October Collector’s Wine Club: Iowa

Bold wine Style logoPina-firehouse-bottlePiña
Firehouse
2016 Cabernet Sauvignon
Rutherford AVA
Napa Valley, California

BOLD WINE STYLE

The Firehouse Cabernet Sauvignon is an ethereal wine that showcases fragrant aromatics of blackberry, blueberry and black currant liqueur intermixed with layers of crushed volcanic rock, wild flowers and licorice. The mouth-coating and sweet, ripe, slightly rustic tannins perfectly represent this unique hillside in a great vintage. The intense structure coupled with the purity and texture of this Cabernet make a seamless and alluring wine.

Analysis: 14.8% alcohol / volume
Varietal: Cabernet Sauvignon
Aged: 100% French Oak (70% new oak) for 20 months
Winemaker: Anna Monticelli


Bold wine Style logoPina-valley-Howell-bottlePiña
Grant 1882
2018 Cabernet Sauvignon
Howell Mountain AVA
Napa Valley, California

BOLD WINE STYLE

WineStyles is excited to be the first retailer to bring Piña’s new 1882 Grant Cabernet from Howell Mountain AVA.  Perched above the Silverado Trail, Piña is truly one of Napa’s secret wineries and one of only a handful of eight generation farming families in the valley.

WINEMAKER:
Anna Monticelli began her winemaking career at the University of California Davis earning her degree in Viticulture and Enology. During her fourth year of school, she studied at the Sorbonne in Paris France. After graduation, Anna worked in France and Napa Valley before becoming the lead winemaker at Piña Napa Valley. At Piña, Anna focuses on making big and bold, yet elegant and approachable Napa Valley Cabernets. Learn more about her story here.

ABOUT THE WINERY:
Coming from a family of wine making, the history of growing grapes and making wines stretches back to the 1850’s when the Piña brothers’ great-great-great-grandfather settled in Napa Valley. Passed down from generation to generation, John Piña Jr. and Arline (Glos) Piña (parents of the four sons – the current owners), started Piña Vineyard Management in 1960, while their sons started the winery in 1979. Piña Winery focuses heavily on the production of incredible Cabernet Sauvignons. Learn more about the winery here.

Pina Valley

Pina Napa Valley

Piña brothers today.

Pina Napa Valley

Piña’s family history of growing grapes in Napa Valley goes back to 1850’s.


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October Wine Club Pairing Recipe

Easy Goulash Recipe

INGREDIENTS:

  • 1 tbsp olive oil
  • 1 cup oniondiced
  • 1 green bell pepperdiced
  • 2 lbs. ground beeflean
  • 3 tsp garlicminced
  • 2 15 oz cans tomato sauce
  • 2 15 oz cans petite diced tomatoes
  • 3 cups beef broth
  • 3 tbsp Worcestershire Sauce
  • 2 tsp seasoned salt
  • 2 tbsp Italian Seasoning
  • 3 bay leaves
  • 2 cups macaroni noodlesuncooked
  • 1 cup cheddar cheeseshredded
  •  

DIRECTIONS:

  1. Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).
  2. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
  3. Remove the bay leaves and stir in the cheddar cheese just before serving. Enjoy!

© Recipe courtesy of Shawn Syphus from I Wash, You Dry.

OCTOBER WINE CLUB:

Bold wine Style logoIvori_Aged-Red-Wine-2019Alella Vinícola
Ivori Aged Red Wine

Alella, Spain

BOLD WINE STYLE

Cherry red in color, on the nose there are floral notes with aromas of berries, spices, licorice and smoked nuances. The palate is balanced with a polished tannin and medium structure. There are notes of red fruit with smoked and toasted nuanced in the aftertaste.

Varietal: 70% Red Grenache, 30% Syrah
Vineyard: Viña Rials
Analysis: 14.5% alcohol / volume
Aging: French oak barrels 12 months (500 l)
Yield: 22 Hl/Ha
Vine aged: 35 years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, SE
Soil: Granites (“Sauló”)
Climate: Maritime Mediterranean
Winemaker: Xavier Garcia
Awards:
Guía Peñín 2018: 91 pts. | Robert Parker: 89 pts.
 
