Cabernet Sauvignon Fact Sheet & Recipe
Vineyards
Camelot 2003 Cabernet Sauvignon was produced from a blend of North Coast, Central Coast and Lodi region grapes. By blending fruit from cool-climate regions with grapes grown in warmer microclimates, we are able to produce a smooth, sophisticated Cabernet Sauvignon with rich, ripe fruit flavors, supple tannins and balanced structure.
Winemaking
Winemaker Melissa Bates blends state-of-the-art technology with old-world artisan winemaking techniques to craft an outstanding Cabernet Sauvignon that consistently over-delivers on quality. Fermented in stainless steel tanks, our Cabernet spends nine months in French and American oak to soften and enrich its lush cherry and dark berry flavors.
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Winemaker’s Notes
“Our 2003 Cabernet Sauvignon boasts earthy, dark fruit aromas with intriguing juniper and tobacco leaf notes enhancing complexity. Its ripe, black fruit flavors, displaying excellent mid-palate intensity, are enriched by a seductive, smoky oak tone and supported by round, well-knit tannins. Enjoy this fine red with roast beef, grilled steak, lamb shanks, venison, red-sauce pastas, hearty stews and soft ripening cheeses.”
Camelot 2003 Cabernet Sauvignon |
|
varietal |
Cabernet Sauvignon |
appellation |
California |
Growing Regions |
North Coast, Central Coast and Lodi |
Fermentation |
Stainless steel |
Barrel Aging |
9 months in French and American oak |
alcohol |
13.5% |
TA |
0.58g per 100ml |
pH |
3.6 |
Roast Rack of Lamb
With Merlot Mustard and Walnut Crust
Paired with Camelot Cabernet Sauvignon
Herb Encrusted Beef Au Jus
- 1 each 2 lb, 8 rib rack of lamb, frenched and trimmed (your butcher can do this)
- 2 Tbsp Vegetable oil
- 1 cup Cabernet Sauvignon
- 2 Tbsp Dijon mustard
- ¼ cup Walnuts, toasted and chopped
- ½ cup Breadcrumbs
- 1 Tbsp Garlic, minced
- 2 Tbsp Olive oil
- ¼ cup Fresh parsley, minced fine
- 1 tsp Fresh rosemary, minced fine
- to taste Kosher salt
- to taste Black pepper, fresh ground
Rinse lamb under cold water and pat dry. Season with salt and pepper. Heat a heavy bottomed sauté pan till almost smoking. Add the oil then lamb. Sear lamb on all sides to a nice golden brown. Remove the lamb from the pan and let cool. In a small saucepan, heat the wine and reduce to 2 tablespoons. Let cool. In a bowl mix the mustard and wine reduction. Spread the mixture evenly over the outside of the lamb rack. In a bowl combine the remaining ingredients. Spread this mixture onto the lamb rack and press firmly so that it adheres to the mustard. Roast the rack in a preheated 425 oven for 15 – 20 minutes or until desired doneness. Remove from oven and cover loosely with foil. Let rest for 5 minutes before carving.