2009 Cornerstone Cellars, The Cornerstone, Napa Valley
93 Points “There is a certain sense of crafting and seamlessness...it shows more sophistication. It is a wine clearly meant for the cellar. Wait for five years at least, ten if you have the patience.” Connoisseurs’ Guide
Steak House-Style Porterhouse from Saveur
Steak House-Style Porterhouse from Saveur Magazine
2"-thick prime dry-aged porterhouse steak (about 3 lbs.)
3 tbsp. canola oil
coarse salt and coarsely ground black pepper
2 tbsp. butter
1. Place a steak on a plate and allow it to come to room temperature for 1 hour. Heat oven to 500°. Open all your windows, readying your kitchen for quite a bit of smoke. Heat a large cast-iron skillet over high heat until very hot, 6–8 minutes.
2. Rub steak all over with 2 tbsp. of the oil, then season generously on all sides with salt and pepper. Add remaining 1 tbsp.oil to skillet and carefully add steak. Cook, without turning, until deeply browned and crusty. When you're cooking a steak at home, it's nearly impossible to brown both sides sufficiently and still cook it to medium rare, so make sure you cook the first side (the presentation side) until it has a charcoal-like crust, about 7–8 minutes.
3. Flip steak and cook until browned on second side, 2–3 minutes more. Transfer skillet to oven and roast until medium rare, 6–8 minutes.
4. Transfer steak to a rack over a tray, top with butter cut into thin slices, and tent loosely with foil. Set steak aside to let rest for 5–10 minutes, then transfer to a cutting board. (Hold on to the buttery juices that have collected on the tray.)
5. Following the contour of the bones, cut the filet off one side of the steak and the top loin off the other. Working on the bias, slice both pieces of meat into 1⁄2"-thick slices, keeping slices together as you go. Reassemble the steak on a platter along with bone, fanning out steak slices slightly. Pour reserved juices over meat.
Have you heard that every year is the same here in the Napa Valley? Don’t you believe it! After the drama of the 2008 vintage with its roller coaster of weather-related challenges, we enjoyed a remarkably mild, blissfully uneventful 2009 growing season. That is until “Mother Nature” tossed us a curveball mid-October. We had the heaviest harvest rainfall since the early 80’s. This caused some concern, but for the most part, the tough-skinned, loose-clustered varieties such as Cabernet Sauvignon weathered the storm.Beautiful Indian summer weather followed the rainy, humid conditions, allowing the grapes to reach optimum maturity. Presence of forward, bright fruit flavors with varietal character and phenological ripeness of the tannins was achieved without excessive ripeness. The corresponding wines have beautiful ripe fruit aromatics and flavors and are impeccably balanced with good acidity and alcohol levels.
Explosive aromas of dark fruits draw you to this generous, richly textured wine. Black cherries, black currants and an exotic array of spices, dried herbs with nuances of cocoa and dusty earth. The wine has incredible density with a broad tannin structure balanced harmoniously with the acid. A long expansive finish completes the experience with an incredible blend of power and finesse. While offering immediate gratification, the patient among us will be rewarded as this wine possess an amazing potential to age.
Composition: 95% Cabernet Sauvignon Oakville Station, Oakville, 2.5% Cabernet Franc Talcott Vineyard, St. Helena, 2.5% Merlot Stewart Ranch Vineyard, Carneros.
Harvest: Each of the vineyards were harvested between late September and mid-October in perfect conditions.
Bottling Date: July 14th., 2011, Case Production: 89 cases, Bottling Analysis: Alcohol 14.9%, pH 3.69, T.A. 0.580 g/100mL
93 Points 2009 Cornerstone Cellars, The Cornerstone, Napa Valley
“There is a certain sense of crafting and seamlessness to this very good wine’s fit of many parts and right from the start it shows more sophistication. It is a wine clearly meant for the cellar. Wait for five years at least, ten if you have the patience.
” -Connoisseurs’ Guide to California Wine