Tag Archives: Geyser Peak Winery

Geyser Peak Walking Tree Merlot

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AUGUST WINE CLUB:

Bold wine Style logoGeyser_Peak_Walking_Tree_Merlot_bottleGeyser Peak Winery
Walking Tree
Merlot
Alexander Valley, California

BOLD WINE STYLE

This Alexander Valley Merlot shines with attractive garnet hues and a bouquet of dark fruit, mature plums and hints of nutty Italian Panforte. The rich palate follows suit with warm spices and crushed raspberries. Ample tannins bring a wonderful presence to the palate, offering good body and grip, balanced nicely with a silky finish.

WINE DETAILS:

  • Varietal: 94% Merlot, 5% Cabernet Sauvignon, 1% Malbec
  • Appellation: Alexander Valley, California
  • Analysis: 14.4% alcohol / volume
  • pH: 3.67
  • Residual sugar: 1.03 g/l
  • Total Acidity: 5.57 g/l
  • Critical Acclaim: 91 pts James Suckling 2019

VITICULTURE:
The vintage benefited from moderate weather and only saw a few heat spikes throughout the growing season. The majority of the season’s rainfall arrived shortly before budbreak, providing ideal conditions for the vines at a key time in their growth cycle.

VINIFICATION:
The grapes were hand-picked, followed by a cold soak and gentle pump-overs during fermentation. This produced a wine of substantial structure. The wine is then aged for 24 months in French Oak barrels.

INTERESTING FACT:
The Geyser Peak Walking Tree label honors the rich history of Alexander Valley Cabernet Sauvignon.  However, while exploring Bordeaux varieties for their flagship Walking Tree Cabernet Sauvignon, the winemaker was inspired to make a varietal Merlot given the exceptional quality of fruit.

ABOUT THE WINERY:
Geyser Peak Winery has a long and storied history. Founded in 1880, it became the 29th bonded winery in California, and was named for the tremendous view of Geyser Peak Mountain directly outside the winery’s window. The brand has seen a storied past of over 140 years, founded by a local family, changing hands multiple times including management by corporate interests. Today, Geyser Peak has proudly returned to its roots as a familyowned-and-operated business, sourcing fruit from famed winegrowing regions of California. The essence of California terroir can be tasted throughout the range of Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.

chocolate-mousse-dish-blogEasy Chocolate Mousse

INGREDIENTS:

  • 1 ½ cups cold heavy cream, divided
  • 1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces)
  • Garnish options: grated chocolate or crunchy toppings, such as chopped nuts, toffee, or brittle

DIRECTIONS:

  1. Heat ½ cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt.

  2. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.

  3. Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer ½ cup to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.

  4. Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.

  5. Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate or chopped hazelnuts, if desired.

Information & Photos © Geyser Peak Walking Tree © Quintessential – All Rights Reserved.
© Recipe courtesy of The Kitchn.

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Geyser Peak Walking Tree Chardonnay

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AUGUST WINE CLUB:

geyser-peak-walking-tree-chardonnay-bottleSilky styleGeyser Peak Winery
Walking Tree
Chardonnay
Alexander Valley, California

SILKY WINE STYLE

The nose offers notes of tropical pineapple, jasmine and guava with secondary aromas of white peach and pear.  The bouquet extends to the palate with its balanced acidity, moderate body and enticing richness.

WINE DETAILS:

  • Varietal: 100% Chardonnay
  • Appellation: Alexander Valley, California
  • Analysis: 14.8% alcohol / volume
  • Residual sugar: 1.5 g/l
  • pH: 3.52
  • Total Acidity: 4.9 g/l

VITICULTURE:
The Chardonnay grapes were picked from a vineyard along the Sausal Creek in Alexander Valley, California. The block came in approximately 2 weeks later than expected due to the cool summer and extended growing season.

VINIFICATION:
The grapes were split into two distinct lots. Although both were fermented in 100% French oak Burgundy barrels, each saw different yeasts – one from Burgundian origins and the other from Italy. This allowed for a nuanced blend. The primary fermentation lasted three weeks, followed by spontaneous malolactic fermentation, all at cool temperatures in 25% new French oak. Bâtonnage was done every two weeks for four months, then allowed to settle naturally until its first racking in late May of 2024.

INTERESTING FACT:
Ancient oak trees dot the landscape of Alexander Valley. Walking Tree takes its name from one of these majestic trees that remarkably “walked” down a steep grade vineyard during heavy rains, all while remaining upright and very much alive.

