Owen Roe Winery Spotlight

Owen Roe Logo

Join Us For A Tasting Event Featuring Owen Roe!

SINCE THEIR FIRST VINTAGE IN 1999, OWEN ROE HAS STRIVED TO PRODUCE BEAUTIFUL WINES FROM SUPERIOR SITES IN THE PACIFIC NORTHWEST. A PLACE WHERE THE FRUIT RIPENS SLOWLY AND FULLY, RESULTING IN EXCELLENT ACIDITY AND BALANCE. GRAPES ARE HAND HARVESTED, HANDLED WITH MINIMAL PROCESSING, SMALL-LOT FERMENTED AND AGED IN FRENCH OAK BARRELS.

Established in 1999, Owen Roe’s emphasis towards Northwest wines has evolved to showcase the unique terroir within the prestigious grape growing regions of the Yakima and Willamette Valleys. Co-Owners, David & Angelica O’Reilly and Ben & Julie Wolff share a passion and history dedicated to fine wines and together, they have developed a diversified portfolio that has been recognized globally by critics, wine writers and consumers.

The map below represents the two appellations in which they source and craft their Pacific Northwest wines.

Owen Roe vineyard map

The winery is named after Owen Roe O’Neil, a 17th century Irish Patriot who dedicated his life to upholding the highest principles of political equality and freedom. Owen Roe winery shares his dedication to principle with meticulous attention to every aspect of the wine bottled.  Using minimal handling and traditional techniques, Owen Roe uses organic materials in the wine making process and no herbicides or pesticides used in vineyards.

Winemaker David O’Reilly, originally from Ireland, has been working with wine for over 20 years.  He first developed interest in wine while attending college in California. After graduating, he began working at a small winery in Santa Barbara.  After a few years, he was drawn to Oregon to work at Elk Cover Winery.  In 1994, he joined forces with Peter Rosbeck to make wines under the Sineann label and shortly thereafter formed Owen Roe Winery.  Over the last 10 years, David has worked to pioneer winemaking in the Yakima Valley AVA. This region presents the new world with an outstanding opportunity to create old world, right bank style wines.  David is able to harvest fruit that best translates naturally into his signature style, wines with deep fragrance and lush flavors balanced by elegant structure.

Pictured below, owners Julie and Ben Wolff (left) and David and Angelica O’Reilly (right) are shown breaking ground in Union Gap for their new winery in 2013.

Owen Roe owner and winemaker

Please join us as we Taste, Learn and Enjoy®

Limited Seating Available

Beef Empanadas

beef empanadas with wineINGREDIENTS:
• 1 lb minced beef
• 2 spoons of butter
• ½ cup of onion (chopped)
• 2 big tomatoes (chopped)
• 3 oz green chilli
• 1 bay leaf
• ¼ teaspoon salt
• 1 teaspoon merquén
• 2 spoonfuls of black olives (chopped)
• 1 packet of empanada dough (or another puff pastry dough, like phillo)
• 1 egg yolk
• 1 spoonful of water

DIRECTIONS:

Fry the onions in the butter, add the meat until it is lightly golden. Add the tomatoes, chilli, bay leaf, merquén and salt; cook over a low flame for between 30 – 35 minutes, stirring occasionally, until the majority of the liquid has evaporated. Remove from the heat, discard the bay leaf and add the olives. Put three spoonfuls of filling (when cool enough the handle) in the middle of each empanada skin and fold over in the middle; press the edges together with your fingers to form a half-moon shape closed sealed around the edges and filled inside.  Use a fork on the edges to fully seal them. With a fork carefully pierce a couple of holes in the top side of the empanada. Using a pastry brush, brush some egg wash (the mixture of egg yolk and water) on the top side of each empanada. Cook in the oven at 400° for 20 to 25 minutes or until they are golden. © Recipe courtesy of WinesOfChile.org

Mellow style logoHuellas Reserve Merlot wine bottleHullas Reserve
Merlot
Curico Valley, Chile

Located in Chile’s central valley, about 124 miles south of Santiago, Curicó Valley is known for a variety of grapes and as one of the most productive wine regions. Legendary Spanish viticulturist Miguel Torres first arrived to the valley in 1979 and revolutionized Chile’s wine industry. He brought with him European techniques and foreign investment that would cement Chile’s reputation for producing premium wines of outstanding value. Influenced by the Andes Mountains with cold nights and hot summer days, this region has a Mediterranean climate. The proximity to the Lontue River creates a microclimate that moderates temperatures.

