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Passion Pinot Noir 2013
With another year of experience making Pinot Noir from Russian River Valley we have produced a wine showing a clarity of its vineyard site with distinct, age-worthy flavors.
Update Fall 2017
We tasted this Pinot and instantly withdrew it from the normal tasting room releases. This is one of those once-every-so-many-years wines that is worthy of a special place in the cellar and requires a special occasion to enjoy, (perhaps when you are home alone).
Fair warning, if you like a light, delicate, flavorful Pinot Noir then you will love the 2013 Passion. If you like bigger, more meaty Pinots then focus on our Rapture Pinot. Enjoy . . .
Passion has a light color and an inviting *“rose petal”* nose which may lead you to think this is just another *“strawberry and cream”* Pinot.
Think again! . . . this is a wow of a Russian River Valley Pinot but showing poise and grace instead of raw power.
On first taste it surrounds your entire palate with its subtle brown spice and lush accents of red raspberry, cola, pine cone and dried thyme scents. This just goes on invading your full sensory perception ending up leaving you ready for another taste.
Finally here is a supple, new world Pinot that will handle gentle spicing so try a salad of golden beets with hazelnuts, grilled ricotta, frise lettuce, blueberries and orange or perhaps a fregola sarda *(Sardinian pasta)* with roasted peppers, olives and sweet onions.
Passion is still sufficiently versatile to work with earthy-flavored foods as well. Think about chicken thighs stewed in a tomato sauce atop a mound of creamy mashed potato with truffle salt or how about the rich, savory flavors of a cassoulet made with duck confit or even Peking duck with all the trimmings. Yum!
The 2013 vintage exceeded our expectations on both quality and quantity. Rare as it was to have another fruitful year right after the record breaking 2012 crush, the quality across all varietals was also excellent.
The overall vigor of this growing season was high which required more canopy management and more vigilance with regard to pest abatement. The harvest began and finished early, the timing of crop maturity being dictated entirely by our canopy management practices and manually reduced crop load.
By addressing canopy management and green fruit harvesting early we were able to significantly reduce pest pressure and encourage early fruit ripening. The final wine quality in tank was excellent across the board for all varietals and appellations.
French Oak 100%; 35% new; 35% one-use; 30% neutral
This Pommard vineyard is south facing. The clay and gravel base is covered with Gold Ridge Sandy Loam, a soil that was formed by the decomposition of an ancient sandstone seabed. Formed from weakly consolidated sandstone with layers of ancient volcanic ash, all once ocean floor, finally exposed and weathered, Gold Ridge soil is not particularly fertile and does not hold water well. This creates an environment that forces the vines to struggle and growing under this stress they produce the best fruit possible.
Pork Belly has fantastic flavor and while the the fat content may be a tad high, but it’s no different than an average sausage link, and when paired with an aromatic, Celery Root vegetable puree, it doesn’t feel heavy at all - just delicious!
Check in at Bistro Ralph for lunch on any Wednesday and you will likely find Dawn enjoying the Chicken Paillard, one of her favorites whenever she visits Chef Ralph Tingle's fabulous upscale bistro located in the heart of Healdsburg.
Recipe thanks to our friend Chef Todd Muir for Chicken Scaloppini Salad. Chef Muir cooked at the famed Chez Panisse restaurant in Berkeley, and spent 14 years as Executive chef at Madrona Manor in Healdsburg.
Treat your family and guests to a nutritious, delicious vegetarian dish using lentils. Not only are lentils a great source of protein, but also they supply fiber, folic acid, and iron so try this recipe to enjoy the benefits lentils have to offer. An easy and delicious winter soup that freezes well.
Everyone thinks they know what this will taste like but the first perfect savory bite will surprise so definitely plan on serving them to keep your guests happy while you put the finishing touches on the big meal.
A wonderful savory tart featuring ricotta cheese, seared mushrooms, and our special ingredients, Truffle Cheese Salt, Truffle Salt and Porcini Powder. It is perfection with the lightness of the ricotta contrasted flawlessly with the rich earthiness of the mushrooms and truffles.
This appetizer represents the classic pairing of pretzel and mustard with the addition of chicken breasts. It is a simple recipe that can be prepared at any get together. The crunchy texture of the pretzel crisp along with the tart and creamy mustard dressing suggests the fruit flavors of our Pinot Noir.
Roasted Garam Masala Cream Sauce chicken is a time saving delicious dish of boneless skinless chicken thighs are roasted and served with a Garam Masala Stoneground Mustard sauce which gives a tempting texture and a drooling aroma.
The Provençal dish Soupe au Pistou is a summer soup that includes summer vegetables and a Pistou sauce. Pistou is a cold sauce made from cloves of garlic, fresh basil, and olive oil. Pistou can be incorporated into the soup just before serving or offered at the table to be added after the soup is served, or both.
Every now and then, we decide to cook something special just for ourselves. Rack of lamb might be an extravagance, but it is also one of the easiest lamb dishes to prepare. You will look like a master chef serving it and topping the rack with a crust is a classic preparation for this cut of meat. The earthy flavor of truffles tempers the meat’s natural flavor which can appear slightly gamy to the American pallet.
This dish bursts with the spring flavors of fresh vegetables and tender lamb, embellished very simply with fresh Tarragon that gives this dish its goodness.
Tarragon is so often overlooked in the world of herbs, but its taste is so distinct and interesting. It has subtle nuances that are impossible to describe, giving food a nice fresh originality.
Rack of Lamb is a dish that originates in 15th century England. This cut of lamb rib chops is usually served during special occasions such as a wedding or holiday celebration. A rack of lamb is the lamb equivalent to prime rib of beef, tender and full of flavor.