Hungry? Thirsty? Fancy yourself a home-cook? You’ve come to the right place. We’re introducing the first in a series of monthly articles we’re simply calling “Monthly Menu Series” with our estate Chef Alec Graham.
Chef Graham was just twelve years old when he was brought to the iconic French Laundry—a memory seared in his psyche, and the moment he says he knew that becoming a chef was his calling in life.
He’s worked in Toronto as a sustainable fishmonger, and worked for Chef Cory Vitello at The Harbord Room and Chef Matty Matheson at Parts & Labour—two Toronto staples. After a stint in Nicaragua working with the Executive Chef of luxury resort, Yemaya, he landed in Northern California, working two years under Chef Dustin Valette at his restaurant in Healdsburg before joining the culinary team at Chalk Hill Estate Vineyards & Winery. While not at Chalk Hill, Chef Alec enjoys traveling, riding his motorcycle, hunting, and playing guitar, but nothing makes him happier than perfecting a classic American cheeseburger.
MONTHLY MENU SERIES | ED. 001 | LAMB
“With spring in full swing, one of my favorite meals to cook is this beautifully roasted rack of lamb. Bunches of fresh herbs and peas signal the start of a new season, and nothing quite makes a house feel like home more than the aroma of a proper roast in the oven.
“I’ve paired this meal with the 2017 Chalk Hill Estate Red, one of my favorite wines in the portfolio. The wine provides just enough tannins to cut through the richness of the roasted lamb, while not overpowering the subtle herbaceous flavors in the peas and asparagus, and the berry and tobacco notes bring out an otherworldly dimension to the simply prepared new potatoes.”
Cheers,
Chef Graham
Herb Roasted Rack of Lamb with Asparagus, Crispy Potatoes, and Minty Peas
Preheat oven to 450 degrees F. Put potatoes in a medium pot, and cover with cold salted water. Bring to a boil, then reduce to a simmer for 5 minutes, or until potatoes are tender.
While Potatoes are cooking, combine chives, parsley, garlic, and ¼ cup of olive oil in a blender. Blend until smooth. Score the fat cap on the racks of lamb in a tight X pattern, and rub herb oil on all sides. Season liberally with salt and pepper, and transfer to a roasting rack.
Once potatoes are cooked, remove them from water, and slice them in half. Toss in olive oil and salt and pepper, and transfer cut side down to a foil-lined baking sheet.
Cut the tips of the asparagus off about 1 inch from the bottom. Toss in olive oil, salt, pepper, and lemon zest. Transfer to a foil-lined baking sheet.
Place the lamb, potatoes, and asparagus in the oven. Roast the asparagus for about 15 minutes, or until slightly tender. Roast lamb and potatoes for about 25 minutes, or until the desired temperature is achieved.
Bring a medium pot of water to a boil. Add peas, watercress, mint, and dill, and cook for about 10 seconds. Strain water, and transfer peas and herbs to a blender. Add butter, and blend until smooth. Season to taste with salt and pepper.
Once the lamb is finished, remove from oven, and let rest for 10 minutes before slicing and serving.
April showers in wine country do indeed bring May flowers—the kind of critical tiny flowers that are self-pollinating and that lead to the growth of teeny-tiny green berries (the size of a raindrop) that will balloon into grape clusters over the summer months.
It’s also Sonoma County Wine Month in April, which means planning a trip to northern California during April is a great idea. But we know that not everyone lives nearby or is planning to visit, and so, we’ve put together a list of our current favorite Sonoma wines, along with ideas on pairing those wines with spring-time salads.
Our resident culinary expert, Chef Alec Graham, has devised four salads utilizing some of our favorite Sonoma ingredients to pair with red and white wines. And while we’re shining a spotlight on Sonoma, we’re mixing in a bit of history. So, as you read through these wine descriptions, getting thirstier and thirstier, slake that thirst by soaking up some ripe Sonoma history.
SAUVIGNON BLANC & CHARDONNAY
History Lesson: According to the Sonoma County Vintners, as far back as 1812, “Russian Colonists planted grapes at Fort Ross,” which is in the extreme Sonoma Coast. It’s an unforgiving terrain, with vineyards perched on treacherous parcels of land high above the ocean. Typically, the most dangerous and most difficult places to farm prove to be fertile grounds for growing grapes to make exceptional wines, with complexity and the ability to age.
Our Foley family of wines portfolio is full of white varieties like Sauvignon Blanc and Chardonnay that benefit from extreme conditions, which forces the grapevines to grow with real vigor, and to concentrate their energy in their offspring—the grapes! It’s why 60+ grape varieties are grown in Sonoma, and the surrounding area settled as far back as the 1800s because time has proven it is a fantastic area for making world-class wines.
Sauvignon Blanc Pairing: Chef Graham’s Asparagus and Kale Salad
2021 FERRARI-CARANO FUMÉ BLANC, SONOMA COUNTY
We have to hand the microphone off to the world’s most influential wine critic, Robert M. Parker Jr. of The Wine Advocate, who wrote lovingly of his mom, who was a big fan of this wine!
In a review he published in 2016, issue #223, he begins with this: “It is always obligatory when I taste or drink Ferrari-Carano’s Fumé Blancs to reference my mother. This was her favorite wine, and it was the only one where, with prodding, we could get enough in her to become euphoric. Why she liked it so much I never can be sure, but certainly every time I have had it, I can understand its popularity. It basically says one thing, ‘I am delicious.’” He concludes: “This is a beauty, and with respect to my mother, she had it right. Drink this in its first year or so of life.”
How splendid is that? The 2021 release is equally as splendid: Leading with grapefruit, lemongrass, and a panoply of tropical and orchard fruit, with orange blossoms and a streak of minerality, this is crisp and refreshing with a bit of delicious weight courtesy of aging in neutral French oak barrels. Delicious? Yes. Enjoy it immediately? Please!
Add to My Collection
2020 ROTH BARREL SELECT SAUVIGNON BLANC, RUSSIAN RIVER VALLEY
For a larger-than-life expression of Sauvignon Blanc, delivering a bit more weight with flavors that inch further into the baking-spice, tropical, and honeyed-category, it’s all about this Roth Barrel Select white. Vivid and electrifying on the palate, with the counterpoint of good body from barrel fermentation, this is one lovely and unique take on SB. You can find similar examples from Bordeaux, where many Classified Growths blend it with Semillon and age it in new French oak — but from those shores, you’ll pay a hefty price tag. You could snag three of these Roth bottles for the price of one of some of those others.
Add to My Collection
2019 CHALK HILL CHARDONNAY, SONOMA COAST
This wine landed on Wine Spectator’s Top 100 of List of 2021! So, what more can be said? Aged 11 months sur lie in French, American, and Hungarian oak, of which 22% was new.
