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2007 Peju Estate Cabernet Sauvignon Reserve
The 2007 Peju Estate Cabernet Sauvignon Reserve is a handcrafted, small-production bottling from Napa Valley. This elegant wine features hand-picked fruit from selected blocks within our estate vineyard, located in Rutherford. The wine was aged for 26 months in 100% French oak barrels, 85% new.
Intense fruit concentration also delivers balance, finesse and elegance. The nose is lush and generous with black cherry, blueberry, anise, white pepper, cedar and sage. The finish is full, long, velvety and sculpted. While the unusual opulence and structure of this wine allow it to be consumed in its youth, it will continue to evolve and improve over the next decade.
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Chef Christopher Kostow, The Restaurant at Meadowood. Recipe based on one from his grandmother’s holiday kitchen.
Mustard Glazed Brisket, Serves 12
6 lb brisket
3 yellow onion, large dice
3 carrots, large dice
1 celery root, large dice
¼ cup tomato paste
2 tbsp honey
1 cup Dijon mustard
½ cup whole grain mustard
2 heads garlic, halved
2 cups soy sauce
1 bunch parsley
1 bunch thyme
1 gallon chicken stock
In a heavy pot, sear the brisket on all sides. Remove the brisket and add the onions, carrots and celery root. Continue to cook at medium/high heat stirring occasionally until the vegetables are well caramelized. Add the honey and tomato paste and cook slightly. Add the remaining ingredients and return the brisket to the pot. Bring the liquid up to a simmer and place pot, covered, in a 300 degree oven for approximately 6 hours. When the brisket is very tender, remove from the pot. Strain the braising liquid and place in a pot. Reduce the liquid until it becomes thickened. Return the brisket to the glaze, making sure that the brisket is uniformly glazed. Transfer glazed brisket to a cutting board and slice thinly. Serve immediately.