Tag Archives: cabernet franc

April Collector’s Wine Club: Iowa

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Collectors Wine ClubPEJU-Reserve-Cabernet-Franc-2019-bottle[224074]PEJU Winery
2019 Reserve Cabernet Franc
Napa Valley, California

BOLD WINE STYLE

This luxurious wine offers beautiful aromatics and a captivating presence. The nose displays a bouquet of dried savory herbs, ripe dark berries, and star anise. On the palate, this wine is nothing short of a masterpiece. The smooth and scrumptious flavors of caramel, integrated dark fruit, and chocolate play off each other beautifully. The wine is complex and layered, with a long smooth finish that coats the palate and leaves a lasting impression.

Analysis: 14.8% alcohol / volume
Varietal: 76% Cabernet Franc, 19% Cabernet Sauvignon, 5% Malbec
Appellation: Napa Valley, California
Aging: French oak, 85% new, 26 months
Harvest: October 2019
Release: October 2024
Cases: 914
Winemaker: Sara Fowler
Accolades: 92 pts James Suckling; 92 pts Wine Advocate

WINEMAKER NOTES:
Peju believes great wines are made in the vineyard and are committed to farming sustainably and naturally to preserve these properties for the long term. The Peju team is certified Napa Green at their Rutherford winery and vineyard. In 2019 all six of their estate vineyards were certified Fish Friendly Farming, as part of their ongoing commitment to sustainability.

VINTAGE:
The beginning of the 2019 growing season was defined by copious rainfall. The long, warm summer saw very few extreme heat events, with foggy mornings setting the stage for vibrant and expressive wines. The long, relatively mild finish to the season, not without its moments of unpredictability, helped to preserve freshness and finesse in the fruit with abundant hang time teasing out great color, structure and soft tannins.

ABOUT PEJU WINERY:
In 1983, Tony and Herta (HB) Peju purchased thirty acres of vines in the famed Rutherford district of Napa Valley. They worked hard to build a winery, plant estate vineyards and raise their family. PEJU remains family-owned with Tony and HB’s two daughters, Ariana and Lisa, guiding the business today. Ariana and Lisa are bringing fresh ideas while maintaining the meticulous focus on quality that began 40 years ago. With its landmark tower and warm hospitality, PEJU Winery is an integral part of the Napa Valley landscape. Learn more here.

Photos and information © PEJU Winery – All Rights Reserved.

Mellow style logoKosta-Browne-Sta.-Rita-Hills-Pinot-Noir-bottleKosta Browne
Appellation Series
2022 Pinot Noir
Sta. Rita Hills, California

MELLOW WINE STYLE

The nose is an intriguing fusion of blackberry blossom and strawberry with a hint of baking spice. The mouth is elegantly structured with bramble fruit notes and bolstered tannins, this wine unfolds on the palate, culminated in a memorable finish.

Analysis: 14.1% alcohol / volume
Appellation: Sta. Rita Hills, California
Varietal: Pinot Noir
pH: 3.64
TA: 5.87 g/L
Vineyard: Mt. Carmel, Rita’s Crown, Bentrock, Radian, John Sebastiano, Sanford & Benedict, Drum Canyon, Our Lady of Guadalupe, Peake Ranch, La Encantada
Clones: 828, 2A, Pommard, 667, 115, 777
Trellising: VSP
Soil: Silica (D.E. marine-based)
Fermentation: 64% stainless steel, 29% concrete, 7% oak; 3% whole cluster
Élevage: 37% new French oak, 42% neutral oak and 21% oak foudre/cask for 16 months; 3% whole cluster

WINEMAKER NOTES:
The Appellation Series embodies Kosta Browne’s unwavering commitment to exploration and the artistry of crafting soulful, thought-provoking wines that pay homage to the world’s extraordinary terroirs.

This microclimate, sculpted over 20 million years ago by a tectonic dance, stands as a testament to nature’s miracles. Mountains, rising from the sea with a clockwise grace, broke free to form the distinctive transverse ranges along the Pacific Coast. This geographical marvel funnels cool coastal fog and wind directly to the vines, solidifying the Sta. Rita Hills AVA as one of the most compelling cool-climate growing regions for Pinot Noir.

The 2022 Sta. Rita Hills Pinot Noir possesses profound aromas of layered boysenberry, blackberry blossom, and a hint of baking spice with bolstered tannins that seamlessly glide across the palate. With focused energy, this wine is composed with a near-everlasting finish.

ABOUT KOSTA BROWNE:
Kosta Browne is a celebrated California winery renowned for its meticulous craftsmanship and expressive Pinot Noir and Chardonnay. Founded in 1997 by Dan Kosta and Michael Browne, the winery began as a passion project and evolved into one of the most sought-after producers of premium wines from the Sonoma Coast, Russian River Valley, and Santa Lucia Highlands. With an unwavering commitment to site-driven winemaking, Kosta Browne sources fruit from esteemed vineyards, blending tradition with innovation to craft wines of depth, elegance, and balance. Today, the winery continues to honor its roots while pushing the boundaries of excellence in California winemaking. Learn more here.

Photos and information © Kosta Browne – All Rights Reserved.

