Fall, Harvest, and flurry of activity here at the Croze Nest.
Pictured above are Gary and Suzanne Wooton in their newest hotrod, an appropriately labeled 'Smith Wooton' 1962 Morris Minor. If you've not seen one of these in person you must stop by. This car utterly makes men and women, old and young, 'coo' as if it were the sweetest peach or the newest born.
The annual meeting of those who make up The Croze Nest was held last month. We dined on four courses prepared by reknowned Wine Train chef Kelly Macdonald. The food was great, the Croze and Smith Wooton wines were amazing, and the company did not fail to produce much delight. We shared old stories and new while imbibing on the fruits of our labor.
Of course, all of Napa is a whirlwind of activity this time of year. Grapes, grapes, and more grapes. People are running around checking on vineyards, anxiously awaiting the perfect flavors to come together for picking. This begins what winemaker Gary Wooton knowingly refers to as 'the thousands of choices which will give the wine it's own unique character'. To crush, destem, inoculate, press, pumpover/punchdown, barrel age, filter; the how, and how much and often, on and on and on. Each piece of the winemaking plan is indicitive of what is to come, but you cannot start without the right fruit. So, a nod to the 2009 harvest, it has been spectacular.
It is that time of year for our Fall Wine Club release and should you want to get onboard please let us know asap. We send quarterly shipments of two bottles which will arrive at your door and are sure to bring smiles all around. This fall we are sending out the newest release of the Smith Wooton Cabernet Franc 2006 as well as a bottle of our 2004 Croze Cabernet Sauvignon. A tale of two Cabernets. An interesting fact for you is that Cabernet Franc and Sauvignon Blanc are actually the parent varietals of the much loved Cabernet Sauvignon. We tempt you to try them both and better understand their differces and delights.
"We are all mortal until the first kiss and the second glass of wine."
- Eduardo Galeano
In Vino Veritas,
The Wootons
~FALL WINE CLUB ~
2006 Smith Wooton Cabernet Franc
Mature fruit makes 2006 Smith Wooton Cabernet Franc big and bold with clear varietal character. Extended barrel aging enhances the tannin structure and adds to the wine’s aging potential. Plum spice and cedar chest open the nose of this decadent 2006 Smith Wooton Napa Cabernet Franc. Plump boysenberry and blueberry preserves stand out on the palate with huge mouthfeel and young, 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.
2004 Croze Cabernet Sauvignon
The 2004 Croze wine will surpass all your expectations of Napa Cabernet. There is finesse, balance, and yes, all the true old world charm a varietally correct Cabernet can offer. You are met with sunny wildflower and musk aromas that are structured together with a blast of fresh ground pink peppercorns. The flavors have incredibly harmonious elements of worn saddle leather and rivers of fresh, blood red cassis.
In keeping with the winemaker’s philosophy and style, 2004 CROZE is very drinkable now, but this intriguing Cabernet Sauvignon has the ideal balance for a graceful and long lived wine. It may take years to reach full potential.
RECIPE PAIRING IDEAS
Roast Duck with Cherry Sauce and 2006 Smith Wooton Cabernet Franc
Ingredients
1 (5- to 6- pound) dressed duckling
1 small orange, quartered
2 sprigs fresh parsley
1 small onion, quartered
1 carrot, scraped and quartered
1 stalk celery, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnishes: fresh cherries, fresh flat-leaf parsley sprigs, orange slices
Cherry Sauce
Preparation
Remove giblets and neck from duckling; reserve for another use. Rinse duckling thoroughly with cold water; pat dry with paper towels.
Rub 1 orange quarter over skin and inside cavity of duckling. Place remaining orange quarters, 2 parsley sprigs, and next 3 ingredients in cavity of duckling; close cavity with skewers. Tie ends of legs together with string. Lift wingtips up and over back, and tuck under duckling.
Sprinkle with salt and pepper. Place duckling on a rack in a shallow roasting pan breast side up. Insert meat thermometer into meaty portion of thigh, making sure it does not touch bone.
Bake, uncovered, at 425° for 45 minutes. Reduce oven temperature to 400°; bake 35 minutes or until meat thermometer registers 180°. Turn duckling often during baking for more even browning and crisping of skin, if desired. Transfer duckling to a serving platter; let stand 10 minutes before carving. Garnish, if desired. Serve with Cherry Sauce.
Grilled Ribeye Steaks with Miso Butter and 2004 Croze Cabernet Sauvignon
Ingredients
1/2 cup unsalted butter, softened
2 tablespoons plus 1 tsp. white or yellow miso paste (see Notes)
1 tablespoon finely minced fresh chives
1 1/2 teaspoons minced garlic
4 boneless rib-eye steaks (3/4 to 1 in. thick)
Salt and freshly ground black pepper
4 sweet onions, such as Walla Walla or Maui
About 3 tbsp. olive oil, divided
Preparation
1. In a small bowl, stir together butter, miso, chives, and garlic. Spoon butter mixture onto a square of plastic wrap, fold plastic over butter from the top and the bottom, and use your hands to form it into a log shape about 1 1/2 in. thick. Twist sides to close. Put in freezer for 30 minutes or until firm.
2. Meanwhile, rinse steaks, pat dry, and season well with salt and pepper; set aside at room temperature, 15 to 25 minutes. Peel onions and cut in half crosswise. Trim about 1/2 in. off rounded sides of each onion so halves lie flat. Rub onions with some olive oil and salt and pepper to taste.
3. Prepare a gas or charcoal grill for medium-high heat (you can hold your hand 1 to 2 in. above cooking grate for only 3 to 4 seconds). Grill onions 2 minutes, then add steaks and grill until nicely browned, 3 to 4 minutes. Turn everything over. Onions will need another 6 to 8 minutes, until they're softened and nicely browned. For steaks, cook an additional 2 to 4 minutes for rare, 5 to 7 minutes for medium-rare, and 8 to 15 minutes for well done (cut to check).
4. Top each steak with 2 tsp. miso butter (you will have some butter left over). Serve with onions and a simple green salad if you like.
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