Penrose Hill 2020 Syrah Sonoma County, California
Curated from the best regions, vineyards and vintages, the Fine Wine Collection is meant to celebrate winemaking at its finest. This wine represents our commitment to excellence, to exploration and to you.
Penrose Hill 2020 Syrah Sonoma County, California
Tasting notes
Black pepper, blackberry, plum, boysenberry, balsamic Vintage In a year filled with obstacles, our 2020 vintage triumphed. An intensely dry growing season presented low yields with small grapes of exceptional quality and flavor concentration. Little rainfall throughout the summer meant our Syrah ripened early, allowing for a swift harvest and timely avoidance of the numerous wildfires and heat waves that came late in the season. This wine expresses the unexpected benefits of extreme weather and proves that the most marvelous things often come from the most challenging circumstances.
Aromas and flavors
Prickly aromas of black pepper are first to greet the nose, followed by the scent of ripe blackberries coated in sweet balsamic glaze. On the palate, ripe dark fruit turns to jam with notes of boysenberry and plum jelly. Tannins are present but softly integrated, resulting in a plush mouthfeel with a lingering sweetness. The longer this wine spends in your glass, the more fruit comes forward, making it a delicious companion to carry you from dinner to dessert.
With such a successful vintage, it is a winemaker’s duty to emphasize the extraordinary qualities that Mother Nature has shaped. We use a mix of crushed grapes and whole clusters, which spend just under a week resting on their skins before fermentation sparks the exciting journey from juice to wine. Our skilled winemakers monitor each stage of this process to ensure the optimal balance of rich varietal flavor, structure and oak integration come together in the final bottle.
Spotlight
•
Cellar Using whole clusters and crushed grapes accentuates soft textures and fruit flavors. Skin contact enhances the wine’s flavors, tannins and color.
Vineyard • Moderate drought-like conditions result in dark, dense wines. • Low yields increase grape’s flavor concentration and complexity.
•
Winemaking
Sonoma County’s picturesque landscape mirrors France’s Northern Rhône, where Syrah rules as king. This French grape thrives in Sonoma’s diverse soil types and climates, producing bold wines with signature peppery characteristics and dark fruit flavors. Historically Syrah has been overlooked in California and primarily used for blending as popularity favored Cabernet Sauvignon, Merlot and Pinot Noir. In the past 30 years, Sonoma County has realized the immense potential of single varietal Syrah, crafting delicious “cult” wines in small quantities.
Region
Serving instructions Temperature: Room temperature (60–65°F) Decanting time: 30 minutes Glassware: Bordeaux glass Profile Tannin:Sweetness:Acidity:Body: Set the table
2 tbsp. olive oil
6 thick-cut beef short ribs
Ingredients Preparation
2 bay leaves 4 sprigs fresh rosemary, minced 12 sprigs fresh thyme, destemmed
Heat olive oil in a large dutch oven over medium-high heat. Brown ribs on all sides in hot oil, 2-3 minutes each side. Remove ribs and set aside.
Add carrots, potato, celery, and onion to dutch oven. Cook until brown and fragrant, 15 minutes. Add garlic and tomato paste. Stir occasionally, 3 minutes. Add reserved flour, stir and brown for 1-2 minutes longer. Deglaze the pot with red wine, and add stock, bay leaves and herbs. Return ribs to pot, bringing pot to boil, then reduce heat to simmer.
¼ cup quick-mixing flour (substitute sifted all-purpose flour if needed) 3 large carrots, diced 2 medium white potatoes, chopped 2 ribs celery, diced 1 large yellow onion, diced 4 cloves garlic, pressed or minced
¼ cup tomato paste
Red wine braised short ribs
3 cups dry red wine
Bring ribs to room temperature, 30 minutes.
Serve over garlic mashed potatoes.
Dredge short ribs in flour and set aside. Reserve flour for braising.
1 cup low sodium beef stock
Preheat oven to 325°F. Transfer pot to the hot oven, and braise for 3 hours until meat is tender. Remove bay leaves. Season to taste. Optional
6 cloves garlic, crushed 2 tsp. fresh thyme leaves
Preheat oven to 425°F.
2 tsp. paprika or smoked paprika
1 tsp. turmeric
Add lentils, stock, and wine to the skillet. Simmer until all liquid is absorbed and lentils are tender, 25 minutes.
1½ cup brown or French lentils
1 cup red wine
1 yellow onion, chopped 3 carrots, chopped
Wild mushrooms crimini, button, hen of the woods, portobello, oyster, shiitake
Ingredients Preparation
Prepare mashed potatoes—can prepare up to 3 days ahead and refrigerate.
Return vegetables to skillet, add remaining ingredients and heat through.
Place lentil mixture in a casserole dish and top with mashed potatoes.
1 tbsp. robust olive oil
Bake 15 minutes until hot and bubbly around the edges.
¼ cup ketchup
2 tbsp. soy sauce
1 cup young spring green peas
1 tsp. brown sugar or maple syrup mashed potatoes
Vegan lentil shepherd’s pie
1 tsp. mustard
2 cups vegetable stock
1½ lb wild mushrooms
Heat oil in a large skillet over medium-high heat. Sauté onion, carrots, mushrooms, garlic and spices, 10 minutes. Remove from pan, and set aside.
firstleaf.wine/rate
