Peacock Wild Fernet Chenin Blanc

pad-thai-3

© Photo by Cooking Classy

Pad Thai (with Chicken or Shrimp)

INGREDIENTS:

  • 10 oz Thai Rice Noodles
  • 1 lb. boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • ¼ cup packed dark-brown sugar
  • ¼ cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 ½ cups matchstick carrots
  • 2 cloves garlic
  • 5 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • ½ cup unsalted peanuts, chopped
  • 1/3 cup cilantro, chopped
  • red pepper flakes and sesame seeds (optional)

DIRECTIONS:

  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  2. While noodles are cooking, heat oil in a wok or a 12-inch deep sauté pan set over medium-high heat. Add chicken and sauté until cooked through, about 6 minutes. If using shrimp cook about 1 ½ minutes per side or until opaque.
  3. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots sauté 1 – 2 minutes then add garlic, green onions and bean sprouts sauté 1 minute longer. 
  4. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 – 2 minutes.
  5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

© Recipe courtesy of Cooking Classy.

MAY WINE CLUB:

Silky stylePeacock_cheninNVFalse Bay Vineyards
Peacock Wild Ferment Chenin Blanc
Stellenbosch, South Africa

SILKY WINE STYLE

Aromas of peach, lime and green apple on the nose. These elegant flavors carry through onto the palate with a lovely freshness and a long, elegant finish. Enjoy this wine with a variety of dishes, including seafood, chicken risottos and Thai cuisine.

Varietal: 100% Chenin Blanc
Analysis:
13% alcohol / volume

TA: 4.8 g/l
pH:
3.5
RS:
2.5 g/l

“Chenin Blanc is regarded as the workhorse of the South African wine industry. It produces the bulk of our generic white wines. There are, however, some gems lurking amidst the flurry of Chenin blanc vineyards. Our goal is to identify these gems and allow them to be expressed in our Peacock Wild Ferment Chenin Blanc. Our Peacock Wild Ferment Chenin Blanc grapes stem from the Helderberg ward on the coastal outskirts of Stellenbosch (the home of Waterkloof). Over time, these old bush-vine vineyards (20—50 years old), planted in Chenin friendly soils, have found their natural balance and it definitely shows in the wine.” – False Bay Vineyards

HARVEST AND PRODUCTION:
False Bay Vineyards follows a minimal intervention winemaking philosophy. Their grapes are tasted at regular intervals to ensure optimal taste and ripeness level. The grapes are hand-harvested and whole bunch pressed in a modern basket press. Wine undergoes natural clarification over a 24 hour period, without any added enzymes or settling agents. From here, the juice is fermented in stainless steel, concrete eggs and 600L old barrels with “wild yeasts” driven from the grapes; this process allows the flavors of the vineyard to be expressed in the wine. Due to the natural balance of the grapes, no additional tartaric acids are needed. The wine is fermented for about three months and then it is left on the secondary lees for another month before bottling.

ABOUT FALSE BAY VINEYARDS:
Waterkloof Winery’s sister company, False Bay Vineyards, produces two collections: the earlier drinking, yet refined Peacock Wild Ferment range, named after the brightly plumed birds conspicuous in and around Waterkloof’s vineyards and the False Bay wine range of easy-drinking yet quality driven wines. Named after South Africa’s most iconic bay, which frames much of the country’s premium wine-lands, False Bay Vineyards, was born from a desire to make ‘real’ wine affordable. Learn more about False Bay Vineyards here.

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Peacock Wild Ferment Cabernet Sauvignon

Grilled Steak

© Photo by Steve Giralt

Perfectly Grilled Steak

INGREDIENTS:

  • 4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
  • 2 tablespoons canola or extra-virgin olive oil
  • Kosher salt and freshly ground pepper

DIRECTIONS:

  1. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  2. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135°F), 5 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).
  3. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

© Recipe courtesy of Bobby Flay for Food Network Magazine.

