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2008 Cornerstone Cellars Howell Mountain Cabernet Sauvignon
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2008 Cornerstone Cellars Howell Mountain Cabernet Sauvignon
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| Vintage: | 2008 | ||||
| Wine Style: | Red Wine | ||||
| Varietal Composition: |
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| Appellation: | Howell Mountain | ||||
| Harvest Date: | October | ||||
| Acid: | 0.550 g/100ml. | ||||
| PH: | 3.88 | ||||
| Barrel Aging: |
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| Bottling Date: | July 2011 | ||||
| Alcohol %: | 14.9 | ||||
Mustard Seed Crusted Prime Rib Roast
Ingredients- 1/2 cup crème fraîche
- 1/2 cup heavy whipping cream
- 1/4 cup prepared white horseradish
- 1 cup plus 1 teaspoon Dijon mustard, divided
- 4 medium onions, cut into 3/4-inch wedges with some core attached
- 5 very large shallots (about 1 pound), quartered through root end
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 1/2 teaspoons coarse kosher salt plus additional (for sprinkling)
- 4 garlic cloves, minced
- 1 9 1/2-pound bone-in standing prime rib roast, trimmed
- 2 tablespoons yellow mustard seeds
- 1/4 cup brandy
- 2 cups low-salt beef broth
- Chopped fresh Italian parsley
- Using electric mixer, beat crème fraîche and cream in medium bowl to firm peaks. Fold in horseradish and 1/3 cup mustard. Season to taste with salt and pepper. Cover and chill. DO AHEAD Can be made 8 hours ahead. Keep chilled. Rewhisk before serving.
- Preheat oven to 450°F. Toss onions, shallots, vinegar, oil, and 1 1/2 teaspoons coarse salt in large bowl. Sprinkle roast lightly with coarse salt and generously with pepper. Stir 2/3 cup mustard and garlic in small bowl; rub over roast. Place roast, bone side down, in roasting pan. Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 350°F.
- Arrange onion mixture around roast. Return to oven; roast until instant-read thermometer inserted into center registers 120°F, stirring onion mixture occasionally, about 2 1/4 hours for medium-rare.
- Transfer roast to work surface. Tent with foil; let rest 30 minutes. If necessary, increase oven temperature to 450°F and return onion mixture to roasting pan and roast until deep brown and very tender, about 10 minutes. Using slotted spoon, transfer onion mixture to medium bowl.
- Place roasting pan over 2 burners on medium-high heat. Add brandy; stir 30 seconds. Whisk in broth and remaining 1 teaspoon mustard; boil until reduced to 1 1/4 cups jus, stirring occasionally, about 10 minutes. Season jus with salt and pepper.
- Slice roast; arrange on platter. Spoon onions around roast. Sprinkle parsley over. Pass Dijon crème fraîche and jus alongside. Knife Skills There are two basic ways to carve the roast.
- 1. Cut between the bones. This method yields generous portions and makes for a dramatic-looking presentation.
- 2. Cut the rack off the meat, working as close to the bone as possible. You'll have a boneless roast that can be cut into thin or thick slices.
Being one of the most sought after, ultra-premium winegrowing regions in the Napa Valley this wine reflects our vision of a classic mountain grown Cabernet Sauvignon. Vintage driven and through individual barrel selection the Cornerstone Cellars Howell Mountain Cabernet Sauvignon is an expression of the unique mountain climate and distinguished for its immense concentration and powerful structure while retaining a sublime elegance. The principle factor that defines the Cornerstone Cellars Howell Mountain Cabernet Sauvignon is the vineyard source, Ink Grade Vineyard. An organically certified vineyard, Ink Grade is located on the eastern side of Howell Mountain at an elevation of 1800 feet. At this elevation with its steep slopes and volcanic tufa soils, root growth is restricted resulting in Ink Grade Vineyard’s hallmark small berries with intense fruit flavors, structure and robust tannins that makes wines from this vineyard so unique.
The 2008 harvest will be remembered as a year that offered a little bit of everything. Drought preceding the worst frosts seen in over 30 years, unusual weather patterns during bloom and set greatly impacted yields. A few heat spikes were thrown in during the summer for good measure followed by a little rain. Then add Napa’s typical dry and warm “Indian Summer” and you have one of the craziest growing seasons seen in the Napa Valley for a long time. But if you survived the April frosts, heat during bloom in May and the desiccating heat in August as Cornerstone Cellars did, then you had the perfect growing season, revealing wines of great color, depth, richness, structure and elegance.
Our 2008 Howell Mountain Cabernet Sauvignon is abundant in fragrant, ever-changing aromatics of concentrated dark fruit notes laced with cinnamon, forest floor and sweet cocoa. The palate is awakened with a full-bodied richness and texture giving a layered mouthfeel balanced with a lifted acidity. Lingering, complex tannins broaden out the finish to display the formidable structure and power of this ripe Cabernet Sauvignon. Although quite approachable now, bottle ageing will further develop the bouquet and complexity. This wine possess immense concentration and power while retaining sublime elegance and will continue to age superbly over the next two decades.
The finest Prime Rib roast money can buy!
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