Power Couple = Wine Couple

Allan and Gina Graham

Allan and Gina Graham, proprietors of WineStyles in Johnston, IA

The Graham’s both come from corporate backgrounds – Allan in IT and Gina in Accounting. They had always appreciated wine, learning about the agriculture behind it (both having grown up on Iowa farms), learning about different varietals and regions, and developing their palates. Owning a boutique wine shop by day, wine bar by night hadn’t occurred to them.

As wine connoisseurs, they had frequented many different wine shops locally, but the couple was first exposed to WineStyles as customers of the West Des Moines, Iowa location. The concept really resonated with them and helped in their growing appreciation and knowledge of wine.

“I had always warded off drinking Chardonnay until I learned how it can range from lighter and silkier to richer and more buttery in flavor through experiencing different styles of the grape”, mentioned Gina. (For the record, she prefers SILKY style of Chardonnay.)

They were hooked and quickly became Wine Club members, participating in the many wine tastings and education events  available at the West Des Moines WineStyles store.

All of these experiences led Allan and Gina to opening their own WineStyles store in January of 2010. The couple continued working their corporate jobs for three years before deciding that Allan would focus 100% of his time on their WineStyles store.

This decision has helped them to grow their store even further, and even branch out to having a role in area development on behalf of the franchise. Gina continues to work at her corporate job full-time, but is an active partner in the store.

Johnston, Iowa WineStyles Store

Johnston, Iowa WineStyles Store

Today, Allan and Gina continue to enjoy learning about wine and craft beer, and love having the frequent opportunity to share that knowledge with others, whether during an individual retail experience or through one of their portfolio tastings or education classes.

“Owning our WineStyles store has provided us with the opportunity to meet so many new people and friends, including other industry professionals, our fellow WineStyles store owners, and our customers.”
Johnston, Iowa WineStyles Store

Wine bar at Johnston, Iowa WineStyles Store

WineStyles is more than just wine on the shelves – it’s about building a community, a true “Clubhouse” experience. Allan and Gina have a few touching stories of community development due to their involvement with WineStyles:

Expanding their customers’ palates can be very interesting to watch. “We had customer who was ‘nothing but Chardonnay’.   He ended up joining our Wine Club, and over time, he evolved into a ‘big red’ wine drinker” noted Allan.

“Once, a couple that had been dating for a while, joined our Wine Club and regularly frequented the Friday night tastings. When he was ready to propose, he chose our store because this was a favorite date night and they enjoyed the store and our company” added Gina. “Amazingly, they also decided to hold the actual wedding at our store, one year later, on December 23, 2017.  What a blessing to be part of their new lives together!”

As a valued member of the Johnston community, Allan was also elected to the Board of Directors of the Johnston Chamber of Commerce and served as President in 2016.

“It has been fun to see the many friendships form among our customers over the years and the small-world connections when they engage in conversation”, remarked Allan.

Learn more about Allan and Gina’s journey at the Open House on Wednesday, February 28th at 6:00pm. Discover the world of franchising and learn about WineStyles business opportunities in Iowa. The event is free to attend. Please call to RSVP.

WineStyles Open House Event:

Monday, March 5, 2018
6:00pm

WineStyles at Iowa River Landing
920 East 2nd Avenue, Suite 115
Coralville, Iowa 52241

Phone Allan to RSVP: 515-334-9463

Hope to see you on March 5th!

Cheers,

Allan and Gina Graham,
Area Developers for Iowa market and Proprietors of WineStyles in Johnston.

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!

 

Tamber Bey Winery Spotlight Tasting Event

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

Join us for a Winery Spotlight tasting event, featuring Tamber Bey vineyards of Calistoga in Napa Valley, California.

ABOUT TAMBER BEY

A visit to the Tamber Bey Winery is like nothing else in Napa Valley. The winery is located at the Sundance Ranch in Calistoga, a world-class equestrian facility that is dedicated to training top performance horses. The tasting room is located in the original barn clubhouse designed by renowned Napa Valley architect Howard Backen. The 16-stall barn surrounds the courtyard, where guests can taste wine, mingle with the horses, and enjoy stunning views of Mount St. Helena and the Palisades.

Tamber Bey

Vintner Barry Waitte founded Tamber Bey Vineyards in 1999, when he purchased a 60-acre vineyard in the Yountville Appellation and an 11-acre property in the renowned Oakville Appellation. This marked his entry into the wine business as a grower. Waitte planted three acres of premium Cabernet Sauvignon on the Oakville property, and this vineyard came to be called the Oakville Estate Vineyard.

Waitte originally named the Yountville vineyard the Two Rivers Vineyard as a tribute to the “two personalities of the Napa River,” which borders the vineyard. The early vintages of Tamber Bey wine have this vineyard designation. Waitte later changed the name to the Deux Chevaux Vineyard to pay homage to Tamber Bey’s namesake, his first two Arabian horses, Tamborina and Bayamo. “Deux Chevaux” is French for “two horses.”

