This month, we're pleased to present two great wines:  2007 Robert Craig Cabernet Sauvignon Howell Mountain and 2007 Robert Craig Cabernet Sauvignon Mt. Veeder

Your allocation is for one bottle of either bottling, but we have enough on hand so that you can buy one of each. 

Mt Veeder: Varietal Composition: 85% Cabernet Sauvignon, 12% Merlot  3%  Malbec

When Robert Craig first came to Napa Valley in the late 1970’s, he headed to Mt. Veeder in the southwestern Mayacamas range. There he spent the next 12 years learning about mountain vineyards and came to regard Mt. Veeder one of the premiere Appellations for world-class Cabernet Sauvignons. His first Mt. Veeder Cabernet was made in 1993. Fifteen vintages later, the 2008 offering is the  true expression of a mountain Cabernet Sauvignon, brimming with deep black fruit and balanced by round, supple tannins and bright acidity that offer the structure for long-term aging.

Heady perfume of deep black plum, currant, cocoa and cassis, enlivened by Bordeaux-style notes of graphite, tobacco and cedar. Formidable entry of Mt. Veeder black fruit, sweet cassis, currant and cocoa powder flows across the palate, underlain with pencil lead, lively mineral notes, and a hint of burning embers. Huge, persistent core of deep black cherry and berry powers through the finish, bolstered by fine-grained mountain tannins and enlivened by bracing acidity.

This is among the most ageworthy of Craig's  mountain Cabernets. Patience will be rewarded with 20+ years of enjoyment. Decanting recommended.

This single-vineyard source that Robert Craig helped to plant in 1990 is located at 1800 feet along the mountain’s summit. The steep contours of this 26-acre site offer quintessential Mt. Veeder terrain with multiple hillside exposures and changes in elevation. The resulting microclimates create varied weather patterns which influence grape development and ripening. The well-drained sandstone and blue shale soils provide an ideal foundation for growing small, concentrated berries.

"It didn’t take long to coax some spice box, cedar, cassis, truffle, and chocolate out of the aromas. In the mouth, the wine is dense, full-bodied, but very tannic, almost atypically so for a 2007. I would forget it for at least 3-4 years and drink it over the following two decades." 93+ Robert Parker

Howell Mountain: Varietal Composition: 86% Cabernet Sauvignon, 10% Merlot, 2% Cabernet Franc, 2% Petit Verdot 

The winery’s estate vineyard at 2300 feet. Rich and intense, displaying classic Howell Mountain perfume and flavors of wild berry, pepper and warm spice. Fine-grained tannins for aging.

Leaps out of the glass with vibrant red currant, wild raspberry and black cherry, further enlivened by notes of cracked pepper, lavender, savory spices, warm red rock and Howell Mountain bramble.  A rich, ripe entry brings forth intense blackberry and raspberry, underlain with signature Howell Mountain pepper and spice, espresso bean and vanilla cream. The pure, dark fruit flows seamlessly from mid-palate to a full-throttle finish.

Howell Mountain’s rugged terrain produces among Napa Valley’s most acclaimed and sought-after Cabernets. Our estate vineyard and winery are located at the highest elevation, along a ridgeline overlooking the Valley at nearly 2300 feet. The red and brown volcanic soils are thin, rocky and well-drained, causing the vines to struggle for water and nutrients and creating small berries that are intensely flavored. Daytime temperatures are moderate and nights are warmer, translating into an extended growing season that allows the berries to ripen slowly.

Mountain berry, wildflower, warm spice, and pepper flow through this signature Howell Mountain Cabernet. Unfiltered and unfined, the 2007 vintage is a seamless wine, with all of the elements in the right place to create exceptional balance and complexity. Decanting highly recommended.

