Terlato Wine Group creates
a trinity of “Peak” wines

Legendary wines of Pomerol, St. Émilion and Margaux inspire Terlato Family Vineyards’ Napa Valley red wine blends: Angels’ Peak, Devils’ Peak and Cardinals’ Peak. Among Terlato Wine Group Chairman Anthony J. Terlato’s personal favorites are the wines from these three Bordeaux appellations. And his passion for these wines led to a challenge for his head winemaker, Doug Fletcher, to create the “Peak” wines using fruit from Napa Valley and traditional Bordeaux methods to produce wines with drinkability, complexity and age-worthiness.

The inaugural 2003 Angels’ Peak blend launched in 2006. Using Pomerol-inspired methods, the blend is 60 percent Merlot, 35 percent Cabernet Sauvignon and 5 percent Petit Verdot. Aromas and flavors of black cherry and black currant, along with soft tannins linger on the palate. Angel’s Peak will age for-peak in 20 years.

Devils’ Peak inaugural 2004 vintage was released in April 2007. Traditions of St. Émilion are used to craft this blend of 59 percent Cabernet Franc, 31 percent Merlot and 10 percent Cabernet Sauvignon. Color and aromas of violets lead to raspberry, citrus and cedar, and nice acidity complexity lead to a long, distinctive finish. Age for up to 25 years.

The 2005 Cardinals’ Peak, released in 2008, follows the traditions of Margaux, with its predominant grape variety of Cabernet Sauvignon. The blend is 76 percent Cabernet Sauvignon and 24 percent Merlot. Cardinals’ Peak offers aromas of black currant, black cherry, cedar and cassis, is full in body with well-integrated tannins. It will also age for 25 years.

“No one can replicate the famous Bordeaux regions of France. But since imitation is the highest and most sincere form of flattery, I felt compelled to mirror some of the great French winemaking traditions in California,” Terlato says. “This is not in any way an attempt to challenge them, but rather a symbol of my huge respect and admiration for them.”


Peak Pairings
Who says there is no such thing as a perfect pairing?
Terlato Wine Group has three: Angels’ Peak and lamb chops, Devils’ Peak with deviled pork chops and Cardinals’ Peak with penne with Cognac.

Lamb Chops with Lemon and Garlic
4 two-rib lamb chops
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon garlic, minced
Salt and ground black pepper
Combine oil, lemon juice, mustard, garlic, salt and pepper in a bowl then divide the mixture into two bowls. Add lamb chops to one bowl and coat well. Set aside for 1/2 hour at room temperature. Scrape marinade off chops and discard. Cook on a very hot grill, approximately 3 minutes per side for medium rare. Serve immediately with the remaining oil-lemon mixture poured over the top. Serves 4.

Deviled Pork Chops
4 boneless pork chops, 1/2 inch thick
1/4 cup Dijon mustard
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne pepper
1 tablespoon flat leaf parsley, chopped
Salt and pepper to taste
In a bowl, mix and stir together the mustard, lemon, Worcestershire sauce and cayenne pepper. Arrange pork chops on an aluminum foil-lined pan. Sprinkle with salt and pepper on both sides and brush half the mustard mixture over the top. Position an oven rack 3 or 4 inches from the broiler element. Heat broiler to high. Broil chops 6 to 8 minutes on one side. Turn pork chops over with tongs. Brush with remaining mixture and broil until pork chops are brown, approximately five minutes. Let pork chops rest for a few minutes, then sprinkle the better-looking side with parsley. Serves 4.

Penne with Cognac
2 slices smoked bacon, diagonally sliced
3 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
1 28 ounce can San Marzano Italian plum tomatoes, cleaned and
quartered
1 bay leaf
1 pound imported penne pasta
1/3 cup good quality Cognac
1 cup aged Cheddar cheese, grated
1/2 cup half and half (room temperature)
Pinch red pepper
Salt and pepper
In a saucepan sauté bacon with onion in the olive oil for about 4 minutes, being careful not to burn onion. Add pinch of red pepper, quartered tomatoes, salt, pepper and bay leaf. Stir occasionally, over medium heat, for about 25 minutes. When sauce has cooked for 12 minutes, begin to cook the penne in boiling salted water for about 8 minutes until al dente. Remove bay leaf from cooked sauce, and pass sauce through a food mill. Return pan to burner. Add cognac and simmer. Drain the penne. Return to the pot in which it was cooked. Add hot sauce and half of the Cheddar cheese. Toss until well mixed. Add the half-and-half slowly and toss again. Serve in pasta bowls. Dust with the remaining grated Cheddar cheese. Serves 6.