We pull very, very delicate strings for our Mofos and we pull these strings so that we're able to get the absolute best wines at the lowest prices for you. Once again, we've pulled those strings and we bring you the newly released (as in very hard to find) 2012 vintage of the Lindemans Limestone Ridge Vineyard Shiraz Cabernet. Now, pick your jaw up off the floor.
Sourced exclusively from the 45 year old vines of the Limestone Ridge Vineyard, this Shiraz Cabernet spent 18 months maturing in a mixture of both French and American new oak. You're looking at a complex yet balanced wine that sets out notes of dark berries, liquorice, mint, spice and a hint of violets. Halliday was beyond impressed saying that it "Deserves to sit alongside Penfolds Bin 389" and he also awarded it 96pts saying that it has up to 30 years under its belt. So whether you're after premium vino to enjoy now or you're looking for a wine to lay down for the next few decades, Lindemans Limestone Ridge Shiraz Cab ticks all of the boxes and is right on the money.
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
- 40% Cabernet Sauvignon, 60% Shiraz
- Serving Temp.
Lindeman's are big, you may remember them from such 80s ads as 'Lindemans - traditional winemaking for the happiness of man'. We know what you're thinking... "Are you serious?" and "Where can I watch this?" - the answer is yes and Google it you lazy bugger. If you're not blown away by the catchy jingle and the general coolness of the actors featured, then let us drop some fast facts your way. Lindemans was established in 1908 by Dr Henry Lindeman (the same busy man who planted the winery's first vines in the Hunter Valley way back in 1843) and it's an Aussie stalwart that's been celebrated as one of our best with 5 red stars and plenty of awards, points and trophies in the bag. Spearheaded by well-known winemaker Brett Sharpe and with over 100 years of rich history in its DNA, you seriously can't go wrong with a Lindemans' wine. Yes it's classy, yes it's premium but it's also friendly and welcoming - kind of like that cool girl at work who tells you how cute you look in your brand new coat. And no, I'm not talking about me...
Coonawarra is renowned for its cabernet. To write off other varieties, though, would be simplistic. Some of the best wine from the region is shiraz, which is frequently overlooked in the search for the perfect cab sav. It's riesling is a surprise dark horse, too. Not to belittle Coonawarra cab either, but it's funny how often we get caught insisting that one variety is the best expression of a specific place, grown in a variable environment with so many factors at play. All we're saying is: don't miss the great wines that aren't the usual suspects. Coonawarra has quite a few amazing hands other than their trump card.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 1 kg centre fillet of beef , trimmed (the timings below work perfectly for a fillet of roughly 10cm in diameter)
- olive oil
- 2 large knobs of unsalted butter
- 3 sprigs of fresh rosemary
- 1 red onion
- 2 cloves of garlic
- 600 g mixed mushrooms
- 100 g chicken livers , (cleaned)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon truffle oil , (optional)
- 50 g fresh breadcrumbs
- 1 x 500 g block puff pastry
- 1 large free-range egg
- For the gravy:
- 2 onions
- 4 sprigs of fresh thyme
- 1 heaped teaspoon blackcurrant jam
- 100 ml Maderia wine
- 1 heaped teaspoon English mustard
- 2 heaped teaspoons plain flour , plus extra for dusting
- 600 ml beef stock , (hot)
- Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary. Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate. Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil. Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly. Toss the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil (if using). Finely chop it all by hand with a big knife, to a rustic, spreadable consistency. Taste and season to perfection, then stir in the breadcrumbs (you can use pancakes to line the pastry and absorb the juices, but I prefer using breadcrumbs like this).
- Preheat the oven to 210°C/425°F/gas 7. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you – eggwash these edges. Sit the beef on the pâté then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal. Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with eggwash (you can prep to this stage, then refrigerate until needed – just get it out 1½ hours before cooking so it’s not fridge-cold). When you’re ready to cook, heat the tray on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes for blushing, juicy beef – the two end portions will be more cooked, but usually some people prefer that.
- Meanwhile, for the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark. Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky. Once cooked, rest the Wellington for 5 minutes, then serve in 2cm-thick slices with the gravy and steamed greens.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...