A hauntingly beautiful cabernet sourced from the fabled Coonawarra, this vino sees magical fruit transformed into a bold and concentrated elixir that’s cast a spell over the wine warlocks. With 96pts from the Royal Melbourne Wine Awards and a gold medal, this is a fantasy you can believe in. The only illusion here is the price.
Made by winemakers who honed their craft under one of Australia’s most famous grape masters, this 5 star talent brings passion and precision to their wines. Based in NSW, they live for tracking down the finest parcels of fruit from across the country, and this particular vino took them on a quest to the Coonawarra. While the region is renowned for cabernet, these guys aren’t after just any fruit - they’ll only use grapes from the very best vintages. Such exacting standards results in a wine that takes quality to the next level.
We’re talking about a deep, dark and ripe red that’s full of blackcurrant, mulberry and vanillin oak aromas that leads to a long, fine and silky finish. If you dream of the perfect match for your roast lamb, this delightful drop will turn your feast into the stuff of legends.
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.
Coonawarra = Cabernet. True in a sense, but also simplistic. Some of the best wine from the Coonawarra is Shiraz, which is frequently overlooked in the search for the perfect Cab Sav. 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...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...