If I said I were a Grand Cru, would you hold me against you? Or at least put me where I belong - in a cellar resting patiently for a few years, waiting for that special night we can be together again. I mean, we can do dinner now, but now’s not our time. Talk to me after 2020, at the earliest. Then, I promise, we can kiss and make up. We’ll have so much catching up to do.
Right now I’m rich and ripe - lots of plums, vanilla and milk choc. Forest floor and herbal undergrowth are hidden softly underneath - sage and oregano, tobacco leaf. Spice ekes in around my edges. I’m packed with broad, silky tannin riding on a backbone of bright acidity. I have loads of structure, but I’m still friendly. Now’s not the time though, remember. Try to remember. It’s ok, I know you’re excited. Look, I brought five clones, so you could probably just try one of us now. Then you’ll see. The time will be worth it. I’ll make sure of it.
“Well judged, polished oak compliments the fruit on the nose. Shows good complexity on the palate with red and black fruits, minerality, spices and florality.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 85% Merlot, 15% Cabernet Franc
- Serving Temp.
Bordeaux is one of the oldest and most famous regions within France, known for both its Left Bank which produces more Cabernet Sauvignon based blends and its Right Bank which produces more Merlot based blends. Bordeaux is home to many of the worlds most expensive wines. The big guys on the left bank are Pauillac and Margaux and on the right you've got Saint-Emilion and Pomerol. Not forgetting the whites and the sweet stuff though, Bordeaux also is known for producing dry whites in Pessac-Leognan and sweet wines in Sauternes. The most common grapes grown in Bordeaux are Merlot, Cabernet Sauvignon, Cabernet Franc, Semillon and Sauvignon Blanc.
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.