Author Archives: mcginnessalex
Casa Forcello
White Watermelon Mostarda
March Cheese Club: Des Moines Area
Barber’s Farmhouse
1833 Vintage Reserve Cheddar
England
With a creamy texture and smooth finish, 1833 contains naturally-occurring crystals that give it a distinctive crunch. Refined sweet notes balance out its tangy sharpness.
Barber’s 1833 is made using traditional starter cultures and the finest West Country milk. Aged for at least 24 months, only when one of the Barber family judges it to be outstanding does it leave the farm as 1833. A cheese with unrivaled complexity and depth, savor it as part of a cheeseboard with apples, pickled walnuts and a tankard of Somerset cider.
WINE & CRAFT BEER PAIRINGS:
A full-bodied Cabernet Sauvignon makes an excellent companion to this aged cheddar, reach for one of our March Wine Club Wines. For beer, grab an English cider.
WINESTYLES: Bold
BEERSTYLES: Crisp & Clean or Fruity & Spicy
ABOUT BARBER’S FARMHOUSE:
The Barber Family started making cheese on their Somerset Farm in 1833 and are now the oldest surviving cheddar-makers in the world. They are proud to work with more than 100 local farming families who supply them with quality milk to make their award-winning cheddar. Learn more here.
Information and photo © Barber’s Farmhouse – All Rights Reserved.
Casa Forcello
Pear Mostarda
Lombardia, Italy
Hand-cut pieces of candied pears come alive with a hint of potent mustard extract. Mostarda is a traditional condiment that balances sweetness and heat. Unlike many whole mustard fruits on the market, these are extraordinarily fresh, flavorful and chunky.
ABOUT CASA FORCELLO:
Casa Forcello® mostarda is handmade in Mantova, Italy, in the heart of the northern region of Lombardia. Former pharmacist, Paola Calciolari, followed her true calling in creating her line of mostardas using local flavors and recipes handed down by her grandmother. She makes her exceptional mostardas by sourcing locally harvested fruit, slicing and candying them in their juices, and then adding drops of a very concentrated, spicy mustard extract; it is a highly labor intensive process. They are a delightful pairing with cheese, charcuterie, or roasted meats.
Information and Photo © Casa Forcello/Forever Cheese & Zuercher & Co. – All Rights Reserved.
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If you enjoy pairing cheese with wine, this is your club! Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely! Click to learn more >
March Beer Club: Iowa
Omnipollo
Even More Bianca Raspberry Maple Pancake Royal Treatment
Sour – Smoothie / Pastry
Sweden
Made in collaboration with Evil Twin Brewing. This collab is perhaps the most expensive beer ever brewed. Imagine the super delicious Import Biancas from Omnipollo Sweden, touched up with some ETNYC magic. Raspberry Maple Pancake Lassi Gose brewed with raspberries, milk sugar, maple syrup and marshmallow.
ABV: 7% alcohol / volume
Style: Sour – Smoothie / Pastry
Beer Style: Sour, Tart & Funky
Omnipollo
Ice Creamy White Chocolate Strawberry
Double IPA – Imperial / Milkshake
Sweden
Triple India Pale Ale with cocoa nibs, white chocolate, strawberry and lactose sugar.
ABV: 10% alcohol / volume
Style: Double IPA – Imperial / Milkshake
Beer Style: Hoppy
Brewed: At 12 Percent Beer Project in the USA
Artwork By: Tobias Lund
ABOUT THE BREWERY:
Omnipollo® is a beer production company founded by brewer Henok Fentie and artist Karl Grandin in 2010 with a shared vision of changing the perception of beer — forever. They brew a plethora of styles to explore what beer has and can become. As a joint and equal partnership between a brewer and a graphic artist, their creative process has come to resemble the workshop of other pop cultural expressions such as music. Omnipollo® beers are always a collaborative effort and are brewed at breweries in all corners of the world. This approach means they stay curious, grounded and tuned in. Learn more here, and follow them on Untappd.
