March Premium Wine Club

Bold wine Style logoMaterra Cunat Family Vineyards
Midnight Red Blend
Oak Knoll District

Napa Valley, California

BOLD WINE STYLE

The Midnight Red Blend is deep purple in color with aromatic notes of cranberry, red currant, and vanilla cola.  Up front, there is a zingy acidity with a bit of nice spice on the palate.  The wine is medium-weight, but finish is powerful and persistent.

Analysis: 14.7% alcohol / volume
Varietal: 46% Malbec, 31% Petit Verdot, 23% Merlot
Appellation:
Oak Knoll District, Napa Valley, California
Oak Aging: 45% new French Oak for 19 months
Production: 802 cases
Serving: This wine will drink beautifully upon release, or will age well up to 7 years in your cellar. It is incredibly versatile with food pairings.

ABOUT MATERRA:
Proprietor Brian Cunat, grew up on a Midwest farm, developing a passion for agriculture and farming. He and his wife, Miki, found themselves traveling extensively, touring wineries and enjoying the cuisines of the local countries. In 2007, Brian and his brother purchased a 50-acre property in the Oak Knoll District of Napa Valley. By 2014, they hired an expert team of vineyard managers and winemakers and transformed their property into a state-of-the-art winery capable of producing 150,000 gallons of wine. The Materra winery maintains ongoing efforts to improve their sustainability and since 2017, they have been Napa Green certified. Learn more about the winery here.


Mellow style logoWorks and Days Pinot NoirCoursey Graves Winery
Works and Days
Pinot Noir
Sonoma Coast, California

MELLOW WINE STYLE

This Sonoma Coast Pinot Noir is elegant and refined. There are notes of fresh cherry, a hint of strawberry, star anise, dried flowers and crushed stone. The long, persistent finish makes the second drink next to impossible.

Analysis: 14% alcohol / volume
Varietal:
100% Pinot Noir
Production:
252 cases
Serving: Drink now or regularly over the next 12 years.

VINEYARD:
This wine is a blend of Dijon, California Heritage, and Swiss clones from two Sonoma Coast vineyards planted in 1999 and 2007. Spring Hill is located near the Pacific Ocean on light, sandy soils in western Sonoma County; while the Hill Justice Vineyard is located 5 miles inland on volcanic soil, 1200 feet above sea level. 

VINTAGE AND WINEMAKER NOTES: 
A warm winter with good rainfall led to slightly early bud-break. Early shoot growth was normal and excellent weather encouraged flowering. This led to a larger-than-average crop with great fruit uniformity. 2018 avoided the heat spikes of years prior, meaning even ripening and developed tannins. Vineyards were handpicked and clusters were pressed whole. Wine was native yeast fermented and sur lie aged 12 months in Terracotta Amphora vessels. An additional 5 months of stainless steel barrel aging occurred on lees. The wine is bottled unfined, unfiltered, and free of additives. Minimal amounts of SO2 preserve freshness.

ABOUT COURSEY GRAVES WINERY:
The Coursey Graves Winery operates under the philosophy that farming and winemaking are one practice. Their vineyards are organically farmed without any herbicides, pesticides, or fungicides. They are dedicated to preserving their estate with a clean eco-conscience and nurture the essence of the fruit to reflect the time and the place in which it was made. Learn more about their winery here


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Reguta Merlot

Simple Bolognese

INGREDIENTS:

  • ¼ cup extra-virgin olive oil
  • 1 medium onion coarsely chopped
  • 2 garlic cloves peeled and coarsely chopped
  • 1 celery stalk coarsely chopped
  • 1 carrot coarsely chopped
  • 1 pound ground chuck beef
  • 1 28-ounce can crushed tomatoes
  • ¼ cup flat-leaf Italian parsley chopped
  • 8 fresh basil leaves chopped
  • salt and freshly ground black pepper
  • ¼ cup freshly grated Pecorino Romano

DIRECTIONS:

  1. In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes.
  2. Add the celery and carrot and sauté for 5 minutes.
  3. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes.
  4. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately ½ hour.
  5. Finish bolognese with Pecorino Romano.
  6. Add to your favorite pasta.

© Recipe courtesy of Giada de Laurentiis from Giadzy.

MARCH WINE CLUB:

Mellow style logoReguta
Merlot
Friuli, Italy

MELLOW WINE STYLE

The Reguta Merlot is ruby red in color, tending to garnet with age. The nose displays a vibrant, varietal perfume subtler when young, and becomes extremely pleasurable after aging.

Varietal: Merlot
Analysis:
12.5% alcohol / volume
Serving Temperature: 50ºF-53.6ºF
Food Pairings:
Pair with meat based risotto or pasta, boiled meat, or rabbit stew.