MAY WINE CLUB:

Bold wine Style logoPeacock_CABSAVNV (1)False Bay Vineyards
Peacock Wild Ferment Cabernet Sauvignon

Stellenbosch, South Africa

BOLD WINE STYLE

A wine that portrays typical varietal character along with a lot of elegance and accessibility. On the nose you can enjoy subtle red berries, a hint of chocolate and green spices. The palate has a lifted freshness and soft tannins which are well integrated- the fruit also carries through well to the aftertaste. It’s great enjoyed on its own, but also pairs well with a variety of dishes ranging from a simple tomato-based pasta dish to a juicy sirloin steak.

Varietal: 100% Cabernet Sauvignon
Analysis:
13.4% alcohol / volume
TA: 6.3 g/l
pH:
3.46
RS:
2.6 g/l

“Cabernet Sauvignon has always been seen as a big, bold and very tannic wine…the king of the reds. It is traditionally marketed as a wine to keep for at least three years before even thinking of opening a bottle. But at Waterkloof we believe it does not necessarily have to be big and gutsy to make an impression. We look for vineyard sites that are able to produce wines with notable elegance and freshness, allied with a fine texture.” – False Bay Vineyards

HARVEST AND PRODUCTION:
The grapes for our Peacock Wild Ferment Cabernet Sauvignon are sourced from the cooler slopes of the Helderberg ward on the coastal outreaches of Stellenbosch. Deep red soils provide moisture and nutrients, which give this Cabernet its supple, dark berry character. This cooler area also allows a longer ripening period, which imparts balanced flavors and elegant tannins to this red varietal. False Bay Vineyards use very minimal intervention during their winemaking process. The grapes are tasted regularly to determine the optimal ripeness and taste. Wines are hand-harvested after the grapes are de-stemmed. The juice is naturally fermented using “wild yeasts”, allowing for the flavors of the vineyard to be further expressed in the bottle. The skins are juice are mixed using two punch-downs or two pump-overs per day. The wine is aged in older 225L barrels for 9 months, after which it underwent a light filtration and a small dosage of sulphur is added before finally bottled. No other additions such as tartaric acid or enzymes were added.

ABOUT FALSE BAY VINEYARDS:
Named after South Africa’s most iconic bay, which frames much of the country’s premium wine-lands, False Bay Vineyards, was born from a desire to make ‘real’ wine affordable. The sister company of Waterkloof Winery, False Bay Vineyards, produces two collections: the earlier drinking, yet refined Peacock Wild Ferment range, named after the brightly plumed birds conspicuous in and around Waterkloof’s vineyards and the False Bay wine range of easy-drinking yet quality driven wines. Learn more about False Bay Vineyards here.

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May Wine Club Pairing Recipe

Lamb Chops Sizzled with Garlic

INGREDIENTS:

  • 8 1/2-inch-thick lamb loin chops (about 2 pounds fatty tips trimmed)
  • salt and freshly ground pepper
  • dried thyme
  • 3 tablespoons extra-virgin olive oil
  • 10 small garlic cloves (halved)
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced parsley
  • crushed red pepper

DIRECTIONS:

  1. Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.
  2. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

© Recipe courtesy of Janet Mendel from Food and Wine.

MAY WINE CLUB:

Bold wine Style logoCircle-of-Life-RedWaterkloof
Circle of Life Red

Stellenbosch, South Africa

BOLD WINE STYLE

A perfectly integrated blend with great length, combining the spiciness of the Syrah, the fresh fruits of the Petit Verdot and juiciness from the Merlot. The introduction is fresh and fruity with good acidity, evolving into riper flavors and herbaceous notes, and with elegant tannins and light acids on the finish. It is very versatile and will complement numerous dishes, but the winery recommends enjoying it with a hearty piece of lamb.
 
Varietal: 26% Syrah, 24% Merlot, 26% Petit Verdot and 24% Cabernet Franc
Analysis: 13-14% alcohol / volume
pH: 3.52
TA: 5.2 g/l
VA: 0.7
Residual Sugar: 2.3
Production:
17,400 bottles produced
 

Circle of Life tells the story of Waterkloof: A once conventionally farmed vineyard with great potential, that – since Paul Boutinot took over the property – has been transformed into a living, breathing organic and biodynamic vineyard by Farm Manager Christiaan Loots and his team. Waterkloof winery strives to produce distinctive, yet balanced wines using traditional, organic and biodynamic methods. They work with nature, not against it. Chickens, sheep and work-horses have unique and integral parts within the vineyard. Their soils are free of chemicals, and instead are kept healthy using plant extracts, fungi and bacteria from their own organic compost. The winery continuously works to understand their vineyards to harness the individual characteristics of each vineyard block. Waterkloof’s objective with Circle of Life was to produce two blends that encapsulate all the varying terroir characteristics and grape varietals found on Waterkloof.

