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2006 Howell Mountain Cabernet Sauvignon
July 21, 2011 by David
Filed under Blog, Howell Mountain Cabernet Sauvignon, Winemaker Notes
Podcast: Play in new window | Download
Some of the greatest and most cellar-worthy wines in the world are grown in very poor soils, and our Howell Mountain Cabernet is a classic example. Struggling in the shallow, compressed volcanic ash on our rugged slope, the vines send their roots deep into the earth in search of water and nutrients.
Flavor profile: Full-bodied and rich with black cherry, blackberry, cocoa, vanilla, anise, earth and spice.
2006 Vintage: Low crop yields and a long ripening season produced small berries with great flavor intensity, deep color and firm tannins.
Drink now and through: 2015
Food Suggestions
The big, rich flavors of this Cabernet partner well with a good steak and slow- cooked dishes like osso-buco, short ribs and other hearty fare. From Colleen’s recipe collection we recommend Grilled Rib-Eye Steak with Baked Garlic Butter.
Estate Cabernet and Short Ribs With Coffee Cocoa Sauce
January 6, 2011 by Colleen
Filed under Blog, Wine & Recipe of The Month
Happy New Year! All of us at Goosecross wish you a happy and healthy 2011!
On these cold winter days we always turn to comfort food – the kind that warms us from the inside. Colleen developed the recipe for these slow-cooked short ribs to warm your kitchen and your heart. The fork-tender short ribs with their deep, smoky flavors, ancho chiles and rich cocoa sauce paired with a glass of our rich, fruity Napa Valley Estate Cabernet Sauvignon are all you need to chase away the winter chill.
Ingredients:
2 dried ancho chiles, stemmed, seeded
1-1/2 cup boiling water
1 small onion, quartered
2 cloves garlic, quartered
1 tablespoon finely chopped canned chipotle chiles in adobo sauce
1 teaspoon adobo sauce
1 tablespoon maple syrup
1 tablespoon cocoa powder
1 tablespoon lime juice
1-1/2 teaspoons salt
3-1/2 pounds beef short ribs
1/2 teaspoon black pepper
1 teaspoon olive oil
1/4 cup brewed dark roast coffee
Directions:
Preheat oven to 350 degrees F. Soak the ancho chiles in the hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Reserve the soaking liquid for braising.
In a food processor, chop the ancho chiles, onion, garlic, chipotle chiles with sauce, syrup, cocoa, lime juice, and 1/2 teaspoon salt.
Pat the ribs dry and sprinkle with the pepper and the remaining salt. Heat the oil in a large, deep skillet over medium-high heat. Brown the ribs on all sides then remove to a plate.
Turn the heat down to medium-low, then carefully add the chile puree to the skillet and cook stirring, 5 minutes. Add the reserved chile soaking liquid and coffee and bring to a boil.
Return ribs to skillet, the liquid should come about half way up the sides of the meat. Cover tightly and braise in oven until very tender, 3 hours. Serve ribs over polenta.
Basic Polenta
4 cups water
1 cup polenta
1 teaspoon salt
2 tablespoons butter
Directions: In a medium saucepan, bring the water and salt to a boil. Gradually add polenta, stirring constantly until thickened, about 20 minutes. Blend in the butter. Serve with short ribs.
Serves 4
Discover more great recipes in Colleen’s Kitchen
Purchase the 2007 Goosecross Estate Cabernet Sauvignon in our online store.
Howell Mountain Cabernet and Grilled Rib-Eye Steaks with Baked Garlic Butter
June 1, 2010 by David
Filed under Wine & Recipe of The Month
Some clichés exist for a reason and here’s a classic example: Grilled steak paired with a really good glass of Cabernet Sauvignon. Honestly, can you imagine ever getting tired of such a simple, delicious pleasure? And, when you throw a healthy dose of garlic into the equation, you’ve got a real crowd pleaser. This quick and easy recipe from Colleen’s Kitchen should be motivation enough to dust off the old grill and get cookin’! Just throw the steaks on the grill, toss the salad, pop the cork on the dark, rich Howell Mountain Cab and dinner’s ready! The perfect thing for Father’s Day…
Ingredients
1 head garlic
1/4 teaspoon olive oil
Dot of butter
Salt & pepper to taste
5 tablespoons unsalted butter, at room temperature
2 teaspoons thyme, minced
1 teaspoon marjoram, minced
Fine sea salt & freshly ground pepper to taste
4 rib-eye steaks
Freshly ground black pepper to taste
Directions
Remove loose outer leaves from the garlic head. Cut off the top of the bulb so that each clove is open at the top. Cloves must be pierced for steam release. Drizzle with 1/4 teaspoon olive oil and dot with butter. Sprinkle the garlic head with a little salt and pepper to taste. Wrap the garlic head loosely in aluminum foil or place in a garlic baker and cover with the dome lid. Place garlic in a cold oven. Bake at 300° for 11/2 hours. Remove cover and bake for an additional 15 minutes or until garlic is tender and golden brown. Remove the garlic from the oven, allow cloves to cool.
