The Beyond Ordinary Wine Company

Bordeaux-style Red Wine blend

Beyond Ordinary

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Tasting Note

This Bordeaux-style Red Wine blend offers a complex layering of flavours, with a rustic edge: the result of grapes sourced from several coastal pockets, then custom crushed, crafted and blended by Joe Pi’s team of winemakers.

A combination of violets, boysenberry, black cherry and dark chocolate flavours, and no clashing on the palette. A rich, sensorial texture, with firm tannins and natural persistence. 



Beyond Ordinary Red Wine pairs well with roasted lamb loin served on a bed of truffle-infused potato mash and broccolini - or just on its own, as a conversation starter.


Seared Lamb Chops with Truffled Polenta, Wild Mushrooms and Red Cherry Reduction


Truffled polenta with wild mushrooms

Serves : 4
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 minutes


4 cups chicken stock
1 cup yellow polenta
¼ cup parmesan cheese
a few drops black truffle oil
3 tbsp butter
3 handfuls wild mushrooms
olive oil
sea salt to taste



Bring 4 cups chicken stock to the boil, stir in polenta and butter, reduce heat to simmer and cook about 20 minutes, stirring frequently.Add parmesan cheese and a few drops truffle oil, mix well and remove from the heat. Cover, set aside.In a large skillet, heat olive oil, add mushrooms and sauté on medium heat until the mushrooms are golden. They should not be soggy. Season with salt.


Seared lamb


8x 150g lamb chops
4x sprigs thyme
4x sprigs tender rosemary tips
2x cloves garlic finely minced
2 tsp toasted coriander seeds
Zest of 2 lemons
50ml lemon juice
4 spoons olive oil
Freshly ground pepper and sea salt to taste 



In a mortar and pestle, finely crush the rosemary, thyme, coriander seeds and garlic together. Once mixed add the lemon zest, juice and olive and massage the chops well. Leave to marinade for at least a couple of hours.
When ready, simply sear in a pan with olive and butter or grill to your liking.

Cherry Reduction Garnish


1 cup Merlot
2 cups lamb stock
2 sprigs thyme
1 garlic clove, crushed
2 shallots, finely chopped
2 tsp honey
200g pitted cherries
200g whole cherries
2 tbsp butter 



Reduce the wine with the thyme, crushed garlic and finely minced shallots till just a couple of teaspoons of liquid remain.Add the lamb stock and cook till it's reduced to 1 cup - then strain.Slice the pitted cherries in half and add to your strained sauce - cook for another 5 minutes on low heat. Sweeten with honey to your liking and season to taste. Roast the whole cherries in the oven with the butter at 180°C for 3 minutes.