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2007 ÆROS® Napa Valley Meritage
April 8, 2011 by David
Filed under AEROS, Winemaker Notes
Podcast: Play in new window | Download
The long, mild growing season presented nearly textbook harvest conditions, setting the stage for excellence.
The best Bordeaux clones, three of Cabernet Sauvignon and two each of Cabernet Franc and Merlot were married with Petit Verdot through repeated tasting trials, over a period of months, maximizing complexity and bringing the four varieties into perfect balance.
Stunning – a complex expression of intense, yet nuanced, flavors are united with the ÆROS signature elegance.
The seductive scent of blackberry, ripe plum, mocha and mint anticipates dense, but graceful layers of black cherry, raspberry, cocoa and spice that coat the palate and linger, finishing with rich, toasty oak and polished, supple tannins. Hedonistic, and much too alluring to pass up now, it will develop even greater complexity in the cellar over the years to come.
Food Suggestions
Enjoying a glass of 2007 ÆROS Meritage creates an exceptional occasion in itself, but it’s also the perfect centerpiece for a celebratory meal of filet mignon or prime rib. It’s a delicious enhancement for a chocolate torte or dark chocolate soufflé cake.
Geoff recommends this special recipe, specifically designed for the 2007 ÆROS Meritage by Proprietor and in-house chef, Colleen Topper for Roasted Rack of Lamb with Blueberry Sauce.
ÆROS® with Filet Mignon with Herb-Truffle Marinade
December 1, 2009 by David
Filed under Wine & Recipe of The Month
Why not pull out all the stops during this very festive time of year? Whether it’s for the whole family gathered around the holiday table or an intimate dinner party to celebrate the new year, this will be a meal to remember. One bite of the buttery fillet with the rich, supple ÆROS® reminds you of why this pairing is a classic. The truffle oil and Provencal herbs bring out the woodsy, earthy notes in this luscious, plummy Meritage blend. And, you’ll sit down to dinner completely relaxed because this is a feast that’s remarkably easy to prepare! Bon Appetit!
Fillet Mignon with Herb-Truffle Marinade 
Ingredients
4 fillet mignons, 8 ounces each and 1-1/4 inch thick
2 tablespoons olive oil
2 tablespoons truffle oil
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon fennel bulb, minced
1/2 teaspoon garlic, minced
1/4 teaspoon Herbs de Provence
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
In a square pyrex dish, whisk the olive oil, truffle oil, rosemary, thyme, mustard, vinegar, fennel, garlic, herbs, salt and pepper. Rub each fillet on all sides with the marinade. Cover with plastic wrap and refrigerate 4-6 hours. Allow the fillets to stand at room temperature 30 minutes before grilling.
Grill the fillets over direct high heat for 10 minutes, turning once halfway through grilling time. Continue grilling over indirect heat for 3-5 minutes more, or until the internal temperature is 135 degrees for medium-rare. Remove from the grill, let rest 5 minutes, and serve warm.
Great with roasted rosemary fingerling potatoes and a bibb lettuce and cherry tomato salad.
Try this recipe using oak barrel smoking chips or grapevine smoking chips on the barbeque for even more flavor.
Serves 4
- Discover more great recipes at Colleen’s Kitchen
- Purchase our 2006 ÆROS® Meritage in our online store
2005 ÆROS® Napa Valley Meritage
May 4, 2008 by David
Filed under AEROS, Winemaker Notes
Podcast: Play in new window | Download
This vintage proudly marks the 10th ÆROS® release in our 23-year history and our first release of a Meritage (pronounced like “Heritage”), which includes all five of the classic Bordeaux varieties. Geoff Gorsuch, our Winemaker, carefully selected the finest lots from the Goosecross Estate vineyard and married in some Cabernet from our rugged Howell Mountain vineyard. The end result is a wine of extraordinary beauty, intensity and majestic proportion.
Winemaker Notes
Stunning. The seductive scent of black currant, ripe plum, dark chocolate and grilled bread anticipates layers of luscious cassis, dried cherry, sweet tobacco and anise that coat the palate and linger, finishing with subtle nuances of earth and spice. Hedonistic, and much too alluring to pass up now, the 10th ÆROS release will develop even greater complexity in the cellar over the years to come.
Food Suggestions
ÆROS® Vintage 2005 is a rare collector’s wine. Our Winemaker, Geoff Gorsuch, highly suggests pairing this elegant Meritage with fillet of beef and black peppercorns, prime rib, roast leg of lamb with rosemary, beef wellington, or beef bourguignon. Try this as an enhancement for chocolate torte, chocolate mousse, chocolate raspberry cake or chocolate soufflé cake.
2004 ÆROS® Napa Valley Cabernet Sauvignon
June 28, 2006 by David
Filed under AEROS, Winemaker Notes
Podcast: Play in new window | Download
While most of the fruit is from prestigious Howell Mountain, this vintage also marks the debut of a small amount of Petit Verdot and Cabernet Franc from our Yountville Estate vineyard, which we re- planted a few years ago. Our steep Howell Mountain site produces extremely small grapes of tremendous flavor concentration and “…the young Petit Verdot and Cabernet Franc vines bring some brightness and elegance to all of that intensity,” remarks Geoff Gorsuch, our Winemaker.
To maximize the richness of flavor, Geoff allowed the skins and seeds some time to “cold soak” before guiding the wine through a warm, but not hot, fermentation. He followed up with an early pressing for polished tannins and a graceful finish. Geoff aged the ÆROS® (pronounced “Eros” for the winged god “Cupid”) in his favorite Bordeaux-made San Martin and Quintessence barrels to ensure its signature complexity and finesse.
Listen to our audio winemaker note: mp3
Read more about this wine here.
