2016 Samuel Nitschke Cabernets

We’re always excited for new vintages because we know we get to do some rigorous at home “testing” before release. Quality assurance is an important part of the job you know!

We know many of you have received your order of our new vintage Samuel by now, we hope you’ve been enjoying it as much as we have. As the weather gets warmer and we experience the delightful spring sunshine (here in the Barossa at least), we’re starting to move into fresher, more playful food pairings. Check out our spring Cabernets recipe idea below! 

We know for sure that Samuel Nitschke is our favourite classic Cabernet blend. It’s always 85% Cab Sauv and 15% Cab Franc because Wyndham finds perfect, complimentary balance in the combination. Each variety enhances the other, creating a wine that is seamless, elegant, refined while also maintaining boldness and complexity. It’s the four years barrel maturation that lends body and structure, while our organic growing methods and hand harvest yield complexity and intensity.

No doubt 2016 vintages in particular will become highly prized cellar gems in years to come. The Barossa Valley experienced signature low rainfall and intense summer heat. This contributed to our Cabernet Franc’s highly perfumed and sweet cigar vibrancy, as an addition to Cabernet Sauvignon it balances into a bold, voluptuous beauty.

The 2016 vintage floods the senses with red fruits while raspberry and aniseed dominate the nose. The palate presents savoury, herbaceous, earthy, and finishes jammy, like blackberry, almond and vanilla. It’s a full bodied wine with a lingering, clean finish.

If you’ve tried our 2016 Samuel we’d love to hear how you’ve been enjoying it, have a chat with us via our socials or by replying to this email. We’ve got such exciting things brewing, and we’re very proud to continue to be your favourite supply of excellent Barossa reds!

The Wine


2016 Samuel Nitschke Cabernets

Drink with

Jodie’s Spiced Lamb with Pearl Barley & Lentil Salad
Ingredients
Lamb

• 2 tsp cumin seeds
• 2 tsp chilli powder
• 2 tsp crushed coriander seeds
• 2 tsp sesame seeds
• 1 clove garlic, crushed
• salt & pepper
• olive oil
• red wine (preferably Cabernet)
• 500g lamb backstrap

Salad

• 1 tin lentils
• 1/2 cup pearl barley
• 1 small punnet cherry tomatoes, halved
• 1 large handful rocket
• ½ bunch mint, stalks removed and discarded
• 2 spring onions finely sliced
• 1/4 cup pepitas
• olive oil
• juice of ½ a lemon
• salt & pepper
• 100g feta

Dressing

• 1 cup natural yoghurt
• juice of ½ a lemon
• 1 tbs harissa paste 
• pinch of salt & pepper

Method
1. Mix together cumin seeds, chili powder, coriander seeds, sesame seeds and garlic with a generous pinch of salt and pepper, a splash of olive oil and a splash of red wine. Rub into lamb and leave to marinade for 30 minutes.

2. Add pearl barley to a saucepan with 1.5 cups of water and a generous pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook until done, approximately 25 minutes. Drain and set aside to cool.

3. Drain and rinse lentils, add to a bowl with cooled pearl barley, tomatoes, rocket, mint, spring onion, pepitas, a splash of olive oil, lemon juice, a pinch of salt and pepper and combine. Place in serving bowl and crumble feta over top.

4. Add to a bowl all ingredients for yoghurt dressing and stir to combine.

5. Char grill lamb on bbq, resting once done. Slice lamb and serve with salad drizzled with yoghurt dressing.

6. Served with lightly grilled pitta.