HARVEST AND PRODUCTION:
All grapes are hand-picked and sorted in the vineyards, then brought to their cellars by their work-horses. The grapes are then hand-sorted again at the winery to ensure only the best berries are being used. The sorted grapes are then placed into wooden fermenters using their gravity system. This fermentation process starts naturally with yeast present on the grapes to enhance the flavors from the vineyards. Throughout the fermentation process, the winery performs soft punch downs twice a day to gently and slowly extract the tannins. The wines will spend around 30 days on the skins – give or take depending on taste. After the maceration time on the skins, the wine is ran down using gravity, no pumping is incorporated. The grape skins also fall through into the basket press and are softly pressed to gently extract every last bit of wine, aroma and color. The varietals are then aged separately in French oak for about 18 months. After the aging process, Waterkloof blends the Syrah (26%), Merlot (24%), Petit Verdot (26%), and Cabernet Franc (24%) together, then keeps in wooden fermenters for another 9 months. This wine is unfined and gently filtered.

ABOUT WATERKLOOF:
In 1993 Paul Boutinot commenced his search for a vineyard site with the potential to produce truly fine wine with a defining sense of origin. The classic areas, capable of growing naturally balanced grapes such as the Cote d’Or, Chablis, Paulliac, Barolo, etc. were either unavailable or unattainable (rich men’s toys), so he had to find a new classic. It took ten years to narrow the search down to a small area on the south-facing slopes of the Schapenberg, overlooking False Bay in the Cape. As soon as he was led up a steep ravine opening out into a hidden amphitheater of potential, all his experience and intuition told him: ‘THIS IS IT!’ Just like that, Waterkloof was born, and the hard work began. Learn more about the history of Waterkloof here.

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Château Roc de Candale

tagliatelles-aux-morilles-et-champignons-de-paris-entete

© Photo by Les Vins de Saint-Emilion

Tagliatelle with Morels and Paris Mushrooms

This mushroom pasta pairs beautifully with the notes from the Merlot and Cabernet Franc blend of Château Roc de Candale. We have found a French recipe from the Saint-Émilion region in France, however, for ingredients more easily accessible in the United States, this Creamy Pasta with Mushrooms from Bon Appétit is a good alternative to try.

INGREDIENTS:

  • 1.1 lbs (500 g) fresh Tagliatelle pasta
  • 1/3 cup (25 g) dried morels (or substitute dried porcini or shiitake mushrooms)
  • 1 cup (250 g) fresh Paris mushrooms (substitute white or Crimini mushrooms)
  • 1 leek (white part)
  • 1 yellow onion
  • 16.9 fl. oz. or about 2 cups (50 cl) light cream (about 18% fat content)
  • sunflower oil
  • nut oil
  • salt and pepper

DIRECTIONS:

  1. The day before, rehydrate the mushrooms in water for half an hour. Rinse to remove sand and then soak them again in 2 cups (50 cl) of fresh cream. Place the preparation in the refrigerator overnight.
  2. The next day, drain the mushrooms and keep the liquid cream. Peel and cut the Paris mushrooms into thin strips. Slice the leek and onion.
  3. Sauté the onion, leek and mushrooms in an oiled pan. Add salt and pepper. Wet it if necessary.
  4. After ten minutes, add the fresh cream, filtered through a fine sieve. Stir regularly and adjust seasoning. Cook for 10 minutes.
  5. When cooked, boil a large pot of salted water. Cook the Tagliatelle.
  6. Once the pasta is cooked and drained, serve immediately, if you like, with a drizzle of walnut oil from Périgord.

© Recipe courtesy of Les Vins de Saint-Emilion.

