Meritage, Anthem, Sonoma County (2013)
This Bordeaux blend is a big, bold and balanced wine with rich aromas of dark berries, vanilla and peppercorn that merge with flavors of black cherry, cranberry and blueberry compote. Plush and velvety on the palette with a touch of cocoa and spice on the finish, this special wine can be cellared or enjoyed now.
For the 2013 vintage of this Meritage blend, Winemaker Chris Louton chose fruit from our Certified Sustainable Estate Vineyards: Cabernet Sauvignon from our Lagomarsino Vineyard in Russian River Valley, Merlot from our Behler Vineyard in Sonoma Valley and Petit Verdot from our Wild Oak Vineyard, also in Sonoma Valley.
High quality, outstanding fruit characteristics and generous yields describe the 2013 harvest. Harvest started slightly earlier than previous years after an ideal growing season that provided optimum temperatures for grapes to ripen. We had a wealth of sunshine and consistently warm days and cool nights, allowing the fruit ample time to develop full, rich flavors with great color and balance.
Meritage wines are luxurious 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.
Each varietal is placed in its own tank to undergo a four-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, 40% new, and aged for 20 months.
San Francisco Chronicle Wine Competition
BRAISED BEEF SHORT RIBS
• 4 pounds boneless beef short ribs, cut into 8-ounce portions
• 2 cups St. Francis Cabernet Sauvignon
• 1 tablespoon aged sherry vinegar
• 1 tablespoon Worchester sauce
• 5 cloves garlic, peeled and smashed
• 1 onion, cut in half
• 2 carrots, peeled and cut into 6 pieces each
• 1 rib celery
• 1 tablespoon tomato paste
• 1 cinnamon stick
• 2 strips of orange peel
• 1 tablespoons cocoa powder
• 4 cups beef broth
• 8 sprigs of fresh thyme
• 6 black peppercorns
• 2 tablespoon canola oil
Preheat the oven to 325°F.
In a wide stockpot or Dutch oven, sear the short ribs with two tablespoons of canola oil over high heat on stove top. Cook for 8-12 minutes or until both sides are well browned, making sure not to overcrowd.
Add onions, carrots, celery and garlic. Caramelize vegetables, lower heat to low simmer and add the tomato paste, cinnamon stick, orange peel, peppercorns and fresh thyme. Stir well and add the cocoa powder. Then add wine, sherry vinegar, and Worchester sauce.
Reduce liquid by half for about 30 minutes. Add beef broth, bring to a simmer and cover.
Remove from stove top and place in oven, cook for three hours or until meat is very tender.
Let cool for about 30 minutes then remove short ribs. Pour sauce into a sauce pan and let sit for a few minutes. Use a ladle to skim the fat and discard vegetables. Reduce the liquid by at least half for about 20 minutes.
Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed.
Recipe created by St. Francis Executive Chef Bryan Jones