Stagecoach Cabernet Sauvignon 2005
Made from grapes grown on a select block of volcanic soil in the famous "Stagecoach" Stags Leap vineyard high above Rutherford in Napa, this wine defines "Cabernet Sauvignon."
The intense opulent fruit on the nose is presented in a graceful, dignified fashion.
The palate has a similarly pure character, with a sleek composition and a chic style. Pure fruit, with rising tannins and Rutherford-dust in the midpalate, the character of this wine is structured and sophisticated.
The tannin is exquisitely integrated and there is a great harmony throughout with good backbone of tannin, fine acids and a lovely balance showing substance and style.
This wine defines fine Cabernet and will continue to improve in the bottle for many years to come.
What an incredible vineyard! Any winemaker would love to have this great fruit.
French Oak for 22 months, approximately 40% new, 40% one use and the balance neutral.
| Color | Red |
|---|---|
| Vintage | 2005 |
| Style | Red Bordeaux |
| Appellation | Atlas Peak, Napa Valley |
| Varietal | Cabernet Sauvignon |
| Date Bottled | 1st Nov 2007 |
| Drinkable | 2007 - 2020 |
| Alcohol | 14.20% |
| Bottle Size | 750ml |
Curry Glazed Beef Tenderloin
This delicious savory roast with a glaze of honey, curry powder and soy sauce is perfect companion for a nice full bodied Indulge Cabernet Sauvignon and is easy to make.
Figs with Blue Cheese & Prosciutto
This dish is so good that we recommend eating the figs with our Cabernet Sauvignon while sitting on the end of your bed, because the combination will make you fall back in elation.
Flank Steak Roulade
Roulade is a dish consisting of a slice of meat that is rolled around a filling and cooked. Actually this one is meat and cheese wrapped in meat! I haven't felt a craving this intense since . . well . . yesterday. Welcome to Flank Steak Roulade with Prosciutto, Fontina and Basil
Individual Beef Wellingtons
There are few dishes more elegant than Beef Wellington. This savory recipe combines beef loin and mushrooms. Traditionally foie gras was included so this is up to you. The ingredients are wrapped in puff pastry and baked. For something that's surprisingly easy to make, albeit time-consuming, it looks like a million dollars and tastes like heaven. The dish can easily be completely prepped a day in advance and then slid into the oven for 30 minutes to bake before serving.
Inspire Hamburger
There are few dishes as versatile as the hamburger and here we are attempting to raise it to gourmet food status. The secret to gourmet cooking is using the best of fresh ingredients as close to harvest as possible and any additives should be as high a quality as possible.
Jeff's Chili
From one of our pals back east, Jeff's recipe is a quick and easy to make, delicious smooth chili that works with a lot of our wines. Thanks Jeff.
Journeyman Standing Rib Roast
Visiting Healdsburg you might hear how fellow winemaker Pete Seghesio found his second calling to create Journeyman, a butcher shop providing the finest of meats, including his prime rib roast.
Kalbi - Flanken-Style Beef Short Ribs
Kalbi, the signature dish of Korean cuisine, is surprisingly easy to make with beef short ribs, cut into thins strips and marinated with soy sauce, garlic, sesame oil, green onions and sugar, kalbi is grilled over a medium-hot flame. A foolproof dish that will satisfy any meat lover.
Marinated Tri-Tip with Espresso
The tri-tip is a cut of beef from the bottom sirloin which is relatively inexpensive and very flavorful. Not only does it have a rich flavor, but also tends to be lower in fat than most other cuts so works well with a (5 hour) marinade which helps keep the meat moist during cooling.
Oven Roasted Pork Rib Roast
Pork Rib Roast makes a show-stopping centerpiece for an elegant dinner. It is also referred to as rack of pork or center-cut pork loin or pork crown roast if tied in a circle. The cut originates in the rib area of the loin, so it contains a little extra fat adding flavor.
Pastry Wrapped Beef Tournados, White Mushrooms & Porcini Red Wine Sauce
Impressive and delicious this luxurious pastry-wrapped fillet is super yummy and will become one of your go-to recipes when having a dinner party. Lots of steps but you can have it all set up well before your company arrives and it can be easily doubled for eight. Paired with the Seduce Cabernet it is perfect.
Pork Medallions with Onion Marmalade
The pork tenderloin is a cut of pork and refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.
Steak Slow Cook
Slow cooking thick-cut steaks, around 2 inches thick, such as T-bone, Porterhouse or Ribeye. The reverse sear is one of the easiest, most consistent methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.
The Famous Williamson Pear, Blue Cheese & Honey
As we developed our wine and food pairings for the tasting room there was always one dish no one would allow us to change. Wine Club Members returning to Healdsburg five years after their first visit are heard to exclaim "we want the blue cheese and honey!" So here it is! Enjoy!