Tasting Notes

Our mission is to provide unbiased opinions of the wine being offered. These notes come from up to 10 guests who tasted this wine in a blind tasting format (wine is concealed so their identity is unknown). Why this format? Tasting blind completely throws out any hype associated with a certain winery, style, price point, etc; it forces the taster to accept what is in the glass without any predetermined notions. Our guests utilize Robert Parker's Glossary of Wine Terms for their comments for consistency purposes. In addition, we utilize the wine aroma wheel to enhance ones ability to describe the complexity of wine flavor. Notes are posted on this wine during the tasting to ensure they accurately reflect the impressions.

Selected Wine Tasting Notes of the 2005 Vintage

Technical Data

2003 Vintage Production Notes

The 2003 growing season was excellent and harvest conditions were near perfect. The Cabernet Sauvignon grapes came from Larry Paradays Vineyardn the Aetna Springs area of the Napa Valley. The Merlot grapes came from Thompson vineyard located in the Coombsville area of Napa. The Cabernet franc Grapes came from the Loomis area of Placer County. Each variety was made separately and aged in oak barrels for 18 month and were blended prior to bottling.

2004 Vintage Production Notes

The grapes for this Cabernet Sauvignon are all from the Napa Valley. We combined the grapes of Larry Paradays Vineyards in the Aetna Springs area, the Wehr Vineyards and the Cowan Vineyards in St. Helena.

2005 Vintage Production Notes

The grapes for this Cabernet Sauvignon were grown on the Wilms Ranch in the Aetna Springs area of Napa Valley and was combined with Merlot grapes from the Thompson Vineyard in the Coombsville section of Napa and Cabernet Franc grapes that were grown on the Thalia Vineyard in Sonoma.

Winemaker's Tasting Notes

The 2003 Cabernet Sauvignon's color is dark burgundy with a rich earthy aroma followed by blackberries and currants. The flavor of blackberry greets your palate in the front end. The tannins and acidity are nicely balanced throughout the mid palate and is followed with a long and warm finish that ends with hints of leather and tobacco.

The 2004 Cabernet Sauvignon vintage is filled with aromas of plum, cherry, vanilla and caramel in the nose. The flavor of creamy black cherry and a hint of mint greet you in the front end of the palate. The tannins are finely balanced throughout the mid palate. Hints of anise, sandalwood and smoke linger in the elegant finish of this food friendly wine.

The 2005 Cabernet Sauvignon grapes have a slightly lighter color and a beautiful aroma of vanillin, black cherry, currants and blackberries. A burst of black cherry and blackberry greets you in the font end of the palate. The tannins and acidity are finely balanced throughout the mid palate and is followed by a pleasant finish that ends with a hint a tobacco and smokiness.

Recipe: Short Ribs with Tagliatelle

INGREDIENTS:

• 3 tablespoons olive oil
• 2 ounces chopped pancetta (about 1/2 cup)
• 2 1/2 pounds short ribs
• Salt and Pepper
• 1/4 cup all-purpose flour
• 1 medium onion, chopped
• 1 carrot, chopped
• 1/2 cup fresh parsley leaves
• 2 cloves garlic
• 1 (14-ounce) can tomatoes (whole or diced)
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 2 1/2 cups beef stock
• 3/4 cup red wine (Peter Murphy's works well here)
• 1 pound fresh or dried tagliatelle

PREPARATION/COOKING:

Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls. Serve immediately.

This recipe was found on the Food Network's website.

Visit the Food Network's web site The Food Network.

Serves 4-8