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 or sharp cheeses.
The Wine
2018 Dolce Far Niente Rosso Liqueur Shiraz
Available now online and in the cellar door
Drink with
Jodie’s Bitter Chocolate Tart
Ingredients
Pastry
- 175 grams of soft butter
- 75 grams of icing sugar
- 2 egg yolks
- 250 grams of plain flour
Filling
- 250 grams of highest quality dark couverture chocolate
- 165 grams of butter
- 2 eggs
- 3 egg yolks
- 50 grams of caster sugar
- dutch process cocoa to dust
Method
1. For the pastry, combine butter and icing sugar in a food processor and process until light and creamy. Add egg yolks one at a time, processing well after each addition. Add 25ml of cold water and process to combine.
2. Transfer the mixture to a large bowl, add flour and fold to combine. Form into a large disc, wrap in plastic wrap and refrigerate for 2 hours.
3. Roll out pastry on a lightly floured surface until 5mm in thickness. Use the pastry to line a 28cm tart tin with a removable base. Cover and freeze for 1 hour.
4. Line pastry with baking paper and fill with baking beans or rice, bake for 10 mins at 200 degrees Celcius. Remove paper and weights and return to the oven, baking for a further 5-8 mins or until pastry is lightly golden.
5. For the filling, melt the butter and chocolate in a bowl over a pan of simmering water. Set aside to cool.
6. Whisk the eggs, egg yolks and sugar until pale and creamy, then fold in the cooled chocolate mixture.
7. Pour chocolate mixture into pastry tin and bake at 130 degrees Celcius for 15 minutes. The filling should be set around the edges with a slight wobble in the centre.
8. Allow to cool completely before dusting with cocoa powder. Serve with double cream and fresh berries.