A Day in the Life of Harvest by Teena Hildebrand

Frank, Kass, and the crew are out picking this morning in 38 degrees and I'm already thinking about dinner. It's been a "perfect storm" of curveballs, obstacles, and unsavory weather patterns throughout the whole growing season that's kept us on our knees. But this seems to be the new normal and we're just going with it - because so far, the wine produced from these seemingly imperfect growing years just keeps getting better. When you taste the new club wines, especially the 2007 Cab Syrah, Estate, in the pretty white label, you'll know what I mean - this wine is much like my husband, farmer Frank - just when you think the circumstances of the vintage are going to take it's toll on his character and physical body, especially when he can look so over-worked, full of dirt, exhausted, disappointed and frustrated, then after a bit of rest, time and cleaning up he miraculously emerges as the handsome stud that that I married 27 years ago with a sense of humor, focusing on the positive, moving forward and growing better....and so do these new wines - you're gonna love them!

When the days get shorter and nights get colder it's time to resurrect the slow cooker. I'm not proud - I've uncovered a couple of frozen lamb shanks in the bottom drawer of the freezer, pulled out the slow cooker, and poured myself a glass of the new 2010 Chardonnay. I know the deep, rich flavor of the long, slow braise would pair well with almost any good, quality red wine - especially the new Cab Syrah, Estate with it's allspice aroma, intense chocolate covered, dried cherry fruit, and luscious, smooth mouth feel. I particularly like to fire up the slow cooker in the morning when my brain is 20 years younger than with the brain I end up at the end of the day. I just plug it in and soon our home is filled with the delicious aroma. When my workday is finished and my family is staring at me with growling stomachs dinner is already made. You'll love the Harvest Lamb Shanks braised in wine recipe included here. It's perfect with roasted root vegetables that I also prep ahead and hold in a covered pan in the refrigerator, hold the salt until just before roasting (so they won't release their moisture). This is a lovely, romantic dinner for 2 or you can quadruple the recipe for friends and family and serve it casual, by the fire in the living room, with a football game in the background.

Simple & Easy Harvest Lamb Shanks braised in wine, serves 2

Pair with the 2007 CAB SYRAH, ESTATE in a big Bordeaux glass!

6 cloves garlic, roughly chopped

½ C white or yellow onion, chopped

2 Carrots, chopped

2 Celery stalks, leaves too are ok, chopped

1 Tablespoon Herbs de Provence or other dried herbs you like

1 Bay leaf

2 lamb shanks, bone in (can sub your favorite braising meat such as chuck roast, pork shoulder, whole chicken)

3 Tablespoons Olive Oil

2 Cups red wine (great way to use left over wine, even if it's days old), can also substitute stock

Heat 2 Tablespoons of olive oil in a large sauté pan over medium high heat. Add first six ingredients and sauté until slightly golden then spoon into the bottom of slow cooker or crock pot. Add 1 Tablespoon of olive oil to sauté pan over med/high heat, sprinkle shanks with salt and pepper and add to hot oil. Brown shanks on all sides and set on top cooked vegetables in slow cooker. Pour wine over all, and, if necessary, add additional water so liquid covers shanks by about 2/3. Turn cooker on high for 2 ½ - 3 hours, hold on low until ready to serve. If too much liquid evaporates add a little stock or water to rehydrate to the consistency you'd like. Taste and adjust seasonings before serving. Serve with roasted root vegetables (a medley of your favorites cut into 1" cubes, tossed in olive oil, herbs, salt/pepper, roasted in a shallow pan at 400 degrees for 45 min), salad and crusty bread. Yum!

We dedicate our 2011 harvest and vintage to all who desire to truly know that the unique challenges we all face are opportunities to recast the familiar into something new and better. It's business as usual - living by faith, trusting in God's provision, and at the end of the day - always sitting down with family and friends to give thanks over a meal and wine.

Frank & I look forward to seeing you at our upcoming December 3rd Christmas Open House, the December 11th winemaker's dinner at TASTE restaurant in Plymouth, the Barrel Tasting Event January 28 & 29 or whenever you get a chance to visit our beautiful wine country and cellar in the future. Please visit our website at www.narrowgatevineyards.com for more details and reservation information.

Cheers and blessings in this season,

Frank & Teena Hildebrand

Narrow Gate Vineyards

"The Lord also will be a refuge for the oppressed, a refuge in times of trouble.
And those who know Your name will put their trust in You." Psalm 9:9-10