2014 Mount Riley Merlot Malbec

Estate Range

Mount Riley's Estate Range (pictured right) is great quality and value. Each wine in this range is fresh with pure, vibrant fruit flavours and aromas.

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Awards

4 Stars Sam Kim (Wine Orbit)

Food Match

Roast Lamb Backstrap on Babaganoush with Baby Spinach & Beetroot Salad

4 lamb backstraps
1/2 cup Mount Riley Merlot Malbec
2 cups chicken stock

2 aubergine
1 clove garlic (finely chopped)
1 lemon
50 g tahini
50 ml olive oil
1 teaspoon cumin (roasted & ground)
1 teaspoon sea salt

1 large beetroot
50 ml red wine vinegar
50 ml water
50 g sugar
2 whole allspice

1 handfull baby spinach
2 tablespoon pinenuts (toasted)
Olive oil

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1. Preheat oven to 200 degrees C
2. To make the Babaganoush: Grill aubergine until very soft and slightly charred. Allow to cool then slice open lengthways & scoop out the flesh. Squeeze a little of the liquid out of the aubergine as it can be bitter & will make the babaganoush runny. Place in a food processor & add the chopped garlic, the juice from the lemon, tahini, oil, salt & cumin. Blend untill smooth & check seasoning.
3.Peel beetroot & slice in half then into thin strips, Bring the vinegar, water, sugar & allspice to the boil & pour over the beetroot in a bowl. Leave covered until cool.
4. Heat a tablespoon of vegetable oil in a large heavy bottomed pan until nearly smoking, Season the lamb with salt & ground pepper. Place carefully in the pan & brown on all sides,
5. Place the pan in the oven (if it fits, if not transfer the lamb to a roasting tray but save the pan) & roast for 2 minutes, turn lamb over & roast for another 2 minutes or until cooked to your liking.
6. Allow to rest somewhere warm for 5 minutes while you make the sauce. Get the pan back on the heat & add the red wine, reduce to a thick glaze & add the chicken stock, boil rapidly to reduce by about 3/4 (you should now have about 150 ml of sauce).
7. Place a large spoon of babaganoush on a hot plate, in a bowl put the pickled beetroot, toasted pinenuts, baby spinach & a little of the pickling liquor from the beetroot. Dress with some good extra virgin olive oil & a pinch of salt & pepper. Slice each backstrap into 3 pieces across the grain & stack on the babaganoush. Mix up the salad & try to balance on top of the lamb. Lastly pour the sauce around the plate & serve.

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The Malbec in this blend imparts body, complexity and rustic characters while the Merlot gives fresh fruit flavours. Plum and dark berry fruit is supported by spice, chocolate and earthy aromas. A medium bodied wine with ripe dark fruit flavours and soft, supple tannins.

Estate Range

2014 Mount Riley Merlot Malbec

Awards