The Scott Harvey 2005 Mountain Selection Syrah is produced exclusively from the mountainous vineyards of Amador County that make up a good representation of the county’s ability to produce world class Syrah. Awarded a Double Gold Medal by the Fiddletown Wine Competition, this wine was produced in a drinkable fruit forward, rich style with firmly structured tannins that developed a well-rounded wine for delicious drink ability. The 2005 Syrah was honored with a deserving 88 Points – “Highly Recommended” from the Beverage Tasting Institute, as well as 3 Silver Medals from various international wine competitions. A varietal mouth filling creamy texture with big red berry cherry fruit comes alive in the first taste, supported by aromas of blackberry, cedar, blueberry and sweet light oak. Concentrated flavors of fresh, bright, spicy fruit and firm tannins carry through the long finish of Scott Harvey’s Syrah. Try pairing the wine with leg of lamb, spicy stews, and hearty steaks. Aged 21 months in oak. 100% Syrah. Enjoy now until 2015.

The 2005 Mountain Selection Zinfandel represents Scott Harvey’s unique winemaking style and his commitment to making world class Zinfandel for the past three decades. This wine was made from the soils of Amador Country that are well suited to producing distinctive, earthy, full bodied Zinfandels that have a wonderful character all to themselves. A crowd-pleasing wine of Amador County, the 2005 Zinfandel was awarded an outstanding 94 Points – “Exceptional” by the Beverage Tasting Institute, in addition to 6 Silver Medals. This wine is bold and rich, with full, lush fruit flavors and rounded complexity. Spice, cloves, bay leaf and raspberry tart flavors contribute to the good balance and firm tannins that are present throughout the long, lingering finish. An Old World inspired style, this is a Zinfandel to enhance any meal from spicy Thai dishes to filet mignon. Aged 19 months in oak. 100% Amador County Zinfandel. Enjoy now until 2015.

Scott Harvey’s 2007 Mendocino County Riesling was made in a dry European style from one of the few Riesling vineyards left in the county. This aromatic, Old Vine Riesling comes from a 33-year-old vineyard that produces small yields of flavorful grapes. As a Gold Medal Wine Club Special Selection, we purchased a majority of the 2007 Riesling, and as Gold Series members, you are among the first to sample this delicious, engaging wine. Scott Harvey’s Riesling is well balanced and delicate with hints of peaches, pears and tropical fruit aromas. Fresh watercress, slate, cloves and orange blossom flavors are ever present in this refreshingly crisp wine, making it enjoyable on its own or paired with light summer dishes. Having gone to winemaking school in Germany, Scott Harvey has always enjoyed making Rieslings in the classic, German style. Try the 2007 dry style Riesling with creamy brie cheeses, green vegetable based meals, and scallops. 100% Old Vine Riesling. Enjoy now until 2012.

Ingredients:
Serves Six

2 Tablespoons Olive Oil
3 Garlic cloves, crushed
1 Teaspoon Coriander, ground
1 Teaspoon cumin, ground
1/2 Teaspoon Cayenne powder
1/2 Teaspoon Cinnamon
5 Cups chicken or Vegetable Broth
4 Carrots, peeled, 1/2 inch slices
2 1/2 Cups Zucchini, 1/2 inch slices
2 1/2Cups Eggplant, peeled, diced
2 Cups Cauliflower Florets
1 Cup Onions 1/2 diced (approx. 5 ounces)
2 Cans Stewed Tomatoes
1 Can Garbanzo Beans, rinsed, drained
1/2 Cup Dried Currants
1 cup Toasted Almonds, chopped
1/2 Tablespoon Sea Salt

Preparations:
Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often, until fragrant, 1-2 minutes, being careful not to scorch the garlic. Scrape the mixture into slow cooker (at least 5 quart). Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices) garbanzo beans, currants, almonds and salt. Stir to combine. Cover slow-cooker and cook on high until vegetables are tender to bit and flavors are blended, 8-9 hours. Ladle about 3 cups of the vegetable mix into a blender. Holding lid down with towel and taking care to avoid steam, whirl until smooth. Return puree to slow cooker and stir to blend. Ladle stew into tureen or individual bowls. Serve with couscous and a dollop of plain yogurt.

Ingredients:
Serves Six

1 Leg of Lamb
6 Rosemary sprigs, finely chopped
1/2 Cup Olive Oil
5 Garlic cloves, minced
2 Teaspoons Marjoram
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
1 Bunch Spinach, blanched
4 Ounces Goat Cheese
1/2 Bottle White Wine
1 Pound Baby Carrots
5 Shallots, whole
1 Pound Small Red Potatoes
12 Ounces Cranberry Sauce

Preparations:
The most important thing to remember about cooking a lamb is to not over-cook it. Lamb has such wonderful flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside. Pre-heat oven to 350 degrees. De-bone leg of lamb. Make a rub of olive oil, rosemary, garlic, marjoram, salt & pepper and rub it all over the leg of lamb inside & out. Stuff lamb with a 50/50 mixture of spinach and goat cheese. Roll and tie lamb leg up and place in a roasting pan surrounded by carrots, potatoes, & shallots. Pour half of a bottle of white wine in the roasting pan, cover and put it in the oven at 350 degrees; cook until internal temperature ranges from 120 to 145 degrees (medium rare). After the juices have roasted out of the lamb, drain liquid into sauce pan. Over medium-high heat, add the cranberry sauce to the juices and reduce to a thick sauce. When you cut the lamb make sure you are careful to keep the slice whole so you can see the outer ring of lamb with the inner green and white stuffing. Serve steamed or grilled vegetables on the side and smother the whole plate with the cranberry reduction sauce. Enjoy! -Scott Harvey.