ABOUT REGUTA:
The Reguta winery was founded in 1928 by Ettore Anselmi. Today, the winery is still owned and operated by the Anselmi Family in Pocenia in the Italian region of Friuli-Venezia Giulia. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located in a microclimate next to the Adriatic Sea, the winery boasts 250 hectares of vineyards. The soils are clayey in nature with a sandy component – allowing optimal development of the vine and an ideal habitat to produce and mature generous fruits.

 

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January Premium Wine Club

Mellow style logoRuffion-modus-wine-bottleRuffino
Modus Toscana IGT
Tuscany, Italy

MELLOW WINE STYLE

Ruby red in color, and complex, fruity and intense on the nose. The initial aromas are of mature black fruits, such as cherries, plums, and small blackberries typical of Sangiovese. There are also floral notes that are complimented by hints of spiced cinnamon and cloves. On the palate, it is full-bodied and harmonious with modern Super Tuscan finesse and style. This wine is rich with soft tannins and flavors of mature blackberry fruit that lead to a persistent finish.

Analysis: 14.5% alcohol / volume
Varietal: 37% Sangiovese, 32% Merlot, 31% Cabernet Sauvignon
Grape Sourcing:
Ruffino’s Poggio Casciano Estate
Soil:
Hilly land with clay, limestone, and a small percentage of silt
Micro-climate:
Variable with good diurnal temperature swings, especially during summer
Growing System:
Cordon trained
Vine density:
12,000 per acre
Age of vineyards:
Recently planted
First Year of Production:
1997
Food Pairings: Wonderful on its own, or serve with bold dishes such as duck with olives and pancetta, beef-stuffed manicotti with Bolognese sauce, or aged cheeses such as T
aleggio, Pecorino and/or Gouda.

VINIFICATION AND AGING:
Harvest: Only the best grapes are selected in the vineyards to ensure optimal ripeness when picked. They are again sorted prior to pressing. Due to a warm and dry growing season, the harvest began earlier than usual, as the high summer temperatures led to beautiful fruit maturation.
Fermentation: Each varietal was vinified independently, fermenting in temperature-controlled stainless-steel vats at an average temperature of 82ºF for 10 days. The wine was then allowed to macerate on the skins for another 2 weeks.
Aging: After completing malolactic fermentation, the 3 varietals were blended and aged for 12 months in French oak barrels of first and second use.


Ruffio-riserva-ducale-wine-bottleMellow style logoRuffino
Riserva Ducale
Chianti Classico Riserva
Tuscany, Italy

MELLOW WINE STYLE

Ruby red in color, the nose has an elegant bouquet characterized by violet, cherries, wild berries and plums. There are hints of tobacco, clove and eucalyptus. On the palate, the Riserva Ducale is balance and constant with delicate tannins. The vibrant acidity characterizes this wine, which is typical of Sangiovese’s grapes. The finish is persistent and a good structure completes the entire taste sensation.

Analysis: 14.5% alcohol / volume
Varietal:
80% Sangiovese, 20% Merlot and Cabernet Sauvignon
Grape Sourcing:
The Riserva Ducale grapes came from owned vineyards and selected growers vineyards located in the traditional Chianti Classico production area, stretching over the provinces of Siena and Florence. Ruffino traditionally works with a small stable of hand-selected growers, chosen as carefully as the Ruffino vineyards.
Soil: Typical of the Chianti Classico area; a mix of clay and limestone with an abundant presence of “Galestro” rock.
Altitude:
Variable from 951 to 1,476 feet above sea level
Growing System:
Cordon trained
Vine density:
about 12,350 vines/acre
Bottle Aging:
A minimum of 3 months
First Year of Production:
1927
Food Pairings: Enjoy this timeless Tuscan gem with Italian favorites such as prosciutto and other antipasti, mushroom risotto, pasta Bolognese, and chicken cacciatore. Or, pair it with simple grilled meats and roasted vegetables for a classic Tuscan meal.

VINIFICATION AND AGING:
Harvest: The vintage was characterized by a very hot season with a good maturation of the grapes, which led to a slightly early harvest.
Fermentation: Alcoholic fermentation and maceration were aided by pumping over, which took place in thermo-controlled stainless-steel vats for approximately 16 days.
Aging: The Riserva Ducale aged for 24 months, 12 in big oak casks and the rest in concrete vats.


Mellow style logoRuffino Riserva Ducale OroRuffino
Riserva Ducale Oro
Chianti Classico Gran Selezione DOCG
Tuscany, Italy

MELLOW WINE STYLE

The Riserva Ducale Oro is also Ruby Red in color with hues of garnet. It is powerfully aromatic with cherry, plum, and violet with notes of eucalyptus, chocolate and spicy black pepper. The complexity is an authentic expression of Sangioveses and Classic Chiantis. The wine is full-bodied and powerfully fruity with elegant tannins, perfectly supported by a good acidity. The finish is characterized by pleasantly sweet tobacco, plums, and balsamic herbs. This Riserva Ducale Oro will age gracefully for decades.