WINEMAKER NOTES:
“Depending on the final ripeness of the different vineyards and varieties, each harvest’s final blend is formed. Varietal base was shared by Red Grenache and complemented with Syrah. All these varieties were produced separately until they were aged in casks in which the final blend was made. Aging lasted 12 months in 500 liter French oak casks.” – Alella Vinícola
 
Alella Vinícola logoABOUT ALELLA VINÍCOLA:
Family owned and operated, brothers Samuel and Xavier Garcia perform all of the tasks of managing the winery from planting the vineyards to the commercialization of their wines. Alella Vinícola has been operating in the heart of the D.O. Alella, Spain since 1906. A little over 9 miles north of Barcelona, the winery’s wines are characterized by the Mediterranean climate. Both the winery and the vineyard are committed to minimizing environmental harmful effects. Their vineyards are free of herbicides, insecticides and inorganic fertilizers. Learn more here.
 
 
 

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September Premium Wine Club

Mellow style logoLong Meadow Ranch 2016 Anderson Valley Pinot Noir Tech Sheet[54]Long Meadow Ranch
2016 Anderson Valley Pinot Noir
California

MELLOW WINE STYLE

“Deep ruby red color. A bewitching nose, complex with dried earth, musky roses, and spice aromas. This shows a refined and silken texture, and remains fresh and lively across the palate with great intensity of fruit and length. Intriguing, balanced and complex, it is a great picture of the finesse and intensity of Pinot Noir in Anderson Valley.” – Winemaker, Stéphane Vivier

Analysis: 13.5% alcohol / volume
Varietal: 100% Pinot Noir
Estate:
Anderson Valley
Maturation: 12 months in 25% new French oak, 75% neutral French oak
Food Pairing: Pair with duck breast and a cherry mostarda, or grilled salmon with chanterelle mushrooms. Try the winery’s pairing recipe for Chicken and Adouille Sausage Jambalaya here.

GROWING SEASON:
The 2016 Anderson Valley Pinot Noir had an early bud break, wet spring soils, and a long growing season. There was rapid growth in the spring, which slowed as it was met with average summer temperatures; producing reduced yields. The result was a moderate crop of well-concentrated, fully ripened fruit, creating a high quality vintage.


Bold wine Style logoLong Meadow Ranch 2016 Napa Cabernet Sauvignon Tech Sheet[44]Long Meadow Ranch
2016 Napa Valley Cabernet Sauvignon
California

BOLD WINE STYLE

“Classic in style and always respectful of varietal character, the 2016 Napa Valley represents everything you expect from a Long Meadow Ranch Cabernet. This balanced blend of fruit from our mountain and valley estates has an inviting nose of fresh black cherry, marionberry, and plum. More subtle notes of vanilla, cedar and green tea leaves bring nuance to a palate bright with the mountain fruit acidity and rich in the valley fruit’s velvety tannins. This wine is lovely to drink now and for years to come.” – Winemaker, Justin Carr

Analysis: 13.5% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Vineyard: Estate Grown at Mayacamas & Rutherford Estates
Food Pairing: Long Meadow Ranch Grass-fed beef, braised lamb shanks or roasted game. Try the winery’s pairing recipe for Balsamic Braised Grass-fed Lamb Shanks here.

GROWING SEASON:
Growing season for the Cabernet Sauvignon was very similar to that of the Pinot Noir. The wet spring started a fast and rapid growing season, which was then met with average summer temperatures that slowed the development and reduced yields. This produced a moderate crop of excellent quality, and well-concentrated fruit that were fully ripened.

