Shiraz Fact Sheet & Recipe
Vineyards
Camelot 2003 Shiraz 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 savory Shiraz with robust, dark berry 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 Shiraz that consistently over-delivers on quality. Fermented in stainless steel tanks, our Shiraz spends nine months in French and American oak to soften and enrich its meaty berry and spice flavors.
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Winemaker’s Notes
“Our 2003 Shiraz is made in an earthy Rhône Valley style with great density of color, aroma and flavor. Ripe, heady aromas of black cherry, blackberry and boysenberry leap from the glass, augmented by scents of dried herbs, chocolate, spice and hazelnuts. Bright raspberry and blackberry fruit flavors are balanced by round, supple tannins and a rich, smooth, chocolaty finish. Enjoy this savory red with pepper steak, wild game, grilled sausages, barbecue fare and hard, flavorful cheeses.”
Camelot 2003 Shiraz |
|
varietal |
Shiraz |
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 |
0.57g per 100ml |
pH |
3.74 |
Orrechiette with Sweet Fennel Sausage and Sautéed Rapini
Paired with Camelot Shiraz
Serves 8
- 12 ounces Orecchiette dried pasta
- ½ C. Extra virgin olive oil
- 1 lb. Sweet fennel Italian sausage, rolled into 1” meat balls
- 3 cloves Garlic, sliced very thin
- 1 pinch Red chili flakes
- 2 bunches Rapini (also known as Broccoli Rabe), cut into 2” pieces, tough stems removed
- ½ C. chicken stock
- to taste kosher salt
- to taste Parmesan cheese
Cook pasta in salted water and toss in olive oil. Reserve and keep warm. In a large sauté pan heat olive oil. Add meat balls and sear on all sides until golden brown. Remove meatballs from pan and reserve. Add garlic and red chili flakes to hot pan and cook until garlic is golden but not burnt. Add rapini and sauté until tender. Add chicken stock and reduce by half. Add meatballs and season to taste. Toss with cooked pasta and drizzle with extra virgin olive oil. Garnish with shaved Parmesan cheese. Serve immediately