WINE CLUB:

Broken Earth Winery
Reserve Petite Sirah
Paso Robles, California

BOLD WINE STYLE

Broken Earth’s Reserve Petite Sirah is inky in color and soft in structure. Picture violets on the nose and jam in the mouth. Petite Sirah will pair with almost all proteins; try it with grilled meats and vegetables. There is a spice in the finish that always surprises the palate.

Varietal: Petite Sirah
Appellation: Paso Robles, California
Analysis: 15.6% alcohol / volume
pH: 3.7
Residual Sugar: 1.2 g/L
TA: 5.8 g/L
Winemaker: Ben Mayo

WINEMAKER NOTES:
Originally called Duriff in the Rhône growing region in France, Petite Sirah made its way to California as a blending grape. Over time it became obvious that with California’s climate Petite Sirah could fully ripen. It is now one of the darlings of the state, especially of Paso Robles. Petite Sirah usually ripens early and is the first red to the party. Forty tons were machine harvested in the dead of night to keep the grapes cold for transportation to the winery. Upon arrival, the grapes were de-stemmed and gently crushed to open the berries for fermentation. Clos yeast was added immediately after the grapes were safely in the tank. Two pump-overs a day were completed until fermentation was done. This Reserve Broken Earth Petite Sirah was originally planted in 1996 to a parcel that was 40 acres in size. The small yield gives this wine a complex and intense structure. – Ben Mayo, Winemaker

ABOUT BROKEN EARTH WINERY:
Broken Earth, as a brand, was born from the heritage of the vineyard property, originally named “Ranch Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the craftsmanship of its talented winemaker and crew. Learn more about the winery here.

Grilled Pork Tenderloin

INGREDIENTS:

• 1 ½ – 2 pounds pork tenderloin
• juice of ½ lemon
• 2 teaspoons minced garlic
• 1 teaspoon Italian herb seasoning blend
• ¼ cup oil
• ½ teaspoon salt
• ⅛ teaspoon cracked black pepper
• 2 teaspoons Dijon mustard
• 2 teaspoons honey

DIRECTIONS:

Marinate the pork

• Pat pork tenderloin dry with a paper towel.
• Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey.
• Pour half of the mixture into a large Ziploc bag along with the tenderloin. Press out excess air, seal the bag, and chill for 30 minutes.

Grill the Pork

• Preheat the grill to medium and oil the grates.
• Using tongs, transfer pork to the grill.  Close the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking and brushing reserved marinade over all sides of the pork half way through grilling. 
• When done grilling or the internal temperature of the pork reaches 145 degrees, transfer to a cutting board to rest for 5 minutes before slicing and serving.
• Note, if pork tenderloin is more than 2 1/2 inches thick and you want no pink in the middle once fully cooked, cut tenderloin in half lengthwise to yield two thinner tenderloin pieces and proceed with recipe.

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