Who’s your favourite Barossa producer? We reckon it’s probably this guy. The quality to price ratio is strong with this one. Starting off with some leafy blackcurrants and plum, chocolate and peppermint, this is not your run-of-the-mill Barossa red. It’s much darker, with molasses-driven, dried blueberry kind of fruit. And although it’s full-bodied, it’s less strident with its oak character. Lovely chunky tannins are certainly a feature though, expanding to a mouth-filling dryness. Silky fruit keeps you coming back for more. And more...
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.
Confusingly, the Barossa Zone (aka 'Barossa') encompasses the Eden and Barossa Valley regions (the word 'Valley' being the key differentiator). If you don't want all your eggs in one basket, or all your shiraz from one region, this is one solid way to get some complexity of layers (of course, it's not all about shiraz - ha! Yes it is). Despite being about the same area, Eden Valley only has about 20% of the area under vine that its more famous neighbour manages. But it's no surprise that you'll find many of the big and boutique players sourcing their most expensive wines from a little higher than the Barossa Valley floor. So if you see a wine labelled as 'Barossa', you might just be looking at something that extra bit special.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chilli con carne lasagne
- 1 tbs olive oil
- 2 celery stalks, thinly sliced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, chopped
- 650g lean beef mince
- 1 1/2 tsp dried chilli flakes
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tbs tomato paste
- 2 x 400g cans whole peeled tomatoes
- 400g can kidney beans, rinsed, drained
- 2 tbs chopped coriander, plus extra to serve
- 375g packet fresh lasagne sheets
- 150g cheddar, grated
- 200g sour cream
- Preheat oven to 200°C.
- Heat the oil in a large saucepan over medium heat. Add the celery, onion, carrot and garlic, then cook, stirring, for 5-6 minutes until softened and lightly golden. Add mince and cook, breaking up any lumps with a wooden spoon for 5-6 minutes. Add spices and tomato paste and cook, stirring, for 2 minutes until fragrant. Add tomatoes, beans and 1/2 cup (125ml) water and simmer, stirring occasionally, for 25 minutes. Stir in coriander and season.
- Lay one-third of the lasagne sheets in a single layer over the base of a deep 20cm x 30cm baking dish, trimming to fit, then spoon over half the chilli. Repeat the layers, then finish with a layer of lasagne sheets. Combine the cheese and sour cream in a bowl and season, then spoon evenly over the top.
- Bake the lasagne for 20-25 minutes. Scatter with extra coriander leaves and serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...