ABOUT LONG MEADOW RANCH:
Owned by Ted, Laddie, and Christopher Hall, Long Meadow Ranch (LMR) uses all integrated, organic and sustainable growing methods. LMR is home to wine making, olive orchards, cattle and horse breeding, egg-laying poultry, and organic vegetable gardens – each contributing to the overall health of the ranch. All crops are certified organic by California Certified Organic Farmers (CCOF) and are grown without using any herbicides, pesticides or chemical fertilizers. Learn more here.

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September Wine Club Pairing Recipe

Caramelized Onion & Gruyère Burger

Gruyere-Caramelized-Onion-Burger2

© Photo Urban Foodie Kitchen

INGREDIENTS:

  • 1 pound lean ground beef
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon coarse ground pepper
  • 1 teaspoon dried minced onion
  • ½ teaspoon seasoned salt
  • 34 oz Gruyère(thinly sliced)
  • ¾ cup caramelized onions (prep before starting the burgers)
  • 34 brioche buns
  • ¼ cup olive oil mayonnaise
  • 1 teaspoon Worcestershire sauce

DIRECTIONS:

  1. Heat your grill. Preheat your grill to medium-high heat – about 400°F.
  2. Make the burger patties. Mix ground beef, Worcestershire, pepper, dried onion and salt in a small mixing bowl. Form into 3-4 burger patties.
  3. Cook the burgers. Place the burger patties on the preheated grill and cook for 3-5 minutes per side, depending on the desired doneness. The internal temperature should be 160° on an instant-read thermometer. 
  4. Make the sauce. While the burgers are cooking, mix the mayonnaise with the Worcestershire sauce. Refrigerate until ready to use.
  5. Finish the burgers. Turn grill to low-setting and top each burger with a slice of cheese. Place brioche bun halves sliced side down on the grill, away from the heat. Close the grill and let buns toast and cheese melt for 1-2 minutes.
  6. Assemble the burgers. Remove everything from the grill. To assemble the burgers, spread the bottom half of each roll with the mayo mixture. Top with a burger patty and then add the caramelized onions. Top with remaining roll half and serve immediately.

© Recipe courtesy of Kathryn from Urban Foodie Kitchen.

SEPTEMBER WINE CLUB:

Bold wine Style logoRocklin Ranch_CabernetRocklin Ranch
Cabernet Sauvignon

Hames Valley, Monterey, California

BOLD WINE STYLE

This full-bodied, bold and structured Cabernet Sauvignon is brimming with flavors of ripe plum, blackberry, and blueberry with hints of warm baking spices and toasted vanilla bean. It is rich with well-integrated tannins and an elegant, lingering finish. The Rocklin Ranch Cabernet is immediately enjoyable.

Varietal: Cabernet Sauvignon
Region: Hames Valley AVA
Analysis: 13.5% alcohol / volume
Aging: 12 months, American and French Oak
Food Pairings: This wine pairs well with foods high in fat and with umami flavors – such as braised short ribs, marinated ribeye steak, or a charred gruyere burger.
 
WINEMAKER NOTES:
“The grapes are picked at optimum ripeness in the cool early morning hours then transported to the winery. Upon arrival, they are destemmed and crushed into small lot, open-top fermenters. The cap is punched down three times per day at the height of fermentation to gently increase extraction of color and phenolic compounds. At dryness, the juice is racked clean for aging 12 months on a combination of American and French oak.” – Rocklin Ranch
 

HAMES VALLEY, MONTEREY:
The grapes of this Cabernet Sauvignon are grown at Rocklin Ranch’s estate vineyard located in Hames Valley, California – the southernmost tip of Monterey County, just north of the San Luis Obispo county line. The geographic location of the Hames Valley AVA allows for warmer climates when compared to other Monterey vineyards to the north. The vineyard sits at the foot of the Santa Lucia Range, and while it does experience cooling effects from the Pacific Ocean, the vines remain sheltered from the afternoon winds that come down the Salinas Valley corridor. During the day, the Hames Valley reaches highs similar to the Paso Robles growing region, but when the sun goes down, temperatures drop dramatically (up to a 50°F variation). The long, warm days make this region an ideal area for tannin-rich reds, while the temperature differential preserves the balance between ripe fruit and acidity.

