This barrel-select Zinfandel opens with toasted oak, blueberries and boysenberries. It has an enticing palate consisting of blue plums and mixed berry coulis, followed by a long elegant finish, with rich tannins.
Varietal: 100% ZinfandelAnalysis: 14.4% alcohol / volume
pH: 3.73
Residual Sugar: 0.25
Appellation: El Pomar District AVA, California
Vineyards: 100% Pomar Junction VineyardAging: 19 monthsCooperage: 33% new oakAccolades (for 2015 vintage):Gold Medal San Francisco Chronicle Wine Competition; Gold Medal Central Coast Wine Competition
About Pomar Junction Vineyard and 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.
Try this wine with the following recipe…
Slow Cooker Korean Pulled Pork Sliders
INGREDIENTS:
Pork:
3-4lbsboneless pork shoulder
2-4tbspgochujang (Korean chili paste)add more for spicier meat
¼ cupbrown sugar
¼ cuphoisin sauce
Gochujang BBQ Sauce:
2-4tbspgochujang (Korean chili paste)(more to make more spicy)
½ cupketchup
¼ cuprice wine vinegar
¼ cupbrown sugar
2tbspsoy sauce
2tbsphoney
4clovesgarlic, minced
Quick Pickled Vegetables:
2tspgranulated sugar
¼ cuprice wine vinegar
½ mediumcucumber, thinly sliced
1mediumcarrot, thinly sliced
2mediumcelery stalks, thinly sliced, including leaves
Sliders:
16slider buns
2tbspchopped cilantro
DIRECTIONS:
Pork:
Mix gochujang, brown sugar and hoisin sauce together in a small bowl and rub over pork shoulder.
Place in slow cooker and add 1/2 cup water. Cook on low for 7-8 hrs or high for 3-4 hrs.
Gochujang BBQ Sauce:
Whisk all ingredients together (gochujang, vinegar, brown sugar, soy sauce, honey and garlic) in a small sauce pan. Heat over medium and bring to a simmer, reduce heat and simmer on low for 10-15 minutes until flavors blend. Remove from heat and allow to cool.
Pickled Vegetables:
In a bowl mix together sugar and vinegar. Add vegetables and toss. Cover and chill until meat is ready.
Assembly:
Mix half the BBQ sauce with pulled pork and serve with buns, quick pickled vegetables, reserved BBQ sauce, and chopped cilantro (if using).
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Intense ruby red color with violet reflections. Its aromas are of sweet spices, black pepper, cloves interwoven with soft notes of eucalyptus with a hint of pepper. As the wine opens, aromas of vanilla and chocolate appear from its aging in oak. The palate has great concentration, intensity and sweet impact, with ripe black fruit flavors and a distinctive caramel macchiato note. Soft, round tannins with good acidity and a long, lingering finish.
Varietal: Cabernet Franc Analysis: 14.1% alcohol / volume pH: 3.7 Total Acidity: 5.5 g/L Appellation: Luján de Cuyo, Mendoza, Argentina Grapes: From Vista Flores (1300 m.a.s.l. – calcareous and stony soils) and Perdriel – Luján de Cuyo (950 m.a.s.l. – loam soils). Vineyards: More than 15 years old with yields of less than 8 tons per hectare Selection: Double manual selection of clusters and berries Maceration: For 2 days at 46.4°F Alcoholic Fermentation: With indigenous yeasts for 12 days in stainless steel tanks at temperatures between 71.6 and 75.2°F Malolactic Fermentation: In stainless steel tanks Aging: In French oak barrels for 12 months Critical Acclaims: 90 pts James Suckling 2019; 91 pts James Suckling 2017; Silver Medal 90 pts Decanter 2017; 91 pts Decanter 2014: 91 pts Robert Parker 2011
About the Winery: Nestled in Luján de Cuyo—one of Mendoza’s premier regions for producing premium wines—Bodega Renacer was purposefully designed to craft high-end wines. Founded by Patricio Reich, a wine industry veteran since the late 1980s, his journey began as a partner and managing director at Viña San Pedro in Chile. Over time, his passion for winemaking deepened, inspiring him and his family to launch a new venture focused on creating exceptional wines. Established in 2003 at the base of the Andes Mountains, the winery features Tuscan-inspired architecture, pergolas, and Italian-style gardens—a tribute to its family heritage and a warm invitation to visitors. Bodega Renacer is driven by their key principles: a relentless pursuit of quality, a commitment to innovation, a strong family spirit, sustainability, and a dedication to specializing in Malbecs and Cabernets. Learn more here.
Try this wine with the following recipe…
Authentic Cacio e Pepe (classic Roman dish)
INGREDIENTS:
1 lb. of dried spaghetti
8 ounces of finely shredded Pecorino Romano cheese
1 teaspoon of black pepper roughly ground
salt to taste
DIRECTIONS:
Set timer, bring a large pot of salted water to boil and add the Spaghetti.
Add pepper to a large sauté pan and slowly heat until you can smell the pepper.
To prevent burning, add a ladle (or two) of the pasta water and let it lightly boil. Make sure the pan doesn’t go dry and burn the pepper.
Add the cheese and a couple of ladles of boiling water to a bowl and mix it until it is creamy like a paste.
