His wines are meticulously crafted. If a wine doesn't meet his exacting standards, he won't sell it. His wines are unfined and unfiltered, he uses no herbicides or pesticides, and he produces a mere 1,200 to 1,500 cases annually.
Some chefs, he says, hoard secrets. He, however, wants everyone in the kitchen to be as good or better than he is. He now is quite proud of his solid kitchen staff. He can take off for a few days without worrying about the kitchen.
I was compelled to make a Moroccan Beef Stew, a hearty dish to go with a bold wine. I'm a big fan of the Instant Pot, and it's what I used in making this.
The Butler 2014 is a Syrah-based blend with Grenache, Mourvedre, and Zinfandel. The McNab marries Cabernet Sauvignon with Merlot, and Old Vine Petite Sirah.
This is a bold wine, and it went incredibly well with the barbeque ribs that Todd brought. I made orzo with beef, mushrooms and cheese and that paired nicely, too.
With the setting of the sun and the rapid Pacific cooling of the California air, it was time to bring on the reds...and what a delight these were as well.
