2009 CABERNET SAUVIGNON

A juicy generous wine that covers the palate with black fruits, anise and oak vanilla flavors. The wine sits atop a juicy creamy palate with a great mouth feel that's jam-packed with richness, oak, sweet spice and freshness. Our "ultra-seductive silk pajama" Cabernet Sauvignon.

THE FACTS:
Appellation: San Benito County
Vineyard: Léal Vineyards Estate
Blend: 100% Cabernet Sauvignon
Alcohol Percent: 14.9
Release Date: Sept 2014
Harvest Date: Nov 2009
Barrel Aged: 20 Months, 40% New French Oak
Produced: 1720 cases

Item Price Quantity  
750ML $50
Club Gold: $32.50 / Platinum: $30 / Double Platinum: $25

FOOD PAIRING

Roasted Beef Tenderloin with Cabernet Reduction

4-5 pound beef tenderloin (trimmed and cleaned)
4 cups beef stock
1 cup Léal Cabernet Sauvignon
Bay leaf
Small bunch of fresh thyme
2 tbsp. unsalted butter
Corn oil
Olive oil
Salt & pepper to taste

 Beef Tenderloin
Preheat the oven to 350 degrees. Using butcher's twine, truss the tenderloin in one inch intervals. Tie the knots securely and remove any excess string. Rub the tenderloin with olive oil and season with salt & pepper. Place the tenderloin on a rack, in a roasting pan and put in the oven for 25 minutes. Check the temperature with a meat thermometer. Ideal temperature for medium rare is 120-125 degrees. Remove beef from the oven and tent with foil. Let the meat rest for 10 minutes.

Cabernet Reduction
Heat a skillet on medium high, add the corn oil and sear off the trimmed beef tenderloin until it is fully caramelized. Remove the trimmings, strain off the oil and add the bay leaf, thyme and cabernet sauvignon. Reduce to a glaze, slowly add the beef stock in one-cup intervals and continue to reduce until about half. Finish the reduction by adding the butter and season with salt to taste.
Carve tenderloin and serve with celery root purée or mashed potatoes and haricots verts.

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