93 Points. “Cool climate fruit from the rugged Sonoma Coast shows itself through the clean, crisp entry, while grapes from Foley Family Estate vineyards in Carneros and Chalk Hill also add depth of character. With 100% malolactic fermentation and barrel aging sur lie in French, American, and Hungarian oak, this glossy coated white has some marvelous components that show through in flavor and texture. Notes of lemon curd, caramel and sandalwood revive the senses. The liquid slides across the palate, exacting with fine acidity. Apple pie and cinnamon add to a creamy finish.” -Meridith May, The Tasting Panel
Add to My Collection
2019 FERRARI-CARANO CHARDONNAY, SONOMA COUNTY
Hello, party-Chardonnay! This Wine & Spirits “Best Buy” white was treated to a strict regimen: a cold-soak in stainless steel tanks, then fermented in barrels and aged in French oak, sur lie, stirred every two weeks—aging sur lie is a winemaker’s secret weapon for creating a rich, deeply layered mouthfeel. This wine will have some lovely weight and texture as a result of this process. But it will keep the party light on its feet—literally—as you find yourself dancing (maybe on tables) after just a few glasses.
90 Points. “Another beautiful Chardonnay in the vintage, the 2019 Chardonnay Sonoma County has a clean, fresh, yet toasty, richer style offering notes of buttered stone fruits, toasted brioche, and white flowers. Medium-bodied, it has a soft, rounded texture, a good sense of freshness, and a clean finish. It’s already drinking nicely and should keep for 2-4 years.” – Jeb Dunnuck, jebdunnuck.com.
91 Points. “A perfumed nose of yellow apples, melted butter and baked lemons. Medium-to full-bodied with mellow acidity. Notes of honeysuckle, vanilla and beeswax on the palate. Well balanced. Drink now.” – James Suckling, jamessuckling.com.
Add to My Collection
PINOT NOIR & CABERNET SAUVIGNON
ffws lancaster bottle1
History Lesson:
The late Rodney Strong, who settled into Sonoma County in the 1960s, left a fruitful dance career (he’d danced on Broadway with his wife) to start a fruitful career in winemaking. His planting of Cabernet Sauvignon established interest in the Alexander Valley for growing Cabernet. According to the Alexander Valley Winegrowers’ Association, Strong’s 1974 vintage was the “first vineyard designated Cabernet in Sonoma County. It was a collector’s and critic’s darling, and set the tone for world class Cabernet from the Alexander Valley that reverberates to this day.”
Our Foley Family of wines portfolio includes a few Alexander Valley Cabs, two of which are featured here, along with two royally tasty Pinot Noirs.
Pinot Noir Pairing: Warm Goat Cheese and Heirloom Beet Terrine
2019 EL PINO CLUB THE CUSP PINOT NOIR, RUSSIAN RIVER VALLEY
Pinot Noir lovers are genuinely in a club of their own. We understand the Pinot obsession, and it’s why we created the El Pino Club. Each winemaker in this “club” curates exceptional Pinot Noir from around the globe so that you can see the world through the eyes of this beautiful little grape. The “Cusp” refers to the literal cusp where the Sonoma fog, rolling in through the Russian River Valley, meets our Trenton Road Vineyard. Here, Mt. Eden 37, Pommard and Swan clones of Pinot bask in early morning fog and sunshine in the afternoons. Four select blocks from the site produced this 2019 vintage.
Aromas of concentrated bing cherry pie filling and bright cranberry are interwoven with soft vanilla, baking spices, spun sugar, and a hint of gently worn leather. Bright bing cherry flavors on the front palate are balanced by a weightier yet elegant mid-palate, which leads to a lingering, mouthwatering finish.
While we may tout our Sonoma properties more toward the Pacific Coast, the Pinot Noir lovers among you know that for an alternative perspective, those coming from Carneros. The AVA straddles and overlaps in places of the Sonoma and Napa AVAs, providing the unique ripe and acid-driven quality that makes for richer Pinots that still pack a punch of freshness. We noticed some Vivino app users calling previous vintages “bold” and “intense,” and one reviewer even wrote it offers a “good Carneros style,” which is to say, well, bold, intense, and vibrant!
Revealing lifted aromas of cherry, cola, and a hint of black olive. Those aromas carry through to the palate, with robust flavors of cherry, vanilla, and clove, framed by velvety tannins and a juicy finish.
Cabernet Sauvignon Pairing: Chef Graham’s Herbed Mushroom Salad
2017 CHATEAU ST. JEAN CABERNET SAUVIGNON, ALEXANDER VALLEY
In a 2012 article by Wine Spectator’s Tim Fish, we learn that “The [Alexander] valley was first settled in 1841 by frontiersman Cyrus Alexander, who established it as the northern frontier of Mexico.” Fish further explains that Zinfandel was widely planted, though, by the 1960s, growers were planting Cabernet and Chardonnay.
This Cab from Chateau St. Jean is among our favorites. Now entering its fifth year in the bottle, it has a lot to offer, including vivid, fresh, and inviting aromas of boysenberry, blackberry, and baking spices. Juicy on entry, with palate-coating fresh berry jam and dark chocolate flavors. The mid-palate is rich and full, and smooth tannins glide to a refreshing and long finish.
Add to My Collection
2016 LANCASTER ESTATE CABERNET SAUVIGNON, ALEXANDER VALLEY
As a counterpoint to Chateau St. Jean, no collection is complete without bottles of Lancaster. Longtime Lancaster winemaker David Drake crafted this vintage. As for the 2016 vintage, Robert Parker’s Wine Advocate rated the year for North Coast Cabernet a whopping 98-points. That’s incredible, considering the venerable publication has only bestowed a 98-point overall vintage score one other time for California’s North Coast since 1970! It’s a vintage tied for first place with 2013. The takeaway: Buy 2016s and hoard them for drinking now, often, and for decades to come.
92 Points. “This wine is formidably structured, grippy and oaky, with substantial concentration. It speaks to cedar, dried herb and toasted oak, with cinnamon and nutmeg accents along the way. Dark in color, the inky density drips in blackberry and currant.” – Virginie Boone, Wine Enthusiast
Add to My Collection
2018 SEBASTIANI GRAVEL BED CABERNET SAUVIGNON, SONOMA COUNTY
The 2018 vintage is another cellar-stuffer vintage. Overall, it was rated 96-points by Parker’s Wine Advocate and is perhaps easier to drink upfront than the 2016s (those 2016s will be dynamite in a few more years). But if you want a picture-perfect snapshot of the 2018 harvest, look no further. When he tasted a previous vintage, Parker wrote, “ I could easily be drinking a $500 bottle of Beckstoffer To Kalon or Dr. Crane instead of a Sonoma Gravel Bed Sauvignon from Sebastiani – it’s that profound.” We think this 2018 is in the same vein!
