Penley Estate Black Bull Cabernet Sauvignon 2016
Penley Estate Black Bull Cabernet Sauvignon 2016
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Why do we love this wine?
Penley are an iconic SA producer crafting cabernet outta the famous Coonawarra region. The last vintage we had in was an absolute hit in Australia with over 1200 cases sold, and the ‘16 is delivering more of the same classy vino. It has savoury vibes and has spent time in French oak, with flavours of dark fruits and chocolate running the show. Drink deep and drink long, mofos, this one will stay with you all night.
Profile
Blackcurrant
Cigarbox
Dark Chocolate
Full-bodied
Smooth
Concentrated
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Full price $53.00 from the winery on 2 November 2017.
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Wine Nerd Stuff
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Coonawarra
- Vintage
- 2016
- Cellaring
- 2025
- Preservatives
- Sulphites
- Alcohol by Vol.
- 14.5%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- 100% Cabernet Sauvignon
- Serving Temp.
- 18.0°C
Producer
Penley Estate
What can we say about Penley that hasn't already been said by the every so lovely, James Halliday? "Owner Kym Tolley describes himself as a fifth-generation winemaker, the family tree involving both the Penfolds and the Tolleys. He worked in the industry for 17 years before establishing Penley Estate and has made every post a winner since, producing a succession of rich, complex wines, especially Cabernet Sauvignons with a degree of elegance. Exports to all major markets." - James Halliday
Region
Coonawarra
Coonawarra = Cabernet. True in a sense, but also simplistic. Some of the best wine from the Coonawarra is Shiraz, which is frequently overlooked in the search for the perfect Cab Sav. Not to belittle Coonawarra Cab either, but it's funny how often we get caught insisting that one variety is the best expression of a specific place, grown in a variable environment with so many factors at play. All we're saying is: don't miss the great wines that aren't the usual suspects. Coonawarra has quite a few amazing hands other than their trump card.
Food Union
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Lamb
Veal
Venison
Crying lamb
Ingredients
- 4 medium sebago potatoes, cut into 4cm pieces
- 1 large red capsicum, thickly sliced
- 1 large green capsicum, thickly sliced
- 1 large eggplant, cut into 4cm pieces
- 2 tablespoons olive oil
- 1 bulb garlic, halved crossways
- 1/3 cup mint jelly, warmed
- 1 1/2 tablespoons lemon juice
- 1 tablespoon fresh thyme leaves
- 8 lamb loin chops, trimmed
Directions
- Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.
- Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.
- Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20 to 25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking. Serve.
Life Union
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...
Big family get-togethers
Dust off the decanter
Matching with your signature dish
Deejay Mofo
Good times drinking awesome wine with friends gets even better when we all start singing along...
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