Tag Archives: Skylark Wine Company

Skylark Wine Company Alondra Syrah

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JUNE WINE CLUB:

Mellow style logoskylark-alondra-syrah-bottleSkylark Wine Company
Alondra
Syrah
Mendocino County, California

MELLOW WINE STYLE

Alondra is the Spanish word for Skylark. Ruby red in the glass, Alondra Syrah is a medium-bodied interpretation of this classic Northern Rhône varietal. The aromatics feature red raspberry, grilled meat and leather with a touch of Provencal spice box. The fruit emerges generously on the palate with red to black fruits complimented by a caramel inflected barrel spice and cracked black pepper. This nuanced and medium-bodied palate impression leads into a finish of integrated tannins with the fruit and spice components in total concert.

WINE DETAILS:

  • Appellation: North Coast AVA, Mendocino County, California
  • Varietals: Syrah
  • Alcohol: 14.6% alcohol / volume
  • pH: 3.62 g/l
  • Total Acidity: 6.3 g/l

WINEMAKER’S NOTES:
Acclaimed viticulturist and grape grower Kurt Ashurst’s Syrah vineyard surrounds his home just outside Hopland in Mendocino County, framed by the eastern banks of the Russian River and McNab Ridge. This two-acre plot is a labor of love for the Ashurst family, farmed sustainably. While this Syrah is often a component of Skylark’s Red Belly blend, this Syrah was bottled separately as an homage to this heritage site. Ashurst Syrah passed down the sorting table before being crushed into the fermenter. Grapes were destemmed and macerated on the skins for 18 days, gaining its dark inky color and expression. Then racked into seasoned French cooperage. After extended barrel élevage, racked once into bottling tank and then bottled without fining or filtration.

ABOUT THE WINERY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

lamb-kofta-dishGrilled Lamb Kofta (Ground Lamb Kebabs)

INGREDIENTS:

  • 2 lbs ground American lamb
  • 2 tsp Diamond Kosher salt (or 1 1/2 tsp Morton Kosher salt)
  • ¾ cup pine nuts
  • ¾ tsp ground black pepper
  • 1/8 tsp red pepper flakes (or to taste)
  • 1 tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp smoked paprika
  • ½ cup onion (grated or finely chopped)
  • 2 to 3 garlic cloves
  • 1/3 cup fresh mint, minced
  • 1/3 cup fresh flat leaf parsley, minced
  • 1 tsp fresh thyme, chopped
  • olive oil

DIRECTIONS:

  1. In a food processor, add the salt, pine nuts, cumin, black pepper, red pepper flakes, coriander, cinnamon, and paprika. Process the ingredients until smooth, scraping down the sides with a spatula as needed.
  2. Transfer the mixture to a large bowl with the ground lamb, grated onion, garlic, mint, parsley, and thyme. Dampen your hands with water and gently knead using your hands until incorporated and the mixture starts to turn slightly tacky to the touch and to the side of the bowl, about 2 minutes.
  3. Divide into 10 to 12 ball-shaped portions (about 3 oz each). Then shape them into long cylinders using a rolling motion between your dampened hands.
  4. Slide the cylinders onto 12″ skewers, then place on a parchment-lined sheet pan. Drizzle each with a little olive oil. Cover and refrigerate to chill completely for at least 1 hour, or overnight.
  5. Grill the koftas over medium-high heat, placing them on the grill at a 45-degree angle to grill grates directly over the heat. Turn every 4 to 6 minutes, for about 8 to 12 minutes total depending on the size of your kofta, or until the internal temperature reaches 160°F.

Information & Photos © Skylark Wine Company – All Rights Reserved.
© Recipe courtesy of Salt Pepper Skillet – All Rights Reserved.

