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Monthly Wine Spotlight - 2006 Merlot

Monthly Wine Spotlight - 2006 Merlot & Herb Crusted Lamb Roast

monthy wine and chef spotlight - Caite Daneil-Maiero
 

Each month, we pick a featured wine and a celebrated Napa Valley guest Chef creates a perfect pairing recipe!

Recently awarded ‘91’ points in the Wine Enthusiast Magazine, our 2006 vintage is a full-bodied, ripe Merlot with elegant balance and seductive flavors. After harvest, the fruit spent 18 months aging in French and American oak barrels to achieve solid structure along with subtle hints of toasty notes. The wine is 90% Merlot, 10% Cabernet Sauvignon from our organically farmed Rutherford H.B. Vineyard and sustainably farmed Persephone Vineyard in the northeast corner of the Napa Valley.

In the glass, the color is a beautiful magenta and rose. On the nose, the aromas reveal juicy raspberry, ripe plum and Bing cherry with a touch of brown sugar. The palate opens up to baked cherry pie and sugar plum with hints of cocoa and coffee in the silky, extensive finish.

This 2006 Merlot is no wimpy wine – it’s got some serious backbone which gives it great structure and grip when paired with a rich, robust and earthy roasted leg of lamb. The fresh rosemary in this recipe not only accents the lamb roast, but is also extremely red wine-friendly and a beautiful match with both the fruit and fresh herbal notes in the Merlot.


Peju 2006 Merlot
- paired with Spring Herb Crusted Lamb Roast
with Lentils & baby carrots

Download Recipe >
Courtesy of Chef Caite Daniel-Maiero

SPRING HERB CRUSTED LAMB ROAST
Serves 8 ppl.

Ingredients           Amount

Italian Parsley, chopped
Chives, fine chop
Thyme, finely mined
Rosemary, chopped
Spring garlic, mined
Bread crumbs
Unsalted butter, soften
Fresh lemon juice
Lamb roast
Salt & cracked black pepper
Dijon mustard

 

6 Tbsp
6 Tbsp
3 Tbsp
3 Tbsp
6 Cloves
6 Tbsp
6 Tbsp
2 Tbsp
6 -7 lb

½ Cup

Method

1.  Preheat oven to 325 degrees.
2.  In a medium bowl, combine Italian parsley, chives, thyme, rosemary,   spring garlic, bread crumbs, butter and lemon juice.  Season lamb with salt & pepper.
3.  Rub some of the herb butter on the underside of the lamb roast, fat side up place in a medium-large roasting pan.
4.  Spread the mustard over the top and finish with spreading the rest of the herb butter on the top of the lamb roast.
5.  Bake the lamb roast for about 2.5 hours (20 minutes per pound for rare,
25 minutes per pound for medium rare).
6.  Transfer the lamb roast to a carving board, let rest for 15-20 minutes,
slice and serve with warm lentils and baby carrots.

 

LENTILS

1 cup dried green lentils, picked over
6 cups vegetable stock
¼ cup extra virgin olive oil
Salt & freshly ground pepper

In a large sauce pan bring vegetable stock to a boil, add lentils, simmer for 35 minutes or until tender, drain & toss with olive oil, season with salt & pepper.  

BABY CARROTS

2 lbs baby carrots, peeled
8 Tbsp butter
¼ cup brown sugar
Salt

In a medium – large sauce pan, cook the carrots covered in about 4 inches of boiling water until slightly tender about 10 minutes, drain.  Melt butter in heavy skillet, stir in brown sugar until melted.  Add the baby carrots season lightly with salt, cook until they are well glazed.

 

Caite Daniel-Maiero | Chef ,  Napa Valley - BIO

A native Californian born into the school of thought that “Food is Love”,  it’s no wonder Caite Daniel-Maiero’s role as chef  was cultivated as if her life’s journey were her own personal culinary education.  Much like a fine wine, her love and passion for food grew with age.

Rather than fast food and drive-ins, Caite’s typical childhood meals involved family picnics in the park with a simple loaf of bread, creamy cheese, vine ripened tomatoes, spicy sechi and wild strawberries. Thus, it is easy to see why her passion for food emerged at an early age, growing into a lifelong passion.  Her culinary experiences have taken her from her mother’s kitchen, to a yacht in Bora Bora, to a trendy restaurant in Victoria, British Columbia, to exploring the flavors of Paris France, and then, back into Bay Area hospitality and culinary arts.  

Now in the Napa Valley, Caite shares her delectable creations with others who love the California cooking culture as much as she does.
 

January Wine of the Month Spotlight - 2006 Cabernet Franc >
February Wine of the Month Spotlight - Delicias Zinfandel Port >
March Wine of the Month Spotlight - H.B. Cabernet Sauvignon >
April Wine of the Month Spotlight - 2006 Merlot >
May Wine of the Month Spotlight - 2009 Pink >
June Wine of the Month Spotlight - 2009 Chardonnay >
July Wine of the Month Spotlight - 2008 Sauvignon Blanc >
August Wine of the Month Spotlight - 2007 Cabernet Franc >
September Wine of the Month Spotlight - 2006 Cabernet Sauvignon >
October Wine of the Month Spotlight - 2007 Fifty/Fifty >
November Wine of the Month Spotlight - Provence >
December Wine of the Month Spotlight - 2006 Cabernet Sauvignon Reserve >

 

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