When the Spaghetti is cooked, add it to the sauté pan with the water and pepper. Quickly stir the pasta and try to develop a sauce from the pepper and starchy pasta water.
After two minutes of stirring, take off the heat and continue to stir while letting the pasta and pan cool a little, for about a minute.
Add the cheese mixture while the pasta is off the heat. Stir vigorously and mix the cheese throughout the pasta.
Put the pasta and cheese mixture back on a low flame and continue to stir it. If the sauce gets too dry, and one more ladle of pasta water to loosen up the mixture.
Once everything is well mixed and creamy, serve immediately. When it is in the serving bowl, top with a little bit of fresh ground pepper and some more cheese.
The color is glossy, dark red and purple. The nose is an “old school” Penfolds nose—a classic and comforting homage to their storied past. It opens with the rich, deep tones of mahagany and the refined scent of a cigar box. Sweet oak spices are neatly interlaced with a dusty character. This foundation is lifted by summer berries, offering a balance between richness and vitality. Baking spice is present alongside tart red currant and cranberry, while the aroma of fresh pastries rounds out the nose. The palate is immediately enveloped by cocoa powder-like tannins—smooth yet profound in their impact. The wine boasts volumes of Cabernet character, showcasing cool fruits that are well lifted and vibrant. A barrel ferment nuance adds depth without overshadowing the fruit’s purity. Sourdough notes bring a rustic edge which complement the lush profiles of plum fruits, blackberry, mulberry, wild cherries and more distinctly tart morello cherries.
Varietal: 51% Cabernet Sauvignon, 49% Shiraz Vineyard Region: McLaren Vale, Coonawarra, Barossa Valley, Padthaway, Wrattonbully Analysis: 14.5% alcohol / volume pH: 3.62 Total Acidity: 6.7 g/L Maturation: 12 months in American oak hogsheads (36% new) Peak Drinking: 2025-2050 Awards:
96 Points – Andrew Caillard MW
96 Points – Tyson Stelzer
96 Points – Huon Hooke
96 Points – James Halliday
96 Points – Ken Gargett
94 Points, #12 on Wine Spectator’s Top 100 List
Winemaker’s Notes: Bin 389 was often referred to as ‘Baby Grange’, in part because components of the wine are matured in the same barrels that held the previous vintage of Grange. First made in 1960 by the legendary Max Schubert, this was the wine that helped forge Penfolds reputation with red wine drinkers by combining the structure of Cabernet Sauvignon with the richness of Shiraz. Exemplifying the judicious balance of fruit and oak, Bin 389 highlights the generous mid-palate Penfolds is known for.
Vintage Conditions: In McLaren Vale, temperatures rarely soared above 35°C — significantly lower than in the previous vintage. This coolness contributed to a delayed but unhurried harvest, allowing Shiraz and Cabernet Sauvignon fruit to be picked at an ideal time for quality. Coonawarra experienced its own cold spells with nine days dipping below 2°C during spring. The lowest point was recorded early in September at -0.3°C. Frost fans played a critical role in protecting the vines from damage. Warmer weather returning late November to December provided perfect conditions for flowering and fruit-set, leading to uniform veraison with robust grape flavors, tannins, and color. The Barossa Valley told a story of resilience under cool conditions with spring storms bringing winds and heavy rains including hail; nevertheless, yields exceeded early predictions. A dry but cool December extended the fruit-set period; however, this did not hinder sugar accumulation or phenolic maturity thanks to healthy canopies that retained acid well into the growing season. Padthaway faced a challenging frost event in mid-October, followed by mild weather free from significant heat spikes or harvest delays due to rain — conditions conducive for quality grape development. Wrattonbully faced its own trials with rainfall from October to April measuring 49% above long-term averages. While excess moisture slowed ripening and pushed back harvest dates slightly, fruit quality was not impacted, and ‘A grade’ blocks produced a high-quality harvest.
About the Winery: Penfolds is one of Australia’s most iconic wineries, founded in 1844 by Dr. Christopher and Mary Penfold. With a history spanning over 175 years, the winery has built a legacy of crafting world-renowned wines. Penfolds blends tradition with innovation, focusing on quality, multi-regional sourcing, and a diverse portfolio that spans a wide range of varietals. The winery’s commitment to excellence has made it a symbol of premium Australian wine on the global stage. Learn more here.
The Etude Carneros Pinot Noir is a true reflection of the winery’s estate vineyard, Grace Benoist Ranch. A blend of the best grapes from individual vineyard parcels on the Ranch, this wine tells the story of a particular vintage from a very unique place.
Vibrant and lively, this ethereal ruby red Pinot Noir is full of lifted red berry aromas alongside flavors of strawberry compote, Bing cherry, pink peppercorn, and delicate hibiscus flower with nuances of earth and spice. The mouthfeel is savory and rich with fine-grained tannins and finishes long and fresh with hints of cinnamon and clove, a signature characteristic often found in Grace Benoist Ranch Pinot Noirs. Silky and supple with a lean line of acidity, making it ideal for enjoying now, or cellar away, for further development of the complex layers of flavor.
