This winery is amongst the newest, and already most noteworthy, in the Vale. Immediately jumping out of this glass are cherries and charcuterie. Warm black cherries to be precise, bursting with juiciness, and sweet-salty jamón in perfect harmony. It’s mouthwatering already. After that, there’s Black Doris plums, a touch of vanilla, spicy oak, and smoked game. Superfine tannins give everything a leg up and counter-balance the richness. It’s McLaren Vale to an absolute tee, handled with care.
Cellar potential here will definitely be pushing a decade, and will reward with ever more sumptuousness. That said, it’s a firecracker right now.
Don’t worry about needing an excuse to open this one. You’ll think 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.
“Vale Shiraz. Give the people what they want.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- McLaren Vale
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
McLaren Vale is a region that lives in the shadow of the hype of the Barossa. While it has played on Shiraz as its drawcard, and continues to battle (quite rightly) with the supreme power of the Barossa, perhaps the most exciting wines from this region are its old vine Grenache and Mataro (Mourvedre/Monastrell - whatever you want to call it), and its more recent foray into Spanish and Italian varietals. Both the sun's warmth and the reliable salty afternoon gully breeze make the climate closer to Mediterranean than many other Aussie regions, and some of the Fiano, Vermentino, Tempranillo and Sangiovese from here are sublime (to name only a few). Awareness, proper consideration and sense of place are key attributes to the region's success, and its recent win against urbanisation reinforces the value of the viticultural region.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 4 medium sebago potatoes, cut into 4cm pieces
- 1 large red capsicum, thickly sliced
- 1 large green capsicum, thickly sliced
- 1 large eggplant, cut into 4cm pieces
- 2 tablespoons olive oil
- 1 bulb garlic, halved crossways
- 1/3 cup mint jelly, warmed
- 1 1/2 tablespoons lemon juice
- 1 tablespoon fresh thyme leaves
- 8 lamb loin chops, trimmed
- Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.
- Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.
- Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20 to 25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking. Serve.