Tag Archives: winestyles

Zinfinity Sonoma County Zinfandel

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Bold wine Style logoZinfinity-bottleWilliam Knuttel Winery
Zinfinity
Sonoma County Zinfandel
Sonoma, California

BOLD WINE STYLE

Dense aromas of black plum, ripe cherry, blackberry and bramble are lifted by notes of creamy oak. Flavors follow on, with the entry adding hints of raspberry and cassis. Dense, juicy tannins flesh out the mid-palate, which leads to a firm finish of great length and persistence. The Zinfinity displays excellent balance, allowing great versatility in food pairing, and, like all wines well-crafted in claret style, will further develop with extended cellar aging.

WINE DETAILS:

  • Varietal: 80% Zinfandel, 15% Petite Sirah, 5% Malbec
  • Alcohol: 13.9%
  • ph: 3.78
  • TA: 0.57 g/100ml
  • Vineyards: Biglieri, Cartee, Windsor Oaks, Doug Rafanelli
  • Barrel Aging: 21 months in French Oak (Francois Freres, Demptos, Tonnelleries)
  • Production: 2350 cases

WINEMAKING:
Sonoma County Zinfinity is a beautifully balanced, densely structured, age-able wine.  At its foundation is the fruit from 55-year-old vines in Biglieri Vineyard at the southern edge of Dry Creek Valley, blended with additional Old Vine Zin from the nearby Cartee Vineyard. To these finely nuanced Zins, the winemaker added concentrated hillside fruit from Windsor Oaks Vineyard in the Chalk Hill sub-appellation of Russian River Valley, and Petite Sirah from Doug Rafanelli’s steep hillside vines in Dry Creek Valley, to enhance the density and structure of the blend. The lots were aged separately for twenty months, then fashioned into Zinfinity and racked to French oak for additional aging.  Winemaking was similar for all the lots in the blend: cold-extraction of gently crushed fruit, lengthy fermentation with vigorous pumpovers, extended maceration, French oak aging, quarterly racking—and minimal intervention.  And, of course, there are copious (infinite!) rounds of blend trials to make the ultimate Zinfinity!

blueberry-chicken-valentines-dishBlueberry Chicken

INGREDIENTS:

  • 2 chicken breasts cut into smaller pieces, if required
  • 1 ½ cups blueberries
  • ½ small white onion diced
  • 1 small fennel diced
  • 2 tablespoon olive oil
  • 2 garlic cloves minced or finely diced
  • 2 tablespoon fresh thyme leaves
  • 2 tablespoon maple syrup
  • 2 teaspoon apple cider vinegar
  • pinch salt
  • pinch black pepper

DIRECTIONS:

  1. Preheat the oven to 400°F.
  2. Cut the chicken breasts into smaller pieces if required. Season with salt and black pepper (if using). Add a tablespoon of olive oil to your skillet and fry the chicken each side on a medium heat until light golden brown (you may need to do this in two batches if your skillet is on the smaller size). Cook time is about 10-12 minutes overall, depending upon the size of the fillets. Set aside on a plate.
  3. Reduce the heat to low and, in the same skillet, fry the onion and fennel in olive oil until softened for about 5 minutes.
  4. Add the garlic, blueberries, maple syrup, apple cider vinegar, salt and black pepper to the skillet. Bring to a light simmer, and cook for around 10 minutes until the blueberries have broken down into around half liquid.
  5. Add your chicken to an ovenproof dish and then spoon the blueberry sauce over it. Bake in the oven for 20 minutes, or until the chicken has an internal temperature of 165°F.

Information & Photos © William Knuttel – All Rights Reserved.
© Recipe courtesy of Through the Fibro Fog.

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William Knuttel Sauvignon Blanc

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William Knuttel-Ziblatt-vineyard-Sauvignon-Blanc-bottleSilky styleWilliam Knuttel Winery
Vineyard Designate Series
Sauvignon Blanc
Sonoma Valley, California

SILKY WINE STYLE

This Sauvignon Blanc delivers prototypical varietal characters and excellent concentration, and, as always, straddles the elusive balance between old and new world styles.  A classic Sancerre-like minerality anchors a complex array of aromas, where peach, pear and tropical fruits mingle with herbs and grassiness.  The palate is light and crisp, adding flavors of spicy grapefruit, tangerine and lemon zest.  The wine’s balance, elegance and intensity beg another sip over and over again!

WINE DETAILS:

  • Varietal: Sauvignon Blanc
  • Vineyard: Ziblatt
  • TA: 6.1 g/L
  • pH: 3.35
  • RS: 0.18 g/100ml
  • Aging: 100% tank-fermented
  • Brix: 22.9 wtd. average
  • Yield: 4.5 tons/acre average
  • Cases: 548
  • Accolades: 92 pts. Wine Enthusiast 2021

WINEMAKING:
Winemaker William Knuttel began producing Sauvignon Blanc in a Graves style during his tenure at Chalk Hill Estate, and later in a Sancerre style with the wines of Teira.  This Sonoma County blend merges those two styles to achieve the best of both worlds.  Some of the blend components are picked quite ripe to emphasize fruit, richness, and creaminess, while others highlight the quintessential herbaceous characters of SB. All lots in the final blend were tank fermented at 50°F utilizing yeast with high-tone fruit characteristics. The wine was cold filtered for bottling, but did not require fining.

