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Passion Has Red Lips Cabernet Shiraz, Some Young Punks 75cl

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Quick Overview

Well made with great technical know how, the result is intense and beautifully executed.

Details

A rich mouthful of lip-smacking, sensuously structured McLaren Cabernet and Clare Shiraz. An electrifying vibrant nose of ripe red cherry, cranberry, black fruit, aromatic smoke, vanilla, violets and treacle lead to a concentrated palate of cranberry and sour cherries, with more savoury flavours of black tapenade, herbs and a hint of tobacco. A precise and astute wine with plenty of interest.

From vines aged between 15 and 22 years old, the soils are brown sandy loam on clay base.

The wine spent between 6 - 15 days on the skins before it was pressed. Malolactic fermentation then took place before maturing. Ageing took place over 11 months in a combination of neutral and French oak barriques.

Some Young Punks epitomise the best of New Australia. The punks consist of Col McBryde (voted Australia's Young Gun Winemaker of the Year), Jen Gardner (self confessed nerdy yeast expert) and thirdly Nic Bourke. Like most of the new breed of interesting, young winemakers in Australia they aren't moved by porty Shiraz and seek instead a sense of place and restraint the wines, influenced by the best of the Old World and the New. Col McBryde is as unimpressed by flash-in-the-pan medal-winners that are short on provenance as he is by being hide-bound to the Old World, and carves his own niche. Yet being media savvy and having a sense of humour allows this ironically quietly-spoken but earnest bunch to market themselves outrageously and to bring a fresh approach to labelling. Expect to see increasingly alarming labels sported by increasingly interesting and wholly unique wines. Grapes are carefully monitored and purchased locally.

Serve with the best quality seared fillet, that money can buy!

Additional Information

BrandSome Young Punks
Size75cl
CountryAustralia
RegionSouth Eastern Australia
Grape VarietiesCabernet Sauvignon, Shiraz/Syrah
Vintage2014
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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