ABOUT ROCKLIN RANCH:
Rocklin Ranch founded their estate vineyards on a unique terroir in the Hames Valley to allow them to create balanced, elegant and varietally-correct wines. The winery and vineyards are certified sustainable by GLOBALG.A.P, BRC, and the California Sustainable Winegrowing Alliance (CSWA). Rocklin Ranch believes their sustainable practices are just as much a part of their wine as their grapes. Learn more here.
Rocklin Ranch logo
Rocklin Ranch Cabernet Wine

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Pomar Junction Brooster

Asian Steak Skewers

© Photo by the Recipe Critic

Grilled Asian Garlic Steak Skewers

INGREDIENTS:

  • 1 1/2 pounds top sirloin steak
  • 1 red onion
  • 2/3 cup soy sauce
  • 6 garlic cloves minced
  • 1/4 cup sesame oil
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 Tablespoon grated ginger
  • 2 tbsp sesame seeds
  • sliced green onions for garnish
  • skewers

DIRECTIONS:

  1. Cut steak into one inch cubes. Cut the red onion into large chunks and set aside.
  2. In a large bowl whisk together soy sauce, garlic, sesame oil, vegetable oil, sugar, ginger and sesame seeds. Add the steak and toss to coat in marinade. Marinate for 3 hours or overnight.
  3. Preheat the grill to medium-high heat. Thread the meat and the red onion onto the skewers. Grill for 8-10 minutes until the meat is done to desired liking.

© Recipe courtesy of Alyssa Rivers of The Recipe Critic.

AUGUST WINE CLUB:

Bold wine Style logoPomarJunction_2018BroosterPomar Junction
Brooster Fighting Red

Paso Robles, California

BOLD WINE STYLE

The “Brooster Fighting Red” Blend is an approachable red wine that is medium-bodied with spicy accents. It highlights flavors of red cherry, plum, berries, caramel and black pepper with hints of spice and oak. This wine is excellent on its own or paired with a casual meal.

Varietal: 30% Zinfandel, 25% Syrah, 20% Cabernet Sauvignon, 17% Grenache Noir, 6% Mourvèdre, 2% Petit Verdot
Analysis:
14.7% alcohol / volume
PH: 3.48
TA: 6.1 g/L
Production: 1715 cases
Aging: 18 Months, Neutral Oak
Winemaker: Jim Shumate

 

 

WINEMAKER NOTES:
“In homage to historic and traditional Paso Robles table wines, it is approachable with domesticated red cherry and plum flavors with just a hint of oak. This style of wine is reminiscent of Zinfandel blends commonly produced before the days of “over the top” ripeness and high alcohol levels. Caramel, black pepper, and a hint of minerality add complexity to this affordable red wine. It is accessible via the convenient Stelvin screw-cap and its bright, colorful package is a big hit in restaurants. It goes with many lighter foods that heavier red wines might overwhelm. It is sure to give you something to crow about!” – Jim Shumate, winemaker

ABOUT POMAR JUNCTION VINEYARD & WINERY:
Located in the El Pomar District in the heart of the Paso Robles AVA, Pomar Junction Vineyard & Winery is family owned and operated by the Merrill Family. Here, they grow premium grapes, focusing on small lot, food friendly wines with sustainable vineyard management techniques. The winemaking experience is further enhanced by their Head Winemaker and Cal Poly SLO Enology Professor, Jim Shumate. Learn more about the Merrill Family and Jim Shumate here.

