2006  Primitivo

Raspberry bouquet with hints of leather and gentle vanilla oak aromas. Black pepper at the close of the nose. Palate follows nose with more raspberry and black pepper flavors. Juicy mouthfeel with a jammy finish.

Varietal Content:

98% Primitivo

Bottled:

2/16/08

PH:

3.84

TA:

.66gms/100mls

Residual Sugar:

.02%

Released:

February 19, 2009

Cases Produced:

334

Winemaker:

Rick Lanza

Winemaking Notes

Quantities limited on this wine. On sale until June 1st

Price: $7.00 (Seven Dollar Sale)

• 2 Cups bread crumbs
• 2 Cloves garlic, finely chopped

• 2 Cups parmesan cheese
• 1 Cup finely chopped parsley
• 1 small onion chopped fine

Directions:

Prepare: 3 lbs. top round steak cut 1/4 in. thick and tenderized by butcher.

Cut steak into 3" wide pieces and pound until thin.

Set aside and make filling.

Mix all ingredients together, season with salt and pepper and moisten with olive oil. Season meat with salt and pepper and then spread some filling on each piece of meat, roll and secure with kitchen twine. Using heavy skillet or dutch oven, brown meat rolls in 1/2 butter & 1/2 olive oil. Brown meat well as this helps create sauce. Remove meat from pan and add 1/2 cup chopped onion, 1 cup each chopped celery and carrots, 3 cloves chopped garlic; sauté until translucent. Add 1 can tomato sauce and cook for a few minutes, then deglaze pan with red wine & cook until wine reduces by half. Add 1 can beef broth, return meat rolls to pan and simmer until tender. Thicken sauce if necessary with some left over filling. Season to taste and finish with 1/2 cup fresh parsley.

Serve with a glass of Wooden Valley Primitivo

Click here to print recipe