In spite of rock, to breast the sea!
The Dry Creek Vineyard Mariner, having first been released in 2004, is by no means ancient.  However, it does possess a grand maturity, a class and breeding, that only the most noble of seafarers can attain.
The 2007 Dry Creek Vineyard, The Mariner is deep, dark, brooding purple in the glass.  The nose is evocative and immediately releases aromas of crushed plums, black berry, cedar, mint and coffee. The aromas are playful, appearing and reappearing with a sense of precociousness. In the mouth, the harmony and structure are there.  This predominantly Cabernet blend is clearly from Sonoma, with ample dusty, powdery tannins that frame the deep fruit flavors which follow the nose of the wine. The finish is long and caressing.  This is so good now.  I can see it lasting in cellar for 5-7 years more, but why wait?  Delicious.  92 points, about $30.

2007 Dry Creek Vineyard, The Mariner

As we enjoyed The Mariner, we paired it with an amazing stuffed pork roast.  The roast was prepared by my favorite butcher, and although it isn’t a true “recipe”,  I have seen him prepare it for roasting and feel able to describe it.

Stuffed Pork Roast

One 4 to 5 pound boneless pork roast, butterflied. 
– 1/2 bag fresh baby spinach
– 8 slices cheese: Provolone, or Fontina
– 8 to 10 slices pancetta

Open the pork flat, have the butcher butterfly it for you and not tie it up.  Layer the spinach and the cheese, season with salt and pepper and roll back up.  Drape the pancetta slices over the roast and tie the entire thing with butchers twine.  Here’s what it looks like raw: 

Spinach & Cheese Stuffed Roast Pork

Roast at 350 degrees for about 60-70 minutes if using convection on your oven.  Here it is sliced and plated: 

Sliced Pork Roast – Mangia!


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