La Posta Tinto Red Blend

Product Description

Let the people of La Posta bring Argentina to you. The real people of La Posta, the growers, invite you to share the adventure, escapism and romance of Argentina in a fresh and modern way… A new collaboration with wine pioneer Laura Catena, La Posta is about celebrating some of the incredible small growers across Mendoza. La Posta is the tavern where growers gather to share a glass of wine and stories about the harvest before their daily siesta, and the single vineyard wines are all named after the individual growers: Armando, Glorieta and Pizzella. The wines are crafted by winemaker Estela Perinetti, expressing the hard work and skill of the growers. La Posta is Laura Catena’s project where she works closely with, and honours the growers of the grapes that go into this range of wines. These wines are all from sub-regions of Mendoza: Guaymallen, Tupungato and La Consulta. They all employ sustainable practices…

Aromas of red cherries and raspberries are infused with mocha and spice hints that give up the secret for what’s about to come. Your first sip washes broadly across your palate like a flood of sweet, fresh fruit and a vibrant and long finish. The hints of baking spice and some oak keep the fruit flavors fresh and lively on the finish.

Grower: La Posta
Grape Variety: Malbec / Bonarda / Syrah
Style: Fresh and Fruity
Country: Argentina
Appellation: Mendoza
Vintage: 2016/17
Closure: STELVIN
Alcohol: 13.1% ABV
Bottle Size: 75cl

Beef 'Tagliata'

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 8

INGREDIENTS

For the beef //

300ml/11fl oz soy sauce
1 red chilli, roughly chopped
3 garlic cloves, roughly chopped
110ml/4fl oz sunflower oil
1.35kg/3lb beef fillet, trimmed
1 bunch coriander

For the salad //

6 tbsp soy sauce
1 tbsp ginger root, finely chopped
1 red chilli, finely chopped
2 garlic cloves, finely chopped
½ lemon, juice only
1 tbsp Thai fish sauce
1 tbsp soft light brown sugar
4 tbsp coriander leaves, roughly chopped
4 large handfuls mixed peppery winter leaves (such as rocket, Golden Streaks mustard, Osaka Purple mustard, Treviso, chicory or Variegata del Castelfranco), refreshed in cold water and dried

1. For the beef, place the soy sauce, chilli, garlic and oil in a blender or food processor and blend until smooth.
2. Place the beef in a non-reactive bowl and pour the marinade over the beef.
3. Cover with cling film and leave the beef to marinate for several hours or overnight in the fridge.
4. Turn the beef in the marinade from time to time. When you are ready to cook, remove the beef from the fridge and bring it to room temperature.
5. Preheat the oven to 220C/430F/Gas 7.
6. Heat a large ovenproof frying pan until hot, carefully lift the beef out of the marinade (discarding the marinade), place the beef in the pan and sear on each side until brown.
7. Place in the oven and roast for 20-25 minutes.
8. Remove the beef from the oven and allow it to cool in the frying pan.
9. For the salad, place the soy sauce, ginger, chilli, garlic, lemon juice, fish sauce and sugar in a bowl and whisk to combine.
10. To serve, arrange the leaves on a plate. Thinly slice the beef fillet and arrange it over the salad leaves.
11. Drizzle with the dressing and serve.