Photos, Video and information © Omnipollo – All Rights Reserved.
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March Sweet Club: Iowa
Terra D’oro Winery
Zinfandel Port
Amador County, California
NECTAR WINE STYLE
The name Terra d’Oro (Italian for “land of gold”) perfectly reflects the Amador region’s richness of its history, natural resources, and wines. Terra d’Oro Zinfandel Port’s amazing aromas evoke raisined berry fruit, candied dates, caramel, dark chocolate and orange peel. Rich flavors of cocoa, toffee, raisin and coffee follow through to a full-bodied, medium-sweet palate with a long finish.
WINE DETAILS:
Analysis: 18.89% alcohol / volume
Varietal: Port
Acidity: 0.6
Accolades: 93 points
WineStyles’ Wine and Cheese Pairing: Pair with an aged cheddar – the sharpness and nutty undertones will provide a delightful contrast to the sweetness of the Port. Learn more about our wine and cheese pairings here.
Vineyard Notes:
Terra d’Oro Non-Vintage Zinfandel Port is a fortified red dessert produced from Zinfandel grapes sourced from the rolling foothills of Sierra Foothills, a region known for creating elegant, rich and full-bodied Zinfandel. A combination of vintages of late harvested grapes creates a seductive history of Port in one glass.
Winemaker Notes:
Terra d’Oro Zinfandel Port is the last project during harvest, allowing the grapes’ sugar levels to rise and the acid levels to slowly fall, creating a sumptuous and sweet wine. After the Zinfandel grapes are crushed and de-stemmed, the must is inoculated and begins fermenting in stainless steel tanks. During fermentation, yeasts convert sugar to alcohol while extracting ripe juicy fruit flavor, tannin and color from the grape skins. Once the wine reaches a carefully chosen sugar level, the addition of un-aged grape brandy — a process known as fortification — is introduced. After fortification, the high alcohol levels stop fermentation and help extract even more flavor from the skins. The leftover residual sugar gives the wine its sweet edge. Using a traditional “Solera” style method of aging, the newest vintage is blended with several previous vintages. The Zinfandel Port is aged in a combination of French, American, and Hungarian oak barrels creating a velvety, rich and polished dessert wine.
About the Winery:
Amador’s first winery established after Prohibition was founded in 1970 by renowned winemaker Cary Gott, and he released the first wines under the Terra d’Oro label in 1973. Terra d’Oro’s early success with Amador Zinfandel and other wines, in particular Italian varietals, were key in helping re-establish the region’s reputation for fine wine. In 1988, the Trinchero family, which had been purchasing grapes from the Amador region for 20 years, purchased the winery and 240-acre vineyard. Over the years, the family has invested in subsequent vineyards, and in early 2000, completed construction of a new, state-of-the-art winery at the site of the original winery, designed to unlock the potential of each acre of Terra d’Oro’s vineyards. Learn more here.
Amador County AVA:
The Amador County AVA is synonymous with Zinfandel and other rich reds such as Barbera and Petite Sirah, with good reason. The area’s elevation and its iron-rich volcanic and granite soils produce small yields of intensely flavored fruit. Learn more here.
Information and photos © Terra D’oro Winery – All Rights Reserved.
Love the Sweet life?March Bubbly Club Iowa
JCB by Jean-Charles Boisset
No. 69 Rosé
Burgundy, France
BUBBLY WINE STYLE
Jean-Charles was born in 1969, the year that mankind went to the moon. As such, 69 represents unlimited expression, freedom, creativity, intellectual revolution, artistry, and refinement. Of course, 69 is also a Rosé Brut based exclusively on Pinot Noir; a Rosé that entwines masculinity and femininity.
For Jean-Charles Boisset, No 69 Sparkling Rosé is not a dainty pink drink. It’s a flamboyant, profound mouthful of serious bubbles. The vibrant crispness of No 69 is thirst quenching, yet the flavors are evocative of Pinot Noir and are beautifully sensual.
