BLACK MARKET DEAL Shiraz 2015
- Textured, savoury
It’s hard not to wish that the lasagne tray was ALL corner. It’s the best bit. But, if it was all corner, it would be a circle, and then there’d be no corner. What a bloody tragedy. When it comes to this shiraz, we are being treated to exclusively best-bits: AKA the five best rows from Heathcote’s Greenstone vineyard. Shiraz and lasagne corners only; what a time to be alive.
This juice is coming from a J. Halliday Dark Horse Winery in the Yarra Valley, and these grapes and their winemaker is a pairing on the scale of, like, Michelle and Barack Obama, which means great things are a’comin (to you). This bombshell has scored 93 Winefront points, 94 from James Halliday, Tony Keys and Patrick Eckel, 95 from Sam Kim and, like the great power couple (the Obamas, not Eckel and Kim. Well, maybe them too, whatever) it’s intelligent, concentrated and freaking delicious, in all of it’s black cherry and blood plum glory. Boom town baby.
“Bright crimson; the freshness of this wine suggests less alcohol than that of the standard wine, not (as is the case) higher. The elegant, intense medium-bodied palate is full of red fruits, leaving only a little space for black fruits to make their presence felt; the oak is in tune, albeit at a higher level.”
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
- Serving Temp.
There are two distinct styles of Heathcote wine, which can get confusing. There's Wild Duck Creek Duck Muck at the giant end of the spectrum for Greenock Creek lovers (I'm talking 17.5% alcohol!). And then there's Jasper Hill, Heathcote Estate, Chalmers' new Heathcote outfit and some new alternative varieties that seem to be making it into the best weird and wonderful natural wines in the country. Think Shiraz here traditionally, but don't be afraid to try the Nebbiolo, Fiano and Lagrein from painstakingly selected vineyards. They're refreshingly delicious.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with quick sauce bordelaise and boulangere potatoes
- 2 tbs olive oil
- 2 tsp chopped thyme leaves
- 2 garlic cloves, chopped
- 4 x 200g rib-eye steaks (on the bone)
- 2 cups (500ml) red wine (preferably Bordeaux)
- Bouquet garni (a few thyme and parsley sprigs and bay leaves, tied with string)
- 2 eschalots, finely chopped
- 2 cups (500ml) beef consomme or demi-glaze (see note)
- 1 tbs red wine vinegar
- 20g unsalted butter
- Watercress or salad leaves, to serve
- Boulangere potatoes:
- 100ml each duck fat (see note) & dry white wine
- 2 small onions, thinly sliced
- 2 tbs thyme leaves
- 8 desiree potatoes, peeled, cut into
- 3-4mm slices (a mandoline is ideal)
- About 300ml chicken stock, heated
- For the potatoes, preheat the oven to 180°C and grease a 2-litre baking dish.
- Heat the duck fat in a large frypan over medium-low heat. Add onion and thyme and cook, stirring, for 8 minutes or until soft. Add the white wine and simmer for 2-3 minutes until almost evaporated, then add the potato and stir to coat.
- Layer the potato mixture in a baking dish, overlapping in a circular pattern. Pour over enough stock to submerge the potatoes. Cover surface closely with baking paper cut to fit, then cover pan with foil. Bake for 20 minutes, then remove the foil and paper and bake for a further 30 minutes or until stock is absorbed and potato is golden.
- Meanwhile, combine olive oil, chopped thyme and garlic in a small bowl, then season. Brush steaks with the marinade and set aside while you make the sauce.
- Place wine, bouquet garni and eschalots in a pan over medium-high heat. Bring to a simmer, then cook, stirring occasionally, for 3-4 minutes until reduced by half. Add the consomme, then cook for a further 15-20 minutes until reduced by half again. Strain through a sieve, then keep warm.
- Meanwhile, preheat a chargrill pan or frypan over high heat.
- In 2 batches if necessary, grill the steaks for 3 minutes each side for medium-rare or until cooked to your liking. Loosely cover the steaks with foil and rest for 3 minutes.
- Stir the red wine vinegar into the sauce, then whisk in the butter to give it a nice glossy finish.
- Divide steaks among serving plates, drizzle with sauce, then serve with the boulangere potatoes and salad leaves.