Wrattonbully is a special place with ancient geology and unique terra rosa over limestone soils. When grapes from such a place are made into wine by a producer of calibre, such as this one, it’s got to be a good thing. So good, that Decanter gave the wine 94 points.
This shiraz, which is seasoned with a splash of cab franc, is a wine worthy of the accolades, exhibiting structure and style that speak firmly of the Rhône Valley. Earthy on the nose, dark fruits, stewed fruits, mocha, silky tannins. Medium bodied but very concentrated and powerful. Oak is present on the nose, but doesn’t overwhelm the fruit, rather making the wine really earthy and savoury. Smells like winter!
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 owner, but because it’s a Black Market wine we’re sworn to secrecy. She’s a deadset legend, though.
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.
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
- 88% Shiraz, 12% Cabernet Franc
- Serving Temp.
Located between Coonawarra and Padthaway, Wrattonbully accounts for 2,600 hectares of vineyards. The dominant grapes are Cabernet Sauvignon, Shiraz, Merlot and Chardonnay. Many larger Australian producers seek out grapes from the region as the soil is close to that of the Coonawarra's famous Terra Rossa red soil.
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.