 

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February Wine Club Pairing Recipe

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FEBRUARY WINE CLUB:

Bold wine Style logoHeart-Punto-Final-Cabernet-Franc-Reserve-bottleBodega Renacer
Punto Final Reserva
Cabernet Franc
Mendoza, Argentina

BOLD WINE STYLE

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…

pasta_valentine-blogAuthentic 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:

  1. Set timer, bring a large pot of salted water to boil and add the Spaghetti.
  2. Add pepper to a large sauté pan and slowly heat until you can smell the pepper.
  3. 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.
  4. Add the cheese and a couple of ladles of boiling water to a bowl and mix it until it is creamy like a paste.
  5. 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.
  6. 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.
  7. Add the cheese mixture while the pasta is off the heat. Stir vigorously and mix the cheese throughout the pasta.
  8. 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.
  9. 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.

Information & Photos © Bodega Renacer – All Rights Reserved.
© Recipe courtesy of Saturdays in Rome.

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October Collector’s Wine Club: Iowa

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Collectors Wine ClubDAOU-Lion-2020-bottleDAOU Vineyards
Soul of a Lion 2020
Paso Robles, California

BOLD WINE STYLE

The 2020 vintage marks the 10th anniversary of Soul of a Lion, the true crown jewel of DAOU. It is an emblem of their quest to relentlessly produce unsurpassed Cabernet Sauvignon from the terroir of DAOU Mountain. This is the story of two sons, their beloved father, a history rooted in courage, and a wine called Soul of a Lion.

Analysis: 15.2% alcohol / volume
Varietal: 81% Cabernet Sauvignon, 13% Cabernet Franc, 6% Petit Verdot
Appellation: Adelaida District, Paso Robles, California
Barrel Aging: 22 months in 100% new French Oak
Winemaker: Daniel Daou
Accolades:
• 97 pts. Wine Enthusiast
• 95 pts. Robert Parker’s Wine Advocate
• 94-96 pts. Jeb Dunnuck

WINEMAKER’S NOTES:
Daou-Vineyards-Tasting-Convention“The 2020 vintage presents an alluring profusion of black cherry, mulberry and Oregon blackberry aromas with notes of leather, cigar box and dark chocolate. Hints of desert sage and crème de menthe accent the rich fruit. The palate is silky and voluptuous, delivering loads of currant, cassis, black raspberry and ripe cherry. Notes of fig and baking spice are underscored by earthy tones of dates and truffle. Mature, ripe tannins yield a weighty, velvety texture integrated with a limestone minerality and subtle oak. A lengthy finish leaves lingering impressions of blackberry, plum and espresso with a touch of white pepper. A wine of immense staying power that will evolve favorably for many years to come.” – Daniel J. Daou, Co-Proprietor/Winemaker

“Soul of a Lion is named for our father Joseph, who exhibited unwavering love, passion and courage throughout our lives together. That pursuit of the extraordinary drove us to discover DAOU Mountain—and to embark on a dream decades in the making.” – Georges J. Daou, Co-Proprietor

VINTAGE NOTES:
DAOU Estate wines showcase the visionary talent of Winemaker Daniel Daou and the unrivaled terroir of DAOU Mountain. These wines come from the mountain’s finest vineyard blocks and are made with the utmost passion, investment and intention. The 2020 growing season began on a dry note, followed by much-needed rains in April that replenished the soils and set the stage for healthy canopy growth. Conditions through mid-summer remained mild and steady, with the exception of a rare August thunderstorm. Subsequent heat waves and distant wildfires put DAOU Mountain to the test heading into harvest, yet despite the challenges the 2020 vintage produced some of the most complex wines yet.

ABOUT THE WINERY:
Rediscovered by brothers Georges and Daniel Daou in 2007, DAOU Mountain was originally celebrated decades earlier as a “jewel of ecological elements” by renowned winemaker André Tchelistcheff. Their search for the perfect terroir led them to these steep slopes rising 2,200 feet above sea level, blessed with the rare calcareous clay soils found in the world’s finest wine regions. With a passion for crafting exceptional yet accessible wines, the Daou brothers transformed the Adelaida District into a global benchmark for Cabernet Sauvignon and Bordeaux varieties. DAOU is committed to creating extraordinary wines, fostering emotional connections, and offering elevated experiences filled with life’s greatest joys. Learn more here.

Photos and information © Daou Vineyards – All Rights Reserved.

Bold wine Style logoOur-Lady-Guadalupe-Pinot-Noir-bottleOur Lady of Guadalupe
Pinot Noir 2022
Santa Rita Hills, California

BOLD WINE STYLE

The 2022 Our Lady of Guadalupe Pinot Noir pours a dark persimmon core with a lucid rose hip rim. Laden with elegant aromatics, notes of bright raspberry and bing cherry develop into darker tones of black cherry, mocha and mahogany. On the palate, the entry is scrumptiously soft with cranberry crunch, ripe strawberry, redcurrant and a touch of maritozzo. Typical of the Sta. Rita Hills, the finish is lined with minerality and some saline hints with closing touches of fennel and anise.