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Skylark Wine Company Pinot Blanc

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JUNE WINE CLUB:

Silky styleskylark-pinot-blanc-bottleSkylark Wine Company
Orsi Vineyard
Pinot Blanc
Mendocino County, California

SILKY WINE STYLE

Pale yellow in the glass. High-toned citrus notes with roasted lemon, tangerine and green apple emerging with aeration. Very aromatic and perfumed, with a stoned fruit accent adding a layer of fragrant complexity. The palate is sleek and supple, with the lemon and apple fruits leaning into a tangy and dry finish. This refreshingly dry finish belies the fruit density of the mid-palate, where the interplay of textured fruit and natural acidity are in beautiful harmony.

WINE DETAILS:

  • Appellation: North Coast AVA, Mendocino County, California
  • Varietals: Pinot Blanc
  • Alcohol: 13.2% alcohol / volume
  • pH: 3.17 g/l
  • Total Acidity: 6.9 g/l

WINEMAKER’S NOTES:
Skylark Pinot Blanc is sourced from Bernie Orsi’s old vine plot in Mendocino County. Planted and farmed sustainably in Russian River alluvial soils, this vineyard dates back to its original inception in the 1970s, created by Mendocino legend John Fetzer. This pristine fruit was fermented in Mueller stainless steel barrels to capture the essence of this unique site. Omitting any wood profile, keeping the Pinot Blanc expression pure and clean . While the July 4th holiday weekend provided scorching temperatures across the entire North Coast, the summer that followed was warm and moderate. After a cooling trend in mid-August gave the crop a welcomed respite from the heat, ripening was nearly perfect for the remainder of the harvest. Pinot Blanc was picked in the early morning hours on September 3rd under ideal conditions.

Robert Perkins

© Photo by Skylark Wine Company: Robert Perkins

ABOUT THE WINERY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

halibut-mango-dishMango Halibut Ceviche

INGREDIENTS:

  • 1 pound halibut, diced into 1-inch pieces (highest classification for eating raw for ceviche, ask your fishmonger)
  • ½ cup fresh lime juice, from about 5-6 limes
  • 3 tablespoons lemon juice, from 1 lemon
  • 1 large mango, peeled, seeded, and diced
  • 1 large avocado, peeled, seeded, and diced
  • 1 jalapeño, seeded, and diced
  • ½ small red onion, thinly sliced
  • ½ bunch cilantro, chopped
  • 1 teaspoon salt

DIRECTIONS:

  1. In a glass (non-reactive) bowl, stir together the halibut, lime juice, and lemon juice. Cover the bowl and marinate in the fridge for 30 minutes to 4 hours. You’ll notice the halibut go opaque as the lime juice “cooks” the fish. The longer you marinate the fish, the more it will cook (a process called denaturation). Note, this process does not remove potential bacteria and parasites. See recipe link below for details and how to select the proper halibut.
  2. Remove the halibut from the fridge (no need to drain it) and add the mango, avocado, jalapeño, red onion, cilantro, and salt. Gently stir it to combine.
  3. Serve it up in individual glasses, on a plate, or with tortilla chips.

Information & Photos © Skylark Wine Company – All Rights Reserved.
© Recipe courtesy of Downshiftology – All Rights Reserved.

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June Wine Club Pairing Recipe

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JUNE WINE CLUB:

Bold wine Style logoskylark-alondra-cabernet-bottleSkylark Wine Company
Alondra
Cabernet Sauvignon
Mendocino County, California

BOLD WINE STYLE

Alondra is the Spanish word for Skylark. Perfumed nose of black cherry, blueberry and cassis with those classic cabernet characteristics of tobacco leaf and mint. The fruit-inspired palate features cassis and cherry fruit front and center, while that defining cabernet structure deftly folded into the fruit. Ripeness and elegance are the hallmarks of Alondra Mendocino Cabernet Sauvignon, which can be enjoyed now or cellared for the next decade.

