Shiraz 2014 – Black Market Deal #33739
- Rich, full-bodied
For lovers of full bodied South Australian shiraz, this is a cracker of a wine. Dark plums, spice, opulent oak and soft smooth tannin, we smashed through 2000 dozen of the 2013 last year – and I think this is even better! Ready to drink now, or you can watch it evolve over the next five years. – John, Head of Buying at the ‘fo
They’re not trying to reinvent the wheel with this one. It’s unmistakably classic South Aussie shiraz, made well. What it lacks in new-fangled winemaking voodoo, it makes up for in uncomplicated deliciousness. Plus, it’s been cellared to perfection and is benefiting immensely from all that time-derived complexity. Plush, rich, ripe and satisfying, it’s a no brainer pretty much every time you have a hankering for a glass of something.
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
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. 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.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Padthaway is home to some of the most unique and groovy wines in South Australia. The region was given the 'all clear' by the CSIRO in 1944, vineyards were planed by Seppelt in 1964 (Not sure why it took them 20 years to get onboard) and these days has more than 4,000 hectares of vineyards planted. The main varieties to be grown are Shiraz, Chardonnay and Cabernet Sauvignon. Although these are the main players, the region's rich soil, underground water supply and Mediterranean climate allow for other varieties such as Riesling, Sauvignon Blanc, Merlot and Pinot Noir to be grown.
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.