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Jan Harmsgat Chardonnay

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

© Photo by Jo-Anna Rooney

CARAMELIZED ONION, APPLE AND BRIE FLATBREAD PIZZA

INGREDIENTS:

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

DIRECTIONS:

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

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

AUGUST WINE CLUB:

Rich WineStylesJan-Harmsgat_ChardonnayJan Harmsgat
Chardonnay
South Africa

RICH WINE STYLE

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

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

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

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

© Information and Photos provided by Jan Harmsgat.

Jan Harmsgat Farm Winery

Jan Harmsgat Farm

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August Beer Club: Iowa

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BeerClubLogoBlack-stack-Trust-the-processBlackstack Brewing
Trust the Process
Double Dry Hopped Double IPA
St. Paul, Minnesota

Made in collaboration with Yakima Chief’s Hops, the Blackstack team says, “the team that runs Yakima Chief’s Hops were instrumental in the creation of CRYO concentrated hops product, which we used with reckless abandon to help us get as much of that oil saturation we know and love into the beer. We based the hop bill off what they were most excited about from the last harvest: Idaho7, Idaho7 CRYO, Simcoe, Simcoe American Noble & just a dash of Sabro. Sometimes you don’t ask why… just trust the process.”

Beer Style: Hoppy
Style: Double Dry Hopped Double IPA (DDH DIPA)
ABV: 8.4% alcohol / volume

Blackstack-DDH-755_beer-canBlackstack Brewing
DDH 775: HBC586
Double Dry Hopped IPA
St. Paul, Minnesota

Local 755 is one of Blackstack’s flagship beers… this is a souped up version of that NEIPA. Blackstack’s favorite Fog Dog gets some extra love with an extra dry hop of new experimental varietal that they’ve become rather obsessed with as of late, HBC 586. In addition to the first two of their hand selected Azacca, Amarillo & Citra, they send a “saturated salutation” from their house to yours.

Beer Style: Hoppy
Style: Double Dry Hopped IPA
ABV: 6.8% alcohol / volume

ABOUT BLACKSTACK BREWERY:
A family owned and operated brewery, the Johnston family have had a long love affair with great beer. In the 1990’s, Scott Johnson, the patriarch of the family, owned of All Saints Brands, Inc., a distribution company bringing European classic beers into Minnesota. Finally, in 2017, the entire family was able to launch BlackStack Brewing. Learn more about the their brewery here, and follow them on Untappd.

Tynt_MeadowTynt Meadow
English Trappist Ale
England, United Kingdom

This English Trappist Ale is mahogany in color with a subtle warm red hue and a lasting beige head. The nose carries hints of dark chocolate, licorice and rich fruit flavors. The beer is full-bodied, while gently balancing the taste of dark chocolate, pepper, and fig. The palate is left with a warm and dry finish.

Beer Style: Fruity & Spicy
Style: Dark Trappist Ale
ABV: 7.4% alcohol / volume
OG: 1.078
IBU: 34.8
Serving Recommendation: Steak, chocolate cake 

ABOUT TYNT MEADOW:
Around 2013, the monks of the Saint Bernard Abbey realized farming was no longer a viable or sustainable option for their monastery due to modern mechanized farming and low dairy prices. After researching other monastic communities, they decided to build their own brewery in 2018. One of 10 brewing Trappist monasteries in the world, Tynt Meadow is the only Trappist brewery in England.

Trappist beers tend to be named after the place in which the monastery is situated, so Tynt Meadow honors the link with their plot of land. The monastery has records that beer was brewed before 1900, and while the historic recipe has been lost, the current Tynt Meadow is just as delicious and nurturing as the original. Learn more here.

 

Photos and information © Blackstack Brewing, Tynt Meadow Trappist Brewery and Merchant du Vin – All Rights Reserved.

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August Cheese Club: Iowa

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Cheese Clubaged-cheeses-st-albans-250Vermont Creamery St. Albans Websterville, Vermont

