OCTOBER WINE CLUB:
Martellotto Winery
Sotto Voce
Cabernet Franc
Santa Ynez Valley, California
BOLD WINE STYLE
Beautifully expressive Cabernet Franc, offering a highly refined and structured character. Aromas of wild herbs, bay leaf, and fresh spearmint layered over ripe cherry fruit and hints of dark chocolate. Structured and refined palate with firm, textured tannins providing excellent grip. Long, savory finish carried beautifully by a vibrant and driving acidity.
WINE DETAILS:
- Varietals: 100% Cabernet Franc
- Alcohol: 14.5% alcohol / volume
- Soil: Sandy/Clay Loam
- Farming: Sustainable
- Appellation: Happy Canyon of Santa Barbara, California
- Production: 40 barrels
- Accolades: 94 pts Decanter
- Aging: 18 months in French oak (25% new)
- Pairings: Pour a glass alongside hearty fall dishes like herb-roasted beef, lamb, mushrooms or rustic Italian fare. The earthy flavors complement Cabernet Franc’s vibrant fruit, structured tannins and lively acidity.
WINEMAKER NOTES:
Rooted in Italian tradition and crafted with Californian heart, Happy Canyon Cabernet Franc is a masterful blend of elegance and boldness. Greg Martellotto’s unique winemaking vision shines through, marrying vibrant red fruits with subtle herbal notes and a touch of smoky complexity. Aged patiently to develop a graceful structure and lingering finish, this wine sings with the rhythm of la buona tavola – a celebration of life, friendship, and great taste.
VINEYARD NOTES:
Happy Canyon of Santa Barbara is a new, small AVA that was established in 2009. Located in the southeast part of the larger Santa Ynez Valley, this is the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals.
“The daring, innovative spirit embodied by the region’s young producers and a vast range of first-class sites creates conditions that are ideal for the production of distinctive, pedigreed wines of the highest level. Best of all, with few exceptions, these wines remain under the radar and very fairly priced relative to global peers.” —Antonio Galloni, Vinous Media
ABOUT MARTELLOTTO:
Martellotto Winery’s story begins in Puglia, Italy, where Greg Martellotto’s grandfather left in 1918 to build a new life in America. His Nonno later made wine in his Bronx basement during Prohibition, sharing it with the local Italian community—a family tradition that Greg believes may have planted the seeds for his own path in wine. Today, Martellotto specializes in distinctive, award-winning Bordeaux varietal wines from Happy Canyon of Santa Barbara, along with Chardonnay and Pinot Noir from Sta. Rita Hills.
A winemaker since 2005, Greg brings a uniquely global perspective to his craft, shaped by winemaking experience in California, Mexico and Italy and years spent tasting, buying and importing wines from around the world. His Italian roots, love of food and passion for wines with character inspire an approach centered on balance, freshness and wines that genuinely surprise. For Greg, great wine is about more than what’s in the glass—it’s about sharing good food, creating memories and making life’s moments a little more enjoyable.
Sheet Pan Beef Tenderloin with Mushrooms and Brussel Sprouts
INGREDIENTS:
- 2 cloves garlic
- 2 tablespoons fresh parsley leaves, plus more for serving
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh sage leaves
- 3 tablespoons olive oil, divided
- 1 tablespoon Dijon mustard
- 2 teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 (3-pound) center-cut beef tenderloin
- 1 pound Brussels sprouts
- 8 ounces cremini or white button mushrooms
- 2 large shallots
- 1 medium lemon
- 2 tablespoons finely grated Parmesan cheese
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon prepared horseradish
DIRECTIONS:
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Place 2 garlic cloves, 2 tablespoons fresh parsley leaves, 1 tablespoon fresh thyme leaves, and 1 teaspoon fresh sage leaves in the bowl of a food processor fitted with the blade attachment. Pulse 5 to 7 times until finely chopped. Add 1 tablespoon of the olive oil, 1 tablespoon Dijon mustard, 1 teaspoon of the kosher salt, and ¼ teaspoon black pepper, and pulse 1 to 2 times until combined into a paste.
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If needed, trim a 3-pound beef tenderloin of surface fat and silverskin. Pat the tenderloin dry with paper towels, then rub the herb paste over the entire roast. Place in the center of an ungreased rimmed baking sheet and set aside at room temperature for 30 minutes to 1 hour. Meanwhile, prepare the vegetables and make the sauce.
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Prepare and place the following in a large bowl: Trim and halve 1 pound Brussels sprouts, halve or quarter (if large) 8 ounces mushrooms, and halve and thinly slice 2 large shallots. Finely grate the zest of 1 lemon, grate 2 tablespoons Parmesan cheese, and place together in a small bowl. Thinly slice ½ the zested lemon and set aside for serving. Refrigerate everything until ready to use.
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Juice the remaining lemon half until you have 1 tablespoon juice and place in a small bowl. Add ¼ cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon prepared horseradish, and ½ teaspoon kosher salt, and whisk to combine. Cover and refrigerate until ready to serve.
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Arrange a rack in the middle of the oven and heat the oven to 425°F.
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Add the remaining 2 tablespoons olive oil and 1/2 teaspoon kosher salt to the Brussels sprouts mixture, and toss to combine. Transfer to the baking sheet and arrange in an even layer around the beef tenderloin.
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Roast until an instant-read thermometer inserted into the center of the tenderloin registers 125 to 130°F for medium-rare, 25 to 30 minutes.
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Transfer the tenderloin to a clean cutting board, cover loosely with aluminum foil, and set aside to rest for 10 minutes. Continue roasting the vegetables until tender and browned on the bottom, about 5 minutes more. Sprinkle the vegetables with the lemon zest and Parmesan cheese and toss to combine.
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Slice the tenderloin and serve with the roasted vegetables and lemon-horseradish sauce. Garnish with the lemon slices and chopped parsley, if desired.
- NOTE: The herb paste can be made, rubbed on tenderloin, and refrigerated up to 1 day in advance. Let the tenderloin sit a room temperature for 30 minutes to 1 hour before roasting.
© Information and photos Martellotto Winery – All Rights Reserved.
Recipe courtesy of © The Kitchn– All Rights Reserved.
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Winemaking: Fruit was handpicked and chilled in a cold room overnight. The following day they were destemmed and transferred to 500kg fermentation bins or barrels for fermentation. 30mg/I SO2 is added at this stage, and no other chemical additions (acid, enzymes or tannins) are made. The grape must was allowed to macerate for 3-4days before fermentation starts spontaneously. Fermentation lasts for 7-12 days at a maximum of 82.4°F. To extract color, flavor and tannin from the grape skins, the must was mixed by hand 2-3 times daily according to extract and tannin development. A short post ferment maceration was allowed to soften and focus tannins. At this stage, the wine was drained, and the skins were pressed using an old basket press and transferred directly to the barrel for malolactic fermentation and maturation. After completion of malolactic fermentation, the wine receives a racking to remove solids and an SO2 addition before being laid down for a 16 month maturation period. At this stage, the final blend was assembled and allowed to mature for a further 3 months. The wine received a light fining and filtration before bottling; decanting is recommended within the first 3-5 years.
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