Suisun Valley Red

Aromas of red currant and cinnamon with added cocoa and earth in the nose. Hints of brown sugar and cedar spice round out the bouquet. Palate opens with cherries and plums. Red currant follows through to the palate with the addition of dusty tannins. Hints of eucalyptus and anise mid-palate with a fruity raspberry finish.

Varietal Content:

Between 10 and 20% of each red grape grown here at Wooden Valley was used; Cabernet Sauvignon, Merlot, Syrah, Valdiguie, Primitivo, Malbec and Petite Syrah.

Bottled:

8/30/07

TA:

.68g/100ml

Alcohol:

14.8%

Residual Sugar:

.06%

Released:

Cases Produced:

630

Winemaker:

Rick Lanza

Winemaking Notes

Limited quantities on this wine. On sale until June 1st

Price: $7.00 (Seven Dollar Sale)

• 1/2 cup flour
• 8 meaty veal shank, about 1 1/2 to 2 inches thick
• 2 Tblsp. unsalted butter
• 2 Tblsp. olive oil
• salt and freshly ground pepper
• 1 cup chopped onion
• 1 cup chopped carrot

• 2 or 3 minced garlic cloves
• 1 cup dry white wine
• 1 cup peeled seeded and chopped fresh tomatoes or chopped canned Italian peeled tomatoes
• 1 cup chicken or beef broth or a mixture of the two
• 2 garlic cloves finely minced
• 2 Tblsp. minced flat leaf parsley
• 1 tsp. grated lemon zest

Directions:

Spread the flour on a piece of wax paper and dredge the veal in flour, shaking off the excess.

In a Dutch oven with a tight-fitting lid, melt the butter with the oil over medium heat. Add the veal and sprinkle it with salt and pepper. Cook until browned on both sides. Remove veal and sauté onions, garlic, and carrots and cook until vegetables are tender, about 10 minutes.

Add the wine and cook, scraping bottom of pan with a wooden spoon. Stir in tomatoes and broth and bring to a simmer. Add veal back to pot. Partially cover and simmer for 1 1/2 hours, or until meat is tender and coming away from bone. If there is too much liquid, remove cover and allow liquid to evaporate.

Meanwhile, about 5 minutes before serving, chop together the garlic, parsley, and lemon zest.

Stir the lemon zest mixture into the sauce in the pan and baste the meat. Serve immediately.

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