1995 Firesteed Citation Pinot Noir Willamette Valley Oregon. 13% alcohol. Andrea Robinson Wine Club, $45.
Pale red color, clear hue, lovely aroma of red fruit and earth, notes of cedar, leather, perhaps chocolate, very goo red fruit tastes with leather, earth, humus, mushroom and light spice notes, medium mouth feel, very pleasant tannis, nicely softened over time, long complex finish. A very good match with Andrea's chicken dish, and even better sipping and sharing TV with Janet later. 4*+.
Notes: Winemaker Howard Rossbach.
http://www.firesteed.com/
The fruit was fermented in small plastic fermenters, which allowed hand-care in punching down the cap and temperature control. The cap was hand-plunged two to four times per day. After fermentation, the wine was gently pressed and racked into French oak barrels for aging and malolactic fermentation.
Barrel aging lasted fifteen months in new, one and two-year old barrels. The top barrels were then selected and blended together for this cuvee. The wine was lightly filtered before bottling.
Earthy, with forest floor, cedar and leather aromas. Delicate, with raspberry and vanilla flavors and tannins that have softened over time. Subtle and elegant hints of toast and caramel on the finish.
Robinson: If you have read my Wine Buying Guide for Everyone you may know that I am a big fan of Firesteed’s regular Pinot Noir which, for under $15 in most markets, is one of the best Pinot values ever, year in and year out. Howard makes this very limited, special bottling only in years when he has a few exceptional barrels, then he holds it back for later release to show how well the wine ages.
It has everything Pinot lovers look for but can rarely afford in aged Burgundy: scents of shiitake mushroom, truffle, bouillon and bacon. It also has subtle fruit dried cranberry fruit and cinnamon spice, a silky texture and long finish.
Stripped Chicken with Mushrooms and Thyme
Brine boneless skinless chicken breasts overnight in the fridge in 6 cups of water in which one quarter cup each kosher salt and brown sugar have been dissolved (dissolve in 1 cup hot water then add water and ice to make up the rest so the brine is cold when you add the chicken). The chicken takes up the brine’s moisture and flavor and then remains tender when you cook it.
Serves 4
4 boneless skinless chicken breast halves, brined as above.
2 T olive oil, approximately
2 T butter, approximately
1 shallot, minced
½ lb shiitake mushrooms, sliced thin
1-2 T fresh thyme leaves or 2 t dried thyme
Salt and pepper
Bake the chicken breasts just until cooked through and cool. Pull apart the cooled breasts into ½ inch by 2-3 inch strips and set aside. In a large heavy skillet heat about 1 tablespoon of olive oil on medium high and then add 1 tablespoon butter. When it foams, add the shallot and mushrooms, season with salt and pepper and cook, stirring until mushrooms are tender and lightly browned.
Remove from the pan and add the remaining olive oil and butter. Add the chicken strips, season with salt and pepper and cook, stirring until the edges are lightly browned (since the chicken is already cooked through you are just looking to add texture with this step).
Add the thyme and mushroom mixture and stir to combine and reheat the mushrooms. Serve with a simple green salad to add contrast.