23 Dec On the 11th Day – A Ballard Canyon Syrah from Larner & Beef Stew
We’ve come to the 11th Day in our 12 Days of Wine and we pulled a beautiful bottle of Ballard Canyon Syrah out from Larner Vineyard & Winery.
2013 Larner Estate Syrah – Reserve
Our finest Syrah from the 2013 vintage has a vivid bouquet of violets, cassis, blueberries, pepper, vanilla and espresso. The intense, full palate has a layered texture of chalky tannins followed by a smooth finish. Fermented with 20% whole cluster, 4% Viognier and aged 36 months in 30% new French oak barrels.Larnerwine.com
So this is a big Syrah. This is not just their Estate Syrah, but a bottling of the best of the lots of the Estate Syrah from 2013.
Ballard Canyon AVA
This AVA is in the Santa Barbara Region and is nested inside the Santa Ynez Valley AVA. At about the half way point of the East West Valley of Santa Barbara, the climate is perfect for Rhône Varieties and Syrah thrives here.
You can visit the AVA site and read about the climate and varieties here.
We have been lucky enough to spend significant time with Michael Larner soaking up his amazing knowledge of the area and the soils. You can find all sorts of articles and interviews on our Larner Winery & Vineyard page.
What to Pair?
I reached out to Larner Vineyards and Jeni who runs the Tasting Room and Wine Club responded with a great pairing for winter. A Beef Stew made with the Syrah to pair with the Syrah!
Jeni Torres Larner Wine Club Manager and Tasting Room Lead
Hi there Robin! Here is a recipe that we definitely recommend to go withour Reserve Syrah! Nice and hearty and pairs perfectly with the wonderfully balanced 2013 Syrah!
Here is the beautiful recipe she shared with us.
Beef stew with mushrooms and polenta
- 3 pounds stewing beef, cut into 2-inch cubes
- 4 thick bacon slices, cut into 1-inch –wide strip. (I used unsalted bacon)
- 4 cups of beef broth
- 4 cups of 2011 Larner Syrah.
- 25 pearl onions
- 2 large cloves of garlic, minced
- 20 ounces of mushrooms, you can used brown button mushrooms, quartered, shitake cut in half,
- cremini mushroom or if possible fresh porcini mushroom. I soaked the dry porcini mushrooms in the warm water and added this water to the stew.
- 1 medium onion, chopped
- 3 tablespoon of all-purpose flour
- 2 tablespoon on tomato paste
- 1 bunch of baby carrots, cut
- 2 bay leaves
- 3 springs of thyme
- Salt. If you use the salted bacon don’t add salt,you can always do it at the table.
- Some olive oil
- 3 cups of polenta
In the heavy pot cook bacon, until the bacon turns light brown and crisp. Remove the bacon from the pot and drain on paper towels. Keep the fat.
Dry the meat in the paper towel and cook it in the bacon fat until brown. Put the meat aside in the bowl. Add 1 cup of beef stock to the pot,increase the temperature and try to scrape all the brown bits from the bottom. Pour this liquid over the meat in the bowl.
Add 4 tablespoons of the olive oil to the clean pot and add chopped onion. Cook until golden.
Add garlic and cook until soft. Add all the mushrooms and cook until soften, about 2 minutes
Add 3 tablespoon of flower and cook for1 more minute stirring. Pour 2 cups of beef broth to the mixture, stir and add to the meat.
Return the beef and all the juices that have accumulated to the pot. Add 4 cups of red wine. I used Larner Syrah 2011.
Add 2 tablespoon of the tomato paste, herbs and bring the meat to the boil. Simmer for about 1 hour or until the meat is soft.
Boil some water in the pot, add small onions and cook for 10 minutes. Peel the onion. Clean the carrots and cook them until soft.
When the meat is ready add the bacon, onions and carrots to the pot. Remove the herbs.
If your beef stew is too thick add more beef broth.
In the medium pot bring 9 cups of water to the boil. Add polenta in the thin stream stirring all the time until polenta starts to separate from the side of the pot. Your polenta should be very soft and runny. You can also follow the instruction on the box.
Pour the polenta on the plates and cover it with beef stew. You can also sprinkle it with some chopped parsley. (Optional)
This was a delicious meal and was beautiful with the Syrah. As you can see I did not add the parsley, but I did add a pat of butter on top of the polenta before ladeling on the stew.
Well I don’t know if there is any of the 2013 left but you can find their beautiful Syrahs as well as other Rhône style wines in single varieties as well as their Elemental Blend on their site.
They also have a tasting room in Los Olivos, next to the Los Olivos General Store where you can taste their wines.
Larner Vineyard & Winery Tasting Room
2900 Grand Avenue
Los Olivos, CA 93441
T | (805) 688-8148
Want more? Click through to all of our 12 Days of Wine posts!