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Casillero del Diablo Reserva Malbec
Robust with intense, dark fruit flavours and hints of black pepper and vanilla. This wine is full-bodied, fruity with a long finish.
Our Normal RRP: £7.99 now £5.99
Product Description
More than 100 years ago, Don Melchor de Concha y Toro founded Viña Concha y Toro. From the start, he followed the advice of French experts which allowed him to produce high quality wines. In 1987 history repeated itself. This time not only did Concha y Toro produce the finest red wine in Chile, but it also created a Chilean wine of international distinction, comparable to the world’s best wines. The Company’s agricultural and winemaking philosophy is oriented to achieving quality throughout the productive process and in enhancing the distinctive characteristics of each original vineyard. The diversity of soils and climates of its estates has allowed the Company to have the widest diversity of wine varieties in the Chilean wine industry. In addition, an intense dedication to the vineyard and permanent research has allowed the Company to determine the best terroirs for each grape variety and to produce outstanding wines with worldwide acclaim.
Intense and deep ruby red in colour. The bouquet has delicious aromas of black fruit such as berries, plums and cherries, followed by pepper and subtle touches of vanilla and black chocolate. All very well balanced. The palate shows the beginning is marked by the dark plums and spices making this wine very generous in taste. The final structure is wide and round thanks to the presence of the barrels that has been excellently integrated. The after taste is long and elegant.
Grower: Concha Y Toro
Grape Variety: Malbec
Style: Robust and Fruity
Country: Chile
Appellation: Central Valley
Vintage: 2017/18
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
Lamb Skewers
Cooking Time: 00 hrs 45 mins (approx.)
Number of Servings: 8
INGREDIENTS
8 long rosemary sticks or 12-16 shorter ones
3 garlic cloves, chopped
extra-virgin olive oil
20 pancetta slices or streaky bacon rashers, halved
40 fresh sage leaves
1 large leg of lamb (about 2¼kg/5lb), boned, trimmed of fat and cut into 3cm cubes
To serve //
thick slices of bread
1 garlic clove, peeled
lemon wedges
1. Strip the rosemary leaves from the sticks, leaving a few on each tip. Smash the leaves, using a mortar and pestle, with the garlic, some sea salt and 3 tbsp olive oil to make a paste.
2. Make up skewers using the rosemary sticks. Thread one piece of folded pancetta onto each stick, then one sage leaf and one piece of lamb. Repeat so there are four pieces of lamb on each skewer (or 2-3 pieces if your skewers are shorter) and end with pancetta and sage. 3. Spread the rosemary and garlic paste over the lamb and leave to marinate for at least 30 minutes. You can prepare up to this stage the day before and keep covered in the fridge.
4. Grill the lamb over a medium heat on the barbecue for 10-15 minutes for medium/rare meat. Toast the slices of bread during the last few minutes and then lightly rub both sides with the whole garlic clove and drizzle with a little olive oil. Squeeze lemon juice over the lamb just before serving.
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