Australian wines, Barossa Valley, Grenache, GSM, Mataro, Red wines, Shiraz, Wine and Dine, Wine and Food, Wines from Australia
Provençal Lamb Daube with Olives, Tomatoes, and Herbs of Provence
Aug
Australian Wine Meets Southern France: Why the St. John’s Road Motley Bunch GSM Deserves the Perfect Daube
Wine from Australia and a Provençal braise—it’s a meeting of two worlds that click instantly. Daube is one of the great braised dishes of French cuisine: lamb shoulder simmered for hours in red wine, olives, tomatoes, and Provençal herbs until the meat is melt-in-your-mouth tender and the sauce is deep, rich, and aromatic. A dish with this depth doesn’t need a delicate, elegant wine—it needs a red wine with character, spice, and the necessary body to stand up to the power of the braised meat. The 2016 St. John’s Road Motley Bunch Grenache Mataro Shiraz from the Barossa Valley is exactly that wine. Wild berries, plum, sweet spices, smoky peat notes—and a meaty Mataro component that engages in a dialogue on equal terms with the lamb in the stew. With this GSM blend, winemaker Phil Lehmann has created a tribute to the classics of the Barossa—and the stew is the worthy response on the plate.
Ideal wine pairing: St. John’s Road Motley Bunch, Grenache, Mataro, Shiraz (Barossa Valley, Australia)
Right from the nose, this exceptional Barossa GSM opens with a fragrant cloud of aromas: wild berries and plums dominate the fruity opening, followed by sweet spices and a characteristic hint of earthiness that, as the wine matures, evokes notes of leather. On the palate, it is balanced and harmonious—fresh fruit meets smoky peat notes and a subtle spiciness that sets it apart from any run-of-the-mill “fruit bomb” red wine. The three grape varieties play their roles perfectly: Grenache from Light Pass delivers the juicy richness and fragrant character, Mataro from Stonewell brings the meaty depth and gamey aromas that form an aromatic harmony with the braised lamb of the daube—and finally, Shiraz from Ebenezer contributes the powerful, grippy tannins and backbone structure that the daube’s sauce needs with its concentration. Phil Lehmann deliberately aged the Grenache in large, used French puncheons to keep the influence of the wood to a minimum and preserve the varietal character—a decision that gives the wine its authenticity. Decanting is recommended: at least 30 minutes before serving.
The recipe:
Provençal Lamb Daube with Olives, Tomatoes, and Herbs of Provence
Equipment
- 1 Großer Schmortopf (Cocotte, mind. 4 Liter) mit Deckel – ideal aus Gusseisen
- 1 Großes Schneidebrett und scharfes Messer
- Küchengarn für das Bouquet garni
- 1 Schüssel für die Marinade
- 1 Schaumkelle
Ingredients
- 600 g Lamb Shoulder boneless, cut into cubes about 5 cm in size
- 2 Carrots roughly diced
- 1 Onion roughly diced
- 2 Stalks of celery roughly diced
- 4 garlic cloves pressed
- 3 ripe tomatoes halved
- 80 g Niçoise Olives or black olives, pitted
- 1 1 tablespoon of tomato paste
- 300 ml full-bodied red wine from Motley Bunch GSM or something similar
- 200 ml Lamb stock or beef stock
- 2 Tablespoon of olive oil
- 1 Strips of orange zest Organic, approx. 5 cm
- Salt black pepper
- 1 A splash of red wine vinegar to taste
FOR THE BOUQUET GARNI:
- 2 Sprigs of fresh rosemary
- 4 Sprigs of fresh thyme
- 2 bay leaves
- 4 Parsley stems
FOR THE GARNISH:
- Fresh flat-leaf parsley coarsely chopped
- A little freshly grated orange zest
Instructions
PREPARATION:
- Cut the lamb shoulder into cubes about 5 cm in size and season with salt and pepper.
- Coarsely dice the garlic, carrots, onion, and celery.
- Cut the tomatoes in half.
- Tie the herbs into a bouquet garni: rosemary, thyme, bay leaf, and parsley stems.
- Place the lamb cubes in a large bowl, cover them with the red wine, the bouquet garni, and the garlic, and let them marinate in the refrigerator for at least 4 hours, or preferably overnight.
COOKING STEPS:
- Remove the meat from the marinade and pat it dry—set the marinade aside.
- Heat the olive oil in a large casserole dish (cocotte) over high heat.
- Sear the lamb in batches on all sides until it is deeply browned—don’t put too much in the pot at once.
- Remove the browned meat and set it aside.
- Sauté the onion, carrots, and celery in the same pot over medium heat for 5 minutes.
- Add the garlic and sauté for 1 minute.
- Deglaze with the marinade and bring to a boil briefly.
- Return the meat to the pot.
- Add the tomatoes, olives, orange zest, and bouquet garni.
- Add enough stock to just cover the meat.
- Cover the pot—braise in the oven at 160 °C for 2.5 to 3 hours until the meat is tender as butter and falls apart on its own.
- Remove the bouquet garni and, if necessary, reduce the sauce uncovered for 10 minutes.
- Season to taste with salt, pepper, and a splash of red wine vinegar.
SERVE:
- Arrange the braised meat in deep plates or a large serving bowl.
- Sprinkle with fresh parsley and orange zest.
- Serve the fresh baguette or polenta on the side.
- Pour a generous pour of St. John’s Road Motley Bunch GSM into a glass—the wine needs 30 minutes to decant.
SIDE DISHES:
- Fresh baguette or sourdough bread for dipping
- Creamy Polenta with Parmesan
- Green Salad with Dijon Vinaigrette
Nutrition
