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William Robertson Shiraz Robertson Winery
Surprisingly light and very fresh with hints of black pepper and full of ripe red fruits. Quaffable!
Our Normal RRP: £11.99 now £9.99
Product Description
Established in 1941. The winery had its humble beginnings in a charming missionary church on the outskirts of Robertson, and its history is closely linked to that of the town. Robertson, established 1852, was named in recognition and appreciation of the many services of Dr William Robertson, a Scottish minister who arrived in South Africa in 1822. During the late 19th century, the worker community that occupied the land where the Robertson Winery now stands built a stone church and their congregation was serviced by missionaries. When Robertson Winery was established in 1941, the small church was no longer in use and the winery acquired the building for its winemaking and cellaring operations. We believe winemaking is a natural process. Since different styles of wine vary greatly in their soil and climatic requirements, our accomplished cellarmaster believes that the desired style should determine the choice of vineyard. Adhering to a philosophy of minimal handling and gentle pressing in order to capture the natural flavours of the fruit in the wine, the team of winemakers gently guide the transformation process to craft wines of exceptional quality and individuality.
This full-bodied wine shows freshly crushed black pepper aromas with hints of cinnamon and cloves on the nose with lots of brambly red berry fruit, rich mulberry and well integrated vanilla tones.
Grower: Robertson Winery
Grape Variety: Shiraz
Style: Spicy and Vibrant
Country: South Africa
Appellation: Robertson
Vintage: 2015/16
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
Chilli Beef with Broccoli & Oyster Sauce
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4
INGREDIENTS
500g rump steak, sliced into thin strips
2 tbsp soy sauce
large pinch five-spice powder
2 tbsp shaoxing rice wine or dry sherry
1 red chilli, sliced into thin rings
2 tbsp cornflour
3 tbsp sunflower oil
2 peppers, seeded and cut into uneven chunks
150g tenderstem broccoli, trimmed into finger length pieces
200ml chicken stock
2 tbsp oyster sauce
rice or noodles, to serve
1. Place the beef in a bowl with the soy, five-spice, rice wine, chilli and cornflour, and season with black pepper.
2. Mix well so the beef is completely coated in the thick paste and leave to marinate for at least 10 mins but 30 mins is better.
3. Heat 2 tbsp of oil in a wok until very hot.
4. Add the beef to the wok, but do not overcrowd the pan – the beef needs to be in a single layer. If necessary, cook the beef in batches. 5. Fry the beef vigorously for about 3 mins until brown and crisp and scoop onto a plate.
6. When all the beef is cooked give the wok a quick wipe out.
7. Heat the remaining oil and stir fry the peppers and broccoli for a minute then pour over the stock and add the oyster sauce.
8. Simmer everything together for 1 min then add the beef to the wok and boil briefly to thicken the sauce then serve straight away with rice or noodles.
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£47.94
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