thomas-rivers-brown
2014 Outpost Wine “True Vineyard” Howell Mtn Cabernet Sauvignon (100 pts) and Chateaubriand
Photo ©Michael Kelly
Background
We were discussing doing a Chateaubriand and having a nice wine this last weekend. Having not prepared it before at home, some research went into the planning. One of the facts while researching is that the dish was named for François-René, vicomte de Chateaubriand (1768-1848). He was a French romantic writer, politician, diplomat and historian who influenced French literature in the nineteenth century. He was nobleman in France, traveled to the US, was exiled from France to England and eventually returned to France. His biography is quite impressive with his writings and travels to Greece, Asia Minor, The Ottoman Empire, Egypt, Tunisia and Spain
First up was selecting from one of dozens of recipes on how to prepare, cook not only the meat, but also the demi-glace and pan sauce. Next was selecting an excellent bottle of Cabernet Sauvignon to enjoy with the meal.
The Winery
Photo credit to Tom Singerline
The Outpost Wines under years of leadership of Frank & Kathy Dotzler was sold July 23, 2018. Located at 2200 foot elevation in Angwin on Howell Mountain (east side of Napa Valley). The buyer being AXA Millésimes, the wine division of the large French insurance company. They own wineries in Bordeaux, Burgundy, Portugal and Hungary. Those wineries include Château Pichon-Longueville Baron in Bordeaux, Domaine de l’Arlot in Burgundy, Quinta do Noval in Portugal’s Douro Valley and Disznókő in Hungary.
Photo ©Michael Kelly
Previously I visited the winery yearly picking up allocations of wine but have not visited since the buyout.
The Winemaker
Photo from Revana Family Vineyard
Thomas Rivers Brown is perhaps one of the most well-known winemakers in Napa Valley. He has produced wine for 45 wineries and has several of his own brands. He is one of the winemakers that we have been following for the last twenty plus years! His influence ranges at Schrader Cellars, GTS, Casa Piena, Kinsella Wines, Maybach Vineyards, Revana Family Vineyard and many others. I have tasted and purchased many of his wines as all are outstanding! He currently has over 30 wines with scores of 100 points, more than anyone in the USA!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Robert Parker awarded this wine a 100-point score. Only 475 cases of this 100% Cabernet Sauvignon were produced. It was aged in 90% new French oak for 20 months. K & L Wine Merchants listed it on their website as being out of stock with a price of $349/bottle. It is worth every penny!
First for preparation of this exotic elixir, it was double decanted and allowed to air out for 1 ½ hours before tasting. Then on the eyes a deep purple, almost black color like none other with medium-heavy viscosity. On the nose a bouquet of floral aromas wafted into the senses. Once on the palate, blueberries and blackberries were the dominant flavors with a slight sweet vanilla tobacco hiding. The finish was invigorating with what felt like fireworks bursting with flavors on all corners of the palate. It was the quintessential throw back to Napa Valley historical roots of what a Cabernet Sauvignon should taste like. Robert Parker stated “the finish was close to a minute” long. It seemed longer and small sips were taken to savor the experience.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The Chateaubriand recipe was basically three parts: the cooking of the meat, the demi-glace preparation and the pan sauce. The demi-glace was an hour preparation with bay leaf, thyme sprigs, parsley, whole peppercorns, chopped onions, chopped celery, chopped carrots, flour and beef stock divided. The pan sauce included kosher salt, canola oil, minced shallot, fresh parsley, unsalted butter, fresh sprigs of thyme, dry red wine and the demi-glace. The meat preparation included searing in a skillet, then baking it and then letting it rest covered in aluminum foil. Plated sliced with the sauce drizzled over it with fresh parsley and a spring of Thyme. Accompanied by roasted and quartered small potatoes and sauteed asparagus. The meal was divine, and a few adjustments will be made next time. The food and wine pairing were spectacular with the wine embracing each bit of the Chateaubriand.
Kudos to my wife for an excellent food presentation!
Sláinte,
Michael