July Premium Wine Club

Posted on June 26, 2023 by mcginnessalex

Thelema Mountain Vineyards
Cabernet Sauvignon 2019
Stellenbosch, South Africa

BOLD WINE STYLE

Complex and stylish, with aromas of blackcurrant leaf and coffee bean which progresses into a palate that’s structured and racy with hints of leather, dark chocolate and sweet blackberry. The firm tannins yield and gripping mouthfeel from the first sip through to the long lingering finish.

WINE DETAILS:

Analysis: 13.5% alcohol / volume
Varietal: Cabernet Sauvignon
pH: 3.66
Residual Sugar: 1.6 g/L
Total Acidity: 5.6 g/L
Food Pairing: A butterflied leg of lamb or lamb steak with rosemary and potato dauphinoise on the side

VITICULTURAL PRACTICES:

Varietal: Cabernet Sauvignon – clone 46C, 169A and 338C
Root stock: 101-14, R110 & R99
Soil type: Hutton – decomposed granite
Age of vines: Planted 2002, 2003 & 2008
Plant density: 2000-2300 vines per hectare
Trellising: Vertical hedge
Pruning: 2-bud spurs every 15cm
Yield: 10.4 tons per hectare
Irrigation: Supplementary drip
Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
Picking date: 19 February – 28 February, 2029
Grape sugar: 24.7-25.2ºB
Acidity: 5.74 – 6.84 g/l
pH at harvest: 3.53-3.7

WINEMAKING PRACTICES:

Yeasts: Alchemy 3 / X-Pure
Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and a combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. The wines are aged gracefully in place for 18 months, with 25% new French oak barrels and received only one racking during this period. After tasting through all the individual lots, the winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for bottling.
Mood Maturation: 18 months in barrel, 30% new French oak, balance in older barrels

Thelema Mountain Vineyards
The Abbey 2019
Stellenbosch, South Africa

BOLD WINE STYLE

The name Thelema comes from a tale written by 16th Century French writer Francois Rabelais, who writes about beautiful Abbey, Thélème, where there is but one rule – ‘do what thou wilt’. This blend of Shiraz, Grenache and Petit Verdot pays homage to the spirit of the Abbey and to the author who gave them their name.

WINE DETAILS:

Analysis: 13.5% alcohol / volume
Varietal: 70% Shiraz, 15% Grenache and 15% Petit Verdot
pH: 3.62
Residual Sugar: 2.0 g/L
Total Acidity: 5.2 g/L
Food Pairing: Rich hearty stews, roasts and grilled meats

VITICULTURAL PRACTICES:

Varietal: Shiraz – Clone Sh1A / Grenache – Clone GN 70N / Petit Verdot – Clone PR 400D
Root stock: 101-14 & R99
Soil type: Hutton – decomposed granite
Age of vines: Planted 2003 to 2006
Plant density: 3000, 1996 and 2022 vines per hectare respectively
Trellising: Vertical hedge
Pruning: 2-bud spurs every 12cm
Yield: 8.5 tons per hectare (Shiraz), 11 tons/ha (Grenache), 13 tons/ha (PV)
Irrigation: Supplementary drip
Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
Picking date: 15 March 2019 (Shiraz), 20 February 2019 (Grenache), 20 March 2019 (PV)
Grape sugar: 25.2ºB (Shiraz), 25.0ºB (Grenache), 24.8ºB (PV)
Acidity: 5.12 g/L (Shiraz), 6.19 (Grenache), 5.73 g/L (PV)
pH at harvest: 3.6 (Shiraz), 3.33 (Grenache), 3.57 (PV)

WINEMAKING PRACTICES:

Yeasts: Alchemy4
Fermentation temp: 80.6ºF
Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over once a day for 5 days. After fermentation, the wine is left on the skins for 2 days before pressing, once pressed, wine is racked to barrel for malolactic fermentation.
Mood Maturation: 18 months in 2nd & 3rd fill 225 L French oak barrels

ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker Gyles Webb and the McLeans, his in-laws, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 1990’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the winery here.

