
The Release of 2021 Stagecoach Vineyard
Cabernet Sauvignon
95 points, James Suckling (May 2024)
Planted with 600 acres of vines on ancient volcanic terrain in the rugged Vaca Mountains, Stagecoach Vineyard is the largest contiguous vineyard in Napa Valley and is revered for its powerful, complex fruit and bold tannins.
This exceptional Cabernet Sauvignon is sourced entirely from Stagecoach, and boasts aromas of strawberry compote, crème de cassis, pie crust, ripe black cherry and cola. Notes of boysenberry, raspberry leaf, earth, black tea, hazelnut and turbinado sugar alight on the palate. The opulent and rich body and chewy tannins that are emblematic of this iconic vineyard lead to a smooth and persistent finish.
Enjoy ground shipping included on all orders containing 2021 Stagecoach Vineyard Cabernet Sauvignon through November 1. Use code STAGECOACH during checkout.
“This wine packs a lot of flavor into every glass, so it needs a pairing that can stand up to its robust berry and earthy notes. Chickpea Panisse has an almost nutty flavor, and the drizzle of slightly briny and sweet olive caramel adds dimension to the wine’s already layered characteristics. The dish helps bring forward the wine’s fruit notes and balances the texture of the tannins.”
— Executive Chef Aaron Meneghelli
Chickpea Panisse with Olive Caramel, Shaved Pecorino & Herb Salad
Serves 6
Ingredients:
1 ¼ cup chickpea flour
½ cup cornmeal
1 ½ Tbsp kosher salt
1 Tbsp grated garlic
1 Tbsp extra virgin olive oil
4 cups water
¼ cup chopped parsley
2 to 3 quarts of grapeseed oil for frying
2 cups kalamata olives, drained from their brine
Granulated sugar
Instructions:
Lightly grease a 13” x 9.5” pan with olive oil or pan spray. In a medium sauce pot, add the chickpea flour, cornmeal, salt, garlic, olive oil and water. Place on medium heat, whisking as it cooks. Once the mixture starts to thicken, it will stick to the sides and bottom of the pot. Switch to a rubber spatula to continue stirring and cook until the mixture is thick and pulling away from the edges of the pot. Add the parsley, spreading it out evenly. Cover with parchment paper and place another pan on top of the mixture, pressing with 2 lbs of weight. Cool overnight before removing the panisse from the pot and cutting it into portions.
For the kalamata olive caramel, purée the olives in a blender, starting slowly, and blend until smooth and as thick as possible. Ideally, you will not add water to the blender. If needed to assist in the blending, add as little water as possible. Weigh the olive puree and match the weight with the granulated sugar. Add the sugar to a pan over medium heat. Melt sugar until it’s liquid and a caramel color. Carefully add in the olive puree to the hot sugar and stir with a high-temp spatula. Mix carefully until the olive mixture is incorporated, but still hot. In batches, return this to the blender and spin on high to ensure you have not crystalized sugar. Once the caramel has a nice shine, let it cool.
Add the oil to a sauté pan on medium heat and allow space for the oil to rise as you add in the panisse. Sear on all sides until it is lightly golden brown and crispy. Allow to cool on a rack or paper towel and lightly season with salt. Arrange the panisse on a plate with a generous drizzle of the olive caramel mixture on top, topping with an herb salad and shaved pecorino.