This month, we have a great selection of Napa Cab for you to choose from - both from the fabulous Bonded Winery Number Nine - home of Ghost Block Cabernet Sauvignon and Oakville Cabernet Sauvignon.
In 1877 the 9th bonded winery in California was established. That same winery is now home to Ghost Block, and Oakville Winery. The Bonded Winery #9 portfolio of brands is owned by a family that has been harvesting grapes in the Napa Valley for more than 100 years. The vineyards, in both the Oakville and Yountville appellations, are a sprawling 635 acres and 100% of the acres are certified organic.
The Company is committed to growing grapes without the use of chemicals. Certified by the California Certified Organic Farmers, Bonded Winery #9 uses organic vineyard management techniques. Selective leaf and shoot removal reduces fungus and mildew pressure. Cover crops like oats, peas, mustard and vetch, are planted between rows to naturally inhibit soil erosion, reduce dust, restore nutrients and encourage microbiological activity. Even grape skins and stems are composted after harvest and added back to the soil, replenishing nitrogen and potassium and increasing microbiological activity.
2006 Oakville Cabernet Sauvignon Black velvet color with smoked blueberries and pie crust notes to the nose. Soft and rich, with loads of cassis fruit. This is comfort Cabernet, ready to drink right this minute, with lots of lovely flavors. "This ageworthy Cab merits comparison with some of its far more expensive Oakville neighbors. Dry and balanced, with ultrarefined tannins, it shows complex flavors of creme de cassis, minerals and cedar. Just beautiful. Noteworthy for listing all its ingredients on the back label. Drink now through 2012. "Editor’s Choice, 94 Points The Wine Enthusiast.
2006 Ghost Block Cabernet Sauvignon The fruit for the 2006 Ghost Block Cabernet Sauvignon comes from the Rock Cairn vineyard. The 24 year old vineyard in Oakville, Napa Valley. The site is comprised of deep, gravelly loam with a western exposure, and the vines produce very concentrated fruit late in the season. The 2006 growing season was extended and cool with a light crop. As always patience, crop management and vine management were critical in order to allow flavors to develop before
picking. The season dragged on as temperatures were cooler in September and October, but this allowed for maximum flavors to develop. The 2006 vintage has bright and elegant aromas of cherry, blackberry, tobacco, spice and roses. On the palate the wine leads into a balanced and full attack of ripe blackberries, cherries with deep dark chocolate and coffee in the mid-palate, to a long and lingering finish of toffee, orange peel, and cherries. Well balanced with great weight and structure. Will cellar well. 91 points Parker.
Refer a Friend Promotion: From now through March 31, we'll give you either a $10 Farmstead Gift Certificate or a Bottle of Wine for every new Wine Club membership that you bring to us.
Hangar Steak with Bordelaise Sauce, Shoestring Potatoes and Watercress Salad Serves Four
I don't think there is anything more enjoyable than a steak with Bordelaise sauce, some potatoes and a big bottle of gutsy, rich, savory red wine. I'll leave it at that!
* 4 ounces beef bone marrow, cut into 1/2 inch pieces *
* 1 ounce unsalted butter
* 8 shallots, thinly sliced
* 1 tablespoon sherry vinegar
* 1 teaspoon heavy cream
* 1/2 teaspoon lemon juice
* 1 pound of russet potatoes, cut into matchstick size pieces
* 1 tablespoon olive oil
* 4 hanger steaks, about 7 to 8 ounces each
* 2 ounces watercress, washed, leaves picked and dried
* 1 1/2 teaspoons walnut oil
* 1/4 cup extra-virgin olive oil
* 1/2 teaspoon Dijon mustard
* 1 teaspoon white wine vinegar
* 1/2 teaspoon sherry vinegar
* 1 bottle dry red wine
* 2 cups ruby port
* 1 head garlic, halved widthways
* 2 sprigs thyme
* 1 fresh bay leaf
* 1 teaspoon whole black peppercorns, crushed
* 2 cups beef stock
For red wine sauce, combine all the red wine, port, half the shallots, garlic, thyme, bat leaf, and whole black peppercorns in a saucepan over medium heat and bring to the boil, reduce heat and simmer for 30 minutes or until reduced to 1 cup. Remove from heat, add the beef stock, return to the boil and cook for 15 minutes or until reduced by half, then strain through a fine sieve, discarding solids.
Blanch bone marrow in boiling water for a few seconds, drain on absorbent paper and set aside. Heat butter in a saute pan over low heat and cook the remaining shallots for 5 minutes or until soft but not colored. Increase heat to medium, add sherry vinegar and boil for a few seconds. Add red wine sauce, bring to the boil, reduce heat and simmer for 10 minutes or until thick and reduced to 1 cup. Add bone marrow, cream and lemon juice and season to taste with sea salt and freshly ground black pepper. Set sauce aside and cover to keep warm.
Heat 6 inches of vegetable oil in a deep-fryer or large deep saucepan to 350F and deep-fry the potatoes for 3-5 minutes or until golden and crisp, then drain on absorbent paper and season with sea salt.
Heat olive oil in a large frying pan on high heat and cook steaks for 3 minutes on each side for medium rare or until cooked to your liking, then rest for 5 minutes.
For walnut vinaigrette, whisk together ingredients in a bowl to combine and season to taste. Place watercress in a separate bowl, drizzle with vinaigrette and toss to combine.
To serve, place steaks onto plates, spoon over warm Bordelaise sauce and serve with fries and watercress salad on the side.
*Beef bone marrow is available from most specialty butchers, but you may need to pre-order it.
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