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

Learn more about our Premium Club >

July Wine Club Pairing Recipe

Posted on June 26, 2023 by mcginnessalex

Smoked Gouda Smash Burgers

INGREDIENTS:

1 pound ground beef
1 teaspoon salt
½ tablespoon canola or vegetable oil
1 tablespoon unsalted butter
4 to 6 ounces smoked gouda cheese thinly sliced
buns for serving
lettuce tomato, red onion (whatever else you like)

(For the House Sauce):

½ cup mayonnaise
2 tablespoons dijon mustard
1 tablespoon yellow mustard
1 tablespoon honey
1 tablespoon your favorite BBQ sauce

DIRECTIONS:

Separate the ground beef into equal portions – most most likely 4 or 6 equal parts. Form into balls so they smash into a more circular burger, but it’s not necessary.
Heat a large cast iron skillet over medium-high heat. You want it to be hot, so heat it for a few minutes.
Once it’s hot and your burgers are ready to go, quickly brush the skillet with oil and place half of the butter on the skillet. It will smoke, so work quickly. Place one of the balls of beef on the skillet and smash it down with a spatula once or twice. You want it to be about ½ inch in thickness (or a little less if you wish) and want to try and smash it only 2 or 3 times. Season it with salt and pepper and repeat with the rest of the beef. Cook them for 2 to 3 minutes and then flip, season with salt on the other side and cook for 2 minutes more. Add the cheese and let it melt.
Remove the burgers with a spatula and serve immediately with the house sauce, on buns, with lettuce, tomato and onion if you wish.
(For the House Sauce): Whisk all ingredients together until creamy and smooth and combined. Serve for dipping or as a sauce on burgers and sandwiches.

JULY WINE CLUB:

Thelema Mountain Vineyards
Shiraz
Stellenbosch, South Africa

BOLD WINE STYLE

Aromatic and inviting, this flavorful Shiraz shows a spicy white pepper undertone with cassis and dark red fruit aromas of mulberries. It is characterized by versatility, demonstrating a smooth, soft palate with a savory finish.

WINE DETAILS:

Varietal: Shiraz
Analysis: 13.5% alcohol / volume
pH: 3.48
Residual Sugar: 2.1 g/L
Total Acid: 5.5 g/L
Food Pairing: Grilled meats, meaty casseroles and mature cheeses

VITICULTURAL PRACTICES:

Varietal: Shiraz, clone SH99/SH9C/SH1A
Root stock: 101-14, R110
Soil type: Hutton – decomposed granite
Age of vines: Planted 2000 & 2001
Plant density: 2300-3200 vines per hectare
Trellising: VSP & Guyot
Pruning: 2-bud spurs every 12cm & cane pruning
Yield: Approximately 11.2 t/ha
Irrigation: Supplementary drip
Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity
Grape sugar: 23.2-24.2 *B
Acidity: 5.0 g/l
pH at harvest: 3.4-3.5

WINEMAKING PRACTICES:

Yeasts: Enoferm Syrah
Fermentation temp: 78.8-80.6ºF
Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels.
Mood Maturation: 18 months in barrel, 30% new French and the balance in older barrels

ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker, Gyles Webb, and the help of his wife’s family, the McLean’s, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 90’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the Southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the winery here.

Join 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 >

June Wine Club Pairing Recipe

Posted on May 23, 2023 by mcginnessalex

Garlic & Herb Grilled Eggplant

INGREDIENTS:

2 eggplants
2 tsp salt
½ cup extra virgin olive oil
3 cloves garlic crushed
2 tbsp chopped fresh parsley
2 tbsp chopped fresh oregano
½ tsp pepper
¼ tsp salt

DIRECTIONS:

Cut the eggplant into ¼ inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture.
Preheat the barbecue to medium heat.
In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil.
Grill for approximately 6 minutes per side until golden in color with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil.
Once the eggplant is tender and cooked. Remove from the grill and return back to oil, herb and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic overtop before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge.

JUNE WINE CLUB:

Two Mountain Winery
Syrah
Yakima Valley, Washington

BOLD WINE STYLE

Whoa, Paradise City—in a bottle! Blue fruit, graham cracker spice and the bad a#$ richness of wet tobacco leaves are sprinkled with a touch of black pepper to create some sweet, aromatic chords. These flavors are followed by a blackberry/bing cherry fruit melody, with a touch of cola, cedar leaf, and a savory herb mélange. This wine has a very pretty oak, great acid and supple tannins.

