We were lucky enough to score a wee bit of Sean Thackrey's amazing 2008 Orion Rossi Vineyard, St Helena Red Blend, about which Robert Parker opined:  "Marching to the beat of a drummer largely unknown to any other winemaker in California, Sean Thackerey continues to produce some extraordinary wines, in this case from a field blend planted in 1905. This is clearly a Rhone Ranger blend, with a dense ruby/purple color and loads of incense, camphor, blue and black fruits, earth, and spice. Full-bodied, rich, and bursting with personality, the wine is unique/singular, with an intensity that has to be tasted to be believed. Drink it over the next decade or more. 95 points"

This Rhone-style red is the stuff of legends (the 2007 got 98+ points from Parker). If you are lucky enough to procure a bottle, it will be because you did not wait around for scores. According to Robert Parker: "One of California's most iconic and mystical winemakers, Sean Thackrey has logged in 20 or more vintages of consistently stunning wines that perhaps say it all with the simple quote on his label: -Sean A. Thackrey, Vintner, Bolinas, California." (08/09)

One bottle allocation

RECIPE Whole Boneless Rib Eye with Chimichurri and Salt Crust Potatoes with Marjoram  Serves 4


The following recipe (actually a combination of two separate recipes) is from the cookbook, Seven Fires, Grilling the Argentina Way, by Francis Mallmann, the very talented Argentinian chef. I was very fortunate to have had the opportunity to eat at his brilliant restaurant 1884 in Mendoza. Set inside an old winery, with a beautiful inner courtyard, it was an experience I will never forget.
 

• 1 cup water
• 1tablespoon kosher salt
• 1 head garlic, peeled and minced fine
• 1 cup packed parsley leaves chopped fine
• 1 cup packed oregano leaves chopped fine
• 2 teaspoons crushed red pepper flakes
• ¼ cup red wine vinegar
• ½ cup extra virgin olive

Bring the water to a boil, add the salt and stir until it dissolves. Remove from the heat and allow to cool. In a medium bowl mix the garlic, herbs and pepper flakes. Whisk in the vinegar, then the oil followed by the salt water. Transfer to a container and refrigerate until ready to use. Best made 1 day in advance.
 

• 1 Boneless Rib-Eye Roast, 3-5 pounds
• Kosher Salt

Heat the oven to 450F. Sprinkle the meat with the kosher salt and coat on all sides with the Chimichurri sauce. Place on a rack in a large roasting pan and roast 20 minutes. Lower the heat to 350F and roast approx 10 minutes more per pound to125F for medium rare. Transfer to a cutting board to rest 10 minutes before carving.
 

• 4 Yukon Gold Potatoes
• 4 Marjoram sprigs
• 4 pounds kosher salt
• Extra virgin olive oil

Scrub the potatoes and make an incision lengthwise in each potato and insert the sprig of marjoram.

Empty the salt into the kitchen sink, or a large basin. Pour one cup of water over the salt and mix to combine. The mixture should be the consistency of damp snow-add more water if needed. Make a bed of half the moistened salt in a 9”x13” roasting pan. Nestle the potatoes into the pan, spacing them evenly without touching the sides of the pan. Cover with the remaining salt, patting it down so that the potatoes are completely encased in salt. Place in the oven when the meat is approx halfway.

Bake for 30 minutes. Remove the pan from the oven allow to rest for 15 minutes. The potatoes will continue to cook in the crust. Using a wooden mallet, carefully crack the crust and remove the salt using a large spoon. Brush the excess salt form the potatoes with a pastry brush and transfer to a serving platter. Drizzle with the olive oil.

• < Prev
• Next >