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August Wine Club Pairing Recipe

Roast Beef & Smoked Gouda Grilled Cheese

Roast Beef Smoked Gouda Sandwich

© Photo by Running to the Kitchen

INGREDIENTS:

  • 1 large red onion, sliced
  • 2 tablespoons butter, divided
  • 1 tablespoon fresh sage, coarsely chopped
  • 2 slices of bread
  • 1/4 pound sliced roast beef
  • 3-4 ounces smoked gouda, sliced

DIRECTIONS:

  1. Melt 1 tablespoon of the butter in a large skillet over medium heat.
  2. Once the butter is melted, add the onions and sage.
  3. Toss to coat all the onions in the butter, reduce the heat to medium-low and let the onions sauté slowly for 30 minutes, only stirring very occasionally. After 30 minutes they should be nice and caramelized.
  4. Use the remaining tablespoon of butter to spread on one side of each slice of bread.
  5. With the buttered side facing down, layer half the cheese slices on top of the bread.
  6. Next lay the roast beef on top of the cheese.
  7. Spoon some of the onions (you may have extra) on top of the roast beef.
  8. Top the onions with the remaining cheese and then the other slice of bread with the buttered side facing up.
  9. Transfer the sandwich to a skillet over medium heat.
  10. Press the sandwich down using a large spatula and hold pressure on it so that the cheese melts. After about 2 minutes, flip the sandwich over and repeat. The first side should be a nice golden brown. Alternatively, you could use a panini press for this if you have one.
  11. Once the other side is golden brown and the cheese is melted, remove from the skillet, cut in half and serve up with your bowl of soup!

© Recipe courtesy of Gina Matsoukas from Running to the Kitchen.

AUGUST WINE CLUB:

Bold wine Style logoSidetrack RedPomar Junction
Sidetrack Red

Paso Robles, California

BOLD WINE STYLE

Sidetrack Red is a proprietary blend highlighting the distinct flavors from the El Pomar District of Paso Robles. It is vibrant, deep and rich in colors, with aromas of plums, blueberries, red roses and caramel. On the palate, there are notes of berries, dark chocolate, and spices.

Varietal: 44% Syrah, 30% Cabernet Sauvignon, 25% Merlot, 1% Grenanche Noir
Region: El Pomar District AVA
Analysis: 14.08% alcohol / volume
Brix: 24.5
PH: 3.54
TA: 6.6 g/L
Residual Sugar:
0.40%
Production: 1235 cases
Aging: 9 months
Critical Acclaim: Silver Medal – San Francisco Chronicle Wine Competition
Food Pairings: Roast beef, cabernet braised cabbage, gouda & cheddar cheeses
 
WINEMAKER NOTES:
“Pomar Junction Vineyard has a unique terroir, as our limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce this outstanding wine. The Sidetrack Red makes a fantastic, food-friendly wine.” – Jim Shumate, winemaker.
 
ABOUT POMAR JUNCTION VINEYARD & WINERY:
Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own.
Learn more here.
 

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July Collector’s Wine Club: Iowa

Bold wine Style logoAmulet CabernetAmulet Estate
2017 Amulet
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

The 2017 Amulet Cabernet is deep purple in color is aromas of black cherry, cranberry, cardamom, and bay leaf. It is smooth yet expansive on the palate and highlights flavors of crushed ripe strawberry, graphite, and warm clove. Firm tannins give this wine volume in the mouth, and notes of tobacco linger into a fresh and refined finish.

Analysis: 15.4% alcohol / volume
Varietal: 85% Cabernet Sauvignon, 10% Merlot, 5% Petit Verdot
Appellation: Napa Valley; 77% St. Helena, 23% Oakville
Winemaker: Shawn Johnson
History of Accolades:

  • 2014 – 93 pts Wine Advocate
  • 2015 – 93 pts Wine Advocate, 91 pts Vinous
  • 2016 – 95 pts Jeb Dunnuck, 93 pts Wine Advocate

Bold wine Style logoDancing HaresAmulet Estate
2017 Dancing Hares
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

The 2017 Dancing Hares has heavy aromas of plum preserve, crème de cassis, and spice box. It is velvety on the palate, evolving into deep flavors of warm licorice, black fruits, and olive tapenade. It finishes with great volume and length.