APRIL WINE CLUB:

Mellow style logoChateau-Roc-de-Candale-bottle-webMagali & Thibaut Decoster Vineyards
Château Roc de Candale

Saint-Émilion Grand Cru, France

MELLOW WINE STYLE

Château Roc de Candale has a bright purple color. The flattering bouquet is charming thanks to fine notes of spices. The wine is immediately pleasing with notes of fresh, ripe and juicy fruits. Château Roc de Candale offers sophisticated and spontaneous enjoyment.

Varietal: 90% Merlot, 10% Cabernet Franc
Analysis:
13.5% alcohol / volume
Harvest: By hand, in small crates
Average Yield: 25 hl/ha
Vinification: Soaking, pigeages (punching down the cap), and malolactic fermentation in barrels
Fermentation: 30 days
Vats: Wooden
Aging: 12 months in barrels
Production: 23,000 Bottles
Oenologist Consultant: Stéphane Derenoncourt

ABOUT THE VINEYARD
Château Roc de Candale was previously called Vieux Château Haut Béard. Its vineyard is close to that of Château de Candale and is planted at the foot of Saint-Emilion’s south-facing slope. The former owner brought together the two estates when he acquired Vieux Château Haut Béard after having purchased Château de Candale. Today, each growth has its own vineyard and cellar. In this way, the identity and style of each of them are preserved. 
Château Roc de Candale is planted on a more clay-silt terroir which gives the wine greater suppleness in its early years. Being less complex than its neighbor, it is a wine for more immediate enjoyment. Learn more here. 

ABOUT DECOSTER VINEYARDS:

Their story began in 2004 when Thibaut and Magali became wine-growers at Clos des Jacobins, though they had little ties to the world of wine-growing. Both came from Limoges, and they studied business and marketing in France and England. Eventually, Thibaut moved to the Bordeaux area and was taken on as a vineyard worker at a wine estate in Léognan. There, for a period of 3 years in the field, he practiced all the vine-growing tasks required to produce high-end reds and whites. In 2003, an opportunity came along for Thibaut and Magali to set up in Saint-Émilion. Clos des Jacobins and Château La Commanderie were up for sale, and one year later Thibaut and Magali were the new owners of the estates. Learn more about their story here. 

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Pierre Jean Sauvignon Blanc

maryland-crab-cakes

© Photo by Sally’s Baking Addiction

Maryland Crab Cakes 

INGREDIENTS:

  • 1 Large egg
  • ¼ cup (60g) mayonnaise
  • 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
  • 2 teaspoons dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning (up to 1 and ½ teaspoons for a spicier kick)
  • 1 teaspoon fresh lemon juice, plus more for serving
  • 1/8 teaspoon salt
  • 1 pound fresh lump crab meat*
  • 2/3 cup Saltine cracker crumbs (about 14 crackers)
  • Optional: 2 Tablespoons (30g) melted salted or unsalted butter

DIRECTIONS:

  1. Whisk the egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat.
  2. Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
  3. Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
  4. Using a ½ cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet (don’t flatten). Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
  5. Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
  6. Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

© Recipe courtesy of Sally’s Baking Addiction

APRIL WINE CLUB:

Silky styleJean-Pierre-Sauvignon-Blanc-bottle-webPierre Jean
Sauvignon Blanc
Côtes de Gasgone, France

SILKY WINE STYLE

Classically French with lively aromas of wildflower, lemongrass, apple and pear with a nuance of flint.  Delicious flavors of mandarin orange, peach, apple and pear lead to a crisp, long finish with racy acidity and more of that flinty terroir.  This wine is an ideal aperitif or will complement almost any light summer cuisine.

Varietal: 100% Sauvignon Blanc
Analysis:
11% alcohol / volume

Appellation: Côtes de Gascogne
Closure: Screw cap
Pairing: Serve between 50˚F-53.6˚F with aperitif, fresh fish, haddock, seafood, or salads

Côtes de Gascogne is located just south of Bordeaux, in the Gascony district and specializes in white wines. Most are local grape varieties but better-known varietals such as Sauvignon Blanc are borrowed from Bordeaux (to the north). About 60% of its wines are exported and young sommeliers have recently rediscovered this wine region. In 1979, an association of  Vin de Pays (country wine) was established and today includes 1400 wine farmers. The Pierre Jean brand is named after one of Yvon Mau’s grandsons, who developed the design for the bottle. The Pierre Jean series consists of very accessible wines that are a party every day. The beautifully styled bottle of course also contributes to this. 

