(Originally published October 2006)

For this issue’s Wine Tasting, we travel to California’s Knights Valley. Probably best known to most American consumers from Beringer’s Alluvium wine labels, as well as one of their Cabernets, Knights Valley is a sub-appellation of Sonoma County. Located on the north east border of Sonoma county, and tucked between Alexander Valley and Chalk Hill to the west and Napa County to the east, Knights Valley is the warmest area in Sonoma.

Protected as it is from direct coastal influence, Knights Valley’s 2000 vineyard acres offer ripe, full-flavored, rich fruit that, in turn, makes ripe, full, rich wines. In other words, what Sonoma is to Napa (warmer, riper, bolder), Knights Valley is to Sonoma (even warmer, even riper, even bolder).

The area is best known for its Cabernet Sauvignon, but also produces Sauvignon Blanc, Chardonnay, Cabernet Franc, Merlot, Malbec and Petit Verdot. With only two wineries located in Knights Valley itself (Hanna and Peter Michael), and only a handful of other wineries sourcing fruit from the region, Knights Valley is a relatively quick to explore.

As mentioned, Beinger’s Knights Valley wines are by far the most available, and we’ve included some tasting notes, below. But by all means, if you see anything from Peter Michael, Miura or KV – buy it! Whatever wines you taste, take time to appreciate the rich, bold, full flavors that often include concentrated black fruit, chocolate, tobacco and cedar. We’ve also included an easy, but delicious recipe for beef tenderloin coated in herbes de provence. The silky richness of the beef is a terrific partner for the full flavors of the wine, and the smoky, floral herb coating nicely bridges the gap.

Beringer 2004 Alluvium Blanc Knights Valley ($16). A blend of predominantly Sauvignon Blanc and Semillon, along with touches of Chardonnay and Viognier, this is a lush, aromatic white that offers vanilla, fig and hazelnut aromas and accents to the range of citrus, herbal and creamy flavors that linger on the full finish. Ready to drink now.

Beringer 2002 Cabernet Sauvignon Knights Valley ($27). Smoky black plum and cassis aromas and flavors are rich and focused, but still show some elegance and lithe acidity that brightens the finish. Ready to drink now and over the next five or six years.

Beringer 2002 Alluvium Knights Valley ($30). A blend of Merlot, Cabernet Sauvignon, Malbec, Petite Verdot and Cabernet Franc, this is a beautifully balanced red that could easily be my everyday red, if I could afford a $30 everyday red. Lush and bright, with black cherry and berry flavors laced with espresso, dashes of warm spice and just enough toasty, vanillin oak. With a kick of acidity on the lingering finish that keeps things lively. Ready to drink now and over the next three or four years.

Roasted Beef Tenderloin with Herbes de Provence and Marrow Sauce
This no-fail main course is sure to impress, and with minimal effort, too! Get your butcher to split the marrow bone for you. Serves 6-8.

3 tablespoons herbes de Provence
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 pound piece beef tenderloin (try to get one that is of even thickness from end to end)
4-inch piece of beef marrow bone, split in half lengthwise
2 tablespoons unsalted butter
2 medium shallots, chopped
¼ cup dry red wine
1¼ cups beef or veal demi-glace
¼ cup finely chopped parsley

Preheat oven to 500F.

In a small bowl, blend the herbes de Provence, salt and pepper. Pat the beef dry with a paper towel and coat with the herbs on all sides, pressing gently so that the herbs adhere. Place beef in a roasting pan and cook about 20 minutes, for rare. Let rest 10 minutes before carving.

While beef is roasting, cut the marrow out of the bone with a small paring knife, keeping each half in one piece as much as possible. Slice the marrow halves into ¼” slices and chill in refrigerator until needed.

Place the butter in a saucepan and melt over medium heat. Add shallots and cook for about 5 minutes, until softened. Increase heat to high and add red wine. Reduce by half. Add demi-glace and simmer until slightly thickened, about 10 minutes.

In another small saucepan, bring about 2 cups of salted water to a boil. Reduce to a simmer and add marrow slices. Cook for about 2 minutes to soften slightly. Remove marrow with a slotted spoon and add to demi-glace sauce.

Carve beef into thick slices and arrange on a serving platter. Pour sauce over, then garnish with chopped parsley.