Analysis: 14.8% alcohol / volume
Varietal: 85% Cabernet Sauvignon, 10% Petit Verdot, 6% Merlot
Appellation: St. Helena, Napa Valley
Winemaker: Shawn Johnson

ABOUT THE WINE:
In 2000, five acres of Bordeaux varietals were planted on rocky, porous soils at the base of Howell Mountain, called Dancing Hares. Now known as Amulet Estate but with a more distinct focus on a portfolio of single vineyard Cabernet Sauvignon.  With an appreciation for the past, Amulet continues to honor the traditions of Dancing Hares and produce a wine of elegance and grace, aged for nearly two years in new and neutral French Oak barrels.

ABOUT THE WINERY:
The word “amulet” comes from the Latin word “amulētum”, meaning an object that provides good fortune or a good luck charm. However, the true mark of the Amulet portfolio comes from their deep respect for the land and the pioneering spirit expressed in early Napa Valley viticulture. Each single vineyard is carefully selected to create a varietal that expresses the elegance of the Napa Valley terroir. Learn more about their history and philosophy here.


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July Premium Wine Club

Old Vine ZinEola Hills Wine Cellars
Reserve Old Vine Zinfandel
Oregon

Bold wine Style logoBOLD WINE STYLE

The Reserve Old Vine Zinfandel is garnet red in color. On the nose, there are flavors of plum, cranberry and strawberry jam. It is medium-bodied with notes of craisins, cedar and spice on the palate.

Analysis: 14.43% alcohol / volume
RS: 4 g/L
TA:
0.52
pH:
3.89
Brix At Harvest: +27.3
Production: 420 cases
Food Pairing: This wine pairs well with roasts, grilled game and turkey. Enjoy alone, or try it with an orange marinated smoked duck, or chanterelles and sage.

WINEMAKER NOTES:
“This Zinfandel was picked from young vines on the Mohr-Fry ranch. Fermented at cool temperatures to extract soft tannins, then barrel-aged in older American Oak for 13 months. A minimum of handling, a maximum of fruit expression. A spiced entry, jammy mid-palate, followed with a balanced smoothness.” – Eola Hills Wine Cellars


Bold wine Style logoCabernet ReserveEola Hills Wine Cellars
Barrel Select Reserve Cabernet Sauvignon
Oregon

BOLD WINE STYLE

Black Cherry in color, the Barrel Select Reserve Cabernet showcases aromas of cola, oregano, and smoke. It has a medium body with a bright mid-palate, highlighting flavors of cassis and smoke with a velvety finish.

Analysis: 13.9% alcohol / volume
RS: 0.0 g/L
TA:
0.75
pH:
3.45
Brix At Harvest: 22.5-24
Production: 625 cases
Food Pairing: This wine pairs well with anything from chocolate cake, pudding, and chocolate chip cookies, to smoked pork chops with green beans, asparagus, or your favorite BBQ recipe.

WINEMAKER NOTES:
“With this bottle of reserve cabernet, winemaker Steve Anderson aged the grapes for 33 months in 6% new oak and ultimately decided to let the grapes speak for themselves.” – Eola Hills Wine Cellars


Mellow style logoWedding BlockEola Hills Wine Cellars
Wedding Block Pinot Noir
Oregon

MELLOW WINE STYLE

If discovering a great wine feels a bit like falling in love, this Pinot Noir delivers. Exuberant red currants and lush layers of dark bramble fruits surrounds a structured palate rich with cola, baking spices and a resonant finish. The perfect pairing for any special day.

Analysis: 14.2% alcohol / volume
RS: 0 g/L
TA:
0.55 g/L
pH:
3.71
Brix At Harvest: 23.8-24.5
Production: 150 cases
Vineyards: Eola Hills’ Wolf Hill Vineyard – Eola Amity Hills AVA
Elevation: 283 feet
Vine Age: 22.8 years (average)
Acres: 43
Soil Profile: Jory, Nekia, Hazelair, Woodburn, Willamette, Dupee, Concord
Food Pairing: This Pinot Noir pairs beautifully with a seared tuna rolled in peppercorns, or any dish with notes of ginger, thyme and fresh rosemary. Try with a garlic stuffed pork roast marinated in red wine, vinegar and rosemary.

