Tag Archives: Bold Wine Style

June Wine Club Pairing Recipe

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Organic,Roasted,Grilled,Eggplant,With,Parsley,And,GarlicGarlic & 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:

  1. 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. 
  2. Preheat the barbecue to medium heat.
  3. 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. 
  4. 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. 
  5. 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. 

© Recipe courtesy of Every Last Bite.

JUNE WINE CLUB:

Bold wine Style logoTwo-Mountain-Winery_2020_Syrah_bottleTwo 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.

Sustainable_WineryVarietal: 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
Matt Rawn

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
Patrick Rawn

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.

Information © Two Mountain Winery – All Rights Reserved.

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May Premium Wine Club

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Bold wine Style logoPomar Junction Cabernet Forward bottle imagePomar 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
© Photo by Pomar Junction Vineyard & Winery
© Photo by Pomar Junction – (Left to Right) Matt Merrill, Dana Merrill, and Jim Shumate
© Photo by Pomar Junction Vineyard & Winery
© Christina W. – Pomar Junction Vineyard

Bold wine Style logoPomar Junction Reserve Cabernet bottle imagePomar 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.

Jim Shumate_Winemaker

© Jim Shumate

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 >

© Information and photos from Pomar Junction Vineyard & Winery – All Rights Reserved.

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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Pomar Junction Reserve Tempranillo

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Brisket Nachos with green peppersEasy 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:

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

© Recipe courtesy of The Online Grill.

MAY WINE CLUB:

Bold wine Style logoPomar_Junction_Tempranillo_ReservePomar 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.

© Photo by Pomar Junction
© Photo by Pomar Junction – (Left to Right) Matt Merrill, Dana Merrill, and Jim Shumate
© Photo by Pomar Junction

Information © Pomar Junction – All Rights Reserved.

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May Wine Club Pairing Recipe

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Braised Red CabbageBraised 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:

  1. 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.
  2. 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.
  3. 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.

© Recipe courtesy of Jernej Kitchen.

MAY WINE CLUB:

Bold wine Style logoPomar_Junction_SidetrackPomar 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.

Information © Pomar Junction Vineyard & Winery – All Rights Reserved.

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Rangel Ranch Zinfandel

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Vanilla Cheesecake with Berries 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:

  1. 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.
  2. 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.
  3. 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.

© Recipe courtesy of Carrie’s Experimental Kitchen.

APRIL WINE CLUB:

Bold wine Style logoRangel-Ranch-North-Coast-Zinfandel-bottleRangel 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 >

Scotto Cellars 5th Generation

Information © Rangel Ranch – All Rights Reserved.

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April Wine Club Pairing Recipe

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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:

  1. Preheat oven 400°F.
  2. 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.
  3. Stir in garlic and sauté until fragrant. Remove from heat.
  4. Stir in breadcrumbs and Romano cheese. Season with salt and pepper. The cheese is salty, so make sure you taste first then salt.
  5. 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.
  6. Place on a parchment or foil lined baking sheet.
  7. Bake for 15 to 20 minutes until the tops are golden.

© Recipe courtesy of The Genetic Chef.

APRIL WINE CLUB:

Bold wine Style logoRangel-Ranch-North-Coast-Cabernet-Sauvignon-bottleRangel 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:

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 >

Scotto Cellars 5th Generation

Information © Rangel Ranch – All Rights Reserved.

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April Collector’s Wine Club: Iowa

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Collectors Wine ClubAudere wine bottleHertelendy 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

2017_SMB_Bottle ImageHertelendy 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.

Photos, video and information © Hertelendy– All Rights Reserved.

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March Premium Wine Club

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Bold wine Style logoAndes-Plateau-bottleAndes 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.

Bold wine Style logoVitrea-bottleAndes 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.

© Information and photos from Andes Plateau – All Rights Reserved. 

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Intacto Gran Reserva Carménère

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Streak and Brie SandwichSteak and Brie Sandwich with Chimichurri

INGREDIENTS:

  • 1 pound flank steak
  • 2 tablespoons packed light-brown sugar
  • kosher salt and freshly ground pepper
  • 1 ½ cups packed baby arugula, plus more for serving
  • ¾ cup packed fresh flat-leaf parsley leaves
  • 2 tablespoons red-wine vinegar
  • 1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
  • 1 cup sliced roasted red peppers, drained, plus 1 tablespoon brine (from a 12-ounce jar)
  • 1 baguette (20-24 inches), halved lengthwise
  • 6 ounces brie, thinly sliced

DIRECTIONS:

  1. Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, ¼ teaspoon salt, and brine.
  2. Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice ¼ inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.

© Recipe courtesy of Martha Stewart.

MARCH WINE CLUB:

Bold wine Style logoIntacto-Gran-Reserve-CarmenereIntacto
Gran Reserva Carménère
Rapel Valley, Chile

BOLD WINE STYLE

This full-bodied Carménère has intense aromas of cassis, red berries and a touch of green pepper. The palate shows good integration of soft tannins and flavors, with a supple, long finish. 

Varietal: Carménère
Analysis: 14% alcohol / volume
Denominación de Origen (DO): Rapel Valley, Chile
Aging: Aged in French oak barrels for 10 to 12 months
Winemaker: Felipe Uribe
Serving Recommendation: Brie cheese, slow cooked meat dishes and stuffed pasta

Climate Conditions:
A Mediterranean climate with cold winters and average rainfalls. Summer with medium high temperatures of 86ºF in the day and 48.2ºF during the night, which enables a slow ripeness of the grapes.