Analysis: 14.8% alcohol / volume
Varietal: 100% Pinot Noir
pH: 3.76
TA: 5.55 g/L
Appellation: Sta. Rita Hills, California
Clonal Selection: All from “Our Lady of Guadalupe Vineyard” – 828, 777, Pommard 4, 667, 459, 115, Swan, Calera
Élevage: Aged in French Oak for 10 months, 49% New
Cooperage Selection: Alain Fouquet, Francoise Freres, Cadus, Ermitage and Damy
Winemaker: Dave Phinney
Accolades:
• 96 pts. Decanter
• 95 pts. Editor’s Choice – Wine Enthusiast
• 94 pts. Vinous – Antonio Galloni

WINEMAKER NOTES:
“Every year, we learn more about the intricacies of our special vineyard in the western – end of the Sta. Rita Hills. Coming off the heels of our successful inaugural vintage, the 2022 OLG Pinot Noir is a continuation of our quest to produce a wine that captures the Our Lady of Guadalupe vineyard , the vintage and the terroir it inhabits. Sandy loam and diatomaceous earth soils and the constant barrage from coastal winds, force our vines to focus their energy on producing concentrated berries, exemplified by the low yields. In 2022, we incorporated more sections of our vineyard and two additional clones — the famous Swan and Calera clones — to achieve a higher degree of complexity in the resulting wine. And while we do 95% of our winemaking in the vineyard, we experimented in the cellar with different types of barrel toasts, forest origins and cooperages to see what pairs best with each clone, furthering our goal of complexity.” – Dave Phinney, Winemaker.

ABOUT THE WINERY:
Our Lady of Guadalupe Winery, nestled in the Sta. Rita Hills AVA in California, is the realization of a dream by renowned winemaker Dave Phinney. Purchased in 2015, the vineyard underwent a meticulous transformation, restoring its soil health and planting vines by 2018. The winery focuses on producing world-class Pinot Noir and Chardonnay, utilizing unique clones and sustainable practices. The vineyard’s name honors Mary, mother of Jesus, symbolizing protection and peace for the team. Phinney’s dedication to quality and attention to detail is evident in every aspect of the winery, from soil management to clone selection. Each decision is made with the goal of creating exceptional wines that reflect the terroir of the land. Still family-run, the winery embodies Phinney’s passion for crafting extraordinary wines while celebrating the beauty of the Sta. Rita Hills region​. Learn more here.

Photos and information © Our Lady of Guadalupe – All Rights Reserved.

Quattro-Theory-2021-Cabernet-Sauvignon-bottleQuattro Theory Wines
Cabernet Sauvignon 2021
Napa Valley, California

BOLD WINE STYLE

The classic Napa Valley varietal character is the star in this Cabernet Sauvignon, with the tannins and texture supporting the smooth fruit flavors. The wine’s balance and freshness make this a particularly food-friendly red wine.

Analysis: 14.5% alcohol / volume
Varietal: 84% Cabernet Sauvignon, 7% Merlot, 6% Malbec, 2% Petit Verdot, 1% Cabernet Franc 
Clones: Cabernet Sauvignon: Clone 4 (Landon’s Favorite), Clone 7, Clone 8 | Merlot: 181 | Malbec: Clone 595 | Petit Verdot: Clone 7
Appellation: Napa Valley, California
Aging: 15 months in 100% French Oak Barrel (45% new)
Winemaker: Landon Donley
Release Date: July 2023
Suggested Pairings: Grilled rack of lamb with fresh herbs, ribeye steak with sautéed mushrooms and braised short ribs.

VISION:
Winemaker Landon Donley seeks to showcase the freshness and classic varietal character of the highest-quality Napa Valley Cabernet Sauvignons. Every aspect of the winemaking process is intentionally designed to ensure the wine’s structure supports and enhances the varietal character, resulting in a wine that overdelivers on quality and shows beautiful integration upon release.

VINEYARDS:
This Cabernet is structured primarily around valley floor fruit from two of their estate vineyards located in the St. Helena AVA, offering ripe fruit character, good structure and a smooth, long finish. Further complexity and elegance is added to the blend with the addition of estate mountain vineyards from AVAs including Mt. Veeder and Atlas Peak. The grapes are harvested by hand at night in small lots over the course of a few weeks, picked only when at the level that meets their style.

Quattro Theory - Vineyard Sourcing Map

© Quattro Theory Wines – Vineyard Sourcing Map

WINEMAKER NOTES:
The cellar is set up with every step intentionally designed to emphasize natural aromatics and varietal character. The grapes are chilled to 40°F to heighten aromatics and minimize astringency, then sorted by cluster then berry by our optical sorting system before undergoing a three-to-five-day cold soak. Careful yeast selection and an even, moderate fermentation temperature is key in maintaining the wine’s sense of place. Tannin extraction is constantly analyzed so the wine can be drained off the skins at the ideal flavor, concentration, structure and color, then finish fermenting to dry. The preliminary blend is assembled once the wine completes malolactic fermentation in tank to ensure integration, and ages in a selection of custom-toasted new and used French oak barrels from select coopers.

ABOUT THE WINERY:
Quattro Theory wines capture the truest expression of Napa Valley bringing together four defining elements: winemaker Landon Donley’s intentional vision, quality vineyards, precision winemaking and experience with food and friends. Seriously made to be easily enjoyed. Learn more here.

Photos and information © Quattro Theory Wines – All Rights Reserved.

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July Premium Wine Club

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Bold wine Style logoBroken_Earth_CV-Reserve-Cab-Franc-2019-Bottle-ImageBroken Earth Winery
2019 CV Reserve
Cabernet Franc
Paso Robles, California

BOLD WINE STYLE

This crop was a much anticipated one. It has a very robust style that retains elegance and finesse. It is quite firm on the palate but the masses of spicy fruit and balancing oak compliment the grip nicely. The color is deep and intense reflecting the wine’s brooding nature. Bright natural acidity will ensure this wine ages for many years. Only new oak is used and the average aging is 23 months.

