HISTORY

Fall 2007 Wine Shipments

2003 Alexander Valley Merlot, Hidden Springs Vineyard

The grapes used for this massive Merlot were harvested from the block adjacent to our Winery on a gentle slope just above the Russian River. This full-bodied Merlot is blended with 10% Cab Franc to add further complexity. On the nose you will detect aromas of currant, chocolate and a hint of cedar. This wine is rich and thick on the palate with chewy tannins and a well-structured finish. Accompany this wine with a juicy steak, beef stew or venison chili. This wine is drinking excellent now and will only get better with 8-10 years of aging. 130 cases produced. Harvested October 14, 2003

2002 Alexander Valley Cabernet Sauvignon, Hidden Springs Vineyard

After a decade of producing Cabernet from Hidden Springs, we decided to produce a small-lot reserve wine. We blended small percentages of Merlot and Cab Franc to enhance the cherry and spice aromas. This wine is all there in the mouth and leads to currant and cassis fruit with a big chocolate finish. This big Alexander Valley Cab stands on it’s own 2 feet, but pairs great with grilled steak or Spaghetti Bolognese. Drink now or later; will age for at least another 12 years. 55 cases produced. Harvested October 5, 2002

2006 Russian River Chardonnay

Harts Desire Chardonnay has always been the flagship of our portfolio. We worked both sides of the Russian River for this gem: Chalk Hill Vineyards on the east side and Lazy W Ranch off of West Side Road. Warning: This wine goes down fast! Bright aromas of apple and pear with complex mineral notes. Tropical flavors with a lemon crème twist and a crisp but round vanilla textured finish. 290 cases produced. Harvested September 28 thru October 5, 2006

2006 Russian River Zinfandel, Ponzo Vineyard

Vintage number 13 from Ponzo Vineyards is a treat for the true Zinfandel lover. It is also a Gold medal winner for the 5th time! We meticulously manage our blocks of old vines at the Ponzo Vineyard to produce exceptional wines. Hand picked over 4 weekends by many friends and family members, this wine exhibits raspberry sorbet and spice on the nose. The very chewy mouth has concentrated flavors of wild blackberries, tobacco and nutmeg. This wine works with anything Italian – Pasta, Pizza, Prosciutto etc. 330 cases produced. Harvested over many weekends from mid September to mid October 2006.

Friends of Harts Desire Wines

We would like to recognize some of the local establishments that support Harts Desire Wines. Our first installment happens to be one of our favorites: The Village Inn and Restaurant in the heart of Sonoma County. Located in the Village of Monte Rio right on the Russian River, The Village inn offers 10 guest rooms, most with private balconies or decks overlooking the Russian River. The Restaurant offers classic American cuisine, a full bar and award winning wine list. Speaking of awards, The Village Inn was recently awarded a 1st place Double Gold Medal Award for their wine list at the Sonoma County Harvest Fair Wine List Competition. Proprietors Mark Belhumeur and Philip Hampton are quite modest about this award, but we are here to tell you that the awards have been coming for many years. Yes, the wine list is amazing, but what about the food? In a word: fabulous! Executive Chef Robert (Bob) Millington, previously a successful San Francisco restaurateur for many years, has been running the kitchen in some of the best restaurants in Russian River for over 26 years. Bob and his crew feature “Sonoma Fresh” cuisine, which includes locally grown and farmed meats, produce and dairy products. Dinner is served indoors and outdoors (weather permitting) and is complimented with Sonoma’s finest wines.

From the Village Inn Kitchen

Executive Chef Bob Millington was gracious enough to contribute the following scrumptious recipe for our wine club members. THANKS CHEF BOB! Of course, this dish is highlighted by the award-winning 2006 Harts Desire Zinfandel. For more information regarding The Village Inn and Restaurant, please visit their web site at www.villageinn-ca.com

Harts Desire Zinfandel Beef Short Ribs

3-Tbs All Purpose Flour
Salt and Pepper to taste
4-lbs Beef Short Ribs on the bone, about 2” or have butcher cut off
the bone
2-Tbs Butter
3-Tbs Olive Oil
1-Cup Chicken or Beef Stock
5 small Carrots, peeled & cut in 2” pieces
2 Yellow Onions, peeled and cut into chunks
1-Cup Celery, chopped
4 Sprigs Parsley, chopped
2 Bay leaves
1-tsp Fresh Thyme
1-Cup Hart’s Desire Zinfandel (don’t forget one cup for the chef also!)
Preheat oven to 350 Degrees
Cut mead in 4” pieces, sprinkle with flour, salt & pepper. Pat ribs with mixture. Heat butter and oil in heavy casserole or Dutch Oven and brown meat on all sides – this should take about 20 minutes for a thorough dark brown on all sides. Remove ribs and pour off fat from pan. Add stock and deglaze by scraping brown bits off pan. Add remaining ingredients then nestle ribs back in pan. Cover and cook 2-3 hours until very tender (check after 2 hours)
Remove from oven and let cool, refrigerate overnight. The fat will have come to the top and solidified. Remove fat and discard. Reheat ribs in oven. Check taste and serve with Yukon Gold Mashed Potatoes. DELISH!!!

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