About the Winery:
Jean-Charles Boisset was born into the world of wine in the village of Vougeot, Burgundy, France. His lifelong passion for wine began as a child, as he grew up above the cellars and within view of the centuries-old vineyards of Château du Clos de Vougeot, the epicenter and birthplace of Pinot Noir and Chardonnay.
His parents, Jean-Claude and Claudine, founded the family winery in 1961 with an innovative and entrepreneurial spirit in one of the most traditional winegrowing regions in the world. Today, the family collection includes wineries that share more than 20 centuries of combined winemaking heritage and tradition in some of the world’s most prestigious terroirs, from Burgundy to the South of France, to California’s Napa Valley and Russian River Valley. Learn more here.
Photo and Information © Jean-Charles Boisset – All Rights Reserved
Summer Water
Bubbly Rosé
France
BUBBLY WINE STYLE
Summer Water’s most highly-requested product! Ideal for drinking year-round, because once you realize you don’t need a reason to drink bubbly, the second part of your life begins! Summer Water Bubbly is just as crisp and delicious as the original, but with a celebratory twist. This French blend is refreshing and light with just a hint of sweetness. It showcases notes of candied strawberry, melon and fragrant white flowers. Bubbly and fun, this bottle promises to enhance all your sunny (or rainy) day activities.
This French Sparkling Rosé is made in the Charmat method, aged in stainless steel for 6 months. Pair with BBQ, burgers, fries, salads and chocolate cake – YUM!
Analysis: 11.5% alcohol / volume
TA: 6.8 g/L
RS: 9.6 g/L
pH: 3.13
About Sumer Water:
Don’t let the name fool you, this team is more than just the rosé of the season. Rated in the top 5% of wines in the world by Vivino and #1 best-selling premium domestic rosé, their award-winning blend of grapes are picked early in the harvest season for a natural acidity and year-round drinkability – do you can drink fro the weather you want, not the weather you have. Learn more here.
Photo and Information © Summer Water – All Rights Reserved
Learn more about our Bubbly Club >
March Premium Wine Club
Belle Glos
2021 Eulenloch
Pinot Noir
Napa Valley, California
BOLD WINE STYLE
Dark ruby red, with aromas of dried cherry, raspberry, blueberry and cedar. A rich opulent wine, offering flavors of ripe plum, blackberry, cocoa, black licorice and dried herbs. This wine is bold and well-balanced with lively acidity and refined tannins.
VINEYARD NOTES:
The Eulenloch Vineyard is located in the Carneros region of Napa Valley and its predominantly comprised of clay soils which retain water but are remarkably shallow. When combined with the cool coastal breeze, these characteristics provide ripe fruit that is complex and nuanced. Eulenloch Pinot Noir offers structure, suppleness, length, and depth.
ABOUT THE WINERY:
Owner/winemaker, Joseph Wagner chose the name Belle Glos (pronounced “BELL GLOSS”) to honor his grandmother, Lorna Belle Glos Wagner. Lorna was a co-founder of Caymus Vineyards, an inspirational figure to Joseph and an avid lover of Pinot Noir. Belle Glos showcases distinctive Pinot Noirs produced from California’s most noteworthy coastal wine-growing regions. Although each vineyard location lies near the Pacific Ocean, the climate differences are significant for each. Learn more here.
Information & Photos © Belle Glos – All Rights Reserved.
