Newsday Rating of 2008 Layer Cake Shiraz

Many thanks to Peter Gianotti of Newsday for this mention of the 2008 Layer Cake Shiraz in the August 5, Newsday online edition

Layer Cake Wines are 100 Percent Pure

The grill is in overdrive, and the red meat is turning pink. It’s not exactly time for that refrigerator-cold pinot grigio.

Try the 2006 Cardinal Zin Beastly Old Vines Zinfandel ($20), a husky red heady with blackberry and plum. The 2006 Newton Claret ($23), a Bordeaux-inspired blend, delivers black fruit, spice and a hint of smokiness that suits grillings.

The 2006 Concannon Central Coast Petite Sirah ($15) with berry and vanilla notes will stand up to marinades. A 2006St. Clement Napa Valley Merlot ($28), defined by cherry and berry, makes you want to buy filet mignon. And 2006 Robert Mondavi Napa Valley Cabernet Sauvignon ($28), loaded with blackberry and currant, calls for a rare T-bone.

From Italy, the 2006 Mazzoni Toscana Rosso ($20), a lush blend of merlot and sangiovese, is made to go with dinner, grilled and otherwise. The smooth and generous 2007 Casa Lapostolle Cuvee Alexandre Carmenère ($28), a single-vineyard beauty from the Colchagua Valley of Chile, can complement everything from hamburgers to porterhouse steak.

South Australia brings you the 2008 Layer Cake Shiraz ($15), concentrated and ripe with black fruit and a hint of pepper. The Douro Valley of Portugal yields the 2006 Dow Val do Bomfim ($12), a meaty, dry red that complements sausages as well as steak. Spain’s Ribera del Duero offers the soulful 2005 Legaris Crianza ($27), made with tinto fino and ideal with beef.

Layer Cake Wine Blogroll: Dr. Vino

Over the weekend we celebrated the first birthday of the youngest member of our family. We had a few friends over and one of them brought the Layer Cake shiraz from Australia as a birthday wine (find Layer Cake). Appropriately enough, it was from his birth-year vintage of 2008! (I’ll have to remember that trick for parents of young children at their kids’ birthdays.)

I didn’t get a chance to try the inky black, 14.9% alcohol shiraz before the bottle was drained by other guests. But I did ponder for a moment the name, Layer Cake, which is the absolute antithesis of what I would think the wine is all about or what I would pair it with. Apparently, there’s also a wine called “Cupcake” that makes cabernet and chardonnay among other dry wines. Frankly, I think these names are headed down the wrong track since cakes may be fun, but they aren’t really amenable to wine pairings.

Or wait: are they? Which wine would you pair with cupcakes? Or are they…impossible?

Layer Cake Wines are 100 Percent Pure

Layer Cake Wines are 100 Percent Pure

Food Pairing: Layer Cake Shiraz

Layer Cake Wines are 100 Percent Pure

Lamb Shanks

Lamb in general and Syrah/Shiraz are great friends as it pertains to food pairing. It’s not a given, it’s a certainty. So when I got a call today from a friend in Washington, D.C. about what to drink with Layer Cake Shiraz, I thought I’d share the recipe for lamb shanks I passed along to my amigo.

Technique:

Lamb Shanks pair so well with Layer Cake Shiraz

I think it would be appropriate to start with dealing with the braising technique I suggested for the Lamb Shanks. Realize braising is the art of taking what can be a tough meat product with a bone often in the middle (i.e. Osso Bucco/Beef Short Ribs) and ‘over cooking’ it in a highly seasoned braising liquid. The idea is really to cook the product so long that it gives all of its juices to the broth and then becomes so dry that it actually reabsorbs this unbelievable stock to become very tender and fall off the bone. Braising as a technique is one that many chefs use world wide to minimize expense of their protein and maximize the flavors. For the home chef it’s also a great technique for preparing the night prior for a dinner and being able to ‘control’ the outcome of your meal be reheating your short ribs, Osso Bucco or Lamb Shanks in their broth to serve. This recipe is going to be essentially in three steps which will entail:

~ seasoning the lamb shanks and then searing them to seal the meat before braising
~ creating a braising liquid
~ braising the lamb shanks

Mis en Place

~ Stock pot, dutch oven or any pot that you have that will hold the liquid and the lamb shanks when you put in the oven.
~ x2 Saute Pans or one very big rondou

Ingredients:

