Post House Penny Black
An elegant wine with a soft entry but with a firm but supple finish. Dark inky black colour. Initial bouquet of floral petals, blackcurrant, fruitcake, white pepper and spice. Rounded tannins and ample fruit results in a layered and complex wine.
Our Normal RRP: £22.99 now £20.99
Product Description
The Post House Cellars derives its name from the small Post Office which used to serve the local missionary community of Raithby (which presumably derived its name from the village just south of the Lincolnshire Wolds, near Spilsby) and which is now the winery office and residence. The farm, which is in the picturesque area between the towns of Sommerset West and Stellenbosch, was bought by the Gebers family in 1981 and systematically planted with vines, the fruit from which was sold to the local co-operative. It was only in 1996 that a couple of experimental barrels of their own wine were made by Nick Gebers, and were an instant hit with the critics; since when the winery has been going from strength to strength, producing rich, characterful wines known for both power and finesse. The postal theme has been taken a step further by naming the wines either after famous stamps or philately terms.
Dark inky black colour. Initial bouquet of floral petals, fynbos, spice-cake, white pepper and game. Finely textured wine, with firm supple tannins. Mouthfilling, concentrated dark fruit leads to a solid finish lifted by touch of Chenin Blanc.
Beef and Chorizo with Horseradish Mash and Rosemary Dumplings
Cooking Time: 02 hrs 00 mins (approx.)
Number of Servings: 4
INGREDIENTS
For the beef //
3 tbsp olive oil
1kg/2lb 4oz shin of beef, cut into 4cm/1½in pieces
225g/8oz chorizo, diced
1 large onion, diced
2 large carrots, cut to same size as beef
2 large parsnips, cut to same size as beef
2 tbsp plain flour
300ml/½ pint red wine
600ml/1 pint beef stock
salt and freshly ground black pepper
For the dumplings //
225g/8oz self-raising flour
pinch salt
100g/4oz shredded suet
1-2 tbsp fresh rosemary, finely chopped
For the mash //
900g/2lb potatoes, peeled and cut into chunks
25g/1oz fresh grated horseradish, or to taste
25g/1oz butter
about 100ml/4floz single cream
1. For the beef, make sure there are two available shelves in your oven and preheat the oven to 160C/320F/Gas 3.
2. Heat the olive oil in a flameproof casserole and brown the beef. (You will need to do this in batches, so don't overcrowd the pan.) Using a slotted spoon, lift out the meat and set aside.
3. Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo.
4. Add the carrots and parsnips and continue to cook until tinged with colour and beginning to soften.
5. Sprinkle in the flour and cook for 2-3 minutes, stirring frequently.
6. Pour over the wine and stirring constantly, bring to the boil. Stir in the beef stock.
7. Return the beef to the pan and season with salt and freshly ground black pepper.
8. Cover with a tight fitting lid and braise on the bottom shelf of the oven for two hours, or until the meat is tender - check during the cooking time to ensure that the meat doesn't become too dry. If it does, add a splash of boiled water.
9. For the dumplings, line a baking tray with non-stick baking paper.
10. Sift the flour into a bowl with a pinch of salt. Add the suet and rosemary and bind together with enough cold water to form a soft dough.
11. Using floured hands and working as lightly fingered as possible, divide the mixture into eight and shape into oval dumplings.
12. Place on a baking tray slightly spaced apart.
13. Bake the dumplings on the shelf above the beef for the last 25 minutes of the beef’s cooking time, until they are puffed up and cooked through.
14. Meanwhile, for the mash, boil the potatoes in a pan of boiling, salted water for 15 minutes, or until tender.
15. Drain well and press through a potato ricer into a warm bowl. Mix in the horseradish, butter and cream.
16. Season to taste with salt and freshly ground black pepper.
17. Serve the mash with the beef and dumplings.
Grower: Post House
Grape Variety: Shiraz / Merlot / Cabernet Sauvignon / Petit Verdot / Chenin Blanc
Style: Savoury and Complex
Country: South Africa
Appellation: Stellenbosch
Vintage: 2021/22
Closure: CORK
Alcohol: 15% ABV
Bottle Size: 75cl
£137.94 £125.94
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