Fisher Vineyards Cabernet Sauvignon Fisher Cameron 2008

The 2003 Cameron (75% Cabernet Sauvignon, 13% Merlot, 7% Cabernet Franc, and 5% Malbec) plays it close to the vest. With an overall impression of elegance, finesse, and restraint, this medium-bodied, well-knit 2003 exhibits sweet chocolate, black cur... Robert Parker. A Proprietary Blend wine from California in USA. 2003 Fisher Cameron Proprietary Red 750ml

Vintage Rating Publication 2005 90-92 Points Robert Parker's Wine Advocate The Bordeaux-like, elegant 2005 Cameron, a proprietary blend of Cabernet Sauvignon and Merlot, exhibits terrific balance, a Margaux-like finesse, a floral/berry-scented bouquet, medium body, sweet tannin, and a long finish. There is enough substance to provide 10-12 years of drinkability. 2003 90-93 Points Robert Parker's Wine Advocate The deep ruby/purple tinged 2003 Cameron (76% Cabernet Sauvignon and the rest Merlot and Malbec) possesses more power and fruit concentration than the 2002. It possesses lovely floral, berry, and black currant notes, a distinctive hint of pen ink, and a certain minerality. With fine density, concentration, and overall harmony, sweet tannin, and a long, persistent finish, it should drink well between 2007 - 2016. Aromas of black cherry, blackberry and dried flowers mingle with a distinct clove like undertone. On the palate this wine is a heavy hitter with good flavors of milk chocolate, hazelnut and dark fruit culminating with a long finish with nuances of toasty oak. Calistoga Ranch red wine braised short ribs Chef Robert Leva Pre Heat to 325 degrees 5 Short ribs (2"-3") 1 Magnum red wine 2 Onions 3 Carrots 4 Branches Celery 1 Head of Garlic 1 Bunch fresh thyme 1.5 quarts Veal or beef broth/stock Grape seed Oil S & P Chop all vegetables Marinate short ribs with the vegetables and wine for 24 hours Remove short ribs and pat dry Strain wine reserving both wine and vegetables Heat a medium-size roasting pan on range and add grape seed oil Season short ribs with salt and pepper Sear short ribs in pan browning on all sides - remove from pan and hold Add fresh oil and sautŽ vegetables until nicely caramelized Deglaze pan with some red wine that was used to marinate Simmer wine and reduce by two-thirds Place ribs back in the roasting pan with wine and vegetables - add stock to cover Place a lid on and braise for about 4 hours or until tender Remove from oven and allow to cool in juices. Remove ribs from cooking juices, strain juices and discard vegetables, save the juice. Cool cooking juices until fat gathers on the top, then carefully remove the fat. Reduce cooking juices by half or until thickened, and place ribs in reduced juice, simmering gently until warm - do NOT boil.

The 2003 Cameron (75% Cabernet Sauvignon, 13% Merlot, 7% Cabernet Franc, and 5% Malbec) plays it close to the vest. With an overall impression of elegance, finesse, and restraint, this medium-bodied, well-knit 2003 exhibits sweet chocolate, black