Serve the ribs, passing the cilantro sauce on the side.Cabernet Sauvignon is synonymous with Napa Valley and has always been a mainstay in the winemaking program at Stags’ Leap Winery. Transfer the racks to a cutting board and cut in between the bones.ġ4. Broil for 4 minutes longer, until browned.ġ3. ![]() Turn the racks and brush with the remaining glaze. Brush half of the chutney glaze on the ribs and broil for about 4 minutes, until they are sizzling and browned.ġ2. Preheat the broiler and position a rack 8 inches from the heat source.ġ1. Season the cilantro sauce with salt and transfer to a serving bowl.ġ0. Add the cilantro leaves, mayonnaise, lime juice and water and puree the cilantro sauce until smooth.ĩ. Meanwhile, in a blender, combine the mango chutney, Worcestershire sauce, lemon juice, honey, crushed red pepper and the remaining 1 tablespoon of fish sauce and puree until smooth.Ĩ. Roast the ribs for about 1 hour, until just tender.ĥ. Add the cider vinegar and 2 tablespoons of the fish sauce to the baking sheet and cover with foil.Ĥ. Rub the spice mix on both sides of the ribs and transfer them to a large rimmed baking sheet.ģ. In a small bowl, combine the coriander and five-spice powder with 1 tablespoon of kosher salt. Silky texture and refined tannins complete the portrait.ġ/4 cup plus 2 tablespoons fresh lemon juiceĢ tablespoons freshly squeezed lime juiceġ. It’s intense, yet still vibrant and fresh, with concentrated flavors which build through the finish and linger after each sip. The CASK 23 offers continuously unfolding aromas of violets, cassis, whole and crushed blackberries, oak spice, dark cocoa, cedar and subtle cigar box. Our Cabernet Sauvignon is remarkably fruit-forward and generous in their youth, yet remain true to the house style, with refinement, elegance and long cellaring potential. Named for the large wood cask in which the first vintage (1974) of this wine was aged, CASK 23 is not only the finest and most site-expressive wine we produce, it’s a benchmark for California Cabernet Sauvignon. It’s the most beautiful painting we can create from the lines, colors and shadings we’re given each vintage by the grapes from our S.L.V. The heart of Stag’s Leap Wine Cellars is undoubtedly the estate vineyards, and extraordinary care is taken to assure that a wine’s aroma, flavor, and texture express a sense of place.ĬASK 23 is liquid art. The terroir of all three of these wines combines the “water” of alluvial soils with the “fire” of weathered volcanic rock yielding concentration and structure. The best of these two opposites are combined in Cask 23 which is only produced in the best vintages. ![]() ![]() in their different ways together represent the pinnacle of the winery’s achievements. In 1986 Nathan Fay sold his Fay vineyard to the Winiarski family and now Fay and S.L.V. (Stag’s Leap Vineyard) and it produced the 1973 Cabernet Sauvignon which incredibly carried all before it at the famous 1976 Paris tasting and helped establish the Napa Valley as a wine region to be reckoned with. ![]() When the fifty acre prune orchard just next to Fay’s vineyard came up for sale he bought it and in 1972 established Stag’s Leap Wine Cellars there. In 1969 Warren Winiarski tasted home-made Cabernet Sauvignon from Nathan Fay’s vineyard in the Stag’s leap District and knew he had found a place capable of producing wines as classic and expressive as the best of Bordeaux. While it is currently fashionable to point the finger at California for a style of wine that is considered too packed with fruit, concentration, and alcohol, this could not be less true of this estate which from its beginnings has persisted with a style that is summed up by the word classical, where ripe fruit and perfume are paired with elegance and structure. Stag’s Leap Wine Cellars, located in the Stag’s Leap District at the southern end of the Silverado Trail, is unquestionably one of the icons of the Napa Valley.
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