2009 Napa Valley Chenin Blanc
April 18, 2011 by David
Filed under Chenin Blanc, Winemaker Notes
The old vines in the eastern hills of Napa Valley produced low yields of small grapes so packed with honeyed fruit and floral character that Geoff allowed the fermentation to go dry for this exceptional vintage.
Flavor profile: Fresh and fruity with juicy pear, honeyed melon, green apple and honeysuckle with a lively citrus finish. Drink now and through: 2012
2009 Vintage: Textbook conditions until a mid-October storm. The most common themes: Good flavor maturity at low sugars.
Food Suggestions
The fresh, lively flavors are perfect with lighter fare – sea food, salads, poultry or pork. It’s a refreshing contrast to the heat of spicy Thai and Indian cuisine. For delicious pairings, such as Pork Medallions with Grapefruit-Ginger Chutney, go to Colleen’s recipe database at goosecross.com
Buy this wine in our online store
NVWR® 116 – A Day in Yountville
April 11, 2011 by David
Filed under Napa Valley Wine Radio
Podcast: Play in new window | Download
Join Sherry Page from Culinary Getaways as she takes us on an audio tour of downtown Yountville here in the heart of Napa Valley. Along the way she visits the Yountville Coffee Caboose, Bouchon Bakery, our Goosecross winey tasting room, Cantinetta Piero, Girard Winery’s tasting room, Napa Style, Bottega Restaurant and more. Sherry also points out the best things to do when you visit Yountville and Napa Valley no matter what time of year you choose.
- Visit goosecross.com where we have over 80 carefully researched educational articles available for you
- Enjoy our 2-minute audio Fun Facts on the world of wine and food
- Our video library offers a show and tell on wine production and enjoyment
- Visit Colleen’s Kitchen for delicious recipes, paired with wine
2007 ÆROS® Napa Valley Meritage
April 8, 2011 by David
Filed under AEROS, Winemaker Notes
Podcast: Play in new window | Download
The long, mild growing season presented nearly textbook harvest conditions, setting the stage for excellence.
The best Bordeaux clones, three of Cabernet Sauvignon and two each of Cabernet Franc and Merlot were married with Petit Verdot through repeated tasting trials, over a period of months, maximizing complexity and bringing the four varieties into perfect balance.
Stunning – a complex expression of intense, yet nuanced, flavors are united with the ÆROS signature elegance.
The seductive scent of blackberry, ripe plum, mocha and mint anticipates dense, but graceful layers of black cherry, raspberry, cocoa and spice that coat the palate and linger, finishing with rich, toasty oak and polished, supple tannins. Hedonistic, and much too alluring to pass up now, it will develop even greater complexity in the cellar over the years to come.
Food Suggestions
Enjoying a glass of 2007 ÆROS Meritage creates an exceptional occasion in itself, but it’s also the perfect centerpiece for a celebratory meal of filet mignon or prime rib. It’s a delicious enhancement for a chocolate torte or dark chocolate soufflé cake.
Geoff recommends this special recipe, specifically designed for the 2007 ÆROS Meritage by Proprietor and in-house chef, Colleen Topper for Roasted Rack of Lamb with Blueberry Sauce.
NVWR® 115 – Il Forteto
February 15, 2011 by David
Filed under Napa Valley Wine Radio
Podcast: Play in new window | Download
In Tuscany, in the region of Mugello, the land of the Medici Family, the making of Cacio is an ancient art form. Cacio is better known as Pecorino.
The production of Pecorino cheese in this region is of major cultural significance, blending ancient recipes, traditions and artisan expertise. The Etruscans were devoted shepherds who refined the art of cheese-making. These cheeses were celebrated as the finest cheeses in Italy as early as 1400.
Since their beginnings in the 1970′s, the partners of the Il Forteto farming co-operative have continued the “Mugellana” traditions.
The first cheese room was built from the old stable under the house where the milk was transported from the sheep fold in churns and the cheese was pressed by hand. Although today’s cheese room is more modern to ensure the ease of a slightly larger production and the highest standards of food safety, the traditional details of production are in place. For example, Mozzarella’s are hand braided, the Ricotta is still stirred with small shovels, and the Cacio/Pecorino are seasoned by hand with olive oil, ashes and tomato puree.
The agricultural cooperative was the dream of a group of young former students, former workers, and former teachers who took a giant leap of faith to change their lives and form a cohabitation of true respect and equality. For Stefano, one of those original young students, the dream began as early as age 15, as did his compassion children in need.
Originally, the farm focused on the art of cheese making and how incorporates orchards, hay, grains, and the breeding of rare Chianina cattle. From these organic gifts of nature a myriad of delicious products are created.
What has grown from Stefano’s shared dreams with his friends is not only the products created at Il Fortetto, but an amazing family unit embracing not only the shepherds, farmers and workers but, since it’s first days, a home for orphaned children with special needs.
- Visit goosecross.com where we have over 80 carefully researched educational articles available for you
- Enjoy our 2-minute audio Fun Facts on the world of wine and food
- Our video library offers a show and tell on wine production and enjoyment
- Visit Colleen’s Kitchen for delicious recipes, paired with wine
Vintage 2010 Report
3.58 million tons of wine grapes were crushed in California.
We never would have believed it based on the various doomsday reports that were running rampant around the Internet in 2010.
2010 but came in significantly higher than industry experts had projected but average prices for the red and white wine grapes were down 7 percent from 2009.
Goosecross Featured on KTVU News At Noon
We were happy to welcome a news crew from KTVU in Oakland recently for a nice profile story. Click on the photo below to watch the video on their website featuring our winemaker Geoff Gorsuch:
Tours & Tasting
Enjoy Goosecross wine in our intimate barrel cellar. We take pride in providing one of the most enjoyable, informative and friendly experiences in the wine country. Click on the link for more information.
Directions & Hours
We are open daily from 10am – 4:30pm. Closed New Year’s Day, Easter Sunday, Thanksgiving and Christmas. Click the link for directions to the winery.
Visit Our Online Wine Store
Our online wine store features all of our wines, chocolate-dipped and etched bottles, gourmet food products and more. Click on the link to visit our store now!
Convenient Links to Visit Us
For more information, please visit the following pages:
