2007 is shaping up to be a phenomenal year for Napa Cabs, and we've finally gotten on the list to offer you some wine from the amazing Lewis Cellars!
This month, we offer a choice of two classic Napa Cabernets, both from Lewis Cellars: 2007 Cabernet Sauvignon Hillstone Vineyard Napa Valley and 2007 Cabernet Sauvignon Napa Valley.
Lewis Cellars is a small, family owned and operated winery in the Oak Knoll AVA. Each year, Randy and Debbie Lewis produce 8,500 cases of Cabernet Sauvignon, Merlot, Syrah, and Chardonnay. The winery sources its red grapes from Oakville, Rutherford, St Helena, and Calistoga, and Chardonnay from Carneros, Oak Knoll, and Russian River Valley. Lewis Cellars is one of the most consistently impressive producers in California. Since debuting their label in 1994, Randy and Debbie Lewis have continued to pinpoint great vineyards to source their wines.
This is the fourth release of Lewis' Hillstone Cabernet, made from a grapes grown in a small hillside vineyard at the Rutherford home of Carol and George Biel. In 2004 and 2005 less than 4 barrels of "Hillstone Vineyard" were produced, exclusively for the Biel's Hillstone Restaurant Group. In 2006 and again for 2007, production was expanded to 10 barrels, increasing availability for a limited time. Planted in 1993, the vines at Hillstone Vineyard are rooted in cobbly, light loam soils, terraced on a steep, west-facing slope in Rutherford. 100% Cabernet Sauvignon aged in all new French oak, the 2007 Hillstone is big and brooding with brambly oak spices, tobacco and Turkish coffee. Ripe and round at its black-fruited core, the wine is polished with fine, sinewy tannins.
The 2007 has not yet been reviewed by the pundits, but the Wine Spectator gave the '06 95 points: A seductive style shaped by creamy vanilla-tinged oak, this is complex, full-bodied and intense, without being heavy or tannic. Offers pure, ripe Cabernet fruit that's centered on currant, blackberry and black cherry. Ends with ripe, chewy tannins that linger.
The 2007 Lewis Napa Cabernet is crafted from a collection of small hillside vineyards in Calistoga, Oak Knoll and Pritchard Hill. With precise handling and a high compression ratio this wine is tuned for the track. Packed with lavish oak, cloves, toffee and spicy blue-black fruits, the broad power band palate is matched with fine, grippy tannins bringing focus and length to this endurance racer. 2,000 cases produced.
Like the Hillstone, the '07 Napa has not yet been reviewed. The Wine Spectator loved the '06, giving it 93 points: Powerful, ripe, fleshy and full-bodied, with rich, intense smoky currant, blackberry and black cherry fruit that's still chunky and rustic, yet well-focused and structured.
RECIPE: Pot-Roasted Venison with Lentils, Beets and Shallots serves 8
* 1/3 cup olive oil
* 2 onions, finely chopped
* 3 garlic cloves, finely chopped
* Rind of half an orange, removed with a peeler
* 2 teaspoons juniper berries, crushed
* 3 cups dry red wine
* 8 pieces of venison osso buco
* 1 1/4 cups of small green lentils
* 2 cups veal stock
* 1 bunch each of baby red and gold beets, trimmed, scrubbed and halved
* 12 shallots
* 2 tablespoons extra-virgin olive oil
* 2 tablesppons cider vinegar
* 2 tablespoons thyme
* 1 tablespoons brown sugar
Heat half the oil in a saucepan, add the onion and garlic and cook over medium heat until soft (7-10 minutes). Add orange rind and juniper berries and cook until fragrant (2-3 minutes). Add wine, bring to the boil (3-5 minutes), reduce heat to low and simmer to infuse (5 minutes), then cool. Place venison in a non-reactive dish (see note), pour over cooled wine mixture, turn to coat, cover and refrigerate overnight, turning occasionally.
Preheat oven to 275F. Remove venison from marinade and pat dry. Strain the marinade, reserving solids and liquid separately. Heat remaining olive oil in a casserole over medium-high heat, sear venison, turning occasionally until brown (3-5 minutes), transfer to a plate and set aside. Reduce heat to medium, add reserved vegetables to casserole and cook until heated through (2-3 minutes). Add lentils, stirring to combine. Place venison on top, pour over veal stock and reserved marinade, bring to the simmer (3-5 minutes). Cover, place in oven and cook, turning meat halfway through cooking, until meat is tender and just falling off the bone (2-2½ hours).
Meanwhile, for roast beetroot and shallots, combine beetroot, shallots and olive oil in a roasting pan and season to taste. Roast until tender (1-1½ hours). Remove from oven, add remaining ingredients, toss to combine and keep warm. Serve venison with lentils and sauce spooned over, and roast beetroot and shallots to the side.
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