The Vineyard: The Etude Carneros Pinot Noir originates from their estate vineyards located in the far northwest corner of the Carneros appellation, near the southwest corner of Sonoma. Unlike the majority of Carneros, which features soils composed of clay from uplifted bay bottoms, the soils at Grace Benoist Ranch are diverse and influenced by volcanic origins. These well-drained, rocky upland soils, combined with the vineyard’s extreme western location near the Pacific Ocean and San Pablo Bay, create an ideal environment for cultivating Burgundian varieties.
The vineyard parcels at Grace Benoist Ranch are carefully aligned with the diverse soil types and varying contours of the ranch’s topography. Each vineyard averages just eight acres, with dense spacing to promote low per-vine yields of intensely concentrated fruit. The ranch is farmed to Etude’s rigorous standards using environmentally responsible viticultural practices. It is sustainably managed and certified by both the California Sustainable Winegrowing Alliance and Fish Friendly Farming. Grace Benoist Ranch encompasses four smaller vineyards—Laniger, Deer Camp, Temblor, and Heirloom—which feature five principal soil types and 20 distinct Pinot Noir clones.
Production: The 2019 harvest started one to two weeks later than previous years, mostly due to February rains, but because the vines were in their winter dormancy, it did not affect the 2019 crop. Spring continued to be wet with some rain during flowering, followed by cool temperatures that allowed the grapes to mature gradually. Most grapes ripened at lower sugars, thanks to the extended, cool growing season, and winemakers were pleased with the full flavors, fresh acidity and superb balance of the 2019 fruit. Wildfires in October did not impact this year’s harvest as the vast majority of the grapes were already brought in, resulting in a crop size pretty much on par with previous years.
Winemaking: For more than a decade Jon has fashioned Etude wines with a simple creed: Inspired winegrowing diminishes the need for a winemaker to intervene in the cellar. Whether sourcing from the estate Grace Benoist Ranch in Sonoma’s Los Carneros, or vineyards like Fiddlestix and North Canyon in famed growing regions of California’s Central Coast, his focus is on coaxing the very best from the vineyard. It shows in every glass of Etude.
About the Winery: Etude is located in the Carneros region, which is the only American Viticultural Area (AVA) located at the crossroads of two major regions: Napa and Sonoma. Los Carneros, named in tribute to the livestock that roamed its hills from the late 1800s to the mid-20th century, was officially designated as an AVA in 1983. The year before, Etude was founded by winemaker Tony Sotor, whose leadership, along with the efforts of the Etude winemaking team, played a pivotal role in defining not only the boundaries of this new AVA but also the distinctive characteristics and quality of its grapes. These qualities continue to set Los Carneros apart from other AVAs in both Napa and Sonoma. As a cooler climate wine region, Los Carneros benefits from fog and maritime breezes flowing in from the Pacific through the San Pablo Bay and Petaluma Gap. This natural cooling slows vine growth and photosynthesis, allowing for a prolonged hang time that results in concentrated flavors, optimal sugar and phenolic ripeness, and balanced acidity in the grapes. To learn more about the winery, click here.
Violet-ruby in color. The nose reveals fresh red and black fruit aromas like cherries, plums and fruits of the forest, along with a floral hint. In the mouth, this wine is juicy with smooth tannins and medium body. The finish is well-balanced and presents notes of sweet red fruit. This wine is very approachable and a great option for sharing.
Varietal: 100% Cabernet Sauvignon Analysis: 14% alcohol / volume Appellation: DO Alto Cachapoal Valley, Chile Vineyards: Estate grown and bottled Winemaker: Emiliano Dominguez Battochia
WINEMAKING: Made with estate grown grapes from a ravine in the Andean foothills of the Cachapoal Valley. The grapes were hand-harvested into 12-kg boxes. Following cluster selection, they were destemmed and fell directly into the stainless steel tank without the use of pumps. A 3-day pre-fermentative maceration was followed by alcoholic fermentation for 10 days at a temperature of between 64.4ºF and 68ºF. Ninety percent of the wine remains in stainless steel for the malolactic fermentation, while the other 10% is racked into third-use French oak barrels. The wine is aged for at least six months and then bottle-aged for a further six months prior to release.
Mosaiko is a blend from blocks of Cabernet Sauvignon, with each contributing different characteristics to achieve a youthful wine that is characteristic of the region.
ABOUT CALYPTRA VINEYARDS & WINERY: In 1989, Dr. Jose Miguel Zarhi Troy, a plastic surgeon and wine enthusiast, initiated a vineyard project by planting the first Chardonnay vines on his property in the Alto Cachapoal Valley. Over time, his passion project expanded to include various vine varieties and a winery, producing some of Chile’s top-tier wines. In 2018, Dr. Zarhi extended the Calyptra Winery venture by partnering with Lic. Fernando Rodriguez Merino, an IT businessman from Argentina who is deeply involved in the wine, hospitality, and gastronomic industry since 2007. This collaboration led to the acquisition of a plot in Los Árboles de Villegas en Tunuyán, a prime wine-growing region in the Uco Valley at 1,250 meters above sea level. Learn more here.