Today, Tamber Bey’s portfolio of wines are made by winemaker Frederic Delivert from Waitte’s estate-grown fruit and from grapes carefully sourced from select vineyards in Napa, Sonoma and Lake counties. The wines are produced at the Sundance Ranch, a world-class equestrian facility in Calistoga that is home to the winery. Sundance Ranch is also home to the Waittes’ Arabian endurance race horses. These horses compete in races covering 50 to 100 miles, and are ridden by Waitte and his wife Jennifer, who is the trainer of these wonderful horses.

Tamber Bey Winery

 

TAMBER BEY
Winery Spotlight Tasting
Calistoga, California

Wine bottles of Tamber Bey

 Limited Seating Available

Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

October Wine Club pairing recipe

Pumpkin Ravioli with Sage Browned Butter Parmesan and Pecans

INGREDIENTS:
• Salt
• 2 tablespoons olive oil
• Scant 1 cup canned pumpkin puree (not pie filling). Or substitute with cooked squash.
• 1/3 cup grated Parmesan cheese plus more for topping
• Pinch of cayenne pepper (optional)
• Black pepper, to taste
• 24 wonton skins (wrappers)
• 1 large egg, beaten
• 1 stick unsalted butter
• 6 large sage leaves, thinly sliced plus a leaf thinly sliced
• 1/4 cup toasted pecans

DIRECTIONS:
• Bring a saucepan of salted water to a boil. Add olive oil.
• In a small bowl, combine canned pumpkin puree, 1/3 cup grated Parmesan cheese, cayenne if using and salt and black pepper to taste.
• Place 12 wonton skins on a flat non-stick surface. Divide the filling equally, placing approximately 1 tablespoon in the center of each wonton skin.
• Brush around the outside of the filling with beaten egg. Carefully place another wonton skin over the filling. Gently stretch it to make the edges come together neatly, removing any air pockets from the ravioli. Repeat until 12 ravioli are assembled.
• Place the butter in a saucepan over medium heat. When the butter has melted and begins to simmer, reduce heat to low and let it continue simmering until it turns a light golden brown. Add the sage leaves and cook 1-2 minutes, being careful the butter does not get overly browned. Remove from heat and set aside. Remove sage with a slotted spoon and drain on a paper towel.
• Working in batches, place 4 ravioli at a time in the boiling water. Cook 2 minutes or until they begin to float slightly (they don’t need to come all the way to the top). Remove with a slotted spoon and drain in a colander. Repeat with remaining ravioli.
• To serve, place ravioli on a plate. Drizzle with browned butter, leaving any browned milk solid bits behind in the saucepan. Top with sage leaves (both cooked and slivers), Parmesan cheese and pecans. Recipe courtesy of “From a Chef’s Kitchen”. © Carol Borchardt.

Kilburg
Riesling
Mosel, Germany

Of all the grapes of Germany, Riesling is the most noble. It is a varietal that can do well in stony soil and can subsist on a minimum of moisture and frost-resistant. A very dependable bearer of high quality grapes, Riesling provide an acidity level that gives way to a racy freshness and contributes to its long life. To reach it’s full potential, Riesling needs extra days of sun, usually ripening the latter half of October. Kilburg’s harvest quantities per hectare are reduced to guarantee a selection of only top quality and healthy fruit. A cool fermentation in stainless steel tanks preserves the freshness and natural, bright fruit taste of the grapes. Pairs well with salads, crab, scallops, Indian cuisine and mild cheeses.

“Our exquisite, well-balanced Riesling combines citrus, peach and apricot aromas, a juicy mid-palate and a refreshing finish. This is an incredibly versatile wine and my favorite with Indian cuisine.” – Max Kilburg, winemaker

winemaker max kilburgWinemaker: Max Kilburg
Appellation: Mosel, Germany
Varietal Blend:  100% Riesling
Analysis: 10.5% alcohol / volume, 8.4 g/L Total Acidity, 21.8 g/L Residual Sugar
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

October Wine Club pairing recipe

Rosemary and Garlic Roast Beef

INGREDIENTS:
• 3 lbs boneless Rib Eye roast
• ¼ cup chopped fresh rosemary, or other favorite herbs
• ¼ cup chopped garlic (about 20 cloves)
• salt and freshly ground pepper to taste
• 4 tablespoons olive oil, divided
• 4 tablespoons butter, divided
• 4 cups of a variety of mushrooms, sliced to about the same size
• 1 cup of stock

