“This has got to be the full-bodied red that I’ve sold the MOST of in my 5 years of slinging wine mofo-style! Shiraz and cabernet drinkers alike keep coming back for more and it keeps delivering the goods. It’s big, it’s rich, it’s complex and downright delicious! Some of my peeps pop it in the cellar for 5 + years and others drink that goodness as soon as it hits the doorstep. Perfect BBQ booze but also great for impressing friends and last minute gifts as it looks totally schmick as well!” - Nicci, Wine Dealer
McLaren Vale seems to be home to the highest concentration of mofo favourite wineries - and this one’s leading the charge. Shiraz cabernet blends are a uniquely Aussie proposition. The plushness of warm climate shiraz is an excellent counterfoil to the architectural structure of cabernet. This is a full-bodied powerhouse of flavour, in classic Vale style. Rich, ripe fruit, firey tannins, exotic spices and more drive than a Maserati. A spin in the decanter allows it to open up, but the real magic will happen in 5-10 years time when this comes out of your cellar with a dusty veil of complexity. No wonder it’s beloved by mofos.
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
- Shiraz, Cabernet Sauvignon, Cabernet Franc
- 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...
Braised shoulder of lamb
- For the lamb:
- 500 g greens, such as white cabbage, Savoy cabbage, Brussels tops or cavolo nero, leaves separated, stalks finely sliced
- 1 large bunch fresh rosemary
- 2 kg quality shoulder of lamb
- olive oil
- sea salt
- freshly ground black pepper
- 1 bulb garlic, unpeeled, broken into cloves
- For the smashed veg:
- 750 g potatoes, peeled, cut into large chunks
- 3 large carrots, peeled and cut into small chunks
- ½ large swede, peeled and cut into small chunks
- 75 g butter
- For the sauce:
- 1 tablespoon flour
- 500 ml organic chicken or vegetable stock, hot
- 2 heaped tablespoons capers, soaked, drained and chopped
- 1 large bunch fresh mint, leaves picked
- 2 tablespoons red wine vinegar
- In this recipe I'm going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I'd like you to buy quality local lamb that's had the appropriate amount of hanging time. I'm going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the tray. You can make this at any time of year served with any seasonal veg.
- Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4 hours – it's done if you can pull the meat apart easily with two forks.
- When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the swede easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tinfoil and keep warm over a pan of simmering water.
- Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest. Put a large pan of salted water on to boil for your greens. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. You won't need gallons of gravy, just a couple of flavoursome spoonfuls each. Add the capers, turn the heat down and simmer for a few minutes.
- Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a jug. Add your greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...