  • Analysis: 15.2% alcohol / volume
  • Varietal: 100% Cabernet Franc
  • Appellation: Paso Robles, California
  • pH: 3.58
  • Residual Sugar: 2 g/L
  • Total Acidity: 5.52 g/L
  • Harvest Date: October 2019
  • Bottling Date: March 2022
  • Accolades: 92 pts. – Wine Enthusiast

Winemaker Notes:
“The term CV refers to the original vineyard holdings on our estate, Continental Vineyards, and this very limited wine is only produced in exceptional vintage years. In 2019, we achieved perfect fruit ripeness, resulting in a wine of outstanding depth. Cabernet Franc is a significant Bordeaux variety that figures prominently in the “right bank” styles of Pomerol and St. Emilion. In the climate of Paso Robles, Cabernet Franc ripens on its own. We are excited to release this 100% varietal.” – Chris Cameron, Winemaker

Bold wine Style logoBroken_Earth_CV-Reserve-Studium-2020-Bottle-ImageBroken Earth Winery
2020 CV
Studium
Estate Grown
Paso Robles, California

BOLD WINE STYLE

The 2020 Studium is the only proprietary blend in the CV line. It is only produced in years where the grapes are of the highest quality. Studium is a medium-bodied wine with soft inviting tannins. Packed with bright plum and cherry flavors and aromas of dried flowers. The balance of acid and tannin will ensure that this wine will age gracefully and slowly. The wine will pair beautifully with roasted duck and a nice steak.

  • Analysis: 15.4% alcohol / volume
  • Appellation: Paso Robles
  • pH: 3.71
  • Residual Sugar: 1.1 g/L
  • Total Acidity: 6.3 g/L
  • Harvest Date: October 2020
  • Bottling Date: May 2023

Winemaker Notes:
“Latin for “the house of learning”, the 2020 Studium is a proprietary blend that is made early after pressing. It is first aged in neutral French barrels for 12 months, then transferred to second year French oak for just the right soft touch of sweet oak. Harvested late October 2020, the grapes for Studium were gently de-stemmed and immediately inoculated with yeast. Two pump-overs a day completed the fermentation, the wine was then pressed, the malolactic fermentation was initiated.” – Ben Mayo, Winemaker

About Broken Earth Winery:

50th-Year-Logo_Green-800x802Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries. 

Continental Vineyards (CV) grew grapes for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing.  This tradition continues today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region. 

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Information & Photos © Broken Earth Winery – All Rights Reserved.

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July Collector’s Wine Club: Iowa

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Collectors Wine ClubTrujillo-Lamoreaux-cabernet_bottleTrujillo Wines
Lamoreaux Vineyard
2021 Reserve
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

This wines comes forth big, rich and plush with a bright and focused signature expression of great old-world Cabernet Sauvignon. Lavish silky aromas of red currant, spice, black cherry, dark cocoa powder with subtle hints of sage, sweet black licorice, and sweet tobacco leaf. The wine enters the palate with a firmness that gives way to full uplifting layers of voluminous red and dark fruit flavors. It is firm with bright acidity, attributed to the cooler growing region, that laces this wine seamlessly together to carry it forward for many years to come.

Analysis: 14.7% alcohol / volume
Varietal: 92% Cabernet Sauvignon, 8% Cabernet Franc
pH: 3.72
TA: 5.7 g/L
RS: 0.3 g/L
Appellation: Napa Valley, Oak Knoll AVA, Lamoreaux Vineyard
Maturation: Aged 22 months, 100% French Oak (85% New Barrels)
Bottled: July 11, 2023
Cases Produced: 62

VINEYARD:
The Lamoreaux Vineyard is located toward the southern end of Napa Valley on the western foothills of the Oak Knoll District AVA. The vineyard’s proximity to the San Pablo Bay imparts more of a marine influence. The cooler and more moderate climate along with longer fruit hang time on the vines allows for a slow and subtle ripening, giving this wine an uplifting brightness in its fruit expression and overall structure. Wines from this area will express finesse, great texture, and elegant complexity.

WINEMAKER’S NOTES:
“I am not only excited for this first Trujillo Lamoreaux Reserve, but proud of the many stratums of history this vineyard and the Lamoreaux family have with me. Enjoy! Drinking great now with decanting through to 2035.” – Michael Trujillo, Winemaker

Bold wine Style logoTrujillo-Madelyn_Red-bottleTrujillo Wines
2021 Madelyn
Red Wine Cuvée
Napa Valley, California

BOLD WINE STYLE

This blend composition conveys an enticing, elegantly rich style with an extremely silky personality. Its provoking aromatics and flavors are nicely woven together to show off its plush aromas of spicy black fruits, cedar, sweet vanilla, spice and a hint of cola. Generous flavors of dark cocoa, black raspberry, and licorice roll on-and-on to a smooth, gorgeous finish.

This elegant wine is an easy choice for any and all casual settings with your friends and family, paired with your favorite comfort foods. Delicious and pleasing anytime, think of Madelyn Red Wine Cuvée like a favorite pair of blue jeans— the perfect fit for everyday occasions! Definitely approachable upon release, however, this Madelyn red wine ages gracefully in the bottle. Enjoy now and often!

