Deep red with purple hues.
The nose reveals an enticing array of black cherry, blood plum, smoky toast, liquorice and vanilla bean with a fresh herb and spearmint lift. Integrated black cardamom, cinnamon and nutmeg aroma’s derived from barrels used in fermentation adds to the wines aromatic complexity.
A rich, full flavoured front and mid palate is laden with raspberry, black cherry, plums and blackcurrant layered with hints of chocolate and vanilla cream, all interlaced with rich, toasty oak. The wine’s luscious fruit is framed by long, textural Cabernet tannins in combination with balanced and elegant oak tannins. A great wine of complexity and substance.
James Stanley Malpas (JSM) was a highly decorated Captain in the armed forces and the past owner of the land on which the Fox Creek vineyards are grown.
The blend in this wine is approximately 76% Shiraz, 20% Cabernet Sauvignon and 4% Cabernet Franc. Shiraz components for the blend were selected for fruit richness and elegance. Cabernet Sauvignon for ripe round tannins and length; and the Cabernet Franc batches were selected for aromatic lift and fruit weight. All varieties were matured in 1 to 4 year old French and American barrels for 20 months prior to blending.
This wine is styled to be food friendly and we suggest it is ideal for enjoying with food in restaurants or at home. Subsequent cellaring for 2 to 8 years will give a softer more complex wine, and for those who love very aged wines the firm tannins should see easily achieve 12 or more years.
Double Gold Medal, China Wine & Spirits Awards Best Value 2014
Gold Medal, AWC Vienna 2014
Gold Medal, China Wine & Spirits Awards 2014
Gold Medal, Concours Mondial de Bruxelles 2014
Gold Medal, Berlin Wine Trophy 2014
Silver Medal, International Wine and Spirit Competition 2014
Silver Medal, Decanter Asia Wine Awards 2014
Silver Medal, Shanghai International Wine Challenge 2014
Silver Medal, Wine & Spirits Asia Wine Challenge 2014
Silver Medal, Decanter World Wine Awards 2014
Silver Medal, Mundus Vini 2014
Bronze Medal, Hong Kong International Wine & Spirit Competition 2014
Bronze Medal, Japan Wine Challenge 2014
Bronze Medal, Spiegelau International Wine Competition 2014
Bronze Medal, Challenge International du Vin 2014
Bronze Medal, International Wine Challenge 2014
Tranche 2 4 Stars, World’s Greatest Shiraz Challenge Tasting Winestate Magazine September / October 2014
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.
Room Temperature (63-69 °F / 17-21 °C)
Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper
Rack of Lamb with potatoes dauphinoise
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
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
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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