Samuel Nitschke Cabernets
Samuel Nitschke 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, refined while also maintaining boldness and complexity. It’s the four years barrel maturation that lends body and structure, while our organic growing methods and hand harvest yield complexity and intensity.
No doubt 2016 vintage wines 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 while raspberry and aniseed dominate the nose. The palate presents savoury, herbaceous, earthy, and finishes jammy, like blackberry, almond and vanilla. It’s a full-bodied wine with a lingering, clean finish.
A banner vintage for the Barossa Valley and us here at Moorooroo. A dry ripening season led to deeply complex wines across the valley. 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.
While wine cellaring is a matter of taste, many feel that Cabernet Sauvignon sees greater returns than other varieties from its time bottle ageing. We have found that giving Samuel Nitschke extra time in bottle results in a mellowed wine which has had its elegant, intricate layers opened up to the palate.
Museum release 2015 Samuel Nitschke Cabernets
2016 Samuel Nitschke Cabernets
available now online and in cellar door
Wyndham’s Lamb Shanks in Red Wine
- 2 tablespoons olive oil
- 4 lamb shanks
- 1 onion, finely diced
- 4 garlic cloves, thinly sliced
- 6 sprigs thyme
- 2 sprigs rosemary
- 1 sprig bay leaves
- 2 cups red wine
- 2 tins chopped tomatoes
- 1 tablespoon brown sugar
1. Preheat oven to 180°C. Heat the oil in a large, ovenproof saucepan over high heat. Cook the lamb until browned on all sided. Remove and set aside.
2. Add the onion and garlic to the pan and cook for 4–5 minutes or until soft and golden. Add the herbs and the wine and cook for a few minutes until slightly reduced. Add the tomato and sugar. Season to taste with salt and pepper. Stir to combine and bring to a simmer.
3. Return the lamb to the pan, cover with a lid and cook in the oven, turning halfway, for 1½ hours. Remove the lid and cook, uncovered, for a further 20 minutes or until golden.
4. Serve with mashed potato.