Our Merlot is full, rich & opulent. Deep, generous fruit wedded to smooth French oak gives an outstanding long smooth finish. A full bodied Merlot which will go the distance.Enjoy with beef, duck, pork, pizza, pasta & stews.

Flinders Bay Merlot



Ingredients (serves 8)

  • 8 thin slices round pancetta (see note)
  • 1.2kg piece beef eye fillet
  • Olive oil, to rub
  • 3 small sprigs rosemary
  • 250g small seedless red grapes on the vine, cut into small bunches
  • 25g butter, chopped
  • 125ml (1/2 cup) red wine

Tarragon sauce

  • 1 bunch tarragon, leaves picked, roughly chopped
  • 1/2 cup packed flat-leaf parsley leaves, roughly chopped
  • 1 eschalot, finely chopped
  • 45g can anchovies in olive oil, drained, finely chopped
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 tsp red wine vinegar

  1. Preheat oven to 250C. Place 4 slices of pancetta, slightly overlapping, on a work surface. Place the beef on top, then bring the pancetta slices up around the beef (if the pancetta is sufficiently thin, it should stick to the beef easily). Place the remaining slices of pancetta over the top of the beef. Using kitchen string, tie wrapped beef at 4cm intervals. Rub well with oil.
  2. Preheat a large, heavy-based, ovenproof frying pan over medium–high heat, then brown the wrapped beef, turning occasionally, for 5 minutes.
  3. Tuck rosemary sprigs under string. Transfer the pan to the oven and roast beef for 20 minutes. Add grapes to the pan and scatter butter around the beef, pour over wine, then roast the beef for a further 10 minutes for medium or until cooked to your liking. Remove from oven, cover pan loosely with foil and rest beef for 15 minutes.
  4. To make tarragon sauce, combine all the ingredients in a small bowl and season with salt and pepper.
  5. Stir tarragon sauce into the pan juices. Thickly slice beef fillet and serve immediately.