| Haras de Pirque Albis 2003 Red Blend
MAIPO VALLEY, CHILE      |
Product Notes:
Haras de Pirque Albis 2003 Red Blend has deep red color. Layers of mint and chocolate, with a persistent hint of cherries. Very complex, ripe, deep and sweet tannins. Concentrated and velvety in mouth feel. Opulent fruit and spicy ending.
Blend: 73% Cabernet Sauvignon, 27% Carm�nere
One of Chile's longest-held super premiums is Albis, a joint-venture wine of the Antinori family of Italy and the Matte family from Chile. With this vintage, early mossy and leathery aromas yield to cassis and cherry flavors. There's a leathery, cheese-like element to the finish, which is offset by sweeter coconut and chocolate flavors. At 73% Cabernet Sauvignon and 27% Carmenere, Albis comes on strong the longer it sees air.-Wine Enthusiast Review
The 2003 vintage in Upper Maipo Valley had excellent weather conditions during early summer and harvest. Deep red in colour. And the flavor layers of mint and chocolate , with a persistent hint of cherries. Very complex , ripe , deep and sweet tannins. Concentrated and velvety in mouth feel. Opulent fruit and spicy ending. Best for your collection.-Wine Maker
Very Limited Supply
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 About Estate:
Vina Haras de Pirque is located in the wine-growing region of the Maipo Valley , Pirque sub-region , both classified internationally as producers of fine wines. Due to its unique geographical and climatic conditions , the Upper Maipo area , where Pirque is situated , is renowned for its production of Chile's best red wines , especially Cabernet Sauvignon.
Vina Haras de Pirque features a uniquely designed , Horse-shoe shaped winery , the Only one of its kind in the world. Build on the side of a hill , the 5300 square meter , 1.5 million liter production capacity structure dominates and is a tribute to both the estate's vineyards and the thoroughbred farm. The inner sloping floors allow the force of gravity to slowly , gently move the musts and wines , thereby obviating the need for pumps and other kinds of tranfer systems. This substantially reduces the potential for oxidation and the loss of the wine's organoleptic characteristics.
The Horse-shoe shaped estate now operates both as equesteian centre and state-of-the-art winery ( the influence of the Matte family's Chilean thoroughbreds can be seen in the 'Equus' range ). Quality has always been high. This has resulted in a flagship wine called 'Albis' , a blend of Cabernet Sauvignon and Carmenere , spearheaded by oenologists Renzo Cotarella ( of Antinori ) , Cecilia Guzman ( of Haras de Pirque ) and their consultant winemaker , Alvaro Espinoza.
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Recipe:
Peppered Ahi Tuna with Oyster Mushrooms and Port Wine Recipe
Ingredients:
4 five-ounce portions sushi grade Ahi tuna
2 tablespoons crushed black peppercorns
1 tablespoon canola oil
1 pound oyster mushrooms, sliced
2 ounces leeks, sliced
2 teaspoons chopped garlic
2 teaspoons chopped shallots
2 cups Port wine
2 tablespoons sweet butter
2 large Russet potatoes, peeled
3 ounces sweet butter
4 to 6 ounces milk
Salt and pepper to taste
Instructions:
First, prepare mushrooms by heating clarified butter in a medium saute pan. Add leeks and saute until lightly translucent. Add mushrooms, shallots and garlic, and saute until tender. Deglaze the pan with Port wine and finish with two tablespoons butter. Season with salt and pepper to taste.
Now, prepare potatoes. Place potatoes in cold water to cover and bring to a boil. Cook until tender, strain and push through a ricer or food mill. Stir in hot milk and butter and season to taste with salt and pepper.
Finally, cook tuna and assemble the dish. To cook the fish, heat a non-stick pan over high heat. Add one tablespoon oil. Lightly coat tuna with crushed peppercorns. Sear Ahi tuna until rare (about one-and-a-half minutes on each side). Serve with mashed potatoes and top with Port wine/mushroom mixture.
Yield: 4 ervings
Credits
Recipe from: Bidwell Street Bistro, Folsom, California, USA.
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