2008 Billi Billi Shiraz, Mount Langi Ghiran
(6x75cl)
| Product Code: | 51516108 |
| Description: | 2008 Billi Billi Shiraz, Mount Langi Ghiran |
| Case Size: | 6x75cl |
| Producer: | Mount Langi Ghiran |
| Region: | Victoria |
| Country: | Australia |
| Alc. By Vol.: | 14.5 |
Grape Varieties
| 100% | Shiraz |
Food Matching Note:
Ideal with rich pasta dishes and barbequed meats.
Tasting Note:
Dense and tight, with finely structured tannins building on the palate. The wine is tightly wound and restrained with years to go before its full savoury and fruit complexity shines through.
Grape:
Made from Shiraz, Australia's most important red grape variety.
Location:
From the Grampians region situated within the Great Dividing Mountain Range in Western Victoria.
Flavour:
Medium bodied with bags of soft blueberry fruit, spice and subtle oak flavours.
USP:
Named after an aborginial chief called King Billi Billi.
Combined:
Soft, fruity and spicy this is a real winter warmer, demonstating why Aussie Shiraz is so popular.
Vinification Note:
11 months ageing in barrel - 80% French (of which 5% are new barrique) and 20% American (95% of which are 3 - 5 year old oak hogsheads).
Recipe Idea:
Mustard glazed rack of lamb with baby roasted vegetables and green pea puree By David Black & Sam McGeechan
Ingredients
1 grass fed lamb rack (3 point)
1 tbs pommery mustard
2 baby carrot
2 baby beetroot
2 baby turnip
2 baby radish
3 cloves garlic
100g green peas
1 tsp salted butter
60ml port jus
olive oil
salt and pepper
Method
Toss the garlic cloves through a little olive oil and roast in the oven @ 160oC until tender and caramelised. Peel and set aside. Boil the peas in salted water until very tender then drain. Blend with roasted garlic and butter until a fine puree is achieved. Season to taste and push through a fine sieve to remove any remaining shells.
Peel each of the baby vegetables (except the radish) and trim the stems (leaving 10mm for presentation). Toss through a little olive oil and season lightly with salt and pepper. Roast in the oven @ 200oC until tender.
Trim lamb rack of any excess fat, sinew and cartilage, and french the bones. Season with salt and pepper and seal the top and bottom in a hot pan. Cook to your liking in the oven @ 180oC, spreading the pommery mustard over the top 5 minutes before you remove it from the oven. Allow to rest in a warm place for 5 minutes before serving.