VINEYARD:
The predominant vineyard source for Knuttel’s Sonoma Valley Sauvignon Blanc is Ziblatt Vineyard, in the heart of Sonoma Valley, near Kenwood. They also produce as a single vineyard wine, but in a Graves style, different than the Sancerre style employed here. The vineyard naturally splits into sections that are lower and higher yielding, and these are harvested at separate times, giving two distinct fruit and acidity profiles. They blend aliquots of these with Sauvignon Blanc from Wilson Vineyards in the Clarksburg appellation, which enhance the minerality of the blend.

ABOUT THE LABEL ART:
Designer Jeffrey Caldewey captured William Knuttel’s kinetic wine world with Etienne-Jules Marey’s 1890 “chronophotograph”, in which multiple exposures are superimposed to show the complete motion of “le coup d’epee”. The image metaphorically highlights the balance, finesse, powder and poise valued by the winemaker.

ABOUT WILLIAM KNUTTEL:
William Knuttel was formerly Winemaker & Vice President with Chalk Hill Estate from 1996 to 2003, specializing in ultra-premium Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc and Dry Creek Vineyard’s Executive Winemaker from 2003 to 2011. As proprietor of Tria, 1995 to 2003, he produced fine Pinot Noir and Zinfandel. As Saintsbury’s winemaker from 1983 to 1996, Knuttel established that brand as a leader in ultra-premium Pinot Noir and Chardonnay.

The Knuttle Family. Left to right, Sebastian Knuttel (Cellar Master), Kate Knuttle (Business Manager), and William Knuttel (Proprietor and Winemaker).

asparagus-salad-valentines
Shaved Asparagus Salad

INGREDIENTS:

For the Dressing:

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon champagne vinegar
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • kosher salt and black pepper, to taste

For the Salad:

  • 1 lb large asparagus, woody ends trimmed
  • 3 oz fresh arugula
  • 1 large avocado, pitted, peeled, and chopped
  • ½ cup shaved Parmesan cheese
  • 1/3 cup chopped pistachios
  • sea salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. First, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, and garlic. Season with salt and pepper, to taste. Set aside.
  2. Use a vegetable peeler to shave the asparagus. Lay an asparagus spear flat on a cutting board. Starting at the bottom end, use the peeler to shave it into long thin strips or ribbons. Place the asparagus shavings in a large bowl and repeat with remaining asparagus.
  3. Add the arugula to the bowl. Toss the shaved asparagus and arugula together. Add the avocado, shaved Parmesan cheese, and pistachios. Drizzle desired amount of dressing over the salad and gently toss. Season with salt and pepper, to taste. Serve the salad immediately.

Information & Photos © William Knuttel – All Rights Reserved.
© Recipe courtesy of Maria Lichty of Two Peas & Their Pod.

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February Wine Club Pairing Recipe

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Bold wine Style logoTentadora-Malbec-Reserva-bottleWillam Knuttel Winery
Tentadora
Malbec Reserva
Valle de Cafayate, Argentina

BOLD WINE STYLE

Brimming with aromas of blackberries and blueberry compote, laced with hints of spicy earth. The color is deeply hued, and a succulent core of fruit broadens into a velvety finish with seamlessly integrated and fully resolved tannins. The Tentadora Malbec is eminently suited to the table, and pairs especially well with roasted meats—all the better if the meats are grilled at an asado, or Argentine-style barbecue.

WINE DETAILS:

  • Varietal: Malbec
  • Appellation: Valle de Cafayate, Salta, Argentina
  • Alcohol: 14.5%
  • TA: 5.8 g/L
  • pH: 3.72
  • Yield: 2.8 tons/acre
  • Aging: 32 months in French oak, 25% new

VINEYARD NOTES:
While Argentina is recognized mostly for the wines of Mendoza to the south, the smaller Cafayate region is rapidly gaining favor, after over 100 years of grape growing!  Knuttel believes the region may eventually out rival Mendoza’s reputation, much as Napa Valley often does with larger Sonoma County. Land purchases and winery construction in the last few years are bearing out this prediction. 

ABOUT THE WINEMAKER:
Winemaker William Knuttel first visited Cafayate fifteen years ago, and quickly became captivated with the area and its people, culture, and climate.  The town is in the Calchaqui Valley, nestled in the foothills of the Andes at over 5000’ elevation. This high mountain desert has the feel of Napa Valley plunked down into Zion Canyon National Park. Vineyards seemingly grow in nothing but rock and sand, surrounded by towering mountains of red rock and granite.

After his tenure at Chalk Hill, which included extensive experiments with Malbec clones, pruning techniques, and winemaking styles, Knuttel could not resist temptation in Cafayate, and Tentadora, “the temptress,” materialized from some of the finest Malbec vineyards he had ever seen, all at elevations of 5000 to 8000 feet in altitude.

ABOUT THE WINERY:
William Knuttel created the Tentadora brand within his broader winemaking portfolio to focus on Malbecs from Argentina’s Cafayate Valley. While he continues to operate William Knuttel Winery in Sonoma, California, his interest in this high-altitude region has been long-standing. The name Tentadora—Spanish for “the temptress”—speaks to the irresistible pull of Cafayate’s exceptional Malbec vineyards and Knuttel’s desire to bring their character into his work. Learn more about William Knuttel here.

