New Release- 2013 Preservative Free Shiraz

Sourced from Botobolar and Rosnay Certified Organic Vineyards

Colour: Bright rose red

Nose: Cherry and ripe berry fruits spicy with hints of perfume

Palate: Fresh and lively with cherry and berry follow through, soft rounded tannins and spice that gently linger. Great wine for the health conscience! Enjoy with an organic Wagyu Beef burger.

Purchase: here.

A wonderful review of the 2013 Preservative Free Shiraz on Spitbucket can be found here.

“Botobolar produces some of the best no added preservative wines in the country…” – Max Allen; The Future Makers Australian Wines for the 21st Century
 
“A rich and spicy Shiraz considered to be the PF benchmark” – Dan Murphy’s Wine Panel Wine Buyers Guide Winter 2011

Winter Red Wine Recipe- Mudgee Slow Cooked Lamb Salad

Pair with Botobolar’s KK’s Choice 2009 Shiraz.

Ingredients

Meat

• Boned lamb shoulder
• 2 tblsp rosemary
• 4 crushed garlic cloves
• 2 tsp thyme
• 2 tblsp anchovies
• Salt and pepper

Salad dressing

• 2 lemons juice and zest
• 100 ml olive oil

Salad

• 750 grams chick peas
• 250 grams creamy style fetta
• 2 punnets cherry tomatoes cut in half
• 200 grams fresh green peas
• 1 red onion thinly sliced
• 1 peeled and chopped Lebanese cucumber
• 1 bunch shredded mint
• 1 bunch shredded basil

Mix all herbs to form a paste in a mortar and pestle. Rub inside the lamb shoulder, roll and tie and leave in refrigerator overnight.

Heat oven to 140, in a deep casserole dish add:
– 100 ml olive oil
– 100 ml of your favourite stock

Add lamb and cook for 6-7 hours turning occasionally.

While lamb is cooking, blend together:
– 2 bunches of mint
– 100 ml olive oil
– 50 ml red wine vinegar.

Cover and chill, this will cover the lamb just before serving.

Salad dressing
2 lemons juice and zest
100 ml olive oil

Salad
Toss together
750 grams chick peas
250 grams creamy style fetta
2 punnets cherry tomatoes cut in half
200 grams fresh green peas
1 red onion thinly sliced
1 peeled and chopped Lebanese cucumber
1 bunch shredded mint
1 bunch shredded basil

Mix salad dressing through. Arrange salad on platter, break up lamb, it will do this easily, and top with mint dressing. Bon Appetite and enjoy with a glass KK’s Choice 2009 Shiraz.

New Release: The King 2012

The King 2012

50/50 Cabernet & Shiraz Blend sourced from Botobolar’s Organic Vineyard.

Colour
Dark magenta with purple hues.

Nose
Floral, mocha, pepper and tobacco leaf.

Palate
Mocha and rich berry flavours with will silky rounded tannins. Hints of vanilla and spice. It is full bodied bliss! This wine received 9 months maturation in French Oak and bottled in March 2013. recommended to medium term cellaring (2003 drinking wonderfully now). But if you must drink it early, decant or put through an aerator.

Analysis
alc/vol:12.5 %
Sulphur Dioxide: 65 ppm

Purchase Here
$27/ Bottle

$330/ Straight Dozen