It's no secret that we love wines from Owen Roe Winery here at Farmstead. Throughout the years, we've carried nearly 30 different wines from their Corvidae, Sharecropper's, O'Reilly's, and Owen Roe brands. 

So it was only a matter of time that one of their amazing Washington State wines would bubble up to the High End Club!

This month, we feature Owen Roe Slide Mountain Cabernet Franc, 100% Cabernet Franc.  

Owen Roe Slide Mountain Cabernet Franc 08 - only 90 cases made. From the Slide Mountain Vineyard,  located at the farthest west-end of the Yakima Valley at elevations of over 1500 feet. This is a tiny block of only 3/4 acres which yielded deliciously balanced fruit.

The wine is aged in previously used French Oak barrels in order to mature the wine gracefully without imparting oaky flavors. The wine is ripe and very silky with notes of aromatic cedar and spice. The depth of concentration and fragrance with trademark tobacco and green olive flavors make this a complete, well-balanced wine. The Slide Mountain Cabernet Franc has violet perfume to match green olive flavors with lovely berry fruit and sweet tobacco notes on the finish meld to form a wonderfully complex and complete wine.

Recipe:  Grilled Spiced Ribeye Steaks with Sweet Potatoes and Quick Chipotle Aioli  Serves Four

* 4 tablespoons unsalted butter
* 1 garlic clove minced
* 2 limes zested and juiced
* Sea salt to taste
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons smoked paprika
* 4 ribeye steaks, about 12 ounces each
* 2 large sweet potatoes
* 1 cup mayonaisse
* 2 tablespoons chipotles in adobo sauce
* 1 ripe avocado, peeled and diced into medium size pieces
* 1/2 lemon juiced
* 1/4 small red onion, thinly sliced
* 3 sprigs cilantro, leaves only


Cut the sweet potatoes in half crosswise and then cut lengthwis into thick steak frites. Toss with a tiny amount of oil and sea salt and pepper and place on a sheetpan. Cook in a 375F for about 45 minutes until tender. Remove and keep warm.

While the sweet potatoes are cooking, light a charcoal grill or heat a gas grill to high. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. In another bowl, combine the paprika and cumin, and 1 1/2 teaspoons of sea salt. Rub the mixture all over the steaks.

Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to plates and allow to rest for about 5 minutes.
Place the mayo and chipotles in a food processor and blend until smooth.

Toss the avocado with the lime juice, red onion and cilantro Season with salt and pepper.
Serve the steaks topped with the avocado salad. Serve the sweet potatoes on the side with the aioli.

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