BLACK MARKET DEAL Shiraz 2011
- Hunter Valley
A deep and lush Hunter Valley red at 70% off? Shut the front door! If you love exceptional reds from 10/10 vintages (yes that's right, Halliday scored 2011 in the Hunter 10/10), this youthful and bright, premium Shiraz will certainly not disappoint.
With fruit that is positively brimming, there are flourishes of fresh raspberries, strawberries, spices and a dash of black pepper. At the ‘Fo, we’re avid fans of medium bodied reds with structure, soft tannins, balance and delicate acidity with lengthy finishes, and while they are tempting and so lovely to drink in their youth, the real reward will come from cellaring. This little number is only going to get better with age… just like me (if you think about it :P)
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Hunter Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
The Hunter Valley is one of the brightest jewels in Australia's vinous crown. Not only does the region produce some of the best Shiraz and alternative reds in the country, but it has a style of white unique in the world of wine: Hunter Semillon. This is the White Burgundy of Australia in more ways than one, and even used to be labelled as such in the early days. No other place can produce such intense, low alcohol, seemingly light Semillons that blossom with age into full-bodied, massively complex wines that can age for decades. Producers the likes of Tyrrell's and Brokenwood take Hunter to new heights, year upon year.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.