WINEMAKER NOTES:
“If you follow Eola Hills closely, you know Steve Anderson is our longtime winemaker. What you may not know is that he and his lovely wife, Nancy, said their vows under the great oaks at our Wolf Hill Vineyard on July 9th, 2005. In honor of love and saying their “I do’s”, Steve designated the name “Wedding Block” to this special plot of land in the Eola-Amity Hills, which is planted to Pinot Noir Dijon clones 114 and 667, and Pommard. With rich notes of bramble fruits and baking spices, our big, structured 2019 Wedding Block Pinot Noir will age beautifully – much like a good love story.” – Eola Hills Wine Cellars

ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more here.

Boozie Banter PodcastPODCAST WITH EOLA HILLS WINERY:
Our WineStyles team recently hosted special guest Brett Huggins of Eola Hills Winery on our Boozie Banter podcast. We talk about his family winery, Oregon wine, gleaning, moving to the Midwest and taste eight of his wines from their expansive portfolio. Attend our July 21st Winery Spotlight tasting event with winemaker Steve Anderson and experience Eola Hills yourself!  Meanwhile, listen to the full podcast on Spotify here >

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

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Duca Carlo Guarini Burdi Negroamaro

Caprese Pesto Pasta Bake

INGREDIENTS:

  • 3 cups cherry tomatoes
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic minced or grated
  • 1/3 cup fresh chopped herbs, such as thyme or oregano (I like a mix of both)
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt and black pepper
  • 1 pound short cut pasta
  • 3/4 cup basil pesto, homemade or store-bought
  • 23 cup fresh baby spinach
  • 8 ounces shredded or torn mozzarella or burrata cheese
  • 3 ounces thinly sliced prosciutto (optional)
  • fresh basil, for serving

DIRECTIONS:

  1. Preheat the oven to 400°F. Spray a 9 x 13-inch Pyrex deep baking dish with cooking spray.
  2. Cover the bottom of your Pyrex dish with olive oil. In the pan, toss together the cherry tomatoes, olive oil, garlic, herbs, crushed red pepper flakes, and a large pinch of salt and pepper. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and add the pasta back to the pot. Immediately toss with the pesto, spinach, and half of the cheese. Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt. Transfer the pasta back into the Pyrex dish used to roast the tomatoes.  
  4. Evenly sprinkle the remaining cheese over top the pasta, arrange the prosciutto, if using, over the cheese. Transfer to the oven and bake for 15 to 20 minutes, or until the cheese has melted and the prosciutto is crisp. Remove from the oven and garnish with fresh basil. Enjoy!  

© Recipe courtesy of Tieghan from Half Baked Harvest.

JUNE WINE CLUB:

Bold wine Style logoBurdiRosso_1000x1300Duca Carlo Guarini
Burdi Negroamaro Rosso IGT Puglia

Scorrano, Italy

BOLD WINE STYLE

A red wine made from Negroamaro organic certified grapes. It is deep ruby red in color. On the nose it is intense of red fruits and berries, while on the palate it is well balanced and fruity. It is suited to all courses, but pairs exceptionally well with roasts, cheeses and pasta.

Varietal: 100% Negroamaro
Analysis:
13% alcohol / volume
Description: IGT Red Puglia
Yield:
100,000 kg. per hectare
Vinification:
Nine days maceration with skins, temperature controlled fermentation

ABOUT DUCA CARLO GUARINI:
For centuries, Guarini has cultivated their vineyards in the Puglia region of Italy. Their mission is to protect the heritage of the wines in this region, with organic, native grapes vinified in red, rosé and white. All of their wines are mono-varietal, organic and expertly made to respect and express the land where they grow. Learn more about their history here.

