Stay in with Moorooroo | Introducing 2016 Samuel Nitschke Cabernets

Introducing
2016 Samuel Nitschke Cabernets


 “I just had a memory, of picking wild blackberries in Tasmania as a teenager, and making blackberry jam with my mum and sisters. That’s what this reminds me of.”

Samuel Nitschke is our favourite classic Cabernet blend, 85% Cab Sauv and 15% Cab Franc is Wyndham’s preference for complimentary balance, each variety enhancing the other. Four years barrel maturation lends body and structure, while our organic growing methods and hand harvest yield complexity and intensity.

No doubt 2016 vintages 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, raspberry and aniseed dominate the nose. The palate presents savoury, herbaceous, earthy, and finishes jammy, like blackberry, almond and vanilla. A full bodied wine with a lingering, clean finish.

We’re excited to release this new vintage into Cellar Door for tasting as of this weekend. It’s also available online now. Perhaps, like us, each new vintage makes you ponder the previous, we like to drink them side by side to see how they differ. Sometimes we like to just drink the old vintages for sheer pleasure. Perhaps you’ll pull out a bottle of a past vintage of Samuel Nitschke Cabernets and drink it while the weather is cold. Enjoy it with your favourite food pairing. And think of us.

The Wine
 2016 Samuel Nitschke Cabernets
new release vintage
available now online and in cellar door

Drink with

Reuben’s Cheating, Lamb Roast

Ingredients

  • 1 lamb leg or shoulder
  • generous bunch of rosemary
  • garlic cloves
  • salt & pepper

Method

1. Deeply score the lamb and insert garlic and rosemary. Season very generously with salt and pepper all over.

2. Place lamb in slow cooker, cook on high for 4-6 hours.

3. Pre-heat oven to very high for about 20 minutes. Remove lamb from slow cooker and place in oiled roasting tray. Roast on high for 20-30 minutes or until the edges of the lamb start to crisp and caramelise. 

4. Place juices from slow cooker into a pan and bring to a boil over high heat, add pepper, stock, red wine, caramelised onion or mushrooms and reduce to create a sauce.

5. Serve with your sides of choice.

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