Varietal: 100% Syrah
Analysis: 13.9% alcohol / volume
Vineyard: Copeland Vineyard, Schmidt Vineyard
Aging: 22 months – 100% French (40% new)
Production: 528 cases

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matthew Rawn has been winemaker for Two Mountain Winery since its inception. He helped plant the estate vineyard with his uncle Ron Schmidt in 2000 and has produced Two Mountain’s wines since the first vintage in 2002. While the vineyard was growing, Matt honed his winemaking skills by working alongside neighboring Yakima Valley wine producers and learning their craft. A passionate advocate for the Washington wine industry, Matt manages sales and marketing for the winery and enjoys talking with wine retailers and restaurateurs about the state’s world-class wines. Matt also shares vineyard duties with his brother, Patrick. Matt holds a bachelor’s degree in agricultural business from Montana State University in Bozeman, Mont. and completed enology and viticulture courses at Walla Walla Community College in Walla Walla, Wash.

Patrick Rawn – General Manager, Vineyard Operations

Photo by Two Mountain Winery: Patrick Rawn

Patrick Rawn manages finances and daily operations for Two Mountain Winery and estate vineyard and shares vineyard management duties with his brother, Matt. After college, Patrick traveled the globe and spent extensive time in Europe. Patrick returned to the U.S. with plans to enter law school, but a six-month stint working for the family wine business took his career path in a new direction. Patrick’s passion for wine blossomed at Two Mountain Winery, and quickly grew into a full-fledged love affair. Patrick lives and works in the Yakima Valley, where he is a Yakima County Planning Commissioner and serves on the Yakima County Wine Tourism Consortium. Patrick holds a bachelor’s degree in political science and a minor in economics/international finance from the University of Washington in Seattle. Learn more about Matt, Patrick, and their team here.

Two Mountain Building

About Two Mountain Winery:

Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines. Learn more here.

Join 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 >

May Premium Wine Club

Posted on April 25, 2023 by mcginnessalex

Pomar Junction
2014 Cab Forward
Paso Robles, California

BOLD WINE STYLE

This Bordeaux blend is an opulent wine that delivers notes of licorice, chocolate, black cherry, plum, blackberry, and spice, combined with incredibly silky tannins.

Analysis: 14.6% alcohol / volume
Varietal: 50% Cabernet Sauvignon, 25% Petit Verdot, 25% Merlot
pH: 3.60
Residual Sugar: 0.26%
Total Acidity: 6.8 g/L
Appellation: Paso Robles, California
Vineyard: Paso Robles
Aging: 21 months
Cooperage: 30% New Oak
Winemaker: Jim Shumate
Cases Produced: 158
Accolades: Gold Medal at the San Francisco Chronicle Wine Competition; 94pts The Somm Journal.

WINEMAKER’S NOTES:
“Cab Forward is a Reserve blend of our best barrels of Cabernet Sauvignon, Petit Verdot and Merlot. This wine honors the railroad heritage of the Merrill family. Excellent aging potential.” – Jim Shumate

Merrill Family © Rachel Lomeli Photography

Matt Merrill, Dana Merrill, and Jim Shumate

Christina W Photo_Pomar Junction Vineyard

Pomar Junction
2014 Reserve Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

Everything you desire in a Cabernet Sauvignon! Ripe blackberry and black currant flavors with a hint of pencil and cigar box in the mid-palate. It pairs perfectly with a peppercorn New York steak.

Analysis: 15.6% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Appellation: El Pomar District AVA
Vineyard: Pomar Junction Vineyard
pH: 3.62
Residual Sugar: 0.33%
Total Acidity: 7.1%
Aging: 21 months
Cooperage: 35% new oak
Winemaker: Jim Shumate
Cases Produced: 164
Accolades: Double Gold San Francisco Chronicle Wine Competition

WINEMAKER’S NOTES:
“This wine is 100% Cabernet Sauvignon made entirely from Estate Grown grapes. It was handpicked from the hillside portion of the vineyard with limestone shale rock soils. Yields were limited to produce an intensely dark-hued wine. As is typical from this vineyard, the wines maintain complexity while remaining a soft mouthfeel. As always, the Reserve Cabernet Sauvignon features our favorite barrels from the cellar. The ripening for previous vintages carried well into the late fall, typical of this vineyard which experiences the afternoon breezes and climate effects of the Templeton Gap Barrel Select Cabernet Sauvignon.” – Jim Shumate, Winemaker

VINEYARDS:
Made entirely from hand-picked, estate-grown grapes, this Cabernet Sauvignon comes from the hillsides of their vineyard with limestone shale rock soils. It takes patience to grown this varietal on their ranch as it often is not picked until late October, nearly a month later than a typical Eastside Paso Robles vineyard. The cooling Templeton Gap breezes moderate the summer temperatures and combine with their Linne Calado soils for idea Cabernet growing conditions.