The Cabernet is planted on alluvial soils, similar to the gravel beds under vineyards in Pauillac in Bordeaux. Terroir and mineral-driven, this wine offers blackberry and cherry interlaced with graphite, cedar, and espresso bean, supported by gentle, round tannins and a lengthy wild-herb-tinged finish.
Any visit to a great winery comes with an experience complete with expansive landscapes and a sense of rural escape. Within the realm of our Foley wine estates, we have a few wineries that go a step further—nestled only a short distance from beloved preserved parkland.
Chalone Vineyard, in the Central Coast’s Salinas Valley, is known best for its Pinot Noirs and Chardonnays and for harboring Monterey County’s oldest-producing vineyard. The Historic Chateau St. Jean, a Sonoma winery straddling the Napa County border, evokes a classic European-style estate with its own great wines and recreational amenities. And our beloved Chalk Hill Estate, within an AVA named after it, sandwiched where the cooler Russian River Valley hits up against the warmer Alexander Valley, has been the source of opulent Chardonnays and other varieties since its founding 50 years ago.
Each of these amazing wineries is neighbor to a serene, must-see park. If you’re making the trek for some of their delicious wines, don’t forget to bring some trail mix and soak in some of the great outdoors just next door.
With other-worldly volcanic rock formations, diverse wildlife, and some serious cave action, Pinnacles National Park proves to be a great park for people and families who love the outdoors. Its biggest attractions are the photogenic rounded rock formations that can sometimes appear as if they’re soft to the touch. Additionally, the park is known for its well-trodden Bear Gulch cave trail which can delight the amateur and expert spelunker alike (tip: bring a flashlight–the trail gets dark in parts).
Being several miles inland from the California coast, Pinnacles may be too hot in the summer and too cold in the winter for hiking novices, but spring’s wildflower season is an ideal, scenic time to visit. Start with a morning hike through Pinnacles followed by an afternoon wine tasting at Chalone and you’ve got a satisfying day of leisure.
If you’re looking for a park with babbling creeks, mossy waterfalls, and true serenity, Sugarloaf Ridge is where you want to go. An excellent spot for camping, Sugarloaf Ridge has anything you could possibly want in the realm of recreation. Your itinerary here is easy: During the day there’s mountain biking, horse riding, and hiking trails ranging from super easy to surprisingly challenging.
Climb to the top of Bald Mountain on a clear day and you can see the San Francisco skyline. Swing by Chateau St. Jean for a tasting, or to pick up a bottle of wine or two, and at night, stop by the Robert Ferguson Observatory that hosts monthly stargazing events. While you’re camping at Sugarloaf, you might see a diverse array of butterflies, and if you’re camping there in the winter, you might see some snow!
Foothill Regional Park sits a few miles north of Santa Rosa, California, nestled among the foothills of the Mayacama Mountains, surrounded on all sides by several vineyards, (Chalk Hill among them). People come here for the green rolling meadows, the storybook trails, and the three large ponds for bluegill and bass fishing.
The Alta trail will get you the best view of the surrounding area, but there are other trails for cyclists, equestrians, and people using wheelchairs. The park is pleasant all day, but the best time to get the most from Foothill’s scenery is the late afternoon when the majesty of golden hour sunlight brings this park to life. So, bring your dog (and a leash), and don’t forget to stop off at Chalk Hill and pick up some of our golden-hued Chardonnay to accompany that golden hour.
We are very excited to introduce the newest member of the Foley Family of Wines, Lise Asimont, our new Vice President of Grower Relations and Winery Operations.
Lise will play a prominent role in the success of all our winegrowing and winemaking operations, helping forge new bonds with growers, create new ones, and improve the many varying aspects of the winemaking process.
A resident of Healdsburg, California, with more than two decades of experience, Lise has enjoyed a storied career in wine. But it wasn’t exactly the kind of career she originally planned on. With experience in Santa Barbara County, Sonoma County, and Napa Valley, Lise has worked with some of California’s top wineries, with mentoring from none other than Francis Ford Coppola.
So, settle into your favorite lounger with a glass of something delicious (Chalk Hill Chardonnay, anyone?) And get to know Lise Asimont.
FFWS: How did you find your way into viticulture?
Lise Asimont (LA): I started out my college career as an organismal biology major intending to go to medical school and become a doctor like my parents. But by the time of my sophomore year, the allure of liberal arts bit me and I fell in love with anthropology. When I was considering career options, my father slyly suggested I become a winemaker because my folks were big wine lovers, and recommended I check out UC Davis. Turns out he was right, and I ended up attending UC Davis for Environmental Horticulture with a specialization in Viticulture. I loved the world of wine, but I’m the rugged outdoorsy time and prefer vineyards to cellars.
FFWS: After graduating from UC Davis, your first job in wine was working at Cambria Vineyard and Winery in Santa Maria, Santa Barbara County. What were you doing there?
LA: My first job was Assistant Vineyard Manager at Cambria Vineyard and Winery. This was a BIG step up from grad school; there were 2,500 contiguous acres of vineyard, a 300+ person crew, and 25 crew leaders. I was really over my ski tips right off the bat, and I’m forever grateful to the two crew leads who took me under their wing and taught me how to farm. Santa Barbara County is one of the most challenging regions to farm in due to its unique mesoclimate, and it yields some of the best wines in the world. I got the chance to be a part of a team overseeing some big acres there and learned about the unique climate and its implications on wine quality.
FFWS: You next turned your focus to Sonoma County. How did your grower experience roles there inform your career as a grape grower and winemaker? And do you have any great Francis Ford Coppola stories?
LA: My grower relations life at Geyser Peak and The Francis Coppola Winery really formed the basis for my philosophy in grape supply and how to grow programs both in size and quality. Francis Ford Coppola is a larger-than-life person who sees the world as one big movie and he is the director. We would tour vineyards and he would sit down and share his wisdom and experiences. The most interesting thing about FFC was how he would push the boundaries on the wine industry and come up with the most amazing ideas. When someone in production inevitably told him something couldn’t be done, he would retort “who said that? Who is the THEY that says this won’t work?” and we all knew we had to realign our perspectives and start thinking outside the box. He taught me that vision is important and to think outside the box to achieve what most people think is impossible.
FFWS: After that you took on an entrepreneurial role at VinSense LLC, before moving to Cakebread in Napa. But you also launched your own label to focus on Russian River Valley Pinot Noir. Tell us about that.