Analysis: 14.6% alcohol / volume
Varietal: 35% Cabernet Sauvignon, 28% Syrah, 18% Merlot, 11% Cabernet Franc, 8% Malbec
pH: 3.65
TA: 5.6 g/L
RS: 0.5 g/L
Appellation: Napa Valley, Rutherford, St. Helena, Oak Knoll AVA
Maturation: Aged 22 months, 100% French Oak (65% New Barrels)
Bottled: July 11, 2023
Cases Produced: 228

ADDITIONAL VINTAGE NOTES:
This captivating red wine is created from the same prestigious and incredible grapes that go into the creation of Trujillo Napa Cabernet Sauvignon. All rock star vineyards! The Madelyn Red Wine Cuvée gets the same royal treatment that the Trujillo Napa Cabernet receives. All French oak aged and the fruit is the same amazing quality vineyards. In this 2021, the team at Trujillo brings forth some Syrah which pushes the plushness in the wine even further. The blending of rich Cabernet Sauvignon as the foundation, complemented with a liberal amount of Syrah, plus a touch of Merlot to broaden and flesh out the base. Add in come Cabernet Franc to heighten the beautiful aromatics and it all ties into perfect harmony. A pleasant, inviting red wine blend that is approachable on release, yet only improves with time in bottle.

WINEMAKER NOTES:
“In life, as in winemaking, a blend of great things often results in something fun and unique. Daily experiences, great and small, become even more remarkable when shared with those we love. I personally feel blessed to share each day with my beautiful daughter, Sophia. In her tribute, I am proud to make Madelyn Red Cuvée, a wine that expresses the joy I experience with her in my life. The wine’s name comes from her middle name: Sophia Madelyn Trujillo.” – Michael Trujillo, Winemaker

© Photo by Trujillo Wines
© Photo by Trujillo Wines
© Photo by Trujillo Wines
© Photo by Trujillo Wines
© Photo by Trujillo Wines
© Photo by Trujillo Wines

ABOUT THE WINERY:
Michael Trujillo established Trujillo Wines in Napa Valley, California. For over 30 years, they’ve focused on crafting exceptional small-batch wines that capture the essence of the region. The Trujillo label is a unique reflection of Michael’s journey. His family crest, of Spanish descent, is adorned with the Colorado Ram and California Bear, symbolizing his roots and his Napa home. Delicate Colorado Blue Columbines, his late wife’s favorite flower, are tucked within the crest. A ribbon bearing the word “Fortaleza” (Spanish for strength) speaks to the dedication behind each bottle. The label’s wood grain texture evokes Michael’s love of woodworking, while three notches at the top subtly mark each decade of his Napa Valley winemaking adventure.

Their tasting room in Saint Helena provides a welcoming space for wine enthusiasts to explore and enjoy their offerings, but lucky for us, our Collector’s Club members can try these wines in our July club offerings! In the meantime, learn more about Michael’s story here.

Photos and information © Trujillo Wines – All Rights Reserved.

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May Premium Wine Club

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Bold wine Style logoAndes-400-Bottle-ImageAndes Plateau
400 2019
Cabernet Sauvignon
Maipo Valley, Chile

BOLD WINE STYLE

  • Analysis: 13.5% alcohol / volume
  • Varietal: 88% Cabernet Sauvignon, 8% Syrah, 3% Cabernet Franc, 3% Merlot
  • Appellation: Maipo Valley, Cajón del Maipo
  • pH: 3.59
  • Residual Sugar: 1.63
  • Total Acidity: 5.45
  • Vineyard Yield: 1.5 kg/plant
  • Planted area: 3 hectares

Bold wine Style logoAndes-Plateau-Bottle-ImageAndes Plateau
700 2021
Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Varietal: 82% Cabernet Sauvignon, 12% Syrah, 3% Cabernet Franc, 3% Carignan
  • Appellation: Maipo Valley, Cajón del Maipo
  • pH: 3.6
  • Residual Sugar: 1.59
  • Bottle Aging: 10 months minimum
  • Year: 2017
  • Vineyard Yield: 1.5 kg/plant
  • Planted area: 3 hectares

Both of these elegant wines feature hints of red fruits, graphite, and spices. On the palate, they reveal freshness, intensity, and depth. with red fruits, graphite and spicy notes. Thanks to their acidity, they are versatile wines that can be combined with a wide variety of flavors and foods.

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

CLIMATE:
In the growing time, the temperatures are lower, allowing the wines to achieve less degrees of alcohol, lower pH and high acidity.

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. They use pure native yeasts. The Cabernet Sauvignon is fermented in stainless steel tanks, while the Syrah, Carignan and the Cabernet Franc are fermented in open tanks to facilitate “Pigeage” (grinding with feet). This process is an essential part of their wine mixture. They limit the pump-over process to the minimum and taste their wines daily until the desired results are achieved.

AGING AND STORAGE:
The wines are aged for 15 months in 3rd and 4th use oak barrels. Additionally, they use an untoasted french oak foundre of 3000 liters. Afterward, the wine is stored for 6 months before being released to the public.

ABOUT THE WINERY:
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.

WINEMAKER / FOUNDER: FELIPE URIBE
After studying agriculture and working two years in San Pedro Vineyards (Chile), Felipe Uribe studied at Polytechnic University in Madrid (Spain) where he got his Masters degree in Viticulture and Enology.  He returned to Chile and worked at Santa Helena Vineyard. Looking for new challenges, he went to California and worked for La Crema Winery in Sonoma Valley.  After returning to Chile, he worked as Chief Winemaker for Miravalle Vineyard, which is located on the upper part of Cachapoal Valley. While working as head Enologist at William Fevre Vineyard (Maipo Valley) his wine was recognized as “Chile’s Most Innovative Wine of 2012” by El Mercurio, the most important newspaper in Chile. His wine was also awarded the “Revelation Wine of 2012” by Descorchados, the famous wine guide in Chile.  Learn more about the winery here.

