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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.
2008 Muscat Canelli
September 28, 2009 by David
Filed under Blog, Muscat Canelli, Winemaker Notes
Podcast: Play in new window | Download
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!
Just Released! 2008 Goosecross Viognier
Viognier may be shy bearing and difficult to press but the payoff is gorgeous stone fruit and flowers! We’re talking fresh peach, nectarine, honeysuckle, grapefruit and something slightly tropical like pineapple – absolutely delicious!
Viognier and food: Bone dry, with all the body and weight of a Chardonnay, it makes an exotic alternative to it. It’s our first choice as a match for sushi night here at the winery! It’s something different to serve at your next wine and cheese party. Or, think about pairing it with sweet proteins like scallops or ham, especially if you use fruit in the preparation. Colleen loves to serve the Viognier with her recipe for Butternut Squash Ravioli with Browned Sage Butter. Yum!
