Two winemakers, making wild leaps
When you pick up a bottle in the “SK” series (SK stands for “Sidekick”), the first thing you notice is the front label. The illustration is done in the style of a comic book, a nod to a childhood passion for the genre. The cabernet sauvignon features a ponytailed caped crusader in a power stance. The character could represent the moxie it took for O’Halloran to make the leap into winemaking, but it’s really about honoring his mentors.
The stoniness of Michael Mara wines across producers and vintages reminds me of those runs through the mountains with a rock in my mouth – a mouthwatering wash of stones through the midpalate with a bit of earth and a flavor that’s almost salty but not – coupled with a bit of fog, a profound density of fruit, the flavor of which varies by picking time and cellar technique, and hints of forest resin.
Iconic 2014 Heroine Michael Mara Chardonnay 12.8% $TBD
Subtle and savory aromatics with a fleshier mid palate and a softer finish (that is not to call it either soft or unfocused) than the other vineyard examples, the 2014 Heroine appears to have a little more influence of malolactic fermentation than some of the other wines poured. Carrying a subtle palate of flavor with still good density and a punch of zestiness spun through the finish. Hints of verve, pith, and savor.
We are honored to be making wine from such a great vineyard and in such good company!
We couldn't let Matt have all the fun! Want another great pairing with Heroine? Here is a recipe from Birk's cookbook, Eat Ink. This recipe comes from Jonathan Power of the Populist in Denver Colorado. His take on Bacon & Eggs is the brunch of champions, especially next to any of our chardonnays.
Bacon & Eggs
YIELDS APPROXIMATELY 2 CUPS, OR 8 SERVINGS
- 1 lb. quality bacon
- 3 medium yellow onions, diced
- 1 cup sugar
- 1/2 cup sherry vinegar
- Salt, to taste
- Pepper, as needed
- 4 eggs
- Splash of white vinegar
- 4 slices ciabatta bread
- 10 very thin slices Lardo (available at many high end delis) [AU: AMOUNT?]
- Hot smoked paprika, to garnish
- Thinly sliced scallion, to garnish
1) Cut bacon into lardons. In a cast-iron skillet, render slowly over medium heat until crisp,,about 10-15 minutes. Remove from pan and drain off all but 2 tablespoons fat.
2) Add yellow onions to skillet and sweat in bacon fat until translucent, about 5-7 minutes. Add the sugar and a pinch of salt and continue cooking for 10 minutes. Add sherry vinegar and bacon back to pan and continue cooking for roughly 90 minutes, or until liquid has reduced and mixture has caramelized and thickened. Adjust seasoning with salt and pepper as needed.
3) When jam is ready, gently poach eggs in simmering water with a splash of white vinegar. Meanwhile, toast ciabatta bread and top with paper-thin slices of lardo. Serve the egg on a bed of the jam with the lardo toast on the side. Add a touch of paprika to the egg and top with a slice or two of scallion. Serve immediately.