2009 Goosecross Lake County Sauvignon Blanc
August 25, 2010 by Nancy
Filed under Featured Content, Winemaker Notes
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Crisp, clean and bright with fresh citrus, green apple, freshly-mown grass and kiwi fruit with a tangy, refreshing finish.
Pairings: You can’t go wrong serving our citrusy Sauvignon Blanc with most any sort of seafood. It’s a lively partner for a variety of cheeses and a cleansing contrast for cream-based dishes. Try it with Colleen’s recipe for Gourmet Grilled Chicken and Garlic Pizza.
2009 Goosecross Napa Valley “Oak Knoll” Viognier
July 8, 2010 by Nancy
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New release ~ Not so familiar with Viognier? Well, given that as recently as 1980 there were only 85 acres planted on the entire planet, it’s not too surprising. But, one whiff of our 2009 Vio and you’ll know why there’s been a small explosion in acreage devoted to this “hedonist’s white grape variety” (thank you, Jancis Robinson). The heady fragrance of fresh peach, apricot, honeysuckle, citrus and spice will bring you back again and again. And, there’s also something rather exotic about the wine, even if you can’t quite put you finger on it… Who doesn’t enjoy a little mystery?
Another great thing about our Viognier? While the tremendous perfume may lead you to expect a sweet wine, it’s bone dry. Plus, it has all the weight of a Chardonnay – sometimes more – which makes it a nice alternative when you feel like a change of pace.
Viognier and Food: Don’t ask us why, but this wine just loves to be paired with Asian flavors. It’s our first choice on sushi night and whenever you’ve added some fresh ginger or some Chinese 5-spice to your creation, this is your wine! It complements the sweetness of pork, duck and other sweet proteins beautifully. It’s delicious with fruity preparations, too – for the perfect, light summertime supper sip a glass of chilled Viognier with Colleen’s recipe for Grilled Mahi-Mahi with Pear-Ginger Salsa!
2005 Goosecross Howell Mountain Cabernet Sauvignon
May 21, 2010 by Nancy
Filed under Blog, Winemaker Notes
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New release! When you’re in the mood for intensity, pull the cork on this one! Deep, dark flavors are a natural for mountain fruit. The water and nutrient-stressed vines at our Howell Mountain site yield tiny grapes that almost look like purple peas! The increased skin to juice ratio pumps up the volume when it comes to 
color, flavor, texture and tannin.
This is full-on 100% Cabernet, rich with black cherry, cocoa, tobacco, cedar and a bit of smoke and spice.
Howell Mountain Cabernet and food: Substantial wine calls for substantial food, so enjoy this with a good steak or slow-cooked dishes like osso-buco, short ribs and other hearty fare. From Colleen’s recipe collection, we recommend Traditional Style Beef Shanks.
2007 Goosecross Napa Valley Cabernet Franc
May 20, 2010 by Nancy
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New release! Not so familiar with Cabernet Franc? It’s a little softer, leaner and more elegant than its offspring, Cabernet Sauvignon, which makes it easy to drink and very food friendly. 
When it’s blended with Cabernet Sauvignon, it’s often done to “bring up the nose”, which just means it smells really good. Expect lush, ripe cherry, blackberry and black plum with anise, spearmint, some mocha and toasty oak. Medium to full bodied with gentle tannins.
Cabernet Franc and food: As Colleen says, thanks to its moderate proportions and soft tannins it’s is a “slam dunk” when it comes to food pairing. Enjoy this with everything from grilled swordfish, to roast chicken, grilled Portobellos or a good steak! How about some comfort food? Try it with Colleen’s recipe for Coq au Vin with the Cabernet Franc as the “vin”! Bon appétit!
2007 Goosecross Napa Valley Merlot
May 20, 2010 by Nancy
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New release! This is no Cabernet wannabe. With its red fruit, velvety tannins and earthy, slightly herbal note it’s unmistakably Merlot. 
This is 100% Merlot, but you can still call it a blend because it brings together rich, ripe flavors from our Yountville Estate and the leaner, earthier character of Carneros-grown fruit. It all adds up to delicious! 2007, perhaps the best vintage we’ve seen since 1997, yielded flavors of ripe cherry, strawberry, turned earth, mocha and a hint of smoke and toasty oak.
Merlot and food: With its soft tannins, Merlot has a long-standing reputation for being versatile at the table. Colleen serves it with everything from poultry to pasta, to a good steak! Give it a try with her recipe for Spring Lamb with Honey-Thyme Root Vegetables.
2007 Goosecross Yountville Estate Cabernet Sauvignon
March 22, 2010 by Nancy
Filed under Blog, Featured Content, Winemaker Notes
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New release: What a vintage! As Geoff, our Winemaker, says “On a year like this, the best thing for me to do is try to stay out of the way and let the fruit do the talking.”
