Pairing Jessup Cellars 2013 Pinot Noir with a Recipe by Yountville’s Chef Bob Hurley, Plus $1 Shipping on 3 Bottles or More!

Post 8 of 67

Jessup Cellars 2013 Carneros Pinot Noir

Jessup Cellars 2013 Carneros Pinot Noir 

It’s Spring, Let’s Sip Some Jessup Cellars Carneros Pinot Noir!

Jessup Cellars 2013 Pinot Noir rises high above the predominately flat clay lands of the Carneros AVA. Set in the northern most reaches of the Carneros, Winemaker Rob Lloyd sources from Truchard Vineyard’s steep hillside, volcanic white ash soils, and then blends from three distinct vineyard blocks for depth and complexity.

This unique matrix of sun, fog, soil and technique delivers black cherries, cola and crushed blackberries with warm cloves and stony minerality, all lingering throughout a sustained, roll-your-eyes-back finish.

Click on the video below to flyover the Truchard Vineyard where we source our Carneros Pinot Noir.

 

For the month of April, we are offering $1 shipping on orders of 3 bottles or more! Call us at (707) 944-5620 or email wine@jessupcellars.com (office Hours 9am to 5pm Monday – Friday).

And if this weren’t enough to inspire you, below we share a recipe from Yountville’s own Chef Bob Hurley of Hurley’s!

Roasted Pork Tenderloin

with Huckleberry Sauce

Chef Bob Hurley of Yountville's Hurley's

Chef Bob Hurley of Yountville’s Hurley’s

Note

Pork tenderloin is the perfect meat for entertaining.  It is quick and convenient.  There is no waste and it is very lean.  You can take it right from the package, season it and roast it.

Ingredients

4 each pork tenderloins (approximately 8 ounces each)

Brine

6 – cups water

3 – tablespoons salt

2½ – tablespoons sugar

1 - teaspoon dry thyme

1 - each bay leaf

Marinade

½ – cup olive oil

3 – tablespoons red wine

1 – each onion (thinly sliced)

2 – each garlic cloves (smashed)

    salt & pepper

Huckleberry Sauce

5 – tablespoons shallots (chopped)

1 – teaspoon sugar

3 – ounces raspberry vinegar

1 – ounce red wine vinegar

2 – cups huckleberries

16 – ounces veal stock

       elk meat pan drippings (optional)

       salt & pepper

Preparation

Pork

After taking the pork tenderloin from the package, remove with a sharp knife the small amount of silver skin the lies on top of the filet.

Combine all ingredients of the brine.

Place the meat in the brine for approximately 6 hours.  (This should be done in the morning before dinner.)

Assemble all ingredient of the marinade.

After removing pork from the brine, pat dry and let sit in the marinade for at least 1 hour.  (It can also be in the marinade overnight.)

Season with salt & pepper.  Brown lightly in a skillet.

Place in a 350° oven and cook until medium.

Let the meat rest for 5 minutes and carve into thin slices.  Fan out on plate for an attractive presentation.

Huckleberry Sauce:

Add shallots to pan drippings and cook until translucent.

Add sugar and cook until it “caramelizes”.  (This will happen quickly so be ready.  If the sugar burns then you must stop or it will make the sauce bitter)

Add the raspberry and red wine vinegar.  Cook until the sugar dissolves.

Add the huckleberry and veal stock and reduce by half, or until you have reached your desired consistency.  Check for seasoning.

Yield

Serves 8

Executive Chef Bob Hurley

Hurley’s Restaurant & Bar

6518 Washington Street

Yountville, CA 94599

707-944-2345

www.HurleysRestaurant.com

This article was written by JessupCellars.admin

2013, Jessup Cellars | Napa Valley
the good life wine collective

We invite you to visit our sister winery Handwritten Wines. Full day excursions available. 707.944.5620

Menu

MAKE A RESERVATION

MAKE A RESERVATION


Check availability and book special events!

Make a Reservation