Beaulieu Vineyard
2019 Tapestry Reserve
Red Blend
Napa Valley, California
BOLD WINE STYLE
Blending five Bordeaux-heritage grape varieties grown within the Napa Valley, this blend came together seamlessly, offering nuance, complexity and balance. The Cabernet Sauvignon, exhibits a bounty of dark bramble berry fruits, with notes of blackberry, boysenberry, blueberry cobbler, wild black cherry and red currant, alongside notes of root spice, ginger, and musky perfume. The Merlot adds vibrancy and riper notes of black raspberry and dark plum, while also softening the tannins, contributing to a velvety-rich, supple mouthfeel. Malbec adds fresh raspberry notes, while the Cabernet Franc and Petit Verdot complete the blend with darker berry fruits and savory spices, alongside delicate floral and woodsy nuances of black pepper, cedar, forest floor and wild sage. Well integrated notes of mocha and caramel, having been aged in new French oak barrels, heighten the overall aromatic expression, and lengthen the spiced multi-layered finish. The firm, grippy tannins lead to a sense of depth, and will ensure the wine’s ability to age for many years to come. A classic example uniting old world techniques with new world winemaking, all while showcasing the true elegance, generosity and allure of Napa Valley.
WINE DETAILS:
- Analysis: 14.7% alcohol / volume
- Varietal: 63% Cabernet Sauvignon, 15% Malbec, 13% Merlot, 5% Cabernet Franc, 4% Petit Verdot
- Appellation: Napa Valley, California
- pH: 3.72
- Oak Treatment: 19 months of agin in French Oak (60% new barrels)
- Critical Acclaim:
- 93 Pointes – JamesSuckling.com
- 92 Points – Wine Spectator
WINEMAKING:
The team at Beaulieu Vineyard tailored the winemaking for each varietal to best capture the personality of both the vintage and specific vineyard blocks. Optical sorting, cold soaking and gentle pumpovers along with in-barrel malolactic fermentation all contributed to this wine’s richly textured and complex flavors. Aging in roughly 60% new French oak barrels for 19 months complimented the wine’s impressive depth and freshness. Beaulieu Vineyard’s Winemaker, Trevor Durling, presides as only the fifth winemaker in the winery’s 119-year history. A native Californian, Trevor was raised in Sonoma County, the heart of Northern California’s wine country. With a love of agriculture, science and cuisine, Trevor pursued his studies at the University of California Davis in the Viticulture and Enology program. As winemaker at Beaulieu Vineyard, Trevor incorporates his passion for creating fine wines, while preserving the heritage and legacy of Beaulieu Vineyard.
VINEYARD:
Since its inception in 1990, their Tapestry Reserve has always been a tribute to their French heritage and a nod to the classic Bordeaux blends and Clarets that are world-renowned. Varietals are always sourced from a selection of specific vineyard blocks of top-quality grapes that give Tapestry the combined attributes of terroir expression and a round, approachable tannin structure. Roughly half of the Cabernet Sauvignon was grown on the famous western benchland of the Rutherford American Viticultural Area (AVA) and the balance from the Calistoga, Oakville, and St Helena AVAs. The Merlot, Petit Verdot and Malbec are sourced exclusively from their estate vineyards in Rutherford. Two styles of Cabernet Franc lend complexity and intrigue: one from cooler Sonoma Valley providing fresh acidity and a slight herbal character; the other from warmer Calistoga adding ripe and expressive red fruit notes.
ABOUT THE WINERY:
One of the longest continually operating wineries in Napa Valley, Beaulieu Vineyard came to be in 1900, when Georges de Latour’s wife, Fernande, first laid eyes on that land that would later become the Rutherford vineyard. She said, “Quelle beau lieu!”, or “What a beautiful place!” Shortly thereafter, de Latour sold his thriving cream of tartar business, bought the four-acre ranch, and founded Beaulieu Vineyard with the vision of making Napa Valley wines that would rival those of his native France. Learn more here.
Information and Photos © Beaulieu Vineyard – All Rights Reserved.
