Cabernet Sauvignon 2018 – Black Market Deal #33619
This is lovely cabernet for the money. Lean, bright and tastefully structured, it hits all the right notes at all the right times. Blackberry, mulberry and softly-spoken coffee ground aromatics make for some lovely easy drinking. It finishes long and elegant. There’s plenty going on, but it won’t make you feel guilty for cracking on a weeknight. It’s indulgent, but measured.
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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.
Full price $28.00 from the producer on 25 February 2020.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Great Southern
- Vintage
- 2018
- Cellaring
- 2028
- Preservatives
- Sulphites
- Alcohol by Vol.
- 14.5%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- 100% Cabernet Sauvignon
- Serving Temp.
- 17.0°C
Region
Great Southern
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...
Goes with
Gourmet Beef Burger
Ingredients
- Roasted Tomatoes:
- 3 tomatoes, quartered
- 3 garlic cloves, thinly sliced
- 10 fresh thyme sprigs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Burgers:
- 2 tablespoons olive oil
- 8 very thin slices prosciutto
- 2 large shallots, finely diced (about 2/3 cup)
- Salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 1/4 pounds freshly ground beef chuck (preferably prime grade)
- 2 tablespoons finely chopped fresh Italian parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg, beaten to blend
- 4 3 1/2-inch squares ciabatta bread, halved horizontally
- 2 tablespoons butter, room temperature
- 4 ounces Fontina cheese, thinly sliced
- 8 romaine lettuce leaves
- Gourmet Ketchup:
- 1/2 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon Sherry vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon finely chopped fresh chives
- 2 teaspoons finely chopped fresh tarragon
- 3 tablespoons extra-virgin olive oil
Directions
- Make-Ahead:
- The tomatoes can be roasted 4 hours ahead, covered and kept at room temperature. The burger patties can be formed up to 8 hours ahead, covered and refrigerated. The gourmet ketchup can be made 2 days ahead, covered and refrigerated.
- To roast the tomatoes:
- Position the rack in the center of the oven and preheat the oven to 500°F.
- Place the tomatoes on a baking sheet. Arrange the garlic slices on top of the tomatoes and scatter the thyme sprigs over the tomatoes. Drizzle with the oil and sprinkle with saltand pepper. Roast until the tomatoes are tender and golden brown on the bottom, about 20 minutes. Set aside.
- To prepare the burgers:
- Heat a heavy large sauté pan over medium heat. Add 1 tablespoon of oil. Working in batches, lay the prosciutto slices in the pan and cook over medium heat until crisp and golden, about 2 minutes per side. Transfer the crisped prosciutto to a paper towel-lined plate.
- In a small heavy sauté pan, heat the remaining 1 tablespoon oil over medium heat. Add the shallots. Sprinkle with salt and pepper and sauté until tender, about 2 minutes. Stir in the minced garlic. Remove from the heat and cool completely.
- In a large bowl, gently mix the cooled sautéed shallots and garlic with the ground beef, parsley, mustard, Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well blended. Mix in the egg. Divide the beef mixture into 4 equal mounds. Using a 4-inch ring mold, shape each mound into a patty.
- Preheat a grill pan or prepare a barbecue for medium-high heat. Brush the cut sides of the ciabatta with butter. Grill the ciabatta, cut side down, until lightly toasted, about 2 minutes. Place the ciabatta on a plate and cover to keep warm.
- Grill the patties until brown on the bottom, about 3 minutes. Turn the patties over. Top the patties with the roasted tomatoes and then with the cheese. Continue to grill until the patties are cooked to medium-rare doneness, about 3 minutes longer.
- To make the gourmet ketchup:
- Meanwhile, in another large bowl, whisk the ketchup, mustard, vinegar, Worcestershire sauce, chives, and tarragon to blend. Gradually whisk in the oil to blend well. Set the sauce aside.
- To serve:
- Place the lettuce over the grilled ciabatta bottoms. Set the patties on the lettuce. Spoon some gourmet ketchup over the burgers. Top with the crisped prosciutto. Cover with the ciabatta tops. Serve the remaining gourmet ketchup alongside.