Robert Sinskey Vineyards. Cabernet Franc, Vandal Vineyard, Los Carneros, napa Valley, 2009

Transcription

1 Robert Sinskey Vineyards Cabernet Franc, Vandal Vineyard, Los Carneros, napa Valley, 2009

2 Traditional Franc... touch the past, embrace today! by Rob Sinskey We all make our own traditions - little family rituals to re-connect with family, friends and simpler times. A favorite tradition for this family takes place every summer in Little Compton, Rhode Island. This agrarian beach community is a throwback to another era, a place where kids roam from cabin to cabin, the bicycle is the preferred method of transportation and we all share in a moveable feast - migrating parties that find us in one person s home for lunch, another for an afternoon glass of wine and then sunset at the beach with a giant paella cooking over an open fire. However, the Fourth of July BBQ potluck is the definitive party tradition with steaks on the grill, fresh husked corn, watermelon, farm fresh salads, chips and dips... and we bring the wine! Made with respect for tradition, our Cabernet Franc seemed like the perfect choice for grilled steak. I think the pictures tell the story of good friends, good food and a delicious wine. Cheers, Rob

3 Cabernet Franc, Vandal VIneyard, Los Carneros, Napa Valley,

4 A classic Phillips bicycle is the preferred method of transportation for a bottle of 2009 Vandal Vineyard Cabernet Franc.

5 Cabernet Franc, Vandal Vineyard, Los Carneros, Napa Valley,

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7 Wine Growing Notes The Vandal Vineyard, in the Northern reaches of the Carneros, is a living organic and Biodynamic farm. Trees top the hills and cover crops adorn the land between the vines. Sheep graze in the winter, birth their lambs in the spring, have their wool sheared before the heat of summer arrives and a few grace our table in the fall. It is the cycle of life. The sheep reduce tractor use, enrich the soil, keep us warm with their wool and nurture us with their meat. Fortunately we can celebrate with a glass of Cabernet Franc made better by their existence. A long cool growing season defined the 2009 vintage resulting in great flavor development, round tannins and relatively low alcohol for a deliciously elegant wine. The grapes were harvested just before the fall rains and, once fermented, the wine was cave aged in about 30% new French oak barrels for two years. Tasting Notes A traditional style of Franc from Napa s Right Bank - the upper Carneros region - this wine exhibits New World precision with Old World sensibilities. Supple and elegant, it has gorgeous aromas and flavors of black fruits backed by nuanced notes of bramble, earth, and spice. It shows finesse on the mid palate as lingering tannins balance the bright cherry fruit. Fork to mouth, glass to lips, smile! Repeat as necessary. 496 cases produced (12x750ml) Cabernet Franc, Vandal Vineyard, Los Carneros, Napa Valley,

8 8 Cabernet Franc, vandal Vineyard, Los Carneros, Napa Valley, 2009

9 A Little Zip There s nothing like a thick, dry-aged steak with its rich, juicy, melt-in-your-mouth texture. However, too much richness can drag down your palate. A counter-balance for the richness is key to transform good into sublime. RSV Cabernet Franc provides a nice balance to a rich cut of meat such as a 2-inch thick porterhouse. The wine s beautiful core of dark berries and plum, brushed with cocoa and kissed with violets nicely counters its ripe, medium textured tannins and bright acidity, providing a lift to your palate after each bite of steak. RSV s not so secret steak sauce also provides a nice counter-balance to the richness of the meat for a fine trio at the table - a dash of steak sauce, a bite of meat and a sip of wine - delicious! Not into meat? Try this sauce to spark up grilled meaty mushrooms or even extra firm tofu. Until the next wine Maria

10 RSV Steak Sauce Add a pinch of chili flakes for a bit of spice or a little Sweet Pimenton for a hint of smokiness. Yield: 1 cup 1 tablespoon extra virgin olive oil 1/2 cup raisins 1/4 cup minced shallots 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1/4 cup tomato puree 1 teaspoon fresh thyme leaves 1/4 teaspoon ground black pepper 1 teaspoon salt 2 cups water 1/4 cup finely chopped flat leaf parsley 1. Heat a medium sized saucepan over medium heat. Add the olive oil then the raisins and shallots. Sauté 1 to 2 minutes until the shallots are golden. 2. With the exception of the chopped parsley, add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes. 3. Remove the sauce from the pan and cool slightly. Puree in a blender until smooth. 4. Use a medium strainer to strain back into the pan. Bring the sauce to a simmer and cook until it is slightly thickened. 5. Remove from the heat and fold in the parsley. Cool and place in sealed container in the refrigerator until ready to use. Sauce can be stored for up to 2 weeks.

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12 Cabernet Franc, Vandal Vineyard Los CarneroS, napa Valley, 2009 Winemaker: Jeff Virnig Recipes: Maria Helm Sinskey Photos and Text: Rob Sinskey Vineyard Manager: Debby Zygielbaum Fine Wines from Organic Vines 6320 Silverado Trail Napa, CA RobertSinskey.com