2010 Stepping Stone North Coast Red Rocks!

90 Points "Very impressive, not to mention delicious" International Wine Report

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Vintage:	2010
Wine Style:	Red Wine
Appellation:	North Coast

International Wine Review

Notes:

You get the spiciness from the zinfandel, the power from the syrah and the soft velvety finish from the merlot. Very impressive, not to mention delicious

Red Wine-Braised Short Ribs

Ingredients

5 pounds bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Preparation

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Inspired by the blends of Southern France, each vintage of Rocks! is a new creation weaving the characteristics of each harvest by interlacing the personalities of each variety selected. The style of our Rocks! wines will flow with the vintage as our goal is not to replicate a certain taste profile, but to make the most interesting wines possible each vintage. As Mother Nature hands us new ingredients, the varieties and proportions will vary from vintage to vintage. The exact blends will be our secret as we want you to focus simply on how delicious they are instead worrying about dry statistics.

A blend of zinfandel, syrah and merlot

Bottling Date:	June 15th., 2012
Cases Produced:	1051 cases
Bottling Analysis:	alcohol 14.5% v/v
	pH 3.74
	T.A. 0.570 g/100mL

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