Try this wine with the following recipe…
Grilled Portobello Steaks with Chimichurri and Onion Strings
1 to 2teaspoonspicy red chili such as bird’s eye chili, finely minced or red chili flakes (to taste)
sea salt and ground black pepper, to taste
Grilled Portobello Steaks
6portobello mushroom caps
½ cup vegetable oil
2tablespoonlow-sodium soy sauce or tamari
2teaspoonliquid smoke
Mushroom “Steak” Spice
2tablespoonmustard seed, slightly crushed in mortar & pestle
2tablespoongranulated garlic
2tablespoondill weed
2tablespoonbrown sugar
2teaspoonkosher salt
2teaspoondried minced onion flakes
2teaspoondried minced garlic flakes
2teaspoonwhole black peppercorns, crushed in mortar & pestle (or ground black pepper)
DIRECTIONS:
Make the chimichurri by combining all the ingredients in a bowl. Refrigerate while you prepare the portobello steaks and onion strings. Don’t make this too far in advance as it will brown.
Trim the stems from the mushroom caps.
In a small bowl combine vegetable oil, low-sodium soy sauce, and liquid smoke.
Combine all of the mushroom steak spices in a separate bowl big enough to fit the mushroom caps.
Brush the oil mixture over each portobello mushroom on each side. Then coat both sides in the steak spice covering it thoroughly. Repeat with remaining mushrooms. Place them on a baking sheet or platter.
Heat a cast iron grill pan over medium-high heat. When hot, place 2 to 3 mushrooms top down and grill for 2 minutes. Turn the mushrooms slightly about 45 degrees to get cross hatched grill marks. Grill for another 2 minutes. Flip and grill the underside of the mushroom for 2 minutes. Turn the mushrooms slightly and cook for another 2 minutes. Set aside to let the mushrooms rest.
If you have another cast iron, you can place it on top of the mushrooms while grilling to help press the moisture out. See the recipe from Hot for Food for further instructions.
The color has a saturated core and luminous crimson rim. The nose is abounded with red and sweet spices of paprika, sumac, cinnamon, rose water, saffron, red currants, Iranian barberries, and pomegranate. It has a steely-coolness and ferrous minerality. French oak announces itself, cedar-y and structural, all proudly supporting a saturated mulberry and summer berry core. It’s reminiscent of scents from the pâtisserie: dark cherry pie, and milk chocolate mousse dusted with freeze dried raspberries.
The palate is defined, yet approachable. It has a silkiness to it with a gorgeous texture that glides effortlessly across the palate. Succulence, mouth-watering and appetite-inducing acidity, a find graphite core confirms the varietal’s identity. There is power lurking beneath, a dense black fruit drive—which is somewhat unexpected, yet most welcome. This confident wine can be enjoyed now or cellar for a decade or more.
Analysis: 14.5% alcohol / volume AVA: Napa Valley Varietal: Cabernet Sauvignon pH: 3.73 Total Acidity: 6.33 g/L Maturation: 17 months in French oak (40% new) Peak Drinking: Now-2036 Awards:
94+ Points – Erin Larking – Robert Parker’s The Wine Advocate
94 Points – Lisa Perrotti – Brown, The Wine Independent
Winemaker’s Notes: Steeped in Penfolds winemaking tradition yet still embracing modernity, Bin 704 seeks to redefine Napa Valley Cabernet through a Penfolds lens. Being mindful of varietal nuances, regional essence and silk-like textural definition, the wine is nurtured in French barriques for maturation. Impressive is the cyclical nature of viticulture and winemaking and Penfolds recognizes that different hemispheres often end up being the mirror image of the other. The name Bin 704 draws inspiration from the “mirror” or “reverse” image of its Australian Bin 407 stablemate, a wine which also respects varietal expression.
Vintage Conditions: Excellent winter rainfall ensured the soil was fully saturated at the beginning of the growing season. Spring was cooler and wetter than recent years, resulting in a two-week delay to bud-burst and flowering. May rainfall was especially helpful in maintaining the soil moisture profile. Warm summer weather had the vines moving along well making up for the slow start to the season. August was characterized by warm days and cool nights, optimal conditions for veraison. Harvest across the region was one to two weeks later than usual with yields close to long-term average. A good vintage for Cabernet Sauvignon, with grapes showing bright acidity, powdery tannins, and strong varietal flavors.
About the Winery: Penfolds is one of Australia’s most iconic wineries, founded in 1844 by Dr. Christopher and Mary Penfold. With a history spanning over 175 years, the winery has built a legacy of crafting world-renowned wines. Penfolds blends tradition with innovation, focusing on quality, multi-regional sourcing, and a diverse portfolio that spans a wide range of varietals. The winery’s commitment to excellence has made it a symbol of premium Australian wine on the global stage.
The Bin 704 Cabernet Sauvignon, for example, is sourced from Napa Valley, marking the winery’s venture into crafting wines beyond Australia. Napa’s renowned terroir, known for producing exceptional Cabernet Sauvignon, offers a new canvas for Penfolds’ winemaking philosophy. By combining Napa’s rich soils with their expertise, Penfolds seeks to maintain the same meticulous standards they uphold in their Australian wines. Bin 704 is a reflection of the winery’s tradition of multi-regional sourcing, blending Napa’s signature characteristics with Penfolds’ distinctive style. Learn more here.
