Dallas Uncorked Local Wine Dinner at Parigi
Featuring Rocca Family Vineyards
October 14, 2010
RECEPTION
Peppadew Peppers stuffed with Caprino Royale Goat’s Cheese,
Pesto, and Pinenuts
FIRST COURSE
Baby Arugula Salad with Roquefort, Currants, Cinnamon-Spiced Pecans,
Shaved Red Onion, and Maple Smoked Bacon
with
2006 ROCCA FAMILY VINEYARDS SYRAH
Winemaker
Celia Welch Masyczek worked closely with vineyard manager Sergio Melgoza, as they both believe that the art of making great wine begins in the vineyard. The 2006 harvest had a smaller crop with fewer clusters and smaller
berries then normal. Thanks to a long late growing season and the dedicated efforts of Sergio, the grapes matured with wonderful uniformity and we were able to harvest at the peak of ripeness. The wines from this small
crop display exceptional intensity and concentration, with rich fruit and tannic structure to age beautifully. This wine was created from 100% Syrah selectively hand harvested during the cool morning hours entirely from
the Grigsby vineyard. The wine was aged for 15 months in French oak barrels, approximately 65% new. Dark red cherry aromas lift from the glass immediately, and then are joined by cinnamon, anise and faint vanilla tones.
The wine is bright with cherry and vanilla tones at entry with slightly deeper cocoa and spice adding complexity to the finish. Lighter in structure then the Cabernet.
MAIN COURSE
Petit Filet of Beef with Wild Mushroom Demi
Beet Mashed Potatoes…Green Beans with Truffle
with
2006 ROCCA FAMILY VINEYARDS CABERNET SAUVIGNON
The
2006 harvest had a smaller crop with fewer clusters and smaller berries than normal. Thanks to a long late growing season, and the dedicated efforts of vineyard manager Sergio Melgoza, the grapes matured with wonderful
uniformity and we were able to harvest the fruit at the peak of ripeness. The wines from this small crop display exceptional intensity and concentration, with rich fruit and tannic structure to age beautifully. The
winegrapes were selectively hand harvested during the cool morning hours from our two estate vineyards and fermented separately in open top tanks, and then put into French oak barrels for about 9 months of ageing, before
blending in June 2007. The blend was put back into barrels for further
development until bottling in May 2008. This complex estate Cabernet Sauvignon displays elegant red fruits, a touch of vanilla on the aromas, and a fresh lively, fruit-focused entry. Full-bodied and balanced, with a
creamy texture, it unwinds slowly revealing its layers of flavor.
Family Style Dessert Platters
Hot Chocolate Glob “Espresso”, White Chocolate Dipped Strawberries,
Assorted Mini Cookies and Cupcakes
with
2006 ROCCA FAMILY VINEYARD BAD BOY RED
This
Bordeaux blend was entirely estate-grown at our vineyards located in the southern part of Napa Valley. Each grape varietal was hand-harvested, fermented separately and aged in French oak barrels for eight months.
Individual lots were selected and slowly the components of this intriguing blend came together. The blend was returned to age in barrels for an additional eight months to further integrate the flavors and aromas in this
complex blend. Very bright dark raspberry and blackberry aromas jump out of the glass. Lightly vanilla-scented oak tones provide a deeper note. At entry the wine is broad and soft, showing nice depth and a juicy
mid-palate. The finish shows just a tiny “zip” of fresh crisp berry flavor. This blend of 100% estate-grown fruit combines 54% Cabernet Sauvignon, 34% Cab Franc, and 12% Petit Verdot.
The 2006 Bad Boy Red spent 16 months in barrels before it was bottled in February 2008.
ROCCA FAMILY VINEYARDS and THE HEALTHROOTS FOUNDATION
Rocca Family Vineyards was created in the late 1990’s by Dr. Mary Rocca and her husband, Dr. Eric Grigsby. In 1999 Mary left her
dental practice to follow her passion for wine, which she had had since childhood growing up in Northern California. With Eric, they are creating high quality Napa Valley Cabernet Sauvignon and Syrah holistically under
the Rocca label, as well as selling some of their grapes to some of Napa’s best including Vineyard 29 and Hall. The Rocca’s key driver is the land, community and family. They are growing organic and sustainable vines
in some of Napa’s most prized land in Yountville and Coombsville.
In 1997 Mary and Eric started The HealthRoots Foundation to provide health education and patient care in under-served areas of the United
States and abroad. The Foundation aims to assist with community development and encourage sustainable health care improvements. Their most recent work has been in Malawi, Africa. www.healthroots.org
