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SPRING 2011
NEW LITTLE CROZERS The Croze Nest is expecting two new little Crozers to hatch soon. Our COO Daniel Benton and wife Kara are expecting in May. Our friend and investor, David Barbat, his wife Jamaica, and daughter Brix are expecting their second hatchling in July. We would love to hear your ideas about names for these two new boys soon to be part of our greater Croze family. Leave us your feedback on facebook at Croze & Smith Wooton Wines. Prizes for the names the parents like best! LIBRARY RELEASE We have been rummaging through our nest and come across some library wines that we didn't even know we had. While we would be happy to drink all of these on our own, we thought we *might* be able to share a little bit with our faithful Croze and Smith Wooton fans. Please watch for an upcoming announcement about exactly what vintages we have available. THIS IS VERY EXCITING! SPRING FEVER OFFER Finally we wanted to extend a special offer of some extraordinary pricing. Our 2008 Sauvignon Blanc is normally $216 per case. For a limited time from now through May 31st we are offering this wine to you for $108 per case! This wine is a perfect spring and summertime white for your patio. This wine has the grace of a white Bordeaux with mature, complex flavors, great balance and just 13% alcohol. It's bouquet reveals fresh aromas of lime and mineral. Flavors of citrus oil and honeydew melon emerge in the glass. Please contact us directly by phone or email to be part of this offer. 707-944.9247 or suzanne@croze-cab.com SPRING WINE CLUB
Bud break is here and with it comes the spring shipment of Smith Wooton wines to our wine club. This is a very special release of a small production wine that is no longer in circulation. Our 2005 Vintner's Select Petit Verdot will be sent to you along with the 2005 Syrah. Both wines are from the Tanner Vineyard in Calaveras County. The vineyard lies on a rocky, south facing slope with great drainage and long sun exposure at an elevation of 2,000 feet. These conditions yield even ripening and flavorful, fully mature fruit. Growers, Dick and Ron Tanner and their families tend their vineyard and know each microclimate intimately. 2005 SMITH WOOTON SYRAH The wine opens with aromas of macerated black cherries, clove spice, and a bit of prosciutto. The fully rounded mouthfeel starts with Indian Mukhwas (candy coated fennel, anise, and sesame seeds) and moves into dense, concentrated blackberries and plum. The wine invokes images of a sultry northern Rhone wrapped in velvet arm in arm with the brute force of a CA Syrah strapped in new chaps. One glass is never enough. Only 297 cases produced. 2005 SMITH WOOTON VINTNER"S SELECT PETIT VERDOT ~ Wooton Collection Library Wine Mature fruit makes 2005 SMITH WOOTON PETIT VERDOT big and bold with clear varietal character. Extended barrel aging enhances the tannin structure and adds to the wine’s aging potential. Enjoy the huge mouth feel and savory tannins. This wine is a very intense, new-world style of the grape that will come to show grace for many years. Truly gluttoness. Only 50 cases produced. From Suzanne’s Kitchen with Love to Friends & Family BRAISED LAMB SHANKS – serves 4 4 lamb shanks 2 Tbs. olive oil 2 Tbs. butter 4 medium carrots, sliced or coarsely chopped 1 sweet onion, coarsely chopped 2 stalks celery, sliced or coarsely chopped 2 cloves of garlic, minced 12 fingerling potatoes or 6 new potatoes, halved 1/2 tsp. EACH salt and pepper 1 tsp. EACH fresh rosemary, thyme and oregano or ½ tsp EACH, dried herbs 3 Tbs. tomato paste 1 cup chicken broth 1 cup Smith Wooton Syrah 2 tsp. grated lemon peel 4 thin slices of lemon ¼ cup minced parsley (divided in half) Heat oil and butter in a Dutch oven or roasting pan. Add whole lamb shanks and brown on all sides. Sprinkle meat with coarsely ground salt and pepper. Top the braised meat with carrots, celery, onion and garlic. Mix herbs with tomato paste and chicken broth. Pour mixture over the meat and vegetables. Add Smith Wooton Syrah. Cover and simmer on the stovetop for 2 hours, turning the lamb shanks occasionally and spooning cooking liquid over the shanks. Add potatoes and add wine to adjust the amount of liquid and continue to simmer for 1 additional hour or until meat is very tender and loose on the bone. In the last 30 minutes of cooking, adjust salt, pepper and herbs to taste, sprinkle grated lemon peel and 1/8 cup of parsley on the meat. When the meat is tender and the potatoes are cooked, remove the pan lid, turn the heat to medium and allow the liquid to thicken for 5 minutes. Plate the lamb shanks and potatoes and drizzle cooking liquid and vegetables overall. Garnish with 1/8 cup remaining parsley and lemon slices. Serve with Smith Wooton Petit Verdot and any remaining Smith Wooton Syrah. In Vino Veritas, The Wooton's "This wine should be eaten, it is too good to be drunk."
Jonathan Swift (1667-1745) |
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