In the glass this wine has a youthful red hue. On the nose there are aromas of blackcurrant with vague traces of smoke and dried herbs. The wine is medium-bodied and boasts juicy cassis, raspberry and blueberry fruit characters. The tannins are silky, giving this wine a seamless long finish.
"The Veto" Cabernet Sauvignon was vinified in the micro-winery at Jim Barry, the grapes having been sourced from the Cricket Pitch vineyard in Coonawarra. It benefited from an earlier than usual vintage with warmer and drier conditions allowing the fruit to achieve full flavour development. "Our 2013 Coonawarra wines are possibly the best we have ever produced" (Jim Barry)
Jim Barry Wines is a family winery based in the Clare Valley of South Australia. The company was founded in 1959 by Jim and Nancy Barry. The company is now owned and managed by Peter Barry, a second generation family winemaker. Jim Barry Wines is home to some of Australia’s favourite wines such as The Armagh, The McRae Wood, The Benbournie, First Eleven, Pb, The Cover Drive, The Lodge Hill Shiraz, The Barry Brothers, The Florita, The Lodge Hill Riesling and Watervale Riesling.
Try with beef and dumpling casserole.
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
How to get this item
Standard Next Day Delivery
Order before 12pm
Mainland UK Orders over £200
Mainland UK Orders under £200
Scottish Highlands and Isle of Wight
Northern Ireland and Eire
Channel Islands exc Alderney & Sark
Order before 12pm
Click and Collect
Order before 4pm
Next day collection in-store
For full delivery details, please click here