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September 2020 Cellar Select Newsletter

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September 2020 Cellar Select Newsletter S E P T E M B E R 2 0 2 0 CELLAR SELECT FALL ALLOCATION INSIDE THIS ISSUE: 2017 Red Mt Cab Tasting Note-1 Red Mt AVA History & Terrior-2 Rack of Lamb w/ Cabernet Sauce Recipe-3 2017 RED MOUNTAIN CABERNET SAUVIGNON Partner Discounts-4 100% CABERNET SAUVIGNON KIONA VINEYARDS Kiona Vineyards’, Heart of the Hill Vineyard, Cabernet Sauvignon is an elegant wine of structure. Tannins are present and smooth; acid is crisp and balanced. Enjoy this wine now and into the future. The color of this Cabernet Sauvignon is deep ruby with a purple cast. As you swirl your glass, lightly stained tears appear while releasing aromas of ripe dark fruits such as marionberry and plum. A bit further into the glass, you find dried dark fruits of dates, figs, and black cherry with cinnamon adding to the complexity of this wine. As you drink this wine, the flavors evolve, creating a sensory experience of fine texture and balance with a finish of complex richness; smooth dark cherry bathed in 70% cacao with a touch of smooth coffee. Savor this wine during your entire meal, or after a long day. Enjoy a glass of this Cabernet Sauvignon while reading the history of the pioneering Kiona Vineyards and Red Mountain. RED MOUNTAIN AVA HISTORY & TERRIOR The first wine pioneers to discover Red Mountain originally walked the land in 1972. At that time, it was a sagebrush covered hillside with no roads, wells, power-lines, or any other signs of civilization. Those pioneers were John Williams of Kiona Vineyards and Jim Holmes, originally from Kiona then Ciel du Cheval vineyards. These gentlemen were greatly inspired by the wine grape research conducted by Dr. Walter Clore and his staff at the WSU agriculture station in Prosser. By 1975, after obtaining power, water and right-of-way rights to the property, they planted the first ten acres of vineyard on what would become Red Mountain. Kiona Winery was the first Red Mountain winery bonded in 1980 and now there are at least 19 wineries located on Red Mountain. Red Mountain was originally part of the Yakima Valley AVA and is a sub AVA of Columbia Valley. In the 1990's, Lorne Jacobson from Hedges Estate started a drive to achieve Federal recognition for the Red Mountain AVA which finally happened in April 2001. Red Mountain is the smallest AVA in WA state. Of the 4,040 acres that make up Red Mountain, vineyards cover over 2,300 acres which means about 57% of the AVA is currently planted. Thus, making it the most densely planted AVA in the state. The area has a truly unique terrior, with a southwest facing slope, which allows Red Mountain to document warmer temperatures and more sunlight hours than any other part of the Columbia Valley AVA. The predominate soils of Red Mountain are not found anywhere else in the state. Warden, Hezel & Scooteney soils were brought in by the pre-historic Missoula floods. The alkalinity and calcium carbonate content of the soil, along with its granular consistency, allows for each vine to form a well established root system. In soils of this composition, root systems are allowed to reach deep to obtain the necessary nutrients and moisture. The Casacade Mountain rain shadow has its greatest effect on Red Mountain, where the desert climate experiences an average rainfall of seven inches, and almost no precipitation during the growing season. The use of drip irrigation provides ideal grape growing conditions through canopy management. The result is dramatically lower mold and mildew pressure compared to most vineyard regions. Red Mountain experiences more growing degree days than any other region in the state. The high latitude (N 46) and topography contribute to wide temperature swings experienced during the growing season, with daytime temperatures averaging 90 F and night time temperatures dropping below 50 F. In the evenings, the AVA experiences a notable drop in temperature with the Yakima River playing a moderating role in providing a cooling effect to Red Mountain's gentle slopes. The cooler evenings help retain acidity levels, which allows for the exceptional balance and structure found in Red Mountain grapes, and the wines crafted from them. R A C K O F L A M B W I T H C A B E R N E T S A U C E INGREDIENTS: INSTRUCTIONS: Three 8-bone racks of lamb (1 1/2 pounds 1. Preheat the oven to 425F. Season the lamb racks all over with coarse salt and pepper. Heat each), trimmed of all fat, bones frenched 1 Tbsp of the oil in a large skillet and the Coarse salt and freshly ground pepper remaining 1/2 Tbsp of oil in a medium skillet; 1 1/2 Tbsp canola oil both skillets should be ovenproof. Add 2 of the 1 cup Cabernet Sauvignon lamb racks to the large skillet and 1 rack to the medium skillet, meaty side down. Cook the 1 garlic clove racks over moderately high heat until well 1 thyme sprig browned, about 4 minutes. Turn the racks and 1 cup chicken stock or canned low-sodium brown the other side, about 3 minutes longer. broth 2. Transfer the skillets to the oven and roast the lamb for 15 to 20 mins, or until an instant-read 2 Tbsp cold unsalted butter, cut into 4 thermometer inserted in the thickest part of the pieces meat registers 120F for rare or 125F for medium rare. Transfer the racks to a carving board and let rest for 10 minutes. 3. Meanwhile, set the medium skillet over high NOTES: heat. Add 1/2 cup of the wine and bring to a Have your butcher french the lamb by boil, scraping up any browned bits. Pour the scraping the fat and gristle from the bones. wine into the large skillet and add the garlic and thyme. Set the large skillet over high heat, add the remaining 1/2 cup of wine and boil until reduced to 1/2 cup, about 8 minutes. Remove Recipe credit: foodandwine.com the skillet from the heat and discard the garlic and thyme sprig. Whisk in the butter, 1 piece at a time. Season with salt and pepper and strain the sauce into a warmed gravy boat. 4. To serve, cut the lamb into chops and arrange 3 chops on each dinner plate. C E L L A R S E L E C T | F A L L A L L O C A T I O N | S E P T 2 0 2 0 PARTNER DISCOUNTS The Barn B&B The Courtyard Marriott 10% discount on rooms To use this discount, you will need to make a Winery Discount (when available) reservation on their website, Please call (509) 876-8100 to make a reservation www.bnbwallawalla.com and then email them at and ask for the winery discount. the Barn B&B and let them know you are a Barons Wine Club member. They will confirm with Stephanie and then apply the discount to the balance on the bill. The Quality Inn Eritage Resort 15% discount on rooms To use this discount, you can call direct to the hotel, 20% discount on rooms (509) 525-2522 and ask for the Wine Club discount To use this discount, please call 1-833-Eritage and listed under LWCLUB or you can go to the website ask for the winery discount. bit.ly/2HBbdEP and rates will reflect 15% off once you choose the LWCLUB drop down option under special rate..
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