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    Massolino Dolcetto d'Alba 2017

    Massolino Dolcetto d'Alba 2017

    Sale price
    $38.99
    Regular price
    $38.99

    Drawn from well-sited 2.5-hectares within the Serralunga postcode and entirely raised in tank, Massolino's little sweet one has a wonderfully flowing texture for this variety. It's aromatic and fruity, with flavours of Satsuma plum and black cherry, as well as aromatic violet bouncing around the palate. It's long and refreshing with a chalky acidity, in the best Dolcetto manner.

    Region

    Specifications

    • Cellaring

      Drinking well now, will keep.
    • Varieties

      Dolcetto
    • Vintage

      2017
    • Alcohol Content

      13.5%
    • Closure

      Cork
    • Bottle Size

      750ml

    Critic Reviews (1)

    Gary Walsh

    93 points | August 2018
    Deep and dark, plenty of blood plum and cherry, spice, new leather, sage and the like. Medium-bodied, ample fruit - it's really thick and meaty - also spicy, and earthy, with fat nourishing tannin, balanced acidity, grip and perfume on a pretty long finish. It'll age, and it drinks pretty well now, in a hearty food-friendly way. Excellent.
    Deep and dark, plenty of blood plum and cherry, spice, new leather, sage and the like. Medium-bodied, ample fruit - it's really thick and meaty - also spicy, and earthy, with fat nourishing tannin, balanced acidity, grip and perfume on a pretty long finish. It'll age, and it drinks pretty well now, in a hearty food-friendly way. Excellent.

    Showing 1-1 of 1 review

    Food Pairings & Recipe

    Food Pairing

    Slow roast lamb shoulder

    Slow roast lamb shoulder with Simon Johnson

    INCREDIENTS

    Slow Roast Lamb Shoulder

    1.2-1.4kg Lamb Shoulder on the Bone
    110g Ortiz Anchovies in Olive Oil, reserve olive oil
    6-8 Fresh Rosemary Sprigs
    1 Garlic Bulb, halved lengthways
    6 French Eschallots, peeled & halved
    1 cup Dry Red Wine, plus an additional cup, if needed

    Vinaigrette

    1 cup Forvm Cabernet Vinegar 8 Years
    1⁄3 Spanish Onion, finely diced
    10 Fresh Mint Leaves, finely chopped
    Pons Summer Fresh Extra Virgin Olive Oil, as needed

    METHOD

    Preheat oven to 200C
    In a large roasting pan add the halved garlic bulb and eschallots
    Lay the lamb shoulder on top & score the lamb at 3cm intervals, (making sure) each cavity is deep enough to push a finger through
    Stuff each cavity with one anchovy fillet, pushing deep into the flesh. Add a small sprig of rosemary to each cavity.
    Tip the remaining contents of the anchovy tin, including oil & any additional anchovies into the bottom of the pan, place into oven & roast for 1hr.
    After an hour, reduce temperature to 180C. Add a cup of red wine over the base of the pan and cover with foil or a (lid) to roast for a further 1hr & 15 mins.
    Reduce temperature to 160C, cover lamb again and cook through for another 1 hr & 30 mins.
    Lamb should be fork tender, after cooking for 3 & 1/2 to 4hrs.
    If additional cooking time is required, add another cup of red wine and cover with foil or lid again (to prevent meat) from drying out and cook until tender.
    Remove lamb from oven and rest for 20 mins before serving, with vinaigrette on the side

    Vinaigrette

    Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.

    Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.

    Expand recipe

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    Sale price
    $38.99
    Regular price
    $38.99
    GST included.
    $38.99 per bottle