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Goosecross Cellars
Merlot Rack of Lamb with Pomegranate Molasses |
| Goosecross Cellars David Topper, Colleen Topper and Geoff Gorsuch |
Goosecross Cellars gets its name from the family name Gorsuch (Geoff Gorsuch is now the winemaker and winegrower). In an old English dialect, it literally means “where the goose crossed the stream.” In 1993, Geoff Gorsuch partnered with his friend and college roommate, David Topper. Originally, the winery was best known for its Chardonnays. Then in 1997, it acquired Bernard Pradel Cellars’ and its three Howell Mountain Cabernet Sauvignon vineyards. Today, its estate grows Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. It has two tasting rooms, one in Yountville and another next to the Napa Valley Visitors Center.
Its 2004 Napa Valley Merlot is a blend of 90 percent Merlot and 10 percent Petit Verdot. It has a nose of cherries, berries and spice, with a smooth mouthfeel featuring dark fruit and toast on the palate. Pair it with Colleen Topper’s recipe for rack of lamb, and you’ll be in for a wonderful feast.
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| Rack of Lamb with Pomegranate Molasses
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| 2 racks of lamb, about 1 pound each 2 red onions, thinly sliced 4 tablespoons olive oil |
1 teaspoon Kosher salt Freshly ground black pepper 1 750mL bottle Carlo Pomegranate Molasses |
| Preparation:
Scatter most of the red onion slices evenly on the bottom of a shallow roasting pan. Rub each rack of lamb with 2 tablespoons olive oil and salt and pepper to taste. Place the lamb on top of the onions, then put the few remaining slices on top of each rack. Marinate 6-8 hours. Heat the grill over a low fire, place the lamb bone-side down. Baste with pomegranate molasses while grilling. The sauce should caramelize on the outside, but be careful not to burn it. Flip the racks meat-side down and continue basting and flipping until cooked to medium rare. Serve with rice and Greek salad. Serves 4 |
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