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Monthly Archives: February 2012
KCET for recommends our Syrah as a great wine to sip during the Oscars!
Thanks to Michael Newsome, a wine buyer for Whole Foods, and a contributing writer to KCET, for writing a great article on Syrah…and for recommending our 2009 Syrah Tous les Jours.
Michael described it as, “A perfect example. . .is the 2009 Andrew Murray Central Coast Syrah. Aromas of blueberry and blackberry are dusted with black pepper and hints of bacon. Even with a mouthful of luscious fruit, this wine manages to leave your palate refreshed. This is a great everyday drinker, whether perfectly paired with grilled meats or slowly sipped on the sofa in the soft glow of an awards show.” Read the complete article here…
91 Points for our 2008 Syrah Terra Bella Vineyard!
Many thanks to Ken’s Wine Guide for a wonderful review of our 2008 Syrah Terra Bella Vineyard.
KensWineGuide.com blessed it with ‘91 Points‘ and described it as, ‘…rich and concentrated…with a flavor profile of very extracted blackberry with notes of integrated oak, plum, spice, and black pepper.‘ Read the complete Kens Wine Guide here…
Cooking with my daughter…
Cooking with my Daughter…
Baby Back Ribs with my baby
My 11 year old daughter, Estelle, loves to cook! Her absolute favorite dish right now is a relatively easy and tremendously tasty re-interpretation of a recipe for ribs that I found online. It is very simple to make and to prepare ahead. My daughter loves it with sparkling apple juice…but, I think it tastes great with our 2009 Syrah Terra Bella Vineyard. It brings out all of the smooth, spicy, and jammy notes. We hope that you try our recipe and let us know what you think or how you would improve it.
Ingredients:
- 2 slabs of baby back ribs
Dry Rub Ingredients:
- 1 1/2 cups dark brown sugar
- 1 1/4 cups sugar
- 1/4 cup salt
- 1/4 cup coarsely ground black pepper
- 1/4 cup paprika
- few pinches of dried chipotle powder (to taste and only as desired)
- a bit of any of your other favorite seasonings…hard to go wrong here
Preparation:
Combine all of the dry rub ingredients in a small mixing bowl. Rub the ribs in the dry rub and wrap in plastic wrap and let marinate in refrigerator for several hours up to overnight.
Preheat oven to 275 degrees F.
Remove ribs from the plastic wrap and cover completely and seal tightly with aluminum foil. Place the wrapped ribs on a large baking sheet lined with aluminum foil. Place in the middle rack of your oven. Cook the ribs for about 2 1/2 hours.
Get your grill going during the last 30-45 minutes in the oven. Bring your ribs from the oven to the grill and transfer them to the grill. Be careful because the rib meat will be falling off the bone. Cook on the grill for about 20 minutes more…turning and basting with your favorite BBQ sauce. Remove from the grill and serve.
Serve with your favorite sides… We chose a simple Au Gratin Potato recipe and an arugula salad.
Setting the scene:
In the winter time, always light a big roaring fire. It adds warmth and a lovely glow to the whole scene. It is where we invariably end up after dinner to share an another glass of wine and good conversation… 
My wife insists on dressing up the house with fresh cut flowers as it softens the “harshness” of winter and brings a wonderful lightness to the environment.
Visit Us
We have two gorgeous tasting rooms where you can explore our passion for winegrowing in Los Olivos. First up, we have our newly remodeled Winery & Visitor Center, located at the entrance of the Foxen Canyon Wine Trail, just minutes away from historic downtown Los Olivos, where you can taste our selection of Rhone style wines. Or, you may choose to check out our newly remodeled and rebranded DTLO (DownTown Los Olivos) Tasting Room, where we showcase our new "Playlist" of E11even Wines, crafted exclusively from Estate Grown grapes. Or, choose the All Access Pass and taste at both locations for a discounted price. Whichever you choose, we look forward to seeing you soon.