WINE DETAILS:

  • Region: North Coast AVA, Mendocino County, California
  • Varietals: Cabernet Sauvignon
  • Alcohol: 14.5% alcohol / volume
  • pH: 3.52 g/l
  • Total Acidity: 6.6 g/l

WINEMAKER’S NOTES:
Alondra Mendocino Cabernet Sauvignon is sourced from one block in the heart of Mendocino County. Farmed organically, it is located in the rugged terrain of Northern California, near the banks of the Upper Russian River and the foothills of the Mayacamas. This vineyard is planted with three clonal selections specifically selected for this site. In early July 2024, the region experienced a record-breaking heat spike that transitioned to a long and moderately cool growing season. The Cabernet was picked in mid-October under ideal conditions. Gently crushed into a fermenter and left to ferment at its own pace with native yeasts. After primary fermentation we racked into 30% new Taransaud barrels (a French cooperage in Cognac) for eight months. The winemakers executed one rack and returned, then bottled all free run juice unfined and unfiltered.

John Lancaster and Robert Perkins

Photo by Skylark Wine Company: John Lancaster and Robert Perkins

ABOUT THE WINERY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

tri tip steak with salsa on a cutting board

Grilled Tri-tip with Santa Maria Salsa

INGREDIENTS:

  • 2 lb tri-tip steak, fat trimmed off
  • 2 tablespoon coarse Kosher salt or sea salt
  • 2 teaspoon black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon chili powder
  • 1 tablespoon brown sugar, dark
  • 2 teaspoon smoked paprika
  • 1 teaspoon dry mustard
  • 1 28 oz can diced tomatoes drained
  • 2 stalks celery finely chopped
  • 3 scallions chopped, green and white parts
  • 2 Anaheim peppers seeded and finely chopped
  • ¼ cup cilantro chopped
  • 2 tablespoon lime juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1 teaspoon hot sauce, ie. Tabasco, Louisiana Hot Sauce
  • 1½ teaspoon garlic salt

DIRECTIONS:

  1. Sprinkle the coarse Kosher (or sea) salt all over the tri-tip. Place in the refrigerator for 1 hour.
  2. In a small bowl, mix together the black pepper, garlic powder, chili powder, paprika, brown sugar, and dry mustard.
  3. Fire your grill up for 2-zone cooking. One side with direct heat and the other side with no heat.
  4. Remove the tri-tip from the refrigerator. Dust off the excess salt, but leave enough of it to season the steak. Sprinkle the rub all over the meat. Use your fingers to press it into the steak.
  5. Place the tri-tip on the indirect heat side of your grill and lower the lid. Cook until an internal temperature reaches 110°F, about 30 to 45 minutes. Flip the meat about halfway while cooking.
  6. Move the tri-tip to the direct heat side of the grill and cook until an internal temperature of 130°F is reached. Remove from the grill and let the meat rest for 5 to 10 minutes (the temperature will rise to 135°F).
  7. Slice against the grain and then top with the salsa, with extra served at the table.
  8. In a large bowl, mix all of the ingredients together. Chill in the refrigerator until ready to use. (You can make this up to several hours of grilling, or you can make it while the tri-tip is chilling with salt in the fridge).

Information & Photos © Skylark Wine Company – All Rights Reserved.
© Recipe courtesy of How to Feed a Loon – All Rights Reserved.

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Skylark Red Belly

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Balsamic Brussels SproutsRoasted Balsamic Brussels Sprouts

INGREDIENTS:

  • 1 ½ pounds Brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
  • 4 ounces pancetta, sliced ¼ inch thick, optional
  • ¼ cup olive oil
  • 1 ½ teaspoons kosher salt, or more or less to taste
  • ½ teaspoon freshly ground pepper, plus more, to taste
  • 1 tablespoon syrupy balsamic vinegar or 1/2 cup standard, store-bought balsamic

DIRECTIONS:

  • Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF .)
  • Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, the 1 ½ tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
  • Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
  • Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
  • Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (or use entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.

© Recipe and Photo courtesy of Alexandra Cooks. All rights reserved.

