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Meritage, Anthem, Sonoma County (2012)
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Meritage, Anthem, Sonoma County (2012)

Meritage, Anthem, Sonoma County (2012)

Awarded a Gold Medal at the 2015 San Francisco Chronicle Wine Competition, this Bordeaux blend is beautifully balanced with rich aromas of blackberry, olive and black licorice that precede sweet dark cherry and more berry flavors. The wine is silky on the palette with dusty cocoa on the finish.

This special occasion wine, created by winemaker Chris Louton, blends Cabernet Sauvignon from our Estate Lagomarsino Vineyard in Russian River Valley with Malbex from the Desimone Vineyard in Sonoma Valley and Cabernet Franc from our Estate Wild Oak Vineyard, also in Sonoma Valley. Meritage wines are provocative wines crafted solely from specific noble Bordeaux grape varietals. The name combines "merit," reflecting the quality of the grapes, with "heritage," recognizing the centuries-old tradition of blending, long considered the highest form of the winemaker's art.
$65.00/Bottle
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Vintage: 2012
Varietal Composition:
72% Cabernet Sauvignon
24% Malbec
4% Cabernet Franc
Barrel Aging:
20 Months
100% French Oak
Ageability: 6 to 8 years
Bottling Date: August 2014
Alcohol %: 14.9
 
len(wineprofile)
With ideal weather and an abundance of exceptional fruit, it's no secret the 2012 harvest was outstanding. Warm, moderate temperatures throughout the growing season allowed our fruit to reach the perfect state of ripeness without sacrificing balance and intensity. With no heat spikes, cold weather or rain, the fruit ripened evenly and developed great color and concentrations, producing wines with rich flavors and excellent structure.

Each varietal is placed in its own tank to undergo a five-day cold soak before fermentation to extract optimal color and aroma. Afterwards, each varietal ferments at its own pace, anywhere from 10-21 days. Malolactic fermentation is initiated in tank, at which point each lot is put into French oak barrels, 10% new, and aged for 20 months.
Gold Medal
San Francisco Chronicle Wine Competition

BRAISED BEEF BRISKET WITH HORSERADISH CREAM

INGREDIENTS
Braised Beef Brisket
• 6 pounds whole beef brisket with ½ inch layer of top fat
• 8 garlic cloves, smashed
• 2 tablespoons thyme leaves, fresh chopped
• 2 bay leaves, crumbled
• 3 Guajillo chiles, seeds and stems removed, broken into pieces
• 1 tablespoon cracked black pepper
• 2 tablespoons of salt
• 2 onions, quartered, root intact
• 2 stalks of celery, quartered
• 2 large carrots, peeled and quartered
• ¼ cup balsamic vinegar
• 3 cups red wine
• 4 cups beef stock

Horseradish Cream
• 1 cup crème fraîche
• 2 tablespoons prepared horseradish
• Salt and white pepper to taste

PREPARATION
Braised Beef Brisket
Rub brisket evenly with the garlic, chiles, thyme, bay leaves, cracked pepper and salt. Cover and refrigerate overnight.

Remove from refrigerator and let it come to room temperature for an hour. Preheat oven to 325°F. Scrape ogarlic and chiles, reserve for braising.

Heat a heavy bottomed, large sauté pan until hot. Add two tablespoons of olive oil to pan. Sear the meat on all sides until deep caramelization is achieved. Transfer to Dutch oven.

Add onions, celery and carrots to the large sauté pan. On medium high heat, sauté until caramelized. Add garlic and chiles, scrap any crusty bits from the bottom on the pan. Add balsamic vinegar and red wine to sauté pan and reduce by half. Add beef stock and bring to a boil. Pour liquid over brisket in the Dutch oven and tuck in vegetables around and under. Cover with foil and place in oven for 5-6 hours or until fork tender.

Remove from oven and rest for 20 minutes. Remove from pan and place on a cutting board with a foil tent to keep in the heat. Strain the braising liquid with a fine strainer and remove fat once liquid settles.

Horseradish Cream
Combine ingredients in mixing bowl, adjust seasoning to taste. Cut the brisket against the grain, plate and serve with the braising juices and the horseradish cream.

Serves 8
Recipe created by St. Francis Executive Chef Bryan Jones
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