Cabernet Sauvignon, Lagomarsino Vineyard, Russian River Valley (2013)
This is a lush and layered wine with aromas of cassis, graphite and dark chocolate which merge with deep flavors of dark berry and anise. Nicely structured with firm tannins and a lengthy, rich finish.
The Cabernet Sauvignon fruit for this lush red wine comes from our Certified Sustainable Estate Lagomarsino Vineyard in Russian River Valley. This scenic vineyard, just south of the town of Healdsburg, ascends into the foothills providing warm, sunny days above the fog line, ideal for Cabernet Sauvignon. The long growing season of Russian River Valley allows full ripeness, but with less aggressive tannins than in warmer regions.
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.
The grapes undergo a four-day cold soak to extract optimal color and flavor. After fermentation, the wine is aged in 100% French oak barrels, 50% new, where it undergoes natural malolactic fermentation, followed by 20 months of aging.
San Francisco Chronicle Wine Competition
Sonoma County Harvest Fair
BEEF CARPACCIO WITH WILD ARUGULA SALAD
• 8-10 ounces beef tenderloin from the tip end of the roast
• 4 handfuls arugula
• Your favorite vinaigrette
• Kosher salt
• Freshly ground black pepper
• Shaved parmesan
• ½ fennel bulb, sliced thinly
• 1 basket Sweet 100 Tomatoes, halved
• ½ bunch parsley leaves
• 1 bunch fresh chives, chopped
• 1 tablespoon capers
• 1 anchovy, cleaned and roughly chopped
• Juice of one lemon
• Extra virgin olive oil
Wrap the beef tenderloin in plastic wrap and place in freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately to ¼-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates.
Toss arugula with vinaigrette, fennel, anchovy, salt, pepper and parmesan, then place on top of carpaccio.
Sprinkle parsley, chives, capers and tomatoes over carpaccio and arugula; add additional salt and pepper over dishes, squeeze lemon juice on top and drizzle extra virgin olive oil over plate.
Recipe created by St. Francis Executive Chef Bryan Jones