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Maison Ventenac Pierre
Photo © Yellow Bliss Road
Caramelized Onion & Asiago Beef Sliders
INGREDIENTS:
- 2 tablespoons Chef Shamy French Onion Butter
- 1 large yellow onion
- 12 slider buns mini burger buns
- 1 pound deli sliced roast beef, the more rare, the better
- ½ cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 cup fresh Asiago cheese shredded
Topping:
- 3 tablespoons Chef Shamy French Onion Butter melted
- 1 tablespoon fresh chopped parsley
- 1 tablespoon finely shredded Asiago cheese
DIRECTIONS:
-
Melt 2 tablespoons of Chef Shamy French Onion Butter in a large skillet over medium heat. Add the onions and reduce the heat to medium-low. Cook, stirring occasionally, until lightly caramelized (softened and browned), about 25-30 minutes. *If the onions start to become dry or burnt, add 1-2 tablespoons of water to the skillet (I had to do this twice). You can also try turning down the heat a bit.
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Preheat oven to 350°F.
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Thinly slice the roast beef into strips and add them to the skillet. Stir in the beef broth and Worcestershire sauce. Bring to a simmer over medium heat and cook for 5 minutes. Drain off any excess liquid (you don’t want it soaking into the slider buns and making them mushy).
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Separate the buns in half so you have a “slab” of tops and a “slab” of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Lay the bottom buns out in a 13 x 9-inch baking dish.
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Using a slotted spoon to drain any excess liquid, evenly arrange the meat mixture over the bottom buns. Sprinkle the shredded Asiago cheese evenly over the meat. Cover with the top slab of buns.
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Brush the tops of the slider buns with the melted French Onion Butter. Sprinkle on 1 tablespoon of finely shredded Asiago cheese and chopped parsley.
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Bake in the preheated oven for 20 minutes, or until cheese is melted and tops are lightly browned.
© Recipe and Photo courtesy of Yellow Bliss Road. All rights reserved.
MARCH WINE CLUB:
Maison Ventenac
Pierre.
Cabernet Sauvignon, Cabernet Franc
Pays d’Oc IGP, France
MELLOW WINE STYLE
Aromas of ripe pepper and blackcurrant. Roundness and a silky structure with notes of blackcurrant on the palate. A fresh and lingering finish.
Analysis: 13% alcohol / volume
Varietal: 50% Cabernet Sauvignon, 50% Cabernet Franc
Appellation: IGP Pays d’Oc, France
Soil: Clay-limestone soil
Plots: La Condamine, Bourdichou et les Plos
Yield: 50 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Sorting, fully crushed. Pre-fermentary cold maceration for 5 days at 6°.
Fermentation: At 28° in 300hl stainless steel tanks. No sulphite vinification. Indigenous yeast. Daily pump-overs. Vatting length: 25 days. Malolactic fermentation. Racking.
Maturation: Aging on fine lees with micro oxygenation (3 months)
WINEMAKER’S NOTES:
“For this vintage our work will focus simply on wrapping the authoritative power of the Cabernet Sauvignon in a velvet glove through precise vinification with no sulphur and only natural yeasts (yeasts that are naturally present on the grape skins). Authority, velvet glove, that was the way my grandfather worked. “Cheers!” Pierre, and thank you.” – Maison Ventenac, Stephanie et Olivier Ramé
Information & Photos © Maison Ventenac – All Rights Reserved.
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Maison Ventenac Cuvée Marie
Citrus Shrimp and Avocado Salad
INGREDIENTS:
- 1 pound medium pan-seared citrus shrimp (recipe here)
- 8 cups greens (such as arugula, spinach, or spring mix)
- fruity or lemon-flavored extra virgin olive oil
- juice of ½ lemon or ½ orange
- 1 avocado, sliced or diced
- 1 shallot, minced
- 4 ounces sliced almonds, toasted
- Kosher salt and freshly ground black pepper
DIRECTIONS:
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Prepare your own pan-seared citrus shrimp or click here for recipe.
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Toss the prepared shrimp with the salad greens in a large bowl.
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Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
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Add the avocado, shallots and sliced almonds and then season with Kosher salt and freshly ground black pepper and serve.
© Recipe and Photo courtesy of Foodie Crush. All rights reserved.
MARCH WINE CLUB:
Maison Ventenac
Marie.
