Black on Black
When creating the Black on Black Shiraz we look for the best press of only the most exceptional vintages produced from our Lotties vineyard. Each outstanding barrel that becomes Black on Black is treated to up to five years maturation in French oak. The result is a luxurious texture, intoxicating aroma and a deep blackness of colour. Each bottle is numbered as a collector’s piece.
As the cult following of Black on Black Shiraz increases, each vintage release is disappearing from the cellar door more and more rapidly. Our most recent release, the 2012 vintage, has been sold out for some time and our 2010 museum release has just four remaining bottles.
As a successor to Lotties the Black on Black Shiraz is a richer, deeper more textural experience. We’re always giddy with excitement whenever we open such a rare and precious bottle.
Dig into your cellar and pull out a bottle. Indulge with us in our Café de Paris, eye fillet and Pommes Frites recipe below, or perhaps an aged cheddar or some dark chocolate. Savour the heady depths of Black on Black Shiraz with us.
2010 Black on Black Shiraz
4 bottles remaining
2014 Black on Black Shiraz
available March 2021
2015 Black on Black Shiraz
available early 2022
Jodie’s Café de Paris Butter with Eye Fillet & Pommes Frites
Café de Paris
- 125gm + 20gm butter
- 2 cloves garlic, finely diced
- 2 anchovies, finely chopped
- 1 tbs dijon mustard
- zest of 1 lemon
- 1 tbs baby capers
- 1/2 bunch flatleaf parsley
- salt & pepper
- large Dutch cream potatoes
- frying oil (canola or vegetable)
- eye fillet steaks
- salt & pepper
1. Melt 20 grams of butter over a low heat with the garlic and anchovies. Cook until the garlic has softened and become fragrant. Set aside to cool.
2. Combine the rest of the Café de Paris ingredients in a food processor with the cooled garlic, anchovy, butter mixture. Blend until well combined.
3. Layer two 20 centimetre sheets of foil and place an equally sized sheet of baking paper on top. On one edge of the paper spread the butter mixture and roll up to form a sausage shape. Roll the butter back and forth with your hands to eliminate any air pockets. Twist the ends to seal and place in the fridge to chill.
4. Slice the potatoes into even strips. Store the strips in water to prevent browning.
5. Attach a thermometer to a large, heavy-bottomed pan and add enough oil to reach about 5 centimetres high. Heat the oil over medium heat until it reaches between 150 and 170 degrees Celcius.
6. Dry potatoes well with a clean kitchen towel. In small batches, place the potatoes on a slotted spoon or spider and lower into the oil. Cook for one and a half to two minutes then transfer to a paper towel-lined baking tray.
7. Once all of the potatoes have been blanched in this way, arrange them on the tray so that they aren’t touching, to prevent sticking. Place in the fridge for at least one hour, up to one day.
8. Once the potatoes have been properly cooled, heat the oil to 200 degrees Celcius. Fry the potatoes until crisp and golden. Place into a stainless steel bowl and season with salt immediately.
9. Remove Café de Paris butter from the fridge and slice into 1 centimetre medallions.
10. Cook generously seasoned steak to your liking. Serve topped with Café de Paris butter and a side of Pommes Frites.