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

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March Premium Wine Club

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Bold wine Style logobg_pn_eulenloch_2019-1661470498969Belle Glos
2021 Eulenloch
Pinot Noir
Napa Valley, California

BOLD WINE STYLE

Dark ruby red, with aromas of dried cherry, raspberry, blueberry and cedar. A rich opulent wine, offering flavors of ripe plum, blackberry, cocoa, black licorice and dried herbs. This wine is bold and well-balanced with lively acidity and refined tannins.

VINEYARD NOTES:
The Eulenloch Vineyard is located in the Carneros region of Napa Valley and its predominantly comprised of clay soils which retain water but are remarkably shallow. When combined with the cool coastal breeze, these characteristics provide ripe fruit that is complex and nuanced. Eulenloch Pinot Noir offers structure, suppleness, length, and depth.

ABOUT THE WINERY:
Owner/winemaker, Joseph Wagner chose the name Belle Glos (pronounced “BELL GLOSS”) to honor his grandmother, Lorna Belle Glos Wagner. Lorna was a co-founder of Caymus Vineyards, an inspirational figure to Joseph and an avid lover of Pinot Noir. Belle Glos showcases distinctive Pinot Noirs produced from California’s most noteworthy coastal wine-growing regions. Although each vineyard location lies near the Pacific Ocean, the climate differences are significant for each. Learn more here.

Information & Photos © Belle Glos – All Rights Reserved.

Bold wine Style logoBeaulieu-Vineyard-Tapestry-NV-Red_750_bBeaulieu Vineyard
2019 Tapestry Reserve
Red Blend
Napa Valley, California

BOLD WINE STYLE

Blending five Bordeaux-heritage grape varieties grown within the Napa Valley, this blend came together seamlessly, offering nuance, complexity and balance. The Cabernet Sauvignon, exhibits a bounty of dark bramble berry fruits, with notes of blackberry, boysenberry, blueberry cobbler, wild black cherry and red currant, alongside notes of root spice, ginger, and musky perfume. The Merlot adds vibrancy and riper notes of black raspberry and dark plum, while also softening the tannins, contributing to a velvety-rich, supple mouthfeel. Malbec adds fresh raspberry notes, while the Cabernet Franc and Petit Verdot complete the blend with darker berry fruits and savory spices, alongside delicate floral and woodsy nuances of black pepper, cedar, forest floor and wild sage. Well integrated notes of mocha and caramel, having been aged in new French oak barrels, heighten the overall aromatic expression, and lengthen the spiced multi-layered finish. The firm, grippy tannins lead to a sense of depth, and will ensure the wine’s ability to age for many years to come. A classic example uniting old world techniques with new world winemaking, all while showcasing the true elegance, generosity and allure of Napa Valley.

WINE DETAILS:

  • Analysis: 14.7% alcohol / volume
  • Varietal: 63% Cabernet Sauvignon, 15% Malbec, 13% Merlot, 5% Cabernet Franc, 4% Petit Verdot
  • Appellation: Napa Valley, California
  • pH: 3.72
  • Oak Treatment: 19 months of agin in French Oak (60% new barrels)
  • Critical Acclaim:
    • 93 Pointes – JamesSuckling.com
    • 92 Points – Wine Spectator

WINEMAKING:
The team at Beaulieu Vineyard tailored the winemaking for each varietal to best capture the personality of both the vintage and specific vineyard blocks. Optical sorting, cold soaking and gentle pumpovers along with in-barrel malolactic fermentation all contributed to this wine’s richly textured and complex flavors. Aging in roughly 60% new French oak barrels for 19 months complimented the wine’s impressive depth and freshness. Beaulieu Vineyard’s Winemaker, Trevor Durling, presides as only the fifth winemaker in the winery’s 119-year history. A native Californian, Trevor was raised in Sonoma County, the heart of Northern California’s wine country. With a love of agriculture, science and cuisine, Trevor pursued his studies at the University of California Davis in the Viticulture and Enology program. As winemaker at Beaulieu Vineyard, Trevor incorporates his passion for creating fine wines, while preserving the heritage and legacy of Beaulieu Vineyard.

VINEYARD:
Since its inception in 1990, their Tapestry Reserve has always been a tribute to their French heritage and a nod to the classic Bordeaux blends and Clarets that are world-renowned.  Varietals are always sourced from a selection of specific vineyard blocks of top-quality grapes that give Tapestry the combined attributes of terroir expression and a round, approachable tannin structure. Roughly half of the Cabernet Sauvignon was grown on the famous western benchland of the Rutherford American Viticultural Area (AVA) and the balance from the Calistoga, Oakville, and St Helena AVAs. The Merlot, Petit Verdot and Malbec are sourced exclusively from their estate vineyards in Rutherford. Two styles of Cabernet Franc lend complexity and intrigue: one from cooler Sonoma Valley providing fresh acidity and a slight herbal character; the other from warmer Calistoga adding ripe and expressive red fruit notes.

ABOUT THE WINERY:
One of the longest continually operating wineries in Napa Valley, Beaulieu Vineyard came to be in 1900, when Georges de Latour’s wife, Fernande, first laid eyes on that land that would later become the Rutherford vineyard. She said, “Quelle beau lieu!”, or “What a beautiful place!” Shortly thereafter, de Latour sold his thriving cream of tartar business, bought the four-acre ranch, and founded Beaulieu Vineyard with the vision of making Napa Valley wines that would rival those of his native France. Learn more here.

