19 Crimes Cabernet Sauvignon

Product Description

Sometimes the good intentioned get into no good situations. Such is the story of John Boyle O’Reilly. Irishman by birth. Poet and activist by passion and trade. In 1867 John Boyle O’Reilly was banished from England to Australia on the Hougoumont – the last ship to transport convicts to the down under British colony. He was sentenced to 20 years of servitude for his role in the Fenian Conspiracy – an uprising against British rule in Ireland. Nineteen crimes turned criminal into colonists. Upon conviction, British rogues, guilty of at least one of the 19 crimes were sentenced to live in Australia, rather than death. This punishment by ‘transportation’ began in 1788, and amany of the lawless died at sea. For the rough-hewn prisoners who made it to shore, a new world awaited. As pioneers in a frontier penal colony, they forged a new country and new lives, brick by brick. this wine celebrates the rules they broke and the culture they built. It would be a crime not to drink it!

A British conscript turned infamous convict, Michael Harrington is perhaps best known for orchestrating one of the most daring escapes from Australia. In 1876, Harrington, along with six others, braved a massive typhoon in nothing more than a tiny rowboat to board an American whaling ship in what is now remembered as The Catalpa Escape.

Bright red crimson hues. Intense lifted vanilla aromatics balanced with red currants and mulberry fruits. Firm and full on the palate with a subtle sweetness giving a rich mouth feel. The vanilla aromatics carry through on the palate and compliment subtle flavors of red currants and chocolate. The palate is filled with redberry fruit and the soft tannins provide a lingering finish.

Grower: Baileys of Glenrowan
Grape Variety: Cabernet Sauvignon
Style: Ripe and Savoury
Country: Australia
Appellation: Victoria
Vintage: 2017/18
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl

Sirloin Strip Roast with Roquefort Mushrooms

Cooking Time: 01 hrs 05 mins (approx.)
Number of Servings: 4

INGREDIENTS

16 large white mushrooms (about 1 pound), stemmed
3 tablespoons dry white wine
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 cup water
2 ounces Roquefort cheese
2 tablespoons heavy cream
2 large anchovy fillets, minced
1 large garlic clove, minced
1 teaspoon Dijon mustard
1/4 cup fresh bread crumbs
One 2 1/4-pound sirloin strip roast
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 tablespoon cold unsalted butter

1. Preheat the oven to 450°.
2. In a large enameled cast-iron or stainless steel baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil. 3. Season with salt and pepper. Turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid.
4. Pour the liquid into a glass measuring cup.
5. Turn the mushrooms and roast for 10 minutes longer, or until well browned on the bottom.
6. Transfer the mushrooms to a large plate.
7. Set the baking dish over moderately high heat and when it starts to smoke, add the water.
8. Bring to a boil, scraping up the browned bits on the bottom, and simmer until the water reduces by half, about 3 minutes.
9. Pour the liquid into the measuring cup.
10. Return the mushroom caps to the baking dish, stemmed side up. In a bowl, combine the Roquefort with the cream, anchovies, garlic and mustard.
11. Stir in the bread crumbs and season with salt and pepper. Stuff each mushroom cap with a heaping teaspoon of filling.
12. Season the sirloin roast with salt and pepper.
13. Set a large ovenproof skillet over moderately high heat for a few minutes.
14. Add the remaining 1 tablespoon of olive oil and when it starts to smoke, add the roast, fat side down.
15. Cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side.
16. Turn the roast fat side up and cook for 1 minute.
17. Roast the sirloin in the oven for about 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 120° for rare.
18. Transfer the meat to a carving board and let rest for at least 10 minutes before carving.
19. Meanwhile, preheat the broiler. Set the skillet over moderately high heat.
20. Add the balsamic vinegar and bring to a simmer, scraping up the browned bits from the bottom of the skillet.
21. Add the soy sauce and the reserved mushroom liquid and boil for 3 minutes.
22. Remove the skillet from the heat and swirl in the butter.
23. Season the sauce with salt and plenty of pepper and pour it into a warmed gravy boat.
24. Broil the mushrooms for 3 minutes, or until browned.
25. Rotate the baking dish as necessary.
26. Carve the roast into 4 thick slices and serve with the stuffed mushrooms. Pass the sauce at the table.