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 email@example.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
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.
4 each pork tenderloins (approximately 8 ounces each)
6 – cups water
3 – tablespoons salt
2½ – tablespoons sugar
1 – teaspoon dry thyme
1 – each bay leaf
½ – cup olive oil
3 – tablespoons red wine
1 – each onion (thinly sliced)
2 – each garlic cloves (smashed)
salt & pepper
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
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.
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.
Executive Chef Bob Hurley
Hurley’s Restaurant & Bar
6518 Washington Street
Yountville, CA 94599