Analysis: 14.5% alcohol / volume
Varietal:
83% Sangiovese, 12% Merlot, 5% Colorino
Grape Sourcing:
Selected from Ruffino’s Gretole and Santedame estates, located in the heart of Castellina in Chianti.
Soil: Hilly land with poor, rocky, ‘galestro’ soils of mixed clay and sand
Microclimate:
Characterized by hot, dry summers with high diurnal temperature swings, which allow for optimal grape maturation.
Altitude:
820-1,300 feet above sea level
Sun Exposure:
Predominantly south, southwest, and southeast
Growing System:
Cordon-trained
Vine density:
10,000 per acre
Age of Vineyards: 
Vine yield: 12 tons per acre
First Year of Production:
1947
Food Pairings: Traditional Italian dishes pair exquisitely with this wine. Try with a pasta Bolognese, wild boar ragu, or eggplant Parmesan. It also pairs beautifully with American dishes such as grilled rib-eye and roasted vegetables.

VINIFICATION AND AGING:
Harvest: Riserva Ducale Oro Chianti Classico Gran Selezione is produced with grapes meticulously selected during harvest. The picking started the third week of September and ended the first week of October. The vintage 2015 shows a vivid fruity notes, with spicy hints of great elegance.
Fermentation: Aided by racking and délestage, fermentation took place in thermo-controlled stainless-steel vats at an average temperature of 82ºF for 21 days. Post-fermentation maceration on the skins continued for an additional 10 days. The wine was transferred to concrete vats for malolactic fermentation.
Aging: A total of 36 months: the first 12 months in concrete vats, followed by 12 months in Slavonian oak barrels (about 925-2,000 gallons), and finally 12 months in barriques that are four or more years old.

ABOUT RUFFINO WINERY:
In 1877, cousins, Ilario and Leopoldo Ruffino, embraced their passion for winemaking by establishing a small winery in the town of Pontassieve, near Florence. Natives to Tuscany, they knew this region already had century-old traditions of growing exceptional wine grapes, but cousins felt that much of the area’s greatness had yet to be revealed. Word eventually grew about the quality wine the Ruffino cousin’s were producing and the winery began to flourish. Ruffino became known for clean, balanced wines. They became nationally and internationally known when their Chianti won Gold Medals and other prizes in 1881, 1884 and 1885 Wine Exhibitions. In 1890, the Duke of Aosta became intrigued by the winery’s reputation, and after trying it for himself, he appointed Ruffino as the official supplier to the Italian Royal family. In 1927, the winery released their first vintage of Riserva Ducale – named after the Duke of Aosta to acknowledge his esteemed patronage.

Today, Ruffino has a collection of estates in Tuscany’s most important wine appellations. They continue to take a traditional approach when making their wines to allow their wines to reveal themselves without manipulation. Ruffino has established itself as a leader in Chianti, as they have become a global ambassador of Tuscan wines around the world. Learn more here. 


Mellow style logoFrescobaldi-Nipozzano-RiservaFrescobaldi
Castello Nipozzano
Nipozzano Riserva
Tuscany, Italy

MELLOW WINE STYLE

The Nipozzano 2017 conveys the intense, harmonious character of the vintage with personality, translating the heat of the season into the glass. The ruby-red color is bright and intense. The usual notes of red fruits and citrus are expressed in a seductive combination of elegance and intensity. Tertiary notes due to aging, such as spices and vanilla, enhance the aromas and balance the tasting experience. The palate is rich, dense and balanced, with a great expression of maturity, polyphenolic elegance and final persistence.

Analysis: 13.5% alcohol / volume
Varietal:
Sangiovese and complementary varieties
Critical Acclaim:

  • James Suckling: 92 Points
  • Gambero Rosso: 3 Glasses
  • Luca Maroni: 90 Points

VINIFICATION AND AGING:
Harvest: The winter was mild and dry. In the spring, the early sprouting of the vines brought the growing season forward. During spring, the arrival of sporadic rains restored the vineyards’ water table, guaranteeing a good blooming, still ahead of time with respect to the previous season. The harvest began at the end of August/first few days of September, after a hot, dry summer that led to the harvesting of well-ripened grapes, qualitatively rich in body and color. As soon as the grapes were harvested, they were taken to the cellar.
Fermentation: Once de-stemmed, the natural fermentation process began in thermo-regulated stainless steel vats. The wine remained in the vats to complete maceration. After racking, malolactic fermentation took place in steel as well.
Aging: At the end of the year, the wine was transferred into barriques, where it was aged for further months. A further period in the bottle brought Nipozzano to its full expression as a wine with exceptional balance.

