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Life is GRAND in Napa Valley! Fantesca Estate & Winery

October 28, 2023 Edgar Solis Leave a comment

Fantesca Estate & Winery is located within Spring Mountain AVA in Napa Valley, offering beautiful views, outstanding wines, and excellent hospitality. They produce Chardonnay, Pinot Noir, and Cabernet Sauvignon wines.

Our host and Hospitality Director, Roman Montañes, greeted us with a Grand Cru Champagne and continued by sharing the history of the property and the progression to their current owners, Susan and Duane Hoff.

The property history goes back to the 1860s, part of Caroline Bale’s dowry as she married Charles Krug. Through the years, the vineyard fell into disrepair, caving into the Phylloxera epidemic and later on to the aftermath of Prohibition. For over seventy years, the property remained abandoned. 1997, the property came to life with new Cabernet Sauvignon and Petite Verdot plantings.

2004, the estate evolved to a re-birth when Susan and Duane Hoff acquired the 53-acre property. Their passion for wine led them to establish a grape-growing and winemaking enterprise based on sustainable and organic agriculture practices. To fulfill their dream, the Hoffs gathered a team of professionals comprised of vineyard manager Jim Barbour, winemakers Heidi Barrett and Tony Arcudi, and Director DLynn Proctor. Looking forward, Fantesca, proud of its CCOF Organic Certification, maintains biodiversity to provide ecological harmony and employs sustainable pest control and soil management practices.

“Susan And Duane were college sweethearts. While attending the University of Minnesota, Susan worked at a stereo shop called The Sound of Music. By the time the couple married several years later, the company had grown to 12 stores-and by the time their first child was born, 50. No longer called Sound of Music, the company was now known as Best Buy.”

Susan and Duane prospered into successful careers, helping expand Best Buy into a national brand recognized as a Fortune 100 company. Ultimately, the duo was keen to change from a busy corporate lifestyle to a more relaxed way of life where they could begin a family business. So Susan and Duane acquired a fifty-three-acre property with ten acres planted to vines and named it Fantesca.

The name Fantesca comes from a character in the Italian comedy troop that inspired Cirque Du Soleil. Fantesca could always captivate the audience, described as “Sexy, Smart, and Unpretentious.” Finally, the Duane family found a name for the winery worth living up to

After sharing some history on the property, Roman led us on a quick tour overlooking the vineyards, followed by the caves and a sitdown tasting of Fantesca’s current release wines.

Photos by Edgar Solis

We tasted four wines: the 2020 Russian River Chardonnay, 2018 King Richard’s Reserve Pinot Noir, 2019 All Great Things ” Mercy” II Red Blend, and 2019 Estate Cabernet Sauvignon. Celebrated Winemaker Heidi Barrett makes the Chardonnay, All Great Things Red Blend, and Estate Cabernet Sauvignon. UC Davis Graduate Tony Arcudi works closely with Heidi Barrett on all Fantesca’s wines and is solely responsible for the King’s Richard Reserve Pinot Noir.

2019 Chardonnay. This elegant wine is light golden yellow and has intense aromas of Meyer lemon, passion fruit, ripe pears, and hints of sweet vanilla. On the palate, this graceful Chardonnay shows bright acidity and a slightly creamy texture. This wine conveys flavors of lemongrass, Granny apples, light caramel, and hints of guava and gooseberry. You can purchase this wine at the Winery for $90.

2018 King Richard’s Pinot Noir. This full-bodied Pinot Noir delights you with aromas of dried cherries, potpourri, vanilla, coffee bean, and notes of cedar. On the palate, this wine shows pleasant acidity with flavors of dark cherry, ripe fig, blackberry, and hints of nutmeg. You can purchase this wine at the Winery for $129.

2019 All Great Things “Mercy” II Red Blend. A captivating Howell Mountain Cabernet Sauvignon blend. This wine is dark ruby red with a bouquet of blackberry jam, toasty pie crust, baking spices, and a hint of sandalwood. This wine offers layered flavors of dark cherry pie, pluot, cranberry, cardamom, and gentle oak notes. This red blend feels well-balanced with lush flavors and impressive velvety tannins. You can purchase this wine at the Winery for $150.

