White Oak Vineyards & Winery’s 2005 Napa Valley Cabernet Sauvignon is a dark, slightly brooding blend of 90% Cabernet Sauvignon, 7% Merlot, and 3% Cabernet Franc from a 1,400 foot elevation vineyard within California’s most renowned wine country. This Cabernet has aromas of dark chocolate, cassis and rose hip that lead into flavors of currants, black plum and tea on the palate. Ripe tannins, black fruit and toasty oak combine to form a deliciously lingering finish. Connoisseurs’ Guide awards this vintage 90 Points and names it a Best Buy: “Very careful construction, fine fruity focus, a dash of briary spice and a generous dollop of very sweet oak make for a most successful Cabernet recipe here. As good as its many parts are, it is the way they are assembled that lifts the wine into high company, there are few among its many noteworthy cousins that deliver this kind of richness, polish and depth at anything approaching the price.” Try pairing the White Oak 2005 Napa Valley Cabernet Sauvignon with filet mignon or any rich, peppered steak. Aged 20 months in oak. Enjoy now until 2015.

White Oak’s Napa Valley Syrah is a consistent medal winning selection at the winery, and the 2005 vintage is perhaps the most anticipated release to date with its high ratings and smooth, silky flavors. Winemaker Bill Parker has crafted quite the crowd pleaser here, with a dynamic balance of earthy pepper notes, ripe black fruit flavors, and smooth integrated tannins. Wine & Spirits awarded the 2005 Napa Valley Syrah 90 Points: “Brisk with cranberry and mulberry flavors, this has the black peppercorn spice of Syrah that places it with artisanal mortadella (Italian bologna) on a picnic or, more formally, with roast lamb.” This Syrah also garnered a Gold Medal from the Orange County Wine Society Commercial Wine Competition and was awarded 88 Points by Connoisseurs’ Guide: “This well defined Syrah very much smells of ripe berries and pepper, and it conveys a sense of concentration that is affirmed by its deep and proportioned young flavors. Full-boded, but not heavy, with fine fruity acids providing brightness and real lift at the finish, it carries its fine grained tannins effortlessly and finishes with a lively and lengthy cranberry tang.” 100% Syrah. Enjoy now until 2015.

A Gold Medal Wine Club Special Selection! Chardonnay is one of the original varietals that helped build White Oak Winery’s world-class reputation throughout the early 1990’s and this latest achievement follows an incredible legacy of 90+ Point vintages since 2001. As a brand new release, when the 2008 Russian River Valley Chardonnay is sent out for review in the coming months, we are confident it will garner both the attention and accolades to match those of its popular predecessors. A classic, full bodied Chardonnay with aromas of vibrant tropical fruit and toasty oak, White Oak’s 2008 vintage was produced in the classic Burgundian style utilizing barrel fermenting and barrel aging. The incorporation of oak throughout the winemaking process is noted in its incredible depth of round, full bodied fruit flavors, and the smooth, rich texture of the wine’s mouthfeel. Flavors of citrus fruit, apple, lime and roasted nuts come through on the palate and linger on the lasting finish. A delicious Chardonnay, White Oak’s 2008 pairs beautifully with roasted chicken and creamy, white-sauced pasta dishes. 100% Chardonnay. Aged 10 months in oak. Enjoy now until 2012.

Ingredients:
5 pounds beef short ribs, cut into 3 inch cubes
All-purpose flour seasoned with salt and pepper for dredging
1/4 cup extra virgin olive oil
4 garlic cloves, chopped
2 large onions, chopped
3 carrots, chopped
3 celery stocks, chopped
1/2 teaspoon dried rosemary, crumbled
1 1/2 cup White Oak Syrah
1/2 small can of tomato paste
1 1/2 cups beef broth

Preparations:
Preheat oven to 350 degrees. Dredge ribs in flour, knocking off excess. Heat olive oil in a 6-quart heavy ovenproof kettle over moderately high heat until hot but not smoking. Brown the short ribs in batches in a single layer without crowding. Transfer short ribs as browned with tongs to a large plate.

Pour off all but about 2 tablespoons olive oil remaining in kettle and in it cook garlic, onions, carrots, celery and rosemary with salt and pepper to taste over moderate heat, stirring, until browned lightly. Add tomato paste and saute for one to two minutes. Add White Oak Syrah, stir. Add the beef broth to the vegetable mixture and bring to a boil, stirring. Return ribs to the kettle, squeezing them to fit in a single layer, if possible, and cover kettle with a lid. Braise ribs in oven until tender, about 2 hours.

Transfer ribs with tongs to a platter and keep warm. Pour cooking liquid through a fine sieve set over a saucepan, discarding solids, and skim fat. If necessary, boil liquid to thicken it slightly, and spoon sauce over ribs. Serve with soft Polenta.

Ingredients:
2 teaspoons salt
1/2 teaspoon freshly cracked pepper
4 cloves garlic, crushed
1 teaspoon fresh chopped chives
1 teaspoon fresh chopped tarragon leaves
1 teaspoon fresh chopped thyme leaves
1 (4-pound) whole chicken
1 stick unsalted butter, softened to room temperature
2 lemons roughly chopped

Preparations:
In a bowl, mix the salt, pepper, garlic, and all fresh herbs. Rub the chicken with the mixture. Lift the skin on top of the chicken, place the butter between the flesh and skin so it self-bastes as it cooks.

Preheat oven to 425 degrees F.

Stuff the chicken cavity with the chopped lemons. Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes, then reduce heat to 350 degrees F and continue roasting until chicken is cooked (general rule of thumb for cooking chicken is 15 minutes per pound to cook and 10 minutes to rest). Continue to baste with pan drippings through the cooking process. When cooked the juices should run clear and the internal temperature should be 165 degrees F on an instant-read thermometer. Remove chicken from the oven and place on a serving platter. Let rest for 20 minutes before serving. Serve with oven roasted carrots, mashed potatoes and a delicious bottle of White Oak Russian River Chardonnay.