Penna Lane 'Riversent Vineyard' Cabernet Sauvignon 2014
- Rich, full-bodied
- Langhorne Creek
We’ve got our tipping caps on today and we think we’ve picked a winner. From the 5 red star Penna Lane stables that produced the likes of crowd favourite, Fanny Limehead, comes an impressive two year old cabernet, trained and producer by none other than industry legend Peter Treloar. At under $10 for a win, you’d be hard pressed to find a safer bet here.
Too often overshadowed by regions like Coonawarra and Margaret River, Langhorne Creek cabs are the dark horses, always good value and often carrying off the major trophies. There’s no doubt the odds are in your favour with this. Boasting some great earthy tones, its coat ripples with notes of blackberry, blackcurrant and cloves. A fine example of the power, structure and elegance of a classic cabernet, this will be the one to beat.
So place your bets, mofos. This race won’t last long.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Langhorne Creek
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Penna Lane Wines
Established in 1998, Penna Lane is a boutique 5 star winery celebrated for their award winning range of cabernet, shiraz and semillon. With vines planted at an elevation of approximately 450m, a prolonged and slow ripening period results in bold, intense wines which showcase terroir varietal with honesty and integrity. Upholding a belief that stresses “good wine is made in the vineyard”, to this day, the Penna Lane team work with stealth focus and diligence to ensure quality standards are upheld from beginning to end.
With vines and wines dating from the 1800s, Langhorne Creek is an historic wine region, underrated for its earthy, voluminous reds. Dry and warm, perhaps it's even yet to see its best with some of the newer varieties just starting to come on. Metala, Bleasdale, even Wolf Blass have seen (and continue to see) some great fruit from here, used either in single region reds, or to give top end multi-regional blends their heart and depth. The producers from this region are some of the nicest people around, so next time you're in the region remember to pop in and tell them 'hey, I remember you from such Vinomofo hits as...'
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Braised shoulder of lamb
- For the lamb:
- 500 g greens, such as white cabbage, Savoy cabbage, Brussels tops or cavolo nero, leaves separated, stalks finely sliced
- 1 large bunch fresh rosemary
- 2 kg quality shoulder of lamb
- olive oil
- sea salt
- freshly ground black pepper
- 1 bulb garlic, unpeeled, broken into cloves
- For the smashed veg:
- 750 g potatoes, peeled, cut into large chunks
- 3 large carrots, peeled and cut into small chunks
- ½ large swede, peeled and cut into small chunks
- 75 g butter
- For the sauce:
- 1 tablespoon flour
- 500 ml organic chicken or vegetable stock, hot
- 2 heaped tablespoons capers, soaked, drained and chopped
- 1 large bunch fresh mint, leaves picked
- 2 tablespoons red wine vinegar
- In this recipe I'm going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I'd like you to buy quality local lamb that's had the appropriate amount of hanging time. I'm going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the tray. You can make this at any time of year served with any seasonal veg.
- Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4 hours – it's done if you can pull the meat apart easily with two forks.
- When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the swede easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tinfoil and keep warm over a pan of simmering water.
- Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest. Put a large pan of salted water on to boil for your greens. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. You won't need gallons of gravy, just a couple of flavoursome spoonfuls each. Add the capers, turn the heat down and simmer for a few minutes.
- Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a jug. Add your greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!