Stay in with Moorooroo | Samuel Nitschke Cabernets

Samuel Nitschke Cabernets


Our signature Cabernets blend, Cabernet Sauvignon (85%) is softened by Cabernet Franc (15%) and aged in barrel for four years. The result is a bold, savoury blend with unparalleled structure and elegance.

2015
A banner vintage for the Barossa Valley and for us here 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 the 2015 is no exception.

2014
Harvested in mid-autumn when the leaves and stalks had dried and the bunches of berries lay in full sun, producing rich dark fruit character. An earthy aroma of cassia and tobacco is followed by a sophisticated palate teasing hints of marmalade, smoke and cedar. Again we see firm tannins in the clean, structured finish.

2014 Reserve
Barrels of Cabernet Sauvignon and Cabernet Franc were hand-selected from the 2014 vintage for their exceptional quality. Patiently, we allowed them to reach their full potential through five years maturation in oak. The heaviest of the bunch, the extra time in barrel softens the tannins lending an exceptionally smooth finish. While the aroma is cinnamon, marzipan and woody herbs the palate is plum, liquorice, vanilla. That silky smooth finish is accompanied by a layered complexity that softly lingers. 


Drink with

Tricia’s Barossan Style Osso Buco

Serves 4 

Ingredients

  • Olive oil
  • 6 3cm thick centre-cut beef/veal shin
  • plain flour, seasoned with salt and pepper, to taste
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 carrots, finely diced
  • 2 stalks celery, finely diced
  • 2 bay leaves
  • 1/2 bunch thyme
  • 1/2 bottle Samuel Nitschke Cabernets
  • 2 tablespoons tomato paste
  • 1 400g tin whole peeled tomatoes
  • 200g butter, chopped

Gremolata

  • 1 cup finely chopped flat-leaf parsley
  • 1 1/2 tablespoons finely grated lemon rind
  • 2 cloves garlic, finely chopped
  • 2 teaspoons lemon juice
  • 1 teaspoon olive oil

Method

1. Preheat oven to 160°C. 

2. Heat 1/2 cup olive oil in a large saucepan. Add onion and garlic; cook over medium heat until onion is soft. Add carrots, celery and bay leaves and thyme; cook for 3 minutes, or until vegetables are slightly tender.

3. Add wine; simmer for 5 minutes. Stir in tomato paste until well combined.

4. Add tinned tomatoes. Cover; simmer for 10 minutes, stirring regularly. Season to taste.

5. While sauce is simmering, dust beef/veal in seasoned flour. Heat 2 tablespoons of olive oil in a large frying pan; cook beef/veal over medium/high heat until golden on each side.

6. Scatter butter over the base of a large ovenproof dish. Top with beef/veal, then pour over the sauce.

7. Cover dish tightly with foil or lid and cook at 160°C for 90 minutes, or until meat is tender.

8. To make gremolata, combine all ingredients in a bowl. Cover and refrigerate until required.

9. Serve Osso Buco on a bed of roasted vegetables, garnished with a generous sprinkle of gremolata.

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