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 POMAR JUNCTION VINEYARD & WINERY:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here >

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

Learn more about our Premium Club >

Pomar Junction Reserve Tempranillo

Posted on April 24, 2023 by mcginnessalex

Easy Brisket Nachos

INGREDIENTS:

1 bag tortilla chips
3 cups shredded beef brisket leftovers or freshly smoked
½ cup BBQ sauce
½ cup cheddar cheese shredded
1 green pepper chopped
½ red onion chopped
1 cup black beans
2 green onions chopped
½ cup sour cream
Optional Toppings
- Guacamole
- Salsa

DIRECTIONS:

Heat up smoker to 350-450°F. Line a cast iron skillet with aluminum foil.
Spread the tortilla chips out in pan. Avoid stacking them in a pile as much as is possible.
Top chips with shredded brisket, cheese, BBQ sauce, green pepper, red onion, and black beans
Transfer to smoker. Close lid and cook for 5-10 minutes.
Remove from smoker and top with chopped green onion and any additional toppings
Serve immediately. To keep warm, cover with aluminum foil.

MAY WINE CLUB:

Pomar Junction
Reserve Tempranillo
Paso Robles, California

BOLD WINE STYLE

This wine expresses itself with dark and earthy aromas and flavors. Dried black cherries and leather aromas mingle with hints of nutmeg and clay. It has an intense tannic structure and flavors of black currant that lead to notes of freshly brewed Italian espresso. This wine has a lengthy finish with notes of dark berries and rye toast. It will cellar beautifully for years, but is accessible immediately to those who desire big and bold reds.

Varietal: 100% Tempranillo
Analysis: 14.3% alcohol / volume
Appellation: Paso Robles, California
Vineyard: Pomar Junction – Upper Slope Select, Estate Vineyard
pH: 3.71
TA: .55 g/L
Sugar: 23.8 brix
RS: 0.25
Aging: 21-22 months
Cooperage: 35% New Oak (French & American)
Winemaker: Jim Shumate
Cases Produced: 193

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.

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

Learn More >

May Wine Club Pairing Recipe

Posted on April 24, 2023 by mcginnessalex

Braised Red Cabbage

INGREDIENTS:

1 onion
2 tbsp olive oil
2 tbsp brown sugar
2 apples
½ whole cinnamon
1 tbsp apple cider vinegar
½ cup good red cooking wine
2 pounds red cabbage
½ cup water

DIRECTIONS:

COOK THE ONION AND THE APPLES – Dice the onion. Add the olive oil, onion, and sugar to a large pan. Place over medium heat and cook for 5 minutes or until the onions become translucent and the sugar caramelizes. Clean the apples and cut them into wedges. Add to the pan along with cinnamon. Cook for another minute.
COOK THE RED CABBAGE – Add the apple cider vinegar and wine. Cook for 2 – 3 minutes for the alcohol to evaporate. Clean the red cabbage and cut it into thin slices. Add to a pan along with water. Season with salt and pepper. Cover with a lid and cook for 35 – 50 minutes or until the cabbage is soft and cooked.
SERVING IDEA – Serve the braised red cabbage with your favorite main dish. Before serving, add 2 – 3 tablespoons of fat from pork roast, roasted duck, or roasted chicken or 2 – 3 tablespoons of melted butter. Stir to combine. Remove the whole cinnamon before serving.

MAY WINE CLUB:

Pomar Junction
Sidetrack Red
Paso Robles, California

BOLD WINE STYLE

Sidetrack is a delicious proprietary blend created to highlight the El Pomar District of Paso Robles. It’s brilliant, deep, and rich in color. Wonderful aromas of plums, blueberries, dark red roses and caramel. Flavors of luscious berries, dark chocolate, spices and the perfect amount of oak make this fantastic, food-friendly wine.

Varietal: 44% Syrah, 30% Cabernet Sauvignon, 25% Merlot and 1% Grenache Noir
Analysis: 14.08% alcohol / volume
Appellation: Paso Robles, El Pomar District, California
Vineyard: Various
pH: 3.54
Total Acidity: 0.66 g/L
Residual Sugars: 0.40%
Aging: 9 Months
Winemaker: Jim Shumate
Pairing: Roast beef, cabernet braised cabbage, gouda, & cheddar cheeses
Cases Produced: 1235
Critical Acclaim: Silver Medal at the San Francisco Chronicle Wine Competition

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 POMAR JUNCTION VINEYARDS & 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.