Prepare the BBQ for direct grilling over medium-high heat.
Peel roasted garlic cloves and combine with the unsalted butter, thyme, and marjoram and mix until smooth. Season with salt and pepper.
Season the steaks all over with freshly ground black pepper. Place the steaks on the grill, turning once, about 5 minutes on each side for medium-rare. Transfer the steaks to individual plates. Spread the garlic butter on each steak. It will melt on contact. Serve immediately.
Serves 4
Discover more great recipes in Colleen’s Kitchen
Purchase the 2005 Goosecross Howell Mountain Cabernet Sauvignon in our online shop
2005 Howell Mountain Cabernet Sauvignon
May 21, 2010 by David
Filed under Blog, Howell Mountain Cabernet Sauvignon, Winemaker Notes
Podcast: Play in new window | Download
When you’re in the mood for intensity, pull the cork on this one! Deep, dark flavors are a natural for mountain fruit. The water and nutrient-stressed vines at our Howell Mountain site yield tiny grapes that almost look like purple peas! The increased skin to juice ratio pumps up the volume when it comes to 
color, flavor, texture and tannin.
This is full-on 100% Cabernet, rich with black cherry, cocoa, tobacco, cedar and a bit of smoke and spice.
Howell Mountain Cabernet and food: Substantial wine calls for substantial food, so enjoy this with a good steak or slow-cooked dishes like osso-buco, short ribs and other hearty fare. From Colleen’s recipe collection, we recommend Traditional Style Beef Shanks.
2007 Yountville Estate Cabernet Sauvignon
March 22, 2010 by David
Filed under Blog, Napa Valley Cabernet Sauvignon, Winemaker Notes
Podcast: Play in new window | Download
New release: What a vintage! As Geoff, our Winemaker, says “On a year like this, the best thing for me to do is try to stay out of the way and let the fruit do the talking.”
A spring, summer and fall of warm, sunny days and cool, foggy nights adds up to ripe, luscious fruit flavors, impeccable balance and unmistakable Cabernet character spilling out of the glass. Our staff tasting yielded this consensus: “Very berry!” Our 2007 Estate Cabernet is loaded with boysenberry, raspberry and black cherry with a nice touch of cocoa, toasty oak and spice.
Cabernet Sauvignon and food: The deep flavors of slow-cooked dishes like osso-buco or short ribs are wonderful partners for the complexity of the Cabernet. Or, try it with juicy, grilled lamb or Portobello mushrooms. Of course, there’s nothing like the Cab with a good steak. From our recipe collection we recommend the easy to make and delicious Colleen’s Flank Steak With Cabernet.
2006 Napa Valley Cabernet Sauvignon
September 25, 2009 by David
Filed under Napa Valley Cabernet Sauvignon, Winemaker Notes
Podcast: Play in new window | Download
Lush fruit-forward flavors from our Yountville Estate. Rich with black cherry, raspberry, dark chocolate, and eucalyptus interwoven with toasty oak and spice.
Pairings: Grilled steak or lamb, slow-cooked dishes, aged cheeses.
Merlot
Our friend Merlot has taken a beating recently, because of the movie Sideways, but you might be surprised to know that it’s the most widely planted variety in Bordeaux. When we think of Bordeaux, most of us think of Cabernet Sauvignon, and it’s a major player, but Merlot trumps it in volume for a couple of reasons. One is its velvety deliciousness, and the other is more practical. It ripens early, relative to Cabernet, so it’s less likely to be damaged by rain, plus it tends to produce greater yields.
