4 and 6 bottle levels     $23 (member price $20)
100% Shiraz   14.9% ABV

With more than half a century of grape-growing expertise and an even longer history in wine, the renowned Hickinbotham family has been crafting 3 Rings since 2004.  This renowned family has been a vital part of the South Australian wine industry for 87 years, teaching college courses and founding wineries.  The name 3 Rings is from a magic trick that illustrates that all parts need to be working together to make the tricks successful.  The fruit for this Down Under beauty comes from their estate Biscay Road Vineyard in the Kaliinma subregion.  Aged for 15 months in new and used American oak barrels.  Black cherry, black plum, mocha, anise, cedar, nutmeg.  This is a big brawny wine than maintains nice balance.

Lamb Kebabs (from The Mediterranean Dish) - serves 6

Ingredients:
-- 1.5 lb boneless leg of lamb
-- kosher salt & black pepper
-- 1 medium yellow onion
-- 5 garlic cloves
-- 1 tsp allspice
-- ½ tsp nutmeg
-- ½ tsp cardamom
-- 1 cup packed fresh parsley
-- 1/3 cup EVOO
-- juice & zest of 1 lemon

Instructions:

1) Cut the lamb into 1-inch cubes, put into large bowl.  Season with kosher salt & black pepper.

2) In the bowl of a food processor with a blade, combine the onion, garlic, spices, parsley, EVOO & lemon juice.  Cover, and run the processor until the mixture is finely chopped, ending with a thick marinade.

3) Pour the marinade over the lamb cubes and mix well.  Cover and refrigerate for up to two hours.

4) Shake off excess marinade, and thread lamb cubes onto long skewers, allowing a little room between pieces.

5) Place the kababs in one layer on a heated grill or griddle, grill over high heat, turning each kebab one quarter turn every two minutes until desired doneness.  (Seven minutes should be enough for medium rare.

Optional:  Alternate chunks of bell pepper, onions, tomatoes and other veggies on the kebabs.