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Duckhorn Three Palms Vineyard Merlot
Exhibits a saturated ruby/plum/purple color in addition to rich, broad, deep flavors of red and black fruits, graphite and spicy oak. Full, rich, structured and restrained, it is an exceptional effort of purity, balance, authority.
Our Normal RRP: £89.99 now £84.99
Product Description
Founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has spent a quarter of a century establishing itself as one of North America’s finest producers of Bordeaux varietal wines. Fundamental to its identity was the early decision to focus on the production of Merlot. Though many Napa Valley wineries were using Merlot as a blending grape in the late seventies, few were exploring the potential of this varietal as a stand-alone wine. A devotee of Merlot since experiencing the wines of Pomerol, Dan Duckhorn felt that this elegant varietal was under appreciated in North America and loved its “softness and seductiveness”. The quality of Duckhorn Vineyards’ wines has always been based on a commitment to selecting the finest fruit. Whether carefully sourcing grapes from top sites in the Napa Valley or committing itself to estate vineyards, the winery was built on the belief that great wines begin in the vineyard. The winery’s seven estate vineyards are located in alluvial fans of the Napa Valley and on the coveted slopes of Howell Mountain, all with distinctly different micro-climates. As a result, winemaker Bill Nancarrow has many different vineyard blocks to choose from, each offering markedly different flavour profiles. By approaching each vineyard block individually he is able to harvest when the flavours have reached their peak and the tannins are at their softest. Grapes are hand-picked and hand-sorted prior to crushing, and some vineyard sites are harvested several times, selecting only the ripe fruit with each pass through the vineyard.
A classically nuanced expression of Three Palms Vineyard, this wine combines beautiful layers of red currant, pomegranate, blackberry and Santa Rosa plum with sophisticated hints of star anise, leather, sage and cedar. On the palate, fine talc-like tannins add a velvety elegance, supporting the fruit and carrying the wine to a long, pleasurable finish.
Grower: Duckhorn Vineyards
Grape Variety: Merlot / Cabernet Sauvignon / Cabernet Franc
Style: Rich and Velvety
Country: USA
Appellation: Napa Valley
Vintage: 2016/17
Closure: CORK
Alcohol: 14.5% ABV
Bottle Size: 75cl
Beef in Oyster Sauce
Cooking Time: 00 hrs 40 mins (approx.)
Number of Servings: 4
INGREDIENTS
For the beef //
450g/1 lb fillet of beef, cut into 5cm/2in thin strips
1 tbsp light soy sauce
2 tsp sesame oil
1 tbsp Shaoxing rice wine or dry sherry
2 tsp cornflour
3 tbsp groundnut or vegetable oil
3 tbsp oyster sauce
1½ tbsp finely chopped spring onions
For the salad //
2 tsp Dijon mustard
2 tsp Madras curry powder
2 tbsp light soy sauce
2 tsp salt
1 tsp freshly ground black pepper
4 tbsp extra virgin olive oil
100g/3½oz broccoli florets, cut into small florets
100g/3½oz French beans, trimmed
100g/3½oz cauliflower florets, cut into small florets
100g/3½oz peas
225g/8oz fresh tomato, peeled, seeds removed, chopped
50g/2 oz fresh water chestnuts, peeled, sliced
3 tbsp finely chopped shallots, squeezed dry through a linen cloth
3 tbsp finely chopped fresh chives
1. Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. 2. Set aside to marinate for 20 minutes.
3. Heat a wok or large frying-pan until it is very hot.
4. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are pale golden-brown.
5. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil.
6. Wipe the wok or pan clean and reheat it over a high heat until it is hot.
7. Add the oyster sauce, and bring to a simmer.
8. Return the drained beef slices and mix them thoroughly with the sauce.
9. Turn the mixture onto a serving platter and garnish with the spring onions.
10. Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl.
11. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes.
12. Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives.
13. Drizzle over the salad dressing and mix until well combined.
14. Serve the salad alongside the beef.
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