This 2007 Halcyon California Cabernet Sauvignon has aromas of plum and

licorice leaping out of the glass. The background aromas are a mix of

blackberry, vanilla and spice. The flavors are a smooth rendition of the

aromas framed with noticeable but pleasing tannin and acidity. The finish

is a long, juicy combination of tannin and fruit. Enjoy this wine with tri

tip, hamburgers, baked potatoes or hard cheeses such as cheddar.

This 2007 Halcyon California Cabernet Sauvignon has aromas of plum and

licorice leaping out of the glass. The background aromas are a mix of

blackberry, vanilla and spice. The flavors are a smooth rendition of the

aromas framed with noticeable but pleasing tannin and acidity. The finish

is a long, juicy combination of tannin and fruit. Enjoy this wine with tri

Wine Country Recipes

Grilled Tri-Tip with Oregon Herb Rub

Specially created for pairing with the Halcyon 2007 Cabernet Sauvignon

Ingredients:

1 tablespoon salt

1 1/2 teaspoons garlic salt

1/2 teaspoon celery salt

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon dried dill

1/4 teaspoon dried sage

1/4 teaspoon crushed dried rosemary

1 (2 1/2 pound) beef tri-tip roast

Directions:

Mix together the salt, garlic salt, celery salt, black pepper, onion powder,

paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at

room temperature until ready to use.

Use a damp towel to lightly moisten the roast with water, then pat with the

prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for

the flavors to fully come together.

Preheat an outdoor grill for high heat and lightly oil grate.

Place the roast onto the preheated grill and quickly cook until brown on all

sides to sear the meat, then remove. Reset the grill for medium-low

indirect heat (if using charcoal, move coals to the outside edges of the grill

pit).

Return the roast to the grill, and cook, turning occasionally, until the

desired degree of doneness has been reached, about 1 1/2 hours for

medium-well.

Remove from the grill and cover with aluminum foil. Allow to rest for 10

minutes before carving across the grain in thin slices to serve.

Makes 10 servings.