Colombard
Pays d’Oc IGP, France
SILKY WINE STYLE
Fruity wine with primary aromas of grapefruit and lemon. A focus wine, well-balanced and fresh. Organic wine.
Analysis: 12% alcohol / volume
Varietal: 95% Colombard, 5% Roll
Appellation: Pays d’Oc IGP, France
Soil: Clay-limestone soil
Plots: Villeraze et Cantoaoussel
Yield: 75 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Nocturnal harvest. Carbonic snow at the parcel.
Sorting: Pneumatic press. Processing of first juices under inert gas (nitrogen) at 5°. Cold stabilization during 6 days and cold clarification.
Fermentation: At 15° in 300hl stainless steel tanks. No malolactic fermentation
Maturation: Aging on fine lees (2 months)
WINEMAKER’S NOTES:
“To enjoy the Marie’s cuvée, you have to enjoy simple things. Direct and immediate things. This wine is mainly about fruit. Intense. Citrus generally, grapefruit specifically. Then it’s about tightness and freshness. Finally, it’s a bit of iodine, saline, sapidity. Everything you need to pour a bit of sunshine into your glass.” – Maison Ventenac, Stephanie et Olivier Ramé
Information & Photos © Maison Ventenac – All Rights Reserved.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
March Wine Club Pairing Recipe
Blue Cheese Stuffed Portobello Mushrooms
INGREDIENTS:
- 2 large portabello mushroom caps
- 2 ounces crumbled blue cheese
- 2 teaspoons bread crumbs
DIRECTIONS:
-
Preheat oven to 400°F.
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Remove any additional left behind stem from mushroom cap and discard.
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Place Portobello mushrooms, brown gill side up, on a baking sheet.
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Spoon 2 oz. of crumbled blue cheese into each mushroom cap.
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Top with 1 teaspoon each of bread crumbs on the blue cheese.
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Bake mushrooms in the oven for 20 minutes and serve immediately while creamy and hot.
© Recipe courtesy of Salty Side Dish.
MARCH WINE CLUB:
Maison Ventenac
Réserve de Jeanne.
Syrah, Cabernet Franc
Cabardès, France
MELLOW WINE STYLE
A fresh expression of its terroir: intense aromas of red fruits with spicy notes. A well-balanced structure and elegant tannins.
Analysis: 13% alcohol / volume
Varietal: 60% Syrah, 40% Cabernet Franc
Appellation: AOP Cabardès, France
Soil: White limestone soil
Plots: Calbet le Haut, La Grande Garenne, Le Four à Chaux, Les Plos
Yield: 50 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Sorting, fully crushed. Pre-fermentation, cold maceration for 5 days at 6º. Fermentation at 28º in 300 hl stainless steel tanks. No sulfite vinification. Indigenous yeast. Daily pump-overs.
Vatting Length: 30 days. Malolactic fermentation.
Maturation: 30% of the blend, 12 months in 225 oak barrels, 70% of the blend, cement vats with macro oxygenation.
WINEMAKER NOTES:
“I don’t know whether Jeanne would have liked this wine but what’s certain is that she would have loved its name, and what it means for us: this wine is our uncompromising interpretation of a Cabardès, that is to say a fresh but tender wine, a correct but comfortable wine. Built around Cabernet Franc and oceanic Syrah, the Réserve de Jeanne veers away from the typicalities of the region.” – Maison Ventenac, Stephanie and Olivier Ramé (pictured below)
ABOUT MAISON VENTENAC:
The team at Maison Ventenac is deeply rooted in their terroir and firmly dedicated to it. The wines they create are ever more specialized: using alternative methods with no sulfites; with indigenous yeasts, more intense, and better-controlled punching-down. Their wines are matured with complete respect for the juice, to preserve the pure, fresh expression of Cabardès’ grapes. The result of these advances is presented in their ranges of characterful wines. Learn more here.