NOVEMBER WINE CLUB:

Skylark-red-belly-wine-bottleMellow style logoSkylark
Red Belly
Mendocino County
North Coast, California

MELLOW WINE STYLE

Purple in the glass. Aromas of black cherry, plum, black licorice and a violet floral top note completes the engaging and complex nose. The red and black fruits on the palate turn creamy, silky and supple; as the medium-bodied palate is polished with lovely fruit viscosity buffered by inner mouth perfume. This is an eminently drinkable vintage for Red Belly, enjoyable now and for the next decade. – Jeb Dunnuck, 90 pts.

WINEMAKING DETAILS:
Red Belly is Skylark’s ode to the South of France where blending varietals to create a unique synergy is the way of life. Blending compatible varietals together is a centuries old tradition, and the Skylark team loved the challenges and complexities that came with that tradition. The 2018 Red belly is comprised of 40% Niemi Vineyard Carignan, 40% Ashurst Vineyard Syrah and 20% Sawyer Vineyard Grenache. Each varietal is handpicked fermented separately by native yeasts, then after secondary fermentation in barrel, the cepage is finalized after multiple blending sessions. The goal for Red Belly is juicy fruit, integrated tannins and early accessibility with mid-term aging potential. They definitely achieved that here.

“To reflect our palates, the portfolio at Skylark includes crisp, flavorful, aromatic white wines and full-bodied, rich, spicy red wines. As we have long admired the beautiful white wines produced in Alsace and Austria, our Pinot Blanc is a California rendition of a classic European varietal.” – John Lancaster and Robert Perkins

Information & Photos © Skylark Wine Company – All Rights Reserved.

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!

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Skylark Orsi Vineyard Pinot Blanc

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Butternut Squash SoupButternut Squash & Apple Soup

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2–3 cloves of garlic, minced
  • 1 Granny Smith apple, diced 
  • ½ tablespoon chopped fresh rosemary 
  • 1 teaspoon finely chopped fresh sage
  • 1 small butternut squash, peeled and diced (about 5–6 cups/800 g)
  • 1 13.5 ounce can of light coconut milk
  • 3 cups vegetable broth
  • Salt and black pepper, to taste

DIRECTIONS:

  1. Bring a large soup pot to medium-heat and add the oil (for oil-free add a splash of vegetable broth). Add the onion and apple, then sauté until the onion is translucent, 3 to 5 minutes.
  2. Add in the garlic, rosemary, sage, and a pinch of salt. Sauté for an additional 1 to 2 minutes, then add in the squash, coconut milk, and vegetable broth.
  3. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until the squash is fork-tender. Carefully use an immersion blender to blend the soup until smooth, or transfer to an upright blender and blend on high speed to do the same.
  4. Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to one month.

© Recipe and Photo courtesy of From my Bowl. All rights reserved.

NOVEMBER WINE CLUB:

Crisp Wine StyleSkylark_Pinot_Blanc-wine-bottleSkylark
Orsi Vineyard Pinot Blanc
Mendocino County
North Coast, California

CRISP WINE STYLE

Light straw yellow. Aromas of green apple, lemon skin and tangerine. The palate is sleek and refined, with a mineral component lending structure to the fleshy fruits of apple and citrus. The beautiful interplay of fruit and acidity results in a silky fruit impression folding into a fresh and palate-cleansing finish. – Jeb Dunnuck, 90 points

WINEMAKING DETAILS:
This vintage is a beautiful rendition of Orsi Vineyard Pinot Blanc. The Skylark team has been farming this Mendocino vineyard with Berni Orsi since 2005, watching this heritage site deal with the fickle harvest weather with stubborn grace. The year began with a difficult flowering where frost reduced yields in April. Summer was warm but not hot until late August, when daily 100 degree temperatures scorched the North Coast. The grapes were picked on August 31, right before the heart of the heat spike, preserving natural acidity with plenty of phenolic ripeness. This vintage will be remembered as a small harvest in California with memorable wines – Orsi Vineyard Pinot Blanc will fit right in that category.

