The Double Barrel Cabernet Sauvignon represents a blend of tradition and innovation. The Irish whiskey barrels used for finishing the wine add complexity while allowing the premium Coonawarra fruit to shine.
Colour: Deep Crimson red with purple highlights. Aroma: Dark fruits with vanilla, caramel and smoky tobacco Taste: Blackberry and blackcurrant, with notes of biscotti and nougat, as well as roasted nuts. Fine tannins provide texture and structure. Analysis: Alcohol: 14.3% alc | Total Acid: 6.0g/L | pH: 3.68
2 tbsp Extra Virgin Olive Oil 3 large lamb shanks 250ml JC double barrel cab sauv 750ml chicken stock or water 3 brown onions, sliced 4 large field mushrooms, cubed 2 tsp dried oregano 2 tsp fresh cracked black pepper Salt 2 tbsp Corn flour
Put a large, heavy based deep frypan or saucepan on a high heat, add oil and take it to the beginning of smoke point. Add in the lamb shanks, season with sea salt and begin the browning process. Will take 10-15 minutes.
Deglaze the pan with wine and reduce by half. Add stock, scatter onions over the top and mix through. Cover with the lid and bring to a boil.
Add in mushrooms, oregano and black pepper. Reduce heat to a simmer for approx 2.5 hours.
When meat is falling off the bone, remove the lamb shank bone from the pot. Take 1/2 cup of the liquid out and whisk through 2 tbsp of cornflour. Add mixture back into pie filling and combine so you have a nice rich, silky texture.
Check seasoning, chill pie filling in fridge or freezer until cool.
Pre heat oven to 170c. Place a pizza stone or heavy roasting dish in the oven to create a hot bed for pie tray to sit on.
Using the shortcrust pastry, cut rounds to fit into a slightly greased pie tin.
Once pie mixture is cool, place a generous amount of lamb shank mix into the pre prepared pie tins. Top with puff pastry, press edges with a fork to seal them. Brush with egg yolk, sprinkle sesame seeds, cracked pepper and sea salt. Bake for approx 30 minutes until deep golden brown.
Very deep, darkling red/black colour with glints of purple. The bouquet is dominated by eucalyptus-mint, peppermint and dark berry fruits. The wine is full-bodied and firm, concentrated and muscular, the mint adding life and vividness to the palate. Long, firm aftertaste. Great value and very good cellaring potential. 13 AUG 2021