marlena

2012 Marlena

$28.00

In honor of Mario and Lena Lanza, grandparents of brothers Rick, Ron, Larry, and Ken Lanza, we named this dessert wine “Marlena.” Mario and Lena were the first generation of the Lanza family to make wine in Suisun Valley.

Black current, rich plum and brown sugar open the bouquet. Sweet vanilla and nutmeg spice continue with toasty oak and candied oranges. Palate opens with dates, dried figs and espresso. Flavors continue with dark cocoa, aged cigar tobacco and wild flower honey. Elegant apple spice in the lengthy finish. Try with wild blueberry crisp and vanilla gelato.

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Product Description

In honor of Mario and Lena Lanza, grandparents of brothers Rick, Ron, Larry, and Ken Lanza, we named this dessert wine “Marlena.” Mario and Lena were the first generation of the Lanza family to make wine in Suisun Valley.

Black current, rich plum and brown sugar open the bouquet. Sweet vanilla and nutmeg spice continue with toasty oak and candied oranges. Palate opens with dates, dried figs and espresso. Flavors continue with dark cocoa, aged cigar tobacco and wild flower honey. Elegant apple spice in the lengthy finish. Try with wild blueberry crisp and vanilla gelato.

Varietal Content: 100% Syrah
Residual Sugar: 7.1 brix
Cases Produced: 400
Bottled: 9/4/2015
Bottle Size: 500 ml

Pairs Well With

Panforte Di Siena
  • 1 cup split almonds
  • 1 cup hazelnuts
  • 1/2 cup candied peeled
  • 1/4 cup unsoaked dried apricots
  • 1/3 cup candied or crystallized pineapple
  • grated rind of one large orange
  • 1/2 cup all purpose flour
  • 2 Tbsp. unsweetened cocoa
  • 2 tsp. ground cinnamon
  • 1/2 cup superfine sugar
  • 1/2 cup clear honey
  • confectioners sugar for dredging

Directions:

1. Spread out almonds on cookie sheet and toast until lightly browned. Transfer to a bowl. Spread out hazelnuts on cookie sheet and toast until skins split. Transfer to a dry dish cloth and rub off the skins. Roughly chop the hazelnuts and add them to the almonds, together with the candied peel.

2. Chop the dried apricots and pineapple fairly finely, add to the nuts, together with the orange rind and mix well.

3. Sift the flour with the cocoa and cinnamon. Add to the nut mixture and mix evenly.

4. Line a round 8-inch cake pan with parchment paper.

5. Put the sugar and honey into a saucepan and heat until the sugar dissolves, then boil gently for about 5 minutes, or until the mixture thickens and begins to turn a deeper shade of brown. Quickly add to the nut mixture and mix evenly. Turn into the prepared pan and level the top using the back of a damp spoon.

6. Cook in a preheated oven at 300 degrees for 1 hour. Remove from oven and set aside, still in the pan, until completely cold. Take the cake out of the pan and carefully peel off the baking parchment. Before serving dredge the cake heavily with sifted confectioner’s sugar. Serve in very thin sliced.

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