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Kendall Jackson Cabernet Sauvignon Vintner's Reserve 2013

Related Searches
United States
California
California
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Regional Varietals:
Black Muscat
Bordeaux Blend
Cabernet Franc
Regional Wineries:
Adler Fels
Arrowood
Avalon

Kendall Jackson Cabernet Sauvignon Vintner's Reserve 2013 750ML    
Sku: 20567

The concept "Jackson Estates Grown" is the heart of our winemaking. Every grape for the Vintner's Reserve wines is grown in cool coastal vineyards that are managed by the Kendall-Jackson viticultural team. In the winery, this gives our Winemaster a broad palette of aromas and flavors to work with when layering together the final blend.

Tasting notes
"Opens with deep black cherry, blackberry and cassis flavors. Intense, round and well-structured tannins provide a strong backbone throughout the middle. Cedar and vanilla notes linger on the finish, beckoning another sip." Randy Ullom, Winemaster

Recipe
Asian Spice-Rubbed Leg of Lamb

Serve with Kendall-Jackson Cabernet Sauvignon

8 servings

Ingredients:

1 (4-5 lb.) leg of lamb, boned and butterflied (reserve the bone for cooking)
6 Tbsp. five-spice powder
2 Tbsp. minced garlic
2 Tbsp. chopped fresh thyme, plus 10 sprigs
2 Tbsp. hoisin sauce
2 Tbsp. peanut oil
1 tsp. kosher salt
1 tsp. freshly cracked black pepper
1 C. Cabernet Sauvignon
1/2 C. soy sauce

Preparation:

Using a sharp knife, trim away any fat and silver skin from the lamb and lay on a flat surface.

Stir together the five-spice powder, garlic and chopped thyme. Stir in the hoisin sauce and peanut oil. Rub over both sides of the lamb. Sprinkle with a generous amount of salt and pepper. Roll the lamb, lengthwise to create a tight cylinder and tie with kitchen twine to secure. Wrap tightly in plastic wrap and refrigerate for at least 6 hours and up to 24 hours.

When ready to cook, remove the lamb from the refrigerator and preheat the oven to 450F.

Arrange the reserved lamb bone in a roasting pan just large enough to accommodate the lamb. Cover the bone with the thyme sprigs. Unwrap the lamb and place it on the bone. Bake for 10 minutes.

While the lamb is baking, combine the red wine and soy sauce in a small bowl. Pour over the lamb and reduce the oven to 350F. Bake for 20 minutes, basting the lamb twice with any juices that collect in the pan. Reduce the oven to 275F and cook for 30 minutes, basting every 10 minutes. Cook until a thermometer inserted into the thickest part of the lamb reads 140F for medium. (Because of the variation of thickness, some parts may be cooked more than others. For more rare meat, cook until the internal temperature reaches 125F.) Transfer to a cutting board and let rest for 10 to 15 minutes before slicing.

Hold the pan at a tilt to collect all of the juices in one corner. Skim away any fat that rises to the top and discard. Reserve the remaining pan juices. Remove the strings from the lamb and cut into 1/2"-thick slices. Arrange on a serving platter and pour the juices from the pan over the meat. Delicious with Black Bean and Ginger Rice Cakes.

Country: United States
Region: California
Grape Varietal: Cabernet Sauvignon
Type: Still wine
 
Our Price $15.99
  Buy Kendall Jackson Cabernet Sauvignon Vintner's Reserve
Case Price $191.88
  Buy a case of Kendall Jackson Cabernet Sauvignon Vintner's Reserve
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