Information and Photos © Beaulieu Vineyard – All Rights Reserved.

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Maison Ventenac Pierre

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Caramelized-Onion-Asiago-Roast-Beef-Sliders-9-of-14

Photo © Yellow Bliss Road

Caramelized Onion & Asiago Beef Sliders

INGREDIENTS:

  • 2 tablespoons Chef Shamy French Onion Butter
  • 1 large yellow onion
  • 12 slider buns mini burger buns
  • 1 pound deli sliced roast beef, the more rare, the better
  • ½ cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 cup  fresh Asiago cheese shredded

Topping:

  • 3 tablespoons Chef Shamy French Onion Butter melted
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon finely shredded Asiago cheese

DIRECTIONS:

  1. Melt 2 tablespoons of Chef Shamy French Onion Butter in a large skillet over medium heat. Add the onions and reduce the heat to medium-low. Cook, stirring occasionally, until lightly caramelized (softened and browned), about 25-30 minutes. *If the onions start to become dry or burnt, add 1-2 tablespoons of water to the skillet (I had to do this twice). You can also try turning down the heat a bit.
  2. Preheat oven to 350°F.
  3. Thinly slice the roast beef into strips and add them to the skillet. Stir in the beef broth and Worcestershire sauce. Bring to a simmer over medium heat and cook for 5 minutes. Drain off any excess liquid (you don’t want it soaking into the slider buns and making them mushy).
  4. Separate the buns in half so you have a “slab” of tops and a “slab” of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Lay the bottom buns out in a 13 x 9-inch baking dish.
  5. Using a slotted spoon to drain any excess liquid, evenly arrange the meat mixture over the bottom buns. Sprinkle the shredded Asiago cheese evenly over the meat. Cover with the top slab of buns.
  6. Brush the tops of the slider buns with the melted French Onion Butter. Sprinkle on 1 tablespoon of finely shredded Asiago cheese and chopped parsley.
  7. Bake in the preheated oven for 20 minutes, or until cheese is melted and tops are lightly browned.

© Recipe and Photo courtesy of Yellow Bliss Road. All rights reserved.

MARCH WINE CLUB:

Mellow style logoVentenac_Pierre_wine-bottleMaison Ventenac
Pierre.
Cabernet Sauvignon, Cabernet Franc
Pays d’Oc IGP, France

MELLOW WINE STYLE

Aromas of ripe pepper and blackcurrant. Roundness and a silky structure with notes of blackcurrant on the palate. A fresh and lingering finish.

Analysis: 13% alcohol / volume
Varietal: 50% Cabernet Sauvignon, 50% Cabernet Franc
Appellation: IGP Pays d’Oc, France
Soil: Clay-limestone soil
Plots: La Condamine, Bourdichou et les Plos
Yield: 50 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Sorting, fully crushed. Pre-fermentary cold maceration for 5 days at 6°.
Fermentation: At 28° in 300hl stainless steel tanks. No sulphite vinification. Indigenous yeast. Daily pump-overs. Vatting length: 25 days. Malolactic fermentation. Racking.
Maturation: Aging on fine lees with micro oxygenation (3 months)

WINEMAKER’S NOTES:
“For this vintage our work will focus simply on wrapping the authoritative power of the Cabernet Sauvignon in a velvet glove through precise vinification with no sulphur and only natural yeasts (yeasts that are naturally present on the grape skins). Authority, velvet glove, that was the way my grandfather worked. “Cheers!” Pierre, and thank you.” – Maison Ventenac, Stephanie et Olivier Ramé

Information & Photos © Maison Ventenac – All Rights Reserved.

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March Wine Club Pairing Recipe

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Blue Cheese Stuffed MushroomsBlue Cheese Stuffed Portobello Mushrooms

INGREDIENTS:

  • 2 large portabello mushroom caps
  • 2 ounces crumbled blue cheese
  • 2 teaspoons bread crumbs

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. Remove any additional left behind stem from mushroom cap and discard.
  3. Place Portobello mushrooms, brown gill side up, on a baking sheet.
  4. Spoon 2 oz. of crumbled blue cheese into each mushroom cap.
  5. Top with 1 teaspoon each of bread crumbs on the blue cheese.
  6. Bake mushrooms in the oven for 20 minutes and serve immediately while creamy and hot.

© Recipe courtesy of Salty Side Dish.

MARCH WINE CLUB:

Mellow style logoVentenac_Reserve_Jeanne_wine_bottleMaison Ventenac
Réserve de Jeanne.
Syrah, Cabernet Franc
Cabardès, France

MELLOW WINE STYLE

A fresh expression of its terroir: intense aromas of red fruits with spicy notes. A well-balanced structure and elegant tannins.

Analysis: 13% alcohol / volume
Varietal: 60% Syrah, 40% Cabernet Franc
Appellation: AOP Cabardès, France
Soil: White limestone soil
Plots: Calbet le Haut, La Grande Garenne, Le Four à Chaux, Les Plos
Yield: 50 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Sorting, fully crushed. Pre-fermentation, cold maceration for 5 days at 6º. Fermentation at 28º in 300 hl stainless steel tanks. No sulfite vinification. Indigenous yeast. Daily pump-overs.
Vatting Length: 30 days. Malolactic fermentation. 
Maturation: 30% of the blend, 12 months in 225 oak barrels, 70% of the blend, cement vats with macro oxygenation.

