Sparkling White 2014 – Black Market Deal #31164
- Rich, complex
- Adelaide Hills
The fact that this incredible bubbly was disgorged after a staggering 53 months on lees is incredible enough - in fact it makes it unique in Australia, and it’s a rarity even in Champagne.
On tasting, an assertive acidity reaches out and guides you through the experience with safe hands. Characterised by incredible briochey richness, it tastes like a night at the Ritz. It’s glitzy, silky drinking, with crystalline finesse and a soft, brassy sheen. But then it’s accessible at the same time. Classy, but unpretentious. It’s content to be an incredible wine, without needing to shout about it. You’ll find it good enough to pop at the very best of celebrations and, at only $25, to happily accompany Tuesday night’s cheese on toast, too. There’s not much of this wonder in the world, mofos, so you get full bragging rights to your wine-loving friends when you pull it out of the fridge at dinner. Just don’t miss out. They don’t make ‘em like they used to!
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.
- Adelaide Hills
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Don't kid yourselves, the Adelaide Hills are bigger and much more diverse than they seem. It stretches over 80km from the Barossa Valley in the North to McLaren Vale in the South. The area is so variable that small pockets such as Piccadilly and Longwood can only ripen marginal such as Chardonnay or Pinot Noir, whereas other specific areas are perfect for peppery Shiraz and ballsy Cabernet. A healthy mix of experienced hands and young hipsters ensure the region stays at the cutting edge of the industry. Natural wines, and new European varieties including Nebbiolo and Gruner Veltliner are some of the more recent highlights to keep an eye out for.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Spinach, leek and goat's cheese tarts
- 2 tablespoons olive oil
- 1 leek, trimmed, thinly sliced
- 60g baby spinach leaves, large leaves chopped
- 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 1 eggwhite
- 75g goat's cheese
- 1 egg, lightly beaten
- 1/4 cup thickened cream
- Preheat oven to 200°C. Heat oil in a frying pan over medium-low heat until hot. Add leek. Cook, stirring often until softened. Add spinach. Cook until just wilted. Remove from heat. Set aside to cool.
- Using a 6.5cm (diameter) round cutter, cut 8 rounds out of each sheet of pastry. Use pastry to line 2, 12 x 1 1/2-tablespoon capacity patty pans. Brush pastry lightly with eggwhite. Bake until light golden.
- Spoon leek mixture into tart cases. Crumble over goat's cheese. Whisk egg, cream, and salt and pepper together in a jug. Carefully pour egg mixture over goat's cheese. Bake for 15 minutes. Serve warm or at room temperature.