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Food & Wine Matching - Recipe with Wine of the Month

Recipe with Wine of the Month

2006 Long Row Cabernet Sauvignon

Winner of the Best Australian Red under $10 and in the Top 20 quaffing wines for 2008 in Peter Forrestal's Quaff 2008 publication, this Cabernet Sauvignon is one of Australia's best wine buys!

"... a classically unpretentious quaffer that drinks beautifully - very soft and fruity with redcurrant and blackcurrant flavours, succulent and silky smooth texture, neat balance and supple gentle finish. Bloody good....Quaff on! Peter Forrestal, Quaff 2008 - The Best Wine in Australia

"This has to be one of Australia's best wine buys. There's plenty of flavour but also softness and complexity that you don't often find in this price bracket With dark berry and herbal notes, it is a lovely savoury wine that would be great with pizza and pasta dishes or spicy roast lamb." 24.02.08 Winsor Dobbin, Sun Herald

BACK Deep red in colour, with some purple hues, this wine exudes red berry aromas with herbaceous Cabernet notes, and a gentle touch of oak. The rich mouth filling palate has flavours following through from the initial impression of berries and more complex herbaceous notes as well as integrated savoury characters with clean tannins and some soft background oak.

The Long Row Cabernet Sauvignon is the perfect partner to have with a home cooked meal of roast lamb.

Roast Lamb

Ingredients (serves 4)

  • 1.6kg easy-carve lamb leg
  • 1 bunch rosemary
  • 6 garlic cloves, skin on
  • 1/4 cup olive oil
  • 825g sebago potatoes, peeled, cut into 5cm pieces
  • 550g butternut pumpkin, deseeded, cut into 4cm pieces
  • steamed green vegetabes, to serve

Method

  1. Preheat oven to 220°C. Spread rosemary sprigs over base of a roasting pan. Scatter garlic over rosemary. Drizzle 1 tablespoon oil over lamb and rub into surface. Season all over with freshly ground black pepper (not salt, as it draws moisture from lamb). Place lamb, presentation side up, on rosemary. Roast for 20 minutes.
  2. Meanwhile, place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Partially cover with a lid and cook for 10 minutes or until almost tender. Drain. Return potatoes to saucepan. Cover with lid and shake pan gently to rough up surface. Place potatoes and pumpkin in another roasting pan. Drizzle with remaining oil.
  3. Reduce oven to 180°C. Place vegetables under lamb and roast both for 20 minutes. Remove lamb from oven and baste with pan juices. Turn vegetables over and roast both for a further 24 minutes (for medium lamb). Remove lamb from oven. Cover with foil and set aside for 20 minutes to rest.
  4. Meanwhile, increase oven to 230°C. Move vegetables to top shelf. Roast for a further 15 to 20 minutes or until golden and tender. Serve lamb with roast vegetables, steamed greens and a glass of Long Row Cabernet Sauvignon.