WINEMAKER NOTES:
“I don’t know whether Jeanne would have liked this wine but what’s certain is that she would have loved its name, and what it means for us: this wine is our uncompromising interpretation of a Cabardès, that is to say a fresh but tender wine, a correct but comfortable wine. Built around Cabernet Franc and oceanic Syrah, the Réserve de Jeanne veers away from the typicalities of the region.” – Maison Ventenac, Stephanie and Olivier Ramé (pictured below)

ABOUT MAISON VENTENAC:
The team at Maison Ventenac is deeply rooted in their terroir and firmly dedicated to it. The wines they create are ever more specialized: using alternative methods with no sulfites; with indigenous yeasts, more intense, and better-controlled punching-down. Their wines are matured with complete respect for the juice, to preserve the pure, fresh expression of Cabardès’ grapes. The result of these advances is presented in their ranges of characterful wines. Learn more here.

Ventenac Winery and owners picture

Information & Photos © Maison Ventenac – All Rights Reserved.

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February Wine Club Pairing Recipe

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heart shape pizza with wine glassesPizza Dough for Two

Just in time for Valentine’s Day… because who doesn’t love pizza?! Pour up a glass of the High Camp Estate Cab and get creative in the kitchen with your loved one. Shape the pizza dough into a heart and embellish it with your favorite toppings! Feel free to go the extra mile, even cutting pepperonis into heart shapes if you fancy – no judgment here.

INGREDIENTS:

  • 2 cup all purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon dry yeast
  • 1 teaspoon honey or sugar
  • ¾ cup warm water

DIRECTIONS:

  1. Measure the water in a measuring cup then add the yeast and honey. Let it activate for 5 minutes.
  2. While the yeast is activating, measure out the flour and salt, add it to a stand mixer bowl. You can use a regular bowl and a wooden spoon if you don’t have a stand mixer. After the 5 minutes are up, add in the yeast water mixture and knead the dough for 5 minutes. The dough will be soft and a little sticky.
  3. Transfer the pizza dough to a well oiled bowl, making sure to rub the top of the pizza dough with some oil as well to keep it from forming a crust. Cover the pizza dough with a heavy towel, set it in a warm place and let it rest for 1 hour.
  4. Press the dough down, shape it into a ball again. Cover with heavy towels and let it rise again in a warm place for another 2 hours.
  5. When the dough is ready, preheat the oven to 450°F. Sprinkle some semolina on your baking sheet and spread the pizza dough onto the baking sheet using floured hands. Add your toppings and bake for 15 minutes making sure to rotate the pizza halfway through to ensure even baking. Enjoy!

© Recipe courtesy of Lifestyle of a Foodie.

FEBRUARY WINE CLUB:

Bold wine Style logoHigh-Camp-Wine-Cabernet-Sauvignon-bowHigh Camp
Estate Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

Rich dark red color. Raspberry, blueberry, boysenberry with hints of leather, and black pepper.  Full-bodied, concentrated, lots of supple tannins with a round smooth finish, supported by blue fruit, vanilla, and cinnamon from the oak.

Analysis: 14.1% alcohol / volume
Varietal: 75% Cabernet Sauvignon, 15% Sangiovese, 5% Petite Verdot, 5% Cabernet Franc
pH: 3.62
Vineyard: 100% Estate Fruit from San Miguel, Paso Robles AVA, California
Aging: Aged for seven months in 20% new French Oak, blended, then additional aging
Cases: 360

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Perfect pairing for homemade stews, steak, BBQ, pasta and pizza.

WINEMAKER NOTES:
The High Camp Estate Cabernet Sauvignon is a complex blend of five separate blocks and four different varieties. Two blocks of Cabernet Sauvignon form the core blend. The upper block provides forward fruit, and the lower block brings complex mineral flavors to the wine. 15% Sangiovese from low yielding vines planted in sandy soils adds bold dark fruit, while 5% Petite Verdot from chalky soils on sloping hills adds dense dark fruit complexity to the blend. Rounding out the blend is 5% Cabernet Franc sourced from our highest elevation vineyard. The steep slope and chalky calcareous soils bring dense fruit and tannic structure to the final blend. Each variety was picked at optimal ripeness, destemmed, and fermented in the one ton open top bins for three weeks. Once fermentation was completed the wines were aged for seven months in 20% new French Oak. The final blend was assembled and the wine was returned to barrels for additional aging.

ABOUT HIGH CAMP:
High Camp sits perched atop the rolling hills of San Miguel, California. It was once dotted with roaming sheep and cattle, and today is part of the acclaimed Paso Robles AVA. Its deep, alluvial sandy loams and clay pushed up from terraces of ancient river bottoms to provide fertile soil for growing premium wine grapes of many varieties. This, combined with varying sun exposure all around the property, provides ideal conditions for growing world-class wines from ten different varietals that grow in the 75-acre vineyard. The family that purchased the property in September of 2020 comes from generations of farming and ranching in California, and has made it their dream to put their rustic hilltop sanctuary, and its new wines, on the map alongside other artisan wineries in the area. The couple, Megan and Spencer manage the property today. Their modern style and artistic spirits are infectious, and every conversation beams with the pride they take in providing a gathering place for family and friends to celebrate life together. Learn more here.

Megan-Spencer-High-Camp-Wines

© Photo of Megan and Spencer – High Camp Wines

Information & Photos © High Camp  – All Rights Reserved.

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