Ballsy South African shiraz that’s jam packed with concentrated flavour. We’re talking raucously ripe, dark and dense blackberries, cool licorice, lashings of black pepper and meaty barbecue aromatics It’s as tasty as it sounds, something to really sink your teeth into and that’ll have you salivating at the thought of the next sip. Plenty of cellar potential on this badboy, too, if you can keep your hands off it!
“Delicious nose of barbecued meats, grilled herbs, brûléed black berries and peppercorn spice, along with hints of black olive. The palate is rich and punchy, intense and expressive, well done: generosity with elegance is a great combination! Has a lot of appeal and varietal typicity.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- South Africa
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
From the producer
Produced from our slightly drier Shiraz vineyard block on the Estate, located at a lower vineyard site with Oakleaf soils and a warmer micro climate. This Shiraz is produced in a classic style, bold in flavour with luscious black fruit characters and spice yet elegant due to the high altitude and proximity to the ocean.
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.