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Justin Vineyards Isosceles
Bright purple. Blackberry, dark cherry, licorice, wild herbs, chocolate and a touch of smoked game on the nose. Lush and deep but surprisingly lively, with concentrated flavors of dark berries and smoked meat. Expands and gains sweetness with air, finishing with substantial but harmonious tannins and very good length.
Our Normal RRP: £63.99
Product Description
JUSTIN Winery is a family owned and operated winery making estate grown and produced wines. The property was founded in 1981 by Justin Baldwin when he planted the 160 acre property to the major Bordeaux varietals and created their Estate vineyard. The winery is located in the Paso Robles appellation of California’s Central Coast. The region’s first grapes were planted in 1779 by Franciscan missionaries and today are home to the third highest concentration of wineries in the United States. JUSTIN Winery makes world class wines that reflect the unique soils and climate of its California Central Coast property. Emphasis is placed on making Bordeaux-style blends and single varietals, combining Old World tradition with New World techniques. To belong in the company of the finest wines in the world is both a mission statement and an operating creed. For more than 30 years our focus has been on providing quality wines that respect their origin, express varietal character and provide value. We honor tradition and embrace innovation in our quest to excel.
Bright with a dark ruby purple core lightening slightly at the rim. The bouquet shows aromatic with ripe black cherry, cassis and a touch of red berry brightness, with toasted vanilla, licorice, and cinnamon spice combined with cedar and subtle smoky cocoa notes. The palate is full-bodied with black cherry, black currant, and red berry fruit on the entry, mixed with complex spice of vanilla, licorice and cola accents. The mid-palate shows savory cabernet notes with smoky cedar, chocolate, and continuing ripe black fruit. The finish is very long and full with bright cherry candy fruit and spice, balanced with firm, plush tannins that will smooth out even more with each year as this wine matures.
Grower: Justin Vineyards
Grape Variety: Cabernet Sauvignon / Cabernet Franc / Merlot
Style: Earthy and Savoury
Country: USA
Appellation: Central Coast
Vintage: 2011/12
Closure: CORK
Alcohol: 15% ABV
Bottle Size: 75cl
Rosemary-Pepper Beef Rib Roast with Porcini Jus
Cooking Time: 04 hrs 20 mins (approx.)
Number of Servings: 12-14
INGREDIENTS
1/4 cup coarsely chopped fresh rosemary
3 tablespoons fresh coarsely ground black pepper, plus more for seasoning
3 tablespoons vegetable oil
One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
Salt
3 tablespoons unsalted butter
1 medium shallot, very finely chopped
2 large garlic cloves, thinly sliced
1/4 cup dry red wine
1 quart beef stock or broth
1/4 cup sherry vinegar
4 thyme sprigs
1 ounce dried porcini (1 cup), ground to a powder in a spice grinder or blender
1. In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil and rub all over the roast.
2. Cover and refrigerate overnight.
3. Put a large roasting pan in the middle of the oven and preheat to 375°.
4. Let the rib roast stand at room temperature for 30 minutes.
5. Season the roast with salt and put it in the hot roasting pan, fat side down. Roast for 30 minutes.
6. Turn the roast over and cook at 350° for about 3 hours, rotating the pan 2 or 3 times.
7. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. 8. Transfer the roast to a carving board to rest for at least 20 minutes.
9. Meanwhile, in a saucepan, melt the butter.
10. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes.
11. Add the wine and boil for 2 minutes. Add the stock, vinegar and thyme and bring to a boil.
12. Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes.
13. Strain the sauce and return it to the saucepan.
14. Whisk in the porcini powder and simmer for 1 minute.
15. Cover, remove from the heat and let stand for 5 minutes.
16. Season with salt and pepper.
17. Carve the roast and serve with the porcini jus.
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