The St. Albans cheese is a uniquely American take on the French St. Marcellin. It is an aged cows’ milk cheese and takes its name from the town of St. Albans, Vermont. Hand-shaped and aged for eleven days, these delicate cheese disks are packaged in sturdy ceramic crocks that double as baking vessels. INGREDIENT INFORMATION: Pasteurized Cultured Milk, Salt, and Enzymes SERVING SUGGESTIONS:
  • Share on a cheeseboard alongside other fresh and aged cheeses
  • Spread it on a seeded cracker or crostini
  • Melt and drizzle on top of baked potatoes or roasted corn on the cob
  • Other pairings: Pickled Eggs, Pomegranate Molasses, Sweet & Sour Pickle, and Pea Shoots
WINE & CRAFT BEER PAIRINGS: For wine, pair with a Sauvignon Blanc or a Bordeaux Blanc. For beer, pair with a sparkling mead. WINESTYLES: Crisp or Silky BEERSTYLES: Fruity & Spicy RECOGNITION:
  • 2017 US Championship Cheese Contest – Third Place
  • 2017 Sofi™ Awards – Best New Product – Cheese Category
  • 2016 World Cheese Awards – Bronze
reformatted-vermont-creamery-logoABOUT VERMONT CREAMERY: Founded in 1984, on a chance interaction between two young entrepreneurs, Allison Hooper and Bob Reese. Allison learned how to make cheese during an internship on a farm in Brittany, France. Bob was working for the Vermont Department of Agriculture when he was in charge of organizing a dinner featuring all Vermont-made products. The French chef of this dinner requested fresh goat cheese, and Bob scrambled to find a local producer. He was able to find Allison, who was working in a dairy lab and milking goats, and asked her to make the cheese for them. The dinner was a success and the cheese was a hit – and so, Vermont Creamery was born that night. Today, these two business owners continue to make consciously-crafted, delicious dairy in Vermont. Their cheeses and butters have won hundreds of national and international awards and their team remains the most valuable resource of them all. Learn more about their story here. St Albans Cheese Plate

beehive-seahive-cheeseBeehive Cheese Seahive Cheddar Uintah, Utah

Seahive is a true expression of the flavors of Utah. This sweet and creamy Utah Cheddar’s rind is rubbed with local wildflower honey and ancient salt harvested from a pristine ocean deposit in Redmond, Utah giving the cheese its signature pinkish hue. The honey on the rind elevates its inherent sweetness, without becoming cloyingly sweet. INGREDIENT INFORMATION: Vegetarian rennet, cow’s milk, all ingredients rubbed on the rind are organic and this is a gluten-friendly product. SERVING SUGGESTIONS:
  • Pair with stone fruits, berries, charcuterie, and toasted nuts
  • Top with jam
  • Sidecar with your apple pie.
WINE & CRAFT BEER PAIRINGS: For wine, reach for an unoaked, silky Chardonnay. When pairing with beer, opt for a crisp Pilsner or Lager. WINESTYLES: Silky BEERSTYLES: Crisp & Clean RECOGNITION:
  • 1st Place International Cheese and Dairy Awards (ICDA) 2021
  • 2nd Place World Cheese Awards (WCA) 2021
  • 3rd Place American Cheese Society 2011
  • 3rd Place WCA 2018, 2019
Bee Hive Cheese logoABOUT BEEHIVE CHEESE: In 2005, Tim Welsh and his brother-in-law, Pat Ford, had a vision of opening a creamery in the mountains of Northern Utah. With no more than eight days of cheesemaking experience between the two of them when they first began, the two broke tradition without even realizing it. They enjoyed the freedom to experiment and created their own rules about what artisan cheese could be. With their families by their sides, they built a company grounded in independent thinking, connectedness, and authenticity. They partnered with some of the best cheese researchers and creameries the western U.S. had to offer. Today, Beehive Cheese continues to produce award-winning cheeses that bring family and friends together. Learn more about their story here. Beehive Seahive Cheese Photos and information © Vermont Creamery and Beehive Cheese – All Rights Reserved.

Cheese_springDon’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

August Sweet Club Iowa

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

NECTAR WINE STYLE

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

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

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

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

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

Qunita De La Rosa White Port

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

© Information provided by Quinta de la Rosa

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July Cheese Club: Iowa

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Cheese ClubBaby-Gouda-8oz-Wedge-emailSawatch Artisan Foods Baby Gouda Colorado Springs, Colorado

This Gouda is a satisfying cheese that everyone will love. It’s made by hand, brined and aged for 2-4 months on traditional Dutch pine planks. The result is a creamy bite and a mild flavor that makes this cheese an easy crowd favorite. WINE & CRAFT BEER PAIRINGS: Pair with a light wine, such as a Pinot Grigio, Chardonnay or glass or Champagne/Sparkling White Wine. For beer, look for a light or pale lager or ale. WINESTYLES: Crisp BEERSTYLES: Crisp & Clean sawatch hh 1221-0215_ret

Unsalted-1lb-emailSawatch Artisan Foods European Style Butter – Unsalted Colorado Springs, Colorado

This European Style Butter isn’t your run-of-the-mill butter you would find in the grocery store. Containing a minimum butterfat content of 85%, this is butter that’s made the way it should be: with fresh, local cream, churned daily in small batches. The result becomes a satisfying, creamy, high quality butter that makes everything you put on it, or in it, that much better. sawatch hh 1221-359 Sawatch Artisan FoodsABOUT SAWATCH ARTISAN FOODS: We are so excited to showcase Sawatch products for our Cheese Club this month, it’s the first time they are sold outside of Colorado! This high-quality Colorado dairy produces handcrafted products with care, time and good taste. They believe in simple, wholesome ingredients… nothing else. They work in small batches with only the freshest local dairy and commit to a slow, artisan, handcrafted process, even though it takes more time. They aim to produce creative flavors, while also maintaining their high-quality staples. Learn more about their story here.

