JRE Cabernet Sauvignon Rutherford Napa Valley 2004

This amazing red is smoother than smooth, rich and velvety in mouth feel, and bursting with deep fruit flavors. The grapes for this red were harvested from a vineyard located one half mile south of the Rutherford Crossroad.

The color is dark purple-garnet with aromas of cassis, pomegranate, blackberry, cedar, and violet. Rich and ripe on the palate with flavors of black current preserves, blackberry, cocoa, and espresso bean. This is a beautifully well-structured Cab with great depth and length. The tannins are refined and integrated.

This is a special Cabernet Sauvignon for a special occasions. Its flavor is refined and smooth; each sip satisfies the palate with balanced flavor. Only 128 cases produced.

Featured Recipe: Chef Rodney's Simple but Delicious Tuna Tartare

Those of you who attended the Wednesday, July 30, Tasting of Guerilla Zins were fortunate to taste Chef Rodney Acierto's wonderful appetizers. Many of you requested his recipe for the Tuna Tartare that he served, and he has been kind enough to share his recipe with us. The secret to the freshness of this recipe, according to Chef Rodney, is to buy the best grade, freshest tuna that you can find.

1 pound super-fresh sushi-grade tuna (raw)

1/2 cup finely diced red onion

1/2 cup finely diced scallion (spring onion)

1 TBSP pure sesame oil

2 TBSP high quality soy sauce (to taste)

Dice the tuna. Add the onion and scallion. Mix well and refrigerate. This can be done well in advance.

15 minutes before serving, add the sesame oil and the soy sauce. Mix well. Serve on very crisp pita chips or other crackers.

This recipe can be easily be multiplied (doubled, tripled, etc.).