Taste Of 13th Street October 2021 Shipment

As a valued member of our Taste Of 13th Street wine club, you will receive 2 bottles of handpicked wine, delivered to your door four times a year. Your October Shipment includes our June’s Vineyard Chardonnay 2020 and our Cabernet Franc 2020.

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Try our Cabernet Franc 2020 with:

Tomahawk Steak with Rojo Chimichurri & Salsa Verde
The salty cheese and the steak will soften the tannins in the wine while enhancing the juicy raspberry, cocoa and smoky flavours on the palate. The rojo chimichurri and salsa verde have lots of flavour that will complement the acidity and spice in the wine. Just add some homemade fries and you will be ready for the perfect Fall dinner!

Tomahawk Steak with Rojo Chimichurri and Salsa Verde

Rojo Chimichurri

1 cup roasted red pepper

1 cup fresh red pepper, finely diced

½ cup cilantro

½ cup parsley

1 red onion, finely diced

¾ olive oil

1 tbsp lemon juice

½ tsp chili flakes

1 tsp smoked paprika

Salt and pepper taste

Blend all ingredients for rojo chimichurri in a food processor, except fresh pepper and red onion. Stir in red onion and fresh pepper after blended. Season with salt and pepper.

Salsa Verde

1 bunch oregano

2 bunches mint

½ bunch cilantro

3 cloves of fresh garlic

1 tbsp Dijon mustard

¼ cup red wine vinegar

1 cup olive oil

1 tsp lemon zest

1 small shallot

Salt and pepper to taste

Blend all ingredients in a food processor, except olive oil. Slowly pour in oil and blend for 1-3 minutes. Season with salt and pepper.

Tomahawk Steak

1 Tomahawk steak (serves 2 guests)

Kosher salt and pepper

1 cup blue cheese

Heat an outdoor grill to highest heat. Preheat oven to 375 degrees.

Season steaks generously with salt, pepper and some olive oil. Use a generous amount of salt as this is a thick steak.

Sear the steak for 3 to 4 minutes on each side. Transfer the steak to a baking sheet. Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This will take about 30 minutes. Crumble blue cheese over steak and place back in the oven and broil for 5 minutes or until blue cheese has melted and slightly crusted on top. Be careful not to burn. Let the steak rest for 5 minutes. Slice into 1-inch strips and serve on wood board with the rojo chimichurri and salsa verde.

Enjoy with a glass of Cabernet Franc 2020!

Wines included in this shipment

June’s Vineyard Chardonnay 2020

Tasting Notes

Our 2020 June’s Vineyard Chardonnay is light straw in the glass. It is bursting with aromas of ripe melon, fresh lemon and wild honey with light notes of minerality. On the palate it is dry with refreshing acidity, a creamy rich texture and notes of ripe pineapple, lemon cream and a savory, mineral-tinged finish.

Extremely versatile, happily paired with everything from white fleshed fish and shell fish, to anything deep-fried as well as salads and lighter fare. Serve well chilled.

Download Notes

$21.95

APPELLATION

VQA Creek Shores

VINEYARD

June's Vineyard

GRAPE VARIETY

100% Chardonnay

BRIX AT HARVEST

21.8

ALCOHOL CONTENT

13.0%

RESIDUAL SUGAR

3.0 grams/Litre

93 pts

Cabernet Franc 2020

Tasting Notes

Complex on the nose with classic aromas of charred red pepper, bitter chocolate, red currant and notes of smoke. The palate is fresh and juicy with flavours of cocoa, black licorice, leather and smoke with balancing acidity and soft tannins. The palate is long and smooth with lingering acidity. Enjoy on release with braised brisket with jalapeno aioli, roasted red meats or game. Decant to give the wine a chance to soften with air or cellar for the medium-term.