Cheese_springDon’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

July Premium Wine Club

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

BOLD WINE STYLE

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

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

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

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

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

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

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

BOLD WINE STYLE

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

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

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

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

Valentin Bianchi Winery

Bianchi Family Photo

Don Valentin Bianchi

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July Sweet Club Iowa

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

NECTAR WINE STYLE

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

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

 

 

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

NECTAR WINE STYLE

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

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

 

 

 

 

 

 

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July Beer Club: Iowa

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BeerClubLogoRomilly Cidre Rose Cider FranceRomilly Cidre
Rosé Cider (Cidre)
Normandy, France
375 ml bottle

The Romilly Farm is a thousand year old farm in Normandy, France, close to Omaha Beach.  All the ciders (cidres) are made exclusively with apples produced on the 90 acre farm.  This Rosé cider is fully natural with berries and beets providing a pleasing pink color. Big, French apple flavors with a mild barnyard funk that adds complexity. The cider presents rose petals and wildflower notes with herbs.  Moderately sweet, easy to drink, great for celebrations and feasts.

Beer Style: Fruity and Spicy
Style: Cider
ABV: 4.4% alcohol / volume

Romilly Brut CiderRomilly Cidre
Brut Cider (Cidre)
Normandy, France
375 ml bottle

Slightly dry, presenting a bit of sweetness to draw out the flavors of the eight Norman apples that go into this complex cider. Romilly’s master cidermakers offer up a bouquet of apples, with aromas of old-world barn, hay, and leather with a restrained dryness on the palate that is balanced and refreshing. The finish is long and clean with hints of olives. Winner of World Cider Championships (record high of 95 points). Pair with a baguette, cheese, roasted meat and vegetables.

Beer Style: Fruity and Spicy
Style: Cider
ABV: 4.9 % alcohol / volume

 

Romilly Cidre logoABOUT ROMILLY CIDRE: World Cider Championship Winners

A unique line of aged, natural French ciders of unmatched quality. Romilly Cidres invite exciting food pairing adventures. Elegant and delicious on their own, they inspire new cocktail inventions and trending demands for natural products and low ABV. They are of unsurpassed craftsmanship made only from the 32 varieties of heirloom apples produced on the Romilly Farm and champagne yeasts. Benjamin Renaud, the twenty-nine year old master cidremaker, adds no water, no sugar, adhering to standards of excellence found in the finest wineries and cidreries in France. Unsurpassed quality, limited production at an affordable price is a rarity indeed.

The Romilly Farm is a thousand year old farm in Isigny-Sur-Mer, Normandy, France, close to Omaha Beach. All the ciders are made exclusively with apples produced on the 90 acre farm. Each variety (Sweet, Half-dry, Dry, Extra Dry and Rosé) uses eight different Norman heritage apple varieties which are bio-dynamically grown. They have set records in major competitions and been adopted enthusiastically by Chef Thomas Keller, Chef Michael Solomonov, Gramercy Tavern, The Embassy of France and the United Nations Headquarters.

Romilly heirloom apples

Romilly Heirloom Apples

Romilly cider maker

Romilly Farm Normandy France

Romilly Farm, Normandy France

Photos and information © 2022 Romilly Cidre – All Rights Reserved.

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July Collector’s Wine Club: Iowa

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

BOLD WINE STYLE

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

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

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

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

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

BOLD WINE STYLE

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

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

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

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

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


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

BOLD WINE STYLE

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

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

 

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

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

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

Chocolate Lava Cookie Recipe

Chocolate Lava Cookie Recipe – pairs with Allomi Cabernet Sauvignon

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July Wine Club Pairing Recipe

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Tasty crispy fried wedges of potato with fresh rosemaryDuck Fat Potatoes

INGREDIENTS:

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

DIRECTIONS:

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

Par Boiling & Roughing up:

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

Roasting:

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

© Recipe courtesy of Nagi at RecipeTin Eats.

JULY WINE CLUB:

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

BOLD WINE STYLE

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

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

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

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

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

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

© Information provided by Old Bridge Cellars.

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