2006  Cabernet Sauvignon

The 2006 Cabernet is a blend of 69% hillside Cab and 23% valley floor Cab, and 8% Merlot. The hillside grapes bring the tannin and structure to this wine, and the valley floor cab and Merlot deliver the fruitiness. The wine was aged for 24 months in French oak prior to bottling on December 12, 2008.

Varietal Content:

92% Cab, 8% Merlot

PH:

3.72

TA:

.66gms/100ml

Residual Sugar:

0.02%

ML:

Yes

Released:

October 1, 2009

Cases Produced:

202 LIMITED PRODUCTION

Winemaker:

Rick Lanza

Winemaking Notes

Rich blackberry nose all the way through, additional notes of dark cocoa powder, vanilla and toasty oak complete the bouquet. Rich velvety palate displays blueberry and blackberry jam flavors with cedar spice and bergamot mint in the finish.

Price: 27.00

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• 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

Click here to print recipe