Shiraz Blend 2017 – Black Market Deal #32109
- Textured, savoury
- Southern Fleurieu
This is actually a shiraz viognier blend, modelled after some of the legendary wines of the Northern Rhône. Southern Fleurieu’s unique Aussie terroir naturally has a hand in shaping the flavour, too. It’s deep, dense wine of multiple dimensions. It’s simultaneously deep and dense, but shows lift and aromatic intrigue. There’s floral notes alongside dark, juicy berries. There’s tobacco and leather next to crunchy herbaceousness and taut tannin structure. There’s the potential to age spectacularly, but we’re trying to find reasons not to crack it open every day of the week. Really great stuff.
Just a note, mofos, that the RRPs displayed on the Halliday Wine Companion website are actually wrong. We’ve been told that they’re being updated to match ours (from the winery) soon, though. We just wanted to give you a heads-up in case there was any confusion!
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.
- Southern Fleurieu
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 96% Shiraz, 4% Viognier
- Serving Temp.
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.