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Heron Hill Winery Eclipse Red

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Pot roast dish setting on tableTangy Tomato Pot Roast

INGREDIENTS:

  • 6 medium yellow-fleshed potatoes, peeled and halved
  • 6-8 carrots, peeled and halved if thick or left whole if thinner
  • 1 medium onion, peeled and thinly sliced
  • 1 tablespoon olive oil
  • salt and freshly ground pepper
  • 3 lb. boneless beef roast, inside or outside round, blade or cross-rib works well
  • 2 cups tomato sauce, or passata
  • ¼ cup light brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 2-3 fresh thyme sprigs, or 1 tsp dried thyme leaves
  • 1 teaspoon salt, plus more, to taste
  • freshly ground pepper

To thicken:

  • 1 tbsp cornstarch
  • 1 tbsp water

To serve:

  • Fresh parsley, chopped

DIRECTIONS:

  • For Oven Method: Sear meat in an oven safe pot with lid or Dutch oven. Lift out briefly and place vegetables underneath the roast. Add sauce, cover and place into a 325°F oven for 3-4 hours or until the beef is fall-apart tender.
  • For Slow Cooker: Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
  • On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
  • In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
  • Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
  • Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.

© Recipe courtesy of Seasons and Suppers. All rights reserved.

SEPTEMBER WINE CLUB:

Mellow style logoHeron Hill Eclipse wine bottleHeron Hill Winery
Eclipse Red
Finger Lakes, New York

MELLOW WINE STYLE

This medium ruby colored wine shows the beauty of what the Bordeaux varieties can do around New York State in warm vintages. Medium to full intensity on the nose shows a great combination of black and red fruit with blackberry, cassis and raspberry all made more complex with some herbal mint tones and slight cedar notes. The palate is medium-bodied with refreshing acidity and refined, silky tannins with great length.

WINE DETAILS:

  • Varietal: 44% Merlot, 31% Cabernet Franc, 25% Cabernet Sauvignon
  • Appellation: New York – grapes sourced from growers in Finger Lakes and Long Island
  • Analysis: 13% alcohol / volume
  • pH: 3.69
  • Total Acid: 5.85 g/L – 0.585%
  • Residual Sugar: 0 – Dry
  • Aging: 15 months in French and Hungarian oak barrels
  • Malo-Lactic Fermentation: 100%
  • Free SO2 at Bottling: 32ppm 
  • Production: 1312 Cases of 12 Bottles
  • Winemaker: Jordan Harris

FOOD PAIRING:
This wine would make a wonderful accompaniment to pot roast with roasted seasonal root vegetables in a tomato base. Also great with those steaks and chickens coming off the grill in summer!

Heron Hill winery and winemaker Jordan Harris

WINEMAKER – JORDAN HARRIS

Jordan Harris is best described by three words: passionate, determined and focused. Jordan has always had an incredible passion for all things food and wine. From his education in culinary arts to studying Enology and Viticulture at The Niagara College of Canada, Jordan’s passion has lead him to many successes. He has achieved numerous awards and accolades for his wines. He placed first at the Inter-Rhone Sommelier Challenge, third at the International Challenge in Avignon, France, and was featured in Wine Enthusiast’s Top 40 Under 40 Tastemakers. Jordan joined the team at Heron Hill in 2020 to be closer to his family and embrace the opportunity to work with cool climate fruit in the Finger Lakes.

Information and Photos © Heron Hill Winery – All Rights Reserved.

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September Wine Club Pairing Recipe

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Bolognese Sauce with pasta on tableMarcella Hazan’s Bolognese Sauce

INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 3 tablespoons butter plus 1 tablespoon for tossing the pasta
  • ½ cup chopped onion
  • ⅔ cup chopped celery
  • ⅔ cup chopped carrot
  • ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
  • salt
  • black pepper, ground fresh from the mill
  • 1 cup whole milk
  • whole nutmeg
  • 1 cup dry white wine
  • 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
  • 1 ¼ to 1 ½ pounds pasta
  • freshly grated Parmigiano Reggiano cheese at the table

DIRECTIONS:

  1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
  2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
  3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about ⅛ teaspoon — of nutmeg, and stir.
  4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
  5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmigiano Reggiano on the side.

© Recipe courtesy of Marcella Hazan, adapted by The New York Times.

SEPTEMBER WINE CLUB:

Mellow style logo2019-Baco-Noir-bottleHeron Hill Winery
Reserve Baco Noir
Finger Lakes, New York

MELLOW WINE STYLE

Nearly an opaque ruby red with blue tones, this Baco Noir shoots from the glass with abundant aromas of bramble, juniper, raisin, black currant and earthy tones. It is medium to full bodied and hits the palate with bracing acidity, modest tannin structure and a long fruit-drive finish.

WINE DETAILS:

  • Varietal: 100% Baco Noir
  • Vineyard: 100% Doyle-Pulteney Vineyard, west side of Keuka Lake
  • Appellation: Finger Lakes, New York
  • Analysis: 13.1% alcohol / volume
  • pH: 3.43
  • Total Acid: 8.7 g/L – 0.87%
  • Residual Sugar: 0
  • Fermentation: Open top fermenters, 11 days total skin contact
  • Malo-Lactic Fermentation: 100%
  • Aging: Neutral French Oak, 21 months
  • Production: 413 Cases of 12 Bottles
  • Winemaker: Jordan Harris

FOOD PAIRING:
This wine is similar to an Italian wine with big acids. Pair with tomato sauces and medium meats like veal. Also stunning with a spaghetti bolognese topped with freshly shaved Parmigiano Reggiano.

VINEYARD INFORMATION: 
Doyle Pulteney – just 5 minutes from the winery – is a steep and rocky site with gravelly loam, shale and great eastern exposure on the west side of Keuka Lake. The steep slope and morning sunlight allow for dense but fresh wines with the great drainage, yet limited afternoon heat.

VINTAGE CONDITIONS:
About as “classic” a Finger Lakes vintage as you can get. After a relatively mild winter, the spring was extended and dry, allowing for a decent fruit set that resulted in slightly above average yields. This led to the cool and dry summer with some warmth in the fall, helping to push along the fruit ripeness. Overall, this vintage offered all you would expect from a Finger Lake wine – bright acidity, moderate alcohol and lovely ripe fruit notes.

WINEMAKING:
The fruit for the Baco Noir Reserve was destemmed, leaving berries whole with one ton open top fermenters. The bins were punched down twice per day and spent 11 days on the skins prior to pressing. The wine was then transferred to neutral French oak for malolactic fermentation and completed with 21 months of élevage. After the time in barrel, the wine was assembled and filtered prior to bottling.

Heron Hill Winery building and finger lakes landscape

ABOUT HERON HILL WINERY:
Nestled in a slate hillside overlooking scenic Keuka Lake in New York’s Finger Lakes region, Heron Hill has been dedicated to excellence since 1977. Rated as one of the top ten most spectacular tasting rooms in the world by Travel & Leisure magazine, the winery has become a coveted destination within New York for wine, ambiance and service.

For over 50 years, owners John and Josephine Ingle have been practicing sustainability as a way of life. To them it’s about giving respect. Respect for the land by farming sustainably and respect for the product by making it natural, fresh and healthful. Most importantly it means respect for the consumer by providing the best product and education about their long term goal of environmental balance. Today, Heron Hill offers over 20 different varieties of wine; including crisp and light Rieslings, aromatic dry Chardonnays, complex Pinot Noirs, elegant Cabernet Francs, and their legendary Eclipse series. Learn more here.

Information & Photos © Heron Hill Winery – All Rights Reserved.

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September Sweet Club: Iowa

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Sweet Wine ClubLate Harvest VidalHeron Hill Winery
Late Harvest Vidal Blanc Reserve
Finger Lakes, New York

NECTAR WINE STYLE

A very refined and balanced dessert wine. The aromatics are concentrated but not overwhelming with floral notes, pineapple, peach, cantaloupe and honey. The palate is medium bodied with fresh acidity, balancing the sweetness and making this wine a lovely sipper.

  • Varietal: 100% Vidal Blanc
  • Vineyard: Keuka Estate
  • Appellation: Finger Lakes, New York
  • Analysis: 10% alcohol / volume
  • pH: 3.14
  • Total Acid: 9.0 g/L – 0.9%
  • Residual Sugar: 74 g/L – 7.2%
  • Fermentation: Stainless Steel – after whole cluster pressing of the fruit, the juice was cool fermented and aged in stainless steel tanks
  • Malo-Lactic Fermentation: 0%
  • Production: 152 Cases of 12 Bottles
  • Winemaker: Jordan Harris

FOOD PAIRING:
A wonderful wine on its own or with medium sweetness desserts like fresh fruit and custard, créme brûlée with persimmon, or a cheese course. If you are feeling indulgent, pair with foie gras.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section will pair well with any rich or blue cheeses. Learn more about our wine and cheese pairings here.

VINEYARD INFORMATION:
Keuka Estate – the winery’s on site vineyard comprising of 10 acres of Riesling, 1 acre of Vidal Blanc and 2.5 acres of Cabernet Franc. Most of the vineyard is a relatively gentle east facing slope towards Keuka Lake; at one of the coolest points along the lake due to the gap in the hills behind the winery, which allows cool air to flow through their site, draining down to the lake. The soils comprise of shale and loam, allowing for a very well drained and mineral driven site; these, combined with the cooler temperatures, lead to fruit with wonderful purity, mineral expression and fresh acidity.

VINTAGE CONDITIONS:
Many growers may have been a little worried about drought like conditions through the peak of the summer in July and August, but it did remain cool enough to keep the vines healthy and thriving through the summer.

The season began like it often does with sub-freezing temperatures coming later in May. Luckily most varieties and pretty much all vinifera was delayed from a cool and wet spring, so there was little impact on them. The main variety that was impacted was Concord which is not made at Heron Hill (they do however grow some for juice). Once the season warmed up, it never really stopped. That wet spring gave the vines the water they needed to catch up in the season that was nearly ideal and created almost no disease/pest management issues. It also allowed for slow, steady vine growth that was balanced throughout the entire season. 

Harvest remained dry and warm with cool nights. The result was the ability to allow flavors to develop slowly but progressively while maintaining acidity and structure. The fruit that was harvested had significantly higher than normal brix levels and, in some cases, record breaking, while still having high acidity and fabulous concentration and flavors. A great year. 

WINEMAKING:
The Late Harvest Vidal was harvested as slightly concentrated fresh fruit from slight dehydration on the vine prior to harvesting at a ripe 27.6 brix with still bright acidity. After whole cluster pressing the fruit, the juice was cool fermented in stainless steel and then continued to age in stainless steel after racking once. The wine was never fined (not necessary) and was simply cold stabilized before being sterile filtered and bottled.

Information and photos © Heron Hill Winery – All Rights Reserved.

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“Wine” not try our Sweet Club! 

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September Premium Wine Club

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Bold wine Style logoBEW_2018-CV-Reserve-Cab-SauvBroken Earth Winery
CV Reserve 2018
Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

Beginning with the nose, there are notes of blackcurrants, pine needles, along with underlying oak spices that paint the picture of international appeal. This cohesion of integrated flavors easily translates to a mouth feel full of blueberry sensations and silky tannins. The linear finish leaves a rejuvenated palate that is not overwhelmed by over structured tannin, showing that a bigger wine is not always better.

WINE DETAILS:

  • Analysis: 14.9% alcohol / volume
  • Varietal: Cabernet Sauvignon
  • pH: 3.67
  • Residual Sugar: 2.0 g/L
  • Total Acidity: 6.2 g/L
  • Harvest Date: October 2018
  • Bottling Date: January 2021
  • Winemaker: Chris Cameron
  • Awards: 92 pts. – Wine Enthusiast, 2018

WINEMAKERS 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 2018, we achieved perfect fruit ripeness, resulting in a wine of outstanding depth. There are many special dishes and occasions that can pair with this wine, but in our humble opinion, only one reigns supreme: seared lamb. Take three inch lamb cutlets, brush with olive oil, black pepper, and garlic, then sear from the bottom and quickly flip to finish. Only new oak is used and the average aging is 23 months.” – Winemaker, Chris Cameron

Bold wine Style logoBEW_2018 CV Reserve Cab Franc_DBroken Earth Winery
CV Reserve 2018
Cabernet Franc
Paso Robles, California

BOLD WINE STYLE

This crop was a much anticipated one. It is 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.

WINE DETAILS:

  • Analysis: 15.2% alcohol / volume
  • Varietal: Cabernet Franc
  • pH: 3.58
  • Residual Sugar: 2.0 g/L
  • Total Acidity: 5.52 g/L
  • Harvest Date: October 2018
  • Bottling Date: March 2022
  • Winemaker: Chris Cameron
  • Awards: 90 pts. – Wine Enthusiast, 2018

WINEMAKERS NOTES:
“Cabernet Franc is a significant Bordeaux variety that figures prominently in the “right bank” styles of Pomerol and Sanitt-Émilion although it is rarely released there on its own. Paso Robles’ climate has the ability to get it ripe on its own and we are confident, and excited to release this 100% varietal. Only new oak is used and the average aging is 23 months.” – Winemaker, Chris Cameron

ABOUT BROKEN EARTH WINERY:
50th-Year-Logo_Green-800x802

Celebrating 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 Vineyard was a grower 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.  They continue this tradition 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 and Photos © Broken Earth Winery – All Rights Reserved.

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

Learn more about our Premium Club >

 
 
 

 

August Sweet Club: Iowa

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Sweet Wine ClubBroken-Earth_LaBelle_bottleBroken Earth Winery
La Belle
Muscat
Paso Robles, California

NECTAR WINE STYLE

A new adventure with an old friend. La Belle emphasizes all things lovely about the Muscatel (or more commonly known as Muscat) varietal that the Broken Earth team has adored, yet unfortunately forgotten about over the years. This Muscatel offers insight into a whole new world of what can be achieved when this grape is produced in a new style. It’s a wine that can fly solo, but with its acidity and off dry approachability can stand up to many cuisines. The best attribute being, this wine can stand up to spice and sour dishes, such as Korean barbecue or various curries. Pairs well with any farmer’s market fresh summer dish.

Varietal: Muscatel
Analysis: 11.12% alcohol / volume
pH: 3.36
TA: 6.0 g/L
RS: N/A

Winemaking Notes:
California Certified Sustainable logo“When popped and poured, the Lily of the Valley florals and deeply aromatic esters erupt out of the glass with the most delicate of force. The effervescence eager to be set free, it delivers with a cloudburst of ripe peach and other stone fruit, enchanting the utmost reaches of the palate. Instead of the wine continuing on with enveloping levels of overwhelming sweetness, it makes an acute turn in the direction of spritely acidity. A graceful summer porch sipper, acting as a foil to those beastly reds so commonly found in Paso Robles and throughout California.” – Winemaker, Chris Cameron

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section will pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

Broken_Earth_MissStella_bottleBroken Earth Winery
Miss Stella
Muscat
Paso Robles, California

NECTAR WINE STYLE

This style is technically called a “Mistella” but is classified by the TTB as an “Angelica”. It has a pale apricot color and would suit anything from fresh fruit and berries to dishes with a syrup or sugar glaze. This is a chance to be daring! 

Analysis: 16.7% alcohol / volume
pH: 3.86
TA: 5.1
RS: 173 g/L

Winemaking Notes:
California Certified Sustainable logo“Miss Stella— This is a Mistella style (fortified grape juice) made from Black Muscat grapes. It is quite pungent on the nose and very floral with hints of lychee. The juice itself has not been fermented so it is very sweet. It is 16.5% alcohol (due to addition of fortifying spirit) which balances the sweetness nicely.” – Winemaker, Chris Cameron

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section will pair well with a soft cheese, such as a brie. Learn more about our wine and cheese pairings here.

About Broken Earth Winery:
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 and photos © Broken Earth Winery – All Rights Reserved.

Sweet ClubLove the Sweet life?
“Wine” not try our Sweet Club! 

Click here to learn more >

 

 

Broken Earth Cabernet Sauvignon

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French-Dip-Sandwich-House-of-Nash-EatsSlow Cooker French Dip Sandwiches

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 ½ to 3 pounds beef chuck roast
  • kosher salt
  • freshly ground pepper
  • 2 (1-ounce) packages dry onion soup mix
  • 2 cups water
  • 2 (14.5-ounce) cans beef broth
  • 6-8 slices Swiss or Provolone cheese
  • 6-8 crusty rolls like ciabatta

DIRECTIONS:

  • Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
  • When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing won’t take very long – you just want to quickly brown the roast to add flavor and seal in the juices.
  • Transfer the roast and the pan juices to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours.
  • When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and shred. Serve by piling the shredded meat onto sliced, crusty rolls with a slice of Swiss cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve with the juices from the slow cooker as au jus for dipping.

© Recipe courtesy of House of Nash Eats.

AUGUST WINE CLUB:

Bold wine Style logoSignature_19_CabSauv_TastingNotesBroken Earth Winery
Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

This Cabernet Sauvignon has aromas of Maraschino cherries and a tannic mouthfeel with notes of chocolate, cherries, leather, and tobacco. This wine pairs well with rich red meats, like ribeye, prime rib, and roast beef.

WINE DETAILS:

  • Varietal: Cabernet Sauvignon
  • Analysis: 14.5% alcohol / volume
  • pH: 3.45
  • Total Acid: 7.42 g/l
  • Residual Sugar: 2.0 g/l
  • Harvest Date: Oct. 2019
  • Bottling Date: March 2022
  • Awards: 91 pts. – Wine Enthusiast

WINEMAKING NOTES:
California Certified Sustainable logo“For our Estate range of wines, we take the best parcels of each variety and individually handle them to allow the true personalities of each block to be preserved. This wine has the benefit of having our most prestigious Cabernet Sauvignon blocks as part of its blend. Blocks 4C and 4D form 33% of this wine. These blocks are normally designated for our Reserve Cabernets but were chosen for our Estate wine this vintage.

The fruit was harvested over a period of 16 days commencing in October 2019, with dates depending on clonal and site differences to ensure all components are at their peak. Following fermentation, the wine was transferred to new French oak barriques with tight grain for 17 months on average before blending and preparation for bottling.” – Winemaker, Chris Cameron

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

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August Wine Club Pairing Recipe

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Grilled Sausages with Summer Vegetables

INGREDIENTS:

  • ¾ cup peach preserves
  • ½ cup reduced-sodium soy sauce
  • 3 tablespoons minced fresh ginger root
  • 3 tablespoons water
  • 3 garlic cloves, minced
  • dash hot pepper sauce, optional
  • 4 medium sweet red peppers
  • 1 medium eggplant
  • 3 small zucchini
  • 2 small yellow summer squash
  • 12 hot Italian pork or turkey sausage links (4 ounces each)

DIRECTIONS:

  1. Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended.
  2. Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into ½ inch thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with ½ cup of the sauce and toss to coat.
  3. Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat.
  4. Cut vegetables into bite-sized pieces. Toss with additional ¼ cup sauce; keep warm.
  5. Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160°F for pork sausages (165°F for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

© Recipe courtesy of Nancy Daugherty on Taste of Home.
© Photo courtesy of  Taste of Home – All rights reserved.

AUGUST WINE CLUB:

Bold wine Style logoSignature_19_CabFranc_TastingNotesBroken Earth Winery
Cabernet Franc
Paso Robles, California

BOLD WINE STYLE

From Broken Earth’s estate vineyards, this crop of Cabernet Franc 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 wines brooding nature. Bright natural acidity will ensure this wine ages for many years.

WINE DETAILS:

  • Varietal: Cabernet Franc
  • Analysis: 14.5% alcohol / volume
  • pH: 3.47
  • Total Acid: 7.5
  • Residual Sugar: 3.0 g/L
  • Harvest: September
  • Bottling: March
  • Awards: 92 Points – Wine Enthusiast, 2019

WINEMAKING NOTES: 
“Cabernet Franc is a significant Bordeaux variety that figures prominently in the “right bank” styles of Pomerol and St. Émilion, although it is rarely released there on its own. Paso Robles’ climate has the ability to get it ripe on its own and we are confident, and excited, to release this 100% varietal.” – Winemaker, Chris Cameron

ABOUT BROKEN EARTH WINERY:
Celebrating 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 Vineyard was a grower 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.  They continue this tradition 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.

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 Collector’s Wine Club: Iowa

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Collectors Wine Club2013-La-Ferme-Du_Mont-Capelan-Red-bottleLa Ferme Du Mont
Châteauneuf-Du-Pape Rouge
Capelan 2013
Rhône Valley, France

BOLD WINE STYLE

Black cherries, currants, licorice, graphite and dried Provencal herbs all emerge from this medium to full-bodied, focused, pure, yet nicely concentrated Châteauneuf-du-Pape. It has high quality tannin, solid mid-palate depth and should drink well for a decade. 

Analysis: 14.5% alcohol / volume
Varietal: 80% Grenache, 10% Syrah, 10% Mourvèdre
Country: France
Region: Southern Rhône – Rhône Valley
Appellation: Châteauneuf-du-Pape
Winemaker: Stéphane Vedeau
Accolades: 91-93 Wine Advocate, 2016

Vinification and Maturation:
An exceptional vintage by its originality. A Châteauneuf-du-Pape from the most beautiful complex plots, precise, balanced and distinguished. The terroir is made up of rolled pebbles and multiple stone soils find their originality in a high proportion of complex clay. An unusual vintage, more as a northern vintage in its balance: families of red woodland fruits from Burgundy, bringing a certain paradoxical tension for the region. Vinified at the estate, wines are produced from hand-harvested grapes that are partially destemmed and in vats without SO2. Fairly long vatting (6 to 8 weeks) is carried out with gentle extractions and regular work of the lees. After a very slow pressing, wines are blended and aged 18 months, a proportion in new barrels (70%).

Bold wine Style logo2016-La-Ferme-Du-Mont-Vendange-Rouge-bottleLa Ferme Du Mont
Châteauneuf-Du-Pape Rouge
Vendage Rouge 2016
Rhône Valley, France

BOLD WINE STYLE

Deep purple red in color, this wine is aromatic with notes of crisp red and black fruits, caramel licorice and lightly waxed Mediterranean spices. The palate is smooth and racy.

Analysis: 14.5% alcohol / volume
Varietal: 80% Grenache, 10% Mourvèdre, 10% Syrah
Country: France
Region: Southern Rhône, Rhône Valley
Appellation: Châteauneuf-du-Pape
Winemaker: Stéphane Vedeau
Accolades: 93 Wine Advocate, 2018; 91-93 Jeb Dunnuck, 2017; 90-92 Vinous, 2018

Vinification and Maturation:
2016 harvest was noted be one of harmony and fluidity. Located on a small terrace on the northeast side of the appellation, the rolled pebble floors find their originality in a large proportion of saffron where the Grenache will express even more fruit. Grapes hand-harvested from 80 to 100-year-old vines, mostly destemmed and vats without SO2. Vatting lasts 5 to 8 weeks and is carried out at a temperature of 22-30°C / 71.6-86°F with gentle extractions. The objective is to maintain a fresh ridge from start to finish without losing the finesse of the tannins. After a slow pneumatic pressing, gout wines and presses are assembled according to the vintages and the 12-month aging combines both a small proportion of wood (10%) and a traditional aging in concrete vats (90%).

Silky style2021-La-Ferme-du-Mont-Vendange-White-bottleLa Ferme Du Mont
Châteauneuf-Du-Pape Rouge
Vendage Blanc 2021
Rhône Valley, France

SILKY WINE STYLE

Bright yellow in color with green reflections. An extremely complex nose made of quince, white truffle and small flowers.

Analysis: 14.5% alcohol / volume
Varietal: 60% Grenache Blanc, 30% Roussanne, 7% Bourboulenc, 3% Clairette
Total Acidity: 4.2 g/L
Total Sulphur: 55 mg/L
Country: France
Region: Southern Rhône, Rhône Valley
Appellation: Châteauneuf-du-Pape
Winemaker: Stéphane Vedeau
Accolades: 92 Jeb Dunnock, 2022

Vinification and Maturation:
The legendary Châteauneuf-du-Pape terroir made up of famous rolled pebbles allows La Ferme du Mont to express their passion for Grenache and Roussanne from different regions, and Bourboulenc with a touch of Clairette. Located on a small terrace on the northeastern slope of the appellation, the soils consist of molasses (pebbles), clay, a little sand and crushed mineral stones. Manual harvest, severe and rigorous sorting follows. The grape varieties have different maturities, which is why La Ferme du Mont staggers the harvest. The Grenaches are harvested at the beginning of September, then 4 weeks later the Roussane follows. The berries undergo direct pressing and are fermented in a barrel made with wood from the Tronçais forest. Fermentation and aging in this piece of wood with very fine, slightly heated grains provides an envelope of chestnut all in softness and harmony.

ABOUT THE WINERY:
La Ferme du Mont in Southern Rhône boasts a mosaic of vineyards, now owned and vinified by Stéphane Vedeau. Formerly a soccer player in Paris. Stéphane shifted to winemaking in 1989 and spent 15 years making award-winning wines in the Languedoc region. Stéphane arrived in the Rhône Valley in 2000, creating La Ferme du Mont in Southern Rhône where he continues to produce wines with freshness and soul using native yeasts and biodynamic methods.. Learn more about their story here.

Photos, video and information © La Ferme Du Mont and Broadbent – All Rights Reserved.

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July Sweet Club: Iowa

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Sweet Wine Clubcaposaldo_moscato_blue_bottleCaposaldo
Moscato
Italy

NECTAR WINE STYLE

Made using handpicked grapes from 20-year-old guyot-trained vines, this Moscato is bright golden yellow in color, with an assertive mix of exotic fruit with spicy aromas that create a fresh, vivacious and highly polished palate. 

Varietal: 100% Moscato Bianco
Analysis: 7% alcohol / volume
Grapes: 100% handpicked
Region: Lombardy, Italy
Appellation: Provincia di Pavia IGT
RS: 110 g/L
TA: 6.2 g/L
pH: 3.18
Pairing: Fresh fruits, fruit pies, and tarts
Critical Acclaim: 98 points – Sunset International Wine Competition | 94 points – Winemaker Challenge International

Winery Notes:
Caposaldo Moscato comes from the cool, maritime climate of Provincia di Pavia in northern Italy’s Lombardy region. Here the 20-year-old guyot-trained vines benefit from the blend of white marl and chalk soils in the low-yielding hillside vineyards. Grapes are handpicked and then undergo a temperature-controlled fermentation that results in a fine, persistent effervescence.

WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a soft cheese, such as brie. Learn more about our wine and cheese pairings here.

Summer Sun Collins_CocktailCaposaldo Cocktail Crew – “Summer Sun Collins”:

  • 1 ½ oz Caposaldo Moscato
  • ¾ oz Acqua de Cedro liqueur
  • ½ oz passion fruit syrup
  • ½ oz lemon juice
  • splash of soda water
  • garnish with mint bouquet
  • ENJOY!

© Recipe and photo courtesy of Caposaldo.

MoscatoHeader_Caposaldo

caposaldo_sparkling_peach_bottleCaposaldo
Sparkling Peach Moscato
Italy

NECTAR WINE STYLE

Soft and elegant with lively bubbles, this sweet sparkling wine has intense aromas and flavors of freshly picked peaches, honeysuckle and citrus. 

Analysis: 6.4% alcohol / volume
Grapes: 100% handpicked grapes
Region: Italy
RS: 95 g/L
TA: 4.4 g/L
pH: 3.15
Pairing: Light desserts, such as pastries, sorbet or fresh fruit
Fermentation: A preferred natural second fermentation results in a superior effervescence

Winery Notes:
The grapes grow on the cool hilltops of northern Italy’s Lombardy region, where the northern-lying Alps shield the low-yielding hillside vineyards from harsh weather and the 20-year-old Guyot-trained vines benefit from a superb blend of white marl and chalky soils. During harvest, the fruit is carefully handpicked and pressed. Finally natural peach aromas are added for a truly special wine. 

WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a fresh goat cheese. Learn more about our wine and cheese pairings here.
Sparkling Peach on the Beach_Caposaldo
Caposaldo Cocktail Crew – “Sparkling Peach on the Beach”:

  • 2 cups of Caposaldo Sparkling Peach
  • 2 oz peach schnapps muddled with peach slices
  • garnish with grapefruit slice
  • ENJOY!

© Recipe and photo courtesy of Caposaldo.

SparklingPeachHeader_Caposaldo

About Caposaldo Winery:
Caposaldo blends a handcrafted, artisanal approach to winemaking with cutting-edge quality standards and techniques, so that it stands as a benchmark of iconic Italian wines. The fruit for each Caposaldo wine is hand harvested from low-yielding vineyards in prime growing areas in the classic wine regions of Tuscany, Veneto and Lombardy. Modern scientific techniques are used in the cellar, including cold temperature stainless steel fermentations and judicious use of oak, resulting in a pure expression of each wine type. Learn more here.

Information and photos © Caposaldo and Kobrand Fire Wine & Spirits – All Rights Reserved.

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July Premium Wine Club

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Bold wine Style logoThelema-Cabernet-Sauvignon-bottleThelema Mountain Vineyards
Cabernet Sauvignon 2019
Stellenbosch, South Africa

BOLD WINE STYLE

Complex and stylish, with aromas of blackcurrant leaf and coffee bean which progresses into a palate that’s structured and racy with hints of leather, dark chocolate and sweet blackberry. The firm tannins yield and gripping mouthfeel from the first sip through to the long lingering finish.

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Varietal: Cabernet Sauvignon
  • pH: 3.66
  • Residual Sugar: 1.6 g/L
  • Total Acidity: 5.6 g/L
  • Food Pairing: A butterflied leg of lamb or lamb steak with rosemary and potato dauphinoise on the side

VITICULTURAL PRACTICES:

  • Varietal: Cabernet Sauvignon – clone 46C, 169A and 338C
  • Root stock: 101-14, R110 & R99
  • Soil type: Hutton – decomposed granite
  • Age of vines: Planted 2002, 2003 & 2008
  • Plant density: 2000-2300 vines per hectare
  • Trellising: Vertical hedge
  • Pruning: 2-bud spurs every 15cm
  • Yield: 10.4 tons per hectare
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Picking date: 19 February – 28 February, 2029
  • Grape sugar: 24.7-25.2ºB
  • Acidity: 5.74 – 6.84 g/l
  • pH at harvest: 3.53-3.7

WINEMAKING PRACTICES: 

  • Yeasts: Alchemy 3 / X-Pure
  • Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and a combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. The wines are aged gracefully in place for 18 months, with 25% new French oak barrels and received only one racking during this period. After tasting through all the individual lots, the winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for bottling.
  • Mood Maturation: 18 months in barrel, 30% new French oak, balance in older barrels

Bold wine Style logoThelema-The-Abbey-bottleThelema Mountain Vineyards
The Abbey 2019
Stellenbosch, South Africa

BOLD WINE STYLE

The name Thelema comes from a tale written by 16th Century French writer Francois Rabelais, who writes about beautiful Abbey, Thélème, where there is but one rule – ‘do what thou wilt’. This blend of Shiraz, Grenache and Petit Verdot pays homage to the spirit of the Abbey and to the author who gave them their name.

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Varietal: 70% Shiraz, 15% Grenache and 15% Petit Verdot
  • pH: 3.62
  • Residual Sugar: 2.0 g/L
  • Total Acidity: 5.2 g/L
  • Food Pairing: Rich hearty stews, roasts and grilled meats

VITICULTURAL PRACTICES:

  • Varietal: Shiraz – Clone Sh1A / Grenache – Clone GN 70N / Petit Verdot – Clone PR 400D
  • Root stock: 101-14 & R99
  • Soil type: Hutton – decomposed granite
  • Age of vines: Planted 2003 to 2006
  • Plant density: 3000, 1996 and 2022 vines per hectare respectively
  • Trellising: Vertical hedge
  • Pruning: 2-bud spurs every 12cm
  • Yield: 8.5 tons per hectare (Shiraz), 11 tons/ha (Grenache), 13 tons/ha (PV)
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Picking date: 15 March 2019 (Shiraz), 20 February 2019 (Grenache), 20 March 2019 (PV)
  • Grape sugar: 25.2ºB (Shiraz), 25.0ºB (Grenache), 24.8ºB (PV)
  • Acidity: 5.12 g/L (Shiraz), 6.19 (Grenache), 5.73 g/L (PV) 
  • pH at harvest: 3.6 (Shiraz), 3.33 (Grenache), 3.57 (PV)

WINEMAKING PRACTICES: 

  • Yeasts: Alchemy4
  • Fermentation temp: 80.6ºF
  • Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over once a day for 5 days. After fermentation, the wine is left on the skins for 2 days before pressing, once pressed, wine is racked to barrel for malolactic fermentation.
  • Mood Maturation: 18 months in 2nd & 3rd fill 225 L French oak barrels

ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker Gyles Webb and the McLeans, his in-laws, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 1990’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the winery here.

Information, Photos & Video © Thelema Mountain Vineyards – All Rights Reserved.

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