2019 Estate Cabernet Sauvignon. This wine is mostly Cabernet Sauvignon grapes and a small percentage of Cabernet Franc. This refined Cabernet is a dark garnet color with enticing aromas of ripe cherries, rose petals, toasted fennel seeds, and notes of vanilla and oak. On the mouth, this wine greets you with pleasing acidity and a burst of flavors: blackberries, dark currants, plums, toasted walnuts, and whiffs of oak and white pepper. You can purchase this wine at the Winery for $250.

Photos by Edgar Solis

We enjoyed a memorable visit to Fantesca. We Learned about their history, sustainable and organic practices, commitment to quality, and outstanding wines. It was a lovely wine adventure. Salud!

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J Davies Cabernet Sauvignon Vertical tasting

February 11, 2019 Edgar Solis Leave a comment

Recently, it was an incredible pleasure to enjoy a vertical wine tasting of J Davies Cabernet Sauvignon from Diamond Mountain, Napa Valley. Schramsberg Vineyards produces this quality Cabernet Sauvignon from their historic estate, Diamond Mountain vines. The wine is made from vines planted in three different parcels (42 acres total) ranging from 500 to 1,000 feet in elevation on the western slopes of Diamond Mountain. These are the southernmost vineyards in the Diamond Mountain District AVA.

Two of the three parcels are the first hillside vineyards established in Napa Valley by original owner J. Schram in 1862. In 1994 patriarch Jack Davies decided to replant the hillside vineyards planted initially with Chardonnay and Pinot Noir with Bordeaux varieties (Cabernet Sauvignon, Merlot, Malbec, and Petit Verdot) Their first Cabernet Sauvignon vintage was released in 2001 and has received critical acclaim ever since. The wine honors Jack Davies memory who died in 1998, three years before the first release.

J. Davis Cabernet Sauvignon Vertical

2002 J. Davis Cabernet Sauvignon:

(97% Cabernet Sauvignon and 3% Malbec) This wine has intense aromas of red cherries, candied dark berries, spice, herbs, and oak. The oak is fully integrated, and the tannins are still firm, but the ripe blackberry, dark cherry, plum, and red currant flavors are all present with mocha, black pepper, and vanilla notes. This is Diamond Mountain Cab at its most elegant expression.

2005 J. Davis Cabernet Sauvignon:

(80% Cabernet Sauvignon, 12% Malbec, 8% Petite Verdot) Exhibits aromas of ripe black cherry, dark berries, and cranberry combined with sweet tobacco, vanilla custard, and earthy mineral with floral, spices, green pepper, and pencil shavings notes. On the palate, this wine felt well-balanced and structured with lush flavors of dark berries, dried plums, cinnamon, sweet vanilla, licorice, and hints of coconut and dark chocolate. The tannins are still going strong but getting mellow and letting the fantastic fruit flavors show off. The finish is long with velvety tannins, dark fruit, and mineral flavors. With more years on the bottle, this wine will keep developing beautifully, becoming more opulent than elegant.

2006 J. Davies Cabernet Sauvignon:

(79% Cabernet Sauvignon, 15% Malbec, 6% Petit Verdot) Expressive aromas of blackberries, red currant, plum, licorice and mountain vegetation with a nice touch of oak. On the palate, you can taste ripe raspberry, rhubarb jam, black pepper, Italian herbs, and bacon. This wine shows great complexity in aromas and flavors developed over bottle aging. It is an elegant wine that probably was a little tight in tannins when young but mellows down beautifully on the bottle to slightly sweet but refined tannins. This Cabernet shows excellent acidity and fruit ripeness. This Cabernet Sauvignon it has a subtle finesse that makes it outstanding paired with food. Try this wine with a medium rib-eye grilled steak with garlic parmesan mash potatoes and roasted beets. This well-crafted wine will keep developing great aromas and flavors at least for another decade in the bottle.

2007 J. Davis Cabernet Sauvignon:

(84% Cabernet Sauvignon, 12% Malbec, and 4% Petit Verdot) This wine opens with a fragrant bouquet of dark fruit (cherry, berries, black currants) and goes on with tobacco, black tea, incense, spice, sweet vanilla, and earthy notes. On the palate, this wine feels sophisticated and with a firm texture from the still, fierce tannins. You can enjoy flavors of black cherry jam, ripe dark berries, currant, cinnamon, black pepper and hints of oak. The finish is long and refined with notes of vanilla, cassis, and oak. This Cabernet shows structure and balance, it will continue to age gracefully and develop for a few decades to come. This wine will pair great with roasted lamb chops over creamy mash potatoes topped with sautéed wild mushrooms.

