Merlot Fact Sheet & Recipe
Vineyards
Camelot 2006 Merlot 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 distinctive Merlot 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 Merlot that consistently over-delivers on quality. Fermented in stainless steel tanks, our Merlot spends eight 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 2006 Merlot exhibits dark plum and ripe berry fruit aromas with hints of sweet oak. On the palate the wine has a mouth filling, well structured foundation of Bing Cherry and dark fruit flavors revealing notes of cracked black pepper and caraway in the long elegant finish. Try this splendid red with grilled meats, pork roasts, red-sauced pasta dishes and flavorful hard cheeses.”
Camelot 2006 Merlot |
|
varietal |
Merlot |
appellation |
California |
Growing Regions |
North Coast, Central Coast and Lodi |
Fermentation |
Stainless steel |
Barrel Aging |
8 months in French and American oak |
alcohol |
13.5% |
TA |
0.57g per 100ml |
pH |
3.63 |
Pan Seared Pork Chop with Black Mission Figs
Toasted Pine Nuts and Baby Arugula
Paired with Camelot Merlot
Serves 8 people
- 8 each 6 oz pork loin chops
- 2 Tbsp Vegetable oil
- 20 each Black mission figs, stems removed and sliced in half
- 2 Tbsp Shallots, minced fine
- 1 tsp Fresh thyme, chopped fine
- ½ cup Port
- ½ cup Merlot
- ½ cup Pork stock (substitute chicken stock if not available)
- 1 tsp Pomegranate molasses (available at Asian or Middle Eastern markets)
- 2 Tbsp Whole butter
- 2 Tbsp Extra virgin olive oil
- 8 oz Baby arugula, washed and stems removed
- ½ cup Pine nuts, toasted
- to taste Kosher salt
- to taste Fresh ground black pepper
Season pork chop with salt and pepper and set aside. In a sauté pan, heat the vegetable oil until just smoking. Sear pork chops on both sides until golden brown and cooked to the desired temperature. Remove chops from pan and place onto warm plate. Cover chops with foil and let rest. Pour off excess fat from sauté pan and place back onto medium heat. Add shallots, figs and thyme. Cook until figs are nicely browned, then remove from pan and reserve. Add port and Merlot to pan and increase heat to high. Reduce by half and add pork stock. Reduce until sauce begins to thicken slightly. Strain sauce through fine mesh into a small sauce pot. Bring sauce to a boil, then reduce to a simmer. Add pomegranate molasses and whisk in whole butter. Remove sauce from heat and keep warm. In a bowl, toss arugula with extra virgin olive oil and pine nuts. Season with salt and pepper. Divide the arugula between 8 plates and place in the middle of each. Place a pork chop onto arugula. Arrange 5 pieces of fig on each plate and drizzle 1 tablespoon of sauce over each pork chop.