“We strive to produce wines that crystallize our passion within each bottle. Because of our relationships with meticulous and respected grape growers, we have been able to produce wines of distinction and character that represent the best of what Northern California vineyards have to offer. We are proud of Skylark and hope to continue share these wines with family and friends, old and new.” – John Lancaster and Robert Perkins

Information & Photos © Skylark Wine Company – All Rights Reserved.

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 >

 
 
 

 

 

November Wine Club Pairing Recipe

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Mushroom-StuffingWild Mushroom Stuffing

INGREDIENTS:

  • 1 loaf country-style French bread with crust cut into 1-inch cubes (about 14-15 ounces or 8-9 cups of cubed bread)
  • 10 tablespoons butter
  • 1 pound wild mushrooms
  • 2 shallots finely sliced
  • 2 ribs celery
  • 2 bunches green onions thinly sliced
  • ¾ cup chopped fresh Italian parsley
  • 2 tablespoon chopped fresh oregano
  • 2 tablespoon chopped fresh sage
  • 2 tablespoon chopped fresh thyme
  • 3 large garlic clove minced
  • 2 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 large eggs
  • 2 cups chicken broth, divided
  • 4 ounces freshly grated Parmesan cheese

DIRECTIONS:

  • Preheat oven to 375°F. Spread the cubed bread on large rimmed baking sheet and transfer into the oven. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
  • Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and saute until golden, about 7 minutes. Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more.
  • Generously grease a large baking dish.
  • Place the bread cubes in large bowl. Add the warm vegetable mixture; toss to combine.
  • Whisk the eggs and ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
  • Add more broth (about ½ to ¾ cup) to stuffing if it still looks and feels dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.

© Recipe courtesy of What’s Gabby Cooking.

NOVEMBER WINE CLUB:

Bold wine Style logoSkylark_Las-Aves-wine-bottleSkylark Wine Company
Las Aves
North Coast, California

BOLD WINE STYLE

“Ruby red. Morello cherry with plum, cassis and savory herbs. The palate is pretty and expressive, with the textured fruits in seamless integration with the natural acidity. A chocolatey ripeness develops with aeration in the glass though nicely buffered by the fine-grained tannins. The balanced fruit profile and admirable structure suggest this vintage can be successfully cellared for at least 10 years.” – Jeb Dunnuck, 91 pts.

WINEMAKING DETAILS:
Las Aves is Skylark’s ode to the Priorat region in Spain, where some of the world’s finest Carignane is grown. After visiting Priorat, the Skylark team decided to create their own California-inspired version, featuring heritage vine Carignane vineyards in Mendocino. Starting in 2006, they started their partnership with Alvin Tollini at his Niemi Vineyard, which was planted in the 1950s. This vineyard site provides a glimpse into California wine history. With the addition of Syrah, Grenache, and Cabernet Sauvignon, Las Aves is their unique varietal blend of heritage vines with an Old World inspiration – only 250 cases were produced. The WineStyles team will be receiving the last of this vintage.

ABOUT SKYLARK WINE COMPANY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

John Lancaster

© Photo by Skylark Wine: John Lancaster

John Lancaster,Co-Proprietor
Co-proprietor of Skylark Wine Company, is a graduate of Washington State University in Pullman, Washington. His passion for wine grew while working in the restaurant industry and brought him to the culinary destination of San Francisco. As the Wine Director of the wildly eclectic Cypress Club, he was recognized by the Wine Spectator for his wine list. For the past eleven years, John has been the Wine Director at the James Beard award winning Boulevard Restaurant. During his tenure at Boulevard, John has traveled extensively throughout the world’s wine regions studying wine production. In addition to his professional duties at Boulevard, John is also a professional wine judge and consultant. John resides in San Rafael with his wife and two daughters.