4 Lamb Shanks
5-6 Carrots
4 Heads of Garlic
3 Onions
Fresh Ginger (6-8 oz)
Chicken Stock
Beef Stock
Half a bottle of Layer Cake Shiraz (because you drank a few glasses while you were cooking)
Olive Oil
Tomato Paste, ketchup or crushed tomatoes (essentially any tomato product will work)
Seasoned Flour (you season the flour, it doesn’t come that way)

Aromatics:
Salt
Fresh Cracked Pepper
Cardomom
Cinnamon
Smoked Paprika
Cumin

Step 1. Twist Cap off of Layer Cake Shiraz and pour yourself a glass (repeat if and when necessary, but save enough to deglaze your pans)

Lamb Shanks:

~ Preheat your oven to 375F
~ Open cans of chicken stock and beef stock

Step I. Braising Liquid

To prepare so everything goes smoothly, rough chop your braising solution mirepoix (i.e. carrots, onion, garlic and ginger). You aren’t building a watch, so it’s not imperative to make everything beautiful. Essentially you want each item to be the same size so they cook at a similar rate. Place your stock pot/dutch oven on a medium to high flame and add enough olive oil to begin cooking your mirepoix (carrots, onion, garlic and ginger). You’ll want to watch this and allow it to go slowly because the idea is to maximize the flavors of each component. To quote a chef I worked for many years ago, “slow cooking is good cooking”…you’ll know you are doing the right thing as the scent perfumes your kitchen.

As you begin to obtain color on your mirepoix and the scent becomes heavenly, add some tomato product of your choice. Ketchup or tomato paste are my choices; you just add enough to mix into the mirepoix. No more than 6oz total. Allow the tomato to cook for three to five minutes with your mirexpoix, then deglaze with Layer Cake Shiraz. As much as you like, but allow for the wine to reduce and absorb into your mirepoix.

Then add stock: I prefer the ratio of 2/3rd chicken stock to 1/3rd beef stock. It’s like faking lamb stock and easier than adding this step. The shanks are going to cook in this solution which will be very effective in flavoring the broth.

Bring your solution to a boil and simmer on a burner. DO NOT TURN OFFthe lamb shanks will need to go into the hot broth and then into the oven.

Step II. Lamb Shanks

Season some AP flour with Salt, Black Pepper, Cumin, Cinnamon, Cardamom and Smoked Paprika. (the only essential parts of this are the flour, salt and pepper…you can omit any flavor your desire). Then roll the shanks in the flour and tap each one lightly so it’s not more than a coating.

Heat your saute pans to HIGH (don’t over crowd the pans…use two if necessary for all four shanks) and add 1/8th of an inch of olive oil to each. This process requires more oil than normal because you will be ‘frying’ the flour on the outside of the shanks which tends to absorb some oil.

Sear each shank completely so the color is golden brown all the way around then remove from the pans. By this time; your broth should be rolling, not boiling and smelling fantastic.

Step III, Braising (3hrs)

The lamb shanks need to be 3/4′s covered with braising solution to start. So drop your seared shanks into the broth and then place in the oven.
~ If you have a cover for your casserole, dutch oven or pot…you can cover but, it’s not imperative.

I tend to check the lamb shanks every hour or so. The way you know they are done is when the meat is EASILY pulled off the bone; there’s no set time, but, 3 hours seems to be right around accurate.

When you are satisfied that the shanks are cooked, strain off a little bit of your braising solution and reduce it down into sauce consistency and add just a little bit of butter to finish.

Then serve with polenta, cous cous, sweet potato or mashed potatoes…

Trader Joe's Layer Cake Shiraz Sighting

I just got back from a whirlwind trip to the Chicagoland area for my sweet cousin Allison’s wedding (Hi, Ally!). A wonderful time was had by all, and somewhere in the midst of all the nuptial events, I managed to squeeze in a trip to Trader Joe’s, that popular paradise-themed specialty grocery that has yet to grace Dallas with its presence.

In case you’ve been living on another foodie planet, Trader Joe’s is known for its unique selection of international products, colorful island decor and last but not least, bargain-basement prices. (You’ve heard of Two-Buck Chuck, right? They invented it.) Here’s the blurb from the website:

“Just what is this thing we call Trader Joe’s? Well, we’re a grocery store, sure, but really so much more. Our shelves are stocked full of delicious foods and beverages from the basics like milk, bread and butter to more exotic fare like imported cheeses, organic produce and hand-tossed pizza from Italy. We taste every product before we decide to sell it, and we guarantee you’ll like it. You might expect indulgences like these to come with unbecoming prices. But at Trader Joe’s, we’re as much about value as we are about great food…So you can afford to be adventurous without breaking the bank.”

