We were able to source yet another  fabulous 2007 Chateauneuf du Pape for you! 

Eric Marquis is one of the most respected growers in Chateauneuf-du-Pape, farming substantial holdings in primarily La Crau, followed by Valori, and La Crista.  He works alongside his aging but hearty father, who knows the worth of a full-throated red wine after a long day's work in the vines.  Eric has supplied fruit to many a great domaine over the years and agreed in 2007, for the first time, to bottle a wine under his own label exclusively for Vintage '59 Imports.

The Marquis de Ravardel 2007 Chateauneuf-du-Pape is a cuvee of 100% Grenache that is an embodiment of the power that can result from the combination of old vines, a ripe vintage, and the unadorned winemaking of a bygone era.  No pomp.  No scores.  No new oak or $100 price tags.  Just Chateauneuf-du-Pape.
Aromas of spicy black fruits, mingled with hints of garrigue. On the palette the wine is juicy, with a pleasant jamminess that is reflective of the vintage, and it finishes with beautifully ripe tannins.

This is a very good Chateauneuf at a very attractive price.

Recipe: Ribeye Steak with Green Herb Sauce, Arugula, Olives and Baby Potatoes Serves 2 to 4

A thick, well-marbled steak, such as a rib eye, strip, or porterhouse, works best for this olive oil and herb-topped steak dish. The dressing in this recipe has many uses, such as a stuffing for chicken breasts, or a crust for lamb or a topping for oven roasted fish.

1 cup packed basil leaves
1 cup packed flat-leaf parsley leaves
2 tablespoons. packed fresh oregano leaves
1 tablespoon packed fresh rosemary leaves
1 tablespoon. packed fresh thyme leaves
1 tablespoon packed fresh tarragon leaves
2 cloves garlic, minced
3⁄4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 rib-eye steak, thick cut about 24 ounces
Salad:
12 fingerling potatoes, cut in half lengthwise
3 large handfuls of Arugula
1 cup pitted black olives
2 tablespoons toasted almonds
1 garlic clove
3 sprigs flat leaf parsley, leaves only
4 large basil leaves
2 sprigs of thyme, leaves only
2 sprigs of tarragon
4 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper


Put the herbs and garlic on a cutting board and finely chop together with a large knife. Transfer herb mixture to a small bowl and stir in 3⁄4 cup oil. Season herb sauce with salt and pepper, cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld. Meanwhile, put steak on a plate; season generously with salt and pepper and rub with the remaining oil.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat an oiled grill pan over medium-high heat.) Cook steak, flipping once, until browned and cooked to desired doneness, 8–10 minutes for medium rare. Transfer steak to a platter and let rest for 5 minutes. Slice steak against the grain and spoon some reserved sauce over top.
While the steak is cooking, place 1/2 cup of the olives, almonds, parsley, basil, garlic, tarragon, thyme and lemon juice in a food processor and pulse until coarse and the size of breadcrumbs. Slowly add the olive oil, and continue to puree until combined but still slightly coarse. Adjust seasoning if necessary. Cook the potatoes in boiling salted water until tender, remove from the heat and allow to cool to room temperature. Place in a bowl and toss gently with the olive and almond dressing. Add the arugula, and toss gently to combine. Serve the salad on the side with the steak.

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