ABOUT FRESCOBALDI WINERY:
Beginning in the early 1300s, the Frescobaldi family has been producing wine in Tuscany for over seven hundred years. That family history is filled with illustrious ancestors, from literary figures, explorers, and musicians, to financiers, bishops, and statesmen. Over the years, the Frescobaldi family had established commercial contracts and relationships, and had the opportunity to share their wine with numerous historical names and courts such as the Court of England, the Papal Court in Rome, Donatello, Michelozzo, Michelozzi, and Filippo Brunelleschi.

The winery has been passed down in the family from generation to generation, building many different sub-family estates over the years. Today, the President, Lamberto Frescobaldi, aims to strengthen the uniqueness of the wines of each family estate. The Frescobaldi family believes each family estate, and their vineyards, should express the diversity and individuality of their Tuscan terroir while always respecting their nature and authenticity. Learn more about the family history here.


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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September Premium Wine Club

Mellow style logoLong Meadow Ranch 2016 Anderson Valley Pinot Noir Tech Sheet[54]Long Meadow Ranch
2016 Anderson Valley Pinot Noir
California

MELLOW WINE STYLE

“Deep ruby red color. A bewitching nose, complex with dried earth, musky roses, and spice aromas. This shows a refined and silken texture, and remains fresh and lively across the palate with great intensity of fruit and length. Intriguing, balanced and complex, it is a great picture of the finesse and intensity of Pinot Noir in Anderson Valley.” – Winemaker, Stéphane Vivier

Analysis: 13.5% alcohol / volume
Varietal: 100% Pinot Noir
Estate:
Anderson Valley
Maturation: 12 months in 25% new French oak, 75% neutral French oak
Food Pairing: Pair with duck breast and a cherry mostarda, or grilled salmon with chanterelle mushrooms. Try the winery’s pairing recipe for Chicken and Adouille Sausage Jambalaya here.

GROWING SEASON:
The 2016 Anderson Valley Pinot Noir had an early bud break, wet spring soils, and a long growing season. There was rapid growth in the spring, which slowed as it was met with average summer temperatures; producing reduced yields. The result was a moderate crop of well-concentrated, fully ripened fruit, creating a high quality vintage.


Bold wine Style logoLong Meadow Ranch 2016 Napa Cabernet Sauvignon Tech Sheet[44]Long Meadow Ranch
2016 Napa Valley Cabernet Sauvignon
California

BOLD WINE STYLE

“Classic in style and always respectful of varietal character, the 2016 Napa Valley represents everything you expect from a Long Meadow Ranch Cabernet. This balanced blend of fruit from our mountain and valley estates has an inviting nose of fresh black cherry, marionberry, and plum. More subtle notes of vanilla, cedar and green tea leaves bring nuance to a palate bright with the mountain fruit acidity and rich in the valley fruit’s velvety tannins. This wine is lovely to drink now and for years to come.” – Winemaker, Justin Carr

Analysis: 13.5% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Vineyard: Estate Grown at Mayacamas & Rutherford Estates
Food Pairing: Long Meadow Ranch Grass-fed beef, braised lamb shanks or roasted game. Try the winery’s pairing recipe for Balsamic Braised Grass-fed Lamb Shanks here.

GROWING SEASON:
Growing season for the Cabernet Sauvignon was very similar to that of the Pinot Noir. The wet spring started a fast and rapid growing season, which was then met with average summer temperatures that slowed the development and reduced yields. This produced a moderate crop of excellent quality, and well-concentrated fruit that were fully ripened.

ABOUT LONG MEADOW RANCH:
Owned by Ted, Laddie, and Christopher Hall, Long Meadow Ranch (LMR) uses all integrated, organic and sustainable growing methods. LMR is home to wine making, olive orchards, cattle and horse breeding, egg-laying poultry, and organic vegetable gardens – each contributing to the overall health of the ranch. All crops are certified organic by California Certified Organic Farmers (CCOF) and are grown without using any herbicides, pesticides or chemical fertilizers. Learn more here.

