2014 Black on Black Shiraz
Our Black on Black Shiraz is handcrafted from the very best barrels, selected from the very best vintages of our single-vineyard, organic Shiraz.
2014 Black on Black Shiraz greets you with a luxurious, densely layered bouquet. The heady aroma lingers, even before the wine meets the palate. Rich in body and generous in length this wine is velvety on the tongue with an almost ethereal complexity of flavour. Mulberry, plum and chocolate dominate while cinnamon, raisin and cedar support. Lingering redcurrant, cigar box and black cherry contribute to an elegant finish on an unmissable wine.
This rare wine is made as a very limited bottling and is only produced in select years, the 2014 vintage has been largely snapped up so get your 2014 Black on Black while there are stocks remaining.
2014 Black on Black Shiraz
Jodie’s Beef Wellington
- 1 1kg beef tenderloin, trimmed
- salt & pepper
- olive oil
- 2 tbsp Dijon mustard
- 500g mixed mushrooms
- 1 shallot
- 1 thyme sprig, leaves only
- 2 tbsp butter
- 100ml white wine
- 12 slices prosciutto
- 400g frozen puff pastry, thawed (we recommend Carême all-butter puff)
- 1 large egg
1. Use kitchen string to tie the tenderloin in 4 places. Season generously with salt and pepper.
2. Sear tenderloin over high heat with a generous lug of olive oil until well-browned on all 4 sides and on the ends, this should take about 2 minutes per side or 12 minutes total. Transfer to a plate and cool, then remove the string and coat all sides with Dijon. Set aside to cool completely in the fridge.
3. Pulse mushrooms, shallot, and thyme in a food processor until finely chopped. Place butter in a pan and melt over medium heat. Add mushroom mixture and white wine, season to taste and cook until the liquid has evaporated. Set aside to cool completely in the fridge.
4. Overlap plastic wrap on a work surface so that it’s twice the length and width of the tenderloin. Place prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin, spread the mushrooms evenly over the prosciutto, place the tenderloin at the bottom of the prosciutto and form a tight roll using the plastic wrap. Tuck in the ends of the prosciutto as you roll, then twist the ends of the plastic wrap tightly into a log and set it aside to chill in the fridge for at least 30 minutes.
5. Pre-heat the oven to 220° celcius. Lightly flour a work surface and spread out puff pastry rolling it into a rectangle that will cover the tenderloin and brush with egg wash. Remove the tenderloin from the plastic wrap and place it on one end of the puff pastry and tightly roll the beef into the pastry. Trim off any extra pastry, then crimp the edges with a fork to seal it well. Wrap tightly in plastic wrap and then chill it for at least 30 minutes.
6. Remove the plastic wrap, then transfer the roll to a baking sheet, brush with egg wash and sprinkle with salt. Bake until pastry is golden, about 30 minutes. Rest for 10 minutes before carving and serving with a red wine reduction.