LA: The environment at Coppola was very entrepreneurial and I launched Dot Wine with my husband in 2016. We focus on Russian River Valley Pinot Noir, and have since started making a rosé, Sauvignon Blanc, sparkling Brut, and Zinfandel. It’s a chance for me to focus solely on one project and perfect it. I thrive in fast-paced environments where we are building something towards a common goal and sitting with just one thing and trying to perfect it was the creative yin to my professional yang. I’m so proud of my tiny wine brand, and the challenges I face as the winemaker there make me a more powerful viticulturist and grower relations person for the winemakers I serve at Foley Family Wines.
FFWS: Sustainability seems to be a thread running through all you do. It can be a nebulous term. At this moment in time, how do you define sustainability in winemaking?
LA: Sustainability is three things working in collaboration: 1) Planet (environmental stewardship), 2) People (employees, neighbors, and the community at large) and 3) Profit (financial feasibility).
I’m a scientist first, farmer second, and winemaker third. The first two parts of me always win out in my decision-making process and constantly drive my pursuit of sustainability. I’m always going to analyze situations from a scientific perspective (observe, research, hypothesize, test, report, then rinse and repeat) and approach the problem like a farmer. The farmer’s perspective is long-term because if we don’t make sustainable decisions now, we won’t have the farm tomorrow.
FFWS: What drew you to your latest role as VP of Grower Relations and Winery Operations at Foley Family Wines?
LA: This one is easy. Marty Peterson, our COO. He’s one of my “ride or die” friends in life and when he asked me to join, I answered. He’s earned this right as the energetic and guiding force in the industry who never sees boundaries and only seeks solutions. The team is comprised of the best in the industry, and it’s an honor to work alongside these experts and learn from them every day. When I joined the FFW team, I felt like I was joining the Avengers of the wine industry. I’m serious—I’ve been in the wine industry for 26 years now and it’s an honor to work here.
We have exceptional vineyards with the best farmers in the industry working them, incredibly accomplished winemakers, an ingenious and dedicated operations team, a brilliantly creative DTC team, an innovative and progressive marketing team, a cutting-edge sales team, and a beyond experienced finance team. It’s extremely fast-paced, building quickly and quality-focused. Two of the thought pillars of the company are sustainability and entrepreneurship. Who wouldn’t want to be a part of that?! When the call came, I put my cape on and flew right in.
Great news is on the horizon for Pinot Noir lovers. For the last two decades, the World of Pinot Noir (WOPN) annual event has proved a welcome retreat and incredible tasting opportunity for fans of this world-famous grape. After going virtual in 2021, the WOPN is back “in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe,” according to a statement from the event organizers.
The 2022 WOPN will take place in Santa Barbara, California at the Ritz-Carlton Bacara from March 3-5. Over the three days of tastings, including two grand tastings, wine dinners, and more than 20 different tasting seminars and events are scheduled, led by scores of industry experts including Master Sommeliers.
If you haven’t caught the Pinot Noir bug just yet, and you’re wondering why there is so much fuss over this historically finicky grape, consider this:
● At last count, 920,000 acres of vines were planted throughout the United States(1).
● Just over 45,000 of those acres are dedicated to Pinot Noir growing(2).
● Countless articles listing the most expensive wines ever sold, often include numerous Pinot Noir wines. Like the Town & Country article(3) listing the top 10 most expensive wines in the world (in 2019), which counted no less than five Pinot Noir wines among that hallowed bunch!
● Pinot Noir is regularly touted as one of the most food-friendly wines because of its high natural acidity and smooth tannins structure. It also is known for producing “potentially haunting essences of place,” according to the Oxford Companion to Wine (Fourth Edition).
● The variety has been propagated for centuries and today boasts thousands of different registered clones, yielding to an impressive array of styles. Translation: there is a style of Pinot Noir out there for everyone.
The same can be said of our Pinot Noir portfolio. We produce an incredible range of styles from dark-fruited, pine forest-infused bottlings in Willamette Valley and the Dundee Hills in Oregon to the opulent and silken styles of California’s Sta. Rita Hills and Monterey. Not to be outdone by the mineral-driven, energetic, and cool-climate Pinots of the Sonoma Coast and Russian River Valley, or the deep-forest and underbrush renditions from the northern reaches of Anderson Valley, and El Dorado county.
The next best step in your path toward Pinot heaven or Pinot discovery is to shop our selection of Pinot Noirs and consider attending (and tasting with us!) at the WOPN. While you’re in the Santa Barbara area, visit one of our tasting rooms at Foley Estates or Lincourt, or check out the newly opened The Society: State & Mason at The Hotel Californian
Head to worldofpinotnoir.com for the full program of events for the 22nd annual WOPN experience. And don’t forget to tag us on social! #FFWS #wopn #wopn2022
This year, Open That Bottle Night falls on Saturday, February 26. So, get your corkscrews ready! Read all about the history of Open That Bottle Night, or skip ahead to the wines we’ll be opening this year from our various Foley family estates.
The brainchild of former Wall Street Journal ‘Tastings’ columnists and married couple Dorothy J. Gaiter and John Brecher, Open That Bottle Night (#OTBN) debuted in 1999 and has since been one of the most anticipated nights for wine lovers around the world. It’s the night to open a bottle of wine that you’ve been saving for some special occasion.
Today, Gaiter and Brecher are senior editors at Grape Collective, but an article that they penned in the WSJ back in March of 2002 best explains OTBN. Here are the opening few paragraphs:
“Twelve years ago, Carolyn Stewart of Cedar Crest, N.M., received a bottle of Dom Perignon for her birthday. And then she waited.
“In all those years there were certainly enough special or awful occasions to warrant opening it,” she told us. Her parents celebrated their 50th wedding anniversary, she lost and regained her eyesight, and she bought her first house as a single woman. Her daughter graduated from college, her son came home from the Army, and after 13 years of being single, she remarried — on her parents’ anniversary. “Still,” she says, “the bottle was not opened.”
On Saturday, Feb. 23, Ms. Stewart finally opened that bottle, and she wasn’t alone. From Miami to Maui and from Austria to Australia, thousands of people took part in our third “Open That Bottle Night,” when we encourage everyone to open that bottle of wine they’ve been keeping for a grand occasion that never seems to come.”
This year, as things begin to slowly return to normal, we have plenty of good reasons to celebrate and raise a glass to travel, reunions with friends and family, and brighter days ahead.
As for the wine—whatever you choose to open—it should be celebration-worthy! So, mark your calendar every year, and come late February, dig into the cellar and find a bottle or two you’ve been saving.
Be sure to follow us on Instagram, Facebook, or Twitter and let us know what you opened this year! If you didn’t partake, it’s never too late — so Open That Bottle and tag us and include the hashtag #OTBN and we may just share your post with all our Foley Food & Wine Society community.
