Cyrot and me
March was an unbelievable month for me as a blogger. Almost daily, I had the opportunity to break bread and hear the stories of California’s top winemakers. One of the highlights included my dinner with Danielle Cyrot, winemaker for CADE Estate Winery, at Rapscallion.com, one of Dallas’ hottest restaurant.
CADE has two sister properties, PlumpJack and Odette, that are focused on making powerful Cabernet Sauvignons – all with a Shakespearian name play. PlumpJack was the first winery among the group to be established in 1995 with a muse of Sir John “PlumpJack Falstaff,” a jolly, fun-loving, round bellied gentlemen with a love for wine. The name was also the name of a wine shop in San Francisco with a goal of demystifying wine. PlumpJack was the first high-end winery that gave screw caps credibility by putting them on reserve wines. It is also a LEED certified winery. Odette is known as a princess, a mistress to the king, a judge and a heroine and the winery was founded in 2012.
In 2005, Gavin Newsom, Gordon Getty and John Conover established CADE Estate Winery on Howell Mountain. CADE is also a Shakespearian name that refers to the wine casks (cades) that were shipped from Bordeaux to England. The volcanic soil of Howell Mountain makes deep, rich and elegant wines. The winery is 50 acres.
Danielle Cyrot is the winemaker. She is passionate, smart as a whip and a great dinner companion with style. She grew up with a wine loving French dad who took her to France to discover her wine heritage. Her great grandfather was the last of her ancestors to own the Cyrot vineyard in Burgundy. Wine was not in her original plan, but her love of viniculture and technology was inspired when she took an introductory winemaking class.
After two internship stints at Schramsberg and Artesa, she worked abroad in Alsace, France and South Australia. She moved back to California and worked as an enologist, as assistant winemaker for Stag’s Leap and then became the winemaker for St. Clement. In 2012, she joined CADE.
She talked about being a purist. “I take what the fruit gives me and make it the best that it can be. I don’t try to make an apple pie a lemon meringue pie. It’s all about elevating great fruit and making it the best it can be.”
Danielle talked about the techniques she learned in Australia and France and how they taught her the chemistry and technology behind making good wines. “I find the terroir and use science and technology to make my decisions.”
And now for the wine pairings with the dinner. We started with Oysters, Jumbo Lump Crab Toasts and House Pimento Cheese and Benne Wafers paired with the 2014 Cade Sauvignon Blanc, Napa Valley.
Our first course was Herb-Ricotta Cavatelli with Little Neck Clams, Smoked Pork Cracklins, Black Trumpet Mushrooms, Pickled Celery with the 2013 Adaptation by Odette Chardonnay, Napa Valley.
The next course was a Wood-Grilled Texas Quail with Huckleberries, “Curry Q” Duck Hearts, Coal-Roasted Beets, Green Goddess, Popped Sorghumpaired with the 2013 PlumpJack Syrah, Napa Valley.
We moved to A Bar N Ranch “Rotisserized” Texas Wagyu Tri-Tip Roast with Wood-Roasted Baby Carrots, Robuchon Pommes Purée, Dry-Aged Beef Spuma, Coal-Fired Onion Juswith a 2012 Cade Estate Cabernet Sauvignon, Howell Mountain.
Our final course was a cheese selection with the 2014 PlumpJack Reserve Chardonnay, Napa Valley.
It was a night to remember of Shakespearian proportion…. and I don’t even have to tell you how great every single wine was that evening.
And, on an insiders note, Randall Grahm, the first ballot hall of famer in the world of wine, Bonny Doon Wine Maker and someone who changed the wine world will be at a Rapscallion wine dinner on April 11 beginning at 6:45 pm. The cost is $105 plus tax and tip.