2009 Dreaming Tree Crush (Red Blend)

When Steve Reeder and Dave Matthews first met, they realized they had a few things in common, like a passion for making wine at least as strong as their passion for drinking it.

They set out into wine country, looking for a way to make quality wines accessible to everyone. Along the way, they found inspiration in the down-to-earth characters and unforgettable flavors that give the region its rare kind of charm.

From the Wine Maker – “For Crush, Dave and I hand-selected a special blend of our favorite varieties to create a red wine that pulls you in with notes of smoky berry and a pop of raspberry jam. Around the dinner table or out on the patio, it’s a wine you’re going to want to share with your favorite people. –Steve Reeder on his Dave Matthews wine collaboration.”

Grilled Rack Of Lamb With Salsa Verde

Serves 4

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
  • Salsa verde

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.
  • 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

Makes 2 cups – Also goes great with grilled beef, pork or chicken!

  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.

Rating:

This wine has not been rated.

Availability:

2009 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $19.99 a bottle, $107.95 a 1/2 case with a 10% half case discount, and $191.91 a case with a 20% full case discount. SKU#26901

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