BLACK MARKET Shiraz 2015
- Textured, savoury
Keeping a Heathcote and Grampians shiraz secret is a bit like a shark trying to hide on the surface of the ocean, but let’s dance anyway. This producer is well-known, and this wine is a staple. Not your regular weeknight pick, but it can be at this price - you know, all that kind of banter. Loads of good reviews, all mentioning the superb value of this wine at full price. Such things have been said of the 2015 vintage of this wine as “beautifully textured, supple and fine, but built on a firm base”, “punches well above its weight” and “superb release”. While I tend to be skeptical of reviews, such consensus does bring warm feelings of security.
This wine has most definitely not jumped the shark, and there’s not even a fin in sight. Get amongst it with gusto.
At the Tasting Bench
“So consistently good each year, but this is a fantastic vintage. Incredibly good value at the $27 mark, and fantastic value at $15. Will cellar beautifully. Drinking well now, but 5-10 years and it’ll be an absolute cracker. Like Tahbilk Marsanne, it’s one of those wines that will cellar for a very affordable price. Medium-bodied, great style, one of the great wines of Victoria, I can comfortably say. Everyone will know it, many will have bought it, drunk it. It’s very prominent wine.”
Even though Grampians is the predominant part of the blend, the Heathcote influence is very evident to me, that graphitey smoked meat and dark plum. Grampians lends it some blueberry, redcurrant and raspberry doughnut, takes me back to my Western Vic winery days. Distinctive, velvet-sand tannins, smoked meat again on the palate, following through with a glorious jumble or red and black fruits, perfectly ripe. Some fresh herb action definitely plays second fiddle, but adds to complexity. A really lovely wine, good now with a charred steak, or leave it in the cellar for future parties.
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
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% Shiraz
- Serving Temp.
The Grampians wine region is a tiny appellation, and has certainly earned its individuality since the first vines were planted there in 1862. Industry stalwarts such as Best's and Seppelt have stood since the gold rush era, and boast extensive underground cellars thanks to the miners' skills. The region is best known for its spicy, ageworthy Shiraz, but Best's also maintain a tiny patch of the oldest Pinot Meunier in the world - the 'Old Vines' Pinot Meunier makes sommeliers go nuts (P.S. their 'Young Vines' are still 30-40 years of age!).
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 80ml (1/3 cup) soy sauce
- 1 tbs rice wine vinegar
- 1 tbs dry sherry
- 2 tsp caster sugar
- 1/2 tsp sesame oil
- 1 tbs light olive oil
- 750g-piece beef eye fillet, tied at 4cm intervals
- Watercress sprigs, to serve
- Combine the soy sauce, vinegar, sherry, sugar and sesame oil in a small jug.
- Preheat oven to 180°C. Heat the olive oil in a large frying pan over medium-high heat. Season the beef with salt and pepper. Add the beef to the pan and cook, turning occasionally, for 10 minutes or until browned. Transfer to a baking tray. Bake for 15 minutes for medium-rare or until cooked to your liking. Transfer to a wire rack over a plate to cool completely.
- Transfer the beef to a large sealable plastic bag. Add the soy sauce mixture and turn to coat. Place in the fridge for 4 hours or overnight to marinate.
- Arrange the watercress on a serving platter. Thinly slice the beef and arrange on top of the watercress. Drizzle over any remaining soy sauce mixture.