Robert Sinskey Vineyards

Traditional Franc...
touch the past, embrace today!

We all make our own traditions - little family rituals to re-connect with family, friends and simpler times. A favorite tradition for this family takes place every summer in Little Compton, Rhode Island. This agrarian beach community is a throwback to another era, a place where kids roam from cabin to cabin, the bicycle is the preferred method of transportation and we all share in a moveable feast - migrating parties that find us in one person’s home for lunch, another for an afternoon glass of wine and then sunset at the beach with a giant paella cooking over an open fire.

However, the Fourth of July BBQ potluck is the definitive party tradition with steaks on the grill, fresh husked corn, watermelon, farm fresh salads, chips and dips... and we bring the wine!

Made with respect for tradition, our Cabernet Franc seemed like the perfect choice for grilled steak. I think the pictures tell the story of good friends, good food and a delicious wine.

Cheers,
Rob

A Little Zip

There’s nothing like a thick, dry-aged steak with its rich, juicy, melt-in-your-mouth texture. However, too much richness can drag down your palate. A counter-balance for the richness is key to transform good into sublime.

RSV Cabernet Franc provides a nice balance to a rich cut of meat such as a 2-inch thick porterhouse. The wine’s beautiful core of dark berries and plum, brushed with cocoa and kissed with violets nicely counters its ripe, medium textured tannins and bright acidity, providing a lift to your palate after each bite of steak.

RSV’s not so secret steak sauce also provides a nice counter-balance to the richness of the meat for a fine trio at the table - a dash of steak sauce, a bite of meat and a sip of wine - delicious! Not into meat? Try this sauce to spark up grilled meaty mushrooms or even extra firm tofu.

Until the next wine…
Maria

EAT: RSV Steak Sauce

The Vandal Vineyard, in the Northern reaches of the Carneros, is a living organic and Biodynamic farm. Trees top the hills and cover crops adorn the land between the vines. Sheep graze in the winter, birth their lambs in the spring, have their wool sheared before the heat of summer arrives and a few grace our table in the fall. It is the cycle of life. The sheep reduce tractor use, enrich the soil, keep us warm with their wool and nurture us with their meat. Fortunately we can celebrate with a glass of Cabernet Franc made better by their existence.

A long cool growing season defined the 2009 vintage resulting in great flavor development, round tannins and relatively low alcohol for a deliciously elegant wine.

The grapes were harvested just before the fall rains and, once fermented, the wine was cave aged in about 30% new French oak barrels for two years.