Cabernet Sauvignon 2017 – Black Market Deal #32565
- Medium bodied
- Eden Valley
Elevation is the name of the game for acidity and structure in this warm part of the world. These grapes, grown at 390m above sea level, get the full benefit of cooler nights in the rarified air. Cooler nights up there allow freshness and herbal complexity to remain, while sunny days give all the sumptuous fruit richness any Aussie cabernet lover could ask for. Blackberries and milk chocolate, coffee grounds and mint, finish with just a hint of violets. Surprisingly soft tannins make for easy drinking, while still offering enough structure to drive the point home.
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.
- Eden Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Cabernet Sauvignon
- Serving Temp.
Next door to the Barossa Valley lies Eden Valley, a small yet highly significant Aussie region celebrated for their signature cool climate wines and impressive history. According to our sources, the first Eden Valley vineyard was planted in the early 1840s, and today there are just over 12 local wineries, both boutique and family-owned that continue to produce, exceptional vintages, including the famous Yalumba and Henschke. Renowned for their signature riesling and shiraz, the glorious region is a heavenly picking field for A-grade fruit. It comes as no surprise that many of Australia's winemakers source their grapes from the Eden Valley.
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).