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Zinfandel, Montecillo Vineyard, Sonoma Valley (2014)
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Zinfandel, Montecillo Vineyard, Sonoma Valley (2014)

Zinfandel, Montecillo Vineyard, Sonoma Valley (2014)

This Zinfandel offers sweet and spicy aromas of wild blackberry and vanilla bean that merge with layered flavors of berry pie, cinnamon and toasty baking spices. A lively wine with a long, lingering finish.

Located in the Mayacamas Mountain range, the Montecillo Vineyard sits high on the western slope of the mountains overlooking Sonoma Valley. At 1400 feet elevation, the western exposure provides the heat and sunlight to ripen the Zinfandel vines and the well-drained soil contributes to smaller crops with highly concentrated, full-flavored fruit. The resulting wine is rich and lush.
$48.00/Bottle
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Vintage: 2014
Varietal Composition:
96% Zinfandel
4% Petite Sirah
Barrel Aging:
18 Months
100% French Oak
Bottling Date: August 2016
Alcohol %: 15.5
 
len(wineprofile)
Warm sunny days throughout the spring and summer months set the stage for a spectacular harvest in September 2014. The lack of rain meant that harvest began a little earlier than normal and was short in length, finishing up by the end of October. The temperate days leading up to harvest produced good yields of high quality fruit with concentrated flavors, complex aromatics and excellent structure.

This vineyard is split into three distinct blocks: Terraces, Head Trained and Trellised. Each block is fermented independently to showcase the unique characteristics of its micro-climate. Short cold-soaks are used to promote aroma development, followed by an easy slow fermentation to balance out mouthfeel. The lots are then racked to barrel on their fine lees to undergo malolactic in 40% new French oak. Halfway through ageing the blend is made according to taste and texture that reflects this very special site. The wine is then put back to barrel to complete 18 months of ageing before bottling.
ROSEMARY & PEPPER CRUSTED PORK TENDERLOIN

INGREDIENTS

• 1½ pounds pork tenderloin
• 1 teaspoon extra virgin olive oil
• 2 teaspoons coarsely cracked black pepper
• 1 teaspoon of chopped fresh rosemary
• 1 teaspoon Kosher salt
• ½ teaspoon crushed fennel seeds
• ½ teaspoon crushed coriander seeds
• ½ teaspoon ground mustard

PREPARATION

Preheat oven to 425°F.
Rub pork with extra virgin olive oil. Combine black pepper, rosemary, salt, fennel, coriander and ground mustard in a bowl. Once combined, sprinkle over pork evenly.
Place the pork in a baking dish and roast in oven at 425°F for 20-25 minutes, or until meat thermometer reaches 150°F (slightly pink in the center). Once the pork has reached desired doneness, remove from oven and allow to rest for 8 minutes. Slice and serve.

Serves 4
Recipe created by St. Francis Executive Chef Bryan Jones

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