This month, we're pleased to present a one bottle allocation of 2007 Pisoni Estate Pinot Noir, the flagship wine from the winery that put the Santa Lucia Highlands AVA on the map!
96 points from Parker, who raved: "An exceptional effort from 10-year-old vines, this dense ruby/purple-hued, full-bodied Pinot Noir exhibits a killer aromatic display of black raspberries, forest floor, spring flowers, cola, and a subtle hint of smoke. Although extravagantly rich, it is not overweight, but rather well-delineated and pure. This is a full-bodied tour de force in Pinot Noir winemaking that has the aromatic complexity of a grand cru Burgundy, but the sensational fruit, glycerin, texture, and mouthfeel of the golden state of California. "
Winegrower Gary Pisoni comes from generations of farmers who tended row crops long before he was born. Pisoni enjoyed drinking and collecting fine French wines while in college. When he graduated, he was eager to find a way into the wine business. When he told his father he wanted to plant grapevines on the family cattle ranch in the Santa Lucia Highlands, he was met with several objections, not the least of which was the cost. Gary countered to his father, “Have you ever been to a $250 lettuce tasting?” His father relented and a legendary vineyard was born in 1982. Gary’s positive energy has made him a household name among Pinot circles.
Gary planted his own-rooted vines in virgin soil. It took ten years of witchers and well drillers to tap into a water source on the sixth try. Water turned the wilderness into a garden and made Gary’s dream come true. The original vines are rumored to be from suitcase cuttings from a famous domaine in Vosne-Romanee, now called the Pisoni clone or selection.
Winemaker son Jeff and grape grower son Mark created the Pisoni label, releasing the first estate Pinot Noir in 1998. A second label, Lucia, debuted in 2000. Pisoni fruit quickly became highly prized in California and Pisoni Vineyard put Santa Lucia Highlands on the map, becoming one of California’s true ‘cult’ vineyards. Many top producers craft a Pisoni vineyard-designate Pinot Noir; Gary Pisoni also manages nearby Garys’ Vineyard with Gary Franscioni.
Generally, the Pisoni Estate Pinot Noir is sold exclusively through a mailing list. We have a good relationship with the winery and were able to wrangle a bottle for each of you.
Roast Leg of Spring Lamb with Haricot Verts and Boulangere Potatoes Serves 6
Spring lamb due to it young age, three to five months old, has a very delicate flavor and a pale pink color. It is so delicate that I would recommend cooking it to medium to achieve the desired texture.
1 whole leg of lamb, about 7 pounds (have your butcher tie the lamb)
12 garlic cloves, peeled
1 cup rosemary leaves, roughly chopped
2 tablespoons fresh thyme, chopped
Sea salt and pepper
2 tablespoons extra-virgin olive oil
2 pounds fingerling potatoes, peeled and sliced 1/2 inch thick
2 tablespoons olive oil
2 onions, thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons flat leaf parsley, chopped
2 teaspoons thyme, chopped
1 teaspoon rosemary, chopped
Sea salt and pepper
2 cups chicken stock
1 1/2 pounds haricot verts, trimmed
2 tablespoons butter
Sea salt and pepper
1 shallot, chopped
2 cups dry red wine
2 cups chicken stock
2 tablespoons unsalted butter
For the lamb:
Cut half the garlic cloves in half, then thinly slice them. Make slits in the lamb and insert the garlic slices into the meat. Chop the remaining cloves.
In a small bowl, combine the chopped garlic, herbs, and olive oil. Season and rub all over the lamb. Cover and allow to sit in the refrigerator for at least an hour and up to 4 hours.
Preheat the oven to 375F.
Lightly oil a large roasting pan. Season the lamb and place in the roasting pan, and roast for about 1 1/2 hours, or it reaches a temperature of 135F. Transfer the lamb to a serving platter, and allow to rest covered with foil for about 3o minutes. Reserve the pan juices in the roasting pan for the jus.
For the potatoes:
In a large saute pan, cook the onions over medium heat, stirring constantly, until softened, about 6 minutes. Add the garlic and cook for about 2 minutes more. Add the potatoes, herbs, and season with the salt and pepper. Cook for about 10 minutes, until the potatoes and onions begin to brown. Add half the chicken stock, stir well, and cook until the liquid reduces a little. Add the rest of the stock and cook until the potatoes are tender and the stock has reduced to a thick glaze. Set aside and keep warm
For the beans:
Cook the beans in a large pot of boiling slated water until tender but still firm. Drain, toss with the butter and season. Keep warm.
For the jus:
Pour off all but 1-2 tablespoons of the fat from the roasting pan. Add the shallot and cook until softened. Add the wine and bring to a boil. Deglaze the pan, using a wooden spoon to scrape up the browned bits. Transfer the contents to a saucepot and set over high heat. Boil for 8-10 minutes until almost dry, add the stock and any collected juices from the resting lamb, and return to the boil. Skim off the foam, and cook until the sauce thickens. Season, strain if needed and swirl in the butter.
Serve on the side with lamb, beans and potatoes.
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