More Awards!

How about some recognition in Two Mountain markets outside of Greater Washington area! Just announced San Antonio Wine Competition results:

Gold Medal, 2009 Syrah
Silver Medal, Hidden Horse No. 9
Silver Medal, 2009 Merlot
Silver Medal, 2009 Cabernet Sauvignon

And a Silver Medal for the 2009 Merlot in the Hilton Head Wine Competition. Drink on, Texas and South Carolina!

To see other awards the 2009 Syrah has won, click here.

Did you say 'Case of Syrah'?

Queeeeeee seraaaaaa....

Oh, you were being wistful and ironic? In any case, (oh the plays on words), we’ve got NEWS for you!

Rivaled only by the 2011 Riesling and the Brothers No. 3 for most award-winning wine on our current pour list, the newly released 2009 Syrah is winning medals, and for all the work that we put into it and the others, we have to share our excitement! Recently announced: 

Gold Medal, 2013 World Wine Championships

Silver Medal, 2013 San Francisco Chronicle Wine Competition

91 Points, Exceptional, Beverage Tasting Institute

So, celebrate October's wine club shipment with a recipe from Mom's cook book! (This recipe was also included in the shipment but with all this awesome news, we're paying it forward.)

Grilled Cedar Planked Salmon with TMW Syrah Reduction Sauce

Ingredients

1 Cedar Plank

1 large fresh salmon filet, skin on

Syrah Reduction Sauce (recipe below)

Olive Oil

Kosher Salt

 

1) Presoak cedar plank in water for 1-4 hours before using. Place a bowl/plate on top to submerge.

2) Preheat the grill to 400°F or medium-high. Season the planks with a little sea salt. Then place the empty wood planks on the grill for 3 to 5 minutes, until it starts to smoke and crackle. This is called “seasoning the plank”. This helps draw out a little flavor from the wood.

3) Cut the salmon into serving-size filets (about 6oz each). This will ensure help in cooking and serving. Brush the salmon filets with Extra Virgin Olive Oil and sprinkle with salt. Place the pieces on the plank so they don’t hang over.

4) Grill for 12 to 15 minutes over direct heat or for 20 to 30 minutes over indirect heat. Keep a water spray bottle next to the grill to spritz the edges if they flame up. It’s completely normal for the plank to char or even catch a little flame. Just a quick spray will put it out.

5) As the filets cook, brush periodically with Syrah Reduction Sauce.  Reserve the remainder to serve with the salmon.

6) Cook until the filets register 135°F internal temp on your thermometer or until the salmon flakes slightly when pressed. When using a thermometer take a reading from the thickest part of the salmon.

7) Remove the plank from the grill and let cool for 1 minute. Transfer to a fresh plank or place it on a top of a tile to protect your table.

 

Syrah Reduction Sauce 

1 tablespoon unsalted butter
3 small shallots, diced
2 tablespoons tomato paste
1 1/2 cup Two Mountain Winery Syrah
1 cup vegetable stock
1 tablespoon balsamic vinegar
3 tablespoons unsalted butter
Salt
Pepper
 

1. In a skillet, melt 1 tablespoon butter, and sauté shallots.
2. Mix in tomato paste.
3. Increase heat and add wine and allow to reduce for about 20 minutes.
4. Then add the vegetable stock and balsamic vinegar. Continue to reduce sauce.
5. When reduced about one third, add the 3 tablespoons butter and allow to thicken slightly.
6. Salt and pepper to taste.

Thanks, Momma (for the sweet recipe and the sweet photos)! And thanks to all of you to continue to enjoy our wines!

For more 2009 Syrah awards, click here.

2013: A Year of Significant Anniversaries

(and firsts, certainly firsts….)

Well, hey, Washington! You really got us thinking from all of that anniversary talk (the 150^th of the Emancipation Proclamation and the 50^th of the March on Washington and the I Have a Dream speech) during yesterday’s Presidential Inauguration.... (If you missed it, it can be summed up pretty entirely here.)

Closer to home are another two anniversaries that we’re heading into 2013 with: the 30^th of the Yakima Valley being recognized as an AVA, a big one for all of us here, and for those of you who were with us for the party in September, the 10^th anniversary of the winery.

Much like the rest of America (cheesy tie-in!) we’re going into 2013 with optimism, enthusiasm, and lots of good energy! We have a few big projects on the horizon, including converting 12 acres of cherry orchard to vineyard, several tasting room updates, and a serious focus on enriching the events that you know and love (Dinner and a Movie, Winemaker for a Day, Rosé Release).

And just because we’re feeling celebratory, here are some other anniversaries we can celebrate all year long. More excuses to drink wine, right?! Here’s to:

The 10^th anniversary of the birth of the iTunes Store, the 100^th anniversary of the birth of Rosa Parks, and the 600^th anniversary of the crowning of Henry V. (Hey, whatever!)

Wink, applaud, toast, and repeat as necessary.

TMW

You say stinky cheese, I say cult wine

Hey, Seattle Magazine, thanks for the shoutout! In an article published Friday, the magazine sang the same tune that Kelly does regularly in the tasting room, “No, Lemberger is not a cheese.”

Hey, two letters can really make a difference. The double E version is a light bodied, peppery, offbeat red. Whereas with a Cabernet you’d cue up something smooth like a Sinatra album, with this one, you’d get down to a Cash album… or, I would. Just sayin.

Lemberger is already a cult classic (spawning a small but devoted and usually obsessive fanbase – why yes, Wikipedia, it has)—at least it is here in the tasting room, where, as our most inquired about and smallest lot production wine, it has become wine club only with a waiting list. (Huzzah!)

This area is known for its world-class Lemberger, a well-kept Washingtonian secret (that reminds me of a certain Valley...). Its rich, spicy flavors (Kiona and Thusrston Wolfe’s included) were what prompted us to plant the 1.9 acres of Copeland Vineyard Lemberger back 2002. A fruitful experiment it was.

I can’t say that I completely disagree with the article (“Washington’s Unsung Wine Needs a Name Change”) or the Bible (re: wincing marketing executives), but a fiery wine with ‘ember’ in its name is just toooo good.

About the Two Mountain Lemberger:

“A darned tasty 2011 Lem from Two Mountain Winery I drank with dinner the other night got me fired up yet again about the possibility that this varietal might one day enjoy some well-deserved time in the spotlight. It stood up to the heat of a fiery chicken curry, no prob, its bright fruit from Copeland Vineyard in the Rattlesnake Hills came shining through."

You can read the rest of Seattle Magazine’s article here.