Wine of the Day- 2008 McKenna 2008 Trilogy

Today I want to talk about the McKenna 2008 Trilogy from WineShop At Home.

McKenna, and to all the great Clans of Ireland – where a strong sense of family remains the cornerstone of modern society. Irish identity is inextricably linked to ancestry and heritage – the past always an undeniable part of the present. The Lynch family wears their Irish heritage as a badge of honor and loves to celebrate with toasts all around. Gathering together family and friends to honor the past, the present and the future remains the cornerstone of their shared values.

This 2008 McKenna Trilogy is a blend of 50% Merlot, 34% Cabernet Sauvignon and 16% Cabernet Franc. These grapes all come from a single source in the warm central coast region around Paso Robles. Each of the wines were picked and fermented separately and blended a few months after harvest. The blend was aged in mostly neutral small oak barrels for 19 months. This wine will age well for four to seven years.


This 2008 McKenna Central Coast Trilogy has aromas ripe raspberry, blackberry jam, vanilla and fresh tobacco with hints of leather and smoke. The flavors are big and mouth filling with layers of complexity and character. The finish is long and smooth with well-integrated tannin at the tail end. Enjoy this wine with roasted lamb, pot roast, falafel, or strong cheese.
 
Wine Country Recipes
Garlic and Herb Lamb

Specially created for pairing with the McKenna 2008 Trilogy

Ingredients:

1 (5 pound) leg of lamb
3 cloves garlic, cut into slivers
3 teaspoons dried dill weed
1 1/2 teaspoons salt
1 teaspoon dried rosemary crushed
1/2 teaspoon ground black pepper

Directions:

Preheat the oven to 325 degrees F (165 degrees C).
Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a
shallow roasting pan. Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.