Location: Ripabella Tuscan Coast
Offer: Enter the following code and receive 15% off a full case, FTM12
Deep Ruby in colour, this is all about the fruit, a lovely lift to the aromas of sweet mulberry, blackberry and violets, complicated by herbal and pepper notes. The mouth is dense and sweet, lifted fruit flavours lazily roam throughout the palate and end on some cocoa notes, this is impeccably balanced and even seems still a little tight, the tannins are fine grained and silky, this will continue to improve for 2-4 years and should drink superbly for a decade thereafter. Tasted April 2011
Trailblazing oenologist Luca d’Attoma is probably most well-known for the wines he makes at Tua Rita and at Le Macchiole, two of Bolgheri’s leading estates. In 2001 D’Attoma and his partner Elena Celli purchased several hectares of land in Riparbella, located in the northern reaches of Maremma. The seven hectares of hillside vineyards, which lie adjacent to Castello del Terriccio on their eastern border, are densely planted and farmed bio-dynamically. Premier Vintners was the first company to purchase from Duemani these are some of the finest wines made in the region solely due to the winemaking philosophy. Duemani is a very young property, and there is a great deal to look forward to here.
More wines from this retailer
- Celler Del Pont Lo Givot →
- Chateau Les Vimieres le Tronquera →
- Drappier Carte d’Or →
- Watershed Shiraz →
A few delicious dishes to compliment your drink.
Griddled lamb and cherry vine tomatoes
A simple dish delicious served with hummus, olives and flatbread
- 700-800g neck of lamb fillet
- 2 garlic cloves, roughly chopped
- 4tbsp extra virgin olive oil
- 9 stems of sweet marjoram or oregano, leaves removed
- ½tsp red chilli flakes, crushed
- 400g tiny cherry vine tomatoes broken into 4 sets
- 2 small red onions, thinly sliced lengthways
- juice of ½ lemon
Cut the lamb into 2cm slices and put in a dish. Crush the chopped garlic with ½tsp salt using the back of a heavy knife to make a paste, add to the lamb with 2tbsp of the oil. Finely chop the marjoram stalks and mix into the lamb with the chilli flakes and season with sea salt and freshly ground black pepper. Mix the tomatoes with 1tbsp oil and season.
Heat a ridged griddle pan (this could be used on a barbecue so the small tomatoes don’t fall between the bars) until just smoking. Add the lamb and cook for 3 minutes on the first side and 3-4 on the other until golden and crusty; it should be rare so when you press it with your finger it will give. Put on a plate to rest and cook the tomatoes until browned in patches and softened a little.
Take out of the pan and add the onions and cook for a few minutes, put in a bowl and squeeze over some lemon juice and scatter over the lamb to serve.
- 1.5kg shoulder of lamb
- 125ml red wine
- 6 bay leaves
- 2 tbsp dried oregano
- 1 medium onion, cut into wedges
- 3 large tomatoes, sliced, plus extra to serve
- lemon wedges
- cucumber slices
- long grain rice
- salad leaves
Preheat the oven to 220°C/425°F/ Gas 7. Cut the lamb, still on the bone, into four pieces. Season with salt and pepper before dryroasting in a 100mm deep baking tray for 20 minutes, turning once. Add the red wine, bay leaves and oregano. Then add wedges of onion and tomato slices. Cover the meat with water up to 3cm from the top of the tray. reduce the oven temperature to 180°C/350°F/Gas 4. Cover tightly with tin foil and leave to cook for approximately 3½ hours. remove the tray from the oven and garnish the individual pieces on the plate with lemon wedges, cucumber slices and tomato. Serve with long grain rice and a simple side salad.
Slow-cooked shin of beef with portabellini mushrooms and glazed shallots with thyme
Malmsey is the sweetest Madeira, invaluable to keep in the cupboard for flavouring rich sauces and meaty braised dishes like this one.
- 6x200-250g or 3x400-500g pieces shin of beef with marrowbone
- 1 bottle fairly robust red wine large bunch fresh thyme
- 3tbsp flour, seasoned with salt and black pepper
- olive oil for frying
- 800ml beef stock
- 2-3tbsp tomato purée
- 2tbsp Worcestershire sauce
- 100ml Madeira (preferably Malmsey)
- 2 medium onions, finely chopped
- 5-6 carrots, cut in bite-sized chunks
- 1 scant tsp caster sugar 200g portabellini mushrooms, sliced
- 4-5 garlic cloves, separated but not peeled
- 2 bay leaves
- 50g butter
- glazed shallots (see opposite) chopped parsley, to garnish
Lay the pieces of beef in a nonmetallic dish and pour over the wine. Add a few thyme sprigs and leave to marinate overnight. Preheat the oven to 160°C/ 325°F/Gas 3. Lift the beef pieces from the wine (but keep the wine), pat them dry on kitchen paper and dust with a little seasoned flour. Heat a small amount of oil in a fairly deep frying pan, brown the pieces of beef all over and transfer them to a large ovenproof casserole dish. Strain the wine through a fine sieve into the frying pan in which you have just fried the beef, stirring to incorporate any sticky bits from the bottom of the pan. Bubble the wine, skimming occasionally, until reduced by almost half, then add the stock, tomato purée, Worcestershire sauce and Madeira. Simmer for a further 5 minutes then pour over the beef. Rinse the pan, dry it thoroughly and sauté the onions and carrots in a little olive oil with the sugar and seasoning for 3-4 minutes until nicely glazed. Add to the casserole with the beef, together with the sliced mushrooms, whole garlic cloves, bay leaves and remaining thyme. Cover the casserole and bake in the oven for 1½hours, or until the meat is tender. With a slotted spoon, transfer the cooked meat with the vegetables and flavourings to an ovenproof serving dish. Bubble the cooking liquid on the hob to reduce by about half, making a thick and syrupy sauce. Pour this through a fine-meshed sieve into a bowl, squashing all the bits in the sieve with the back of a spoon to extract every last bit of flavour, then pour the sauce back into the pan. Stir in the butter, correct the seasoning and pour over the meat and vegetables. The beef can be covered and refrigerated overnight at this point. To finish, add the glazed shallots, (see opposite) reheat and scatter over the chopped parsley. Serve with horseradish potatoes. Encourage people to eat or share the marrow, either forking it from each bone section to eat as it comes or mash into the sauce.
This article was published on 1st February 2012 so certain details may not be up to date.