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Raymond Cabernet Sauvignon North Coast 2023

The Raymond Cabernet Sauvignon North Coast 2023 captivates with aromas of ripe blackcurrant, plum, cedar, and vanilla. On the palate, it is rich and structured, with blackberry, dark chocolate, and a hint of tobacco, finishing robustly and elegantly.

Raymond Vineyards, established in 1974 in Napa Valley, has a rich winemaking history. The family-owned estate spans 300 acres across Rutherford, St. Helena, and Jameson Canyon. Today, inspired by the vision of Proprietor Jean-Charles Boisset, Raymond is a dynamic destination dedicated to inspiring its guests’ passion for fine wine in an environment of exploration, creativity, and elegant whimsicality, where each in a series of diverse experiences progresses visitors into another world of discovery and exceptional wines.

Blackcurrant
Vanilla
Food Pairing

Venison Tenderloin with Red Wine Jus

Tender, succulent venison paired with a rich, savory red wine jus makes a luxurious holiday main course. The structured blackberry and dark chocolate notes of the Raymond Cabernet Sauvignon North Coast 2023 enhance the depth of the meat and jus, creating an elegant and festive pairing perfect for special occasions.

Ingredients:

  • 1.5 lb venison tenderloin
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 1/2 cup finely chopped shallots
  • 1 cup red wine
  • 1 cup beef or veal stock
  • 2 tbsp unsalted butter, cold
  • Fresh thyme sprigs, for garnish

Steps:

  1. Preheat oven to 400°F (200°C). Season venison with salt and pepper.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear venison on all sides until browned, about 2–3 minutes per side. Transfer skillet to oven and roast for 10–12 minutes for medium-rare. Remove meat and let rest.
  3. In the same skillet, sauté shallots until translucent. Deglaze with red wine, scraping up browned bits, and reduce by half.
  4. Add stock and simmer until slightly thickened. Remove from heat and whisk in cold butter to finish the jus.
  5. Slice venison and serve with red wine jus, garnished with thyme sprigs, alongside a glass of Raymond Cabernet Sauvignon

Serves 4.

Image Recipe
A luxurious holiday main course.
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