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    Torzi Matthews 'Schist Rock' Shiraz 2019

    Torzi Matthews 'Schist Rock' Shiraz 2019

    Sale price
    Regular price
    $21.99 per bottle
    Sale price

    Family owned vineyard using traditional and responsible farming methods with a diet of composts, native grasses & flora as ground cover, low water input and natural sprays for diseases. Healthy vineyard equals healthy fruit which equals more detailed and vibrant flavours in the wine. Subtle wild herb notes, dark chocolate and dark berries. Wonderfully plush in its fruit, generous mouthfeel with a complexity via spice and food friendly tannins. This is superb Barossa Shiraz.



    • Cellaring

      5-10 Years
    • Varieties

    • Vintage

    • Alcohol Content

    • Vegan

    • Closure

    • Bottle Size


    Food Pairings & Recipe

    Food Pairing

    Slow roast lamb shoulder

    Slow roast lamb shoulder with Simon Johnson


    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


    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


    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


    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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    $21.99 per bottle
    Sale price
    Regular price
    GST included.
    $21.99 per bottle