The bouquet is layered, with a fruity core of raspberry, cranberry, and red currants surrounded by oak and earthen spice. Silky tannins and fresh fruit jam nudge the palate, giving way to hints of warm baking spices. A model Willamette Valley wine, the Vireton Pinot Noir is juicy, fruit-forward, kissed with slight new oak nuances while wonderfully balanced. Enjoy now through the next 5-10 years.
The world-renowned Willamette Valley has become one of the most prized winegrowing regions on earth
Oregon is unique and offers its own distinctive voice
Viticulture & Production: The wine puts the beauty of the Willamette Valley on a pedestal. The grapes were hand-harvested and sorted before being fermented in a combination of stainless steel, concrete, and wooden open-top vessels. For added character and nuance, they incorporated 25% whole cluster fruit in the fermentation. The tanks were pumped over twice daily until about two-thirds of the way through fermentation. At that point, they conducted daily tasting to coax the wine to finish fermentation with pump overs and manual punch downs. The wine was then pressed and put to barrel, aged for 10 months in 17% new oak to frame the bright fruit profile inherent to the unique profile from the high elevation, volcanic soils of the Willamette Valley.
Winemaker’s Notes: Vireton Pinot Noir walks boldly into the Willamette Valley and returns with the unexpected, a kind of down-to-earth, everyday level of luxury. Not tethered to any one vineyard site, this outgoing wine instead reflects the merits of an entire region. It’s a testament to the power of multiple voices within one storied region and the strength in numbers that follows. In wine, just as in life, it’s the most intrepid who end up with the most fulfilling experiences. Vireton celebrates those experiences, whether you’re toasting another Tuesday, or celebrating something much bigger.
About the Winery: Archery Summit, founded by Gary Andrus in 1993, is a distinguished winery located in the Dundee Hills of Oregon’s Willamette Valley, renowned for its exceptional Pinot Noir. Andrus, a veteran winemaker with a successful background in Napa Valley, was captivated by the region’s potential for producing high-quality wines that reflect the unique terroir. Archery Summit focuses on site-specific wines, sourcing grapes from five estate vineyards and three grower sites across four American Viticultural Areas (AVAs). With a commitment to showcasing the refined flavors of place, Archery Summit continues to elevate the reputation of Willamette Valley wines on the global stage. Learn more here.
This Reserve Cabernet Sauvignon is a hand selection of three outstanding barrels from the Merrill’s Family estate vineyard. These barrels showed exceptional ripe blackberry and currant flavors and extraordinary mouth-feel. Two years in French Oak contributed to giving this wine excellent aging potential.
Varietal: 100% Cabernet Sauvignon Analysis: 13.8% alcohol / volume pH: 3.77 TA: 0.063 g/l RS: 0.33% Appellation: El Pomar District AVA, Paso Robles, California Vineyard: Pomar Junction Aging: 21 months Cooperage: 35% new French oak Winemaker: Jim Shumate
Winemaker Notes: Made entirely from estate grown grapes, this Cabernet was handpicked from personally selected acres grown on extraordinary hillsides with limestone Linne Colado soils. The cool Templeton Gap breezes moderate summer temperatures producing extremely dark-colored yet smooth, elegant wines.
About the 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.
Try this wine with the following recipe…
Beef Wellington Bites
INGREDIENTS:
For the Beef Pieces:
1 pound beef tenderloin
½ teaspoon salt
¼ teaspoon black pepper (or to taste)
1 tablespoon olive oil
For the Mushroom Filling:
1 tablespoon olive oil
½ onion, minced
2 cups finely chopped button mushrooms
1 tablespoon regular soy sauce
black pepper, a generous pinch
1 teaspoon dried oregano
½ cup pitted black olives
For Beef Wellington Bites:
1 pound puff pastry
mustard, to taste
1 small egg, beaten
DIRECTIONS:
Cut beef into 1-inch pieces and season with salt and black pepper.
Heat oil in a skillet/frying pan and brown half of the beef pieces on high heat on all sides, about 1-2 minutes max! Transfer onto a plate lined with a paper kitchen towel and repeat with the other half. Set aside.
Preheat oven to 400° Fahrenheit.
Meanwhile: In the same skillet, heat a little oil, add minced onion and sliced mushrooms, and sauté for 10 minutes on medium-low heat, stirring occasionally. Add soy sauce, oregano, black pepper and stir well.
Transfer the mixture to a food processor and add olives (make sure there are no pits in them). Process until smooth-ish.
Unfold/unroll puff pastry sheet and cut it into about 3 – 3½ inch squares. Spread some mustard in the center of each square, then spread some mushroom mixture over.
Top with a piece of beef. Grab 2 opposite tips of the pastry and fold them over the beef. Repeat with the other two corners/tips. Make sure to press down the corners so they don’t open during cooking.
Transfer the parcel onto a baking tray lined with baking parchment. Repeat with the rest of them. Brush them with beaten egg.
Bake in a preheated oven at 400º Fahrenheit for 10-15 minutes or until the pastry is puffed and golden brown.
Best served warm with a dipping sauce of your choice.