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

Learn more about our Premium Club >

 
 
 

 

Eola Hills Classic Merlot

Smoked Pomegranate Baby Back Ribs

© Photo by The Modern Proper

Smoked Pomegranate Baby Back Ribs

INGREDIENTS:

  • 1 onion
  • 1 head Garlic, halved
  • 2 bay leaves
  • 2 tablespoons allspice berries
  • 2 tablespoons black peppercorns
  • 2 sticks cinnamon
  • cup salt
  • 2 rack baby back ribs
  • 1/3 cup pomegranate molasses
  • 1 small onion
  • ½ cup pomegranate juice
  • 1 cup brown sugar
  • 1 cup apple cider vinegar
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • Cilantro

DIRECTIONS:

  1. For the Brine: In a large stock pot bring 1 gallon of water along with onion, garlic, bay leaves, allspice berries, peppercorn, cinnamon sticks and salt to a boil. Remove from heat and allow to cool.
  2. Place ribs in pot making sure they are fully submerged in the brine, adding more water if necessary. Cover and allow ribs to soak in brine for 24 hours.
  3. Pomegranate BBQ Sauce: Combine all ingredients in a saucepan and allow to simmer for 30 minutes, stirring often. Remove from heat, allow to cool slightly. Add all ingredients to a food processor and blend until smooth. BBQ sauce can be stored for up to 2 weeks in refrigerator.
  4. Ribs: Remove ribs from brine and dry with a paper towel.
  5. When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
  6. Place ribs directly on grill bone side down. Allow to smoke for 3 hours.
  7. Increase heat on grill to 375°F and preheat, lid closed. Using the pomegranate BBQ sauce, generously coat the ribs and allow to cook for another hour. Meat should be tender but not falling off the bones.
  8. To serve, garnish with minced cilantro. Enjoy!

© Recipe courtesy of The Modern Proper.

JULY WINE CLUB:

Mellow style logoClassic MerlotEola Hills Wine Cellars
Classic Merlot

Oregon

MELLOW WINE STYLE

The Eola Hills Classic Merlot is red in color with aromas of plum, cherry, and rosemary blossoms. On the palate, it highlights flavors of red cherries, blueberries, dark chocolate, and roasted coffee beans. It is a rich and robust medium/full bodied wine.

Varietal: Merlot
Analysis: 14.4% alcohol / volume
PH: 3.44
Residual Sugar:
0.2 g/L
Production:
1,270 cases
Brix at Harvest:
23
Sourcing: Applegate & Columbia Valleys
Food Pairing: Look for savory dishes like sautéed wild mushrooms, rosemary infused lamb, pork ribs with pomegranate molasses, or beef roasted with garlic and red wine.

WINEMAKER NOTES:
“Eola Hills has been crafting Merlot for more than 30 years. This sauve varietal has the capacity to beautifully showcase terroir and various winemaking techniques and continues to be a passion of Eola Hills. This vintage is voluptuous and deliciously fruit-forward. With extended oak aging, this rich style takes on darker fruit characters tinged with the freshness of rosemary blossoms and the intensity of dark chocolate.” – Steve Anderson, Head Winemaker.

ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more about their history here.
Boozie Banter Podcast

PODCAST WITH EOLA HILLS WINERY:
WineStyles team recently hosted special guest Brett Huggins of Eola Hills Winery on our Boozie Banter podcast. We talk Oregon wine, his family winery, gleaning, moving to the Midwest and taste 8 wines from their expansive portfolio. Learn more about other exciting wines from Eola Hills! Listen to the full broadcast on Spotify here >

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 More >

 
 
 

 

July Wine Club Pairing Recipe

Wild Mushroom Risotto

Wild Mushroom Risotto

© Photo by Matt Armendariz

INGREDIENTS:

  • 1 pound wild mushrooms torn or sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots diced
  • 4 cloves garlic minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 1/2 cups chicken stock
  • 1/2 cup Parmesan cheese
  • 1/3 cup Mascarpone cheese
  • chives to garnish
  • lemon wedges
  • kosher salt and white pepper to taste

DIRECTIONS:

  1. In a large skillet over medium high heat, melt the butter. Add the sliced mushrooms and sauté for 7-9 minutes until they are soft and starting to caramelize. Season with salt and transfer to a clean plate.
  2. In the same skillet heat the olive oil over medium-high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
  3. Add the white wine and stir the rice until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure not to add more until the previous addition has been absorbed.
  4. Once the rice is tender, add the Parmesan and Mascarpone cheese and combine. Add the previously sautéed mushrooms and carefully combine into the risotto. Remove from heat and season with salt and pepper. Garnish with chives and a squeeze or two of lemon juice and serve.

© Recipe courtesy of Gaby Dalkin from What’s Gaby Cooking.

JULY WINE CLUB:

Mellow style logoPersnickety Pinot NoirEola Hills Wine Cellars
Persnickety Pinot Noir

Oregon

MELLOW WINE STYLE

A collaboration by Head Winemaker, Steve Anderson, and Assistant Winemaker, Steve Richards, of Eola Hills Wine Cellars. The Persnickety Pinot Noir is violet in color. The nose highlights aromas of black cherry, raspberry and toasted oak; while on the palate there are flavors of black fruits, toast and caramel. This is a full-body wine, that is rich and expressive with a polished finish.

