2006  Cabernet Sauvignon

Bright cherry flavors open the bouquet with additional raspberry jam aromas. Sweet spices with an earthy quality envelop the senses; vanilla and nutmeg. Very smooth mouthfeel. The balanced palate follows the bouquet. More rich raspberry and cherry flavors continue all the way to the lingering finish.

Varietal Content:

82% Cabernet Sauvignon, 9% Merlot, 9% Malbec

Bottled:

2/8/08

PH:

3.85

TA:

.64gms/100ml

Residual Sugar:

0.02%

ML:

Yes

Released:

October 2008

Cases Produced:

535

Winemaker:

Rick Lanza

Price: $16.00 (10% Case Discount)

• chop together:
  4 large onions
  6 stalks celery with leaves
  1 pound mushrooms
  
• blend together in blender:
  8 cloves of garlic
  1 bunch of parsley
  2 quarts stewed tomatoes

• 5 8oz cans tomato sauce
• 8 chicken bouillion cubes
• 4 cups Wooden Valley Cabernet
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano (fresh is best)
• 2 to 3 sprigs fresh rosemary (only leave for about 1 hour and then remove from sauce)
• salt and pepper to taste

Directions:

In a heavy stock pot brown ground beef well. Drain well and place back in the pot. Add chopped ingredients and saute for a short time. Add blended mixture and stir until well incorporated. Add remaining ingredients and mix well.

Bring all to a simmer and then add 1 1/2 teaspoons baking soda to reduce acidity (one of Nonna's little tricks).

Simmer sauce for 1/2 hour, then reduce heat to a low simmer for 1 1/2 to 2 hours. Let cool and top your favorite pasta with this traditional Italian meat sauce.

Serve with Wooden Valley Cabernet Sauvignon

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