OPEN THAT BOTTLE NIGHT – WHAT WE’RE OPENING
2018 LANCASTER ESTATE CABERNET SAUVIGNON, ALEXANDER VALLEY ($145)
94 points from Robert Parker’s Wine Advocate: “The 2018 Cabernet Sauvignon Estate is 86% Cabernet Sauvignon blended with 7% Merlot, 3% Cabernet Franc, 2% Petit Verdot and 2% Malbec. It has a medium ruby color and pretty scents of red and black cherries, cast iron, exotic spices, dried herbs and floral hints. The palate is gorgeous, with Goldilocks ripeness, very finely grained tannins and bursts of freshness, finishing very long and layered. This deserves another 2-3 years in bottle and will age well in the cellar.”
2018 CHALK HILL WP FOLEY II CABERNET SAUVIGNON, CHALK HILL AVA ($160)
“To create this incredible blend, the best barrels from our top Cabernet Sauvignon, Malbec, and Petit Verdot blocks were selected. It is a deep, intense, powerfully built wine that captures the heart and soul of our stunning property. I am proud to give this wine my name.” – William P. Foley, Proprietor
Buy Now
2014 PREVAIL BACK FORTY, ALEXANDER VALLEY ($165)
90 points from Robert Parker’s Wine Advocate. The world’s most powerful wine critic, Robert M. Parker, Jr. has always been a big fan of the wines from Ferrari-Carano. “I am a sucker for the pure deliciousness of Ferrari-Carano’s offerings,” he has written. And this 100% Cabernet Sauvignon falls smack into the category of delicious. From vines planted on a 40-acre parcel rising 1,100-feet in elevation on the back side of Ferrari-Carano’s RockRise Mountain in Alexander Valley. Virginie Boone of Wine Enthusiast magazine beautifully describes this red: “Graham cracker provides a decadent introduction to the nose and palate, as extracted, extended red fruit plays along. Full bodied and concentrated, with rounded corners, it ends in cola and vanilla. “
Wine Enthusiast’s Matt Kettman sings a tasty tune in this tasting note: “Toasted almonds, brown-butter and apple-tonic aromas make for a rich and generous nose on this reserve bottling. The palate is also rich, with baked pear and apple as well as buttered toast flavors.”
Buy Now
2018 FOLEY JOHNSON PAT’S BLEND RED WINE, RUTHERFORD ($125)
93+ points from Robert Parker’s Wine Advocate: “The 2018 Pat’s Blend is composed of 88% Cabernet Sauvignon, 10% Merlot and 2% Petit Verdot. Deep garnet-purple colored, it offers up savory notions of grilled meats, black olives and dried herbs, over a core of warm cassis and stewed plums, plus a hint of spice box. Full-bodied, the palate has a soft, fine-grained texture and just enough freshness to support the generous black fruits, finishing on a fragrant earth note.”
Buy Now
2016 KULETO EL COYOTE CABERNET SAUVIGNON, NAPA VALLEY ($65)
This red is composed of 76% Cabernet Sauvignon along with splashes of Zinfandel, Petite Syrah, Pinot Noir, Cabernet Franc, and Alicante Bouschet. Dark, powerful, and brooding, it exudes dark blue-black fruit aromas with savory spices. Primal in composure and mouth coating on entry, it is of the big, flavorful, and chewy kind of Cabernet.
Most people may not be aware that February 9th is National Pizza Day, but with over 3 billion fresh pizzas sold in the United States every year, we’re surprised National Pizza Day isn’t already celebrated each day of the week. Though the historical origins of pizza are still somewhat mysterious, it’s widely accepted that the world’s first pizzeria is Antica Pizzeria Port’Alba in Naples which started out as a food stand in 1738 (when George Washington was six years old) and opened a proper store front in 1830.
Almost two whole centuries and countless dough tossings later, pizza endures as one of the most universally beloved foods in the Western world and beyond. These days, thanks to companies like Ooni and Roccbox, pizza ovens are increasingly becoming a household fixture, enabling people to get creative and channel their inner pizzaioli at home. We thought we’d take this moment to share some of our favorite pizza ideas and, of course, their amazing wine pairings.
Bacon & Leek Brunch Pizza
Most pizzas are great for lunch and dinner, but the bacon and leek pizza (a signature Ferrari-Carano experience) is one of those rare pies that can also be breakfast. Top with an egg if you’re so inclined. And for those special breakfast occasions, Ferrari-Carano offers a strong wine pairing with textures suitable to complement those sauteed leeks and savory bacon: the 2019 Ferrari-Carano Chardonnay from Sonoma County (90 points from Jeb Dunnuck, who described it as “a clean, fresh, yet toasty, richer style offering notes of buttered stone fruits, toasted brioche, and white flowers”).
Sicilian and/or Detroit-style
Before you begin, make sure you have the proper pizza-making tools, be it a pizza stone, or a pizza pan. Otherwise, a baking sheet will suffice—only for this deep-dish style, you’ll want a pan with slightly higher ridges than normal. Sicilian pizza’s rectangular shape and robust thick crust makes it the perfect bed for pepperoni, as is almost standard for the iconic Detroit-style slice. When there are cured meats in a pan pizza, you’ll want a spicy, juicy, acid-driven red to counter the fat, and to tie in the Italian/Sicilian theme, look no further than the 2018 Sebastiani Barbera, Sonoma Valley.
Meat Lovers’
Some people like to choose between either sausage, pepperoni, beef, or ham as a pizza topping. But not you! You choose all of the above. So what kind of wine can handle all this meat? You’ll of course want to search red-ward with the 2017 Kuleto Estate Cabernet Franc , which offers the spiciness and robust tannin structure that will melt into a silky smooth texture when flooding over bites of your pizza packed with toppings.
Pear and Gorgonzola
If you’re looking for a pizza flavor that’s meatless, yet has an intense flavor, look no further than a sliced pear and gorgonzola topping with onion and balsamic drizzle. The 2020 Ferrari-Carano Viognier is perhaps one of the few wines that can pair well with each of these distinct flavors. Of course, there’s no going wrong with bubbly, and for that the Banshee Ten of Cups Sparkling Wine has you covered.
Classic Neapolitan
When creating the classic Neapolitan pizza, there are some strict rules: The only cheese is Mozzarella from Mediterranean buffalo milk; the only tomatoes are either San Marzano or Pomodorino Vesuviano. If you attempt this feat of culinary tradition at home with your Ooni oven, don’t skimp on the dough. Better yet, visit the backdoor of your favorite pizzeria and see if you can buy some of their fresh dough. Tell them it’s for an “experiment.” Mozzarella thankfully pairs well with lots of wine types, but if you’re adding basil to this pie (and you should), you’ll want to go with white. We recommend the juicy, cherry-driven 2017 Chalk Hill Pinot Noir from Sonoma Coast in 375ml half bottles — perfect for picnicking.
ffws caviar pizza
Utmost Decadence
Listen, when you’re making your own pizza, no one is stopping you from indulging in culinary grandeur. Who’s to say you can’t top your pizza creation with shaved black truffles, or thinly-sliced smoked salmon and caviar? Nobody, and that’s exactly why you’ll help yourself to a caviar-topped pizza. For a wine that stacks up against this opulent blast of umami, reach for the smooth, earthy 2017 Four Graces Doe Ridge Estate Pinot Noir.