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April Wine Club Pairing Recipe

Beef Tenderloin with Roasted Shallots

Beef Tenderloin with Shallots

© Photo by All Recipes

INGREDIENTS:

  • ¾ pound shallots, halved lengthwise and peeled
  • 1 ½ tablespoons olive oil
  • salt and pepper to taste
  • 3 cups beef broth
  • ¾ cup port wine
  • 1 ½ teaspoons tomato paste
  • 2 pounds beef tenderloin roast, trimmed
  • 1 teaspoon dried thyme
  • 3 slices bacon, diced
  • 3 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 4 sprigs watercress, for garnish

DIRECTIONS:

  1. Preheat oven to 375°F (190°C). In a 9-inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
  2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
  3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, sauté bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
  4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125°F (50°C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
  5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 ½ tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
  6. Cut beef into ½ inch thick slices. Spoon some sauce over, and garnish with watercress.

© Recipe courtesy of Christine L. from All Recipes.

APRIL WINE CLUB:

Mellow style logoChateau-de-Bel-Air-Lalande-de-Pomerol-bottle-webChâteau de Bel-Air
Merlot, Cabernet Franc, Cabernet Sauvignon

Lalande de Pomerol, France

MELLOW WINE STYLE

On the nose, Château de Bel-Air presents notes of red fruit and floral aromas; on the palate, a harmonious balance between flesh and tannins means it can be enjoyed after just a few years of cellaring. A delicate wine that is a perfect partner for refined dishes.
 
Varietal: 73% Merlot, 19% Cabernet Franc, 8% Cabernet Sauvignon
Analysis: 13-14% alcohol / volume
Viticulture: Culture Raisonnée, soil tilling or cover cropping
Harvest: Mechanical, with sorting in the cellar
Winemaking: Parcellary, in thermo-regulated concrete vats


Mentioned in the Cocks & Feret guides as one of the best wines of the appellation as early as 1922, Château de Bel-Air is situated on a sunny plateau that gently slopes southward. The historical quality of its wines and its privileged position, which guarantees the vineyard ideal sun exposure year-round, inspired owner Michel de Laet Derache to acquire the property in 2011. The vines, averaging 40 years of age, are planted on a terroir of gravel brought from the volcanic Massif Central by rivers during the quaternary era, with layers of iron rich clay. In order to best express the nuances of the site, the vineyard is managed and vinified plot by plot, with a respect for the different ages of the vines, varietals, and rootstocks. Vinification takes place in thermo-regulated concrete tanks. The wine is then mostly aged in oak barrels (45% new) for 12-18 months. 

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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April Collector’s Wine Club: Iowa


Bold wine Style logogoldschmidt-alexvalley-plus-yoeman_2015-webGoldschmidt Vineyards
PLUS Yoeman Cabernet Sauvignon
Alexander Valley, California

BOLD WINE STYLE

Goldschmidt PLUS Yoemen Cabernet Sauvignon comes from a small mountain vineyard just east of the town of Geyserville, California. It’s a superb vintage for Alexander Valley Cabernet Sauvignon. Nick Goldschmidt hand bottled it directly from the barrels. It’s very refined with deep, almost opaque, purple-black color and outstanding flavor development. Showcasing bold aromas of dusty plum, black cherry, graphite and flint nuanced with black pepper. There are hints of blueberry and black licorice, which lie in perfect balance to its generous structure and very dense, yet silk tannin profile. This wine is very concentrated but marvelously flavorful.

Analysis: 14.8% alcohol / volume
Appellation: Alexander Valley, CA
Vineyard: Yoeman
Varietal: 100% Cabernet Sauvignon
pH: 3.6
TA: 6.9 g/L
Clones: Heritage, 337
Average Vine Age: 35 years
Harvest: Hand-picked
Harvest Date: October 1, 2015
Yield: 2.5 tons per acre
Filtering: Unfined/Unfiltered
Aging: Allier Oak, tight-Grain, 43 months, 100% new
Production: 99 cases
Critical Acclaim:

  • 2011 – 94 Points, Anthony Diaz Blue
  • 2008 – 93 Points, Wine Enthusiast
  • 2007 – 94 Points, Wine Enthusiast
  • 2006 – 93 Points, Wine Enthusiast
  • 2005 – 93 Points, Wine Enthusiast
  • 2004 – 91 Points, Wine Enthusiast

ABOUT THE VINEYARD:
The vineyard slopes to the southeast and is comprised of well-draining glacial loam. Soft morning sun promotes slower grape maturation and longer “hang times” in this secluded micro-climate. Rarely do vineyard conditions afford a winemaker the opportunity to make a wine such as this.

