While the French regions of Bordeaux and the Rhone might turn their noses up at blending Cabernet Sauvignon and Shiraz, in the Barossa, the blend is a match made in heaven. Cabernet provides the backbone with its tannins, acidity and structure - the bones of the wine - while the shiraz provides the body. It’s a yin and yang thing. The Hobbs Tin Lids is all class. The package is better than the parts. It’s like your getting twice the wine in one. Cabernet leads on the nose with vine leaf and dried herbs, cassis and cigar-box, while there’s a second wave that develops with more Shiraz dominant characters of plums and blueberries. Woah - there’s a lot going on here. The palate’s like a warm cuddle, soft and satisfying. The cabernet and shiraz fruit seamlessly integrated with a nod of spicy and vanillan oak. This is one of those back-up-the-truck wines. It just works.
“Wonderfully fruited and gorgeously expressed, the bouquet shows blackcurrant, Black Doris plum, vanilla, cocoa and roasted hazelnut characters with a touch of spicy complexity. The palate displays outstanding depth and concentration, superbly complemented by stylish oak infusion and silky texture, finishing impressively long and engaging. At its best: now to 2027.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Barossa Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Shiraz, Cabernet Sauvignon
- Serving Temp.
From the producer
We love this new Hobbs wine made together with Sean, Bridget and Jessica Hobbs, our 'kids', or Tin Lids as they were often called. Their youthful influence on this traditional Aussie blend has resulted in a vibrant wine with the fresh herbal flavours of Cabernet merging seamlessly with the rich dark red and blackberry flavours of Shiraz. On the nose, you’ll find licorice and blackberry essence, spicy notes of pepper and sage with a hint of freshly picked mint, meaty and savoury aromas and subtle notes of cedar. The palate is full-bodied with dark red and blackberry flavours and the lovely herbaceous characteristics of Cabernet Sauvignon The wine has a fresh acidity, very fine grain tannins and a long perfumed finish. 50% Shiraz 50% Cabernet Sauvignon. The Shiraz is matured for 24 months in second use French oak Hogsheads and the Cabernet matured in new French oak for 24months. Bottled unfiltered.
Hobbs is situated in the Barossa Ranges overlooking Flaxman Valley. Owners Greg and Allison Hobbs are are involved in the winemaking along with Pete Schell (Spinifex) and consultant Chris Ringland. They have 25 acres under vine which is tended using an organic and biodynamic approach to viticulture. Some of the Estate's vineyards are over 100 years old and their shiraz in particular has been incredibly well received by critics and punters alike over the years. Hardly surprising given the fruit these legendary winemakers have to work with. Hobbs apply a minimal intervention approach to both viticulture and winemaking and aren’t afraid to push the envelope. They’re members of the ‘Artisans of the Barossa’ collective whose charter is to nurture, maintain and celebrate the unique wine history and culture of the Barossa.
'Barossa'. This is Australia's key wine brand overseas, in the US especially. It's our riposte to 'Champagne', 'Scotch' and 'Barolo'. My mind conjures these images, in this order: Shiraz, Penfolds wine, Maggie Beer condiments. All of which can GET - IN - MY - BELLY! But there is so much more to the Barossa than first glance. There are fringe (and not so fringe) winemakers actively working to classify the valley's subregions, and this is a very worthy cause. From Moppa to Seppeltsfield to Marananga there's a lot of variation, and the styles produced can vary immensely. This is the next step in the vision of this region (which, let's face it, is a baby in the scheme of things), as it gets acquainted with its strengths, weaknesses and future opportunities.It's a region that's not sorry to produce the big, fruit-driven wine styles that make it so popular. So drink to the future of the Barossa, because it's as bright as any other region on the world stage.
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.