This month's selection is one of the reasons that you joined the Pinot Noir club:  a highly allocated Russian River Pinot Noir that's impossible to find in stores:   Rochioli Russian River Pinot Noir!

One of the great wine families of Sonoma, the Rochiolis’ legacy dates back to the 1930s, which may not be quite as long as the Martinellis, who date back to the late 1800s, but underscores the extraordinary wine culture these families built with their meticulous attention to top vineyard sites, which today are some of the gems of Northern California.

Tom Rochioli’s approach to Pinot Noir is definitely hands-off. He destems 100%. (As he says, “No one eats the stems of apples, peaches, or apricots.”) He ages everything in 100% Francois Frères cooperage, and does not touch the wines until they are racked out of barrel to be assembled for bottling, which is done with neither fining nor filtration.

These consistently brilliant wines are among my favorite Pinot Noirs of California.  The delicious 2008 Pinot Noir Estate (just under 4,000 cases produced) is one of the finest Pinots one can find from Russian River. It exhibits sweet pomegranate, raspberry, cherry, roasted herb notes along with a hint of smoky oak in its seductive, round, opulent personality. It should drink well for 7-8 years.

Allocation:  one bottle

Recipe:  Parsley Crusted Filet of Beef with Chanterelles, Corn and Roasted Beets Serves 4

This recipe highlights a few of the the season's star vegetables in a dish that is not only packed with layers of flavor, but light enough to serve on a warm summers evening with this month's club selection.

• 2 small red beets
• 2 sprigs thyme
• 3 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 4 tablespoons parsley, chopped
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 1/4 cup toasted breadcrumbs
• 2 tablespoons Dijon mustard
• 4 filet mignons, about 6 ounces each
• 1 small shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 pound chanterelles
• 2 ears of corn, kernels removed

Wrap the beets and thyme in foil and roast in a 350F until tender. Remove from the oven and allow to cool slightly. Using a kitchen towel, peel the beets and cut into 1’ cubes. Place in a bowl and add salt, pepper, balsamic pepper and extra virgin olive oil. Allow to marinate at least 4 hours or overnight. Bring to room temperature before serving.

Mix the parsley, melted butter, olive oil and toasted breadcrumbs together to combine. Season with salt and pepper.

Season the meat with salt and pepper. Heat a large skillet over high heat. When hot, add the filets and sear on all sides for 2 minutes until brown. Remove form the heat and brush with the mustard. Pack the parsley breadcrumbs firmly on top. Transfer to the oven and roast to medium-rare (115-120F). Remove from the oven and cover loosely with foil to keep warm.

Heat a large saute pan over medium-high heat, melt 2 tablespoons butter and add the shallots and garlic. Cook until softened. Add the chanterelles, cook a few minutes and add the corn. Cook until the chanterelles are golden brown and the corn is softened. Season to taste with salt and pepper.
Place a mound of beets on each plate and top with a filet mignon. Spoon some of the juice from the beets around and over the meat. Top with the chanterelles and corn and serve immediately.

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