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Wine

Cabernet Sauvignon (North Coast)

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

- Dave Matthews, Winemaker

About This Wine

“When you’re working with Dave, you want to make sure whatever you’re doing has soul. The rhythm of our North Coast Dreaming Tree Cabernet Sauvignon highlights classic aromas of blackberry, cherry and herbal notes wrapped by toasted vanilla. It’s an easy-drinking wine with a lot of character.”—Steve Reeder

Wine & Food Pairing Suggestion
Grilled Rack of Lamb with Salsa Verde
View recipe 

Cabernet Sauvignon
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$15.00
/ bottle
SKU: 80007053-12
Purchase the Cabernet Sauvignon

Meet Carrie Brown

Like a real-life Green Acres, diehard New Yorker Carrie Brown was uprooted from the West Village by her husband and relocated to Wine Country. That's where they stumbled on the dilapidated general store and set out to recreate it as a cool-but-low-key specialty store, selling local goods and produce, and serving some of the most mouth-watering chili you'll find in the entire region.

The Rushin' River

The Rushin' River

Like anything growing, a vineyard needs a good water source. California wine country's got just that in the Russian River, the second largest river in the region. It not only keeps the Valley nice and hydrated, but it's home to White Sturgeon, Steelhead, Chinook and Coho salmon…all fish that just happen to pair really nicely with Dreaming Tree wines.

Gone Fishin'

A trip through wine country wouldn't really be complete if you didn't stop and cast a line in the Russian River. After all, when you're making wine that's meant to go great with food, you're going to want some dinner to go with it. Of course, it helps if you can actually catch something.

Heart and Soil

The vineyards of Alexander Valley are known for having a pretty unique geography, and a lot of rich volcanic soil. There's been a lot of upheaval in these parts, dating back thousands of years, and that's pretty much just Nature conspiring to create ideal conditions for the folks that grow and make wine here today. Thousands of years—now that's a pretty good vintage.

Tino - A Classic Vintage

There are some characters that just won't quit, and that's a pretty good description of Tino. It's like retirement for him is some kind of dirty word. His face reads like a roadmap of the wine country showing both the years, and the mileage, but the real story's somewhere behind those bright, lively eyes.

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Recipes

Grilled Rack Of Lamb With Salsa Verde

Grilled Rack Of Lamb  With Salsa Verde
Grilled Rack Of Lamb  With Salsa Verde Grilled Rack Of Lamb  With Salsa Verde Grilled Rack Of Lamb  With Salsa Verde Grilled Rack Of Lamb  With Salsa Verde Grilled Rack Of Lamb  With Salsa Verde Grilled Rack Of Lamb  With Salsa Verde
//Intro//
Serves 4
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Ingredients

  • Two 7- to 8-bone racks of lamb, trimmed and Frenched (the butcher can do this)
  • ¼ cup fresh thyme, roughly chopped
  • 2 tablespoons freshly ground black pepper
  • 3 tablespoons kosher salt
  • ¼ cup olive oil
Show Recipe Ingredients

Shopping List

//Shopping List//
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Directions

  1. Preheat your grill so you have a hot flame.
  2. Combine thyme, pepper and salt.
  3. Drizzle olive oil onto the lamb and coast evenly with your hands.
  4. Coat the lamb with the herb mixture evenly.
  5. Oil the grill rack and lay the racks of lamb on it. Grill turning once or twice, until nicely browned on all sides. Be mindful that the fat on the lamb can drip and cause the flame to flare; if this happens, simply turn the lamb over or move it away from the hottest flames.
  6. Reduce the flame to low, cover the grill and cook the lamb in a cooler part of the grill until done. Lamb from the rack is best served medium-rare (130°F).
  7. Let the lamb rest for a few minutes. Cut into chops, or serve the half-racks as they are.
  8. Serve with salsa verde on the side.
Show Recipe Directions
  • 1 ½ shallots, minced
  • ¼ cup red wine vinegar
  • ½ bunch fresh mint, stems removed
  • ½ bunch fresh parsley, stems removed
  • ¼ bunch fresh oregano, stems removed
  • ¼ cup capers (rinsed if packed in salt and chopped roughly)
  • 2 cups oil (1 cup canola, 1 cup extra virgin olive oil)
  • ¼ teaspoon salt

Salsa Verde Directions

  1. Marinate shallots in vinegar for 30 minutes in a small bowl.
  2. Place herbs, oil mixture and salt in a blender or food processor and puree until smooth. Place in a bowl.
  3. Strain shallots and add to herb mixture.
  4. Add the chopped capers and stir to combine. Season to taste.
 

The Dreaming Tree supports the efforts of the Century Council against drunk driving and underage drinking. For more information about the work of the Century Council, click here.