The Good Juice The Good Juice this week features some extreme value from three overachieving wineries with points to prove. Dominio del Plata Ben Marco 2007 Malbec The first, and possibly the most extreme value, is the Ben Marco 2007 Malbec from the highly rated Dominio del Plata winery out of Mendoza. The Ben Marco offers more than most wines that are twice the price. It has quickly become one of the favourites around the office and with savvy sommeliers. Here’s what the Wine Spectator has to say about it, “Very juicy, with fresh cut plum and fig flavours laced with violet, graphite and high toned spice notes, racy finish, drink now through 2012." 91 Points Wine Spectator. $20.95 Dominio del Plata Crios 2009 Torrentes Many people in the wine business are convinced that Torrentes will be the next big thing. Food and Wine magazine calls it one of “50 classics you must try.” The 2009 Torrentes displays a fragrant bouquet of spring flowers, honey, and tropical aromas. Medium bodied and dry on the palate, it has ample fruit backed by vibrant acidity. Keep one in the fridge at all times for seafood especially crab and strong cheeses. 90 Points Parker. $17.95 Gualdo Del Re 2005 Federico Cabernet Sauvignon A Super Tuscan Cabernet that strikes you instantly with its class and pedigree, this is a wine I’d put up against many of the big name Cabernets coming out of this region. Strikingly pure aromas of Cabernet, berry and tobacco character, with a hint of vanilla. Follows through with a medium to full body, with plum, vanilla and chocolate flavours. Best after 2011 through 2020. 90 Points Wine Spectator. $43.95 six pk Farnese Edizione 2006 Cinque Autoctoni A dynamite blend of indigenous southern Italian old vines from both Puglia and Abruzzo (Montepulciano, Sangiovese, Primitivo, Malvasia Nera, and Negroamaro) This isn’t a wine for the faint of heart or those looking for elegance, it weighs in at 15% alcohol and backs it up with amazing density of ripe black fruit, creamy oak textures and a hell of a finish. Drink this with the recipe attached, provided by Mercatto restaurant, or simply visit any of their locations where you’ll find the wine by the glass and the lamb on the menu. $36.95 six pk   Profile Bin Ends...Going Going Gone   Coriole Vineyards 2006 Lloyd Reserve Shiraz $49.95 3 six packs available "The Coriole flagship is the 2006 Lloyd Reserve Shiraz, sourced from a vineyard planted in 1919 and aged in French oak for 22 months. Opaque purple-coloured, it exhibits an alluring bouquet of pain grille, pencil lead, black pepper, espresso, game, plum, blueberry, and blackberry liqueur. Slightly restrained on the palate, it has plenty of savoury, spicy fruit which will need a few years to fully express itself. Well-balanced and lengthy, it should be in fine form from 2011 to 2022." 92 points Wine Advocate   Peter Franus 2005 Mourvèdre Napa Valley $44.95 2 cases available They called it “Mataro” in the old days. Decades ago, Henry Brandlin and his sons Chester and Richard planted some in their breathtaking vineyard high in the hills above Napa Valley. As they also did in the old days, vines were interplanted with one another, not segregated in neatly arranged blocks. Harvesting these grapes requires tagging vines and marking off sections to make it happen. Weather needs to cooperate too, to allow a more leisurely harvest. Each year I think about doing a Mourvèdre but in fact have only done it twice - my first in 1997, and now the second effort in 2005. People still talk about the 1997, and I assure you they will be talking about the 2005. These grapes from Brandlin are arguably the best Mourvèdre grown in California. Peter Franus Dark ruby in color with a heady, outrageous nose of dark berry fruit, licorice, leather, earth and spice. Expansive mouth with more berry and spice on the palate. Round and lush with sweet, smooth tannins in a structure that will allow many more visits over the next decade.   AGNELLO RECIPE lamb loin, cippollini, semolina polenta, dandelion greens This dish has many different flavors and textures. The lamb could easily be prepared in advance and the leftover rub will last for up to 2 weeks in the refrigerator in an airtight container. The recipe will serve 4. To start you will need: 4 boneless lamb loins, 6-7 oz each FOR THE RUB • 1 cup peeled garlic cloves • ½ cup olive oil • ½ cup ground black peppercorns • ½ cup kosher salt • 1 cup granulated sugar • ? cup chili flakes • ¼ cup ground fennel seed In a food processor, add garlic, olive oil until emulsified Add all spices until a paste forms Take 2 tablespoons of the rub and apply liberally to each loin Marinate lamb in the refrigerator for a minimum of 4 hours Pre-heat oven to 400 degrees In a large skillet over medium high heat add lamb Sear until the rub begins to caramelize A little black is good because of the high sugar content Once completely seared place in oven and roast until medium rare Cover meat with foil and allow to rest for 10 minutes SEMOLINA POLENTA • 1 cup fine semolina • 3 cups lamb or chicken stock • ¼ cup grated parmesan cheese • 2 tablespoons unsalted butter • Salt and pepper to taste In a medium sized saucepan, bring stock to boil While whisking, slowly add semolina and bring to boil Add butter, salt and pepper to taste Cook for minute and then add Parmesan cheese Keep off to the side with the lid on to keep warm The consistency should be very smooth and just pourable CIPPOLLINI ONIONS • 1 small bag cippollini onions, peeled • 2 tablespoons granulated sugar • 1 tablespoon red wine vinegar • ½ cup lamb or chicken stock • 1 tablespoon unsalted butter • 2 tablespoons olive oil • Salt and pepper to taste Heat olive oil in a large skillet over medium heat Add onions and sauté until golden brown and softened Season with salt and pepper After onions are roasted, drain off residual oil Add sugar to the skillet and caramelize until golden brown De-glaze with red wine vinegar and add chicken stock Reduce liquid until it coats the back of a spoon Add butter to emulsify Remove from heat and keep warm DANDELION GREENS • 2 bunches dandelion greens • 2 tablespoons olive oil • Salt and pepper to taste In a medium sized skillet, heat olive oil over medium high heat Saute dandelion greens until soft Season with salt and pepper ASSEMBLY Spoon the polenta into a shallow dinner bowl Add sautéed greens over polenta Assemble onions around polenta with a little bit of glaze Top with sliced lamb loin EXECUTIVE CHEF - ROBERT ROSSI     When you have a moment please check out our website at www.profilewinegroup.com How to order Phone: 416-598-0033 extension 243 to speak directly with Allan Leal, or you can E-mail him at aleal@profilewinegroup.com All orders are COD. Payment can be made by Visa, MasterCard, AMEX or cheque. Your credit card will not be charged until the product is shipped. Minimum Orders: There is a one case minimum order (12 bottles unless otherwise noted). Delivery to a single destination within the Greater Toronto Area (GTA) is free of charge. Delivery outside of the GTA can be arranged. You must be 19 years of age or older to place or receive a wine order.