Willam Knuttel

roast-beef-chimichurri-valentines-dishTop Round Roast Beef with Chimichurri

INGREDIENTS:

  • 1 ½ c minced parsley (roughly 2 bunches)
  • 8 cloves garlic, minced
  • 1 Tbsp dried oregano
  • 1 ½ tsp salt
  • ½ tsp red pepper flakes
  • ½ tsp ground black pepper
  • 1 c olive oil
  • ½ c red wine vinegar
  • 3 lb. top round roast beef

DIRECTIONS:

  • Mix minced parsley, minced garlic, oregano, salt, red pepper flakes, and black pepper in a bowl.
  • Add oil and vinegar. Mix well. Taste and adjust the salt and pepper as desired.
  • Reserve ½ of chimichurri (1 c) in an airtight container. Store it in the refrigerator until ready to use as a garnish for the roast.
  • The other half (1 c) of the chimichurri, use to marinade the meat. Place the meat in a zipper-sealed bag and pour in the marinade. Marinade overnight, at least 12 hours (up to 24 hours).
  • Remove the roast from the refrigerator 1.5 – 2 hours before roasting for it to come to room temperature.
  • Preheat your oven to 450°F.
  • Line a roasting pan with aluminum foil. Drain the marinade from the roast and place the roast on the roasting rack in your roasting pan.
  • Cook the roast at 450ºF for 15 minutes.
  • Reduce the heat setting of your oven to 325°F. Cook the roast for an additional 60-70 minutes, for medium doneness, or until your desired doneness is reached. Use an instant-read thermometer, inserted into the side of your roast (not in fat), to check the doneness of your meat. You should remove the roast 5-10 degrees lower than your desired temperature, as the roast will continue cooking as it rests.*
  • When your desired doneness has been reached, remove the roast from the oven and let it rest for 10 minutes before slicing.
  • Take the reserved chimichurri out of the refrigerator and let it come to room temperature before serving.
  • After resting, slice the roast thinly against the grain and serve with the reserved chimichurri.
    *Desired ending temperatures – Rare: 125ºF, Medium Rare 135ºF, Medium 145ºF, Medium Well 150ºF, Well Done 160ºF

Information & Photos © William Knuttel – All Rights Reserved.
© Recipe courtesy of Curious Cuisinière.

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January Sweet Club: Iowa

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Sweet Wine ClubPS_NV_Riesling_Front_BottlePierre Sparr
Riesling Grande Réserve
Alsace, France

NECTAR WINE STYLE

Pale yellow with vibrant green reflections, this wine highlights its youth. The nose is elegant and expressive, with citrus, bergamot, and flinty notes. On the palate, it’s fresh and focused, with a clean, persistent attack and a citrus driven finish.

Varietals: 100% Riesling
Analysis: 12.5% alcohol / volume
Total Acidity: 6.4 g/L
Residual Sugar: 3.0 g/L
Aging: Stainless-steel tanks
Region: Alsace, France
Appellation: Appellation Alsace Controlée, France
Plot: 6 ha
Soil: Granitic – chalk & clay
Age/Exposure: 20 years old East
Vine Yields: 60 hl/ha

MORE ABOUT THE WINE:
Pierre Sparr’s Riesling is grown from 30-year-old vines rooted in granitic, chalky-clay soil. After gentle pressing, the must is fermented at low temperature in stainless-steel tanks and malolactic conversion is avoided. This bone-dry Riesling delivers freshness, fruitiness and structure with excellent aging potential.

VINEYARDS:
Maison Pierre Sparr owns 15 hectares (37 acres) of vineyards in the heart of the Haut-Rhin and sources fruit from 150 hectares (370 acres) of vineyards owned by established growers who adhere to the Sparr winery’s high standards of viticulture. Care of the vineyards is of paramount importance. Their philosophy is that “the quality of a fine wine already exists in the grape.” In other words, the quality of a wine is determined by its vineyard origin.

VINTAGE NOTES:
A mild, wet winter replenished groundwater, followed by a cool spring that delayed budbreak but ensured steady growth. Summer alternated between warm, sunny spells and timely rains, preserving freshness and slowing ripening. September’s clear days and cool nights delivered perfect harvest conditions. The Rieslings show vibrant acidity, crystalline purity, and finely etched aromatics—combining tension and elegance with promising aging potential.

WINEMAKING:
The juices are cold-settled and fermented in stainless-steel vats at 18°C to 20°C. Fermentation lasts about one month. Then the wines are stabilized and kept in vats until bottling. During this time, the wine is regularly checked both analytically and by taste.

WINE AND CHEESE PAIRING RECOMMENDATION: Pair this with a Munster cheese from Alsace. A classic regional pairing. The wine’s acidity cleans up the cheese’s savory richness, and the aromatics play well together. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Established in 1680, today Pierre Sparr remains focused on producing quality wines, a pure expression of Alsace, which are aromatic, fruity, elegant, clean and vibrant. Pierre Sparr wines are food-friendly and accessible for everyday consumption. Learn more here.

Information & Photos © Wilson Daniels and Pierre Sparr – All Rights Reserved.

wine-o-reilly-s-white-chocolate-42539738923297 Background RemovedO’Reilly’s Country Cream
White Chocolate Irish Cream
Ireland

NECTAR WINE STYLE

This wine-based white chocolate Irish Cream is made with real Irish dairy cream and rich white chocolate for an indulgent experience.