Thing is, though, Trader Joe’s only has locations on the West Coast, East Coast and a few states in between – no Texas. So when I noticed an outpost near our hotel in Northbrook, IL, I motored on over in the rented Subaru to take a look. And that’s where things got dicey…

Excited as all get-out, I speed-walked into the store with camera in hand, ready to document every inch of the place for DallasEats. Snapping away, I’d only made it about three yards into the store before a hula-shirted fellow sporting a wide, toothy grin approached me and asked why I was taking pictures. “I’m a blogger from Dallas,” I replied (thinking the eager tourist routine was the best tack to take). “We don’t have Trader Joe’s, and I’m so psyched to finally visit one!”

1. The place was overflowing with snacks, both traditional and unusual. Wasabi Tempura Seaweed crisps and Lightly Salted Crunchy Green Beans were just a couple of the more adventurous offerings. (Personally, I’m of the opinion that most snacks of this ilk are purchased for shock value – so people will ask “WHAT are you eating?” when they see you eating it. You know, like Wasabi Peas ten years ago.)

2. GREAT prices on meal/energy bars. Luna bars and CLIF bars were both 99-cents a pop. Lara Bars were $1.29. Also, good prices on protein shakes and powders.

3. The wine selection was as wide and low-priced as I’d heard it would be. I was especially impressed with the up-and-coming varieties:

Zarafa Pinotage from South Africa ($4.99)
Espiral Vinho Verde ($3.99)
Abrazo del Toro Cariñena from Spain ($5.99)

Also:

Layer Cake Shiraz (love this one!) for $14.99 – not bad.
Santa Rita Chardonnay for $6.49 – a stock up price!

…But great wine prices can also be found right here in the Metroplex at lots of different places (Albertson’s is one of my fave bargain wine stops – always something great on sale!).

Layer Cake Winemaker Jayson Woodbridge

Although this blog entry is more about Jayson Woodbridge’s brand Hundred Acre; I thought the read would give you insight to the man that makes Layer Cake Wine.

Shameless Plug:

I met Jayson (Woodbridge) nearly a decade ago outside of the once St. Helena hot spot Tra Vigne. Even then as a newcomer from Canada his presence was felt from everyone in the room and the immense patio filled with the St. Helena wine establishment. There was something about him that you couldn’t miss even casually. Maybe it’s his size, maybe it’s his aura or maybe it’s that look on his face like he’s willing to compete at any moment with anyone for the top rung of the industry. I have to say since I’ve been in the wine business, there’s not been one star that has risen faster.

There’s not been one guy who’s put his not so proverbial balls on the line to make what he’s passionate about which is really good wine. And yes, from my estimation, he’s not competing with you, Bobby Parker or anyone who critiques wine from an armchair hidden behind a bow tie and some lofty impression of themselves. He’s competing against himself, because in his mind, much like Reese Bobby, Ricky Bobby’s daddy, Jayson knows “if you aren’t first, you are last” Since 2000, Hundred Acre wines have taken top scores from every wine critic in the land. From my estimation, it’s much deserved place for a guy who risked it all to act upon what his circadian rhythm alone told him to do: “cut no corners and make the finest wine possible, from every corner of the planet need be”

I have had the luxury, pleasure and honor of tasting Hundred Acre “Kayli Morgan” Napa Valley Cabernet on many occasions over the last ten years. To many it would be an esteemed experience alone. However, to speak to the man behind the curtain, the one experience that stands out in my mind was the first time I ever tried the wine with Mr. Woodbridge in 2002.

He opened his cellar door and said, “go in and get any two bottles of wine you want so we can try them with my first vintage of Hundred Acre. The only caveat; it has to be Bordeaux varietal based, outside of that, regardless of expense, I want your opinion.” I was urged to pick appropriate world class wines, given free reign with very little fear from the vintner of the unreleased Hundred Acre. So I chose carefully, but realize, he had every great wine in the world to chose from…I got sweaty considering the options.

Not wanting to cherry pick or over extend my welcome I emerged from the cellar with two bottles that were well recognized about $100 a bottle a piece. I was chided immediately and laughed at by Jays, he goes, “go back in and get some real wine; you are my guest and I want you to try the best in the world against Hundred Acre” I shuddered to think I had Carte Blanche with his cellar, but, I did what I was told and emerged with two of the finest wines in the world.