Davies Vineyards consistently produce elegant, well-balanced long-live Cabernet Sauvignon. Looking forward to more vintages to come. Cheers!

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Memorable wine pairing dinner with SommSelect

November 3, 2017 Edgar Solis Leave a comment

Enjoying food and wine is one of our favorite pleasures in wine country. Having the SommSelect team select wines for dinner at The Corner Napa, a memorable wine pairing dinner. The night started with a generous pour of Champagne Andrė Clouet, Grande Réserve, Grand Cru Brut. Darling is 100% Pinot Noir bubbly, with an expressive aroma of golden apples, freshly baked croissant, and hazelnuts.

The bubbles tingle on your palate with sparks of minerality and pleasant acidity. This Champagne shows tropical fruit, fresh red berries, and hints of yeast. The perfect overture for the harmonious symphony of food and wine just peeking around the corner.

The first course,

Little Gem Burrata-stone fruit, hazelnut dukkah, creme fraiche. Paired with 2016 Caravaglio, “Infatata” Malvasia Blanca, Salina island, Sicily. Italy. This Malvasia is sultry with aromas of white flowers, tropical fruits, and lemongrass. Pleasant acidity on the palate with flavors of passion fruit, and ripe nectarine, with hints of sea salt and fresh herbs. This food and wine combination was spot on, very playful texture and bright flavors.

The second course,

Corn Agnolotti, creamed corn “espuma”, spinach, sorghum. Paired with Saumaize Michelin 2014 “Vignes Blanches” Pouilly-Fuissé, Burgundy, France. A 100% Chardonnay that shows a vibrant golden yellow color. This elegant wine fermented in neutral oak goes through full malolactic fermentation.

This wine entices you with Granny apple, ripe peach, and Anjou pear with hints of pomelo. It shows lovely creaminess on the palate, pleasant acidity, and flavors of ripe pears, baking spices with hints of caramel and crushed slate. This Pouilly-Fuissé was a perfect companion for this creamy pocket of pasta. The touch of corn kernels and “espuma” felt exceptional with the silky texture and luscious creaminess of the wine.

Beef Shortrib pomme purée, garden carrots, and cipollini onion, we added the optional shaved foie gras. Paired with 1990 Olga Raffault Chinon, “Les Picasses” Loire Valley, France. We were delighted with this “gem of a wine.” This wine aged beautifully showed a fragrant perfume of rose petals, ripe red wild berries, tea leaves, and wet slate.

This Chinon has velvety tannins, generous acidity, and beautiful layers of flavors; raspberries, dried mushrooms, red currant, and black pepper. This wine and food pairing was right on point, the pleasant acidity, fruit notes, and hints of earth on the wine complemented the savory flavors, creamy notes, and hints of umami added by the shaved foie gras on the dish. One, if not the most superb, wine and food pairing experience yet.

This wine and food pairing was right on point, the pleasant acidity, fruit notes, and hints of earth on the wine complemented the savory flavors, creamy notes, and hints of umami added by the shaved foie gras on the dish. One, if not the most superb, wine and food pairing experience yet.

The fourth course,

Panna Cotta, Point Reyes Toma cheese, pistachio pain de gene, riesling gelée, pickled blueberry, orange zest. Paired with Rare Wine Company Historic Series “Boston Bual” Non-Vintage Madeira, Portugal.

What an excellent Madeira, restrained sweetness, cinnamon, star anise, and cloves with layers of roasted hazelnuts, orange peel, and fig compote. Another outstanding wine and food marriage. This savory dessert with hints of sweetness plays along well with the lightly sweet taste, stimulating acidity, and long dry finish of the wine.

Ian Cauble — IAN CAUBLE, MASTER SOMMELIER

This four-course wine and food adventure was the result of an exceptional collaboration between Chef Dustin Falcon at The Corner Napa, Master Sommelier Ian Cauble, and David Lynch from SommSelect. We are looking forward to the next food and wine experience. SALUD!

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A memorable pairing with 2012 Kenzo Murasaki #winePW

March 10, 2017 Julie Santiago 4 Comments

As part of this year’s “Open That Bottle Night 2017” event, we decided to open a bottle of 2012 Kenzo Murasaki and pair it with a bacon-wrapped Filet Mignon. We imagined it would be a good pairing, but it was one of the most memorable pairings we have done, one for the books!

