BLACK MARKET Shiraz 2017
- Rich, full-bodied
- Barossa Valley
Worldwide, there are a mere 370 Masters of Wine (MWs), spread across 28 countries. MW is not a new thing, either. The Institute of the Masters of Wine started over 60 years ago in the UK as a trade qualification, and last year more than 150 people sat the exam. Only the best, most wine-focussed get through. They truly are Jedis of the wine world.
So when a couple of MWs decide to make wine together, you know it won’t suck. Their reputations are at stake, as a collective, and they hand select these barrels from the collection in their small winery. Their Barossa shiraz has certainly done them proud in the past, and the 2017 isn’t about to let them down, either. From such a good vintage, these wine Jedis could only have failed if Darth Vader himself tore apart their winery with the dark side of the force, or whispered some very nasty things into some yeast ears. Luckily yeast don’t have ears, but the dark side of this wine definitely comes through in its deep and rich character, layers of emotion and seductive nature. This is countered by a lightness of heart, and an ease of drinkability that defies any kind of transgression.
The result is a wine with character that’s as multi-dimensional as it is unwavering. As explorational as it is forthright. It’s as if two Masters of Wine shaped it, and gave it life.
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.
- Barossa Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
'Barossa Valley'. This is Australia's key wine brand overseas, in the US especially. It's our riposte to 'Champagne', 'Scotch' and 'Barolo'. My mind conjures these images, in this order: Shiraz, Penfolds wine, Maggie Beer condiments. All of which can GET - IN - MY - BELLY! But there is so much more to the Barossa than first glance. There are fringe (and not so fringe) winemakers actively working to classify the valley's subregions, and this is a very worthy cause. From Moppa to Seppeltsfield to Marananga there's a lot of variation, and the styles produced can vary immensely. This is the next step in the vision of this region (which, let's face it, is a baby in the scheme of things), as it gets acquainted with its strengths, weaknesses and future opportunities.It's a region that's not sorry to produce the big, fruit-driven wine styles that make it so popular. So drink to the future of the Barossa, because it's as bright as any other region on the world stage.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peppered steak with creamy mushroom sauce
- 1 tablespoon cracked black pepper
- 4 scotch fillet steaks, trimmed
- 50g butter, chopped
- 3 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 150g shiitake mushrooms, stalks removed, thinly sliced
- 4 sprigs thyme
- 2 tablespoons red wine or beef stock
- 1/3 cup thickened cream
- mashed potato and baby spinach, to serve
- Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side until cooked to your liking. Transfer to a plate. Cover with foil.
- Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
- Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach or salad.