We were wowed by this month's selection - Mara Laughlin Road Russian River Pinot Noir.  This was a powerful, full throttled Pinot with all the bells and whistles - teeny production (six barrels), great provenance (a Martinelli vineyard).  It just needed some time in the bottle.  So we stashed it away in our storage room - waiting for the right moment - now. 

Here's what winemaker Charles Mara has to say about this, his inaugural release of his first Pinot:  "I have waited for over 6 years to produce a Pinot Noir for MARA. You just don't go out and take any Pinot Noir grapes, you have to find the right micro-climate, clones and grower. Laughlin Road Ranch is in the heart of the Russian River Valley where the soil, climate and Pinot Noir clones are just right. Along with that, the grower is one of the most respected for growing Pinot Noir. (Martinelli). This vineyard is contiguous to the well known "Moonshine Vineyard".


The expression of this Pinot Noir shows a brick red color, like Pinot Noir should look like. Swirling the glass it shows rich and slow moving glycerin down the sides of the glass. The nose has a nice cherry, stony, mineral aroma. The taste is long with vanilla, walnuts, truffles and nutmeg spice along with all that fruit. It has very good acidity to have with all kinds of food. This wine will age nicely for the next 4 to 6 years. All these flavors come together from ageing in new French Oak barrels. When you have all the right components Pinot Noir becomes so seductive. There was no fining or filtering of this wine so that we could keep all the fabulous flavors that Pinot Noir offers. There were only 6 barrels produced of this First Release. Don't miss this wine if you like lush Pinot Noir."

Recipe:  Roasted quail with Black Mission Figs, Fennel, and Pine Nuts   serves four

Here is a recipe to take advantage of the figs that are coming into market over the next two months. I like the way figs pick up the sweetness in American Pinot Noir especially in the riper richer offerings like this months Mara. If you don't feel like stuffing the birds, roast them separately and serve them along side this stuffing. Enjoy!

• 4 Quail, boned

Stuffing:

• 2 cups of black mission figs, chopped
• 1 bulb of fennel, diced
• 1 onion, minced
• 1 cup of toasted pine nuts
• 2 cups of crimini mushrooms, sliced
• 1 tbs of saba
• 3 tbs of butter
• salt and pepper

In a large sauté pan melt the butter and add onions and fennel; cook until soft. Add mushrooms and cook until water is released. Add figs and cook for two minutes. Remove from heat and add toasted pine nuts and saba. Season with salt and pepper. Allow to cool. When stuffing is completely cooled, distribute evenly amongst four quail. Do not over fill the cavity of the bird too much or it will spill out during roasting. With a small knife slit a hole through one thigh of each bird and “pull” the other leg through the slit. This will make the birds look like their legs are crossed and will help keep the stuffing in during roasting.

To roast the birds:

Lightly coat each bird with vegetable oil and season with salt and pepper. Place on a roasting rack on a sheet pan and place in 350 F oven for 20 minutes. Check to make sure the stuffing is warm. Remove the birds and allow to rest for five minutes.

To serve:
Sauté some spinach or braising greens and place a small amount on the plate. Slice quail in half lengthwise and place on the greens to expose the stuffing. The birds should show a little pink in the breast meat.

Drizzle a little more saba around the outside of the plate and serve.

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