One of our favourite producers takes on a classic Aussie blend. Unsurprisingly, they do a bloody fine job. Not much of a scoop for the papers, but it’s good news for wine-loving mofos. Moorishly berry-rich shiraz is blended effortlessly with blackcurrant-and-bay-leaf-infused cabernet. There’s herbaceousness that’ll season your steak for you, and tannin to hold it all together well without getting in the way of enjoyment. It’s a great wine for the money. It’s a great wine, full stop.
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.
Full price $21.00 from the producer on 4 December 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Great Southern
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Shiraz, Cabernet Sauvignon
- Serving Temp.
Great Southern is, believe it or not, the country's largest wine region at 200km east to west, and 100km north to south. No surprise then, that the countryside and climate changes dramatically from end to end, and that there are five subregions: maritime Albany; neighbouring Denmark; Frankland River, favouring Bordeaux reds; cooler Mount Barker renowned for stunning Riesling; and even cooler, granitic, continental Porongorup where Cabernet defers to Pinot Noir and Chardonnay. As a large region to source from, variety and style can vary immensely, but you can count on quality, as there are so many great vines to choose from.
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.