Robert Sinskey Abraxas Vin de Terroir

Product Description

With a humble beginning of just 15 acres of vineyard land in the early eighties, RSV’s has grown to just under 200 acres of prime vineyard in five Carneros locations and a small 4.8 acre estate vineyard next to the winery in the Stags Leap District. The wines are 100% estate-produced. Rob Sinskey, Winemaker Jeff Virnig, and Vineyard Manager Kirk Grace, have created unique methods to grow and produce Pinot Noirs that are silky, elegant, and complex. They also make two California Bordeaux style proprietary reds (the RSV Vineyard Reserve from the Carneros and the RSV Stags Leap District Claret) that have a sense of place and exhibit incredible tactile qualities. The vineyards are farmed and the wines are made 100% organically.

A pale, brilliant platinum blond color speaks of the wine’s purity. A snap of the glass stopper reveals scents of apples, citrus, and stone fruit; all backed by flowers, herbs, yeast and a beguiling, underlying, minerality. The wine crackles with energy, ethereal and vivacious on the palate with crisp high note flavors of apple and lemon contrasting with the more luscious notes of peaches, herbs, white flower and finishing with a touch of ginger-like minerality. Yum!

Grower: Robert Sinskey Vineyard
Grape Variety: Pinot Gris / Pinot Blanc / Gewurztraminer / Riesling
Style: Aromatic and Citrus
Country: USA
Appellation: Los Carneros
Vintage: 2015/16
Closure: GLASS
Alcohol: 13.1% ABV
Bottle Size: 75cl

Roasted Game Hens with Preserved Lemon, Chickpeas & Olives

Cooking Time: 01 hrs 55 mins (approx.)
Number of Servings: 4

INGREDIENTS

2 game hens, cut into 4 pieces each
Extra Virgin Olive Oil
1 tablespoon finely sliced preserved lemon peel (about 1/4 lemon)
1 large garlic clove, sliced
2 3-inch sprigs fresh oregano
Kosher salt
Freshly ground black pepper
1/2 medium yellow onion, diced
1 cup cooked chickpeas
1/2 cup assorted black & green olives, Picholine, Moroccan, Nicoise, Lucques
1 tablespoon lemon juice
1 cup chicken stock

1. Place the hens in a large non-reactive bowl or baking dish.
2. Add 1 tablespoon extra virgin olive oil, the preserved lemon, garlic and oregano. Sprinkle with 2 teaspoons kosher salt and a few grinds of black pepper.
3. Cover with plastic and marinate overnight in the refrigerator.
4. Remove from the refrigerator 20 minutes before roasting. Brush off the herbs, lemon peel and garlic and place in strainer over a bowl to drain off the juices. Discard the juices.
5. Preheat the oven to 400 degrees F.
6. Heat a large 12-inch sauté pan over medium high heat.
7. Add 2 tablespoons of olive oil and then game hens, skin side down. Cook until the skin is golden, about 5 to 7 minutes.
8. Turn over and brown on the other side. Remove to a plate.
9. Add the onions to the pan and cook, stirring frequently, until starting to brown, about 3 to 4 minutes.
10. Add the chickpeas, olives, and the reserved lemon peel and garlic and stir for 1 to 2 minutes until heated through. Save the oregano sprigs to place on top.
11. Add the game hens back to the pan, nestling them into the olives and chickpeas, then top with the oregano sprigs.
12. Add the lemon juice and chicken stock and bring to a boil on the stove top.
13. Immediately turn off the heat and place the pan in the preheated oven. Roast for 35 to 40 minutes until pan juices are reduced and the juices from the game hen legs run clear. If the pan juices are in danger of running dry add 1 or 2 tablespoons of water to the pan.
14. Remove the pan from the oven and discard the oregano sprigs.
15. Serve the game hens right from the roasting pan, if appropriate, or in a deep-welled dinner plate with the juices, olives and chickpeas spooned over.