This is an unusual tempranillo-dominant blend, with cab sav, grenache and a smidge of malbec making up the difference. Uncommon though it is, it’s a surprisingly successful mix. Well, it’s actually no surprise. They’re a wicked winery.
It means you get pretty much the whole fruit colour wheel in terms of flavour, from red to black by way of blue and purple berries. There’s gorgeous savoury notes underneath as well, hints of roast veg, coffee grounds and very dark chocolate. 25% new oak gives it just enough lift and provides an elegant tannin structure. It’s a punchy wine with plenty of mid palate drive, and more than enough chutzpah to handle some heavier food pairings. Delicious stuff.
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
- Tempranillo, Cabernet Sauvignon, Grenache, Malbec
- 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...
Open steak sandwiches
- 2 vine-ripened tomatoes
- 60ml (1/4 cup) extra virgin olive oil
- 1 clove garlic
- 1/2 bunch flat-leaf parsley
- 4 sprigs basil
- 1 tbs baby capers
- 1 lemon
- 4 thick slices sourdough bread
- 4 x 175g beef fillet steaks
- 1/2 radicchio treviso
- 1 bunch rocket
- 150g (1/2 cup) mayonnaise
- Preheat oven to 200C. Cut tomatoes in quarters and place on an oven tray. Drizzle with 1 tsp oil and season with salt and freshly ground black pepper. Roast for 10 minutes or until tomatoes start to soften.
- Meanwhile, place garlic and a pinch of salt in a mortar and gently pound with a pestle to a paste. Tear over parsley and basil leaves, add capers, then pound until leaves are bruised. Add 1 1/2 tbs oil, then zest over lemon and squeeze in juice. Season and stir to combine. Makes 2/3 cup.
- Preheat chargrill pan over high heat. Brush both sides of bread with 1 tbs oil, then cook for 1 minute each side or until lightly charred. Divide among plates. Keep pan over heat.
- Slice beef fillets in half horizontally to make 8 thin steaks. Brush with remaining 1 tsp oil, season, then cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest for 5 minutes.
- Meanwhile, trim radicchio and separate leaves. Place in a large bowl. Add rocket, drizzle with 1 tbs herb dressing and toss to combine.
- Spread chargrilled bread with mayonnaise. Top with radicchio salad, steaks and tomatoes, then drizzle with remaining herb dressing to serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...