Rancho Victoria Vineyard is located on a historic cattle ranch just outside the quaint town of Plymouth. Our tasting room is built where the old scale house stood and still has the original scale with notes dating as far back as 1917.
Surrounding the tasting room are the vines of our Primitivo varietal that Rancho Victoria Vineyard has become well known for. Our Primitivo is a wine that is perfect for sharing during gatherings of friends and family celebrating any occasion.
With this wine, we showcase a smoother style, creating a rich but not too spicy rendition of the varietal. Then nose greets you with a seductive aroma of ripe raspberry and star anise. As the flavor pulls along your tongue with ripe cherry, fresh strawberry, and bramble berries, the bottom of the palate and aromatics give a warm backdrop that has a lingering hint of Tahitian vanilla. The tannins are restrained as well, so you can pair medium bodied foods like our region's popular Tri-Tip steak with chimichurri sauce.
Below, our Tasting Room and Wine Club Manger, Sommelier Victor Turinsky, has shared with us a recipe for you to share with all of your friends and family.
One 4-5lb Tri tip
Season Tri-Tip Liberally with your favorite rub and set out for 30 minutes at room temperature. Set grill temperature to 225 degrees F. Place Tri-Tip in center of grill and grill for 1 1/2 hours until inside temp reaches 125 degrees F.
Remove meat from grill to rest. Turn grill up to 450 and heat for 10 - 15 minutes.
Place Tri-Tip back on grill to sear on both sides for 5 minutes per side.
Remove from grill, slice and serve with sauce.
Chimichurri Sauce
Blend together:
2 cups packed fresh Italian parsley
4 tsp dried oregano or 1/4 cup packed fresh oregano leaves
4 Medium garlic cloves, peeled and smashed
1 cup extra virgin olive oil 1/4 cup red wine vinegar
1/2 tsp Kosher salt
Freshly ground black pepper
1/2 tsp red pepper flakes
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