2018 Dolce Far Niente Rosso Liqueur Shiraz
It was on a gorgeous, sunny day in April of 2018 when we were harvesting the Samuel Nitschke Cabernet vineyard in Greenock that Wyndham came upon some Shiraz grapes that had been left on the vine in the adjacent vineyard. The juice had a powerful intensity of flavour, luscious sweetness and ample body. And so, he created a wine that was picked by hand and enhanced by only spirit and oak.
A heady combination of stewed plums, mulberry and salmiac liquorice, it’s rich and full with deep, developed layers of cherries and blackberries. This wine is drinking beautifully now and with a 30-year cellaring potential it makes an excellent addition to your prized collection.
Enjoy this effortlessly luxurious Shiraz with dark chocolate, tiramisu, sharp cheeses or Tricia’s delicious Basque cheesecake.
The Wine
2018 Dolce Far Niente Rosso Liqueur Shiraz
Available now online and in the cellar door
Drink with
Tricia’s Basque Cheesecake
Ingredients
- 600g cream cheese
- 250g caster sugar
- 4 eggs
- 300ml pouring cream
- 1tbs plain flour
- 2tbs orange zest
Method
1. Pre-heat oven to 200 degrees celsius. Line a springform cake pan with baking paper so that the paper comes a few centimetres above the rim of the pan.
2. Beat the cream cheese and sugar in a stand mixer until the sugar has dissolved. Then add eggs one at a time incorporating each one completely before the addition of the next.
3. Lower the speed and add the cream, flour and zest and mix until incorporated. Pour the batter into the pan and bake for 50 minutes. The top should be dark brown, the cake firm but with a slight wobble to the centre and a skewer should come out clean.
4. Serve at room temperature with a glass of Dolce Rosso.