When Wine Enthusiast announced that Santa Barbara County was its “Wine Region of the Year” for 2021, we blushed, and then jumped for joy. Not only is Santa Barbara County (SBC) the home of three of our wineries— Firestone Vineyard, Lincourt Vineyards , and Foley Estates—it’s also the modern-day frontier of winemaking innovation and discovery.
Not to mention “a wine lover’s paradise,” according to Enthusiast’s Matt Kettmann, who adds that the region boasts “a stunning diversity of microclimates, a thriving culinary scene and a small yet cosmopolitan seaside city as its cultural core.”
Indeed, our Foley family of winemakers have mined those microclimates to craft world-class wines, and we’re adding to the culinary scene with the acquisition of The Hotel Californian and its upscale Blackbird Bar, Goat Tree Cafe, and Djinn den of mixological alchemy—all situated along a prime walking strip of downtown Santa Barbara, two blocks from the ocean.
Perhaps you’re noticing a lovely theme emerging here: If “Wine Region of the Year,” and a “wine lover’s paradise,” coupled with “a thriving culinary scene” and an upscale, luxury hotel, “two blocks from the ocean,” in the “the American Riviera” doesn’t get you thinking about the all-time best Valentine’s Day retreat, we may not be able to help you. But for those among you now thinking about a trip, let us indulge your fantasy.
“Hotel Californian has become a destination for sophisticated sojourners and Santa Barbara locals who relish the property’s world-class services and amenities…” – Modern Luxury Interiors California
Imagine flying in from out of town, or driving north from Los Angeles, or south from San Francisco, and arriving in a place teeming with “lavish estates, cozy cottages, urban warehouses and waterfront tables,” as described by Kettmann. Add to that: awesome weather.
As for Santa Barbara’s wine scene itself, there’s something for everyone owed to “a unique geography of valleys that open directly onto the cold Pacific Ocean,” Kettmann explains. From Chardonnay and Pinot Noir wines from the Sta. Rita Hills and Santa Maria Valleys to the crisp, mineral-driven Sauvignon Blanc wines from Santa Ynez Valley, down to the deeply-structured and profound Syrahs and Cabernet Sauvignon bottlings from Happy Canyon, you’re covered.
If you plan to stay at The Hotel Californian, you’ll discover a tasting room featuring wines from the Foley Family portfolio of wineries including Kuleto, Chalk Hill, Sebastiani, Lancaster, Firestone, Foley Johnson, and Merus. Additionally, the hotel offers a concierge service, which can set you up for tours and tastings at Firestone Vineyard, Lincourt Vineyards, or Foley Estates.
Firestone is the first estate winery in this region, and this year is celebrating its 50th anniversary, making it the perfect spot to celebrate your own personal anniversary while indulging in an outdoor tasting flight of five estate wines in the winery’s courtyard and garden. From Riesling, Sauvignon Blanc and Chardonnay, to Merlot, Syrah, and Cabernet Sauvignon, Firestone winemaker Dan Spratling is crafting top-notch bottlings from all corners of Santa Barbara County.
Later, you and your date might relish the urge to sip on Sta. Rita Hills Chardonnay and Pinot Noir at Lincourt’s charming tasting room for an al fresco experience for a bit of that “Santa Barbara Casual” feel, all while overlooking the bucolic estate vineyard (the winery is dog-friendly, too). A stop at the Foley Estate’s expansive and beautiful Rancho Santa Rosa property is another way to keep the Chardonnay and Pinot flowing in a more elevated and luxurious setting, before heading back to your boutique hotel to take in a romantic setting sun.
Relaxing at Lincourt Vineyards
Over dinner, you could chit-chat about all the things you learned about grape-growing. After all, SBC “is home to some of the country’s first organic, biodynamic and regenerative vineyards,” Kettmann points out in his article while noting that the region is teeming with “a higher proportion of female winemakers,” which is something to really celebrate.
Winemaker Greg Freeman is now in charge at Chalone Vineyard. Freeman has served a lengthy career in the Santa Lucia Highlands where he soaked up just about every nuance about the area that he could. He also has a mighty grasp on the unique microclimates we find at Chalone, high above the Salinas Valley, with the Pinnacles as a backdrop.
We asked Freeman about his foray into wine, if he has any celebrity stories (he does), and details on playing the bagpipes, as well as what his plans are for Chalone wines. If you’re a longtime Chalone lover, you’re in for a return to the classic stylings of Chalone, and if you’re new to the label, all we can say is—get in now before the critics start getting their hands on the first of Freeman’s creations.
Monterey’s first winery, Chalone Vineyard is nestled amongst the Pinnacle mountains in Monterey.
FFWS: Let’s start with an obvious question: what was the spark that got you into wine?
Greg Freeman (GF): There was wine in my house since I can remember. An empty Jeroboam of Mouton-Cadet full of used corks, the label was grand and mysterious…my dad had a silver bottle coaster/trivet and one of those silver cups that hang around your neck on a ribbon. He was in the Knights of the Vine and often came home late from “wine dinners.” In 1980, he went to Napa with my mom and brought back some 1980 Gewürtztraminer from Chateau St. Jean and had me taste it. He said it tasted of “mead and honey.” I loved it. I drank red wine in college and beyond.
In 2002, as a bartender in New Orleans, I found myself pouring a collector’s fine wines one night and sampled them heartily and became entranced with the flavors, textures, and aromas. Upon deciding to move to Carmel Valley, to follow a girl, I needed a job and found an ad in a local paper for “Winery Lab Tech.” With a degree in microbiology and chemistry, my 1990s were spent in restaurants, in the kitchens, and in chemistry labs, mostly environmental analytical labs: nuclear, biotech, and petro-chemical. So, my strong chemistry bent, combined with my foodie-sensibility made for a wine career ready to happen.
FFWS: What was appealing to you as a young adult about wine?
GF: Wine seemed like a cultured, sophisticated pursuit, full of magic, connections to nature, history, geography, travel, and community. Memorable bottles? A 1992 Morgon. A 2002 Heller Estates Cabernet Sauvignon. A raft of Sassicaia, Ornellaia, and Brunello from that New Orleans tasting. Saintsbury Chardonnay from 2000.
FFWS: What led you to the Santa Lucia Highlands?
