Every year this is unquestionably one the highest quality Cabernet blends in Australia under $20 - a wine of quality normally seen at double the price.
100% barrel matured in new and older french hogsheads. Aromatic blackberry fruit, anise, ripe black plums and bay leaf aromas. Vibrant Mulberry and blackberry fruits, intense flavour with silky long tannin balanced by fine french oak.
Region
Specifications
-
Cellaring
2-5 Years -
Varieties
Cabernet Sauvignon Blend -
Vintage
2019, 2021 -
Closure
Screwcap -
Bottle Size
750ml
Critic Reviews (1)
Ray Jordan
Vibrant and lively with beautiful red fruits. Tough year for Cabernet and yet the varietal aromatics are very good. Quite perfumed and more in the red fruit spectrum. Has more mulberry characters than black currant. It is about 80/20 mix. The tannin structure is good and there is good impact in the middle palate. Gets between 10 and 15 per cent new oak. The tannin is quite important here. Excellent for this price.
Vibrant and lively with beautiful red fruits. Tough year for Cabernet and yet the varietal aromatics are very good. Quite perfumed and more in the red fruit spectrum. Has more mulberry characters than black currant. It is about 80/20 mix. The tannin structure is good and there is good impact in the middle palate. Gets between 10 and 15 per cent new oak. The tannin is quite important here. Excellent for this price.
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
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.
Shipping & Returns
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Returns
- Sale price
- $16.99
- Regular price
- $16.99