Open That Bottle Night is an annual national event every last Saturday of February, dedicated to ensuring that those bottles of fine wine put away for a special occasion are used and enjoyed. The event was organized in 2000 by “Tastings” columnists Dorothy J. Gaiter and John Brecher. In a way, it is a day declared to make sure that you indeed find that “special occasion.” This year we looked at our cellar and decided that we were going to venture into opening one of our most prized bottles.

About Kenzo Murasaki

2012 Kenzo Murasaki is a proprietary red blend made by famous Napa Valley winemaker Heidi Barrett. The 2012 vintage of Murasaki is a prominent Merlot Bordeaux blend. This blend has Merlot (75.6%), Cabernet Sauvignon (18.9%), Cabernet Franc (2.4%) and Petit Verdot (3.1%). Murasaki represents nobility and elegance. This wine offers intense well-integrated oak aromas, blackberries, currants, violets, rose petals, leather, tobacco, coffee bean, cinnamon, and dark chocolate with lingering notes of black pepper, tart cranberry, and medium tannins on the palate. This is an outstanding wine with great age-ability at a suggested retail price of $250.

About the pairing

We paired Murasaki with Filet Mignon wrapped in bacon and topped with caramelized onions. Following a recipe from Ina Garten, we cooked the onions in a bit of brandy. To add insult to injury, we had it with truffle fries. Magnifique! A meal like this you don’t pair with any wine. Then again, Murasaki deserves no less. The marriage of flavors is a play in your palette. The pleasant tannins from the wine were a perfect compliment to the richness and tenderness of the Filet Mignon, and both food and wine enhanced each other.

About Kenzo Estate Winery

Edgar Solís Photo

Kenzo Estate Winery is located on the slopes of Mt. George in the southeastern part of Napa Valley. The Estate lies hidden in the upper meandering ways of Highway 121. A scenic pathway through unspoiled preserved areas and Leoma Lake leads the way to breathtaking rolling hills planted with perfectly manicured vines. This beautiful Estate is worthy of a visit by every wine lover.

Kenzo Estate’s exquisite wines combine three major influences: fruit expression, careful vineyard management, and masterful winemaking. The winery is nestled in a valley at 1,550 feet. The Estate encompasses 3,800 acres, of which only four percent is dedicated to the growing of Bordeaux varietal wine grapes.

Napa Valley wines distinguish themselves from many others around the world. Unique terroir gives this American Viticultural Area an advantage over many others. It is refreshing to see Estate Wineries taking a different approach to grape growing. Wine connoisseurs know that mountain and valley fruit provide different characteristics and nuances to wines, derived from differences in altitude, sun exposure, and geologic soil content. Not only does the location of this Estate distinguish the wines, but cultural influences in the approach of treating the grapes, its surroundings, and winemaking make Kenzo Estate Winery unique in beauty and quality.

Estate Experience

The Estate fruit expression results from the estate’s elevation, cool climate, and extended growing season. Harvest at Kenzo Estate occurs later than Valley floor vineyards, where temperatures are often warmer. Mountain vineyards also benefit from a wider diurnal temperature difference. A longer growing period allows evenly ripening, while higher diurnal temperatures help with acid preservation.

Carrying the fruit for a few extra weeks allows the Kenzo Estate vines time to complete the complex process toward ideal maturity. Each block is planted to maximize the vine’s varietal characteristics with ideal soil and individual care that reflects the high quality of the Estate’s wines.

A visit to Kenzo Estate starts with a warm greeting and a glass of Asatsuyu, a crisp and delicate Sauvignon Blanc. The visit includes a ninety-minute wine tasting and a tour of the grounds and wine cave. The beautiful and elegant Tasting Room embraces its surroundings in a balance between nature and architecture, filling you with awe and anticipation. While you taste a glass of Asatsuyu, you get to enjoy a walk among the Estate vines and a visit to state-of-the-art white and red wine production facilities constructed in the style of a traditional California barn.

Your visit continues at the wine cave, where the wine aging magic happens. The cave entrance sits directly behind the winery structures, in balance with the surrounding landscape. Inside, French oak barrels are lined up with precision, lent to a detailed method of inspecting wines during aging. Sitting in peace, the Estate wines get to rest and age undisturbed for up to twenty months in new and used French oak barrels.

Back in the Tasting Room, you get to sip through more Estate wines while enjoying you’re view of the vineyards.