VINTAGE NOTES:
“We were challenged this year by a warm winter, a cool spring, and three summer heat waves, but the gorgeous fruit at harvest released our worries. Yields were down we were blessed with great quality and consistency. Small clusters with some of the smallest berries we’ve ever seen. Very concentrated but marvelously flavorful!” – Nick Goldschmidt and the Goldschmidt winery


Bold wine Style logoGoldschmidt-Forefathers-Cabernet-webGoldschmidt Vineyards
Lone Tree Vineyard Cabernet Sauvignon
Alexander Valley, California

BOLD WINE STYLE

The magnum bottle is signed by winemaker, Nick Goldschmidt. Forefathers Lone Tree Cabernet Sauvignon comes from a 3 acre parcel just north of Geyersville. Deep ruby-black in color.  It highlights blackberry, cassis, and plum aromas with nuances of malted chocolate and tobacco. On the palate, there are savory tastes of black cherry and black currant with smooth, finely-structured tannins. This wine is beautifully weighted and will continue to develop complexity well into 2025.

Bottle Size: Magnum 1.5 L (equivalent to two standard 750 ml bottles)
Analysis:
14.3% alcohol / volume
Appellation: Alexander Valley, CA
Vineyard: Lone Tree
Varietal: 100% Cabernet Sauvignon
pH: 3.6
TA: 6.8 g/L
Yield: 1.8 tons per acre
Aging: Demptos Allier, 70% French, 30% American; 16 months, 18% new
Racked: Gravity racked three times
Production: 660 six-packs
Critical Acclaim:

  • 2017 – Best of Class, LA Wine Competition
  • 2015 – 93 Points, North Coast Wine Comp.
  • 2014 – 95 Points, The Tasting Panel
  • 2012 – 90 Points, Wine Enthusiast
  • 2010 – 90 Points, Wine Enthusiast
  • 2009 – 92 Points, Wine Enthusiast
  • 2008 – 90 Points, Wine Enthusiast
  • 2007 – 93 Points, Wine Enthusiast
  • 2006 – 90 Points, Wine Enthusiast
  • 2004 – 93 Points, Wine Enthusiast
  • 2003 – 90 Points, Wine Enthusiast

ABOUT THE VINEYARD:
This mountain vineyard faces east avoiding hot afternoon temperatures. East-facing slopes are a relatively rare occurrence in the Alexander Valley, as most are either heavily forested or too steep to plant. Up 800 feet in elevation, this vineyard runs cooler than others along the valley floor, allowing grapes to ripen very slowly at first. Starting in September the morning fogs roll in and cover the valley completely. Lone Tree is above the fogline and gets abundant sunshine for the remainder of the season. The overall season is longer than the others though and the longer hang-times translate into more complexity and depth. Learn more about the vineyard and its production here.

VINTAGE NOTES:
“Bud-break occurred three weeks ahead of normal but March and April remained warm with no signs of frost. In May, however, the weather changed considerably. Unusually cool and somewhat damp days lingered for the first two weeks during fertilization of the vines’ flowers. This caused a lot of shatter in the developing clusters, which led to fewer flowers and ultimately less berries. Warm weather returned through the rest of the season with a heat spike in early September. A tiny crop ensued and with it tiny berries. Some of the berries were the smallest we’d ever seen! Definitely a vintage for the record books in terms of yield but equally noteworthy for its depth of flavor and extraordinary concentration.” – Nick Goldschmidt and the Goldschmidt winery

ABOUT THE WINEMAKER:
Nick Goldschmidt was born and educated in New Zealand and trained in Australia.  In 1989, after spending 18 months of winemaking in Australia, New Zealand, California and South America, Nick returned to California with an amazing range of winemaking experience.  In 1990, Nick and his wife Yolyn settled down in Healdsburg, California becoming Simi’s Chief Winemaker and then Vice President in 1996.  In 1998 Nick and Yolyn established their own line of wines with the release of Goldschmidt Vineyards and Forefathers, with the goal of focusing on site specific vineyards from around the world. Having produced so many world-class wines around the globe, Nick knew exactly the vineyard sites he would choose for his wines.  The wines are all single vineyards, 100% varietal, handcraft, small production artisan wines. Learn more about Goldschmidt Winery here.


