Chalkers Crossing Cabernet Sauvignon 2014 - under cork
- Medium bodied
The up and coming Hilltops region is producing easy-drinking cabernet of phenomenal quality. This ‘14 vintage, from the Chalkers Crossing crew, has spent 14-16 months in French oak and is bringing dark berries, silky tannins and notes of cedar, cassis and bay leaf. “A medium-bodied style with good length and balance,” according to Halliday, who gave it 92 points, this a wine to snap up quickly ‘cause the cabernet fiends are circling.
*Please note, these bottles have a cork closure.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
The Hilltops (no relation to The Hilltop Hoods...) is quickly emerging as one of the most exciting and new viticultural regions in Australia. Located in Southern NSW and nestled on the South West Slopes of the Great Dividing Range - this discrete region is home to a small number of boutique wineries with vines dating back to the early 1860s, and more recently, the 1970s. Known for its continental climate, i.e. very hot summers and terribly cold winters has given rise to distinctive, award-winning regional wines that never fail to charm.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Fillet of venison with red wine and wild mushrooms
- 600ml red wine (such as shiraz)
- 1/3 cup (80ml) Madeira or dry sherry
- 1/3 cup (80ml) balsamic vinegar
- 6 eschalots, sliced
- 1 fresh bay leaf*
- 1 thyme sprig
- 2 cups (500ml) cranberry jus or good-quality beef stock**
- 10g dried chanterelle or porcini mushrooms***
- 1kg venison fillet****
- 1 tbs olive oil
- 30g unsalted butter
- 1 tbs plain flour
- Redcurrant jelly, to serve
- To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.
- Preheat the oven to 200°C.
- Place the dried mushrooms in a small bowl, pour over a little boiling water and set aside to soak for 10 minutes.
- If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.
- Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
- Drain mushrooms, reserving the liquid. Heat the butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
- Slice the venison and serve with sauce and redcurrant jelly, accompanied by the salad and tartiflette.