| 2005 Sadler-Wells Sonoma Coast Pinot Noir|
Harvest date: September 3, 2005
Brix at Harvest 25.5 Fermentation Length: 14 days
Residual Sugar: .19
Cold Soak: 72 hours
Total Acidity: .69
Aging: 16 months
Aromatically complex with the wild fruits of blackberry, violets and rose petals. Dense fruit flavors,weighty mouth feel. Harmonious acidity. Deep red, dense with character and a rich, lush texture.
Drink upon release or lay down for 5-7 years. 508 cases produced.
Celebrated for its unparalleled food affinity, Pinot Noir complements a wide variety of foods including roasted poultry, grilled salmon, duck, pasta with spicy red sauce and medium cheeses.
2005 pinot noir is quite a compelling wine. The aromas, flavors, and textures, as well as mineral characters suggest a pinot noir of Burgundy. We acquire our pinot selection from the Manuel Franco single vineyard we believe has proven to be of grand cru. Holding back our release allows the wine to settle in the cellar maximizing the character and presenting maturity, balance and elegance at once.
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.
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