Soil:
Vineyards are located about 1476 feet above sea level, at the foothills of the Andes Mountains. The vines are planted in loam soils, containing similar portions of sand, clay and lime at the first 11 inches, followed by stones with an outstanding drainage.

Vinification:
Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occurring at 80.6ºF-84.2ºF for a deeper color and better structure. Smooth pump overs happen once a day at the winemaker’s discretion. Post-fermentative maceration for 2 weeks. Then the wine is separated from its lees and malolactic fermentation ensues.

Finning and Filtration:
Cold stabilization occurs naturally in the winery thanks to the cold temperature during the winter season.

ABOUT THE WINEMAKER:
Winemaker Felipe UribeFelipe Uribe: After studying Agriculture and working for two years in San Pedro Vineyards (Chile) he studied at Polytechnic University in Madrid (Spain) where he got his Masters degree in Viticulture and Enology. He returned back to Chile and worked as winemaker assistant at Santa Helena Vineyard.

Looking for new challenges, Felipe went to California and worked for La Crema Winery in Sonoma Valley. He once again returned to Chile, as winemaker assistant for De Martino Vineyard and then Chief Winemaker for Miravalle Vineyard, which is located on the upper part of the Cachapoal Valley.

Felipe also worked as head Enologist at William Fevre Vineyard (Maipo Valley) where he received the award for the “Most Innovative Wine in Chile 2012” by El Mercurio (most important newspaper in Chile) and “Revelation Wine of 2012” by Descorchados (famous wine guide in Chile).

ABOUT THE WINERY:

Founded in 2013 by Felipe Uribe, 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.

Information © Andes Plateau – All Rights Reserved.

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March Wine Club Pairing Recipe

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Beef Empanadas

Chilean Beef Empanadas

INGREDIENTS:

  • For the Filling:
    • 2 pounds of ground beef (90% Lean)
    • 1 cup beef broth
    • 3 large or 4 medium onions chopped into small cubes
    • 2 tablespoons all-purpose flour
    • 2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)
    • ½ teaspoon ground cumin
    • salt and pepper
    • 4 tablespoons vegetable oil
    • Optional:
      • 20 black olives
      • 40 raisins
      • 4 hard-boiled eggs
  • For the dough:
    • 1 cup whole milk
    • 1 cup of warm water
    • 1 tablespoon salt
    • 1 kilo or 2 pounds of all-purpose flour
    • 2 eggs
    • 6.5 oz of melted shortening, warm

DIRECTIONS:

  1. For the Filling:
    1. Always prepare it the day before.
    2. In a large saucepan, heat the oil and fry the meat until lightly browned about 8 minutes. Add the paprika, salt, pepper, and cumin, and saute for a few minutes.
    3. Add the broth and simmer for 30 minutes over low heat. 
    4. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes.
    5. Add the flour and stir well and adjust the seasoning if necessary. Cook two more minutes. Cool and refrigerate.
  2. For the dough:
    1. Make a brine with the milk, water, and salt, and stir to dissolve the salt. Mix the flour and eggs in a large bowl or a stand mixer with the paddle attachment and mix for a minute to incorporate.
    2. Add the melted shortening and work a little more. At this point, you will see only crumbs. To form the dough, start adding the brine with the mixer running on low speed until the dough is soft and flexible. If needed, keep adding water.
    3. Separate the dough into 20 portions and cover with a moist cloth.
    4. Preheat the oven to 350°F.
    5. Work each piece individually, rolling until thin, cut in a circle about 7″ and fill with two tablespoons of filling, a quarter of a hard-boiled egg, olives, and raisins if desired. Close by smearing the edge, pressing firmly, and making the folds. Brush with an egg wash before baking.
    6. Bake for 30-35 minutes until golden.
    7. Serve hot.

© Recipe courtesy of Chilean Food & Garden.

MARCH WINE CLUB:

Bold wine Style logoAndesita-Cabernet-Sauvignon-wine-bottleAndes Plateau
Andesita
Cabernet Sauvignon
Maule Valley, Chile

BOLD WINE STYLE

This is an elegant wine with red fruits, spices and black pepper notes. The palate shows great tannin structure and freshness that makes it vibrant and easy to drink. Thanks to its acidity, it becomes a versatile wine that can be combined with a wide variety of flavors and foods.

Varietal: Cabernet Sauvignon
Analysis: 13.2% alcohol / volume
pH: 3.52
Residual Sugar: 2.55
Ac. Total: 5.41
Vineyard Yield: 2 kg/plant
Planted Area: 3 hectares
Appellation: San Clemente, Maule Valley, Chile
Climate: Template temperatures that allow early harvests
Soils: Alluvial soils that have been transported by the river, containing gravel, sand and silt
Winemaker: Felipe Uribe

Harvests and Vinification:
The grapes are tasted and selected carefully. An early harvest allows the wines to achieve freshness and acidity. The process is made by hand, using 12 kilo boxes.

Aging and Storage:
The wines are aged for 10 months in nuetral oak barrels. Additionally we use the 20% of a 2nd hand un-toasted French oak foudre (large wooden vat that holds 3,000 liters). Afterward, the wine is storage for a minimum of 3 month to then be released to the market.

Maule Valley, Chile map

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.

Information © Andes Plateau – All Rights Reserved.

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