This medium-bodied cabernet is sourced entirely from a little vineyard in Great Southern that is renowned for punching well above its weight. It spends a fair bit of time in oak, but what it draws from this ageing period has already fully integrated into the wine. There’s vivid and complex fruit to balance this, leaning towards blackcurrant, backed up by typical varietal eucalpyt and a compelling herbaceous tone.
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.
- Great Southern
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% 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...
- 4 (900g) veal shanks (for osso buco)
- 2 tablespoons plain flour
- 1 tablespoon olive oil
- 2 medium red onions, coarsely chopped
- 2 garlic cloves, crushed
- 3 medium carrots, thickly sliced
- 2 sticks celery, thickly sliced
- 410g can crushed tomatoes
- 2/3 cup (165ml) dry white wine
- 1 cup (250ml) Massel beef stock
- 2 teaspoons dried Italian herbs
- 2 tablespoons tomato paste
- Cooked polenta, to serve
- 1 garlic clove, crushed
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon finely grated lemon rind
- Place veal and flour in a bowl. Toss to coat. Heat oil in a frying pan over medium-high heat. Cook veal for 5 minutes each side until browned. Transfer to a plate.
- Add onion, garlic, carrot and celery to pan. Cook, stirring for 3-5 minutes or until vegetables start to brown. Transfer to bowl of slow cooker.
- Add veal. Pour over combined tomatoes, wine, stock, herbs and tomato paste. Season. Turn slow cooker onto low and cook, covered for 6-7 hours.
- Combine gremolata ingredients in a bowl. Serve osso buco on polenta, sprinkled with gremolata.