by Beth Heiserman, Reyes Winery
I am probably writing for the last time about the award-winning 2009 Syrah, since we only have a few cases left. This has been one of my favorites since I started to work at Reyes Winery. I thought I would focus this week on a Syrah again, since it is International Syrah Day on February 16th. Last year for our annual Winemaker Valentine’s Dinner, I prepared a leg of lamb and served it with the 2009 Syrah. Currently, I have started to have a fond liking for the 2012 Syrah. When I was creating the label for it, I remember continuously smelling so I could write about its aromas and kept getting black apricots. That is one of my favorite fruits. Robert asked me what a black apricot was, so I went into my office and pulled one out. He couldn’t believe I had one, but I love them so much that when they are in season I eat them every day. This year, I am preparing a prime rib roast and pairing it with 2012 Syrah.
Our 2012 Syrah has started to become a favorite of mine. This estate wine won a Double-Gold medal from the San Francisco International Wine Competition in 2017 and received 94 points. Plus, it also won a silver medal and 87 points from the 2016 Toast of the Coast; a second silver medal from the 2017 O.C. Fair Commercial Wine Competition; and a bronze from the 2016 Los Angeles International Wine & Spirits Competition. Our 2011, 2012 & 2013 Syrahs have won Double-Gold Medals from the San Francisco International Wine Competition. Our 2012 Syrah is layered with complex, sweet-smelling nuances of Black Velvet apricots, figs and blackberries. This delicious wine was aged in French oak barrels, which provide the elegance to balance its robust structure. It pairs with prime rib roast with a black apricot glaze, rosemary braised lamb shanks or roasted and caramelized apricots with Greek yogurt and lemons.
I was thinking which recipe I should share between the leg of lamb and the prime rib, so I decided upon the leg of lamb. This is one of my favorite dishes. Growing up, my mom made lamb chops about once a week. I couldn’t wait until dinner was ready. Most people serve lamb with mint. I am not a big mint fan with my lamb, so I wanted to find something that would pair well with lamb. I then went to Reyes 2009 Syrah, since it pairs perfectly. I picked out the nuances, like blackberries, and decided to match them together. Between the wine, blackberries and Reyes 2009 Syrah you would think they were meant to be together.
5 lbs of boneless leg of lamb
3 tsp of olive oil
2 cups Reyes 2009 Syrah
1 cup Blackberry Jam
2 tsp garlic, chopped
5 sprigs of rosemary
1 ½ tsp of kosher salt
2 tsp of seasoned pepper
1. In a Dutch oven, heat the pan and add the olive oil.
2. Sear the leg of lamb on both sides.
3. Salt and pepper both sides of lamb.
4. Add Reyes 2009 Syrah, garlic, blackberry jam and sprigs of rosemary.
5. Bake in preheated oven at 300 degrees for 2 hours, covered. (30 minutes per pound)
6. Uncover and cook at 375 degrees for 30 minutes. (12 minutes per pound)
7. Let rest for 10 minutes, then slice.