Join 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 >

Rangel Ranch Zinfandel

Posted on March 28, 2023 by mcginnessalex

Vanilla Cheesecake with Berry Compote

INGREDIENTS:

For the Crust:
- 2 package Bahlsen Waffeletten cookies
- 2 cups crushed butter crackers (approx. 30)
- 4 tablespoons butter, melted
For the Cheesecake:
- ½ cup whole milk
- 2 vanilla bean pods, cut half lengthwise
- 2 pounds cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 4 ounces white chocolate, chopped
For the Mixed Berry Compote:
- 1 cup raspberries
- 1 cup blueberries
- 1 cup strawberries
- 1 teaspoon lemon juice
- ¼ cup granulated sugar

DIRECTIONS:

For the Crust:
1. Preheat oven to 350°F.
2. Add the Bahlsen Waffeletten Cookies and crackers to your food processor and pulse until finely chopped; then slowly pour in the butter until well combined.
3. Press the mixture into the bottom of a lightly buttered 8-inch springform pan; then bake for 5 minutes. Remove and allow to cool.
For the Cheesecake:
1. Add the milk to a small saucepan; then scrape off as much of the vanilla beans into the milk as you can using the back of a knife. Add the vanilla bean pods to the milk; then warm over medium heat. Remove from heat and allow to cool.
2. Combine the cream cheese and sugar in your stand mixer until creamy; then add the eggs, vanilla and cooled milk.
3. Mix until creamy; then stir in the white chocolate by hand and pour into the cooled crust.
4. Place the cheesecake on a baking sheet and add 2 cups of water to the pan so that you create a water bath for the springform pan.
5. Bake on the middle oven rack for approximately 50-60 minutes or until top is lightly brown and the top springs back when gently touched. Remove from the oven and allow to cool before refrigerating.
6. Top with the mixed berry compote when ready to serve.
For the Mixed Berry Compote:
1. Add all ingredients to a small saucepan and bring to a boil. Remove from heat and allow to cool. Keep refrigerated until ready to serve.

APRIL WINE CLUB:

Rangel Ranch
Zinfandel
North Coast, California

BOLD WINE STYLE

This Zinfandel is medium-bodied with notes of dark cherry, raspberry and spice wrapped in gentle oak.

Varietal: Zinfandel
Analysis: 13.5% alcohol / volume
pH: 3.51
TA: 0.57%
RS: 0.51%
Pairing: BBQ, smoked cheeses, salami, spicy cuisine, and cheesecake with berry compote

Winemaking:
Stainless steel fermentation at 90ºF; daily pump over, aged 18 months in American Oak barrels.

ABOUT THE WINERY:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.

ABOUT SCOTTO CELLARS:

The family’s vinous heritage and history dates back to 1883 when Salvatore Dominic Scotto, an officer in the Italian Navy, began making wine at his home on the Island of Ischia, just off the coast of Italy. In addition to making wine for his family (a long-held custom in Italy), Salvatore also treated his friends and neighbors to the fruits of his labor.

Great-great grandpa Salvatore passed his skills along to his son Dominic, who migrated to Brooklyn in 1903 and continued the family’s winemaking tradition in America. He carried on the Scotto heritage with his sons who sold their father’s homemade wine in five-gallon crocks from the family’s horse drawn cart. After Prohibition, Anthony Sr. and his older brother Sal created Villa Armando (nicknamed Rustico). Rustico is still produced today and has filled 200,000,000 glasses since its inception, making it one of California’s oldest wine brands.

Today Scotto Cellars is a 5th-generation family-owned and managed wine producing company. They take pride in treating team members not only as collaborators but also as family members who are encouraged to think creatively and live with a can-do attitude. For five generations the Scotto family has embraced the Old World traditions of sharing meals and celebrating meaningful moments with friends. Wine has always been a centerpiece of these events and a reflection of Scotto’s Italian heritage they so proudly embrace. Read more >

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

Learn More >

April Wine Club Pairing Recipe

Posted on March 28, 2023 by mcginnessalex

Stuffed Mushrooms

Classic Stuffed Mushrooms

INGREDIENTS:

1 ½ pounds white mushrooms cleaned, stems removed
stems from mushrooms finely diced
1 sweet onion finely diced (about 1 cup)
2 garlic cloves minced
8 tablespoons butter
½ cup breadcrumbs*
1 cup grated Romano cheese**
Kosher salt
pepper