Robert Perkins

© Photo by Skylark Wine: Robert Perkins

Robert Perkins, Co-Proprietor
Co-proprietor of Skylark Wine Company, is a graduate of Fine Art Painting from the San Francisco Art Institute. His paintings have been shown throughout the Bay Area: San Francisco Museum of Modern Art-Artist Gallery, Canessa Gallery and Mesh Gallery. His designs are featured on every Skylark Wine label. When Robert is not in his studio in San Francisco, he is pursuing his other creative outlet, wine. Robert has worked in the restaurant industry for 20 years and has worked at Greens in San Francisco, Willowside Café in Sonoma and at Boulevard Restaurant as a sommelier for the past nine years. With his expertise in the wine industry, Robert has been a wine consultant for several Bay Area restaurants. He has also worked hands-on in production at several small wineries including Nalle, Scherrer and Sean Thackrey. He resides in San Francisco with his wife Kristine.

Information & Photo © Skylark Wine Company – All Rights Reserved.

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 >

 
 
 

 

 

Winery Spotlight Series: Dec. 9th Skylark Wine Company

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Skylark Wine Company Logo
Virtual Wine Tasting Event on Zoom and Facebook LIVE

Skylark Wine Company

Wednesday, December 9, 2020
6:00pm CST / 7:00pm EST

Please join us for a virtual wine tasting event, featuring the co-proprietors of our December Wine Club, John Lancaster and Robert Perkins, from Skylark Wine Company. During our virtual event, John and Robert will be guiding us through a tasting of our December Wine Club wines and other Skylark wines too. The following 6 wines featured during the tasting will be:

Zoom Facebook Live

  • Skylark Pink Belly Rosé 
  • Skylark Orsi Vineyard Pinot Blanc
  • Skylark Red Belly
  • Skylark Grenache  
  • Skylark Las Aves 
  • Skylark Rodgers Creek Vineyard Syrah 

Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside John and Robert with a front seat on Zoom!  Or watch on our Facebook LIVE event.Skylark Wines

About Skylark Winery:

Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

John Lancaster – Co-Proprietor

John Lancaster

Photo by Skylark Wine: John Lancaster

Co-proprietor of Skylark Wine Company, is a graduate of Washington State University in Pullman, Washington. His passion for wine grew while working in the restaurant industry and brought him to the culinary destination of San Francisco. As the Wine Director of the wildly eclectic Cypress Club, he was recognized by the Wine Spectator for his wine list. For the past eleven years, John has been the Wine Director at the James Beard award winning Boulevard Restaurant. During his tenure at Boulevard, John has traveled extensively throughout the world’s wine regions studying wine production. In addition to his professional duties at Boulevard, John is also a professional wine judge and consultant. John resides in San Rafael with his wife and two daughters.

Robert Perkins – Co-Proprietor

Robert Perkins

Photo by Skylark Wine: Robert Perkins

Co-proprietor of Skylark Wine Company, is a graduate of Fine Art Painting from the San Francisco Art Institute. His paintings have been shown throughout the Bay Area: San Francisco Museum of Modern Art-Artist Gallery, Canessa Gallery and Mesh Gallery. His designs are featured on every Skylark Wine label. When Robert is not in his studio in San Francisco, he is pursuing his other creative outlet, wine. Robert has worked in the restaurant industry for 20 years and has worked at Greens in San Francisco, Willowside Café in Sonoma and at Boulevard Restaurant as a sommelier for the past nine years. With his expertise in the wine industry, Robert has been a wine consultant for several Bay Area restaurants. He has also worked hands-on in production at several small wineries including Nalle, Scherrer and Sean Thackrey. He resides in San Francisco with his wife Kristine.

“We strive to produce wines that crystallize our passion within each bottle. Because of our relationships with meticulous and respected grape growers, we have been able to produce wines of distinction and character that represent the best of what Northern California vineyards have to offer. We are proud of Skylark and hope to continue share these wines with family and friends, old and new.”

 

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Skylark Wine Company
Mendocino County, California

Cheers!

WineStyles.com