Bright and intense ruby red in color, this Merlot presents aromas that recall blackberries, red cherries, and sweet plums, with spicy black pepper and cinnamon notes as well as subtle touches of vanilla and cocoa rounding out the complex nose. The palate offers a firm structure with smooth tannins that meld together and persist through a long finish.” – Garlos Gatica, winemaker.

Winemaker: Carlos Gatics
Appellation: Molina Andes, Curicó Valley, Chile
Varietal: 96% Merlot, 4% Cabernet Sauvignon
Analysis: 14.1% alcohol by volume; 3.5 pH; 5.3 g/L total acidity

Chef John’s Crab Cakes

Video – Click here to watch Chef John make his crab cakes

INGREDIENTS:
• 8 saltine crackers, finely crushed
• 2 tablespoons mayonnaise
• ½ teaspoon Dijon mustard
• ½ teaspoon seafood seasoning (Old Bay)
• ¼ teaspoon Worcestershire sauce
• 1 egg, beaten
• salt to taste
• 1 pinch cayenne pepper (optional)
• 1 pound fresh crab meat, well-drained
• ¼ cup dry bread crumbs
• 2 tablespoons butter

DIRECTIONS:

• Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt and cayenne pepper in a large bowl.
• Stir in crab meat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
• Sprinkle bread crumbs on a plate.
• Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
• Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

Serving brunch? Try a Crab Cake Benedict, replacing the Canadian bacon and English muffin with a crab cake instead. Top it with a poached egg, side of mixed greens and glass of Huellas Sauvignon Blanc.  Recipe courtesy of Chef John, at AllRecipes.com

Huellas Reserve Sauvignon Blanc wine bottleSilky styleHuellas Reserve
Sauvignon Blanc
Maule Valley, Chile

The grapes were picked at their optimal degree of ripeness during the third week of February. Half of the grapes were macerated in the press to gently extract aromas from the skins while the remaining bunches were destemmed and pressed immediately to obtain clean musts. All fruit was fermented in stainless steel tanks to preserve the aromatics and freshness in the form of citrus and tropical fruit notes. A large part of the blend was barrel aged for 3 months on the lees, up until bottling, to impart a greater weight and creamy texture on the palate.

Carlos Gatica winemaker headshot“Greenish-yellow with intense citrus aromas such as grapefruit and sweet tropical fruits. The refreshing palate is lively, fruity, and finishes with a smooth creaminess. The perfect companion for seafood, creamy and fatty cheeses, chicken dishes, and pastas with seafood sauces.”

Winemaker: Carlos Gatica
Appellation: Maule Valley, Chile
Varietal Blend:  98% Sauvignon Blanc, 2% Sauvignon Gris
Analysis: 13% alcohol / volume

April Wine Club pairing recipe

Churrasco with Pebre
(Grilled Beef Tenderloin with Chilean Cilantro Sauce)
Churrasco Grilled Beef

PEBRE INGREDIENTS:
• 2/3 cup canned vegetable broth
• ½ cup minced fresh cilantro
• ½ cup minced onion
• ½ cup minced red bell pepper
• ¼ cup white vinegar
• ¼ cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper
• ½ teaspoon black pepper
• 4 garlic cloves, minced

PEBRE DIRECTIONS:
• Combine all ingredients, stirring with a whisk until well-blended. Remain sauce can also be stored in airtight container in refrigerator, up to 2 weeks.

INGREDIENTS:
• Cooking spray
• 4 cups sliced onion
• ½ teaspoon sugar
• 1 ½ lbs. center-cut beef tenderloin
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ¼ teaspoon ground cumin
• Pebre (Chilean Cilantro Sauce)

DIRECTIONS:
Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm. Prepare broiler.  Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks. Combine salt and next 4 ingredients (salt through cumin). Rub salt mixture over both sides of steaks. Place steaks on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness. Top each steak with onion mixture; drizzle each with 1 tablespoon Pebre. Recipe courtesy of Cooking Light, with Steven Raichlen, award-winning author of Healthy Latin cooking. © Photo by Becky Luigart-Stayner

Huellas Reserve Carmenere wine bottleBold wine Style logoHuellas Reserve
Carmenère
Maule Valley, Chile

Maule Valley is Chile’s largest wine growing region and claims many of the country’s oldest vines that were planted over a century ago. Carmenère is closely associated with the Maule Valley region, which is slightly cooler than its northern counterparts and higher levels of rain in winter months. Influenced by cold nighttime winds from the Andes, the season began with a cold spring, with a few hot spells in summer. Hand picked during the first week of May, the grapes were destemmed without crushing and fermented in stainless steel tanks. Total maceration time was 24-34 days, then racked to barrels, where it completed its fermentation in 3 months. The wine then matured for 12-14 months in French oak barrels.

