2009 Stepping Stone by Cornerstone Napa Valley Cabernet Franc

Racy, exciting and bright with just a tang of that wonderful herbal touch that can only be Cabernet Franc. Inspired by the zesty wines of the Loire, but with a depth that is all Napa.

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Vintage:

2009

Wine Style:

Red Wine

Varietal Composition:

95%	Cabernet Franc
5%	Merlot

Appellation:

Napa Valley

Harvest Date:

October

Acid:

0.550 g/100ml

PH:

3.7

Barrel Aging:

18 months
100%	French Oak

Bottling Date:

May 2011

Alcohol %:

14.25

Veal Chops with Roasted Shallots

Ingredients

1 cup olive oil, divided
1/2 cup fresh lemon juice
1/4 cup fresh thyme leaves
1 tablespoon coarse kosher salt
1 tablespoon ground black pepper
4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched
18 small shallots, peeled, halved
1/4 cup balsamic vinegar
1 12-ounce package grape tomatoes
1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar
Soft Polenta (click for recipe)
4 cups arugula

Preparation

Whisk 3/4 cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes. Preheat oven to 450°F. Combine shallots, vinegar, and remaining 1/4 cup oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon reserved brine and stir to blend.

Meanwhile, heat large ovenproof skillet over high heat. Drain veal chops and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.

Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with arugula and serve.

Sourced from 2 outstanding vineyard sites, each adding a unique personality to the the wine, our Stepping Stone by Cornerstone 2009 Cabernet Franc is a beautiful example of this variety and showcases how spectacular Cabernet Franc can be from the Napa Valley.

Cabernet Franc; a cantankerous variety; typically blended with other Bordeaux reds; a late ripener, preferring cooler climates which makes ripening this variety to perfection a challenge, but find the right locations and something very special emerges. To make outstanding Cabernet Franc, we are up to the challenge.

With perfectly balanced fragrant aromatics, flavors and well-structured tannins, this wine also has the right amount of satisfying acidity and brightness which makes it a ready companion to most meals. Our Stepping Stone by Cornerstone 2009 Cabernet Franc shows a fine balance and elegance which may be enjoyed now, but will also benefit and become more delicious with some age.

Julia Child's Roast Chicken, veal chops and pork roast are perfect. Anything you love with Cabernet Sauvignon you'll love with Cabernet Franc.

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