Sensual and luscious floral notes of fresh violets delight the nose in this beautiful 2019 Estate Malbec. Deeply vibrant purple in color, this wine tastes of warm end of the summer berries, currant, and rich dark plum, finished with a velvety smooth and mild structure of tannin.
The flavors recall ripe fruits of strawberry, cherry with hints of leather, dry herbs and chocolate. Full bodied with young and very accessible tannins the Cabernet Sauvignon’s mouthfeel reveals a mid-palate of dark fruit and lingering oak flavors.
The flavors highlight notes of caramel, roasted almond, and fruits such as melon and apricot. On the palate, the wine is generous and well balanced with a light lingering of creamy dough and oak nuances. A splash crisp apple, lemon and banana flavors complete the bouquet and persuades you to enjoy another sip.
This dish pairs perfectly with our 2021 Pommard Pinot Noir.
16 ounces cremini mushrooms, stems removed
1 tablespoon olive oil
5 tablespoons unsalted butter
1 white onion, very thinly sliced
2-3 garlic cloves, chopped
¼ cup dry red wine
½ tablespoon balsamic vinegar
2 tablespoons fresh thyme leaves
1 tablespoon fresh oregano leaves, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Heat a large non-stick pan with 1 tbsp of olive oil and 3 tbsps of butter over medium heat.
Place the mushrooms in the pan, stem side down and cook 12-15 minutes, until mushrooms have softened and release their juices.
Flip the mushrooms and add the onion, garlic, and 2 tbsps butter. Cook 8-10 minutes, stirring occasionally, until onions start to brown. Add the wine, balsamic vinegar, and half the herbs. Season with salt and pepper, reduce the heat to medium-low, and simmer for 10-15 minutes.
Garnish the mushrooms with the remaining herbs and serve.