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Another powerful, young wine, the 2010 Carte Blanche Cabernet Sauvignon is incredibly dense and virtually impenetrable. Blue and black fruit, grilled herbs, licorice, new leather, menthol and tobacco flow through to an incisive finish layered with graphite and crushed rocks. Today, the 2010 is cool and implosive, suggesting it needs at least another few years to come together. The addition of 10% Petit Verdot seems to give the wine some of its brooding personality. Anticipated maturity: 2018-2028.
– Robert Parker’s Wine Advocate.  Antonio Galloni

Success at this year’s incredible 2013 Sarasota Forks & Corks!
Check out Carte Blanche founder Nick Allen in the Sarasota Herald-Tribune.

“I found this recipe in the Weber’s Big Book of Grilling. Don’t be scared by this recipe, it may seem lengthy, but I promise it’s worth it! I love to pair this with the Chardonnay, the full body and smooth texture of the chardonnay really brings the artichoke and goat cheese to the forefront of the palate.”

For the stuffing:
2 T EVOO
1 tsp dried thyme
1/4 tsp. crushed red pepper flake
1 jar (7 ou) artichoke hearts
2 tsp minced garlic
1/4 tsp kosher salt
1/4 tsp fresh gr pepper
3 ou crumbled goat cheese
3 T minced sundried tomatoes oil-packed
2 T finely chopped basil

4 large chicken breast pounded to 1/4 inch thick
EVOO
Kosher salt
Fresh Pepper

To make stuffing: in medium sauce pan combine olive oil, thyme, and red pepper flakes. Set pan over medium-high heat to warm mixture for 1 to 2 min. Drain,rinse and coarsely chop artichokes and add along with garlic, salt, and pepper. Cook for 3-4 min, stirring occasionally. Remove from heat. Add goat cheese, sundried tomatoes, and basil. Mix evenly to distribute the ingredients, allow to cool.

Rinse chicken under cool water, pound to 1/4 in. Place breasts down, and spread each one with a quarter of the stuffing. Fold breasts in half over stuffing and use toothpicks to skewer the sides closed. Brush or spray both sides with olive oil and season with salt and pepper.

Grill breasts over direct medium heat until the meat juices run clear, 8-12 minutes, turning once halfway through grilling time. Don’t forget to remove toothpicks before serving…

“I first had this salad at Lulu Wilson’s in Aspen, it was so amazing, I had to try it on my own. Here is my version that pairs perfectly with the acidity and minerality of the Sandstone Seven”

1 large head of kale ( I prefer flat leaf version but either works) stalks removed and cut chiffonade
2 small garlic cloves minced
Juice of 1 lemon plus one quarter
1/4 c good EVOO
1/4 toasted pine nuts
1/4 dried currants
1/2 c shredded Parmesan
1 T white and dark balsamic vinegars
Salt and pepper

For dressing:
In a small bowl add EVOO, vinegars, garlic, and touch of salt and pepper, and squeeze the quarter of lemon, blend.
In a salad bowl, add cut kale, squeeze whole lemon and gently massage kale for a minute with your hands to soften leaves. Add nuts, currants, and Parmesan. Mix well. Add dressing to salad and toss well.
You may serve immediately, but I think it even tastes better the longer it sits…

“These marinated lamb chops sing with the deep red fruit flavors & savory profile of the 2010 Cabernet!”

8-10 lamb loin chops or lamb lollipops
3 cloves garlic minced
1 T dijon mustard
1T chopped fresh rosemary
1T chopped fresh mint
1 T chopped fresh thyme
Kosher salt and fresh cracked pepper
juice of whole lemon

Salt and pepper lamb
Combine all ingredients in ziploc bag, place lamb in bag, gently shake.
Marinate for at least 2-3 hours, best if overnight
Heat grill to med-high.
Grill chops for 2-3 min a side for lollipops or 4 min a side for loin chops for (med rare)

Try with grilled veggies or a ratatouille