The lineup was the 1990 Le Pin from Pomerol and the 1997 Harlan Napa Valley Cabernet; without checking references I believe they were both rated 100 points by Parker. Jayson pulled the corks and decanted each wine like he was opening beers at a bachelor party. He didn’t care one bit about what he was going against; he wanted an honest opinion from people who barely knew him at the time, but, moreover trained palates.

Each wine was stunning, without hesitation. Each wine had it’s values that you could see would offer a 100 point experience to someone. That notwithstanding, the Le Pin was 30 years too young, but may have been one of the greatest opportunities to try what ‘will be’ a world recognized legendary wine forever. The Harlan was ripe, abundant, classic 1997 vintage, but, I got to tell you, I wouldn’t have closed my eyes and thought 100 points. I am not enamored with expensive wines not having shelf life and at this point the secondary market was getting $800-$1200 a bottle for a wine that had five years left in it.

Then the 2000 Hundred Acre was tried. The wine was so polished and palate encompassing that it made my mind swirl; yes, I had tried these other two wines prior, but, the thought that $125 was going to get me a 95-100 point experience was what I thought about. The price to value ratio worked. Moreover, the idea that Jayson would expose himself to potential criticism over his new creation made me respect him even more.

He said, “SteveO, it’s what it takes to make this type of wine. I will never compromise, spare expense or stop making what I believe to be one of the best wines Napa Valley will ever see.” To date Jayson Woodbridge has continued to develop critical acclaim while never compromising his creative integrity. His results are proven year over year by anyone and everyone that is in the business of evaluating wines. His mailing list is closed to newcomers and to be honest, the opportunity to taste something that has taken so much dedication should be hard to obtain. Hundred Acre wines are a once in a lifetime experience and one that I will never forget.

Where to find Layer Cake Wine: Chelsea Wine Vault

The 2008 Layer Cake Shiraz at Chelsea Wine Vault

Over the weekend at the Chelsea Wine Vault we found a healthy stack of 2008 Layer Cake Shiraz. The store was bustling with thirsty shoppers as usual, but, I found it so cool to see Layer Cake Shiraz standing front and center in the middle of the Australian wine section.

David Hunter, General Manager of the Chelsea Wine Vault took his time to talk to us. He was cordial, direct and really knowledgeable. Not only was it cool to see the wine placed amongst so many other great Australian Shiraz, but, frankly, David’s demeanor (since I came unannounced) was really refreshing. He took his time to discuss the other great Layer Cake wines (i.e. Primitivo, Cotes du Rhone, Cabernet and Malbec) but said without hesitation, “when Layer Cake Shiraz is available, it’s a must for the store!”

Then he went back to business as usual. Hats off to a great wine shop and a superlative effort on David’s behalf to offer our wines.

Jayson Woodbridge, Vintner of Layer Cake Wines, Announces Philippe Melka Will Join Team

Jayson Woodbridge, Vintner of Layer Cake Wines, Announces Philippe Melka Will Join Team

All Star Winemaking Team Adds Napa Valley Cabernet Sauvignon to
Collection of Global, Handcrafted Wines; Brand Experiencing Great
Momentum in Market
ST. HELENA, Calif.–(Business Wire)–

Layer Cake Wines are always 100 percent pure

Jayson Woodbridge, renowned global winemaker and owner/winemaker
of Hundred Acre and Layer Cake wine brands, today announced that
celebrated winemaker, consultant and good friend, Philippe Melka, will
join his Layer Cake winemaking team. Layer Cake Wines demonstrate
Jayson Woodbridge’s vision of crafting wines based on his own personal
experiences and journeys with people and vineyards around the globe.
The high quality, handcrafted wines consist of a one hundred percent
Old Vine Primitivo (Zinfandel) from Puglia, Italy, Shiraz from the
Barossa Valley and South Australia, a Cotes Du Rhone from the Rhone
Valley in France, and a Malbec from Mendoza, Argentina, all retailing
for just $15.99 – an incredible value. With today’s announcement
Jayson also said he will roll out a small allotment of Layer Cake Napa
Valley Cabernet Sauvignon.