A spring, summer and fall of warm, sunny days and cool, foggy nights adds up to ripe, luscious fruit flavors, impeccable balance and unmistakable Cabernet character spilling out of the glass. Our staff tasting yielded this consensus: “Very berry!” Our 2007 Estate Cabernet is loaded with boysenberry, raspberry and black cherry with a nice touch of cocoa, toasty oak and spice.
Cabernet Sauvignon and food: The deep flavors of slow-cooked dishes like osso-buco or short ribs are wonderful partners for the complexity of the Cabernet. Or, try it with juicy, grilled lamb or Portobello mushrooms. Of course, there’s nothing like the Cab with a good steak. From our recipe collection we recommend the easy to make and delicious Colleen’s Flank Steak With Cabernet.
2007 Goosecross Napa Valley Syrah
March 21, 2010 by Nancy
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New release! When you crave deep, dark intensity this is the wine for you! Thick skinned and loaded with pigment, Syrah was born to make a statement!
It’s such a pleasure to begin releasing our reds from the 2007 vintage. It was about as close to a textbook growing season as we could hope for.
What does a good year mean to you? Rich, concentrated flavors, beautiful balance and varietal character spilling out of the glass. Our 2007 Napa Valley Syrah is loaded with bold black plum, ripe cherry, dried herbs, cocoa and toasty vanilla-oak.
Syrah and food: Our Syrah partners well with rustic fare like beef stew, wild game, grilled sausages or slow-cooked dishes. Mediterranean dishes are a natural for this native of southern France. Savoring a glass of the Syrah with Colleen’s recipe for Mediterranean Pork Tenderloin is the next best thing to an evening in Provence. Bon appétit!
Goosecross: 2006 ÆROS® Napa Valley Meritage
October 20, 2009 by Nancy
Filed under Blog, Winemaker Notes
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For those who demand the very best – that’s ÆROS. This vintage marks the 11th ÆROS® release in our 24th 
year history, so you know we’ve reached to the sky when those wings go on the bottle.
ÆROS isn’t a single wine, but a series of limited-production wines made only in the exceptional vintages that yeild the elusive ÆROS quality, character and style.
The 2006 vintage is a remarkably hedonistic blend of Estate Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. It’s a mouthfilling symphony of black cherry, wild strawberry, ripe plum, dusty mocha with a hint of tobacco and supple, polished tannins. Just delicious. Only 284 cases produced.
ÆROS Meritage and food: Opening the bottle creates an occasion in itself, but the ÆROS also makes the perfect centerpiece for a celebratory meal of rack of lamb or filet mignon. It’s a decadent partner for chocolate torte or dark chocolate souffle cake. Try it with this special recipe Colleen has created especially for the 2006 ÆROS: Duck Breast with Black Mission Fig Sauce.
Goosecross Cellars 2006 AmerItal Red
October 19, 2009 by Nancy
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Sleek, silky and food friendly – what more do you need? But what the heck is it?
The “Ital” part is the grape varieties – in this case an unconventional, but delicious blend of Tuscany’s earthy Sangiovese and Piemonte’s fruit-driven Barbera. These low tannin, high acid varieties account for the above descriptors – the wine goes down easy!
The “Amer” part means we put our own Goosecross spin those venerable, ancient varieties. Geoff, our Winemaker, was feeling like kicking up his heels a little when he came up with this one, but when he’s right, he’s right! Medium bodied, enjoy the ripe strawberry, black cherry, rich mocha and spice with those nice, earthy undertones.
AmerItal Red and food: Grilled Ahi, chicken, tri-tip – you name it! The high acidity makes this one easy-going partner for too many choices to mention. It has quite an affinity for red sauce, so keep it in mind on pasta or pizza night! It will stand up nicely to a wide range of cheeses, especially the medium hard to hard ones. Feel like some comfort food? Colleen’s recipe for Italian Beef Brisket and a glass of AmerItal will warm you from the inside. Buon Appetito!
2008 Goosecross Muscat Canelli
September 28, 2009 by Nancy
Filed under Blog, Featured Content, Winemaker Notes
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New Release: You’re in for something deliciously sweet – our 2008 Muscat Canelli is dessert in a glass! Light as air, but intensely flavorful it’s loaded with apricot, peach, lychee and orange blossom. What could be better on a warm afternoon?
And, do notice our stunning new label (if we do say so ourselves).
Muscat Canelli and food: Pair it with a tangy piece of Gorgonzola or any other blue cheese and you have a simple, mouth-watering dessert. It’s delicious with virtually any sort of fruit or fruit dessert (strawberries are the in-house fave). For a light lunch or brunch? Try a glass of the Muscat with Colleen’s recipe for Hawaiian Style Chicken Salad. Bon appétit!