Analysis: 13.9% alcohol / volume

WINE AND CHEESE PAIRING RECOMMENDATION: Try this with a mascarpone cheese. Soft and lightly sweet, it mirrors the liqueur’s creaminess without competing. Learn more about our wine and cheese pairings here.

Photo and Information courtesy of © Prestige Beverage Group – All Rights Reserved

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January Bubbly Club: Iowa

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Bubbly Wine Clubj-cuvee-20J Vineyards & Winery
NV Cuvée 20
Russian River Valley, California

BUBBLY WINE STYLE

Refreshingly crisp and wonderfully layered, J Cuvée 20 Brut expertly balances bright fruit notes, rich brioche toast characteristics and a lively, memorable finish. Hints of fresh-picked pear, white peach and citrus at first taste evolve into richer, deeper notes of baked apple, lemon curd, crème brûlée and spice. A subtle touch of toasted pastry crust at the finish is an indication of the years this sparkling spent aging in our cellars before release.

Effervescent and exceptionally food-friendly, Cuvée 20 can be enjoyed with a wide variety of dishes. It is equally at home alongside fresh seafood, like a Dungeness crab salad, oysters on the half shell or a shrimp cocktail, as it is with heartier meals, like fried chicken, crispy fish tacos with a salsa verde, or Korean bibimbap with hoisin glazed pork belly, pickles, cucumber and kimchi. For a simple and classic pairing, try Cuvée 20 with homemade popcorn with parmesan, black pepper and lemon zest.

Appellation: 100% Russian River Valley, California
Varietal: 51% Chardonnay, 40% Pinot Noir, 9% Pinot Meunier
Analysis: 12.3% alcohol/volume
Dosage: 10 g/L
Titratable Acidity: 7.1 g/L
pH: 3.18
Disgorgement Date: January 2023
Aging Recommendation: 5-7+ years
Accolades: 94 points from James Suckling, September 2025

VITICULTURE NOTES:
First created to celebrate the winery’s 20th anniversary, the J Cuvée 20 Brut is a stylish assemblage from the winery’s best cool-climate vineyard sites throughout the Russian River Valley.

WINEMAKING:
The grapes for this cuvée were hand-harvested into small quarter-ton bins and placed as whole clusters without destemming into our special French Coquard press for a gentle, low-pressure pressing, which minimizes the breakdown of grape skins and seeds. Each vineyard lot was fermented and kept separate until blending.

As is customary for Traditional Method sparkling wine production, the secondary fermentation occurred in the bottle. The wine was aged for an average of 30 months en tirage in the cellars, developing deeper complexity as the years went by. The bottles were carefully disgorged and added a small amount of dosage for balance, then aged for several months under cork before release.

ABOUT THE WINERY:
Since 1986, J Vineyards & Winery has developed a reputation as one of the top sparkling and still wine producers in California. J has come to be known for its celebrated estate vineyards, contemporary winery and world-class hospitality. Winemaker Nicole Hitchcock showcases her expertise and the diversity of California winegrowing regions through a portfolio of high-quality still and sparkling wines of distinction. Learn more here.

Information & Photos © J Vineyards & Winery – All Rights Reserved.

JuvecampsRoseJuvé & Camps
Brut Rosé Pinot Noir NV
Cava Reserva DO
Cava, Spain

BUBBLY WINE STYLE

Juvé & Camps Brut Rosé Pinot Noir is a fresh, fruity rosé made from 100% certified organic Pinot Noir, sourced from the Espiells estate. Aged for 12 months following the Méthode Traditionnelle, this Rosé retains delicate aromas of toasted bread and floral notes while showcasing the seductive red fruit characteristics of Pinot Noir. Categorized as Brut with just 9g/l of dosage, it strikes a perfect balance of freshness and richness. Originally developed for the U.S. market, this wine exemplifies the quality and elegance for which Juvé & Camps is renowned.

Appellation: D.O. Cava Reserva
Varietal: 100% Pinot Noir
Analysis: 12% alcohol/volume
Farming: Organic
Food Pairing: pasta, cured meats, Japanese food and baked goods
Critical Acclaim: 91 points Wine Enthusiast | 90 points Wine Spectator | 90 points James Suckling

ABOUT THE VINEYARD:
Juvé & Camps Brut Rosé is crafted exclusively from certified organic Pinot Noir grapes from the Espiells vineyards, Juvé family’s original estate. Clay-limestone and chalky-clay vineyards span up to 800 feet high.

WINEMAKING:
The grapes are hand-harvested, gently the whole-clusters are destemmed, crushed and macerated at low temperature for 4 to 6 hours, depending on the vintage. This cold soak maceration adds depth and subtle color, as well as enhance the Pinot Noir red fruits aromas. The winemaker selects the lots that meet the right balance of color and flavors for the final blend. Only the wine obtained from the free-run juice is bottled, the one that retains the most delicate fruit aromas. Following the traditional method, bottles are laid down in the underground caves for a minimum of 12 months, where they will refine effervescence and develop its refreshing, vibrant character.

Only 9g/L dosage is added after the disgorgement to this dry sparkling wine, to showcase of the Pinot Noir fruit in its purest form.

ABOUT THE WINERY:
Juvé & Camps is an indisputable worldwide leader of Spanish premium sparkling wines. This family-owned, 100% estate-based producer is revered in Spain for its painstaking focus on quality and sustainability, and its important role within the country’s conversation on fine wine in general. Learn more here.

Information & Photos © Juvé & Camps and Vintus – All Rights Reserved.

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January Premium Club

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Bold wine Style logoOur Lady Guadalupe Pinot Noir wine bottleOur Lady of Guadalupe
Pinot Noir 2023
Santa Rita Hills, California

BOLD WINE STYLE

An endearing pour of a brooding crimson core with flashes of vermilion and neon pink as the glass swirls. Aromatics spill in double time with notes of muddled strawberry, “Pinot crunch”, cranberry, pomegranate, orange peel, and the coastal hills of lavender and sagebrush surrounding the vineyard. Without missing a beat, the palate flaunts rich and concentrated flavors of black cherry, ripe strawberry, fennel and a kiss of Maldon salt, kept in check by the layers of acid that dominate wines from the region. A multitude of sensations culminates with mild tannins and an energized finish that seems to perpetually exist.

Varietal: 100% Pinot Noir
Appellation: Sta. Rita Hills, California
Clonal Selection: 828, 777, Pommard 4, 667, 459, 115, 943, Swan, Calera
Élevage: Aged in French Oak for 10 months, 45% New
Alcohol: 14.8% alcohol / volume
pH: 3.76
Titratable Acidity: 6.09 g/L
Accolades:

  • Wine Enthusiast – 95 points and Editors’ Choice
  • Decanter – 96 points
  • Vinous – 95 points
  • Jeb Dunnuck – 95 points

WINEMAKER’S NOTES:
In the summer of 2021, Dave Phinney (proprietor and winemaker), decided to produce his own wine from the Our Lady of Guadalupe Vineyard, giving him complete control in the vineyard and cellar.  Simply put, this is the only project in the US where Dave makes wine from a vineyard he owns.

The 2023 vintage will go down as one of the best in the Sta. Rita Hills AVA. A very long, cool growing season led to ideal ripening, gorgeous fruit and wonderfully complex aromatics and concentrated flavors. With near-perfect weather during harvest, the crew were able to pick each individual block on schedule. Comprised of blocks from all over Our Lady of Guadalupe Vineyard, this is the best representation of the entire vineyard, transporting you to this special place in the AVA.

ABOUT THE WINERY:
After years of sourcing Pinot Noir from top vineyards in Santa Barbara, the team fell in love with the Sta. Rita Hills and in 2015 purchased an abandoned row-crop farm on the western edge of the AVA, later transforming it into Our Lady of Guadalupe Vineyard. Careful soil rehabilitation preceded planting, with the first vines established in 2018 and additional plantings through 2020. The vineyard now spans 127 acres of Pinot Noir across nine clones and six acres of Old Wente Chardonnay, with each clone and rootstock precisely matched to site-specific soils, microclimates, wind exposure, and ripening potential, using rigorously tested, mostly Protocol 2010–certified plant material. Sta. Rita Hills’ cool temperatures, wind, fog, and ocean influence naturally limit yields and disease pressure, while challenges like saline groundwater were addressed through a proprietary filtration method inspired by similar conditions in Baja California. Designed as a true winemaker’s vineyard and planted with fermenter-scale precision, OLG reflects Dave Phinney’s meticulous approach and commitment to terroir, sustainability, and people, producing single-vineyard wines beginning with the 2021 vintage and earning Sustainability-in-Practice certification, all while honoring the vineyard’s namesake and the crew who bring it to life. Learn more here.

Information & Photos © Our Lady of Guadalupe Vineyard – All Rights Reserved

Bold wine Style logoRombauer Zinfandel Napa ValleyRombauer Vineyards
Zinfandel 2023
California

BOLD WINE STYLE

Aromas of cherry jam and blackberry, underscored by notes of nutmeg. The dark berry notes continue to the palate, leading to a rich body with soft tannins and a lovely acidity, ending with a lingering finish.

Varietal: 91% Zinfandel, 9% Petite Sirah
Appellation: California
Alcohol: 15.9% alcohol / volume
Release Date: October 2025
Harvested: Sept. 25th-Oct. 30th, 2023
Average Brix at Harvest: 27.2
Cooperage: 14 months in American (10% new) and French oak

VINEYARDS:
This wine comes from select vineyards in four top growing regions: Amador County (56%), El Dorado County (25%), Lake County (18%), and Napa County (1%).

WINEGROWING:
Rombauer’s winemakers believe that 2023 was one of the best vintages in recent memory. The year was cool and consistent, ending with warm spells in September. These perfect conditions allow for longer hang time, which results in more fruit intensity and concentration of flavors. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. Harvest was long, with ideal conditions allowing us to pick each block at its optimal ripeness and at night to preserve its natural acidity.

WINEMAKING:
The grapes were carefully destemmed and optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color and flavor before primary fermentation began in tank. The wine was gently basket-pressed and then racked to oak barrels for malolactic fermentation and aging.

ABOUT THE WINERY
Rombauer Vineyards was established in 1980, when the Rombauer family harvested their first grapes — Cabernet Sauvignon from Napa Valley’s Stags Leap District. Nearly 35 years later, the winery remains family owned and operated with members of the first and second generations involved in all aspects of the business.  When founders Koerner and Joan Rombauer moved their two children, two horses and five dogs to Napa Valley in 1972, they had no intention of starting a winery. They chose the area because it reminded them of the small-town, agricultural environment in which they had grown up, and it appeared to be a clean, safe place to raise their children. They purchased 40 acres of beautiful hilltop land on the Silverado Trail near the town of St. Helena in California. Learn more here.

Information & Photos © Rombauer Vineyards – All Rights Reserved

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January Collector’s Club

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Collectors Wine ClubBlack Stallion Transcendent Napa Valley wine bottleBlack Stallion Estate Winery
Transcendent 2019
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

The 2019 Transcendent is a wine of true depth and sophistication. It exhibits aromas of dark cherry, pipe tobacco and black currant. Flavors of mocha, cassis and allspice intermingle perfectly on the plate. The Transcendent is a full-bodied wine with elegant, silky and poised finish.

Varietal: 100% Cabernet Sauvignon
Appellation: 66% Atlas Peak, 21% Napa Valley and 13% Yountville
Aging: 90% new French oak barrels/20 months
Alcohol: 15% alcohol / volume
TA: 0.59 g/100ml
pH: 3.68

WINEMAKER’S NOTES:
Sourced from some of the highest regarded AVA’s in Napa Valley, Transcendent is an expression of the best Napa Valley can produce. The wide range of AVA sources allow creates an exquisitely balanced wine with utmost elegance. Cabernet Sauvignon from the higher altitude mountain AVA’s brings an incredible depth and elegance to the palate.

Bold wine Style logoBlack Stallion Gaspare vineyard Napa Valley wine bottleBlack Stallion Estate Winery
Gaspare Vineyard 2021 Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

Made from grapes grown on the BSEW Estate in the Gaspare Vineyard blocks. The vineyard is located in the Oak Knoll District of Napa Valley, which is known for it’s moderate growing climate which encourages consistent ripening throughout the growing season. The 2021 vintage exhibits aromas of blackberry, brown sugar and cedar. It has a dark fruit flavor finished by powerful but elegant tannins.

Varietal: Cabernet Sauvignon
Appellation: Oak Knoll District of Napa Valley
Analysis: 15% alcohol / volume

Bold wine Style logoBlack Stallion Heritage Cabernet Napa Valley wine bottleBlack Stallion Estate Winery
Heritage 2022
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

The Heritage Cabernet is made using grapes grown in vineyards throughout Napa Valley. A significant portion of the grapes are from the Oak Knoll District of Napa Valley, their home AVA, which is known to give Cabernet richness and depth of flavor without overwhelming tannins. Significant percentages of the Cabernet grapes also come from vineyards located in Pope Valley and Rutherford which help to give the blend roundness and softness.

Varietal: Cabernet Sauvignon
Appellation: Napa Valley, California
Analysis: 14.5% alcohol / volume
Fermentation: 100% Malolactic Fermentation

VINTAGE:
The 2022 growing season in Napa Valley and Sonoma County was nearly ideal. There were some continuing effects of the ongoing drought, but most viticulturists were able to deftly manage their irrigation regimes to adapt. At the beginning of September there was a record-breaking heat wave, some Napa Valley locations experienced temperatures over 115ºF for nearly a week. This extreme heat sped up ripening in most varieties and led to an early and compact harvest.

WINEMAKING:
The grapes for this wine are harvested at night or in the early morning hours to ensure optimum quality when received at the winery. The grapes are destemmed prior to transferring to the fermentation tank, where the grapes ferment over the course of 2 – 3 weeks. The wine is routinely pumped over during fermentation to fully extract all the wonderful color, flavor and tannin from the grapes. When fermentation is finished, the resulting wine is drained from the tank, the skins are gently pressed to capture all the wine, and the young wine is pumped to barrels to start maturing. Malolactic fermentation finishes within a few months of the wine going to barrel, and the wine continues to age for the planned 18 months of maturation time. The barrels are racked twice during this aging time, which helps to clarify the wine. The wine lots are finally blended a few weeks before bottling.

ABOUT THE WINERY:
From the late 1800s to the early 1900s, the Silverado Trail was home to cattle and horse ranching. In the 1950s, Richard Tam and Ben Hardister built the Silverado Horseman’s Center covering 32 acres along the southern end of Silverado Trail. The original facility featured an equestrian center with an indoor riding track, 36 horse stalls, and a grandstand for indoor riding events. The property also included an outdoor arena with a grandstand that sat 3,000 people, a half mile race track, recreation buildings, private paddock, riding trails and a stallion breeding center. The center thrived until the 1990s. The original riding area now houses prized wines, instead of prize-winning horses. However Black Stallion Estate Winery carries its heritage forward. The estate’s legacy honors the world-class terroir of Napa Valley, the pioneering spirit of the Silverado Trail, and the Indelicato family’s warm hospitality and generations of wine expertise. Learn more here.

Photos and information © Black Stallion Estate Winery – All Rights Reserved.

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Bronzino Dolcetto di Ovada DOC

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JANUARY WINE CLUB:

Mellow style logoBronzino Dolcetto Di Ovada wine bottleBronzino
Dolcetto di Ovada DOC
Piedmont, Italy

MELLOW WINE STYLE

Red ruby in color with very fruity nose and taste with hints of plums and raspberry.

WINE DETAILS:

  • Varietal: 100% Dolcetto
  • Alcohol: 12.5-13%
  • Vineyards: located in Monferrato area with a yield of 8 tons/hectare. Manual harvest.
  • Winemaking: Temperature-controlled alcoholic fermentation with short maceration on skins. Then aging in steel tanks for at least 6 months.
  • Pairing: Ideal with delicate dishes such as pasta and soup.

WINEMAKER’S NOTES:
Dolcetto di Ovada is a fruity red wine with a dry lingering aftertaste. It is smooth and balanced with a touch of spiciness.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

eggplant dish with chickpeas and tomatoesEasy Greek-Style Eggplant

INGREDIENTS:

  • 1.5 lb eggplant cut into cubes
  • kosher salt
  • extra virgin olive oil
  • 1 large yellow onion chopped
  • 1 green bell pepper stem and innards removed, diced
  • 1 carrot chopped
  • 6 large garlic cloves minced
  • 2 dry bay leaves
  • 1 to 1 ½ tsp sweet paprika OR smoked paprika
  • 1 tsp organic ground coriander
  • 1 tsp dry oregano
  • ¾ tsp ground cinnamon
  • ½ tsp organic ground turmeric
  • ½ tsp black pepper
  • 1 28- oz can chopped tomato
  • 2 15- oz cans chickpeas reserve the canning liquid
  • fresh herbs such as parsley and mint for garnish

DIRECTIONS:

  1. Heat oven to 400ºF.
  2. Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to “sweat out” any bitterness. Rinse with water and pat dry.
  3. In a large braiser, heat ¼ cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
  4. Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
  5. Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
  6. Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about ½ cup of water at a time.)
  7. When eggplant is ready, remove from oven and add a generous drizzle of extra virgin olive oil, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of The Mediterranean Dish.

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Bronzino Cortese dell’Alto Monferrato DOC

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JANUARY WINE CLUB:Crisp Wine Style

Bronzino Cortese Dell Alto MonferratoBronzino
Cortese dell’Alto Monferrato DOC
Piedmont, Italy

CRISP WINE STYLE

Light straw-yellow wine with green reflexes and a personal aroma of flowers and fruits, with hints of apple and pear. The taste is fresh, dry and savory.

WINE DETAILS:

  • Vineyards: Monferrato area. Manual harvest.
  • Varietal: 100% Cortese
  • Alcohol: 11.5-12% alcohol / volume
  • Winemaking: The hand-picked grapes are soft-pressed and temperature-controlled alcoholic fermentation. Aged on the lees for 3 months in steel tanks.
  • Pairings: Ideal with seafood, fish and as an aperitif

WINERY’S NOTES:
Cortese is one of the most cultivated vine variety in Piedmont, Italy. It has a delicate bouquet hinting at green apple and exotic fruits. The taste is fresh with notes of pear and peach. It pairs well with fish-based dishes.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

pan fried fish

Perfect Pan Fried Fish in Basil Lemon Butter Sauce

INGREDIENTS:

  • 1 ½ pounds cod, tilapia, rockfish, or any other white fish you like
  • ¾ teaspoon garlic salt (or ½ teaspoon salt + ¼ teaspoon garlic powder)
  • ⅓ cup flour
  • ¼ cup olive oil
  • 4 cloves minced garlic
  • pinch of red pepper flakes
  • ¾ cup low sodium chicken stock
  • 4 tablespoons cold butter, cut into 16 cubes
  • 3 tablespoons each: fresh lemon juice and fresh chopped basil, for finishing the sauce

DIRECTIONS:

  1. SEASON: To get the best crisp on the fish, pat both sides of the fish with paper towels until dry. Season the fish with a small pinch of salt, making sure to flip and salt both sides. Place the flour in a shallow dish and season with garlic salt. Whisk to combine. Dredge the fish in the flour, making sure to coat both sides. Make sure to shake off excess flour.
  2. FRY: Add the olive oil to the pan over medium heat and allow for it to heat through. When hot, fry the fish for 3-4 minutes flipping halfway. Depending on the thickness, you might need to cook the fish for longer until it’s cooked through. Remove the fish to a plate and set aside.
  3. SAUCE: There should only be about a tablespoon of oil remaining. If there is more, drain all but a tablespoon from the pan. Add the garlic into the skillet and fry in the oil for just 15 seconds. Add in a pinch of red pepper flakes, chicken stock, and lemon. Kick the heat to the highest setting, allow the sauce to reach simmer then reduce the sauce for 2 minutes. Lower the heat to the lowest setting, then add in two small cubes of butter and allow it to melt into the sauce slowly while you stir or swirl the pan with the handle. Continue adding two small cubes of butter at a time until all the butter is used up. Take your time here, don’t rush this. Add in chopped basil and stir to combine. Plate the fish with cooked rice or roasted vegetables and top with basil lemon butter sauce.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of Little Spice Jar.

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January Wine Club Pairing Recipe

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JANUARY WINE CLUB:

Mellow style logoBronzino Barbera d'Asti wine bottleBronzino
La Moretta
Barbera d’Asti DOCG
Piedmont, Italy

MELLOW WINE STYLE

Red-violet in color, the nose has aromas of red fruit. The taste is fresh and elegant with notes of red cherry and raspberry.

