Stay in with Moorooroo | 2014 Samuel Nitschke Reserve Cabernets

2014 Samuel Nitschke Reserve Cabernets

Wyndham has been lovingly crafting this signature blend since 2004. Cabernet Sauvignon makes up the majority of the blend with an 85% share, while the softening effects of Cabernet Franc make up the remaining 15%. Each year our Samuel Nitschke Cabernets is a bold, savoury wine with unparalleled structure and elegance.

2014 vintage provided a rare opportunity when Wyndham, while tasting barrel samples, discovered some truly exceptional examples from our Cabernet vineyards, even by Samuel Nitschke standards. While the wine was small in quantity it was so high in quality that Wyndham decided it was worth patiently waiting an extra year for these few barrels to reach their fullest potential. So four years became five and Samuel Nitschke became Samuel Nitschke Reserve.

The extra time in barrel afforded to the 2014 Samuel Nitschke Reserve Cabernets softens the tannins lending an exceptionally smooth finish. The aroma is cinnamon, marzipan and woody herbs and the palate is plum, liquorice, vanilla. A silky smooth finish is accompanied by a layered complexity that softly lingers. 

Our first ever Reserve Cabernets coincidentally became a tenth-anniversary wine for us here at Moorooroo Park Vineyards, and we couldn’t be happier with the result. Today we’re inviting you to join us in opening a bottle of 2014 Samuel Nitschke Reserve Cabernets.


The Wine

2014 Samuel Nitschke Reserve Cabernets

available now online and in cellar door

Drink with

Tricia’s Duck with Red Wine and Puy Lentils

Ingredients

  • 1 tablespoon olive oil
  • 4 duck Marylands
  • Salt
  • Pepper
  • 6 onions, peeled and quartered
  • 2 garlic cloves, finely sliced
  • 150g Puy lentils
  • 1 tin chopped tomatoes
  • A few sprigs fresh thyme
  • 250ml chicken stock
  • 200ml red wine
  • Pinch of sugar

Method
1. Heat the oven to 220°C. Heat the oil in an ovenproof dish over medium heat. Season the duck legs with salt and pepper and fry, skin side down, until golden brown, then turn them over and cook for a couple minutes to seal. Set aside on a plate.

2. Fry the onions in the same dish over medium heat for approximately 30 minutes ensuring only a light golden colour develops. Then add the garlic, lentils, tomatoes and thyme and cook until warmed through and fragrant. Add the stock and wine, bring to the boil and return the duck legs to the dish. Season to taste with salt, pepper and a small pinch of sugar.

3. Cover the dish with a lid, then place in the oven and cook for 1 hour until the meat comes away easily from the bone. Serve with greens or green salad.

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