"The 2007 Cabernet Sauvignon Howell Mountain is prodigious. There is something here that reminds me of a top-notch La Mission Haut-Brion, whether it is the subtle charcoal/burning embers character, the blue and black fruits, the hint of espresso roast, the saturated purple color, or the full-bodied, powerful flavors. This is an extraordinary, massively endowed wine, but with great precision and purity. Forget it for 5 years and drink it over the following 25+." Robert Parker:  96 Points

Robert Parker:  "Not only is there not a single disappointment in this portfolio, but these are all noteworthy wines, with thrilling levels of quality. Moreover, they are moderately priced for Napa Valley as well as ageworthy. I think these are the finest wines that I have ever tasted from Robert Craig Cellars."

The Wine Spectator called Robert Craig Winery one of the top 50 Napa Valley Cabernet Wineries.   “Napa Valley is America's undisputed heartland of Cabernet Sauvignon. In terms of quality, production and reputation, this is California's world-class wine, in the same league as the monumental reds of Bordeaux, Australia and Italy. The wine's exalted status raises a question for savvy wine lovers and collectors - Which are the best Napa Cabernets?". . . .Robert Craig is ranked among the Wine Spectator's Top 50 Napa Valley Cabernets based on ratings garnered over the past 15 years."

Robert Craig celebrates three decades as a Napa Valley “mountain man,” producing distinctive Cabernet Sauvignons from vineyards in the highest, most remote reaches of the Valley.

He has been a pioneer in Napa Valley mountain vineyards and a visionary in creating a new wine style for mountain Cabernets that emphasizes ripe fruit, supple tannins, and early balance and integration.

During the 1980’s, Bob developed over 300 acres of vineyards on Mt. Veeder and served as general manager of the Hess Collection Winery. Along the way, he spearheaded the campaign to have Mt. Veeder designated as a special appellation district in 1990 and consulted on the Spring Mountain Appellation.

The opportunity to start his own winery in 1992 with three long-time friends was the realization of a long-held dream to hand-craft small quantities of Cabernet Sauvignon from great winegrowing appellations of Napa Valley. His first Cabernet debuted in 1995. In 2002, the Craig family completed a state-of- the-art winery located at nearly 2300 feet along the summit of Howell Mountain.

Recipe:  Grilled Steak with Composed Butter. 

Here's a recipe for a composed butter.  I won't insult you by telling you how to grill meat.  But here's eight things to remember about steaks.

1. Buy good meat.  For bold flavor and peace of mind look for grass-fed, grain-finished steaks from the rib or short loin.
2. Bring your steak to room temperature before grilling.  It'll cook faster and stay juicy.
3. Salt boldly. Salt your steak before you put it on the grill, and again before serving.
4. Before you grill, make sure the steak is dry and lightly oiled; it'll brown beautifully.
5. Sear the steak over high heat, then cook gently to finish.  Grill over intense heat for 3-5 minutes per side, then move the meat to a cooler spot on the grill to cook it through.  Don't overcook.
6.  Use a meat thermometer and aim for between 125°-130° F. for rare, 130°-135° F. for medium.
7.  After you pull it off the grill, let the steak rest for 5 minutes before serving. Set the steak on a plate in an 170 F. oven, or tent it with foil on the counter.
8. Top with a few pats of he butter below; you'll thank me later.

Roquefort Composed Butter  Makes about 1 cup

1/3 pound, unsalted butter (room temperature)
2 small shallots - finely chopped
1 large clove, garlic - minced
3 ounces, Roquefort  - crumbled
1/2 teaspoon, minced fresh thyme leaves (or 1/2 teaspoon, dried thyme)
1/2 tablespoon, red wine vinegar
coarse salt and fresh-ground black pepper to taste
    
Melt one tablespoon of the butter in a small skillet over medium heat. Add the shallots and garlic, and sauté until the shallots are soft, but not browned - about 5 minutes. Set aside to cool.

Beat the remaining butter by hand with a wooden spoon, or by mixer using a flat whip, until soft and creamy. Into the whipped butter, beat the cooled butter/shallot/garlic mixture, the Roquefort, thyme and vinegar. Blend thoroughly, season with salt and pepper; taste for seasonings, adding salt or vinegar as needed.

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