Murray Street Vineyards

Murray Street Black Label SGM 2018

Award
Winner Blue Gold Lighter Bodied Dry Red Wines
Grape Varieties
Shiraz (63%) Barossa Valley, SA, Australia
Grenache (24%) Barossa Valley, SA, Australia
Mataro (13%) Barossa Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $25.00
  • Murray Street Vineyards
    PO BOX 278
    Greenock, SA
    Australia 5360
  • Samantha Reed, Sales Administraion
  • Phone (61) 488 955

Dense primary colour. Primary spice too. Pure and fresh with vibrant aromatics. Strong, savoury tannins last long in the mouth. An attractive, intense young wine. The dish does not quite compete with the wine.

Deep purple hue held to rim. Nose shows dried fruit and raisin notes with hints of toasted coconut. The palate reflects the nose with mouth filling ripe orchard fruits, raisins, prune and sweet spices with a creamy coconut mid-palate and mouth filling cocoa powder tannins. The sweetness of the stewed fruits and coconut oak is diminished by the gamey lamb.

Subtle perfume with juicy dark berry fruit, Black Doris plums and hint of violets, rounded quite velvety palate with soft tannins and a pleasing dry finish. A good match with the food though steady rather than transformative.

Deep cherry-crimson colour. Complex dark berry-cherry fruit, hints of earth and leather. Smooth, round palate; sweet berry fruit flavours, fresh acidity and fine dry tannins. With food: The dark-fruit flavours work well with the lamb; good overall

Deep red with a bright hue, ripe cherry plum and spice nose, soft round tannins with length, sweetness of the fruit is accentuated by the dish.

Very deep ruby red. Red and dark fruits, dusty, dried flowers and herbs. Rich dark berry fruits plus spice and dark cocoa hints on the palate. Some fine grained tannin. The fruit flavours complimented the lamb.

Almost sour cherry like, savoury and inky, slight dried herbs. SOP, donut, gritty and drying tannins with some flavour. Food: given more fruit sweetness up front, and has added to the moreishness.

The Lighter Bodied Dry Red Wines were judged with

Lamb with Hummus, Paprika Oil and Almonds

Presented by chef Marcell Kustos

Ingredients

Hummus:

  • 1 can chickpeas
  • 100g tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cloves garlic, crushed
  • 100ml cold water
  • 40ml mild olive oil
  • ½ tsp salt
  • ½ tsp cumin
  • Good quality olive oil, to serve
Lamb:
  • ~70g Lamb filet/person, sousvide at 57C, charred, sliced thinly ~ carpaccio
Paprika oil:
  • Warm 2 Tbsp olive oil
  • 1 Tbsp smoked paprika powder
  • 2 Tbsp caramelised balsamic vinegar
  • 2 red capsicum, quartered, charred (15-20 min at high grill), finely diced
For plating:
  • Blanched almonds, microplaned

Method

  1. Cut the capsicums into quarters and roast at high grill for 15-20min until they are cooked through and become charred.
  2. Remove skins and finely dice the capsicums.
  3. In a microwave-safe bowl, mix olive oil and smoked paprika powder and microwave it for 10-15s (should release aromatics). Add caramelised balsamic and diced capsicum, set aside until plating.
  4. In a food processor, blend hummus until smooth.
  5. Char-grill lamb and slice thinly.
  6. Plate hummus and flatten in on the plate. Add the capsicum mixture. Lay sliced lamb on top and finish with microplaned almonds.