2016 The Moo Cabernet Franc
Our 2015 vintage stand-alone Cabernet Franc was a first for us here at Moorooroo. It was supposed to be a once-off, but we all fell in love with it and so it has earned its place as a constant in our range.
The 2016 vintage surpasses the ’15. It truly is a wine for a classic palate, with an almost spicy aroma of caraway seed, violet and pencil shavings, it’s juicy on the tongue and tastes of blackcurrants and raspberry compote. Dusty tannins add unparalleled balance while the finish is clean and soft, and sparkles with hints of morello cherries. This wine is absolutely unmissable.
Cabernet Sauvignon was thought to be a chance crossing between Cabernet Franc and Sauvignon Blanc during the 17th century, a theory confirmed by DNA testing performed in 1996. This close genetic relationship means that Cabernet Franc is somewhat similar to the more widely known Cabernet Sauvignon. Often Cab Frac is more perfumed, lower in tannins and lighter in body than Cab Sauv.
Cab Franc thrives as a slightly cooler climate red. While it usually favours climates that are slightly cooler than we’re used to in the Barossa Valley, our Cab Franc loves hot Barossa summers. We’re treated to the classic perfumed nose, low tannins and lively brightness while also enjoying an intensity and depth that is a unique result of our summer heat.
The Moo Cab Franc is slightly lighter and more fruit-driven than your average Cab Sauv, with subtle savoury, herbaceous notes balancing the palate. This wine has been somewhat of a dark horse in the cellar door, an unexpected favourite of ours and yours.
2016 The Moo Cabernet Franc
Ruben’s Toulouse Sausages, Potato Puree & Onion Gravy
- 8 Toulouse sausages
- 4 large potatoes
- 200gm salted butter, at room temperature
- 50ml pouring cream
- salt & pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large brown onions, thinly sliced
- 2 shallots diced
- 2 garlic cloves crushed
- 1 sprig rosemary
- 1 bay leaf
- 1 sprig thyme
- 250ml red wine
- 175ml port
- 500ml beef stock
- salt & pepper to taste
1. First make the gravy. Melt the butter with the oil in a large saucepan over low heat.
2. Add onion, thinly sliced into half-circles, and cook over low heat until softened, 10-15 minutes. Add shallots and garlic and cook until softened and just beginning to brown.
3. Add herbs, wine and port bringing to a boil. Reduce to medium heat and allow to simmer until halved in volume.
4. Add stock and reduce by half again, tasting for salt & season with pepper. Remove bay leaf, rosemary and thyme stalks, and set aside.
5. For the potato puree peel the potatoes and place in a pot of cold water with a pinch of salt. Bring to a boil and cook until tender or until potatoes slide off a knife once inserted.
6. Drain potatoes and return to pan. Place the pan over low heat and add butter and cream. Mash well and season with salt and pepper to taste. Cover and set aside.
7. Add some oil to a frypan over medium-high heat. Fry sausages, turning regularly until cooked through. Place sausages on a plate and cover with foil to keep warm.
8. Re-heat the gravy in the pan that the sausages were cooked in for maximum flavour.
9. Serve sausages atop puree with a generous helping of gravy.