GF: Replying to the ad in the Monterey Herald, I drove to Hahn Estates/Smith & Hook and fell in love. Deeply. With the winery, with the smells, with the idea of making wine there and learning the craft. Hahn had co-created the AVA in the early 1990s. And Hahn was in the southern end of the SLH.
FFWS: What is special about the SLH growing region?
GF: SLH grapes are the product of the confluence of the Salinas Valley winds and their patterns, the consistent fog layers and the vineyards’ marination in the fog, the clonal selection planted there, unique alluvial fan soil deposits, unique vineyard practices, vineyard orientations, elevations, and micro-climatic temperatures and diurnal swings. The union of these influences makes for the unique and special wines of the SLH. In contrast, Chalone is higher in elevation, above the fog layers, the soil is limestone and decomposed granite, less rain, less moisture, less wind, and different clonal assortment. More minerality, more savory intensity, and less tropical fruit notes add to the Chalone profile.
FFWS: Talk about your winemaking mentors. Who are they and what tools of the trade did you pick up from them?
GF: At Hahn, I learned my winemaking craft and trade. From Paul Clifton, Director of Winemaking at Hahn, I learned the technicalities of fermentations, how to care for wines while aging, barrels, bottling, etc, how to be diligent, patient, conservative in approach, to place people first, and not to be too uptight. Nicky Hahn showed me the vision, thought process he had, family ties, and ideas about the acquisition and ownership of the Hahn property. Bill Leigon, President of Hahn for a while, showed me the work of a brilliant marketer, idea-man, trend-setter, and visionary; he brought the inspiration. Barry Gnekow, a consultant, taught me how to taste wines critically and introduced me to all the technology behind innovative winemaking.
Regional Director Lorna Kreutz at Foley Family Wines has taught me to be more disciplined, shown me new leadership paths, new winemaking ideas, and inspirational support. I have learned SO MUCH from all the cellar workers, bottling line techs, truckers, vineyard workers, and vendors over the last 20 years and I try to learn something from everyone in the wine business I interact with.
FFWS: What’s the oldest bottle of wine you’d tasted?
GF: I recall drinking several glasses from a double magnum of 1969 Mayacamas Cabernet Sauvignon while in New Orleans. That may be my oldest. I tasted a drop of Chenin Blanc from Chalone Vineyard from the 1960 vintage— but just a drop.
FFWS: Now that you’re the steward of Chalone, what is your hope to accomplish in terms of style?
GF: Not trying to reinvent the hula hoop, but I hope to continue to make great wines from the property here. Chardonnay and Pinot Noirs that are aromatically lush, opulent, delicious, and full of mid-palate structure. I can see shifting the oak regimen a bit: barrel coopers and amounts of new oak influence. My Chenin Blanc will be dry, not sweet. Pinot Blanc will be dry, not sweet. Rosé will be from Grenache with no Malolactic conversion and limited oak. I am making a GSM, which will be a new wine at Chalone. My intention is to WOW people with the new wines and to surprise folks at the return to ultra-premium profiles.
FFWS: What do people need to understand about Chalone? It’s a truly unique place — what makes it so?
GF: Chalone exists in a timeless, magical space high up in the hills/mountains just next door to the Pinnacles National Park. Surrounded by a ring of ridges, we are mostly free of the fog and heavy winds found elsewhere nearby. Vines planted many years ago are mature and vibrant. Condors circle nearby, abundant wildlife and views, diurnal shifts are huge and of course, dragons live in the caves beneath Chalone.
FFWS: Ha, ha, ha. So, what wines are you and the dragons enjoying right now in the Chalone portfolio?
GF: Currently, I love the Chalone syrahs, hands down, my favorite of the line-up right now.
FFWS: Got any celebrity wine stories?
GF: In 1986, I hand-delivered a club sandwich, Diet Coke, and a snifter of Benedictine and Brandy to Bob Dylan during my stint as a night concierge at a hotel in Houston at around 3:30am. I was drinking Night Harvest Cab Sauv in 1999 when I was high-fived by Coolio at a club in Mammoth Lakes. When I briefly met Sarah MacLachlan backstage in 1998, she had a glass of red wine in her hand. I fell in love with red wine just then.
FFWS: You play the bagpipes, is that right? Where did you pick that up and do you play for the grapes? If not, should you?
GF: In third grade, I joined the school band, a bagpipes-and-drums marching band. Five years followed of daily instruction, marching sessions, parades, dance comps, and concerts. 25 years passed: no bagpipes whatsoever. 15 years ago, I played for a wedding at a friend’s request and this ignited my mild interest. Covid 2020 got me to play for my neighbors to cheer them up and I realized I wanted to play as often as I could for the sunsets at Carmel Beach. And this is what I do now. I also play the odd gig, wedding, party, etc. I play annually for the Blessing of the Grapes and so far, that has proved helpful.
If you’ve ever sliced your finger on the foil of a bottle of wine, this one’s for you. It’s also for those of you who hack at the foil so much it looks like someone tried using a machete to open the wine.
The very first (and last) restaurant job I landed in New York City was for a brand new, upscale Italian fine-dining restaurant parked across the street from City Center.
I mostly remember how horrible I was at that job—I wasn’t even a server. I was a busser, hoping to graduate to a server position. But I was too talkative with guests, and anyways, it wasn’t meant to be. However, I’ll never forget one wine training seminar that I was permitted to join (I guess there were no more napkins to fold that day).
The presenter’s name is lost to the history of my younger and more vulnerable days in Manhattan, but the one cool thing he taught us that day was unforgettable. When he demonstrated “the right way” to open a bottle of wine, he offered a sleight-of-hand trick for ensuring a clean foil cut—every time—without cutting your finger.
If you can master this, not only will you avoid slicing your finger (forever), you also won’t leave your guests wondering if bits of foil from your hacking have ended up in their wine. Alternatively, you could only ever buy bottles that don’t have foil. But that’s extremely limiting.
Happiness is coming for you, your hands, and for all by following this simple guide.
Knowing full well that there are an array of corkscrews out there, I’m focusing on the classic style pictured above. There are several different iterations of this classic corkscrew, but the most important thing to look for is the quality of the blade.
The serrated blades (pictured left on the blue and gold corkscrews) are just awful for attempting to create the kind of clean slice you need to employ this sleight-of-hand trick. So, if you’ve got ones that look like that, get rid of them. Look for corkscrews with a sleek, tight, longer, curvy blade, like those pictured on the right. My favorite is the Laguiole, and that one came from a little shop on the Île Saint-Louis in Paris, France. (It brings me back there every time I handle it!)
Holding the bottle in whichever hand is comfy (I happen to prefer holding the bottle in my left and opening with my right hand), you’ll want to open that foil cutter blade and slip it under the lip of the bottle. I often witness people trying to slice the foil around the top of the lip, which gives you less than a quarter-inch of leeway, and is typically disastrous. So, anchor the tip of the blade under that bottom lip, and with a slight amount of pressure, rotate the bottle while slicing the foil under the lip. You’ll obtain a nice complete, clean slice with 2-3 rotations.
