HOMEWINES & VINEYARDS2006 Bouchaine Estate Pinot Noir, Napa Valley ~ Carneros

2006 Bouchaine Estate Pinot Noir, Napa Valley ~ Carneros

This newly-released bottling of Bouchaine estate-grown Pinot Noir comes from recent plantings on our rolling hills in foggy, cool Carneros, Napa Valley. The vines were replanted in 2000 on a rock and gravel, clay and loam slope that is destined to offer Pinot with depth and power, grace and elegance. Clones include Dijon 667, Dijon 777, Pommard, and Swan. French oak barrels provides a structured framework without overpowering the finesse and sleekness of this wine. Together with intense, layered flavors of cherries, berries and roses, and a resonating finish, this wine presents a taste of the vibrant future for Bouchaine Pinot Noirs.

Technical Data

Appellation:		100% Carneros Napa Valley
Varietal:		100% Pinot Noir
Alcohol:		14.5%
Winery Retail:		$45

Pair this beautiful Pinot with Braised Lamb Shank Provencal and Stilton Potato Cakes (see recipe below), or with a lovely dish of Duck Ravioli (download recipe now).

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Lamb Shanks Provençale with Stilton Potato Cakes

Lamb Shanks Provençale
6 Lamb Shanks
1 Tablespoon minced, roasted garlic
2 Yellow Onions, coarsely chopped
4 Carrots, peeled and chopped
2 Stalks Celery, chopped
2 Cups Red Wine
1-1/2 Quarts Beef Stock
48 oz. canned, chopped plum tomatoes
½ cup packed fresh basil, chopped
2 Bay leaves
2 Tablespoons fresh thyme

Heat the olive oil in a large braising pan over medium high heat.  Season the lamb shanks with salt and pepper and add to the pan.  Sear the shanks on all sides till golden brown.  Remove the shanks from the pan. 

Add the garlic, onion, carrot and celery to the pan and sauté until tender, stirring frequently.  Add the red wine and cook until the liquid is reduced by half.

Add the beef stock, tomatoes, basil, bay leaf and thyme.  Bring the mixture to a boil.  Add the shanks to the mixture.  Cover and roast in a 325° oven for two to three hours.  The meat should be falling off the bones when done. 

Serve with the Stilton Potato Cakes!

Stilton Potato Cakes

6 medium potatoes peeled, cubed
3 ounces Stilton cheese, crumbled
Olive Oil
Salt/Pepper to taste

Boil the potatoes until tender, cool.  Shred the potatoes and season with salt and pepper.  Divide the mixture into 12 equal portions.

Place 1/6^th of the crumbled Stilton on top of one of the potato portions.  Top with a second potato portion and gently form a “cake.”  Repeat with remaining potatoes and cheese. 

Heat Olive Oil in a large sauté pan over medium heat.  Sauté the potato cakes a few at a time until golden on both sides.  Before serving, place the cakes on a baking sheet and warm in the oven at 350° for 10-12 minutes.

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