| 2005 Diamond Creek Cabernet Sauvignon Gravelly Meadow 750ml|
Napa Valley, California
Our second coolest microclimate is our five-acre Gravelly Meadow vineyard. Originally a prehistoric river bed, this stony, gravelly soil drains rapidly and the vines struggle for moisture.
Gravelly Meadow is our lowest yielding vineyard. The wines are described as “earthy, cedary, jammy and ripe blackberry with a spicy expansive finish.” The 1996 vintage was a top pick of the 1999 Wine Spectator with these words: “… serving up the clay tinged currant, plum and wild berry flavors before the tannins flex their muscles.”Winemaker's
Diamond Creek is California's first exclusively Cabernet Sauvignon Estate Vineyard. Established in 1968 in Calistoga by Al Brounstein, a visionary pioneer who defied modern conventions and planted Bordeaux varietals on secluded Diamond Mountain in the Napa Valley. Crystal pure waters, ideal microclimates, unique soil personality and traditional winemaking join to create fine rare wines cherished by connoisseurs the world over. vineyards that yield equally singular Cabernet Sauvignons. Even though the vineyards of Diamond Creek - Gravelly Meadow (5 acres), Lake (¾ acre), Petit Verdot (1 acre), Red Rock Terrace (7 acres), and Volcanic Hill (8 acres) --- share many personality traits... their individual characteristics become quite apparent. Our mountain canyon creates a diverse weather pattern. Cooling afternoon breezes from the ocean on the West mix with the Calistoga valley heat on the East. Diamond Creek meanders through our vineyards and separates them into three distinct soil types; volcanic, gravelly and red rock. In addition, our three varietals, 88% Cabernet Sauvignon, 8% Merlot and 2% Cabernet Franc, add complexity to Diamond Creek wines.
CABERNET-BRAISED SHORT RIBS
Prep time: 20 minutes / Cook time: 3 hours
3 to 4 pounds bone-in beef short ribs (4 large short ribs)
Sea salt and freshly ground pepper
1 tablespoon olive oil
1 pound small parsnips, peeled and cut into chunks
4 medium carrots, peeled and cut into chunks
1 medium onion, peeled and cubed
1 garlic bulb, peeled and sectioned
1 tablespoon flour
1 (750 ml.) bottle Mario Perelli-Minetti California Cabernet Sauvignon
1 (14 + -oz.) can reduced sodium beef broth
1 tablespoon Dijon mustard
2 tablespoon chopped fresh thyme
Season short ribs with salt and pepper. Working in batches in a large pot, cook in oil on medium-high heat until well browned. Remove from pot and set aside. Add parsnips, carrots, onion and garlic; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cook for 1 minute more. Add wine, broth and Dijon to pot, scraping up any browned bits on the bottom of the pot with a wooden spoon. Return short ribs to the pot. Bring to a boil; reduce heat and simmer over low heat, covered but with the lid cracked, for 2 hours. Remove cover and simmer over medium-high heat for 30 minutes. Season to taste with thyme, salt and pepper. Serve over soft polenta or mashed potatoes. Makes 4 servings. *May substitute turkey sausage.
Pairing Suggestion: The main cue in food and wine pairing is the type of sauce or spice used on each dish, so pair these hearty short ribs with the same Cabernet Sauvignon used in the sauce.