LIBRATION, LOS CARNEROS, NAPA VALLEY, 2016

Transcription

1 Robert Sinskey Vineyards LIBRATION, LOS CARNEROS, NAPA VALLEY, 2016

2 Libration, Los Carneros, Napa Valley 2

3 NO PRETENSE... by Rob Sinskey Yes, we re talking wine! I feel like a dork when I wear a tie. Even my wife tells me that I just don t look good in one. As a matter of fact, I hate formal-wear. I grew up in a time and a place where dressing up meant putting on a clean pair of jeans and a flannel shirt. I never got used to a suit or a sport coat and am happiest when I don t have to worry about ruining my clothes if the dogs slobber on me, wine spills on me or if I need to use my pant leg to wipe off my hands. I love the craft of wine, but I hate the pretense. Sometimes I just want to enjoy without worrying about anything - what people think, what is the perfect pairing, do I have the right glass all of these things can interfere with the joy of eating, drinking and sharing a table, a bench, or a tailgate. Sometimes I just want a big bottle of something that tastes good to share with my friends over a burger, ribs or whatever strikes me. Now, I am not saying I want to drink just any swill, because if a wine isn t balanced, it is not going to bring pleasure. A balanced wine will work with the broadest array of cuisine so you can chill and serve it with just about anything that strikes your fancy. Libration is RSV s vinous version of a well worn pair of jeans. It just feels right with no pretense. Libration, Los Carneros, Napa Valley 3

4 Winegrowing Notes The libration point is that spot in space where gravity is balanced by two celestial bodies. It is where you can park your spaceship and not have it move while you crack a bottle or two to pair with your Martian pizza. Libration is also when a scale is vacillating just before finding its balance. Libration in wine is all about balance. RSV organically farms everything it produces in five vineyards in the Carneros region and one in the Stags Leap District and makes three Carneros cuvées from a blend of Merlot, Cabernet Sauvignon and/or Cabernet Franc. All are farmed identically but each block of vineyard creates a wine of different character. Having the option to channel different lots of wine to different cuvées provides the opportunity to keep each wine focused. Marcien is the age worthy cuvée and is held back at the winery longer, POV gets a good dollop of Cabernet Franc and falls in the middle of the release schedule, whereas Libration is the most gregarious when young and can be released earlier. Vintage Notes: 2016 was an El Niño year with a bit of rain in late December and early January. Though all of the ponds were full by the end of March, it was still considered a drought year with roughly 60% of average rain fall for Carneros. The weather was temperate with few frost days. Cluster counts and weights were less than average, lending a nice intensity to the Bordeaux varieties. This vintage will be well regarded in the years to come. Aging: The wine was aged in the RSV caves for 17 months in small French oak barrels. Tasting Notes This wine, consisting of Merlot and Cabernet Sauvignon, from RSV s organically farmed Carneros vineyards is like a stroll through a ripe plum orchard or bramble patch with aromas of fresh, sun-kissed grape, boysenberry and red plum fruit. Carneros terroir reveals itself as the wine develops in the glass with notes of fennel, accented by rose and violet. Juicy black cherry bursts at the first sip, while the finish closes with cocoa, cardamom and a pop of pink peppercorn. The wine has full mouthfeel with a supple, silky smooth texture and a long mouth-watering finish. It strikes a beautiful balance between youthful vibrancy with a readiness to drink now. You will be happy to have the equivalent of 2 bottles for one meal as this wine is only bottled in magnums. (6/2018) 988 (6 x 1.5 ltr.) cases produced (Magnums only) Libration, Los Carneros, Napa Valley 4

5 FIRE IT UP! Brambly, juicy but not overwrought - Libration Red is the perfect wine for flame kissed meats, especially these fragrantly spiced kabobs. When grilling season comes round, I say, keep it simple. What better form than to have a glass of Libration red in one hand and a pair of tongs in the other? Fire it up and get the party started! Until the Next Wine... Maria Libration, Los Carneros, Napa Valley 5

6 KOFTA KABOBS If red meat isn t your jam, substitute ground turkey or chicken. For vegetarians, find some nice meaty trumpet or Portobello mushrooms and marinate overnight with the onions, garlic, spices, salt and pepper and a little olive oil. Skewer, then - after grilling - toss with the herbs and a squeeze of lemon juice. Serves 4. 1 pound ground lamb or beef or combination 2 medium garlic cloves, minced ½ medium yellow onion, finely minced or grated 3 tablespoons finely chopped fresh parsley 1 tablespoon finely chopped fresh mint 2 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon ground cinnamon ½ teaspoon ground ginger Freshly ground black pepper 1½ teaspoons kosher salt Tzatziki, recipe follows 1. Ready four 10 to 12-inch skewers. If using bamboo skewers, soak for 15 minutes before using. 2. In a large bowl, mix all ingredients until thoroughly combined. Make a small thin patty and cook in a small sauté pan over medium heat with a little olive oil to check seasoning. Add more salt and pepper to taste if desired. 3. Take ½ cup of the meat mixture and form into a meatball. Thread onto the skewer and roll the meat in your hands to flatten it into a long egg type shape. Repeat with the remaining meat mixture. 4.Heat grill to high heat. Place kebabs on grill and cook for about 6 minutes. Turn and cook another 6 minutes or until the meat is no longer pink. Remove from the grill. 5. Serve with tzatziki & pita bread if desired. TZATZIKI ½ english cucumber Kosher salt 2 cups plain Greek yogurt 1 tablespoon lemon juice ¼ teaspoon ground cumin 1 small garlic clove, minced 3 tablespoons fresh dill, finely chopped 1. Wash, dry and grate the cucumber into a small bowl. Salt with ½ teaspoon kosher salt. Toss and let sit for 10 minutes. 2. Use your hands to squeeze as much of the juice from the grated cucumber as possible. Discard the juice. 3. Mix the grated cucumber with the remaining ingredients. 4. Place the tzatziki in the fridge for minutes to allow the flavors to blend. Libration, Los Carneros, Napa Valley 6

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8 FINE WINES. ORGANIC VINES. Robert Sinskey Vineyards 6320 Silverado Trail Napa, CA robertsinskey.com Winemaker: Jeff Virnig Chef: Maria Helm Sinskey Photos and Text: Rob Sinskey