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CABERNET SAUVIGNON

"If it tastes good to you then it's good wine"

- Dave Matthews, Winemaker

About This Wine

TASTING NOTES

Classic aromas of blackberry, cherry, and dry herb notes are wrapped by toasted vanilla and soft, mouth-filling tannins. It's elegant and supple. A fun start or end to any meal or gathering. Also enjoyed with grilled rack of lamb or rich lentil salad.

WINEMAKER NOTES

The 2012 growing season saw moderate temperatures with above-average sunlight exposure on the North Coast. Weather conditions during bloom promoted a strong set and larger-than-average crop. Given this large crop and moderate temperatures, it took a long time for the fruit to ripen, resulting in flavor development racing ahead of sugars—ideal for flavorful, well-balanced wines. The late rain at the end of the harvest urged us to move quickly on picking the remainder of the fruit. Overall, the wines from the 2012 vintage show excellent color extraction, intense varietal aromatics, and great concentration. By all accounts, it was a very strong vintage for wine quality.

AWARDS

Bronze Medal - Sunset Magazine's 2015 International Wine Competition

Cabernet Sauvignon
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$15.00
/ bottle
SKU: 80007053-12
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Recipes

Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade

Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade
Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade Garlic Marinated Flank Steak with Fresh Herb and Olive Tapenade

Chef Fiona couldn’t resist grilling up some tender, juicy steak for the Chicago stop of the DMB Summer Tour. The crew savored the Garlic Marinated Grilled Flank Steak with Fresh Herb and Olive Tapenade before taking the stage later that night. Try pairing the dish at home with the Dreaming Tree Cabernet.

“My favorite two sides with Fiona’s flank steak are the flank steak and the flank steak. I always eat her asparagus too. She is magical.”
~Dave Matthews

Photos by Aaron Farrington

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Ingredients

Serves 6-8

Steak:
1 whole flank steak, about 3lbs

Marinade:
6 cloves garlic, mince
1/3 cup soy sauce
1/3 cup olive oil
1/3 cup Worcestershire
1 tsp fresh black pepper

Tapenade:
3/4 cup black pitted kalamata olives, chopped
1 1/2 cup, loosely packed, mix of fresh herbs, basil, oregano, parsley, cilantro, rough chop
1 bunch scallion, sliced
1/2 large white onion, small dice
3 tbsp red wine vinegar
2 lemons, juiced
1/2 cup extra virgin olive oil
Salt and pepper to taste

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Shopping List

- 1 whole flank steak, about 3 lbs
- 6 cloves garlic
- 1/3 cup soy sauce
- 5/6 cup olive oil
- 1/3 cup Worcestershire
- 1 tsp fresh black pepper
- 3/4 cup black pitted kalamata olives
- 1 1/2 cup, loosely packed, mix of fresh herbs, basil, oregano, parsley, cilantro
- 1 bunch scallion, sliced
- 1/2 large white onion
- 3 tbsp red wine vinegar
- 2 lemons
Salt and pepper to taste

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Directions

  1. To make the marinade, whisk together ingredients in bowl, transfer to appropriately sized, non-reactive container. Add steak and refrigerate for 1-4 hours, turning meat once.
  2. While meat marinates, make the tapenade. Mix all ingredients. Let flavors blend for at least 20 minutes.
  3. Prepare and heat grill (of your choice).
  4. Remove steak from marinade. Using a paper towel, wipe excess marinade from meat.
  5. Grill meat over medium-high heat for about 4 minutes per side until meat is nicely charred for a medium-rare.
  6. Let meat rest for 5-10 minutes.
  7. Slice the meat across the grain, diagonally, in about 1-1/2 inch slices.
  8. Transfer meat to platter and drizzle tapenade over the steak and serve.
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