BLACK MARKET Shiraz Cabernet 2015
- Textured, savoury
- South Australia
South Australia is famous for its shiraz and cabernet, so why not combine the two? That’s what this 5 star producer has done and the results speak volumes – 95 points from Wine Showcase and 93 from Halliday, thanks to rich, red fruits, blackberry, spice and cedar notes. The addition of cabernet brings darker fruits, liquorice and chocolate too, making a warm climate, full-bodied wine that has a few years in it still. A great vino for anyone who loves everything South Australia.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- South Australia
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Shiraz, Cabernet
- Serving Temp.
Adelaide as a wine region includes Barossa, Fleurieu and the Adelaide Hills. The wines that use this as their region tend to be very interesting, as they'll inevitably use some cooler, stylish fruit from the Hills, bolstered with richer fruit sourced from one of the other two regions. Grange is a multi-regional blend, after all.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).