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Rockford Black Sparkling Shiraz
Polished Barossa black fruits, dark choc and mixed spice with refined tannins and a long, pure finish. The legend is alive and well.
Our Normal RRP: £79.99 now £69.99
Product Description
My grandparents on both sides and also my parents were grape growers, so my childhood was spent in their vineyards. My parents moved to North Eastern Victoria where my Father managed a vineyard for Australia’s then largest family winemakers, Seppelts. In 1965 I followed a natural path and started as a trainee winemaker at Seppelt’s Rutherglen winery. It was a wonderful apprenticeship in the old, ordered, slow and gentle Australian wine trade. The wines I drank, the winemakers from previous generations with whom I associated and everything I absorbed in that period had a major influence on the way Rockford is today. Although I’ve spent all my life in vineyards and wineries, the pleasure I derive from walking through rows of vines or casks filled with wine has not diminished. Wine is crafted, not created. The skill is to capture and enhance the fleeting flavours that grapes give from their variety and extract from the earth, then bottle these as a living record of the vintage they represent. Rockford wines are made from established Barossa varieties which form an important part of our winemaking heritage, in a style that best reflects the vineyards, the winemaker’s attitude and the climate in which we live. I have always lived in and feel most comfortable with the warm Mediterranean climate of the Barossa where grapes ripen easily. My preference is to make the wine by hand with traditional methods, attitudes and equipment to produce elegant but rich, earthy, soft, generous wines that will age.
Laced with aromas of blue and red flowers, musky spices and a whiff of cola, this finely crafted, three-dimensional sparkling shiraz is scented with wild, earthy and smoky aromas of blackberries, dark plums, briar and dark chocolates with meaty, leathery and minerals undertones. It’s long and fine-grained, building in richness and intensity towards a lingering, savoury finish of dark berries, graphite and licorice.
Grower: Rockford
Grape Variety: Shiraz
Style: Earthy and Savoury
Country: Australia
Appellation: Barossa Valley
Vintage: 2007
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl
San Marzano Tomato Pizza
Cooking Time: 00 hrs 15 mins (approx.)
Number of Servings: 4
INGREDIENTS
For the pizza dough //
800g/1lb 14oz '00' flour
200g/7oz semolina flour
1 tsp salt
1 tbsp caster sugar
14g/½oz dried yeast
4 tbsp extra virgin olive oil
650ml/1 pint 2fl oz water
For the topping //
2 x 400g/14oz tins San Marzano tomatoes
2 large cow’s milk mozzarella balls, grated
3 tbsp olive oil
3 tbsp peanut oil
sea salt and freshly ground black pepper
1 large handful basil leaves
1. To make the dough, place the flours, salt, sugar and yeast into a large bowl and stir.
2. Make a well in the centre of the flour and pour in the water, gradually mixing in the flour to form a soft dough.
3. Tip out and knead on an oiled work surface for about 10 minutes or until the dough is smooth and elastic.
4. Place it into a bowl, cover and leave to rise for 24 hours.
5. Preheat the oven to its highest temperature.
6. Place a heavy baking tray or pizza stone in the oven and allow it to heat.
7. Remove the dough from the bowl and knead for a couple of minutes, then divide into four pieces.
8. Allow to rest for five minutes, then stretch each piece over your hands to form a disc about 5mm/¼in thick.
9. Place the circles of dough onto upturned floured baking trays or a pizza peel if you have one.
10. Place the tinned tomatoes into a food processor and blend to a purée.
11. Spoon the tomato purée thinly over the pizzas, scatter over the grated mozzarella, then drizzle over the oils.
12. Season with sea salt and freshly ground black pepper.
13. Slide each pizza off the baking tray directly onto the heated baking tray or pizza stone in the oven and cook for 5 -10 minutes, or until golden-brown and crisp.
14. To serve, scatter the basil leaves over the pizza and drizzle with a little more peanut oil.
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