Varietal: 100% Pinot Noir
Analysis: 13.8% alcohol / volume
TA: 0.56
PH:
3.6
Residual Sugar:
0 g/L
Brix At Harvest:
22.5-24.5
Production: 800 cases
Sourcing: Premium vineyards throughout the Willamette Valley, Eola-Amity Hills, Umpqua Valley and Rogue Valley AVAs.

Food Pairing: It is recommended to pair this Pinot Noir with earthy dishes such as a creamy wild mushroom risotto. For cheeses, look for a selection of Camembert, Gruyere or Goat Cheese.

Eola-Hills-Steve-Anderson-winemaker-1-600x900

Head Winemaker, Steve Anderson

WINEMAKER NOTES:
“Forecasts for end of season rains in Northern Oregon had some growers worried about early picking, but others took their chances and were rewarded with longer hang time and a great finish. Southern Oregon vineyards balanced out lower yields making our Classic Pinot another premium representation of this distinctive grape in Oregon. A dark-fruited, juicy profile is balanced by toasty spice and vanilla notes from an oak regime combining time spent in both French and American barrels.” – Steve Anderson, Head Winemaker.

ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon.
Learn more here.

 

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 >

 
 
 

 

July Premium Wine Club

Old Vine ZinEola Hills Wine Cellars
Reserve Old Vine Zinfandel
Oregon

Bold wine Style logoBOLD WINE STYLE

The Reserve Old Vine Zinfandel is garnet red in color. On the nose, there are flavors of plum, cranberry and strawberry jam. It is medium-bodied with notes of craisins, cedar and spice on the palate.

Analysis: 14.43% alcohol / volume
RS: 4 g/L
TA:
0.52
pH:
3.89
Brix At Harvest: +27.3
Production: 420 cases
Food Pairing: This wine pairs well with roasts, grilled game and turkey. Enjoy alone, or try it with an orange marinated smoked duck, or chanterelles and sage.

WINEMAKER NOTES:
“This Zinfandel was picked from young vines on the Mohr-Fry ranch. Fermented at cool temperatures to extract soft tannins, then barrel-aged in older American Oak for 13 months. A minimum of handling, a maximum of fruit expression. A spiced entry, jammy mid-palate, followed with a balanced smoothness.” – Eola Hills Wine Cellars


Bold wine Style logoCabernet ReserveEola Hills Wine Cellars
Barrel Select Reserve Cabernet Sauvignon
Oregon

BOLD WINE STYLE

Black Cherry in color, the Barrel Select Reserve Cabernet showcases aromas of cola, oregano, and smoke. It has a medium body with a bright mid-palate, highlighting flavors of cassis and smoke with a velvety finish.

Analysis: 13.9% alcohol / volume
RS: 0.0 g/L
TA:
0.75
pH:
3.45
Brix At Harvest: 22.5-24
Production: 625 cases
Food Pairing: This wine pairs well with anything from chocolate cake, pudding, and chocolate chip cookies, to smoked pork chops with green beans, asparagus, or your favorite BBQ recipe.

WINEMAKER NOTES:
“With this bottle of reserve cabernet, winemaker Steve Anderson aged the grapes for 33 months in 6% new oak and ultimately decided to let the grapes speak for themselves.” – Eola Hills Wine Cellars


Mellow style logoWedding BlockEola Hills Wine Cellars
Wedding Block Pinot Noir
Oregon

MELLOW WINE STYLE

If discovering a great wine feels a bit like falling in love, this Pinot Noir delivers. Exuberant red currants and lush layers of dark bramble fruits surrounds a structured palate rich with cola, baking spices and a resonant finish. The perfect pairing for any special day.

Analysis: 14.2% alcohol / volume
RS: 0 g/L
TA:
0.55 g/L
pH:
3.71
Brix At Harvest: 23.8-24.5
Production: 150 cases
Vineyards: Eola Hills’ Wolf Hill Vineyard – Eola Amity Hills AVA
Elevation: 283 feet
Vine Age: 22.8 years (average)
Acres: 43
Soil Profile: Jory, Nekia, Hazelair, Woodburn, Willamette, Dupee, Concord
Food Pairing: This Pinot Noir pairs beautifully with a seared tuna rolled in peppercorns, or any dish with notes of ginger, thyme and fresh rosemary. Try with a garlic stuffed pork roast marinated in red wine, vinegar and rosemary.

WINEMAKER NOTES:
“If you follow Eola Hills closely, you know Steve Anderson is our longtime winemaker. What you may not know is that he and his lovely wife, Nancy, said their vows under the great oaks at our Wolf Hill Vineyard on July 9th, 2005. In honor of love and saying their “I do’s”, Steve designated the name “Wedding Block” to this special plot of land in the Eola-Amity Hills, which is planted to Pinot Noir Dijon clones 114 and 667, and Pommard. With rich notes of bramble fruits and baking spices, our big, structured 2019 Wedding Block Pinot Noir will age beautifully – much like a good love story.” – Eola Hills Wine Cellars

ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more here.

