2007 ÆROS® Napa Valley Meritage
April 8, 2011 by David
Filed under AEROS, Winemaker Notes
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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.
2008 Napa Valley Syrah
January 26, 2011 by Tim
Filed under Syrah, Winemaker Notes
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The cool, breezy Carneros location with a north-facing exposure guarantees that our hillside Syrah gets plenty of the all-important hang time it needs to develop full, ripe, rich flavors. Winemaker Geoff Gorsuch comments that “2008 was an extremely challenging vintage that left us with distressingly low yields, but the flavors are there in spades. This wine is bursting with cherries and spice!”
Flavor profile: Big, rich flavors of ripe cherry, strawberry, sweet plum and cocoa with anise and spice. Firm tannins.
2008 Vintage: A dynamic growing season with surprisingly low yields of flavorful berries showing great intensity of color and flavor
Drink now and through: 2014
Food Suggestions
Our Syrah is the perfect partner for simple, rustic fare like wild game, slow- cook dishes and grilled sausages. With its origins in the south of France, Syrah complements the flavors of the region particularly well. Colleen’s Kitchen has several recipes matched with Syrah including her new Rabbit Cacciatore.
2008 Napa Valley Tempranillo
September 20, 2010 by David
Filed under Tempranillo, Winemaker Notes
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Here’s the perfect wine for tapas night! This lush, round Tempranillo is just right with some garlicky prawns or your favorite chorizo dish. Not so familiar with Tempranillo? It’s the most popular grape in Spain as the backbone to delicious red blends made all over the country.
What to expect? Rich, ripe cherry, strawberry, turned earth, tobacco and spice. Sounds good? Well, it’s the lush, velvety texture that’s going to get you – one glass begs for another – enjoy! Drink now and through 2014.
Tempranillo and food: No need to limit yourself to Spanish cuisine! The impeccable balance and velvety mouth-feel make our Tempranillo an easy-going partner for flavorful grilled meats, roast lamb or pasta with red sauce. Try a glass with Colleen’s recipe for Zesty Pepper Steak with Jalapeño Reduction Sauce. Salud!
2009 Napa Valley Pinot Noir
September 20, 2010 by David
Filed under Pinot Noir, Winemaker Notes
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While the phrase “hand-crafted” is commonly bandied around, when it comes to delicate, thin-skinned Pinot Noir there’s really no choice. This problem child of the wine industry demands extreme care in the vineyard and winery.
Why bother? Wait until you’ve tasted it! Pure silk on the palate – bright, fruit-forward flavors of ripe cherry, strawberry-rhubarb, earthy truffle, mocha and spice. Drink now and through 2014.
Pinot Noir and Food: Low tannins + solid acidity = food friendly! This fruit-driven Pinot Noir is great with everything from grilled swordfish to game birds to roast rack of lamb. Try a glass with Colleen’s recipe for Salmon with Pinot Noir Mustard Sauce.
2009 Lake County Sauvignon Blanc
August 25, 2010 by David
Filed under Sauvignon Blanc, 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.
2007 Napa Valley Estate Petit Verdot
August 19, 2010 by David
Filed under Petit Verdot, Winemaker Notes
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The well-drained, rocky soil and warm, sunny afternoons here on our 9.5-acre Estate make it the ideal place for the tough-skinned, slow ripening Petit Verdot. With just three rows, total, this wine is exclusive to our Wine Club.
Flavor profile: Dark, dense and luscious: Black plum, boysenberry, tobacco, sweet anise, vanilla and toasty oak with velvety tannins.
2007 Vintage: Classic vintage, widely recognized as the finest since 1997, yielding small, flavorful berries and outstanding balance.
Drink now and through: 2015
Food Suggestions
The deep, dark flavors are a natural with slow-cooked dishes like short ribs or your favorite pot roast. The richness of prime rib or rack of lamb work well with the lush black fruit. Try a glass with Colleen’s recipe for Bacon-Cured Fillet Mignon with Shallot Sauce.
2009 Napa Valley “Oak Knoll” Viognier
July 8, 2010 by David
Filed under Blog, Viognier, Winemaker Notes
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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.
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 – and then some – 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 Howell Mountain Cabernet Sauvignon
May 21, 2010 by David
Filed under Blog, Howell Mountain Cabernet Sauvignon, Winemaker Notes
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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 Napa Valley Cabernet Franc
May 20, 2010 by David
Filed under Blog, Cabernet Franc, Winemaker Notes
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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 Napa Valley Merlot
May 20, 2010 by David
Filed under Blog, Merlot, Winemaker Notes
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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.