ABOUT THE WINERY:
Geyser Peak Winery has a long and storied history. Founded in 1880, it became the 29th bonded winery in California, and was named for the tremendous view of Geyser Peak Mountain directly outside the winery’s window. The brand has seen a storied past of over 140 years, founded by a local family, changing hands multiple times including management by corporate interests. Today, Geyser Peak has proudly returned to its roots as a family-owned-and-operated business, sourcing fruit from famed winegrowing regions of California. The essence of California terroir can be tasted throughout the range of Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.

crab-cakes-dish-blogCrab Cake Recipe

INGREDIENTS:

  • 1 pound lump crab meat
  • ¼ cup mayonnaise
  • 1 large egg beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ½ cup Panko bread crumbs unflavored
  • 1 ½ tablespoons chopped fresh parsley
  • 1 teaspoon lemon zest
  • ½ teaspoon Kosher salt or to taste
  • ½ teaspoon black pepper or to taste
  • ¼ cup canola oil
  • lemon wedges for serving

DIRECTIONS:

  1. Check the crab meat for any hard and sharp cartilage, remove, and discard.
  2. In a bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
  3. Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.
  4. Gently press to shape into 6-8 crab cakes using ⅓ cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.
  5. Heat the oil in a large nonstick over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.
  6. Serve immediately with tartar sauce and lemon wedges.

Information & Photos © Geyser Peak Winery and © Quintessential – All Rights Reserved.
© Recipe and video courtesy of Spend with Pennies.

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August Wine Club Pairing Recipe

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AUGUST WINE CLUB:

Bold wine Style logoGeyser_Peak_Walking_Tree_Cabernet_Sauvignon_bottleGeyser Peak Winery
Walking Tree
Cabernet Sauvignon
Alexander Valley, California

BOLD WINE STYLE

A deep garnet with amethyst refections in the glass. Aromas of dark berries, ripe raspberry and flint follow through to the balanced palate. Bright acidity is supported by the addition of Petit Verdot, adding great roundness. Silky tannins extend on the persistent finish.

WINE DETAILS:

  • Varietal: 97% Cabernet Sauvignon, 3% Petit Verdot
  • Appellation: Alexander Valley, California
  • Analysis: 14.2% alcohol / volume
  • pH: 3.75
  • Residual sugar: 0.4 g/l
  • Total Acidity: 6.4 g/l
  • Critical Acclaim: 92 pts James Suckling 2021

VITICULTURE:
This vintage marks the 16th release of the Walking Tree Cabernet Sauvignon. The fruit for this wine is sourced from two excellent Alexander Valley vineyards. The different soils, exposures, and microclimates of these two vineyards adds enticing complexity of aromas and flavors to the finished wine.

VINIFICATION:
Following traditional fermentation methods, the wine was aged for 20 months in French oak barrels. The Cabernet Sauvignon and Petit Verdot were fermented separately and expertly blended.

INTERESTING FACT:
Ancient oak trees dot the landscape of Alexander Valley, California. Walking Tree takes its name from one of these majestic trees that remarkably “walked” down a steep grade vineyard during heavy rains, all while remaining upright and very much alive.

ABOUT THE WINERY:
Geyser Peak Winery has a long and storied history. Founded in 1880, it became the 29th bonded winery in California, and was named for the tremendous view of Geyser Peak Mountain directly outside the winery’s window. The brand has seen a storied past of over 140 years, founded by a local family, changing hands multiple times including management by corporate interests. Today, Geyser Peak has proudly returned to its roots as a family-owned-and-operated business, sourcing fruit from famed wine growing regions of California. The essence of California terroir can be tasted throughout the range of their Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.

bbq-ribs-blogBarbecue Ribs

INGREDIENTS:

  • 4 pounds pork spareribs
  • 1 cup brown sugar
  • ½ cup chile sauce
  • ¼ cup ketchup
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup rum
  • 2 cloves garlic, crushed
  • 1 teaspoon dry mustard
  • 1 dash ground black pepper
  • cooking spray

DIRECTIONS:

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Cut spareribs into serving size portions; wrap in double thickness of foil.

  3. Bake in the preheated oven for 1 ½ hours. Unwrap and drain drippings (drippings can be frozen to use later in soups). Place ribs in a large roasting pan.

  4. Mix brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper together in a bowl. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate for 8 hours to overnight.

  5. Preheat the grill to medium heat. Position the grate 4 inches above heat source; grease the grate with cooking spray.

  6. Cook ribs on the preheated grill for 30 minutes, basting with marinade.

Information & Photos © Geyser Peak Winery and © Quintessential – All Rights Reserved.
© Recipe courtesy of SEEsign and Allrecipes Test Kitchen.

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

Learn about our Memberships >