Boozie Banter PodcastPODCAST WITH EOLA HILLS WINERY:
Our WineStyles team recently hosted special guest Brett Huggins of Eola Hills Winery on our Boozie Banter podcast. We talk about his family winery, Oregon wine, gleaning, moving to the Midwest and taste eight of his wines from their expansive portfolio. Attend our July 21st Winery Spotlight tasting event with winemaker Steve Anderson and experience Eola Hills yourself!  Meanwhile, listen to the full podcast on Spotify here >

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May Wine Club: Dolcetto DOC

Mushroom RisottoRisotto with Mushrooms

INGREDIENTS:

  • 8 cups chicken broth
  • 4 tablespoons olive oil
  • 2-3 pounds mushrooms thinly sliced (you choose more or less)
  • Salt and Black pepper
  • 2 Shallots minced (about 1/2 cup)
  • 1 1/2 cups Arborio rice – must use Arborio rice
  • 4 tablespoons butter
  • 1/3 cup Parmigiano-Reggiano cheese freshly grated

DIRECTIONS:

  • In a medium saucepan, heat the chicken broth to simmer.
  • In a large skillet, heat 1 tablespoon of olive oil over high heat. Add mushrooms and salt and pepper to taste.
  • Cook until browned, about 5 minutes.
  • Remove mushrooms from the pan and set them aside.
  • In the same skillet heat 2 tablespoons of olive oil. Cook the shallots for 1-2 minutes and then add in the Arborio rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden or shiny.
  • Add a ladle full of chicken broth (it should still be simmering) to the rice, stirring constantly.
  • Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding stock (1 ladle at a time) until it absorbs. Then add another ladle and repeat as it absorbs.
  • After about 20 minutes, the rice should be cooked. Taste it to make sure you like how cooked it is.
  • Once you are happy with the texture of the rice, stir in the mushrooms, butter, and the cheese (to taste).
  • Add salt and pepper to taste.
  • TIP: Make extra chicken stock, just in case you need to add it to the rice if it is not cooked enough. You can refrigerate the extra stock too.
  • © Recipe courtesy of Silvano Rigo.

MAY WINE CLUB:

Dolcetto DOCGMellow style logoAzienda Agricola Silvano Rigo
Dolcetto Di Diano d’Alba DOCG
Piemonte, Italy

MELLOW WINE STYLE

The Rigo Wine Estates is a family run winery, managed by Silvano Rigo, his father and an oenologist. Rigo Wine Estates is located in the town of Diano d’Alba, in the heart of the Langhe region, where the terroir has the best characteristics to cultivate the renowned Dolcetto wine.  Rigo Wine Estates vinify their own grapes and they are cultivated and produced respecting the CEE environmental protection rules.

Their prestigious vineyards cover approximately 10 hectares and are located in the Sori Piadvenza, at an altitude of 400 meters above sea level. With a mixture of limestone soil and southern exposure, the vineyards yield high quality grapes, along with winemaker Silvano Rigo combining traditional and modern winemaking techniques resulting in quality wines of great value.  Combining the old teachings of the people from Langhe and the innovations of new technologies, the winery uses both stainless steel casks and a dedicated room for aging wines in wooden casks and barriques, with constant humidity and temperature.  

The rolling hills of Langhe-Roero in Piemonte Italy are covered with medieval towns, ancient castles on the hilltops and was named a UNESCO World Heritage Site in 2014, for its distinctive landscape and winemaking traditions that go back hundreds of years. Learn more about the wine region >

Winemaker Silvano Rigo“Aged in stainless steel tanks, unoaked to preserve freshness. Ruby red color with purple shades. Bouquet of cherry, rose, herbs, with a classic Dolcetto nose.  Taste of bright fruit, herbs, showing Diano d’Alba terroir of cherry, spice and classic bitter almond. Diano d’Alba is one of the best growing areas for Dolcetto and is recognized as DOCG area of production for Dolcetto. Perfect with soups, salads, charcuterie, pasta, chicken and cheeses.” –  Winemaker Silvano Rigo.

