This is a fun cabernet from a quirky newish winery. They source grapes from all over, but this particular wine is of Mt Barker stock (WA, not SA). It’s approachable enough for a cab, and its six years of age have only seen it grow in elegance and intrigue. Boysenberry, blackcurrant and herbs, with soft earthy notes, leather and charming dusty terracotta. Aged cabernet without a hint of stuffiness. That’s a win in our book.
What is a Black Market deal?
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.
- Mount Barker
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Cabernet Sauvignon
- Serving Temp.
Mt Barker has a rich and celebrated history, which spans over 150 years and a reputation as 'the birthplace of the Great Southern wine region.' Extensive, sweeping and impressive - the land is vast with widely scattered vineyards from Arcadia, to Chatsfield, Galafrey and many others, separated by wide distances. Recognised as one of the most important cool sub-regions in the Great Southern due to its unique climate, distinct environment and impressive history, it continues to produce some of the country's best Riesling, Shiraz, Cabernet Sauvignon and Pinot Noir.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Lamb chops with salsa verde
- 12 lamb loin chops from a butcher you trust
- Salsa Verde (makes about a cup):
- 1 golden shallot, very finely diced
- 2 tablespoons of red wine vinegar
- 4 anchovies (good ones, don't skimp)
- Bunch of flat leaf parsley, leaves only
- Bunch of basil, leaves only
- 2 tablespoons of salted capers, rinsed well and roughly chopped
- 150ml good quality extra virgin olive oil
- Make the salsa verde. Put the shallot in a small bowl with the red wine vinegar, and soak for half an hour. After this, bash the anchovies in a pestle and mortar, then gradually add the leaves and capers, leaving a bit of texture at the end. Add in the shallots and a bit of the liquid, then gradually stir in the oil until you reach your desired consistency. Taste and season to your liking with salt (carefully), pepper and some remaining vinegar (or lemon juice) if required. Salsa verde will keep in the fridge for a few days in an air-tight container.
- For the lamb, bring to room temperature before cooking, then season each side with salt and pepper, plus some neutral oil (sunflower or vegetable). Grill over high heat in a cast iron pan (or on a BBQ grill) until cooked to your liking (medium is best for this cut of lamb). Rest for a few minutes before serving with the salsa verde.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...