About Kenzo’s Winemaker

Kenzo Estate celebrated Winemaker Heidi Barrett brings her signature wine style honoring the sense of place and respecting vineyard heritage and vintage personality, she draws on her intuitive connection with Kenzo Estate, which began as a youth when honing her equestrian skills on the mountain trails.

Heidi Barrett grew up in the Napa Valley and is the daughter of California winemaking pioneer Richard Grant Peterson. Heidi even spent much of her childhood riding horses in Wild Horse Valley, today’s Kenzo Estate. After graduating from U.C. Davis in 1980 with a Bachelor’s Degree in Fermentation Science, she went to work for Justin Meyer at Franciscan Vineyards and Silver Oak Cellars.

In 1988, Heidi took her talents to the next level as a Winemaker for Dalla Valle by creating wines that achieved “cult” status. Her powerful yet elegant, Cabernets from Dalla Valle Vineyards, including “Maya,” a proprietary blend, received perfect 100-point scores in two consecutive vintages (“92 and ”93) from Robert Parker. In 1992, she began making wine for Screaming Eagle. The 1992 and 1997 vintages garnered perfect 100-point scores from Parker as well, which, when added to the two perfect scores at Dalla Valle, established her on a level that few winemakers ever achieve.

In 2000, a 6-liter bottle of the 1992 Screaming Eagle set a world record for the highest price ever paid for a single bottle of wine at the Napa Valley Wine Auction, selling for $500,000. Robert Parker proclaimed her the “The First Lady of Wine,” and TIME magazine dubbed her “The Wine Diva of Napa Valley.”

Check out what other special bottles of wines our fellow #WinePW bloggers opened during Open That Bottle Night 2017:

Wendy from A Day in the Life on the Farm will post “How #OTBN happens while on vacation in Dominica“

Jen from Vino Travels will share “Baked sausage rigatoni with Vignavecchia Chianti Classico Riserva“

Sue from A Palatable Pastime is pairing “Pork Carnitas with Saint Cosme Cotes-Du-Rhone“

Michelle from Rockin Red Blog is writing about “South of the Border for Open That Bottle Night“

Cindy from Grape Experiences is posting “Wine and Dine: Two New Zealand Pinot Noirs and One-Pan Chicken“

Camilla from Culinary Adventures with Camilla is pairing “Red Wine Chorizo + 1994 Argyle Reserve Oregon Pinot Noir“

Nancy from Pull That Cork will post “Our OTBN Celebration: The Château Léoville-Las Cases Stole the Show“

Lori from Dracaena Wines is sharing” Wine is in Boxes. It’s OTBN. Still turned out to be a night not to miss”

Martin from ENOFYLZ Wine Blog will post “Batting A Thousand for OTBN Vol 8- A Celebration With Friends“

Jill from L’occasion is opening “A Gigondas from the Cellar“

Gwendolyn from Wine Predator is posting “Cheers to Open That Bottle Night 2017 with Champagne from Bollinger“

David from Cooking Chat is posting “Shiitake Beef Stew with a Special Wine“

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Stags Leap District extraordinary Cabernet

November 17, 2016 Edgar Solis Leave a comment

Stags Leap District’s winemaking history goes back to the mid-1880s with the establishment of Occidental Winery off Silverado Trail. Today is home to Regusci Winery. The Phylloxera outbreak and Prohibition killed the booming wine industry in the region. By 1961 pioneer Nathan Fey planted the first Cabernet Sauvignon vineyards in the Stags Leap District. From 70 acres jumped to over 34,000 acres planted to Cabernet Sauvignon in California today. In 1973 the Judgment of Paris exposed Stags Leap wines to stardom. In a blind tasting, nine renowned French wine judges choose the 1973 Stag’s Leap Wine Cellars Cabernet Sauvignon over well-known French producers such as Mouton-Rothschild and Haut Brion.

Vertical Blind Tasting
Stags Leap District Winegrowers celebrated the House of Cab Library Blind Tasting event at Jardinière Restaurant in San Francisco. What a treat to try Cabernet Sauvignon (1991 to 2010) in a blind side-by-side tasting from this unique winemaking region. The tasting experience demonstrated the longevity and the sense of place of these exceptional Cabernet Sauvignon. These wines revealed a great balance between acid, fruit, and tannins. Great fruit character, pleasant spiciness, wood nuances, velvety texture, and a long finish.

