BLACK MARKET DEAL Cabernet Sauvignon 2014
- Rich, full-bodied
- McLaren Vale
The latest in a long line of successful Vale vinos, this cab sav is living up to the reputation its older siblings have built up. Three of the past four vintages have scored 95 points from James Halliday, while this ‘14 number almost sold out at the winery with zero reviews. Honestly, it could taste like dog sh*t and still sell out – that’s how loved it is – but let me clarify, it doesn’t. Just the opposite, in fact.
The 5 red star producer have thrown their last 96 cases our way to make room for the next vintage, so if you’re keen to get around a belter of a red with plum, cherries, cranberries and a touch of mocha all involved, you better get in quickly. At under a tenner a bottle, this one will fly out the warehouse before the ‘Fo family even get a chance to sink their palates into it.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- McLaren Vale
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
McLaren Vale is a region that lives in the shadow of the hype of the Barossa. While it has played on Shiraz as its drawcard, and continues to battle (quite rightly) with the supreme power of the Barossa, perhaps the most exciting wines from this region are its old vine Grenache and Mataro (Mourvedre/Monastrell - whatever you want to call it), and its more recent foray into Spanish and Italian varietals. Both the sun's warmth and the reliable salty afternoon gully breeze make the climate closer to Mediterranean than many other Aussie regions, and some of the Fiano, Vermentino, Tempranillo and Sangiovese from here are sublime (to name only a few). Awareness, proper consideration and sense of place are key attributes to the region's success, and its recent win against urbanisation reinforces the value of the viticultural region.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pizza with bocconcini, prosciutto & rocket
- 1 x 440g bought pizza base with tomato paste
- 5 bocconcini, thickly sliced
- 80g (1/2 cup) pitted black olives
- 80g baby rocket leaves
- 30g (1/3 cup) shaved parmesan
- 7 thin slices prosciutto, torn in half
- Preheat the oven to 250°C. Place an oven shelf in the lowest position. Place pizza base on a baking tray. Top with bocconcini and olives.
- Bake on the lowest shelf of oven for 8 minutes or until the bocconcini melts and the base is crisp.
- Meanwhile, combine the rocket and parmesan in a bowl.
- Top the pizza with the prosciutto and the rocket mixture to serve.