DIRECTIONS:

Preheat oven 400°F.
Melt the butter in a large skillet over medium heat. Sauté the stems and onions until the onions are softened and translucent. This should take about 10 minutes.
Stir in garlic and sauté until fragrant. Remove from heat.
Stir in breadcrumbs and Romano cheese. Season with salt and pepper. The cheese is salty, so make sure you taste first then salt.
Stuff the mushrooms with the filling. Use a teaspoon to fill each cap, then pile more on top using the spoon to form a mound.
Place on a parchment or foil lined baking sheet.
Bake for 15 to 20 minutes until the tops are golden.

APRIL WINE CLUB:

Rangel Ranch
Cabernet Sauvignon
North Coast, California

BOLD WINE STYLE

This North Coast Cabernet Sauvignon is medium to full-bodied with multi-layered flavors of dark plums and blackberries with gentle tannins.

Varietal: Cabernet Sauvignon
Analysis: 13.5% alcohol / volume
pH: 3.59
Total Acidity: 0.52%
Residual Sugars: 0.30%
Pairing: Stuffed mushrooms, spaghetti with meatballs, prime rib or roasted potatoes

Winemaking:
Fermented 12 days on the skins at 90ºF. Pumped over 3-4 times daily. Aged 18 months in French and American Oak Barrels.

ABOUT RANGEL RANCH:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.

ABOUT SCOTTO CELLARS:

Join 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 >

April Collector’s Wine Club: Iowa

Posted on March 28, 2023 by mcginnessalex

Hertelendy Vineyards
Audēre Red Blend 2018
(glow-in-the-dark label)
Napa Valley, California

BOLD WINE STYLE

In Latin, Audēre means to dare or to risk. This unique Bordeaux blend is a risk-taker as it defies conventional winemaking methods and boldly stands out. This blend hails from ultra premium, volcanic Napa areas, such as Pritchard Hill, Howell Mountain, Atlas Peak and Hertelendy’s very own Rockwell Ridge estate vineyard (planted in 1993 at 1365 feet, 35 feet below the Howell Mountain AVA). Enjoy a burst of flavor, serious tannins, and a full-bodied mouth feel… plus, the label glows in the dark!

Analysis: 14.8% alcohol / volume
Varietal: 39% Merlot, 34% Cabernet Sauvignon, 12% Malbec, 10% Petit Verdot, 5% Cabernet Franc
Harvest Dates: September 26, 2018 – October 30, 2018
Release Date: October 10, 2022
Cooperage: 23 months in 90% French & Hungarian Oak
Growing Season: 2018 was an extraordinary year with the most predictable weather conditions and no heat spikes, which resulted in the longest hang-time on the vines. Vintner, Ralph Hertelendy believes it was the best vintage of the decade.
Cases Produced: 329
Winemakers: Ralph Hertelendy & Phillip Corallo-Titus

CRITIC’S REVIEWS:
“The 2018 ‘Audere’ is another fantastic wine from Hertelendy in this vintage and similar to last years release, this is the most accessible wine from this outstanding lineup. It begins with seductive aromas of ripe blackberries, black cherries currants which are joined by exotic spices, violets, wet gravel, tobacco and hints of earthy nuances all developing in the glass. On the palate this is full-bodied and well-structured with beautifully polished tannins. It displays outstanding concentration and overall balance with a long seamless finish leaving behind flavors of black fruits, tobacco, violets and spices all leave a lasting impression. This is already fantastic, however it also has the structure to take on additional bottle age and evolve gracefully for years to come.” — 95 Points, International Wine Report

Hertelendy Vineyards
Signature Mountain Blend 2017
Napa Valley, California

BOLD WINE STYLE

Composed of Merlot, Cabernet Sauvignon, Malbec, Petit Verdot, and Cabernet Franc, this limited case production (6 barrels) is the closest wine in Hertelendy Vineyard’s program that could be called an “Estate Wine”, as most of the blend comes from their very own Rockwell Ridge Estate Vineyard (located 35 feet below the Howell Mountain AVA). It is a delectable representation of what their Estate Rockwell Ridge Vineyard (blended with Howell Mountain, Pritchard Hill & Atlas Peak fruit (can produce).

