Côtes du Rhône 2015 – Black Market Deal #28218
- Textured, savoury
- Côtes du Rhône
The owner and maker of this wine also runs the iconic Châteauneuf‐du‐Pape estate Domaine Pegau with her father. This wine is her negociant wine, a tribute to her friends in and around the Rhône. It’s an 80/20 syrah/grenache blend (from 45 year old vines on average), so feel free to compare and contrast with any such McLaren Vale blends, and spot the differences. There are many. This is a great illustration of where terroir trumps variety. Similar fruits, but spicier, more elegant, finer-boned with more subtlety. Completely unoaked too, which highlights how impressive the fruit structure is. An excellent example of a classic.
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.
Part of our Women in Wine Collection
We are committed to ALWAYS having wines available that are made by women. In an industry that’s still dominated by men, we believe in celebrating the incredible work women are doing. Here’s to our Women in Wine!
This one has a female winemaker, but because it’s a Black Market wine we’re sworn to secrecy. She’s a deadset legend, though.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Côtes du Rhône
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 80% Syrah, 20% Grenache
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Asian-style braised beef short ribs with Chinese broccoli
- 2 tbs sunflower oil
- 1.2kg beef short ribs (see notes)
- 1 onion, chopped
- 1 carrot, sliced
- 1 cup (250ml) light soy sauce
- 1 firmly packed cup (250g) brown sugar
- 4 star anise
- 5 garlic cloves
- 1/2 cup (125ml) rice wine vinegar
- 2 cups (500ml) beef stock
- 1/2 tsp sesame oil
- 3 spring onions, sliced
- Steamed rice, Chinese broccoli and sliced red chilli, to serve
- Preheat the oven to 160°C.
- Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes. Remove from pan.
- Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned. Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer. Add beef, then cover and transfer to the oven. Roast for 2 1/2-3 hours until meat is tender and falling off the bone.
- Serve beef with rice, Chinese broccoli, chilli and remaining spring onion.