From the blind library tasting, some of my favorites are 1992 Clos Du Val, 2007 Terlato Family Vineyards, 1995 Stag’s Leap Wine Cellars, 2005 Isley Vineyards, 2008 Baldacci Black Label, and 2008 Quijote SLD.

House of Cab Blind Tasting House of Cab Stag's Leap District

Pictures by Edgar Solis Photo

Walk Around Tasting
At the walk-around tasting, the participating wineries shared a variety of wines, including Sauvignon Blanc, Chardonnay, Pinot Noir, and Petit Syrah.

This a unique chance to talk to vintners and winemakers about how they grow and craft their wines. From Stag’s Leap Wine Cellars, Director of Vineyards Operations Kirk Grace shared how they achieved green certification on their 142 acres of Estate vineyards by adhering to sustainable practices. “At Stag’s Leap Wine Cellars, we put quality vs. quantity. Numbers are significant, but growing quality grapes and making exceptional wines is all about being in tune with the vines and down on the dirt”.

Kirk Grace, Director of Vineyards Operations For Stag's Leap Wine Cellars — Kirk Grace, Director of Vineyards Operations For Stag’s Leap Wine Cellars

Marcus Notaro, Winemaker for Stag’s Leap Wine Cellars, shared his thoughts about the 2016 harvest. “Bud break was early in Napa Valley this year and a cold season. We didn’t achieve the normal high temperature in July and August, which allowed for a prolonged hang time of the fruit. Overall, high-quality grapes are in our vineyards. The grapes ripened evenly with lower-than-normal yield but tasty berries. An interesting fact for this harvest is that the grapes from the cooler areas like Coombsville ripened at the same rate as the warmer areas like St. Helena.”

Michael Beaulac, Winemaker for Pine Ridge, shared the 2013 Cabernet Sauvignon from Stags Leap District, the 2014 Cabernet Sauvignon Napa Valley, and the 2014 Carneros, Napa Chardonnay. All well-balanced outstanding wines. Michael has 25 harvests under his belt, he joined Pine Ridge back in 2009, and he came aboard with high expectations of showcasing the 200 acres of estate vineyards and 12 properties within five Napa Valley appellations. He enjoys creating wines that are unique to their terroir, as well as combining the various qualities of several vineyards into a harmonious blend.

Michael Beaulac, Winemaker for Pine Ridge Vineyards

Pictures By Edgar Solis Photo

Overall, The House of Cab Stags Leap District tasting event showed that top-quality grapes treated respectfully produced formidable wines for every taste. I share my experience with some favorite wines below.

1992 Clos Du Val Stag’s Leap District Cabernet Sauvignon: Still going strong, with aromas of ripe red fruit, vanilla, allspice, leather, and hints of rose petals. On the palate, it feels luscious with an elegant texture and flavors of ripe dark berries, dark cherries, brown spices, and a touch of sweetness and green tea. The suggested retail price is $70.

2015 Stag’s Leap Winery Viognier: Bright acidity with ripe stone fruit, honeysuckle, and kiwi. This Viognier finished clean with hints of passion fruit and guava. The suggested retail price is $32.

2011 Quixote Petite Syrah: This wine shows Star Anise, ripe plum, dark berries, and coffee bean aromas. On the palate, this Petite Syrah feels full body with substantial but smooth tannins. The suggested retail price is $80.

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New Tasting Salon and Atelier by JCB

May 15, 2016 Julie Santiago Leave a comment

Photo, Julie Santiago

JCB by Jean-Charles Boisset opened its new Tasting Salon and Atelier in the town of Yountville, the heart of Napa Valley, in February 2016. The new local is all about fabulous wines and a luxurious lifestyle. The adjoin Atelier by JCB is all about the most enticing high-end gourmet foods from around the world, all wrapped in extravagant and surrealist décor.

The Tasting Salon encompasses the unique JCB approach that unites exclusive Napa Valley and French wines, luxury, and style that evokes surrealism. The JCB collection of Napa Valley wines is featured in three distinctive flights: the Premium Collection, the JCB Touch Interactive tasting at the digital touch table, and The Surrealist flight. It includes a first-of-its-kind interactive wine-tasting experience at a digital touch table created exclusively for the tasting salon by Ideum. It offers, as well, wines preserved and served from Napa Technology wines stations, an electronic wine serving station. It is a vibrant, luxurious, and uniquely designed tasting room that reflects and embraces the art of living elegantly, with retail pieces curated by Proprietor Jean-Charles Boisset.