A classic Rhône blend and excellent food-pairing wine, this GSM has a floral nose with hints of black currant, black cherry, blueberry and a hint of leather and tobacco. A savory mouthfeel is supported by flavors of red and black fruits, sweet spices, with a finish of supple tannin.
Varietal: 46% Syrah, 27% Grenache, 27% Mourvèdre Analysis: 14% alcohol / volume pH: 3.60 RS: .35% Aging: 19 months Cooperage: 30% new French oak Cases: 247 Winemaker: Jim Shumate Food Pairing: Pairs well with tomatoes, garlic, and either game or domestic meats like duck, lamb, or beef.
Vineyards: Pomar Junction Vineyards has a unique terroir, as their limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce their outstanding wines. The El Pomar District is at the center of the greater Paso Robles AVA. Its name is derived from “pomum”, latin for edible fruit and commonly referred to as “orchard” in Spanish. As early as 1886, nut orchards were the most common in the area and by 1968 there were over 1300 acres of almonds and 36 acres of walnuts. Today, many of the aged orchards are being replaced by vineyards. Learn more >
About the Winemaker: A Southern California native, Jim Shumate now lives in Paso Robles with his wife and children. He graduated from Cal Poly with a degree in Enology, and eventually developed and managed the Cal Poly pilot winery that opened in 2008. In the early stages of his career, he was greatly influenced by legendary winemaker, Chuck Ortman. Jim became Senior Lab & Barrel Technician, Cellar Master and Consulting Winemaker at a few different wineries before accepted the position of Winemaker at Pomar Junction in July of 2011. Read more >
About the 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 Merrill and his wife Marsha, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own.Learn more here >
Try this wine with the following recipe…
Slow-Roasted Cherry Tomato Bruschetta
INGREDIENTS:
1 ½ pounds cherry tomatoes (about 4 cups)
6 medium garlic cloves
5 thyme sprigs
1 teaspoon fennel seeds
1 teaspoon kosher salt
1 tablespoon sherry vinegar, ¾ cup extra-virgin olive oil, divided
½ (8-oz.) baguette, sliced diagonally (about 8 slices)
4 ounces goat cheese log, softened
small fresh basil leaves
DIRECTIONS:
Preheat oven to 350°F. Toss together tomatoes, garlic, thyme, fennel seeds, salt, vinegar, and ¼ cup of the oil in an 11- x 7-inch baking dish. Roast; stirring once, until tomatoes are tender and skins blister, 25 to 30 minutes. Cool 10 minutes.
Meanwhile, place baguette slices in a shallow baking pan, and drizzle with ¼ cup of the oil. Bake at 350°F until slightly browned, 8 to 10 minutes. Carefully remove and discard blistered peels from cooled tomatoes, if desired. Spread goat cheese on warm baguette slices, and place on a serving platter. Top with tomatoes, drizzle with remaining ¼ cup oil, and sprinkle with basil leaves.
This classic Syrah for everyday enjoyment shows opulent, bright fruit on the nose and a beautifully elegant palate of round tannins layered with clove spice, ripe cherries and violets.
Varietal: 100% Syrah Analysis: 13.5% alcohol / volume pH: 3.71 TA: 5.2 g/L RS: 2.6 g/L Appellation: Swartland, Western Cape, South Africa Drinkability: now-2026 Harvest yield: 9.5 per ha. Food Pairing: Complements food fit for a feast, such as roast duck, grilled meat and hearty pasta dishes
In the vineyard: This Syrah is sourced from dry-land farmed vineyards in the prestigious Swartland area. Syrah loves the “Mediterranean” climate of the Cape and grapes ripen with thick skins packed with velvety tannins and color.
In the cellar: Minimal oak was used during the aging of this Syrah, resulting in a very fruit-forward and spicy wine. The grapes were picked at 22 to 24 degrees balling and fermented in stainless steel tanks. Post fermentation they leave the wine on the skins to maximize complexity and mouthfeel. Matured in a selection of older oak for 12 months.
The vintage: It was a healthy growing season that followed a winter with good to normal rainfall which allowed the grapes to ripe optimally.
About the winery: Black Elephant Vintners & Co. is a Franschhoek-based winery that blends tradition and innovation, breaking the norms of the wine industry with creativity and fun. Their wines are a tribute to the region’s unique terroir, pushing boundaries while celebrating the artistry of winemaking. With a mission to make wine more accessible and enjoyable, they invite non-conformists and dreamers to join their movement of rewriting the script on wine culture. Click here to learn more.
Try this wine with the following recipe…
Pappardelle with a Slow-Cooked Beef Ragu
INGREDIENTS:
Ragu:
12.5 lb.chuck beef, or other slow cooking beef cut, cut into equal 4 pieces
1tbspsalt
black pepper
3tbspolive oil, separated
3clovesgarlic, minced
1onion, diced
1cupcarrots, diced
1cupcelery, diced
28 ozcrushed canned tomatoes
3tbsptomato paste
2beef bouillon cubes, crumbled
1 cup red wine, full bodied, or sub with beef broth/stock
1 ½ cups water
¾ tspdried thymeor 3 sprigs fresh thyme
3dried bay leaves
To Serve (not all sauce is used):
1 lb. dried pappardelle, or other pasta of choice
freshly grated parmesan cheese or Parmigiano Reggiano
fresh parsley, finely chopped (optional)
DIRECTIONS:
Pat beef dry and sprinkle with salt and pepper
Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then remove onto a plate.