Information & Photos © Maison Ventenac – All Rights Reserved.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
Winery Spotlight Series: March 2024
Winery Spotlight Wine Tasting
Ancient Peaks Winery
Santa Margarita Ranch AVA
Paso Robles, California
March 2024
We’re thrilled to introduce these wines to you! Last September, we had the opportunity to visit the Ancient Peaks winery and vineyards during our annual WineStyles conference. We had the pleasure of sampling their fantastic range of wines. Now, we invite you to join us for the Ancient Peaks Winery Spotlight tasting event, where we’ll be showcasing seven of their remarkable wines from their estate vineyard that is SIP certified (Sustainability in Practice – the leading standard for viticultural sustainability). Ancient Peaks’ estate vineyard is very exclusive, as it’s the only vineyard in the Santa Margarita Ranch AVA in the Paso Robles wine region. Please join us!
Wines Tasted:
- Ancient Peaks Chardonnay
- Ancient Peaks Sauvignon Blanc
- Ancient Peaks Merlot
- Ancient Peaks Cabernet Sauvignon
- Ancient Peaks Oyster Ridge
- Ancient Peaks Zinfandel
- Ancient Peaks Renegade
To reserve a table and attend the wine tasting in person, please contact your local participating WineStyles store, or reserve your tickets on Eventbrite.
© Ancient Peaks Winery
About Ancient Peaks Winery:
Ancient Peaks Winery and Margarita Vineyard are owned by three longtime local winegrowing and ranching families – the Filipponis, Rossis and Wittstroms. Two generations are actively involved in the daily operations of the vineyard and winery. Grapes were first planted at the Santa Margarita Ranch by Franciscan missionaries in 1780, but the area’s history began with the Chumash and Salian Native Americans more than 10,000 years ago. The modern viticultural era at the ranch began with the planting of Margarita Vineyard by the famed Robert Mondavi family starting in 1999. The Mondavis saw immense potential in the land with diverse soils and marine-influenced climate.
In 2005, the ranch owners – Filipponi, Rossi and Wittstrom families – had an opportunity to buy the original lease from the Robert Mondavi Winery and take full ownership and control of the Margarita Vineyard. The Margarita Vineyard estate resides in Santa Margarita Ranch AVA and stands alone as the southernmost vineyard in the Paso Robles region, tucked against the Santa Lucia Mountains and just 14 miles from the Pacific Ocean – the coolest micro-climate in Paso. Ancient Peaks’ wines are crafted under the guidance of Founding Winemaker Mike Sinor and Winemaker Stewart Cameron. Vineyard Manager, Jamie Muniz, has been working at the ranch since the first grapes were planted in 1999. Together, they are committed to making wines that capture the extraordinary character and flavors of the Margarita Vineyard Estate. Learn more about their story here.
Sustainability:
The Margarita Vineyard was planted in 1999 as a model for sustainability. Today, Ancient Peaks continues to implement numerous sustainable viticultural practices to ensure natural quality in their wines while protecting the rich native environment surrounding the vineyard. Their practices have earned SIP (Sustainability In Practice) Certification for their Margarita Vineyard, the leading standard for viticultural sustainability. Learn more about their sustainability efforts >
© Ancient Peaks Winery
© WineStyles 2023 Visit to Ancient Peaks Winery – Oyster Fossils
© Ancient Peaks Winery
© Ancient Peaks Winery
© WineStyles 2023 Visit to Ancient Peaks Winery & Vineyards
© Ancient Peaks Winery – Doug Filipponi, Co-Owner
© Ancient Peaks Winery
© Ancient Peaks Winery, Photo by Cameron Ingalls
© Ancient Peaks Winery – Founding Winemaker, Mike Sinor
© Ancient Peaks Winery
© WineStyles 2023 Visit to Ancient Peaks Winery
© Ancient Peaks Winery, Photo by Cameron Ingalls
Photos and Information © Ancient Peaks Winery – All Rights Reserved.
WineStyles Tasting Station 