December_ 2010 Chalk Hill 2006 Estate Cabernet Sauvignon_ Chalk

							                                           December, 2010




Chalk Hill 2006 Estate Cabernet Sauvignon, Chalk Hill Appellation (except for Club S shipments)

About the Winery & the Wine

IN THE MID 1990s, with the success of Chalk Hill’s signature-style Chardonnay firmly established, Fred
Furth embarked on an ongoing program to expand, enhance and develop the Bordeaux varietal
plantings. Through exploration and study, the discovery of several ideal, south-facing sites allowed for
the establishment of vineyards that include Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, and the
lesser known Carmenére.

Each year the muscular strength of the Cabernet Sauvignon is tamed, initially, by careful site selection.
Hillside sites, with rocky, well-drained soils lead to lower crop levels, concentrated flavors, and softer
tannins. Then, careful crop maintenance including: Vertical Shoot Positioning (VSP), cluster thinning, and
selective leaf pulling, all combined to balance the vines for the production of completely mature fruit
with great, deep color.

The 2006 vintage was long and mild with a late harvest in our Estate Cabernet Sauvignon vineyards. An
episode of warm weather at the end of October resulted in ripened clusters with great complexity due
to the extended time on the vine. The yield from our steep, rocky soils was low and flavors were
concentrated. During fermentation we focus on building subtle structure in all of our red Bordeaux
varieties while highlighting each vineyard’s fruit character.

Tasting Notes

The 2006 Cabernet Sauvignon shows a great balance between fruit and structure. The wine’s multi-
layered flavors represent both the sweet and the savory—cassis, dried Bing cherry and huckleberry
alongside grilled herbs, smoked meats and a touch of eucalyptus. The front and mid-palate are fruit-
driven and lush, leading toward a more structured, textural finish, indicative of the age worthiness of
this Cabernet.
The wine is a blend of 76% Cabernet Sauvignon; 12% Merlot; 7.5% Malbec; 3% Carmenere; and 1.5%
Petit Verdot. The latter three varieties perform very well on our property, and now are integral
components of our Estate Red.

Recommended Aging Potential

You can drink this delicious Cabernet tonight (though we recommend at least an hour in a decanter), but
it will age gracefully for ten to fifteen years. Of course if you like your Cabernet’s big and bold, with red
fruit and big tannin’s, drink it young, you won’t be disappointed.

Food Pairings & Recipe

Recipe by Estate Chef Didier Ageorges to be paired with 2006 Chalk Hill Cabernet Sauvignon

Roasted Lamb Loin with Pommes “Boulangère”, & Fresh Thyme Jus

Ingredients:

       2 lamb loin (saddle) & trimmings                       Pommes “Boulangère”:
       1 head of garlic                                           o 2 lbs Russet potatoes
       6 Tbsp. extra virgin olive oil                             o 1 bunch of green onions
                                                                   o 4 cups of chicken stock
                                                                   o 1 bunch of thyme
                                                                   o 4 thin slices of pancetta
                                                                   o 1 stick of butter

Step 1: Pommes Boulangère:

       Peel and slice the potatoes about ¼”.
       Clean and chop the green onions.
       Grease the gratin pan with 2 Tbsp. butter before adding the pancetta, potatoes, onions & fresh
        thyme. Cover with chicken stock and small pats of butter. Cook in a 300 degree oven for about
        45 minutes adding more chicken stock and/or butter if necessary. Potatoes will be tender when
        cooked through.

Step 2: Lamb & Jus

In a roasting pan, brown the lamb trimmings and chopped bones (if any) with enough olive oil & butter
to coat the pan, and 4 cloves garlic. Add the seasoned lamb loins and sear for about 6 minutes on each
side. Set aside on a rack in a warm area. Discard 2/3 of the fat from the pan, deglaze with 6 Tbsp. of
chicken stock, reduce and repeat the process. (this takes about 15 minutes). Strain through a fine mesh
strainer. Add a Tbsp of butter and adjust seasoning to taste.

Et voila!!! Bon Appetit!



If you like this wine and would like to get more, please visit www.chalkhill.com/HolidayWines, enter
code TWCCHALK at checkout to receive 20% discount, buy a case and receive 30%.