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June Wine Club Pairing Recipe

Grilled Harissa Lamb Chops

INGREDIENTS:

  • 2–3 lbs lamb chops, lamb loin chops or sirloin steaks
  • Grillable veggies – your choice of Zucchini, summer squash, bell pepper, onion, eggplant, mushrooms, etc.
  • Spray olive oil (or use regular)
  • 15–20 fresh Mint leaves

Harissa Spice Rub:

  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon smoked paprika
  • 1 tablespoon granulated garlic
  • 2 teaspoons salt
  • 1 teaspoon dried mint
  • 1 teaspoon whole caraway seeds (optional)

Harissa Yogurt:

  • 1 cup plain, full-fat Greek yogurt
  • 1 tablespoon harissa paste (store-bought or homemade Harissa paste) more to taste
  • 1 teaspoon smoked paprika – optional

DIRECTIONS:

  1. Preheat Grill to med-high.
  2. Cut lamb chops into single chops or portions. (Use a sharp chef’s knife and slice in between the bones.)  Pat dry.
  3. Mix spices and salt together in a shallow bowl (big enough to fit chop)
  4. Dip both sides of each chop, as well as fatty edge, into the Harissa rub, tap the excess off and place on a sheet pan.
  5. If grilling veggies, lightly toss with olive oil, salt and pepper, and grill these first. Cover, set aside until serving.
  6. Grill the lamb chops. Spray the grill with olive oil spray. Place the chops down and grill 3 minutes (covered) or until good grill marks appear (don’t fiddle with them too much). Spray the top of lamb chops with olive oil, and turn them over. Turn the heat down to medium and grill another 3 minutes. Then, place the fatty edge of the lamb chop on the grill, so they are sitting upright, on their side, leaning them up against each other. Cover and cook another 2 minutes or so, to melt off that fatty layer.  (These are delicious served medium, but feel free to cook through on lower heat if that is your preference.) Remove from grill, cover with foil until ready to serve.
  7. Mix the yogurt with the harissa paste, starting conservatively, adding more to taste. Each Harissa paste has different levels of heat. Chef Sylvia Fountaine likes to a whisk in a teaspoon of smoked paprika to bump up the smoky flavor – up to you.
  8. To serve, cut the grilled veggies into bite-size pieces, and place them on a platter. Top with the grilled lamb chops. Garnish with fresh mint leaves.
  9. Serve the Harissa yogurt on the side or spoon a little on each chop.
  10. Serve with a cooked grain like quinoa, basmati rice or even couscous.

Notes: If serving with a cooked grain, make sure to season it. ( Olive Oil, salt, pepper, lemon zest, and fresh parsley is nice.) You could serve it on the same platter, underneath the veggies and lamb, or serve it on the side.

© Recipe courtesy of Sylvia Fountaine from Feasting at Home.

JUNE WINE CLUB:

Bold wine Style logoBurdiPrimitivoDuca Carlo Guarini
Burdi Primitivo
Rosso IGT Puglia
Scorrano, Italy

BOLD WINE STYLE

The Burdi Primitivo IGT Puglia Rosso wine is an every day wine, made from organic certified grapes. It is deep ruby red in color, and on the palate it is fruity and soft. This wine is ideal with any kind of food, especially pasta, grilled or roasted meat, and seasoned cheese.
 
Varietal: 100% Primitivo
Analysis: 13.5% alcohol / volume
Description: IGT Red Puglia
Yield:
100,000 kg. per hectare
Vinification: Five Days maceration with skins, temperature controlled fermentation

 

ABOUT DUCA CARLO GUARINI:

The Guarini family has lived in Puglia since 1040, when their ancestors moved from Normandy, arriving in Terra d’Otranto. In 1114, Accardo Guarini, Count of Valesio, founded his vineyard overlooking the Adriatic sea in the Pìutri estate. Since then, the Guarini family continues to take care of the same vineyards, maintaining the traditions founded many centuries ago. Learn more here.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >