A carefully-selected blend of fruit from Great Southern has gone into the final makeup of this wine. It’s beautifully balanced, with a bounty of mulberries and blueberries. The cool-climate pepperiness of syrah and herbaceousness of cab sav adds intrigue. There’s cinnamon and black pepper, with plums on the mid-palate, and licorice and tobacco on the finish. It sits on the comfortable side of full-bodied. The time in bottle, five whole years, has mellowed it beautifully. Plenty of time for this one to hit its straps. It’ll manage a few more years too, no worries there. Great Southern may well be Australia’s most undervalued region, and this is a damn fine way to start appreciating it.
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.
- Great Southern
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Shiraz, Cabernet Sauvignon
- Serving Temp.
Great Southern is, believe it or not, the country's largest wine region at 200km east to west, and 100km north to south. No surprise then, that the countryside and climate changes dramatically from end to end, and that there are five subregions: maritime Albany; neighbouring Denmark; Frankland River, favouring Bordeaux reds; cooler Mount Barker renowned for stunning Riesling; and even cooler, granitic, continental Porongorup where Cabernet defers to Pinot Noir and Chardonnay. As a large region to source from, variety and style can vary immensely, but you can count on quality, as there are so many great vines to choose from.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 12 fresh rosemary sprigs
- 600g lamb leg steaks
- 1 lemon, rind finely grated, juiced
- 1 tablespoon honey
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 700g orange sweet potato, peeled, cut into 1cm-thick slices
- 70g rocket leaves, trimmed
- lemon wedges, to serve
- Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.
- Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.
- Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes. Drain. Drizzle with remaining oil. Season with salt and pepper.
- Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium.
- Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...