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Sean Thackrey Pleiades XXIII
How many ways can you say delicious? It’s impossible to exaggerate how appealing this light-hearted wine is. It’s vibrant with candied raspberries, pomegranates, orange zest, vanilla, brown sugar and cinnamon spice flavors, yet finishes dry and clean. The blend includes Sangiovese, Viognier, Pinot Noir, Syrah and Mourvèdre. An eccentric one, both mysterious and charming.
Our Normal RRP: £34.99
Product Description
Finding information to share about Sean Thackrey’s wines is about as challenging as locating Thackrey’s winery, which is located an hour north of San Francisco in western Marin County. Thackrey’s rustic winery-in-a-eucalyptus grove is only accessible via a twisting road that ends at the Pacific’s edge. In 1979 Sean Thackrey turned his hand from selling antique books to winemaking. He is definitely not your usual winemaker. Living on the edge of the world down in Marin county he makes these handcrafted wines in his outdoor winery beneath the eucalyptus trees. Sean is the kind of wine-maker who makes the “business” of wine the pleasure that it can be. Totally dedicated to the production of his own style of wine, a little eccentric possibly (as so many of the best people are), straight-talking yet generous and very much with the courage of his own convictions. His wines are as individual and idiosyncratic as he is.
Really interesting nose. On first pour there are notes of redcurrant and a little VA high tone. With time aromas develop of toast, green pepper and marzipan. Really complex but light on its feet. The first glass has the classic concentrated ripe fruit and eucalyptus character of a Barossa Shiraz yet this is light on its feet and elegantly styled. With time in the glass it becomes more creamy with waves of fruit, a little prune character, roses, frangipane and apricot. Very long finish with a lovely lingering gingerbread sweet pie crust flavour. Superb.
Grower: Sean Thackrey
Grape Variety: Sangiovese / Viognier / Pinot Noir / Syrah / Mourvèdre / Other
Style: Complex and Light
Country: USA
Appellation: California
Vintage: NV
Closure: CORK
Alcohol: 14.8% ABV
Bottle Size: 75cl
Seared Tri-Tip Steak with Asian Black-Bean Rice Cakes
Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 6
INGREDIENTS
1/2 cup mirin (sweet rice wine)
1 tablespoon unseasoned rice vinegar
1 cup water
Kosher salt
1 cup sushi or other short-grain rice, rinsed and drained
1 teaspoon minced peeled fresh ginger
3 tablespoons fermented black beans, rinsed and finely chopped
4 scallions, thinly sliced crosswise
One 2-pound tri-tip or sirloin steak (1 1/2 to 2 inches thick)
Freshly ground pepper
3 tablespoons vegetable oil
Hoisin sauce, for serving
1. In a small saucepan, combine the mirin and vinegar with the water and 1 teaspoon of kosher salt; bring to a boil.
2. Add the rice and bring to a boil.
3. Cover and cook over low heat for 22 minutes, or until the liquid is absorbed and the rice is just tender.
4. Stir in the minced ginger, black beans and sliced scallions.
5. Preheat the oven to 400°. Line six 1/2-cup ramekins or standard-size muffin cups with plastic wrap, then pack them with the warm rice and let cool.
6. Season the steak with salt and pepper.
7. Heat 2 tablespoons of the oil in a medium skillet.
8. Add the steak and cook over moderately high heat until well browned on both sides, about 8 minutes.
9. Transfer the steak to a rimmed baking sheet and roast for 20 minutes, or until an instant-read thermometer inserted in the center of the steak registers 130° for medium-rare.
10. Transfer the steak to a cutting board and let rest for 5 minutes.
11. Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a large nonstick skillet.
12. Unmold the rice cakes and fry them over moderately high heat until they are golden brown and crisp, turning once, about 2 minutes.
13. Thickly slice the steak against the grain and serve with the rice cakes and hoisin sauce.
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