Year-end Dinner (featuring Hook & Ladder Winery)

     Thursday November 19, 2015

Reservations Closed
Course Pairing / Description Wine
Hors D' Oeuvres Mango & Cilantro Marinated Shrimp Ceviche (Red Onions, Garlic And Citrus) Curried Pork Cheek & Potato Bun Sliders (Crispy Onions And Basil Mayo)
The Hook & Ladder Chardonnay is made in small batches, and only a few select lots have the honor of being designated "Third Alarm". After crushing and de-stemming immediately to press, the Chardonnay juice is fermented 100% in French oak barrels. While in barrel, the 85% of wine goes through a malolactic fermentation that naturally creates a light buttery flavor and smooth mouth feel. While on its lees, the wine is hand stirred in barrel once a month, and topped twice a month for eight months. This process develops an additional complexity of flavors and aromas. This straw colored Chardonnay leads off with a refreshing citrus bouquet followed a buttery vanilla flavor. A slight minerality compliments the crisp green apple finish. This wine recently earned 92 Points and was the Gold Medal Winner at the North Coast Wine Challenge.
Hook & Ladder “Third Alarm” Reserve Chardonnay - Russian River Valley - 2014
Salad Course Arugula, Spinach & Endive Salad (Roasted Sesame Vinaigrette, Crispy Fried Spiced Almonds)
After crushing and de-stemming immediately to press, the Estate Chardonnay juice is fermented 100% in French oak barrels. While in barrel, the 90% of wine goes through a malolactic fermentation that naturally creates a light buttery flavor and smooth mouth feel. While on its lees, the wine is hand stirred in barrel once a month and topped twice a month for eight months. This process develops an additional complexity of flavors and aromas. This straw colored Chardonnay leads off with a refreshing bouquet of pineapple and honey, which is closely followed by a citrus and tropical mouth. A slight minerality compliments the crisp green apple finish.
Hook & Ladder Estate Chardonnay - Russian River Valley - 2013
Pasta Course Braised Fennel, Sausage & Mushroom Ragout (Angel Hair Pasta With Shaved Pecorino Cheese And Italian Parsley)
Hook & Ladder uses old world techniques to make their Pinot Noir in small batches and "punch-down" the fruit by hand up to three times a day. After native yeast fermentation, the wine is aged in French oak barrels for up to 11 months to achieve optimum balance and complexity. This Pinot Noir displays a purple, cherry-candy color followed by aromas of herbal cherries with hints of cinnamon and spice. The full cherry palate is accented by tobacco that leads to a smooth finish of lingering, tart, blueberry-cola and light tannins. This multi-layered Pinot is lovely and rich; able to be enjoyed with a meal or on its own. This wine recently earned 97 Points and was the Gold Medal Winner at the North Coast Wine Challenge.
Hook & Ladder Estate Pinot Noir - Russian River Valley - 2013
Beef Course Espresso Rubbed Wagyu Flank Steak (Cabernet Melted Onions, Four Cheese Polenta And Roasted Asparagus)
For Station Ten, Hook & Ladder envisioned a bold, fruit forward, well-structured Zinfandel blend that would pair well with a myriad of dishes. To achieve this, they picked grapes from their oldest Zinfandel vines and a small amount of old vine Carignane and Alicante Bouschet from the same vineyard. These were combined with the Petite Sirah and Cabernet Sauvignon from their Los Amigos vineyard. The varietals were aged separately in European and American oak for over a year before blending and bottling. Station Ten is the fire house in San Francisco from which Cecil De Loach retired. This dark crimson and mahogany colored Zin blend displays bright aromas of raspberries, black currants, strawberries and plums with oak and spice. This wine recently earned 92 Points and was the Gold Medal Winner at the North Coast Wine Challenge.
Hook & Ladder “Station Ten” Zinfandel Blend - Russian River Valley - 2012
Beef Course Espresso Rubbed Wagyu Flank Steak (Cabernet Melted Onions, Four Cheese Polenta And Roasted Asparagus)
The Hook & Ladder single vineyard Cabernet Sauvignon is aged for up to 17 months in a combination of European and American oak. This wine contains a small amount of Merlot, also from their Los Amigos ranch, to enhance the silky texture of this exquisite Cabernet. The dark maroon Cabernet Sauvignon exhibits bright aromas of blackberry, raspberry, cherry and hints of cinnamon spice. The multi-layered flavors of red and black berries, currants, juicy cherry and spices combine well with a long lingering finish of mixed berry, cherry and light oak. The rich flavor and deep character of this balanced wine displays well-developed tannins which pair well with a multitude of dishes and allow this Cab to be cellared for many years.
Hook & Ladder Cabernet Sauvignon - Russian River Valley - 2012
Dessert Course Dark Chocolate Decadence And Vanilla Bean “Sundae” (Burnt Grape And Cabernet Caramel Sauce With Butter Pound Cake Crumbs And Fresh Blackberries)
With The Tillerman, Hook & Ladder strove for a boldly flavored, balanced and well-structured red wine. To achieve this they evaluated various lots and varietals produced from the Los Amigos Ranch. The 2012 vintage yielded ripe, richly flavored Cabernet Sauvignon, Cabernet Franc, and Sangiovese. They combined these grapes with their Merlot to soften the palate. The Tillerman steers the back of the Hook & Ladder truck, a position our founder, Cecil, held for many years in San Francisco. On the palate, full juicy flavors of cherry and raspberry followed by a long, spicy finish, allow this blend to show well through rich meals, yet not overpower lighter dishes.
Hook & Ladder “The Tillerman” Cabernet Blend - Russian River Valley - 2012