Cabernet SauvignonCalifornia 2018
The grapes for this wine are sourced primarily from a Certified Sustainable, organic-practicing vineyard in San Benito County. Just inland of Monterey County, the region has a marginal climate for Cabernet Sauvignon. Steep, gravelly, east-facing slopes contribute to a long growing season for exceptionally balanced grapes.
We source our grapes from sustainable and organic-practicing vineyards. Minimal intervention winemaking is employed in the winery: native yeast fermentations, no ‘adjustments’, restrained use of oak, little-to-no fining or filtration, and responsibly minimal sulfur usage. Balanced, complementary with food, and always 100% Vegan.
A warm summer gave way to cooler harvest temperatures, with no major heat spikes. The vineyard was hand-harvested and grapes hand-sorted before being loaded into 6-ton open-top fermentors. As fermentation began, the wine was pumped over 2-3 times per day for structure and flavor extraction. After fermentation completed, the wine was racked into primarily neutral French barriques and aged for 15 months before being bottled unfined and unfiltered.
Ripe and juicy black currants, black cherries, and plums, with savory tones of black olives and sweet Tahitian vanilla. Rich and plush, with ample tannins to balance its telltale California sun-kissed fruit profile.
Few pairings are more classic than beef and Cabernet Sauvignon, and this is no exception. The big fruit and tannin here beg for protein, fat, and salt. Short rib burgers, Beef Wellington, and slow-roasted pork belly are all just perfect accompaniments.
Short Rib Burger with Chimichurri Mayonaise
For the burger mix:
- Mix the short rib beef mince with the other ingredients in a bowl.
- Using your hands, mix the ingredients into two patties.
For the chimichurri mayonnaise:
- In a bowl, mix all of the ingredients together so that they are combined well together.
- Add extra seasoning, if required, and taste.
To cook the burger:
- Cook the burger on a pre-heated barbecue or griddle for 4-5 minutes on each side, or until done.
- Toast the burger buns under the grill for a minute, before adding a slice of Monterey Jack to each burger to finish the burgers off under the grill.
- Top the burger with the chimichurri mayo, a slice of tomato and gherkins.
Beef Wellington for Two
Scroll down for detailed instructions.
To prepare the beef:
- Season the beef and sear in a hot pan until caramelised on all sides
- Brush the beef fillet with Dijon mustard, set aside whilst making the duxelle and crêpe
For the duxelle:
- Peel and finely chop the mushrooms into a small dice, before caramelising in a heavy pan with some vegetable oil, thyme and garlic
- Grate the truffle (if using) into the mushrooms
- Chill the mushrooms then wrap in a cloth and squeeze to remove any excess moisture
For the crêpe:
- Whisk 140ml milk with 60g flour and 1 egg, season with salt and pepper and 10g of chopped tarragon
- Cook the crêpe in a large non-stick pan over a medium heat, until golden on both sides
To construct the Wellington:
- Lay 3 long layers of cling film on a table
- Lay the crêpe in the middle of the cling film covering an area enough to cover the beef fillet
- Press the duxelle into an even layer on top of the crêpe
- Place the beef on top and wrap it in the crêpe and duxelle
- Roll it tight in the cling film and allow it 30 minutes to set in the fridge
- Lay 3 long layers of cling film on a table
- Lay the sheet of puff pastry in the middle of the cling film and egg wash to help it stick
- Unwrap the beef and place it in the middle of the sheet of puff pastry then wrap the pastry tightly around the beef
- Roll it tight in the cling film and chill in the fridge for 30 minutes to set
- Apply a final layer of egg wash on top of the the pastry and gently score with a knife
To cook the Wellington:
- Preheat the oven to 200°C/Gas 6. Cook for around 25-30 minutes or until it reaches 33°C in the centre
- Rest for 10-15 minutes or until it reaches 42°C to 45°C for medium-rare
Slow-Roasted Pork Belly with Fennel
- Preheat the oven to 180° / Gas 4.
- Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season generously with salt and pepper, rubbing it well into the skin.
- Put the fennel, bay leaves, garlic, cardamom, stars anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic. Push to the side of the tray, then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet). Bring to the boil, then pour in enough stock to come up to the layer of fat just below the skin and allow to boil again.
- Transfer the tray to the preheated oven and cook for 2½ hours.
- Transfer the meat to a warm pate and set aside to rest. Meanwhile, spoon off any excess fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to absorb it. Heat the tray on the hob, adding the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour the sauce into a jug. Serve the rested pork with the sauce alongside.