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Château Lassègue Grand Cru
A layered complexity of fruit and mineral spice within a rich structure of tannins and acid. It is balanced and highly textured, offering aromas of licorice and vanilla that lead to flavors of cherry, cassis, truffle and chocolate. A thought provoking wine, it shows the depth of its character from potent impact to lingering finish.
Our Normal RRP: £59.99 now £56.99
Product Description
The wines of St. Emilion are primarily blends of Merlot and Cabernet Franc, they tend to reflect the character of the soil in which they are grown, and generally project elegance rather than tannic force. Despite the influence of consultants such as Michel Rolland, based in nearby Pomerol, the best wines from this region are beautifully understated. Pierre Seillan and his wife, Monique, had been making wine for three decades. While still in France they formed a friendship with Jess Jackson and his wife, Barbara Banke, who asked Pierre to create the acclaimed wines of Verité in Sonoma. The two couples discovered that they had a goal in common: to locate a St. Emilion estate capable of producing complex wines that reflected the region’s terroir. They eventually found Chateau Lassègue, which had all the necessary components—old vines, low yields, and 60 acres of vineyards located on nearly one dozen different soil types. After purchasing the estate, the different vineyard plots led them to create two separate labels, Lassègue and Chateau Vignot.
Beautiful ruby color. The bouquet shows aromas of berry jam, a hint of roasted coffee and dark fruits, affirming a wine that tastes young. The savory tannins are round and ripe. The palate is very harmonious with an elegant finish, light and fresh, despite the wine’s power.
Grower: Jackson Family Vineyards
Grape Variety: Merlot / Cabernet Franc / Cabernet Sauvignon
Style: Fresh and Complex
Country: France
Appellation: St-Emilion
Vintage: 2012/13
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl
Latin Grilled Rib Eye Steak with Green Chile Aioli
Cooking Time: 01 hrs 20 mins (approx.)
Number of Servings: 2
INGREDIENTS
Adobo Rub //
2 tablespoons allspice berries
2 tablespoons black peppercorns
1 tablespoon cumin seeds
One 1 1/2-inch cinnamon stick, broken
7 whole cloves
2 tablespoons sweet paprika
1 tablespoon chipotle powder
1 tablespoon ancho chile powder
1/4 cup kosher salt
1/4 cup sugar
One 1 1/4-pound, bone-in rib eye steak, about 1 1/2 inches thick
Green Chilli Aioli //
4 large unpeeled garlic cloves
1 large poblano
3 tablespoons fresh lime juice
1 large egg yolk
1 serrano or jalapeño, chopped
1/2 teaspoon cumin seeds
1 cup cilantro leaves
1/2 cup vegetable oil, plus more for grilling
Salt
MAKE THE RUB //
1. In a small skillet, toast the allspice, peppercorns, cumin seeds, cinnamon and cloves over moderately high heat until fragrant.
2. Transfer to a spice grinder and let cool completely.
3. Grind to a powder and transfer to a small bowl.
4. Stir in the paprika, chipotle and ancho powders, salt and sugar.
5. Sprinkle 2 tablespoons of the adobo rub all over the rib eye and let stand at room temperature for 30 minutes.
MEANWHILE, MAKE THE AIOLI //
6. Preheat the oven to 350°. Wrap the garlic in foil and bake for about 30 minutes, until soft.
7. Over an open flame or under a preheated broiler, roast the poblano until charred all over; let cool.
8. Peel, seed and stem the poblano and coarsely chop it. Transfer to a blender.
9. Squeeze the soft garlic cloves from their skins into the blender.
10. Add the lime juice, egg yolk, serrano, cumin and cilantro and puree.
11. With the machine on, slowly pour in the 1/2 cup of oil until emulsified. Season with salt.
12. Light a grill. Oil the grate.
13. Grill the steak over moderately high heat for 6 minutes per side, until charred outside and medium-rare within.
14. Let the steak rest for 5 minutes. Slice and serve with the aioli.
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