Scions of Sinai, Swanesang Syrah

Product Description

Bernhard had grown up on the family owned farm, located in Lower Helderberg (ward of Stellenbosh, South Africa). The farmed wine from lower Helderberg lies on decomposed granite sandy soils with weathered feldspars and quarts granules. Where organic material are farmed back into the soils they tend to be loamy with good aeration (good for deep roots and soil microflaura). Where the higher, more universally known, Helderberg tends to possess much higher clay heavy soils, that’s the difference and uniqueness of the “Lower Helderberg”. Bernhard decided to interpret his vision in his own way by using natural resources, exploring viticulture and vinification, also he is focusing mainly on saving some of the old vineyards in Lower Helderberg region by investing in better care for its soil and its vines. Making the wine styles fits to favour the vitality of the vines. Some of those vines are more than 50 years old with such a special deep root system which creates more exciting and complex flavours. As we say “Hope dies last”, hoping other winemakers will see how much potential those old vineyards hold. Taking this challenge as his own project. Travelling around the World and working with inspiring winemakers he started his own project and SCIONS OF SINAI has been born in 2016.

Beautifully expressive and pure on the bouquet, with an undeniable old World feel. Black fruit, liquorice and cured meat carry over on to the palate, where the purity of this wine really comes into its own. Velvety tannins, great acidity and a spicy almost smoked meat finish leave a lasting impression.

Grower: Scions of Sinai
Grape Variety: Syrah / Grenache
Style: Complex and Vibrant
Country: South Africa
Appellation: Stellenbosch
Vintage: 2017/18
Closure: CORK
Alcohol: 12.5% 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.