Carlos Gatica winemaker headshot“Intense carmine red, this Carmenère presents powerful notes of red and black fruit accompanied by the variety’s characteristic spicy notes such as white and black pepper along with notes of vanilla and tobacco. The palate is smooth and expansive with tremendous flavor and a persistent fruity finish. Perfect for celebrating along with braised beef or roast lamb with an herb or cardamom sauce.” –  Carlos Gatica, winemaker

Winemaker: Carlos Gatica
Appellation: Maule Valley, Chile
Varietal Blend:  90% Carmenère, 6% Cabernet Franc, 4% Cabernet Sauvignon
Analysis: 13.8% alcohol / volume; 3.6 pH; 5.2 g/L Total Acidity
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Peterson Winery

March Winery Spotlight

Peterson winery logoJoin us for a Winery Spotlight tasting event, featuring Peterson wines from Sonoma California.

Peterson Vineyard

Peterson Winery has been producing wine in Dry Creek Valley for 30 years and, like most wineries in the Valley, produces Zinfandel as well as other wines. Yet a closer look shows that is where the similarities end.

Fred Peterson and familyOwner Fred Peterson is an iconoclast with an old world winemaking philosophy and a reverence for sustainable farming. The Peterson approach is to capture the essence of vintage and vineyard—a philosophy they call Zero Manipulation—with low tech, yet high touch, to produce wines of a place, wines with soul. The evolution of Peterson wines and winemaking accelerated when Fred’s son Jamie became assistant winemaker in the summer of 2002. In 2006, after moving from the tiny red barn on Lytton Springs to Timber Crest Farms, Jamie was given the overall responsibilities as winemaker.


PETERSON ROOTS

Fred camePeterson winery team to Dry Creek Valley in 1983, working to find and develop world-class vineyard properties. It was an exciting time for Fred, being able to select ideal vineyard locations and then plant the appropriate grape variety and clone for each site. The vineyards Fred developed in Dry Creek Valley (Sonoma County), including on Bradford Mountain, began producing amazing fruit. The next step was a natural one; Fred wanted to make wine from the fruits of his labor (sorry about the pun, it was too good to pass up).

In 1987, all the pieces fell into place for Fred, and he launched Peterson Winery. For nearly twenty years, the winery was located in an old, red barn tucked away in the vineyards off of Lytton Springs Road. It was beautiful place to make wine, but the antique structure began to show its age. In late 2005, Fred seized an opportunity to move into a newer facility on Dry Creek Road, at Timber Crest Farms. This new, more convenient location offers more offices and space, plus a room for visitors to taste the wines.

Peterson wine labelsOver the years, Fred has befriended grape growers who share his goals and values; to grow grapes that reflect a sense of place. The Dry Creek Valley encompasses one of the greatest ranges of microclimates for such a small area in the world, making it possible to grow many grape varieties, with world-class quality. Peterson Winery now makes an average of 8000 cases annually, all in many small lots from the like-minded growers he now calls his friends.

We bring wine country to you!

Peterson red barn Sonoma

Attend our Winery Spotlight, and experience a Sonoma winery!

PETERSON WINERY
Winery Spotlight Tasting
SONOMA, CALIFORNIA

Please join us as we Taste, Learn and Enjoy®
Limited Seating Available

Elderton Winery

January Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

Join us for a Winery Spotlight tasting event, featuring Elderton wines from Australia.

ELDERTON WINERY – BAROSSA VALLEY, AUSTRALIA

The Barossa Valley is Australia’s most famous wine region. Comprising of the Barossa Valley and Eden Valley, it is home to some of the oldest Shiraz vineyards in the world, acclaimed Rieslings and iconic wine brands.

Elderton is one of those Barossa Valley Wineries, whose philosophy has not changed significantly since its inception. Cameron & Allister strongly believe that great wine begins in the vineyard like all of the world’s great estates. From the high quality, low yielding fruit that is grown on the three vineyard sites, Elderton’s aim is to make balanced wines that will stand the test of time with the overall arching vision of excellence in mind.

ELDERTON WINERY

The overall vision of Elderton is excellence from distinguished vineyard sites. Today Elderton runs three vineyards that highlight the individual terriors of the region. Its original vineyard in Nuriootpa on the Barossa Valley floor that provides most of flagship wines; Greenock that is in the north western quadrant provides the power and has vines dating back to 1915 and finally its vineyard in Eden Valley ranges in Craneford that provides elegance. Today Elderton works with Barossa Shiraz, Cabernet Sauvignon, Grenache, Carignan, Mouvedre, Riesling, Chardonnay and Semillon.

