One of our resident wine buyers, Karel, likes to ask the big questions, the kind of questions that keep you up at night. Take this, for example: “what would you say if you were offered a killer shiraz blend that was $26 off per bottle, had 95 points & two gold medals?” Lose my sh*t, I guess. Thanks for asking buddy.
Combining shiraz and viognier is common practice in the Rhone region of France and it’s a blend that has achieved near mythical status and stratospheric prices in Côte-Rôtie. This one, however, is packin’ plums and bursting with blackberries, produced by an award winning Hilltops producer. It’s also boasting a ridiculous record since 2009, with most vintages scoring 95 points from James Halliday. Don’t miss out or Karel will be gutted. And no-one likes an upset Karel.
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
- Serving Temp.
The Hilltops (no relation to The Hilltop Hoods...) is quickly emerging as one of the most exciting and new viticultural regions in Australia. Located in Southern NSW and nestled on the South West Slopes of the Great Dividing Range - this discrete region is home to a small number of boutique wineries with vines dating back to the early 1860s, and more recently, the 1970s. Known for its continental climate, i.e. very hot summers and terribly cold winters has given rise to distinctive, award-winning regional wines that never fail to charm.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Balsamic tomato, chorizo and rocket fettuccine
- 400g dried fettuccine pasta
- 2 (125g each) smoked chorizo sausages, sliced diagonally
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 2 medium tomatoes, chopped
- 500g jar tomato pasta sauce
- 2 teaspoons balsamic vinegar
- 100g pitted kalamata olives
- 70g baby rocket leaves, to serve
- Cook pasta in a large saucepan of boiling water until tender.
- Meanwhile, heat a deep, non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
- Add onion and garlic to pan. Cook, stirring, until onion is tender. Add tomatoes. Cook, stirring, for 1 minute. Stir in pasta sauce and vinegar. Cover and bring to the boil. Reduce heat to medium. Simmer for 1 minute until slightly thickened.
- Drain pasta. Return to pan. Add tomato mixture, olives and chorizo. Season with pepper. Toss to combine. Top with rocket. Serve
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...