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Casas del Toqui Barrel Series Pinot Noir

Simple Spaghetti Carbonara

pasta-carbonara_Chelsie Craig

© Photo by Chelsie Craig at Bon Appétit

INGREDIENTS:

  • 3 tbsp. kosher salt, plus more
  • 4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
  • 2 oz. Parmesan
  • 4 large egg yolks
  • 2 large eggs
  • freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 1 lb. spaghetti, bucatini, or rigatoni

DIRECTIONS:

  1. Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
  2. While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1 x ¼” strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
  3. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
  4. Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
  5. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
  6. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
  7. Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
  8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
  9. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it’s the consistency of heavy cream (you most likely won’t use all of it).
  10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

© Recipe courtesy of Claire Saffitz from Bon Appétit

MARCH WINE CLUB:

Mellow style logoCasas-Toqui-Pinot-NoirCasas del Toqui
Barrel Series Pinot Noir

Cachapoal Valley, Chile

MELLOW WINE STYLE

The Barrel Series Pinot Noir is ruby red in color with medium intensity. It has an elegant nose, with aromas of red berries and a hint of vanilla. The palate is soft, with good balance and a long finish.

Varietal: 100% Pinot Noir
Analysis:
14% alcohol / volume
Viticulture: Vertical espalier
Vinification:
Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 6 months
Closure: Screw cap
Pairing: Serve between 57.2ºF-60.8ºF with pasta or a variety of cheeses

Vincent Johnson

© Photo of Vincent Johnson

Casas del Toqui Winery was created with the intention to develop and produce high quality fine wines, to be shared both domestically and internationally. They are committed to excellence by continuously managing their quality, labor safety and environmental sustainability; allowing them to be a role model for the Chilean wine industry. Their philosophy is to achieve maximum balance, quality and identity to each of their wines, to ensure they are a direct reflection of their terroirs. The majority of Casas del Toqui’s vineyards are located in Alto Cachapoal, about 100 kilometers south of Santiago. Here, the alluvial soils and the Mediterranean climate provide ideal conditions for grapevines. 

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Casas del Toqui Barrel Series Chardonnay

Pan-Seared-Salmon-and-Gnocchi-with-Sage-Butter-Sauce

© Photo by Inquiring Chef

Pan Seared Salmon and Gnocchi with Sage Butter Sauce

INGREDIENTS:

  • 16 oz gnocchi (look for gluten-free if needed)
  • 4 (4-6 oz) salmon filets
  • 1 tbsp cooking oil (I use grape seed or avocado)
  • 3 tbsp butter
  • 4 leaves fresh sage, chopped
  • 2 cloves shallots, diced
  • 2 tsp lemon juice, plus lemon wedges for serving

DIRECTIONS:

  1. Boil gnocchi according to package directions.
  2. Meanwhile, pat salmon filets dry with paper towels. Season it on both sides with some salt and pepper.
  3. Place salmon, skin-side down (or on either side if using skinless salmon), in a room temperature non-stick pan with a thin layer of cooking oil. (This is the key to crisp salmon – the salmon must be placed in a cool pan and then slowly brought up to heat.)
  4. Place the pan over medium heat and cook the salmon, without moving it, until the skin is crisp and easily releases from the pan. (After it has cooked for ~5 minutes, gently nudge it with a spatula, until it easily slides around in the pan.)
  5. Turn salmon with a spatula and increase heat to medium-high. Continue cooking until the side touching the pan is golden brown and crisp and the salmon is cooked through, 3 to 5 minutes more. (It should flake easily with a fork.)
  6. Transfer salmon to a serving platter and return pan to medium-high heat.
  7. Add butter until melted. Add gnocchi, sage, and shallots. Cook, stirring constantly, until shallots are golden brown and sage is crisp.
  8. Pour gnocchi and butter sauce over salmon. Squeeze lemon juice over top.
  9. Serve salmon and gnocchi with extra lemon wedges on the side.

