Anthem: Your Tastebuds’ New Favorite Symphony

Think of Anthem as a standing ovation in a glass. Since its debut in the late ’90s, this luxurious, full-bodied Bordeaux blend has been hitting all the right notes—crafted by Winemaker Chris Louton to showcase the very best from our estate vineyards. Each vintage is a unique masterpiece, perfectly balanced, layered, and absolutely meant to impress.

Part of our exclusive Icon Collection, Anthem is small-batch, limited-release, and available only to Wine Club members. Celebrated for its elegance, complexity, and age-worthy structure, it’s the kind of wine you savor slowly… and maybe even savor twice. Case in point: the 2022 vintage scored a stellar 94 points from James Suckling!

If a bottle of Anthem landed in your latest Wine Club shipment, you’re in for a treat. Executive Chef Peter Janiak has created a dish designed to pair beautifully with the 2022 vintage. Think fresh, vibrant greens, rich buttery mashed potatoes, and a bottle of Anthem shared with your favorite wine-loving friends. Because a wine this good deserves the perfect plate—and perfect company.

CHEF’S PAIRING RECIPE

DUCK BREAST
Red Wine, Mushroom & Cherry Bordelaise

Ingredients 

• 4 duck breasts, skin scored
• 2 tbsp grapeseed oil
• Bordelaise Sauce
• 1 shallot, minced
• 3 cups maitake mushrooms, trimmed and chopped into 1″ pieces
• ½ cup dried cherries
• 8 oz chicken stock
• 6 oz dry red wine
• 2 sprigs thyme
• 4 tbsp cold butter, cubed
• Salt, to taste
• Freshly cracked black pepper, to taste

Duck Breast 

1. Preheat oven to 325°F.
2. Heat grapeseed oil in a large skillet over medium heat.
3. Season duck breasts with salt. Place skin-side down in the pan and cook slowly, 6-9 minutes, until skin is rendered and crispy. Avoid high heat—low and slow is key.
4. Flip the duck breasts and transfer the pan to the oven. Roast 5-8 minutes, or until internal temperature reaches 130°F.
5. Remove duck and rest on a rack, skin-side up. Reserve 1 tbsp duck fat from the pan for the sauce.

Bordelaise Sauce 

1. In the same pan, heat 1 tbsp duck fat over medium-high heat
2. Sauté shallots for 1 minute, then add mushrooms and cook 2-3 minutes until softened.
3. Deglaze with chicken stock; reduce by half. Add wine, cherries, and thyme; reduce again by half or until the sauce coats the back of a spoon.
4. Remove thyme. Off the heat, whisk in cold butter one piece at a time until glossy.
5. Season with salt and plenty of black pepper.

To Plate 

• Slice duck breasts crosswise, skin-side up.
• Spoon sauce around the dish, avoiding the duck skin to keep it crisp.