Highway 12’s 2005 Sonoma Valley Bordeaux Red Blend embodies the naturally fresh berry-fruit characters of Sonoma grapes. Hand-selected from the Serres Ranch property, this wine is balanced, structured and soft, with equal parts Cabernet Sauvignon, Cabernet Franc, and Merlot. This is a classic blend to Sonoma Valley, which exhibits favorable microclimates to successfully producing the three core Bordeaux varietals. A true crowd pleaser with a great fruit profile and smooth texture, the 2005 Bordeaux Blend is a multi-award winning wine garnering a Gold Medal from the San Francisco Chronicle Wine Competition, a Silver Medal from the Sonoma County Harvest Fair, and 87 Points from Wine Enthusiast magazine. Three core varietal components contribute to this deeply rich, full-boded blend: a good structure from the Cabernet Sauvignon, a silky, soft texture from the Cabernet Franc, and velvety fruit flavors from the Merlot. Try pairing the Highway 12 2005 Bordeaux Blend with rich foods and heavy sauces, beef, lamb, and grilled salmon. 34% Cabernet Sauvignon, 33% Cabernet Franc, 33% Merlot. Enjoy now until 2015.

Highway 12 has achieved a bold, ripe style with their 2005 Merlot. Produced from the Serres Ranch property, an excellent source for Sonoma Valley Merlot, this wine has a full structure, solid tannins, and a velvety smooth quality that is characteristic to the varietal. Full of lush fruit flavors and prized Sonoma qualities, the 2005 Merlot was awarded a Silver Medal by the San Francisco Chronicle Wine Competition, a Silver Medal by the Sonoma County Harvest Fair, 88 Points by Wine Spectator magazine, and 87 Points by Wine Enthusiast magazine. The Highway 12 Merlot was aged 26 months in French oak, complementing the wine’s fermented fruitiness and providing some softening for this extraordinary full bodied wine. Subtle notes of oak and vanilla round out the fruit flavors on the palate, making this Merlot delicately intense and able to age well with time in the cellar. A food friendly wine, try pairing the Highway 12 2005 Merlot with casseroles, meatballs, roasted turkey with gravy, and lamb chops. 100% Merlot. Enjoy now until 2015

The lush Highway 12 2005 Chardonnay was exclusively produced from the Carneros region of Sonoma Valley, which is one of the coolest areas in Sonoma County and is known as a prime location for growing Chardonnay and Pinot Noir. Of all the noble grapes, Chardonnay is among the best at reflecting its terroir of origin, making vineyard selection critical in order to display the grace and style Chardonnay can offer. A wine with an extremely limited production, the 2005 Chardonnay is a Gold Medal Wine Club Special Selection! This wine is marked by smoothness and elegance with typical citrus qualities, good acidity, and minerality. Fermenting in stainless steal promotes vibrancy with ripe, bright citrus fruit flavors that are noticeable on the palate. Winemaker Michael Sebastiani produced the Chardonnay with partial malolactic fermentation, allowing the wine to be enriched with fuller fruit flavors and a smoother texture. Try pairing the Highway 12 2005 Chardonnay with rich poulty, seafood, and pork with cream and butter sauces. 100% Chardonnay. Enjoy now until 2010.

Ingredients:
Serves Six

For Tri-Tip:
1 Beef tri-tip (about 2 1/2 pounds)
1 Large yellow onion, sliced (1/4 inch rings)
8 Onces of your favorite BBQ marinade
1/4 cup Rubbing Herbs

For Yellow Tomato and Mushroom Salsa:
1 Tablespoon Extra Virgin Olive Oil
6 Ounces cremini mushrooms, quartered
Salt and pepper
2 Large yellow tomatoes
3/4 Cup Gorgonzola cheese, crumbled
1/2 Small red onion, sliced (thin strips)
1 Small red bell pepper, diced, 1/2-inch
2 Tablespoons Red Wine Vinegar
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon chopped fresh marjoram

Preparations:
For Tri-tip:
Place tri-tip roast and onion in a shallow container and cover completely with marinade. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, turning occasionally. To cook, preheat grill to medium-high. Transfer the tri-tip and onion slices to a platter and rub with Rubbing Herbs, coating completely. Grill the tri-tip for 15 minutes on each side, turning as needed, or until cooked to desired temperature. Remove from grill and place on a clean carving board, cover with aluminum foil and allow to rest for 15 minutes before slicing. Reduce heat under the grill to medium and cook the onion slices for about 5 to 7 minutes on each side, until they are tender. Slice the tri-tip into 1/4-inch thick slices and top with grilled onions. Serve with Yellow Tomato and Mushroom Salsa.

For Yellow Tomato Salsa:
Heat olive oil in a medium saute pan. Add mushrooms and saute over medium-high heat for 3 to 5 minutes, until cooked and lightly browned. Remove from heat, season with salt and pepper and cool. Cut out the stem end from the tomatoes and slice in them in half. Squeeze out the seeds and dice the tomatoes into 1/2 inch pieces. Combine the diced tomatoes with the cooled mushrooms, gorgonzola, red onion, bell pepper, vinegar, olive oil and marjoram. Add salt and pepper to taste. Serve with chips or alongside Sonoma Tri-Tip.

Ingredients:
4 Lbs. Muscovy duck (legs and thighs)
1/2 Cup minced celery
1/2 Cup minced onion
1/2 Cup minced carrot
1 Bay leaf
4 Cups red wine
3 Tablespoons Extra Virgin Olive Oil

Sauce:
1/2 Cup ricotta cheese
1/4 Cup half and half
2 Tablespoons Hot Sweet Mustard

Preparations:
Trim excess fat from the duck and cut between the leg and thigh joint to separate them. If the thighs are quite large, cut into 2 pieces. Each piece should be about 5 or 6 ounces, or cut to serve 2 to 3 pieces per person. Place the minced celery, onions and carrots, the bay leaf, red wine and duck pieces into a large refrigerator container. Cover and refrigerate overnight, turning occasionally. When ready to cook, remove the duck pieces (saving the marinade to use later in the recipe). Sprinkle with salt and pepper to taste. Heat Olive Oil in a large saute pan or Dutch oven and brown the duck on both sides over medium-high heat (about 10 minutes per side). Remove excess fat from the pan. Strain the vegetables out of the marinade and discard them. Pour the marinade into the pan with the browned duck and bring to a boil. Reduce heat and simmer, covered, for 3 hours, turning occasionally. About 15 minutes before the duck is done, blend together ricotta cheese, milk and mustard until smooth and creamy. Set aside. When the duck is cooked, transfer to a hot serving platter and pour the pan juices over the duck. Keep warm. Add the ricotta and milk mixture to the pan and bring to a boil, gently boil, scraping loose any pan bits, until mixture is hot. Pour mustard sauce over the hot duck and serve.