This is from a winery we’ve loved for the longest time. So, naturally, we were optimistic when we heard the new vintage was ready. ‘17 and ‘18 have been a ripper one-two combo of incredible vintages, and this delivers an uppercut of sumptuous flavour right in the feels. Kickass cherries and luscious berries are enhanced by lashings of dark chocolate and a spicy oaky backbone. A thunderous crackle of tannin is there to remind you that this is incredible Vale shiraz you’re drinking.
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.
- 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...
Spanish beef and pearl barley paella
- 600 g beef blade (steak or roast), trimmed of fat, 2cm diced
- 1 tbsp smoked paprika
- 4 silverbeet stems, finely diced
- 1 red capsicum, finely diced
- 1 green capsicum, finely diced
- ½ cup pearl barley
- 1 head garlic, sliced in half horizontally
- 6 sprigs thyme
- 1 pinch saffron, soaked in 1 tbsp hot water
- 500 ml salt reduced beef stock
- 1 bunch silverbeet leaves, shredded
- Drizzle oil over beef in a bowl and toss to coat. Place a 30cm paella pan, frying pan or cast iron casserole dish over high heat and brown beef. Add paprika and stir to coat the beef.
- Add diced silverbeet stems, capsicum, pearl barley, garlic, thyme, saffron and stock and bring to the boil, reduce heat to low, cover and simmer for 45 minutes or until beef and pearl barley are tender. If liquid reduces too much add a little water to keep the beef moist.
- Add shredded silverbeet leaves in the last 2 minutes of cooking, or steam separately and serve paella on top of silverbeet.