Turn stove down to medium low and add remaining 2 tbsp of olive oil.
Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
Add remaining ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very gently.
Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (For slow cooker and pressure cooker).
Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.
Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. Also, add ½ tsp sugar if sauce is a bit sour for your taste . Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months).
To Serve:
Bring a very large pot of water with 1 tbsp of salt to the boil.
Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
Meanwhile, place 5 cups of the ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
Add ¾ cup of pasta water into the fry pan.
Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick ragu sauce that coats the pasta.
Yell for your family to sit down at the dinner table because you need to serve it immediately.
Serve with plenty of freshly grated parmesan, or even better, with Parmigiano Reggiano.
This wine invites you in with layered aromatics of black plum, dried fig, clay earth, garrigue and cardamom spice. Our Old Vine Zinfandel opens with a luscious mouth filling entry reminiscent of chocolate cherry cordial and leads into a juicy, supple mid-palate and finishes with rich, velvety tannins. Beautifully balanced.
Analysis: 15% alcohol / volume AVA: Sonoma County, California Varietal: 88% Zinfandel, 11% Petite Sirah, 1% Alicante Bouschet pH: 3.83 Total Acidity: 5.53 g/L Cases: 6,900 Pairing: Pairs well with Beef Braciole, mushroom sugo, and cherry balsamic pork tenderloin. Accolades: 93 pts. – Wine Spectator; “Like a briar patch in the glass, this Zin offers spirited raspberry and cherry flavors that take on underbrush, dried sage and white pepper flavors before finishing with zesty tannins. Drink now through 2032.” – Tim Fish, April 2024
Winemaker’s Notes: Bold and spicy with rich, briary fruit, our Old Vine Zinfandel showcases the complexity and intensity that only truly old vines can yield. For us, “Old Vine” means that the vines are at least 50 years old, and we source grapes for this wine from exceptional vineyards that are closer to 75 years old on average.
Vintage: The 2022 growing season began with significantly below average winter rainfall totals which led directly into a prolonged frost season lasting late into April. Seghesio vineyards escaped mostly unscathed and launched into a slight cooling trend for May and June. This put the growing schedule closer to average, helping to push back our veraison timing and projected harvest dates. July and August warmed up significantly and some vineyards sustained some sunburn due to exposure. This was just a preamble! Harvest commenced in late August and Labor Day week witnessed record shattering high temperatures in excess of 118° F in northern Alexander Valley while still reaching 115°F in Santa Rosa High Plains. These scorching temperatures pushed ripening and increased stress on vineyards leading to one of the fastest harvests on record for Seghesio Family Vineyards. The grapes were harvested between August 25th and October 20th, 2022.
Viticulture & Winemaking: The grapes were harvested and sorted by hand to ensure uniformly ripened fruit is delivered to the winery. After being lightly crushed they were fermented in small open-top stainless steel tanks and mixed using pneumatic punch down devices – to facilitate extraction and pumped over to allow for gentle aeration. Free-run wine is drained to barrel after 8 to 12 days on skins and allowed to complete alcoholic fermentation and undergo malolactic conversion. The wines are allowed to evolve for 10 months prior to blending and returned to barrel to integrate for 5 more months prior to bottling. Aged 15 months in 15% New French Oak; 85% Neutral French and American Oak.
About Seghesio Family Vineyards: Seghesio Family Vineyards is dedicated to the production of extraordinary Zinfandels and the cultivation and preservation of old-vine vineyards. Estate vineyards encompass approximately 320 acres in the Alexander; Dry Creek and Russian River Valleys. In addition to the winery’s critically acclaimed Zinfandels, Seghesio Family Vineyards also produces a handful of wines from traditional Italian varieties in homage to the heritage of the winery’s founders. Learn more here.
A heady nose delivers fruit-forward aromas of blackberry, raspberry and plum with traces of licorice, thyme, vanilla and cherry. The palate is beautifully balanced, showing layers of black fruit and chocolate-covered blueberry with underlying herbal, cedar and mineral complexity. Exquisitely rounded tannins imbue the finish with stature and length.
Analysis: 15.2% alcohol / volume AVA: Paso Robles, California pH: 3.71 Aging: 18 months in 50% new French oak Soil Profile: Calcareous, loamy and fine Accolades: 92-94 points – Robert Parker’s Wine Advocate
Winemaker’s Notes: The DAOU Reserve Cabernet Sauvignon is a special selection from top vineyard blocks, showcasing Paso Robles as a world-class region for Bordeaux varieties. The 2022 Reserve Cabernet Sauvignon belongs to their Reserve Collection, which features allocated wines from DAOU Mountain as well as top vineyards across the Paso Robles AVA. The best fruit from each site is reserved for special winemaking treatment, resulting in wines that display remarkable character and expression.
