Loring Garys' Vineyard

[Innkeeper]

2000 Loring Wine Company, Garys' Vineyard, Santa Lucia Highlands, Pinot Noir ($35.89 Wades Wine). Birthday wine. This plush pinot comes from Gary Pisani's patch if you need to know who Gary is. Opened it early to be sure it was open. Found a little sediment in the neck as pinot is wont, cleaned it out and found no more during decanting a hour before dinner. It was not just plush, but lush. Tons and tons of ripe black cherries on nose and up front. Gobs of earthy complexity and chewy tannin across palate, and a five alarm finish. Not only the best wine of this year, but best since we popped the '78 Brunello in '95. Had a Starr Oregon for a second bottle (there were four of us) and as nice as it is, there was no comparison.

Matched it with broiled fillets (a gift from friends from Omaha Steaks), garlic bread, and salad. The steaks were covered with the following sauce: (Used Turning Leaf California Pinot Noir for it).

SAUCE BOURGUIGNONNE: (Adapted from Mirelle Johnston's "The Cuisine of the Rose")

1/2 lb Crimini mushrooms sliced (caps only)
2 tbl Light olive oil
1 Carrot peeled and diced
1 Onion peeled and diced
2 tbl Butter
1 tbl Tomato paste
1 tbl Dijon mustard
1 tbl Bacon bits
1/8 tsp Ground nutmeg
1/8 tsp Ground cloves
1/4 tsp Course ground pepper
2 C + 2 tbl Pinot Noir
1 tbl Flour
1 Additional tbl butter
Fine herbs

Cook mushrooms in oil in heavy saucepan until soft. Remove to bowl with slotted spoon. Add two tablespoons butter and cook carrot and onion till soft. Add tomato paste, mustard, bacon bits, seasonings, and two cups wine. Cook down for 20 minutes to reduce close to half. Puree sauce in blender or food processor, and return to pan. Combine flour with two tablespoons of wine and add to sauce. Simmer for five minutes to cook flour. Add mushrooms and additional tablespoon of butter, and stir till butter melts. Pour over favorite steak cooked favorite way and sprinkle with fine herbs.