| Current Vintage Elivette - Spring Mountain Vineyard 750ml|
Napa Valley, USA
Rich depth of color and aromas of spices and concentrated candied fruit layer with raspberry, cherry, cassis and currant. Finely integrated oak aromas marry and intertwine the fruit to add complexity and depth. The wine is full and rich on the attack with dense coated tannins. Darker flavors of cocoa and espresso emerge to add even greater variety to the experience. As the wine opens, more and more intriguing elements unfold like hints of anise, toasted almonds, raspberry jam and a mineral earthiness. The mid-palate is weighty and chewy. The finish is long and complex. This wine will age gracefully for 10 to 20 years. In its youth, it will benefit from decanting.
Spring Mountain Vineyard is an 845 acre estate on the eastern slopes and lower half of Spring Mountain. It extends from 400 feet above sea level to about 1450 feet at the top of the property. There are about 135 different vineyard blocks scattered over the estate totaling 226 acres. Each has a different elevation, soil, and exposure to the elements and each block produces something unique. This great diversity of steep hillside plantings is the source of consistent, powerful, and distinctive red wines.
Four adjoining properties on Spring Mountain were acquired, each featuring a vineyard and a winery. They were Spring Mountain Vineyards (Miravalle) 257 acres, Chateau Chevalier 120 acres, Streblow Vineyards (Alba) 33 acres, and Draper Vineyards (La Perla) 435 acres.
These wine properties were first developed in the late 19th Century and, though boundaries and names had changed in the intervening years, much of what was done a century earlier remains evident today.
The 2005 vintage gave us graceful wines of stature and quality. In many ways, it bears a marked resemblance to the bountiful 1997 vintage. The growing season began with plentiful springtime rainfall and cool temperatures that slowed veraison. Summer temperatures were very warm with a few heat spikes in July, followed by moderate weather through November, allowing for slow and even ripening. Harvest began on September 20-more than a month later than 2004-and concluded with a final day of picking on November 8.
Steak with Mushroom Merlot Sauce Recipe
This steak recipe goes very well with merlot wine - Use some for the sauce, and the rest for your glass!
2 10oz ribeye steaks
2 tsp pepper
2 Tbsp vegetable oil
3 Tbsp butter
6oz shiitake mushrooms
3/4 cup merlot
1 Tbsp thyme
First, salt and pepper steaks on both sides. Heat the vegetable oil to medium high, and then cook steaks for about 3 minutes per side.
Put the steaks on a plate but keep the oil in the pan. Put the butter in the pan, along with the wine, chopped up mushrooms and chopped up shallots and reduce for 5-10 minutes. Pour this sauce over the steaks and serve.