Merlot is a bit of an orphan. We’re reasonably certain that one of its parents is Cabernet Franc, which might begin to explain why Cabernet Sauvignon (parents are Cabernet Franc and Sauvignon Blanc), Cabernet Franc and Merlot are so compatible, but the other parent is an unknown. Merlot has a thin skin compared to Cabernet Sauvignon which is probably why it’s often a little lighter in color and easier to drink when it’s young. The greatest source of the astringent tannins in wine is the grape skins.
Along with black fruit, Merlot often shows a touch more red fruit and herb-like character than Cabernet. The vegetative character is accentuated when it grows in a cold climate and less noticeable in a warm region. As a partner to highly-structured Cabernet Sauvignon it’s a natural, with softer tannins and plump, accessible fruit.
Frost and poor fruit set can be a concern, especially in cold climates, because it buds and flowers earlier in the spring than Cabernet Sauvignon. It has to be watched at harvest time in warm climates because it tends to lose acidity if it hangs too long. Consequently, unlike its half-brother, it does well in cool, moisture holding soils.
Aside from making the most expensive wine in the Bordeaux region, Chateau Petrus, you can find well-made examples of Merlot from virtually anywhere in the world. It’s an adaptable variety that’s equally versatile at the table because of the gentle tannins. Merlot with lamb is a classic combination, especially when the lamb is roasted with the traditional garlic and rosemary, which bring out the hint of herbs in the wine. The rich Merlot fruit is also a wonderful partner for the sweetness of roast duck or pork. It’s delicious with slow-cooked dishes like Coq au Vin and a great partner for dry, aged cheeses like aged Asiago or aged Cheddar. You can find delicious recipes to pair with Merlot or any other variety if you go to Colleen’s Kitchen.
Flavor profile: Currant, black cherry, plum, violet, herbaceous, bell pepper, earthy
Weight: medium to full bodied
2005 Napa Valley Cabernet Sauvignon
August 27, 2008 by David
Filed under Napa Valley Cabernet Sauvignon, Winemaker Notes
Podcast: Play in new window | Download
Rich full flavors from our Yountville Estate, it’s generous with boysenberry, blueberry, dark chocolate and toasty oak, finishing with velvety tannins. Pairings: Grilled steak or lamb, slow-cooked dishes, aged cheeses.
2004 Howell Mountain Cabernet Sauvignon
August 27, 2008 by David
Filed under Howell Mountain Cabernet Sauvignon, Winemaker Notes
Podcast: Play in new window | Download
Tremendous depth and complexity. Rich, deep and dark, our Howell Mountain Cabernet is perfumed with sweet black plum, dried cherry, roasted espresso bean and anise. Lush, palate-coating flavors of black cherry, dark chocolate, cedar and subtle smoke finish with round, integrated tannins.
2003 Howell Mountain Cabernet Sauvignon
October 6, 2006 by David
Filed under Howell Mountain Cabernet Sauvignon, Winemaker Notes
Podcast: Play in new window | Download
“This is a wine for serious Cabernet drinkers…” comments Geoff Gorsuch, our Winemaker. “The beautiful mountain fruit gives us such incredible depth of color, flavor and texture. It’s a big, sumptuous mouthful!” In a hillside situation, with limited available water and nutrients, the vines produce very low yields of intensely flavored, tiny grapes. “…this kind of deep, dense, concentrated richness could only come from a hillside vineyard.”
Winemaker Notes
The small, jewel-like clusters yielded a majestic wine of great complexity and the Howell Mountain Cabernet is abundantly aromatic with rich, dark chocolate, sweet black cherry, toasty oak and a hint of earth. Layer upon layer of luscious cassis, blackberry and mocha coat the palate, finishing with subtle nuances of smoke and spice with firm, chewy tannins. Irresistible now, its depth and structure make it a great candidate to cellar for years to come.
Food Suggestions
A substantial wine calls for substantial food, and this limited release Cabernet pairs beautifully with braised short ribs, prime rib or wild game. Our tasting room staff loves to savor it with some aged Gouda at the end of the day. Geoff loves the earthiness of the Howell Mountain Cabernet with Colleen’s recipe for Steaks with Cabernet Mushroom Sauce. Give it a try!
