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 September
2011
Greetings from the beautiful Napa Valley,
There’s a touch of fall in the air here on Shibumi Knoll. The evenings are
getting cooler, the flights of geese that cross our knoll mornings and
evenings are increasing dramatically in size and, most importantly, the
grapes are getting sweeter and more flavorful every day. After a cool wet
winter, bud break was about three weeks late. On June 7 we had rain, which
for us is very unusual. Unfortunately, this happened right when the Cabernet
was flowering resulting in incomplete pollination or shatter as we call it.
Our Cabernet crop looks to be down about 50%. Fortunately, the Chardonnay
vineyard, located in Sonoma County, was not affected by the rain.
We are very happy to announce that Thomas Rivers Brown has become our
winemaker effective with the 2011 vintage. I came to know Thomas soon after
I moved to the valley eight years ago when I was asked to join a small
tasting group that included Thomas. Thomas is considered by many to be the
finest winemaker in the Napa Valley. So I was simply thrilled when he agreed
to make our wine.
We are very pleased to announce the release of our 2008 Shibumi Knoll
Vineyards Cabernet Sauvignon. The yield was down from our estate vineyard in
2008, thus we have only 120 cases to bring to market. The cépage or blend is
85% Cabernet Sauvignon, 10% Petite Verdot and 5% Cabernet Franc. The last
two varietals were purchased from our vineyard manager, David Abreu’s,
Madrona Ranch Vineyard.
The wine is masculine yet elegant, with aromas of black cherries and
violets. On the palate the wine has a silky, almost velvet like texture. The
flavors are of dark purple fruit, framed by a touch of oak. The finish is
long and sweet with a perfume of rose petals. This beautifully balanced wine
will improve for six to eight years and drink well for an additional ten
years. Our winemaker, Chris Dearden, likened our feminine and elegant ‘03
Cabernet to Sophia Loren in an Armani Suit. To complete that analogy our ‘08
Cabernet is Marcello Mastroianni in his Armani.
Also included in the offering is the remaining inventory of our Spring, 2011
release of ‘09 Chardonnay as well as the balance of our delicious ‘07
Cabernet and ‘09 Pinot Noir.
I’d like to emphasize that our wines benefit from additional bottle age. For
example, the 2009 Chardonnay is drinking much better today than when the
wine was released last May. Both the ‘09 Pinot Noir and the ‘07 Cabernet
have benefitted from “time in a bottle.”
In closing, we want to thank you for your support of Shibumi Knoll
Vineyards. Joann and I have had the privilege of hosting many of you for
tastings in our home. We are convinced that our customers are among the most
intelligent and nicest people in the country. Monetarily, Shibumi Knoll
Vineyards is a break-even endeavor (fortunately, I have a day job). However,
we have gained an incredible wealth of friendships though Shibumi Knoll, and
for this we are extremely grateful.
Drink Moderately But Well,
Don & Joann Ross
Winter Comfort - Shibumi Style
Recipe for Coq au Vin
One of our favorite comfort foods in the winter is coq au vin. When
having a dinner party I like to do as much preparation ahead as
possible. This recipe can be prepared a day ahead. For years I used
Kistler Pinot Noir in the preparation of this dish, and sometimes felt
that I might be being a bit extravagant. Then I heard that Madam Lalou
Bize-Leroy (the grand dame of Burgundy), when asked what wine she
preferred to cook with, replied, “I prefer Chambertin.” That’s a $400
plus bottle of wine versus $70 for Kistler! Coq au vin calls for a
hearty Pinot Noir and Shibumi Knoll fills the bill. It also becomes the
perfect wine to enjoy with the dish.
I like to prepare the components of this recipe separately in a large
non-stick skillet then transfer them to a six quart enameled pot for
simmering.
- Pour yourself a glass of Shibumi Knoll Pinot Noir and let’s get
started.
- Dredge chicken pieces in flour seasoned with salt and pepper and
brown in olive oil. Transfer to pot.
- Pour off the oil in the skillet leaving the brown bits. Add
butter, mushrooms, salt and pepper and simmer over medium heat for 12
minutes. Add to pot.
- Fry bacon until crisp and add to pot.
- Simmer onion, garlic and rosemary in the remaining bacon grease
until the onion is light brown. Transfer to pot.
- Add to the pot wine, stock, thyme, bay leaves, salt and pepper.
Bring the ingredients to a simmer. Cover and cook on low heat for one
hour, stirring occasionally. Add the boiling onions to the pot and
simmer for 20 minutes.
- Thicken the sauce with arrowroot dissolved in water.
Garnish (optional)
Saute 2 tbsp. of finely chopped shallots in one tablespoon of butter for
3 minutes. Add 1 tsp. chopped fresh thyme, 2 tsp. chopped fresh chives,
and 2 oz small wild mushrooms, kosher salt and fresh ground pepper and
simmer for 8 minutes. Add 1 oz. brandy. Let it come to a simmer and
ignite the brandy burning off the alcohol. Top off each serving with
this garnish.
Makes four generous servings. |
Ingredients
- 1 ½ lb. boneless, skinless free-range chicken breasts halved
- 2 lbs. bone-in skinless free-range chicken thighs
- 4 slices (2 oz.) thick sliced bacon cross cut into ¼” wide strips
- ½ lb. brown mushrooms, thick sliced
- ½ lb. wild mushrooms, thick sliced
- ½ medium onion, finely chopped
- 3 cloves garlic, minced
- 12 small boiling onions, peeled
- ½ stick butter
- 2/3 bottle Shibumi Knoll Pinot Noir
- 2 cups chicken stock
- 2 tsp. minced fresh rosemary or 1 tsp. dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- Olive oil
- Flour
- Kosher salt
- Fresh ground pepper
- Arrowroot
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