© Recipe courtesy of Jess Smith of Inquiring Chef

MARCH WINE CLUB:

Silky styleBarrel Series Chardonnay 2020Casas del Toqui
Chardonnay
Cachapoal Valley, Chile

SILKY WINE STYLE

This chardonnay has a complex nose, although it still maintains fresh and fruity aromas. There are dominant notes of pineapple and citrus, while the contribution of French Oak offers hints of caramel and vanilla. On the palate it has a great deal of volume, with a pleasant acidity and long finish.

Varietal: 100% Chardonnay
Analysis:
13.5% alcohol / volume

Viticulture: Vertical espalier
Vinification:
Fermentation at 80˚F-84˚F, post fermentation maceration and aged in oak barrels for 6 months.
Closure:
Screw cap
Pairing: Serve between 50˚F-53˚F with salmon or white meats

Vincent Johnson

Photo of Vincent Johnson

As a wine region, Chile is truly blessed. It has a Mediterranean climate that is similar to the climate in California and France. The climate and the geographical traits have helped Chile remain one of the only locations in the world that is resistant to phylloxera, the louse that destroyed many of the world’s best vineyards in the 1800’s. Chile is going through a wine revolution and the independents have broken away from Chile’s industrial wine culture to lovingly squeeze out small lots of wines, usually using organic, even spiritually tinged theories of winemaking. This new generation is much more conscious about the environment and committed to healthy, sustainable agriculture and also for the production of wines that have a stronger connection to local traditions.

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March Wine Club Pairing Recipe

Pork Chop Recipe

© Photo by Little Ferraro Kitchen

Pan Seared Pork Chops with Garlic and Thyme

  • 1 bone in double cut pork chop, about 2 inches thick
  • salt and pepper
  • 2 tbsp grape seed oil for drizzling
  • 2 tbsp unsalted butter
  • 3-4 garlic cloves gently crushed and skins removed
  • 1-2 sprigs of rosemary and thyme

DIRECTIONS:

  1. Start by removing the pork chops from the fridge and bringing it closer to room temperature for 20-30 minutes.
  2. Season the pork chops with salt and pepper on all sides and get your cast iron pan hot on the stove top.
  3. Pre-heat the oven to 400°F and drizzle the skillet with a neutral oil, such as grape seed oil.
  4. Once skillet is hot, sear pork chops on all sides, about 2 minutes per side until nicely charred, then place in oven and roast for about 6-8 minutes until internal temp reaches 135°F (mostly cooked through).
  5. Place the skillet back on the stove top and add butter, garlic and herbs and as soon as butter melts, carefully tilt the pan with one hand and use your other hand to baste the infused butter onto the pork chop for another 1-2 minutes, not letting the butter burn.
  6. Once done, turn off heat and remove pork chop to another plate to rest for 10 minutes before slicing into it.

© Recipe courtesy of Samantha Ferraro of Little Ferraro Kitchen.

MARCH WINE CLUB:

Bold wine Style logoTerroir Selection Carmenere 2019Casas del Toqui
Terrior Selection Carménère
Cachapoal Valley, Chile

BOLD WINE STYLE

Cherry red color with violet hues. Aromas of black fruits, chocolate and spices, with hints of currants, nuts and tobacco. On the palate there are silky tannins. This wine is juicy and well balanced, with a lingering finish.

Varietal: 100% Carménère
Analysis:
14.5% alcohol / volume
Aging: Native yeast vinification in neutral French oak
Viticulture:
Vertical espalier
Vinification:
Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 12 months
Closure: Natural cork
Pairing: Serve between 60˚F-64˚F with pork chops and sausages

ABOUT CASAS DEL TOQUI:
In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Cachapoal region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark.

The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, which through a coordinated harvest, vinification and barrel management allows Casas del Toqui to keep individual lots to show the purest expression of each component before crafting the different blends.

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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