The winery features an actual cellar door and is a stunning 1918 homestead surrounded by iconic old vineyards. It offers a beautiful setting with incredible views to enjoy and learn about the region, the wines and its people. It has been awarded one of South Australia’s best cellar doors (SATC 2015 & 2016) because of its knowledgeable staff, multitude of private tasting rooms, barista tea & coffee, as well as gourmet platter food offerings.

Not enough frequent flyer miles to visit Australia?

Attend our Winery Spotlight, and experience Elderton wines without the jet lag! 

 

ELDERTON
Winery Spotlight Tasting
AUSTRALIA

Please join us as we Taste, Learn and Enjoy®
Limited Seating Available – Reserve your seat ASAP!

December Wine Club pairing recipe

Roast Pork Loin with Rosemary & Garlic

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

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

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

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

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

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

Pumpkin, Ricotta and Arugula Bruschetta

pumpkin bruschetta imagePerfect Thanksgiving appetizer to pair with Maison Bourgogne Blanc.

INGREDIENTS:
• Baguette
• Ricotta
• Arugula
• Roasted pumpkin (feel free to roast your own, or use your favorite pre-packed pumpkin cubes from the store)
• Honey
• Roasted pumpkin seeds (optional)
• Sea salt & fresh cracked pepper (optional)

DIRECTIONS:

• Preheat oven to 350°F, grease a baking pan, and roast your pumpkin squares according to the package directions. Once done, pull out and set aside.
• OPTIONAL: If you want to add roasted pumpkin seeds to your bruschetta, spread the seeds in a single layer on a greased baking pan and roast for 30 minutes (or until dried out). Pull out, toss on a little more olive oil, some salt and pepper, or whatever spices you are feeling, and put back in for an additional 20 minutes.
• Turn the oven to broil and while you wait for it to pre-heat, cut your baguette into 1 – 1.5 inch slices. Drizzle a little olive oil or butter on each side and place on a sheet pan. When the oven is ready, place the sheet pan on the top rack of the oven, closest to the broiler, and keep an eye on the toast as it can brown quickly. Depending on your oven, 2 minutes on each side should do it, but it is totally up to preference.
• Cover toasted bread with roughly 2 tablespoons of ricotta. Top with roasted pumpkin and arugula. Drizzle with honey and finish with a small handful of roasted pumpkin seeds, a pinch of sea salt and fresh cracked pepper.  © Photo and recipe courtesy of Lauren Kelp at KJ.com

Burgundy Blanc wineSilky styleMasion L’Envoyé
Bourgogne Blanc
Chardonnay
Burgundy, France

While Mâcon is known for its fresh, simple whites, recent investments by top Burgundian producers have resulted in more conscientious winemaking. The Mâconnais district’s 21 mile stretch boasts a geology not dissimilar to the famed Côte de Beaune to its north. Mâcon’s epicenter, Mont de Pouilly, rises gently with alkaline clay covering a stark limestone base, a nirvana for the Chardonnay vines that laze smugly along the river Saône. The grapes were hand-picked on September 7th then pressed direct, settled overnight, and fermented with indigenous yeast in seasoned barriques. The wine matured for 12-14 months prior to bottling.

Mark Tarlov - Co Founder“From two mature vineyards in La Roche Vineuse, this is a classic Chardonnay with a nose of citrus fruits and lemon zest. The weighty, textured mid-palate boasts flavors of grilled nuts and stone fruit, while a long line of vibrant acidity enlivens the finish.” – Mark Tarlov, Co-Founder

Appellation: Burgundy, France
Varietal Blend:  100% Chardonnay
Analysis: 12.5% alcohol / volume
Critical Acclaim: 88 pts. Wine & Spirits Best Buy/Year’s Best White Burgundy List; Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

November Wine Club pairing recipe

Roasted Mushrooms with Herbs

Roasted MushroomsNice side dish with Thanksgiving turkey and the perfect pairing for Bourgogne Rouge.