Vintage: The 2022 growing season was initially marked by winter drought conditions that were alleviated by rains in late March and April – a miracle happenstance that replenished the soils and set the pace for healthy vine canopies to come. A later-than-usual bud break was followed by normal spring and summer weather patterns through August. A sustained 10-day heat wave began in early September, prompting an early harvest that put Daniel’s winegrowing ingenuity, artistry and experience to the test. In the end, 2022 was a winemaker’s vintage, yielding elegantly powerful and balanced wines that prove the importance of mastering grape growing and winemaking.
The Vineyards: The Paso Robles AVA spans many diverse terroirs with the common benefit of a moderating coastal influence. Warm days are followed by cool marine breezes, creating diurnal temperature swings of up to 50 degrees during the summer growing season. Sustainable farming practices, deficit irrigation and high-density vine plantings combine to foster grapes with natural quality and structure. The fruit is hand harvested at peak physiological ripeness to ensure that it reaches the winery in perfect condition.
About Daou Family Estates: Georges and Daniel Daou are inseparable as brothers, best friends, and visionaries. Started as a family owned and operated winery, DAOU is committed to producing collectible, world-class wines to rival the most respected appellations in the world. DAOU Mountain stands alone at an elevation of 2,200 feet, rising from the heart of the Adelaida district in the rugged coastal range west of Paso Robles. As stewards of this beautiful terroir, DAOU’s goal is to make unique fine wines that honestly reflect the estate and craft wines that combine Old World tradition with New World techniques. Learn more >
The robust flavors of the Nero d’Avola complement the savory and slightly sweet elements of the beef rolls, with the wine’s acidity cutting through the richness of the meat and cheese.
INGREDIENTS:
For the filling:
5 tablespoons extra-virgin olive oil, divided
1 medium onion, diced
2 cloves garlic, diced
¼ cup golden raisins
¼ cup pine nuts
½ cup fine breadcrumbs
½ cup grated pecorino
¼ cup fresh parsley, chopped
½ teaspoon kosher salt
freshly ground black pepper
For the involtini:
3 ounces provolone cheese
12 fresh bay leaves (if unable to find, use dry)
12 red onion wedges
extra-virgin olive oil
14 slices (about 1 pound) beef top round, sliced very thin (see cook’s note)
kosher salt
freshly ground black pepper
DIRECTIONS:
Make the filling: Heat 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Add the onion and gently cook until soft and translucent, about 6 minutes. Add in the garlic and cook for another 30 seconds. Remove the pan from the heat and allow mixture to cool.
Place the raisins and pine nuts in a large bowl. Add in the breadcrumbs and pecorino cheese. Add in the cooled onion/garlic mixture, parsley, salt, and a few grinds of pepper. Stir to combine. Drizzle in the remaining 3 tablespoons olive oil and stir until incorporated.
Make the rolls: Preheat the oven to 375°F .
Have all the components in front of you so you are ready to roll. Cut the provolone crosswise into 14 long sticks about ½ inch thick. (Don’t worry if they break as you can piece together when you roll.) Gather your bay leaves and your onion slices.
Find a baking dish that will hold the rolls somewhat tightly together, approximately 8 inches by 10 inches will work nicely. Drizzle the bottom generously with olive oil.
Lay a slice of meat on your work surface and spread about 1 very heaping tablespoon of filling on the meat. Begin to roll the slice and at about the halfway point, add in a stick of provolone cheese. Roll tightly, tucking in the sides and ends to seal the filling inside.
Place the roll in the baking dish, tuck a slice of onion and a bay leaf alongside. Repeat the process until you have rolled all the meat.
Drizzle the top of the meat with olive oil. Give it a sprinkle of salt and pepper. Bake until the rolls are cooked through and brown on top, about 20 minutes. Serve hot from the oven (but also very tasty at room temperature).
Ruby red with violet hues. Fruity bouquet with clear hints of cherries. In the mouth, it is round, of good structure and with a pleasant acid note.
Varietal: 100% Nero d’Avola Sicilia DOC Analysis: 13.5% alcohol / volume Production Area: Mazara del Vallo, Sicily, Italy Soil Type: Clayey Altitude: 150 meters above sea level Training System: Double cordon Plants density: 4,000 per hectare Yield per hectare: 7 tons Harvest: Manual, second decade of September Vinification: Destemming, maceration for 10/12 days and fermentation at a temperature of 77ºF in stainless steel tanks Aging: 3 months in stainless steel tanks, 6 months in tonneaux Pairing: Pairs well with red meat dishes and mature cheeses Critical Acclaims: 92 Luca Maroni 2020; 94 Luca Maroni 2019; 94 Luca Maroni 2018. Serving Temperature: 60.8ºF to 64.4ºF
About the winery: Terra Dives, established in 2019 in Petrosino (Trapani), is dedicated to celebrating the rich heritage of Sicilian viticulture. With a legacy spanning three generations, the winery expertly blends traditional practices with modern technology to craft exceptional wines that represent the essence of Sicily. Terra Dives is committed to producing and bottling wines that showcase the finest native Sicilian grape varieties, as well as select international ones, all while prioritizing sustainability and staying attuned to evolving market trends. Click here to learn more.
Pomar Junction Vineyard & Winery
Reserve Zinfandel
Paso Robles, California
About Pomar Junction Vineyard and 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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