and now’s your chance to taste a cracking cab from Margaret River for under a lobster. This 2013 vintage will cellar for at least another 15 years, so you can enjoy those blackcurrants, plums, cherries and black olives well into the future.
A striking, deep red colour and awarded 95 points from Patrick Eckel and 93 from James Halliday, this cab is a true expression of the Margaret River region. With some spice and earthy aromas and a long, satisfying finish, it’s the perfect vino to enjoy this winter with roasts, stews and whatever else you manage to casually whip up on a Sunday.
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
- 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...
- 1/4 cup plain flour
- 1.2kg lamb neck chops, trimmed
- 1/4 cup olive oil
- 1 brown onion, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 carrots, peeled, sliced
- 1kg desiree potatoes, peeled, cut into 2cm pieces
- 6 cups beef stock
- thyme sprigs and crusty bread, to serve
- Place flour and chops in a snap-lock bag. Seal. Shake until chops are coated. Heat 1 tablespoon oil in a heavy-based saucepan over medium heat. Add onion and thyme. Cook, stirring, for 3 to 4 minutes.Transfer to a bowl.
- Increase heat to high. Add 1 tablespoon oil. Add half the chops. Cook for 2 minutes each side or until browned. Transfer to a plate. Repeat with remaining oil and chops. Layer 4 chops and half the carrots, potatoes and onion mixture in pan. Repeat layers with remaining chops, carrots, potatoes and onion mixture. Pour over stock. Bring to the boil, skimming off fat when necessary. Reduce heat to low. Cover. Simmer for 1 hour 30 minutes, skimming off fat when necessary. Remove lid. Simmer for 30 minutes or until chops are very tender and sauce has thickened slightly.
- Season with pepper. Top with thyme sprigs. Serve with crusty bread.