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Hugh Hamilton Black Ops 75cl

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Quick Overview

You don’t need to know much, other than the ‘Black Ops’ side of this wine is the blending of Australia’s great red grape, Shiraz, with that of Georgia (the former Soviet republic): Saperavi.

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Details

You don’t need to know much, other than the ‘Black Ops’ side of this wine is the blending of Australia’s great red grape, Shiraz, with that of Georgia (the former Soviet republic): Saperavi.

Covertly crafted (it was a ‘Black Operation’ after all!) to be appealing now, but if this wine doesn’t see daylight for 3 – 5 years; it will remain very operational and delicious. Enjoy it now or later either in secret or out in the open!

A fascinating mixture of the red- and black-berries of Shiraz; with a whiff of liquorice which is oh-so local to we locals in McLaren Vale. Plus exotic, floral hints of potpourri - and my Granny’s home-made pomander (Wot’s that? Google it. I did. It’s there). And the Saperavi? Look for the spices underlying the liquorice of the Shiraz. And an ever-so-subtle hint of chocolately oak.

The Shiraz I chose for this was not the biggest, boldest, most structured I could find. No - I looked through the barrels for voluminous fruit, spice, roundness and suppleness. That’s why you can drink it now. Each variety is pulling its weight in contributing to a very successful operation here.

It’s a Dark Art, blending, and in this case it has produced something rare and special. When was it done? Shortly before bottling, after the wines had been matured in barrel. When we knew they’d work as a team, and not assassinate each other as soon as we turned our backs.

In keeping with the covert and highly original nature of this blend, we suggest that you be adventurous. Take the path less travelled: kangaroo with dukkah crust or redcurrant glaze; or maybe roast pork brushed with soy and black bean.

Additional Information

BrandHugh Hamilton
Size75cl
CountryAustralia
RegionMcLaren Vale
Grape VarietiesSaperavi, Shiraz/Syrah
Vintage2010
ABV14.50%
OrganicNo
VeganNo
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  • Full-Bodied and Rich Red Wines

    Full-Bodied and Rich Red Wines

    Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.

     

    Serving Temperature

    Room Temperature (63-69 °F / 17-21 °C)

    Food Pairing

    Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper

    Rack of Lamb with potatoes dauphinoise

    INGREDIENTS

    1 x 7-bone rack of lamb
    250ml/9fl oz red wine
    A few sprigs each of rosemary and thyme
    3 bay leaves
    6 garlic cloves, unpeeled
    150g/5oz butter
    1 white onion, finely sliced
    4 anchovy fillets (optional)
    A couple of thyme sprigs, leaves picked
    200ml/7fl oz double cream
    75ml/2.5fl oz milk
    1kg/2lb floury potatoes, peeled and finely sliced


    Preparation method

    1.Preheat the oven to 200C/400F/gas 6. Make the potatoes first. In a large pan, melt the butter and add the onion, anchovies and thyme. Cook over a low heat for about 10 minutes, until the onions are completely soft.

    2.Add the cream and the milk, bring to the boil, then run it down to a simmer and cook to reduce and thicken the cream. Add a little pepper, and a pinch of salt if it needs it. Stir in the potatoes and make sure they're completely covered in the cream. Transfer to a baking dish, cover with a layer of parchment paper and a layer of tin foil and place in the oven for 40 minutes, removing the coverings and returning to the oven for the final 10 minutes to colour the top.

    3.As soon as the potatoes go in, start on the lamb. In an ovenproof frying pan, heat a splash of oil over a high heat. Season the lamb, then sear it on all sides until golden. Pour off excess fat, then pour in the red wine, herbs and garlic and bring to the boil.

    4.Take off the heat, then place in the oven alongside the potatoes for 20–30 minutes, depending on how you like your lamb cooked. I prefer mine pretty pink, so I usually go for just 20 minutes. If I get my timings right, I usually take the lamb out of the oven at the same time that I take the coverings off the potatoes so that it has some time to rest while the potatoes finish off.

    5.Slice the lamb into chops. Spoon over the sauce and serve with the deliciously decadent potatoes.

    Recipe from http://www.telegraph.co.uk/foodanddrink/9959598/Rack-of-lamb-with-potatoes-dauphinoise-recipe.html Image from https://www.yeovalley.co.uk/recipes/rack-of-lamb-with-dauphinoise-potatoes-and-salsaverde

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