Stay in with Moorooroo | Museum Release! 2015 Samuel Nitschke Cabernets

Museum Release!
2015 Samuel Nitschke Cabernets

Samuel Nitschke Cabernets is our favourite classic Cabernet blend. It’s always 85% Cab Sauv and 15% Cab Franc because Wyndham finds perfect, complementary balance in the combination. Each variety enhances the other, creating a wine that is seamless, elegant and refined while also maintaining boldness and complexity. Four years of barrel maturation lend body and structure, while our organic growing methods and hand harvest yield complexity and intensity.

Our latest wine and cheese flight is a Cabernet feature, beginning with the Moo Cabernet Franc followed by current and museum release Samuel Nitschke. We’ve been loving the current release 2016 Samuel so it had been some time since we indulged in a bottle of museum 2015. Revisiting 2015 for our wine and cheese flight has been an absolute delight. The bottle ageing potential of Cabernet Sauvignon is unmatched, and the 2015 vintage was already excellent!

2015 was a banner vintage for the Barossa Valley and for us at Moorooroo. The 2015 vintage Samuel Nitschke is peppy and boasts exceptional vibrancy. You’ll detect notes of raspberry and olive on the nose while tasting clove and candied fruit. A classic Samuel Nitschke finishes cleanly with a firm tannin structure, and 2015 is no exception. A distinctly savoury vintage that has softened with even just a little extra time in bottle. 2015 Samuel Nitschke Cabernets is a generous luxury to enjoy now and we can only imagine the reward for patient cellaring.

The Wine

2015 Samuel Nitschke Cabernets

Drink with

Ruben’s Shepherd’s Pie

  • olive oil
  • 2 finely diced onions
  • salt and pepper
  • 1 finely diced carrot
  • 4 cloves finely diced garlic
  • 1kg lamb mince
  • 3 tbs tomato paste
  • 250ml red wine (Cabernet is best)
  • 500ml quality stock
  • 1/3 cup Worcestershire sauce
  • 1 bay leaf
  • 150 grams frozen peas
  • 5 sprigs fresh thyme leaves
  • 1kg mashing potatoes, peeled and chopped
  • 250ml cream
  • 250 grams butter

1. Place a generous glug of love oil in a pan over medium-low heat and add onions and a generous pinch of salt. Sweat for approximately 15 minutes until soft, add carrots and garlic and cook for a further 10 minutes until carrots begin to soften.

2. Increase heat and add the mince, cooking until browned. Stir through the tomato paste then add the wine and bring to a boil. Once boiling add stock, Worcestershire sauce, bay leaf peas and thyme and cook for about 30 minutes or until liquids are reduced and sauce is thickened. Season with salt and pepper to taste

3. Boil the potatoes in generously salted water until cooked. Drain the potatoes, return to pan and add cream and butter, mash until smooth then season with salt to taste.

4. Place lamb mixture in a large casserole dish and top with mash. Bake in a 200-degree oven for 15-20 minutes. Serve.