WINE DETAILS:

  • Varietal: 100% Barbera
  • Alcohol: 13-13.5%
  • Vineyards: located in Monferrato-Asti area. Grape-yield of 9 tons/hectare. Manual harvest.
  • Winemaking: Temperature-controlled alcoholic fermentation. Then aging in steel tanks at least 6 months before bottling.
  • Pairing: Barbera d’Asti is one of the best wines to pair with any type of food, but is ideal with pasta, risotto and grilled meat.

WINEMAKER’S NOTES:
“La Moretta” embodies Bronzino’s modern style to produce Barbera, vinified in steel tanks. Fruity, elegant and easy-to-drink, it’s a perfect red wine to enjoy at any time. It pairs well with a variety of food.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

braised short rib risotto dishBraised Short Rib Risotto with Mushrooms

INGREDIENTS:

  • For the Short Ribs:
    • 1 teaspoon avocado oil
    • 2-3 pounds bone in short ribs
    • 2 cups onions diced (about 1 large onion)
    • 3 cloves garlic minced
    • ¾ cups dry red wine like cabernet sauvignon
    • 4 cups beef stock
  • For the Mushrooms:
    • 1 tablespoon extra virgin olive oil
    • 1 pound mushrooms quartered or sliced (ideally, baby portobello)
    • 1 clove garlic minced
    • salt and pepper to taste
  • For the Risotto:
    • 1 tablespoon extra virgin olive oil
    • 1 cup onion diced (about ½ large onion)
    • 2 cloves garlic minced
    • ½ cup cooking sherry
    • 1 cup arborio rice
    • 3-3.5 cups beef broth could also use mushroom stock
    • 2 ounces parmesan cheese freshly and finely grated w/ a microplane (about 2 cups)
    • 1 tablespoon unsalted butter
    • fresh herbs

DIRECTIONS:

  • FOR THE SHORT RIBS:
    • PREP: Take beef out of the refrigerator about 30 minutes prior to the time you want to start cooking. Preheat the oven to 350°F, and adjust the rack to the lower ⅓. Pat the short ribs dry with paper towels and lightly salt. Heat up a large dutch oven over medium-high heat. Brush oil onto short ribs.
    • SEAR: Sear the short ribs on all sides until a browned crust develops, a few minutes per side. The darker the better, but not burnt. Remove the short ribs from the pot and set aside. Drain all but 1 tablespoon of oil in the pot.
    • SAUTÉ: Reduce heat to medium and add in onions. Cook for about 5 minutes until caramelizing, occasionally stirring. Add in garlic and cook until fragrant, about 1 minute.
    • DEGLAZE: Deglaze with red wine, scraping up any fond with a wooden spoon. Allow the wine to simmer for a few minutes while stirring until alcohol has burned off. Return short ribs to the pot along with any juices. Add in enough beef broth to cover the short ribs about ⅔ the way up, about 3-4 cups.
    • BRAISE: Cover pot and cook in the oven for about 2-3 hours, until the short ribs are tender and falling off the bone.
    • FINISH: Remove pot from the oven. Remove any grease that has pooled on the surface with a spoon. Remove and discard bones. They should slide out easily. Remove short ribs to a cutting board. Onions and juices in the pot should have reduced to form a thicker gravy. If braising liquid is still too thin, simmer stovetop uncovered until it is thicker. Salt and pepper to taste once desired consistency. When short rib meat is cool enough to handle, remove and discard any fatty pieces from the beef. Chop into bite sized pieces, or shred to your preference. Add back to the gravy that has formed.
  • FOR THE MUSHROOMS:
    • BROWN: In the last 45 minutes of the short ribs cooking time, heat a skillet over medium-high heat. Add olive oil and mushrooms, and cook until brown, about 10 minutes. Salt towards the end of cooking once mushrooms are already browned. Add pepper to taste. Set mushrooms aside.
  • FOR THE RISOTTO:
    • SIMMER: Heat up broth to a low simmer in a small pot.
    • SAUTÉ: In a saucepan heated over medium heat, add olive oil and sauté onions for about 5 minutes, until caramelizing. Add in garlic and cook while stirring until fragrant, about 1 minute.
    • DEGLAZE: Deglaze with sherry, scraping up any browned bits. Cook for a few minutes until alcohol has burned off.
    • TOAST: Add in the dry risotto and lightly toast in the pan for a few minutes, stirring occasionally.
    • POUR AND STIR: Adjust heat to medium-low. Add in hot broth to saucepan in batches ½ cup at a time, stirring frequently. Cook until liquid has absorbed before adding the next ½ cup of broth. Each ½ cup should take about 5 minutes to absorb, 25-35 minutes total. Adjust your heat if it is going too quickly or slowly. Thicker risotto will need about 3 cups of broth, but if you want it more runny, use 3.5 cups.
    • FINISH: When all the liquid has been absorbed, stir in parmesan cheese and butter. Mix until combined. Add salt and freshly ground black pepper to taste.
  • PUT IT ALL TOGETHER:
    • SERVE: Add browned mushrooms to the beef and gravy. Serve beef and gravy on top of the risotto. Top with fresh herbs.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of Lauren from Scratch.

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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