“This is an exciting time for Layer Cake Wines,” said Jayson
Woodbridge. “We’re having an amazing experience, incredible growth and
a response from our customers that makes us all proud. With today’s
announcement, my old friend Philippe Melka joins my team of talented
winemakers and adventurers as we introduce some of the fruits of our
labor: Our 2007 Napa Valley Cabernet Sauvignon, which is partially barrel fermented, hand sorted and definitely hand crafted. Philippe tasted this wine, and told me that he really loved it and thought it was a great deal, adding that he wanted to work with the Layer Cake winemaking team. It’s great to have him on board,” Jayson said.

“This is great fun for me,” said Philippe Melka. “Jayson and I
have worked together for a long time. When he told me about his vision
for Layer Cake I wanted to be a part of it. The idea of making wines
in distant lands with a true understanding of the terroir of the place
and how the wines should be made, and then delivering such great wines
at these price points is rare, and I’m thrilled to join Jayson in his
efforts. His vision for Layer Cake is something I have believed in for
a long time,” he continued.

With Jayson as the vision behind the brand overseeing all
winemaking, and Philippe at his side, they work with the star-studded
line-up of winemakers at Layer Cake including Helen Mawson, who
contributes to the Malbec from Argentina, and is also the winemaker
for Winter, a highly acclaimed Napa Valley Cabernet Sauvignon. Mawson
is also known for her work with Philippe at Vineyard 29, and with
Jayson at Hundred Acre. Marc Nanes, who has also worked with Jayson at
Hundred Acre for years and is closely involved with the Layer Cake
Barossa and South Australia Shiraz, got his start in Napa Valley
working with star brands such as Quintessa and St. Clement Vineyards.
Also working with the team is Jayson’s brother Cameron who has been at
his side for years and will release his own Napa Valley Cabernet
Sauvignon this fall called Stormy Weather.

Layer Cake Wines are quickly building momentum across the country
as wine lovers discover these rich, lush and complex expressions of
unique varietals from places around the globe. Both the 2007 Layer
Cake Malbec from Argentina and the 2006 Layer Cake Primitivo from
Puglia made Nielson’s top 10 list of the top performing labels
introduced to the market in the first half of 2008. Winemaker Jayson
Woodbridge and his team focus on making wines from unique locations
that have a sense of history and family, and the Layer Cake Wines
symbolize time, terroir and something that can only be hand made. As a
result, every Layer Cake wine is a true and distinct reflection of the
farmers, the land and Jayson Woodbridge’s own style of winemaking.

With the fall release of the Napa Valley Cabernet Sauvignon, along
with this year’s release of Primitivo, the Cote Du Rhone and the
Argentine Malbec from Mendoza, Layer Cake continues to venture beyond
Australia and the original Barossa Valley Shiraz. Jayson is now
realizing his vision of Layer Cake Wines representing countries,
people and traditions of craftsmanship. Most of the Layer Cake Wines
are at a suggested retail price of $15.99. The Napa Valley Cabernet
Sauvignon will retail for $30.00. All the Layer Cake Wines are
available in limited quantities, and distributed throughout the United
States by Vintage Point.

What's your favorite Layer Cake?

Voices

Layer Cake Wines are 100 Percent Pure

Mmm. Mocha.
Layer Cake Shiraz ($19): Produced in Australia by Jayson Woodbridge, renowned proprietor of “Cult Cab” Hundred Acre Vineyards, Calif. Be prepared to be blown away by this dark, dense and inky textbook-style Shiraz, with abundant dark fruit without being overtly lush. Intense mocha undertones accentuate a weighty mid-palate and gorgeous mouth feel, yet the wine is shockingly light on its feet and finishes clean and pure.

Liz Johnson

Finally. That’s all I had to say to the wholesaler when he told me Layer Cake Shiraz was shipping today. Customers have been asking me for this wine for 3 years, and they haven’t slowed up!!! If you don’t know what I’m talking about, here’s the story…

90 point “Top 100 Layer Cake Shiraz” The Shoppers Vineyard

2008 Layer Cake Shiraz from Barossa Valley has had a cult following for YEARS! Named Layer Cake, after owner Jayson Woodbridge’s Grandfather’s pithy saying…the soils in which grapevines lived were like a layer cake. More importantly, the wine, if properly made, was like a delicious cake layered with fruit, mocha and chocolate, hints of spice and rich, always rich. “Never pass up a good layer cake” he would say.

My God, what more do you want??? Well, here’s one more reason to pick up this wine by the case…for the rest of the week, I am selling it at the lowest price in the country!!! Check around and you’ll see. As for now, I’m just psyched I have finally found a wine that goes with my cake!

Cheers!
-Steve