This single block shiraz is from the cooler end of Victoria. The winemaking techniques used are so modern they’re actually ancient. A portion of the wine is matured in clay amphora (how very Roman), which preserves fruit purity while still allowing maturation and flavour development. It makes for a surprisingly fruit-rich shiraz, in spite of the cool climate. Gorgeously dense blueberries sit alongside plenty of pepper and spice, making great drinking now as well as excellent prospects over time. Sometimes when shaping the future, it’s best to look to the past.
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.
If I had to wrap Vic up in a broad sweeping statement about so many regions bundled up into a convenient if arbitrary delineation based on government legislated boundaries, then it would be to say that it's home to some of the greatest cool climate regions in the world, producing wonders such as Mornington Peninsula Pinot Noir, Henty Riesling, Nagambie Marsanne and Yarra Valley Chardonnay. If you're Victorian, then count yourself lucky that you're so close to this juice, you footy-loving, tram-catching, fixie-riding freak, you.
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.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...