Winemaker:  Silvano Rigo
Appellation: Diano d’Alba, Piemonte, Italy
Varietal: 100% Dolcetto
Analysis: 13.5% alcohol / volume
Harvest: Early September
Aging: Stainless steel, no oak to preserve freshness
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wines of Rigo Vini

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Lasagna Pairing Recipe

lasagnaINGREDIENTS:
• ½ lb lean ground beef
• ½ lb ground veal
• ½ lb ground pork
• 2 garlic cloves, minced
• 1 Tbsp oregano
• 1 28-oz can whole tomatoes, drained
• 1 28-oz can whole tomatoes with juice
• 2 eggs
• 16 oz cottage cheese
• 15 oz ricotta cheese
• ½ cup parmesan cheese
• 4 cups shredded mozzarella cheese
• 19-oz package no boiling required lasagna noodles

DIRECTIONS:
• Preheat oven to 350℉.
• In a large skillet, brown ground beef, veal and pork. Add minced garlic and oregano and stir.
• Place canned tomatoes in food processor and pulse until tomatoes are thoroughly chopped; reserve 2 cups, place remainder in skillet with the meat and stir. Remove from heat and set aside.
• In a medium bowl, beat eggs. Stir in cottage, ricotta and parmesan cheeses. Set aside.
• Spread 1 cup of reserved tomatoes in the bottom of a 13 x 9 x 2 inch pan. Layer 4 uncooked lasagna noodles, ½ cottage cheese mixture, ½ meat sauce, and 1 ½ cups mozzarella cheese. Repeat layering finishing with a layer of noodles. Add the remaining 1 cup of tomatoes. Cover pan with aluminum foil and bake for 45 minutes. Uncover, and top with remaining cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving. Serves 8-12
•Enjoy with a glass of Jacuzzi Family Vineyards Barbera. Recipe compliments of Jacuzzi Family Vineyards.

Mellow style logoJacuzzi Barbera bottleDECEMBER WINE CLUB
Jacuzzi Family Vineyards
Barbera
Amador County, California
MELLOW STYLE

The Barbera varietal comes from the hills of northern Italy’s Piedmonte region, where it has been grown since the 13th century. During the 1800s and 1900s, Italian immigrants introduced the varietal to the Americas, most notably in Argentina and California. The grapes are known for their deep color and softer tannins. The fruit for this Barbera comes from Rancho Victoria nestled in the foothills of the Sierra Nevada mountain range, in the northern part of Amador County. The soils here are sandy clay loam derived from decomposed granite. This provides abundant nutrients and water retention for healthy, strong vines. The grapes were handpicked and destemmed without crushing the berries. This gentle approach minimizes the pick-up of bitter components from the skins and seeds. The wine was racked to oak, and aged for 12 months on 35% new French medium toasted oak.

“This Barbera has freshness and clarity. Bright cherry and raspberry fruit dominate with an underlying savoriness which compliments the elegant palate and clean finish.”. – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Amador County, California
Varietal Blend:  90% Barbera, 10% Alicante Bouschet
Analysis: 14.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

December Wine Club pairing recipe

Roast Pork Loin with Rosemary & Garlic

roast pork loin rosemary with garlic imageINGREDIENTS:
• 8 garlic cloves
• ¼ cup fresh rosemary leaves
• ½ teaspoon kosher salt plus more
• 2 tablespoons olive oil
• 1 four-pound boneless pork loin
• Freshly ground black pepper
• 2 cups dry white wine

DIRECTIONS:
• Preheat oven to 400° F. Finely chop garlic and rosemary with ½ teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil.
• Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about ½ inch up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat (or ask butcher for butterfly cut). Spread garlic mixture over inside of loin and season with salt and pepper. Roll pork tightly; using kitchen twine, tie at 1 inch intervals.
•Season pork with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145° F, 1 ½ –2 hours. Transfer to a carving board; let rest at least 10 minutes.
• Spoon fat from surface of pan juices; discard. Slice pork; serve with pan juices.
PREPARE AHEAD: Pork can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting. Recipe courtesy of Brunello Cucinelli Canteen in Solomeo, Italy via Bonappétit.com. © Photo by Julian Broad.

Santa Venere Speziale Rosso bottle wineMellow style logoSanta Venere
Speziale Rosso
Calabria, Italy

The site of the Santa Venere estate is a hill overlooking the Ionian Sea, and it is named after the stream of the same name that flows through the estate. Grapes here have always been cultivated in accordance with the strict dictates of organic agriculture, respecting the soil’s natural resources, characteristics and biodiversity. In the past, Marsigliana Nera grapes were frequently confused with Greco Nero (Black Greek), which is also harvested in Calabria. Grapes grown from the vineyard Speziale were harvested within the first ten days of September. Maturation was in stainless steel tanks for five months and in the bottle for two months.

Riccaro Cotarella winemaker“This purplish red wine is made from an ancient Calabria grape variety, Marsigliana Nera, and its crisp mouthfeel makes it ideal with shellfish and seafood, and also as a pre-dinner drink. Drink cold at a temperature of 55 degrees”. – Riccardo Cotarella, winemaker

Winemaker: Riccardo Cotarella
Appellation: Calabria, Italy
Varietal Blend:  100% Marsigliana Nera
Analysis: 12.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine