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Jan Harmsgat Chardonnay

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Caramelized-Onion-Apple-and-Brie-Flatbread-Pizza-7-768x512

© Photo by Jo-Anna Rooney

CARAMELIZED ONION, APPLE AND BRIE FLATBREAD PIZZA

INGREDIENTS:

  • Balsamic Caramelized Onions:
    • 2 large sweet onions
    • 2 Tbsp. butter
    • 2 Tbsp. balsamic vinegar
    • salt and black pepper to taste
  • Flatbread and Toppings:
    • 1 large (or 3 small) pre-made flatbread or Naan bread
    • 1 or 2 green apples, cut into thin slices (recipe used Granny Smith Apples)
    • ¾ cup sliced Brie cheese (recipe used 1/2 of a 350 g wheel of Brie)
    • ¼ cup chopped Arugula for garnish
    • caramelized onions 

DIRECTIONS:

  1. Preheat your oven to 425ºF
  2. Make the caramelized onions first:
    1. Slice the onions.
    2. Melt the butter in a skillet over low-medium heat, then add the onions.
    3. Stir in the balsamic vinegar.
    4. Turn the heat down to low, and cook the onions until they are soft and there is no liquid in the pan, about 25 minutes.
    5. Stir often, making sure not to let the onions burn. You want them to be soft and deep golden brown.
    6. When they’re done, set aside.
  3. Putting it all together:
    1. Lay the flatbread out on a baking sheet.
    2. Spread the caramelized onions over the flatbread.
    3. Layer on the slices of apple, tucking some apple pieces under the onions.
    4. Add the sliced Brie cheese.
    5. Bake the flatbreads for 10 – 12 minute, or until the cheese is softly melted.
    6. Garnish with the chopped arugula and serve!

© Recipe courtesy of Jo-Anna Rooney from A Pretty Life.

AUGUST WINE CLUB:

Rich WineStylesJan-Harmsgat_ChardonnayJan Harmsgat
Chardonnay
South Africa

RICH WINE STYLE

This Chardonnay is fruit driven with integrated wood notes that is barely noticeable. On the nose, there are notes of citrus, stone fruit and pineapple; while the palate is rich, yet elegant with a round mouth feel.

Varietal: Chardonnay
Analysis: 13.5% alcohol / volume
pH: 3.46
TA: 6.14
RS: 4.43 g/L
Production: 5,000 Bottles
Maturation: 10 Months, 225L French Oak Casks, 4th fill.
Critical Acclaim: 91 pts. Gilbert & Gaillard – 2021 International Challenge

WINEMAKER’S NOTES
A Chardonnay with gentle yet enticing roasted hazelnuts, whipped butter and a lick of oak with aromatic complexity. It is rounded, with good density and an energizing fresh core, the palate has great texture.

ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the Coastal Regions. Learn more about the winery’s history here.

© Information and Photos provided by Jan Harmsgat.

Jan Harmsgat Farm Winery

Jan Harmsgat Farm

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August Sweet Club Iowa

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Sweet Wine ClubQuinta de la RosaQuinta de La Rosa
Extra Dry White Port
Douro, Portugal

NECTAR WINE STYLE

This Extra Dry White Port is a first class aperitif wine with a beautiful amber/honey color. It showcases excellent fruit, as well as hints of pear drop, on the palate, all while maintaining the quintessential La Rosa long, dry finish.

Varietal: Mainly Viosinho, Gouveia, Rabigato and Malvasia Fina
Analysis: 19.5% alcohol / volume
Total Acidity: 3.00 g/dm3
Residual Sugars: 20-30 g/dm
pH: 3.8
Aging: 2-3 years in large ‘tonels’ (large 550L pipes)
Production: Regularly

WineStyles Wine and Cheese Pairing: Enjoy on its own as a chilled aperitif.  Or serve with roasted almonds and olives, terrines and pâtés. Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

TERROIR:
Still largely unexplored, the terroir in the Douro offers incredible opportunities. La Rosa’s vines rise dramatically out of the river with the imposing Vale do Inferno vineyard, and climb majestically up to an altitude of 500m. The estate’s grapes are category A – the very best the Douro has to offer. The remarkable freshness and minerality that Quinta’s unique terroir provides, along with a steadfast desire to ensure their brandy is will integrated, means that all of Quinta de la Rosa’s Ports are made in drier ‘house style’ without any overpowering sweetness.

PRODUCTION:
The first pressings of the grapes are fun off and used in their white wines. When then pH starts to rise, the last approximately 10% of the juice is drawn off into stainless steel vats, to be made into white port, stopping the fermentation by adding brandy. The Extra Dry White Port is blended from stocks held at La Rosa and is aged in large “tunnels” for an average of 2-3 years.

Qunita De La Rosa White Port

ABOUT QUINTA DE LA ROSA:
Located along the river, a short distance from Pinhão, in the Cima Corgo subregion of the Douro, Quinta de la Rosa is a Single Quinta winery famed for its premium wines and ports. Having been family owned and run since 1906, La Rosa is committed to respectful innovation in its pursuit of excellence. All of the estate’s grapes are category A – the very best the Douro has to offer. La Rosa’s wines and ports continue to receive 95+ points and they have been invited to join the top 273 wineries in the world at Wine Spectator’s New York Wine Experience. Quinta de la Rosa has a commitment to sustainable farming and winemaking, as well as sustainable tourism, that shows in their efforts at their hotel and restaurant. Learn more about their story here.

© Information provided by Quinta de la Rosa

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July Premium Wine Club

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Bold wine Style logoPascual Toso Alta CabernetPascual Toso
Alta Cabernet Sauvignon
Mendoza, Argentina

BOLD WINE STYLE

Cabernet Sauvignon grapes sourced from 60 year old vines, Pascual Toso Alta has a nose and palate redolent of boysenberry and raspberry, with hints of vanilla, baking spices and chocolate. Complex and well-balanced, it is elegant in structure with gentle tannins and a lingering finish.

Analysis: 14.0% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Total Acidity: 6.07 g/L
Residual Sugar: 2.63 g/L
pH: 3.66
Appellation: Maipú, Mendoza, Argentina
Serving: Serve between 59°F and 62°F with red meats, pasta dishes or mature cheeses
Critical Acclaim: 93 pts JamesSuckling.com; 92 pts Decanter; 2022 Decanter World Wine Award Silver

WINEMAKER NOTES:
The grapes are 100% estate grown and hand-picked using small baskets. The vineyard is carefully managed to ensure the grapes reach optimum ripeness. Cold maceration takes place over 48 hours, prior to fermentation.  The winemaker process is carried out in stainless steel tanks and macerated from 15 to 20 days.  To obtain its maximum expression, the wine is softly filtered before being bottled.  Aged in new French oak barrels for 14 months, it then receives an extra six months aging in bottle prior to release.

ABOUT PASCUAL TOSO:
When in the mid 1880s Pascual Toso set out towards Argentina from its home town, Canale D’Alba, in Piamonte, Italy, he could not have imagined that he would become the founder of a winery, which is today one of the oldest and most prestigious wineries in Argentina.

When he arrived in Argentina, he settled in Mendoza. As he had been closely involved in the development of his family wine business in Piedmont, he promptly saw the promising future for winemaking in the region and decided to use his expertise. Thus, in 1890, Pascual Toso established his first winery.

At the beginning of the 20th century, he decided to expand his business and acquired vineyards in Maipú. At his estate “Las Barrancas”, he built another winery, “Las Barrancas” (small Canyon) which is dedicated to producing and growing the finest grapes. Since 1890, Bodegas y Viñedos Pascual Toso has become one of the most exciting and promising Argentine wineries and remains faithful to its principles: Tradition, Authenticity, Innovation. Learn more >

Bold wine Style logoParticular_Cabernet_Franc_2019-wine-bottleBodegas Bianchi
Particular Cabernet Franc
Mendoza, Argentina

BOLD WINE STYLE

This Cabernet Franc is deep red in color with intense and lively purple hues. On the nose, there are aromas of black currant and cassis, combined with sweet spices, such as red peppers and black pepper, as well as vanilla and smokey aromas from the oak aging. It has a great structure and volume on the palate, with sweet tannins. It is elegant, with a balanced acidity and a persistent finish.

Analysis: 14.6% alcohol / volume
Varietal: 95% Cabernet Franc, 5% Malbec
Total Acidity: 5.7 g/L
Residual Sugar: 3.5 g/L
pH: 3.55
Region: Uco Valley, San Rafael, Mendoza, Argentina
Serving: Room temperature as the perfect accompaniment to pork and beef, as well as salmon or other flavorful fish.

WINEMAKER NOTES:
The grapes come from the Uco Valley, or more precisely, from Los Chacayes, Tunuyan. This terroir is renowned for its great properties for producing high-end wines. There is a daily thermal range that brings this varietal to perfect ripeness, and a soil composition that contributes mineral notes. Together, they make this Cabernet Franc a structured and truly complex wine. The wine was aged for 12 months in French barrels; the wine was then transferred to stainless steel tanks for 10-15 days in order to allow the lees to precipitate. After stabilization, the unfiltered, final wine was bottle-aged an additional 8 months.

ABOUT BODEGAS BIANCHI:
Bodegas Bianchi is a family winery that values tradition, quality, prestige and innovation. The history and tradition of Bodegas Bianchi were made possible by owner, Valentín Bianchi. Born in Italy in 1887, Valentín was encouraged to travel to San Rafael at the young age of 23 where he began his new life on this side of the world. In 1928, Valentín achieved his life goal to have his own vineyard and open a winery, of which he named El Chiche, “the small winery of the great wines”. Determined to make the best wines, he imported European vines and adapted them to the climate and characteristics prevalent in the region of San Rafael. As a result, he gradually built a familiar winery whose name would be an authentic patrimony of Argentina: Bodegas Bianchi. Today, Bodegas Bianchi is a global brand present in more than 40 countries, continued by Valentín’s son, Don Enzo Bianchi. Learn more about their winery here.

Valentin Bianchi Winery

Bianchi Family Photo

Don Valentin Bianchi

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July Sweet Club Iowa

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Sweet Wine ClubConfetti Sweet pink Rose wine bottleConfetti!
Sweet Pink Rosé
Trentino, Italy

NECTAR WINE STYLE

Bright rose color with aromas of fresh strawberries. Deliciously sweet with a lively frizzante and flavors of red berries and watermelon. Light bubble is perfect as an aperitif or pairing with summer picnics and sweet celebrations!

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

 

 

confetti-sweet-red-wine-bottleConfetti!
Sweet Red
Trentino, Italy

NECTAR WINE STYLE

Ruby red color with aromas of blackberries and plums.  Flavors of sweet, ripe blackberries and plums with a delicate frizzante. Nicely balanced with sweetness and the dryness of the tannins.  Trentino, located in Northern Italy, has a long tradition of cultivating and producing quality wines.

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

 

 

 

 

 

 

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July Collector’s Wine Club: Iowa

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Collectors Wine ClubRobert-Craig_Stick_Blend_2017_bottle_imageRobert Craig Winery
2017 “The Stick” Red Blend
Candlestick Ridge Vineyard
Napa Valley, California

BOLD WINE STYLE

This Cabernet Sauvignon blend is dense, powerful and beautifully concentrated. The nose is perfumed with luxurious  aromas of black currant, boysenberry, cedar box and Herbes de Provence. The intensely layered palate excites with cassis, plum, and graphite. It is rich and seductive with a velvety texture that finishes long and perfumed.

Analysis: 14.8% alcohol / volume
Varietal: 65% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc
TA: 6.3 g/L
pH: 3.77
Maturation: 18 months in 70% new French oak
Appellation: Howell Mountain AVA, Napa Valley, California
Winemaker: Jason Price
Critical Acclaim: 93 pts. JamesSuckling.com

VINTAGE:
The 2017 harvest was the first in the area following a 5 year drought. The soils and water table had been replenished and the vines took off early in the season and weather patterns were about normal until late August. In early September, heat spikes hit the valley and set record or near record temperatures. With plenty of water available most vineyards were heavily irrigated and the temperatures cooled in mid-September to more normal levels. The quantity of grapes was quite low, but quality looked to be excellent. A huge wildfire at the end of harvest threatened vines that still had fruit, but luckily the vast majority of grapes were already safely in the winery for the year.

TERROIR:
Just down the road from the estate, Candlestick Ridge is the northernmost vineyard in the Howell Mountain AVA and is slightly warmer than the summit ridge where the Winery Estate vineyard lies. Candlestick is influenced by warm air from Pope Valley to the east and is protected from the constant wind that hits the ridge line. The big subsurface boulders were removed during the replanting, leaving thin tufa soil on top of a rocky volcanic bedrock.

Collectors Wine ClubRobert_Craig_Winery_Howell_Zinfandel_2018_bottle_imageRobert Craig Winery
2018 Howell Mountain Zinfandel
Black Sears Vineyard
Napa Valley, California

BOLD WINE STYLE

True to the Howell Mountain, the 2018 vintage is beautifully clean and focused with boysenberry and bramble berry wrapped in a subtle pepper spice on the nose and palate. This Zinfandel is balanced and elegantly structured through the finish.

Analysis: 14.8% alcohol / volume
Varietal: Zinfandel
TA: 6.3 g/L
pH: 3.57
Maturation: 18 months in 60% new French oak
Appellation: Howell Mountain AVA, Napa Valley, California
Winemaker: Jason Price

VINTAGE:
February saw abundant rains, followed by lots of filtered light in the spring and early summer. Both bud break and flowering occurred a bit late, but under ideal weather conditions, creating plentiful and even fruit set. Summer brought generous sun during the day and cooler marine influences, virtually uninterrupted by major heat spikes. The relatively mild summer followed by extended fall sunshine and moderate heat created near-ideal conditions for winemakers to allow their fruit to accumulate flavor complexity with gradual increases in sugar levels.

TERROIR:
Black Sears has “King of the Mountain” bragging rights on Howell Mountain – topping out at 2,400 feet, making it officially the highest vineyard on the mountain. The vineyard is located just past the gate of the Howell Mountain estate, and now the winery surrounds it – literally – having purchased the vineyard just on the other side of it as well. For 25 years, winemakers have clamored for the Zinfandel grown here: both biodynamic and organic, the site is dry farmed and the vines are pruned in the old world style with no trellising. Zinfandel thrives in the mountain’s well-drained, rocky, volcanic soils and moderate climate.

ROBERT CRAIG WINERY:
Bob Craig always had a passion for Napa Valley Mountain Cabernets, so naturally, he founded his eponymous winery on Howell Mountain with three of his friends from business school. In 2004, the team was joined by CEO Elton Slone, who later became a full partner in 2007.  After Bob’s retirement and departure from the wine business in 2012, Slone has continued to move the business forward with the other three founding partners. Today, the winery is still known for producing small-lot, site-expressive wines from high elevation vineyards. Robert Craig Winery consistently receives high scores and positive accolades from the wine press. Learn more about the winery here.


Hess Collection Allomi Cabernet SauvignonThe Hess Collection
2018 Allomi Cabernet Sauvignon
Allomi Vineyard
Napa Valley, California
375 ml (half bottle)

BOLD WINE STYLE

“The combination of steady heat and well-drained clay loam soils in our Allomi Vineyard allows fruit to ripen evenly, gaining welcomed complexity and layers of flavor. We consistently see beautiful yields from the Allomi Vineyard, and this vintage was no different. On the nose, this wine delivers delicious aromas of boysenberry, blackberry and elegant expressions of lavender alongside a touch of vanilla. Allomi Cabernet is concentrated upon entry with dense, but well-integrated tannins that provide a round, plush mouthfeel. Layers of juicy black fruit, notably black cherry and black plum, lead to elements of espresso supported by a subtle oak spice that adds to the personality of the wine and reminds us why this is one of our most popular Napa offerings.” – Dave Guffy, Director of Winemaking

Analysis: 14.5% alcohol / volume
Varietal: 85% Cabernet Sauvignon, 6% Petite Sirah, 5% Malbec, 2% Merlot, 2% Petit Verdot
TA: 0.58 gms/100ml
pH: 3.76
Harvested: October 8 – November 2, 2018
Maturation: 18 months in 27% new American oak
Appellation: Napa Valley, California
Winemaker: Dave Guffy
Food Pairing: Chocolate Lave Cookie Recipe >

 

VINTAGE:
Budbreak began on schedule at the end of February, and Spring brought moderate temperatures that progressed into a warm Summer without any disruptive heat spikes. Steady, consistent growing conditions provided the perfect environment for the fruit to mature and develop. As the moderate, even temperatures continued into the Fall, harvest started slightly later than normal, and in some areas, extended long into the first week of November. With such lengthy hang time, the fruit matured consistently and was picked when it was at its peak, promising exceptional flavor in bottle.

VINEYARD:
A pioneer by nature, Donald Hess was determined to defy convention and pursue winemaking in the far reaches of the Napa Valley. In 1995, he sought out the Allomi Vineyard with a vision to uncover its potential. Once a dormant beauty, the Allomi Vineyard now gives life to luxury Napa Valley wines. The estate vineyard is located in the gently rolling hills of northeastern Napa Valley. The 210-acre vineyard is focused into 35 unique growing blocks with six different Cabernet clones that add diversity of flavors and complexity to this wine.

THE HESS COLLECTION WINES:
Though just 30 miles long and a few miles wide, Napa Valley is home to diverse micro-climates and soils uniquely suited to wine grape growing. It is considered one of the premier wine regions in the world. The Hess Collection wines are family owned, sustainably farmed and dedicated to reflecting a true sense of place. There wines are recognizable for their elegant, rich and complex flavors and a tradition of excellence. Learn more about the Hess story here >

Chocolate Lava Cookie Recipe

Chocolate Lava Cookie Recipe – pairs with Allomi Cabernet Sauvignon

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July Wine Club Pairing Recipe

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Tasty crispy fried wedges of potato with fresh rosemaryDuck Fat Potatoes

INGREDIENTS:

  • 3.5–4 lbs. potatoes, medium or large, Yukon Gold or Russet
  • 1 tbsp salt
  • 2 tbsp semolina
  • 1.5 tsp kosher salt
  • 7 oz duck fat
  • 2 tsp rosemary, roughly chopped
  • sea salt flakes

DIRECTIONS:

  1. Peel the potatoes, then cut into 3 inch pieces.
  2. Preheat oven to 450°F.

Par Boiling & Roughing up:

  • Add 1 tbsp salt and then the potatoes to a large pot of boiling water. Boil for 10 minutes.
  • Drain potatoes well.
  • After draining the potatoes well, return to the empty pot on the turned off stove and allow to “steam dry” for a few minutes.
  • Add 1.5 tsp salt and the semolina. Place lid on, then shake the pot up and down vigorously 5 to 7 times to rough up the surface.

Roasting:

  • Pour duck fat into heavy based metal roasting pan (not glass or ceramic).
  • Heat in oven for 5 to 7 minutes until it’s shimmering and very hot with little wisps of smoke.
  • Working quickly and carefully, remove pan from oven.
  • Transfer potatoes into the roasting pan (be careful), and turn to coat in fat. Then, arrange the potatoes cut face down.
  • Roast for 25 minutes. Turn potatoes, roast for another 15 minutes. Turn again, then roast for a final 10 to 15 minutes, or until deep golden and super crunchy.
  • Transfer to a warm serving bowl. Sprinkle with sea salt flakes and rosemary, serve immediately.

© Recipe courtesy of Nagi at RecipeTin Eats.

JULY WINE CLUB:

Bold wine Style logoKillermans Run Cabernet SauvignonKilikanoon
Killerman’s Run Cabernet Sauvignon
Clare Valley, South Australia

BOLD WINE STYLE

The aromas of blackberry, mocha, sage and French oak combine sweetly on the nose.  The classic cassis and herbaceous notes carry through from the nose onto the palate, beautifully supported by fine grained tannins. Velvety texture finishing with black pepper and exotic spice.

Varietal: Cabernet Sauvignon
Analysis: 14.0% alcohol / volume
Maturation: 16 months in new and seasoned French oak hogsheads
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Slow Cooked Beef Brisket with a side of duck fat potatoes and greens
Critical Acclaim: 91 pts JamesSuckling.com; 90 pts Wine Spectator; 90 pts Robert Parker Wine Advocate

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The grapes are sourced from the cool climate vineyards of the Clare Valley, South Australia. Hand-selected fruit parcels, maturation in new and older small French oak hogsheads for up to two years and attention to final blending has ensured a wine of great poise and balance.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was originally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, the mature vineyards of Shiraz, Cabernet, Grenache and Riesling that had been planted by Kevin’s father, Mort in the 1960s, became a part of Kilikanoon, and now form the heart of the estate vineyards. Learn more here.

© Photo by Kilikanoon Wines
© Photo by Kilikanoon Wines
© Photo by Kilikanoon Wines

© Information provided by Old Bridge Cellars.

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Kilikanoon Killerman’s Run Shiraz

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grilled chicken wings on a wooden board

Lampe’s Chicken Wings with Sweet-and-Spicy Pantry Sauce

INGREDIENTS:

  • 16 chicken wings, with the two joints attached, tips removed
  • 1 cup ketchup
  • ¼ cup Dijon mustard
  • ¼ cup hot sauce
  • ¼ cup soy sauce
  • 1 Tablespoon light brown sugar

DIRECTIONS:

  1. Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
  2. Light a grill. Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes. Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.

© Recipe courtesy of Ray Lampe on Food & Wine.

JULY WINE CLUB:

Mellow style logoKillermans-Run-Shiraz-bottle-webKilikanoon
Killerman’s Run Shiraz
Clare Valley, South Australia

MELLOW WINE STYLE

There are pronounced aromatics of dark fruits, sweet spices, and forest floor. The palate is welcoming with generous flavors of black cherry, dusted chocolate and plum. It evolves beautifully in the glass, a wonderfully textured wine that finishes on a savory note.

Varietal: Shiraz
Analysis: 14.5% alcohol / volume
Maturation: 15 months in new and seasoned French oak barriques
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Marinated pork spare ribs, BBQ chicken wings or pizza
Critical Acclaim: 91 pts. Wine Spectator; 90 pts. Wine Enthusiast

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The Killerman’s Run Shiraz uses low yielding grapes from premium vineyards, hand-selected from exclusively Clare Valley vineyards. The grapes are then vinified by traditional winemaking methods and matured in small French barriques before careful blending and unfiltered bottling.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was orginally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, Kevin Mitchell inherited 30 year old Shiraz, Cabernet, Grenache and Riesling vineyards− many of which were planted by his father, Mort, in the 1960’s. Learn more here.

© Photo by Kilikanoon Wines
© Photo by Kilikanoon Wines

© Information provided by Old Bridge Cellars.

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Kilikanoon Killerman’s Run Riesling

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Caesar salad on the tableCaesar Salad Supreme

INGREDIENTS:

  • 6 cloves garlic, peeled, divided
  • ¾ cup mayonnaise
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 anchovies or anchovy fillets, minced
  • 1 tablespoon lemon juice, or more to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • salt and ground black pepper to taste
  • ¼ cup olive oil
  • 4 cups day-old bread, cubed
  • 1 head romaine lettuce, torn into bite-sized pieces.

DIRECTIONS:

  1. Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
  2. Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
  3. Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.

© Recipe courtesy of All Recipes.

JULY WINE CLUB:

Silky styleKillermans Run RieslingKilikanoon
Killerman’s Run Riesling
Clare Valley, South Australia

SILKY WINE STYLE

The nose of this Riesling is intensely aromatic with notes of lemon, lime, orange blossom, and the classic Riesling minerality. The palate is fresh and mouth watering with bright citrus, orange rind and crisp green apple. It has a tangy, dry finish making it a real pleasure to drink.

Varietal: Riesling
Analysis: 12.5% alcohol / volume
Maturation: Stainless Steel
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Fresh seafood such as oysters, scallops and shrimp; or, try with a fresh Caesar Salad.
Critical Acclaim: 93 pts. JamesSuckling.com

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The Killerman’s Run Riesling is fermented at cool temperatures for 3 weeks with an aromatic yeast strain. The ferment was stopped prior to complete dryness to give the wine a hint of additional texture and roundness while still being nicely balanced by naturally retained, crisp acidity. This Riesling was made in a classic Clare Valley regional style primarily from carefully selected vineyards in the Watervale sub region.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was orginally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, the mature vineyards of Shiraz, Cabernet, Grenache and Riesling that had been planted by Kevin’s father, Mort in the 1960s, became a part of Kilikanoon, and now form the heart of the estate vineyards. Peter Warr joined the winery in late 2018 after traveling the world honing his craft. He is now responsible for carrying on Mort and Kevin’s legacy at this treasured and award winning estate. Kilikanoon is rated by US and Australian critics as one of Clare Valley’s outstanding wineries, producing bracingly intense and long-lived Rieslings, along with powerful, yet balanced Shiraz, Grenache and Cabernet Sauvignon. Learn more here.

© Photo by Kilikanoon Wines
© Photo by Kilikanoon Wines

© Information provided by Old Bridge Cellars.

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June Sweet Club Iowa

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Sweet Wine ClubSan-Antonio_blackberry-orange-wineSan Antonio Fruit Farm Wines
Blackberry Orange
Piedmont, Italy

NECTAR WINE STYLE

The San Antonio Fruit Farm Blackberry-Orange wine is made with white moscato grapes that are harvested from the northern hillside vineyards in Piedmont, Italy, when the warm days and perfect nights bring them to optimal maturation.  Blackberry-orange juice is then blended to create a delicate yet rich flavor profile. This wonderfully light, fruity and sparkling beverage will complement any moment. Serve chilled with light snacks.

Varietals: Brachetto, Malvasia
Analysis: 6% alcohol / volume
TA: 4-6 g/L
pH: 3.15-3.60
Residual Sugar: 90 g/L
AVA: Piedmont, Italy
Natural Grape: 100%
Additional Facts: Vegan, Gluten Free, No Artificial Additives, Female Winemakers

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

San-Antonio_Strawberry-Guava-wineSan Antonio Fruit Farm Wines
Strawberry Guava
Piedmont, Italy

NECTAR WINE STYLE

This semi-sweet Strawberry Guava Wine is handcrafted with White Moscato and Brachetto grapes that are harvested from the northern hillside vineyards in Piedmont, Italy. Strawberry-guava fruit juice is then blended to create a delicate and rich flavor profile. This wine is also perfect for any occasion as it is wonderfully light, fruity and sparkling.

Varietals: White Moscato, Brachetto
Analysis: 6% alcohol / volume
TA: 4-6 g/L
pH: 3.05-3.40
Residual Sugar: 90 g/L
AVA: Piedmont, Italy
Natural Grape: 100%
Additional Facts: Vegan, Gluten Free, No Artificial Additives, Female Winemakers

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

ABOUT THE WINERY:
For over a century, the Riboli family has family has been carrying out the tradition of creating best-selling wines in the market. Paula and Ivana – Italian female winemakers specializing in quality management and new product development at Riboli Family Wines – sought out to craft a new varietal with distinctive flavor profiles. San Antonio Fruit Farm is a new semi-sweet varietal with dual fruit-forward flavors. It was created for those looking to drink refreshing, low alcohol, natural fruit wines. 

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La Montagne Pinot Noir

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Salmon with Citrus and Fennel Salt_Bella Cucina

© Photo by Bella Cucina

SAUTÉED SALMON WITH CITRUS & FENNEL SALT

INGREDIENTS:

DIRECTIONS:

  1. Season salmon with Bella Cucina Citrus & Fennel Savory Salt.
  2. In a large sauté pan, heat with Bella Cucina Extra Virgin Olive Oil over medium heat. Add the seasoned salmon, skin side down, and cook until the skin is crisp and browned (do not move while cooking to allow the skin to caramelize).
  3. Turn salmon over and cook on the other side until done, about an additional 2-3 minutes.
  4. Remove from pan onto plate or platter. Garnish with diced lemon and organic pea sprouts.

NOTE: Bella Cucina products available at select WineStyles locations.

© Recipe courtesy of Bella Cucina.

JUNE WINE CLUB:

Mellow style logoLa-Montagne-bottleLaMontagne
Pinot Noir
Santa Rita Hills, California

MELLOW WINE STYLE

This Pinot Noir has aromas of black and red cherries with subtle notes of olives, and leafy herbs. On the palate, it is rounded and elegant with exciting freshness. A pleasure to drink!

Varietal: 100% Pinot Noir
Analysis: 14.3% alcohol / volume
Region: Santa Rita Hills AVA
Vineyard: Kessler-Haak Vineyard

ABOUT THE VINEYARD:
Kessler-Haak, a 2.5-acre vineyard in Santa Rita Hills AVA, on California’s Central Coast of Santa Barbara is a privileged location perfect for producing some of the best Pinot Noirs in the new world. Close to the Pacific Ocean, the refreshing sea breeze cools the vineyards, while the sedimentary limestone soil, with patches of clay and sandy loam provide an ideal terroir for these grapes. This beautiful vineyard is managed with sustainable practices.

ABOUT LAMONTAGNE:
Kimberly Smith is the owner and winemaker of LaMontagne. She is a visionary and passionate business-woman with a tremendous love for Pinot Noir.  In 2006, she began to plot her dream with the help of her mentor and winemaker, Wes Hagen (named “One of the 100 Most Influential winemakers in the USA in 2013”, according to Decanter. 

Today, Kimberly works closely with her son, Alec, producing award-winning, sustainable, small lot Pinot Noirs and Chardonnays from Sta. Rita Hills. Learn more about the winery here.

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