This sparkling durif from our firm favourite, Gapsted, is brand spanking new to the ‘fo. Ever been after a wine, but not sure whether you fancied red, sparkling or sticky? Why not all three?!
If you’ve never tried the style, you can’t really know. But all those that have can attest it lives on in a special place in their hearts. It’s lively and fruity, richly-flavoured, and has a bright, crisp acidity. There’s dark berries and cherries, spices and a charming sweetness. It’s been sweetened with some of Gapsted’s own vintage port, no less. Yes, VINTAGE port. It tastes a bit like Christmas pudding or dark coffee cake, with bubbles. I’d actually cut out the coffee completely from this equation. Dip your cake in this. Sparkling durif cake. Noooooow we’re talking!
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alpine & King Valleys
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Shiraz, Durif
- Serving Temp.
Established in 1997, Gapsted Wines are recognised as one of the big boys of the Victorian Alps. Celebrated for their signature cool climate wines and unwavering commitment to producing first class quality, the talented team at Gapsted have adapted a meticulous approach to winemaking which has seen them grow bigger and better with each passing year.
Alpine & King Valleys
These adjacent valleys go hand-in-hand, making some of the smartest Italian varietals this side of the Med.
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.