Shiraz 2017 – Black Market Deal #33793
- Rich, full-bodied
This free-spirited Barossan stallion is everything you’re looking for in an Aussie shiraz. Bold, rich, and complex, it’s miraculous value for money considering the regional pedigree. Coffee cake, plum jam, creamy vanillin oak and a bright hint of raspberry make for a wonderfully satisfying palate. We warn you, drinking this on a creaky old Ikea stool will be woefully disappointing. You’ll want to enthrone yourself on a big leather armchair with a goblet of this by your side.
Heads up, mofo. This wine will come with an export label stating “Wine of Australia” but rest assured, this is Barossa Valley through and through.
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
- 100% Shiraz
- Serving Temp.
Confusingly, the Barossa Zone (aka 'Barossa') encompasses the Eden and Barossa Valley regions (the word 'Valley' being the key differentiator). If you don't want all your eggs in one basket, or all your shiraz from one region, this is one solid way to get some complexity of layers (of course, it's not all about shiraz - ha! Yes it is). Despite being about the same area, Eden Valley only has about 20% of the area under vine that its more famous neighbour manages. But it's no surprise that you'll find many of the big and boutique players sourcing their most expensive wines from a little higher than the Barossa Valley floor. So if you see a wine labelled as 'Barossa', you might just be looking at something that extra bit special.
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.