Analysis: 14.7% alcohol / volume
Varietal: 49% Merlot, 46% Cabernet Sauvignon, 3% Malbec, 1% Petite Verdot, and 1% Cabernet Franc
Harvest Dates: September 7, 2017 – October 7, 2017
Release Date: February 22, 2021
Cooperage: 23 months in 90% new French & Hungarian Oak
Growing Season: 2017 was a great vintage overall where record-setting winter rains ended their five year drought. A lengthy, moderately warm summer created idyllic conditions for density, ripeness, and concentration. However, the winery lost 50% of their total yield to the fires.
Cases Produced: 150 (6 barrels)
Winemakers: Ralph Hertelendy & Phillip Corallo-Titus

CRITIC’S REVIEWS:

96 Points & Double Gold Medal in the Sunset International Wine Competition
“The 2017 Signature Mountain Blend is another stellar wine from Hertelendy in this vintage. This instantly begins to impress as it displays wonderful purity and freshness, releasing gorgeous nuances of ripe cassis, dark cherries and blueberries, which are followed by exotic spices, dark florals, licorice, fresh sage and underlying hints of espresso all taking shape. On the palate this is full-bodied and impeccably balanced, with outstanding concentration and a layered mouthfeel that continues seamlessly through the finish. This is a simply sensational wine that is drinking incredibly well now, but should also hold up beautifully for decades and become even more compelling over time. “— 95 Points, International Wine Report
“Coming from the estate property on Howell Mountain, the Bordeaux blend 2017 Signature Mountain Blend has a perfumed, floral, incense, vanilla, and violets tinged bouquet that’s supported by plenty of blue fruits. Playing in the medium to full-bodied end of the spectrum, it has good acidity, a firm, tight, compact feel on the palate, ripe tannins, and outstanding length.” — 93 Points, Jeb Dunnuck

ABOUT THE WINERY:
Hertelendy Vineyards is a luxurious, boutique winery that specializes in producing Bordeaux blends from the most ultra premium terroirs that Napa Valley has to offer. Their ancestors have been making wines in Hungary since the 1700’s, and mountainous, volcanic terroir has always been a Hertelendy winemaking tradition. In 2013, Hertelendy Vineyards was founded by Ralph Hertelendy, who acquired this 4 acre vineyard on the slopes of Howell Mountain. Today, Ralph, and Winemaking Consultant, Phillip Corallo-Titus continuously work together to create wines that meet in the middle of their styles – creating beautiful, compromising expressions that otherwise wouldn’t have been made. Learn more about their story here.

Love to collect amazing wines?
Learn more about our quarterly Collectors Club > click here

March Premium Wine Club

Posted on February 24, 2023 by mcginnessalex

Andes Plateau
Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

This wine has concentration with spicy and herbal notes. It has a firm structure with fine, but persistent tannins. The palate feels fresh with ripe berries and sweet spices. A wine that will age very well in the next 5 years.

Analysis: 13.5% alcohol / volume
Varietal: 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot
pH: 3.49
Residual Sugar: 1.63
Total Acidity: 5.45
Appellation: Valle del Maipo, Cajón Maipo, Chile
Yield: 1.5 kg/plant
Planted Surface: 3 hectares
Bottle Aging: One year of bottle aging before releasing
Winemaker: Felipe Uribe

SOILS:
Mix of Alluvial Soils from Maipo River with colluvial soils from the Andes Mountains, making it very rocky. This is extremely important for roots to grow deep and secure to ensure a long life for the vines.

CLIMATE:
Towards the end of the season, the grapes ripe slowly and balanced. The altitude allows for fresher climate (average of 39.2ºF) than the lower parts of the valley. Also, the diurnal range is more ample, allowing the plants to have some resting every day.

HARVEST & VINIFICATION:
Harvest was the third and fourth week of March. The grapes are hand selected at the winery and fermentation happens in Concrete vats. Fermentation occurs naturally with native yeast only. The pump overs are very gentle and determined by daily tastings.

AGING AND STORAGE:
Aged in large Austrian wooden vats (foudre) that hold 3,000 liters of wine. The aging time is determined by tasting – in this case, it was 10 months.

Andes Plateau
Vitrea Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

Elegant wine with red fruits, graphite and spices. The palate shows freshness, intensity and deepness. Thanks to its acidity, it becomes a versatile wine that can be combined with a wide variety of flavors and foods.

