Cabernet SauvignonNapa Valley 2018
The grapes for this wine are sourced from a Certified Organic and biodynamics-practicing vineyard located in the heart of Napa Valley. Sitting at the foothills of the mountain range, the soil is a cool alluvial clay over gravel, which slows grapevine ripening while still providing superior drainage for a healthy vine system.
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 long, cool, and evenly-paced growing season. Ideal growing conditions. 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 neutral and new (25%) French barriques and aged for 15 months before being bottled unfined and unfiltered.
Bold and substantial, with a fruit intensity that belies a well-structured yet readily approachable palate. Classic notes of black currant, red and black cherries, graphite, cigar box, and cured tobacco, framed by vanilla bean, espresso, and roasted hazelnuts. Drink now or cellar indefinitely.
The bigger, the better. Tomahawk steak, well-marbled ribeye, braised beef cheeks, or slow-roasted beef brisket.
Tomahawk Steak with Truffle Brie Mash
- Preheat the oven to 180 °C and preheat a large frying pan on the hob
- Oil and season the steak
- Sear the steak on the hob until golden
- Transfer onto a baking tray and cook for 24 minutes
- Turn over after 12 minutes
- Rest the steak for 10 minutes
- Meanwhile make the mash potato by peeling and chopping the potatoes
- Boil for 10-15 minutes until tender
- Drain and pass through a ricer or mash until smooth
- Beat in the brie and truffle butter
- Add a splash of milk
- Transfer to a serving dish
- Serve the rested steak on your favourite sharing plate with a good twist of black pepper & a spoon of English Mustard
Braised Beef Cheek Stuffed Gnocchi Recipe
Prepare the beef
- Lightly season the beef with salt and pepper.
- Sear in a hot pan with oil.
- Add the vegetables in the pan and cover with chicken stock. Never use a cube as there is too much salt in them, or just use water.
- Cook for approximately 4 hours until the meat flakes away easily.
Prepare the pea purée
- Sweat down the onion and garlic with the butter until soft enough to break down when squeezed.
- Add the peas and puree immediately.
- Add the chervil while keep blending until the peas purée looks smooth.
- Add salt
Prepare the Gnocchi filling
- Once the cheeks are cooked put the potatoes in the oven to bake.
- Pass of the liquid from the cheeks and reduce into a jus or gravy-like consistency.
- Add the meat, butter and herbs.
- Mix ingredients in while it is hot.
- Roll into ball and flatten them to the size of your palm.
- Put approximately 8g of filling into the center and fold the gnocchi mix around.
- Pop the gnocchi in the boiling water.
- Once they float it means that they are ready.
- Put them onto a tray with oil on it so they do not stick.
For the onions:
- You can prepare the pickled onions in advance, at least two days is ideal. To do this, cut the baby onions in half, length-ways, and remove the roots.
- Break the onions down into their ‘shells’ and set aside in a bowl.
- Meanwhile, bring the water, vinegar, beetroot juice and sugar to the boil.
- Pour over the onions and place into a clean sterilised jar, and place into a fridge to pickle.
For the beef:
- To prepare the brine for the beef, place all the ingredients into a pan and bring to boil to dissolve the salt. Once boiled remove from the heat and allow to cool.
- When fully cooled place the beef brisket into the brine and allow to sit refrigerated for 6 hours. Remove from the brine and wash under cold running water for 5 minutes to remove the excess salt.
- Pat dry with a kitchen cloth, then sear the beef in a hot pan until golden brown on all sides.
- Place the beef into a deep baking tray and cover with the veal stock, ensuring the beef is fully covered. Cover with tin foil and place into an oven at 90⁰C for 8 hours.
- Remove from the oven and cool to room temperature before removing the beef from its cooking liquid (reserve this to one side), cover and place in the fridge to fully chill.
For the sauce:
- Strain the cooking liquid through a fine sieve and place into a saucepan on a medium heat.
- Reduce the liquid until it has reached a sauce consistency, occasionally skimming any excess fat off the top during the reduction process. Set to one side.
For the mash:
- Bring the potatoes to boil in salted water and simmer until the potatoes are fully cooked. At the same time melt the butter, and in a separate saucepan, warm through the cream.
- Pass the cooked potatoes through a ricer or drum sieve, and add the warm smoked butter. With a spatula, slowly add the warm cream to the mash. Season to taste.
- Preheat an oven to 180⁰C. Remove the pickled onions from the fridge to bring to room temperature.
- Once the beef has fully set, cut into portion sized pieces (approximately 170g), and place into an ovenproof pan with a ladle of sauce and a knob of butter.
- Cover with a cartouche (a circular damp piece of greaseproof paper), and cook for 10 minutes to warm the beef through.
- Place the braised beef on top of the mash and garnish with the pickled onions, spoon over some of the sauce and garnish with nasturtium leaves for freshness and acidity.