Single Vineyard. 100% Estate. 100 cases. Wine Club only.
As ripely fruity and oaky as any Cab out there, offering a flood of blackberries, currants, cherries, raspberries, mocha and sweet, smoky new oak. Yet lifted up by the tannin-inspired structure and a welcome, herbaceous note of olives. Marries the best of the old and new styles, a terrific Cabernet that will develop for 6–8 years.
Dr Crane Vineyard
Rich’s Garlic & Sage Rubbed Prime Rib
• 1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
• 2 tablespoons olive oil
• 1 tablespoon salt
• 2 tablespoons ground black pepper
• 8 large garlic cloves, minced
• 2 tablespoons minced fresh sage
• 1 cup chicken broth
• 3/4 cup Salvestrin Estate Cabernet Sauvignon
-Directions -Adjust oven rack to center position and heat oven to 425 degrees F. Rub roast with olive oil, salt, pepper, garlic and sage (we have also used rosemary or bay leaves on rub for a unique flavor). Pour broth and wine in pan. Set roast in pan. Place in oven and cook for 20 minutes. Lower temperature to 325 degrees. Cook an additional 13-15 minutes per pound (add more broth if needed). Transfer roast to a cutting board; Carve meat and serve with your favorite side dish.