DIRECTIONS:
• Preheat oven to 350°F.
• Tie the roast and season generously with salt and pepper.
• Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Reserve.
• In a cast iron skillet, over medium heat, add 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat.
• Remove skillet from heat. Brush the herb-garlic mixture all over the roast.
• Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 135°F degrees (medium-rare). Let it rest for at least 10 minutes before serving (final temperature should be 145°F for medium rare.)
• While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through and no liquid is left in the pan, about 5 minutes. Season with salt and pepper.
• Remove roast from the cast iron skillet and bring the skillet to the stove top. Add stock to the pan and deglaze the pan, scraping all the bits from the bottom. Allow to simmer until thick.
• Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce is silky. Then, place the roast back in the cast iron with the sauce and spoon some of the sauce over the roast. Garnish serving platter with fresh rosemary if desired. Serves 6. Recipe courtesy of Olivia’s Cuisine. Photo © Olivia’s Cuisine

Mellow style logoKilburg
Spätburgunder
Mosel, Germany

In 1465 Johann von Kilburg, a descendant of the Dukes of Flanders, moved to the Moselle Valley to cultivate vineyards. Since that time, wine cultivation has been in their family, without interruption. Indeed nothing essential has changed throughout the past 552 years, the Kilburgs continue their pursuit of high quality wine. The cool climate of Mosel allows for late harvesting, through mid October. The fermentation takes place in closed top tanks, where careful pump overs helps to create more fruit flavors and aromas. Pairs well with rack of lamb, fillet steak and carpaccio, roast or grilled lobster, spring vegetables.

“A vibrant and fresh bouquet filled with black cherry, spice and a mere of spicy stem; the palate is silky and approachable, with seductive levels of sweet fruit, plenty of fine-grained tannin as backbone and a long minerally finish.” – Max Kilburg, winemaker

winemaker max kilburg

Max Kilburg, winemaker

Winemaker: Max Kilburg
Appellation: Mosel, Germany
Varietal Blend:  100% Spätburgunder
Analysis: 13% alcohol / volume, 2.8 g/l Residual Sugar, 3.38 g/l Total Acidity

Round Pond – Winery Spotlight Tasting Event

winery-spotlight-logoSeptember Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

Join us for a Winery Spotlight tasting event featuring Round Pond Estate,  from the Rutherford region of Napa Valley, California.

Round Pond, owned and operated today by the second generation of the MacDonnell family, is a 468 acre Rutherford farm and winery that specializes in the creation of pure, expressive wines, artisan foods and unforgettable experiences—all from the heart of Napa Valley. In addition to a state-of-the-art winemaking facility and 362 acres of Rutherford vineyards, the estate includes 5 acres of gardens, 12 acres of olive orchards, and one of only two olive mills in the region.

Picture of MacDonnell brother and sisterROUND POND ESTATES

Brother-sister team Miles MacDonnell and Ryan MacDonnell serve as owners of Round Pond Estate—a winery, vineyard and olive mill located on Rutherford land their family has owned since 1983.

After years of providing grapes for some of the region’s finest wine producers, the MacDonnell family began making their own wine under the Round Pond label with the inaugural 2002 vintage. Miles and Ryan assumed control of the business in 2003, and today Round Pond Estate produces highly acclaimed Cabernet Sauvignon and Sauvignon Blanc from the family’s 362 acre vineyard. They also craft specialty gourmet foods, including fine red wine vinegars, fruit syrups and olive oil.

“We are farmers first. We have been working this land for 30 years and originally began making our own wine in order to become better farmers,” Miles says. “We’ve always been passionate about winegrowing, and we wanted to understand fully the intimate connection between what happens in each vineyard micro-block and what happens in the cellar. After our first vintage, we became excited about the winemaking side of things and what we could accomplish with fruit from our family estate.”

OLIVE OILS & VINEGARS

In the 1980s, when the MacDonnell family began vacationing in Napa Valley, they would return home with a gallon container of fresh olive oil. They loved Napa’s farm-to-table way of life and enjoyed recreating it for friends and family. When the MacDonnells moved to Rutherford for good, they knew they wanted to make their own estate olive oil. With help from legendary Florentine mill master Marco Mugelli, they constructed a state-of-the art mill—only a stone’s throw from a grove of 100-year-old Mediterranean olive trees.

Today, for every bottle of Round Pond Olive Oils purchased, Round Pond donates a bottle to help fight hunger.  They have partnered with Community Action Napa Valley (CANV), contributing to their food pantries and helping to provide over 400 nutritious hot meals daily.

Oil and vinegar bottles from Round PondIn 2000, inspired by the bounty of their vineyards, Round Pond began crafting gourmet red wine vinegars using their our own estate-grown grapes.  Crafted using the revered Orleans method, their vinegars continue the tradition of this time-honored technique, which originated almost two hundred years ago.

Making their farm-to-table philosophy a way of life, the MacDonnell family enjoys nothing more than sharing the bounty of their farm and vineyards with guests….and we hope you will too!

ROUND POND
Winery Spotlight Tasting
Rutherford, California

 Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!