INGREDIENTS:
• ¾ pound cremini mushrooms, washed and sliced
• ¼ pound shiitake mushrooms, washed and sliced
• Salt and freshly ground pepper
• ¼ cup olive oil
• ½ cup loosely packed fresh herbs such as chives, thyme, marjoram, and flat-leaf parsley, minced
• Sour cream, for garnish

DIRECTIONS:
• Heat the oven to 475°F.
• Line a large baking sheet with parchment. Toss the mushrooms in a large bowl with a generous amount of salt and pepper and the olive oil. Roast for 20 minutes, then toss the mushrooms once, and return to the oven. Roast for an additional 10 minutes, or until they are dark and slightly shrunken.
• Return the roasted mushrooms to the bowl. Taste and add more salt and pepper if necessary. Toss with the herbs, then transfer to a serving dish and top with a dollop of sour cream. Serve immediately.  © Photo and recipe courtesy of Faith Durand at TheKitchn.com

November Wine Club bottle imageMellow style logoMasion L’Envoyé
Bourgogne Rouge
Pinot Noir
Burgundy, France

Driven by a tireless hunt for elusive sites where Pinot Noir shines, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of terroir and winemaking styles. Côte d’Or is Burgundy’s ‘golden slope’ that is a south-east facing escarpment with an essential aspect in this continental climate. A cold, wet summer provided a slow start to the season. Grapes were hand-picked in mid-September and matured in neutral French oak for 12 months to meld flavors and preserve fresh aromatics without imparting dominant oak.

Mark Tarlov - Co Founder“Sourced from three growers situated around Beaune and the Hautes Cote plus a component of 1’er Cru Savigny ‘les Marconnects’. Raspberry aromas, hints of clove, and classic floral perfumes lead, followed by crunchy red fruits, silky grape tannins and a nervy, acid backbone. Begs for charcuterie.” – Mark Tarvlo, Co-Founder

Appellation: Côte d’Or, Burgundy, France
Varietal Blend:  100% Pinot Noir
Analysis: 13.0% alcohol / volume; 3.3 pH; 5.4 g/l Total Acidity
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Veteran’s Day Fundraiser Saturday, Nov 11th at 6pm

$1 donated for each glass or bottle of Purple Heart Wines to Purple Heart Foundation

Veteran’s Day Tasting Event
Saturday, November 11 at 6:00pm

WineStyles Tasting Station is proud to host a national fundraising collaboration with Purple Heart Wines (www.purpleheartwines.com) benefiting the Purple Heart Foundation (www.purpleheartfoundation.org), an organization which supports veterans in need.

We’re honored to help raise awareness and funds benefiting American heroes and their families”, says Bryan McGinness, CEO of WineStyles Tasting Station. “For every glass of Purple Heart Wine served or bottle purchased across the country, we are donating $1.00 to the Purple Heart Foundation. Our fundraising efforts will culminate with a nationwide tasting event on Veterans Day, November 11th at 6:00pm – 8:00pm.

For 50 years, the Purple Heart Foundation has been supporting and honoring the sacrifice military veterans have made for our country. Last year alone, they have helped over 19,000 veterans and secured over $300 million dollars in VA benefits.

We hope our local communities will join us in supporting this important cause. It’s a great opportunity to enjoy a wonderful wine, while supporting our military heroes at the same time,” commented Andrea McGinness, COO of WineStyles Tasting Station.

Mondavi & Family wines of Napa Valley, producer of Purple Heart Wines, makes an annual contribution of up to $50,000 to the Purple Heart Foundation, which has been used to support U.S. military servicemen and women and their families with services like job-training, counseling and more.

The head winemaker for Purple Heart Wines is John Moynier, who served in the military during the Vietnam war from 1968-1972. “Working with a brand that combines my passions for winemaking and military service is the perfect finale to a long career in winemaking in Napa” commented Moynier.

Purple Heart Wines logo

Purple Heart Wines launched its proprietary label, Purple Heart, in 2016 – created to honor the determination, bravery and commitment of America’s military heroes. Moved by its namesake, it is this noble medal that led to the creation of the Purple Heart wine – a worthy tribute to the nation’s servicemen and women. Produced in the United States’ greatest wine region – California, it is an uncompromising wine crafted under the close stewardship of C. Mondavi & Family, whose patriarch, the late Peter Mondavi Sr., was a proud veteran of World War II. Purple Heart serves as a testament to the integrity and virtue of the Purple Heart Foundation, and aims to help further the organization’s cause through both awareness and fundraising. To support these efforts, an annual donation will be given to the Purple Heart Foundation. Learn more about Purple Heart Wines at purpleheartwines.com.

Purple Heart Foundation logoThe Purple Heart is a congressional military decoration, awarded to members of the armed forces of the U.S. who are wounded by an instrument of war in the hands of the enemy. Founded in 1958, the Military Order of the Purple Heart is a congressional chartered veteran’s organization, dedicated to assisting the needs of U.S. military servicemen and –women and their families. More information is available at purpleheartfoundation.org.

Please join us on Saturday, November 11 at 6:00pm, as we toast our veteran’s at every WineStyles location across the USA!