See? Anchor the tip of the blade like this and while holding the bottle (ideally around the neck with your other hand), rotate until you’ve come 360 degrees.
Now, here’s the rub. This is the trick. If you’d done the slicing correctly, you could actually grasp the foil with the palm of your hand, and it should come right off with a simple twist—it will look like the cap of a mushroom. But that’s not the proper way to remove that cap! Come on now! So, you take the tip of your blade, and you make a slice from the bottom of the lip, toward the cork. And then, you slip the tip of your blade into the little pocket you’ve created and gently… lift.
It will look like this (and will come off entirely if you’ve adequately sliced all the way around the neck of the bottle.) I intentionally left a tiny piece so you could see the progress here. But ideally, it will sip right off and look like the “foil cap” below.
The added bonus of removing more of the foil is that you don’t have to worry about bits of foil getting into your glass—or whatever dirt or debris comes with the upper portion of the foil.
With a clean, stunning-looking bottle top—devoid of machete marks and wrinkled foil—you’re ready to plunge in the cork. Get it down there. Don’t be shy. Don’t go so deep you lose the ability to anchor the metal lever, or hinge joint (the Laguiole pictured here doesn’t have a hinge), and don’t go too shallow that you end up breaking the cork when trying to pull it out.
Now, pour and repeat with the next bottle! Good luck, and here’s to your very last foil cut for life! L’chaim!
As we wind down 2021, we’d like to reflect on a year that, while unpredictable, was not without its bright spots. We are thankful for a relatively calm harvest season that yielded high-quality fruit, followed by the return of seasonal rains, and we are excited about the recent addition of Chateau St. Jean to our family of acclaimed estate wineries.
Throughout 2021, our wineries released some truly wonderful wines spanning regions, varieties and vintages that are worth adding to your collection or for raising a glass to the new year.
Below is our “must-have” list of the 15 top rated wines of 2021 from across our Foley Food & Wine Society portfolio, including the Chalk Hill Sonoma Coast Chardonnay, which earned a spot on Wine Spectator’s Top 100 Wines of 2021.
Cheers to the New Year with wishes for good happiness, good health, and good wine!
2018 LANCASTER CABERNET SAUVIGNON ALEXANDER VALLEY
94 points, Robert Parker Wine Advocate
“The 2018 Cabernet Sauvignon Estate…has a medium ruby color and pretty scents of red and black cherries, cast iron, exotic spices, dried herbs and floral hints. The palate is gorgeous, with Goldilocks ripeness, very finely grained tannins and bursts of freshness, finishing very long and layered. This deserves another 2-3 years in bottle and will age well in the cellar.”
“Dark and alluring, with a deep well of açaí berry, blueberry and fig reduction notes that drive along, inlaid with graphite and alder and ending with echoes of smoldering tobacco, menthol and licorice root. Best from 2022 through 2036. 940 cases made.” — JM
“Recent vintages mark a return to grace for this historic property…This bottling begins with a tight citrus-peel element on the nose as well as crushed sea shell. The texture is very rocky in a pleasant way, carrying fresh flavors of yuzu peel, jicama and Asian pear. (Editors’ Choice)” -M.K.
“Tight aromas of boysenberry and black raspberry meet with a wet soil minerality, red flowers and a touch of mace on the nose of this bottling. Tart cherry and cranberry flavors are fresh on the palate, where mixed dried herbs and a light vanilla finish make for a complex experience.” -M.K.
2018 FOLEY JOHNSON CABERNET SAUVIGNON RUTHERFORD NAPA VALLEY
92 points, Wine & Spirits, Year’s Best US Cabernet Sauvignon & Bordeaux Style blends
“Out of the darkness, smoky wood esters emerge first, then a scent of red currants, sweet and soft. Come back to the wine a day later, and the flavors have clarified around those currants, light and lithe. This is a gentle cabernet that may not appear to need aging, but it will reward those who allow it some time.” —J.G.
“The 2019 Chardonnay Estate is bold and ripe, with creamy, toasty character that will have wide appeal. The nose opens with savory tones of charcuterie and graphite over a core of baked apples and lemon cream. Medium-bodied, the palate is lushly fruited, ripe, creamy and long, with a streak of freshness carrying the honeyed finish. 10,500 cases produced.” -E. B.
“This stainless-steel fermented white is perfumed and floral, with impressive length, weight and balanced acidity. Flavors of green apple and lemon persist around hints of lemongrass and wet stone.” -Virginie Boone
2018 FERRARI-CARANO RESERVE CABERNET SAUVIGNON, ALEXANDER VALLEY
91 points, Wine & Spirits
“There’s an effortless feel to this cherry-red cabernet, its fruit-forward style bringing notes of violets and purple grape gentleness. Touched by the caramelized sweetness of oak and smooth, cherry-pit tannins, this is a quiet wine for steak.” —J.G
2019 CHALK HILL CHARDONNAY CHALK HILL SONOMA COAST
91 points, Wine Spectator (#84 Wine Spectator Top 100 2021)
“Well-integrated flavors of Gala apple and ripe Bosc pear are swathed with creamy richness in this broad-textured style, with cooking spice accents lingering on the mouthwatering finish. Drink now through 2024.” -Kim Marcus
“A perfumed nose of yellow apples, melted butter and baked lemons. Medium-to full-bodied with mellow acidity. Notes of honeysuckle, vanilla and beeswax on the palate. Well balanced. Drink now.”
2019 FERRARI-CARANO TRÉ TERRE CHARDONNAY RUSSIAN RIVER VALLEY
91 points, Jeb Dunnuck
“A smaller production cuvée from the Russian River Valley, the 2019 Chardonnay Tre Terre brings a touch more richness and depth in its caramelized orchard and citrus fruits as well as toasty oak and brioche aromas and flavors… It’s another ripe, round, yet still pure and elegant Chardonnay from the vintage that has loads to love.”
“This wine is sappy and ripe, with tart and tangy flavors of citrus, white melon and apple. Fermented entirely in stainless steel, it gives you fruit all the way through the finish—it’s clean, fresh and lively. (Best Buy)” -P.G.
“This Pinot is fragrant and spicy, with ripe berry fruit. There’s an earthy stiffness that comes up with the tannins. That said, the balance overall works and the wine, though chewy, will knock it out of the park with salmon. (Editors’ Choice)” -P.G.
“A bright, fresh mix of chocolate-covered cherry, dried raspberry and plum notes show clove, toffee and espresso accents, with thick, appealing tannins pulling everything into focus.” -MaryAnn Worobiec