Analysis: 13.5% alcohol / volume
Varietal: 82% Cabernet Sauvignon, 12% Syrah, 3% Cabernet Franc, 3% Merlot
pH: 3.59
Residual Sugar: 1.63
Total Acidity: 5.45
Appellation: Maipo Valley, Cajón del Maipo, Chile
Yield: 1.5 kg/plant
Planted Surface: 3 hectares
Winemaker: Felipe Uribe

SOILS:
Both terroirs share similar characteristics: Alluvial soils, near riverbeds and Colluvial soils, caused by mountain rock falls.

CLIMATE:
While growing, the temperatures are lower, allowing the wines to achieve lower alcohol levels, lower pH and higher acidity.

HARVEST AND VINIFICATION:
The grapes are tasted and selected carefully. An early hand-harvest allowed the wines to achieve freshness and acidity. The winery uses pure native yeasts. The Cabernet Sauvignon is fermented in stainless steel tanks, white the Syrah, the Merlot and the Cabernet Franc are fermented in open tanks to facilitate “pigéage” (punch-down or tamping with feet). This process is an essential part of their wine production. They limit the minimum of their pump-over process and taste their wines daily until they get their desired results.

AGING AND STORAGE:
The wines are aged for 15 months in neutral oak barrels. Additionally, they are aged in an un-toasted French oak foudre (large wooden vat holding 3000 liters of wine). Afterwards, the wine is stored for 6 months before being released to the market.

Valle del Maipo_Chile

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

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

Learn more about our Premium Club >

Thelema Mountain VineyardsCabernet Sauvignon 2019Stellenbosch, South Africa

Thelema Mountain VineyardsThe Abbey 2019Stellenbosch, South Africa

Share this:

Smoked Gouda Smash Burgers

JULY WINE CLUB:

Thelema Mountain VineyardsShirazStellenbosch, South Africa

Share this:

Garlic & Herb Grilled Eggplant

JUNE WINE CLUB:

Two Mountain WinerySyrahYakima Valley, Washington

Matthew Rawn – Winemaker, Director of Sales and Marketing

Patrick Rawn – General Manager, Vineyard Operations

About Two Mountain Winery:

Share this:

Pomar Junction2014 Cab ForwardPaso Robles, California

Pomar Junction2014 Reserve Cabernet SauvignonPaso Robles, California

Share this:

Easy Brisket Nachos

MAY WINE CLUB:

Pomar JunctionReserve TempranilloPaso Robles, California

Share this:

Braised Red Cabbage

MAY WINE CLUB:

Pomar JunctionSidetrack RedPaso Robles, California

Share this:

Vanilla Cheesecake with Berry Compote

APRIL WINE CLUB:

Rangel RanchZinfandelNorth Coast, California

Share this:

Classic Stuffed Mushrooms

APRIL WINE CLUB:

Rangel RanchCabernet SauvignonNorth Coast, California

Share this:

Hertelendy VineyardsAudēre Red Blend 2018(glow-in-the-dark label)Napa Valley, California

Hertelendy VineyardsSignature Mountain Blend 2017Napa Valley, California

Love to collect amazing wines?Learn more about our quarterly Collectors Club > click here

Share this:

Andes PlateauRed BlendMaipo Valley, Chile

Andes PlateauVitrea Red BlendMaipo Valley, Chile

Share this:

Thelema Mountain Vineyards
Cabernet Sauvignon 2019
Stellenbosch, South Africa

Thelema Mountain Vineyards
The Abbey 2019
Stellenbosch, South Africa

Thelema Mountain Vineyards
Shiraz
Stellenbosch, South Africa

Two Mountain Winery
Syrah
Yakima Valley, Washington

Pomar Junction
2014 Cab Forward
Paso Robles, California

Pomar Junction
2014 Reserve Cabernet Sauvignon
Paso Robles, California

Pomar Junction
Reserve Tempranillo
Paso Robles, California

Pomar Junction
Sidetrack Red
Paso Robles, California

Rangel Ranch
Zinfandel
North Coast, California

Rangel Ranch
Cabernet Sauvignon
North Coast, California

Hertelendy Vineyards
Audēre Red Blend 2018
(glow-in-the-dark label)
Napa Valley, California

Hertelendy Vineyards
Signature Mountain Blend 2017
Napa Valley, California

Love to collect amazing wines?
Learn more about our quarterly Collectors Club > click here

Andes Plateau
Red Blend
Maipo Valley, Chile

Andes Plateau
Vitrea Red Blend
Maipo Valley, Chile