2015 Syrah

Color: strong clear garnet color

Body: medium light

Primary Nose: plum, black cherry, vanilla

Secondary Nose: blackcurrant, rosemary

A surprisingly light and restrained presentation of cold climate Syrah. Good acids and strong fruit.  Hints of blood orange mid palate, finishing with good stone fruit / pomegranate flavors.

Paring Suggestions:  True to the Valley Of The Heart's Delight terroir from which it was produced, this Syrah has a strong affinity for garlic, herbs and caramelized  onions.   Garlic Roast Leg of Lamb,  Pissaladiere

 (Caramelized Onion Tart with Olives and Anchovy), Soupe au Pistou (Fresh Vegetable Soup with Basil Sauce).

Recipes:

Garlic Roast Leg of Lamb

serves 4-6

Notes:  

This boneless preparation is perfect for easy entertaining, and big on flavor.  I prefer to use the rotisserie attachment for the grill, along with some smoking chips to add flavor.  But you can also grill this using indirect heat.

Ingredients:

One Boneless Leg of Lamb (3-5 pounds)

6 cloves garlic finely chopped

1 ½ C chopped fresh herbs – use a mix of any fresh and dried herbs you have on hand – try parsley, rosemary, thyme, marjoram, basil, and sage (fresh pineapple sage is great!)

Salt, black pepper, and red pepper flakes

string to tie

Salsa Verde (recipe to follow)

Procedure

1. Open leg of lamb, fat side down and butterfly any large muscles so the whole leg lies flat

2. Spread garlic, and chopped herbs across meat, top with salt and peppers to taste.

3. Roll back into shape, and form into neat cylinder, tie every 1.5” with string so it holds together.

4. Thread on rotisserie and spit roast, or roast on a medium grill with indirect heat, turning occasionally, for ~1.25 hours until 140F.  Use fruitwood chips in a smoke box or foil smoke packet if available.

5. Remove from grill/rotisserie, tent with foil and rest for 10 mins, remove string and slice.

Serve with roast potatoes, salsa verde and spring vegetables.

Salsa Verde:

Combine one bunch parsley, 2 T capers, juice & zest of one lemon, 2 cloves garlic, in food processor. Puree with olive oil to a thin sauce, add salt & black pepper to taste.  Variation:  add other fresh herbs as available.