The JCB Tasting Salon features a retail boutique that showcases the finest luxury goods from around the world, including JCB’s custom-designed jewelry collection, candles, and perfumes. Also includes a collection of luxury goods from Lalique (crystal), Baccarat (crystal), Christofle (silver), and Bernardaud (porcelain), to name a few, and books from Taschen, Assouline, Rizzoli, Abrams, and Chronicle Books.

Inside the JCB Tasting Salon, you will also find the “Surrealist Boutique,” featuring Jean-Charles’s personally designed jewelry and Surrealist wines. The Surrealist Boutique includes an intimate tasting experience inspired by the jewelry-adorned Surrealist wine in a private lounge where wine tasting occurs atop a glass bar that showcases the JCB collection of jewelry. The Surrealist wine and the vessel where the elixir is held are a piece of art and the inspiration for the Surrealist Boutique at the JCB Tasting Salon.

Boisset also launched into the world of gastronomy with the unveiling of Atelier by JCB, a gourmet “epicerie” adjoining the JCB Tasting Salon, which offers a curated assortment of gourmet delicacies sourced locally from Napa and Sonoma alongside the best international producers from France, Italy, Spain and more. It offers salts, peppers and spices, mustards, honey, olive oil, and vinegar from Boisset’s winery estates, smoked salmon, caviar, anchovies, truffles, Foie gras, terrines, charcuterie, more than 120 cheeses, chocolate, specialty teas, and coffees. The Atelier by JCB is heaven for the Epicurious in all of us! Who can resist splurging and bringing home some Pata Negra Iberico Chorizo, truffle honey, Pinot Noir Mustard, Foie gras, caviar, or a fabulous cheese like Taleggio, Mt. Tam, Tome de Savoie, or Rabiola Lombardia? The Atelier even offers the signature Poilâne bread loaf from the famous Poilâne Bakery, flown from Paris every Thursday!

The location of the Tasting Salon and Atelier by JCB couldn’t be more fitting. In the heart of Napa Valley, the Town of Yountville is home to some of the best restaurants and hotels in California Wine Country, and the perfect backdrop to showcase JCB wine collection, specialty products, and luxury goods.

The JCB Tasting Salon and Atelier by JCB are open daily from 11:00 a.m. to 7:00 p.m. at 6505 Washington St, Yountville, CA. For more information regarding wines, reservations, and membership opportunities, visit their website.

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Grgich Hills Estate Winery Story

May 3, 2016 Julie Santiago Leave a comment

Photo by Edgar Solis

Grgich Hills Estate Winery, located within the acclaimed American Viticultural Area of Rutherford, Napa Valley, planted its roots on Independence Day 1977. However, its story starts earlier than that. While the Judgment of Paris may have launched the seeds of the winery, the story begins with Miljenko “Mike” Grgich in Desne, Croatia, many years earlier, where he was born.

Mike is the youngest of eleven children, raised among the vines where his family grew grapes and produced wine. Though Croatia became part of the Soviet Union Communist Bloc after World War II, that didn’t deter him from pursuing his passion for Enology. He studied at the University of Zagreb, Croatia (then Yugoslavia), where he learned about California’s winemaking potential and dreamed of becoming a winemaker in California. Fearlessly and courageously embarked on a trip that brought him from Germany to Canada and finally to the United States to realize his dream.

Mike arrived in Napa Valley in 1958. He started to work for Lee Stewart, owner of Souverain Cellars. Later, he joined Brother Timothy at Christian Brothers and then André Tchelistcheff at Beaulieu Vineyard, the most knowledgeable winemaker known as “The Maestro” and Mike’s mentor. Next, joined Robert Mondavi at his new winery, where he helped craft the award-winning 1969 Cabernet Sauvignon that put Robert Mondavi on the map. In 1972, he became the winemaker and limited partner of Chateau Montelena, where he brought and applied his knowledge and expertise to produce the 1973 Chardonnay that shocked the wine world.

It is almost 40 years since California wines won the May 24th, 1976 blind tasting that stunned French judges, the 1976 Judgment of Paris. The tasting was organized by Steven Spurrier, a wine expert from England who ran a fine wine shop in Paris, who decided it would be fun to organize a blind tasting to coincide with America’s Bicentennial celebrations in 1976. The results of the blind tasting revolutionized the wine world and established Napa Valley’s reputation as a world-class wine region. To the French surprise, the 1973 Chateau Montelena Chardonnay, crafted by Mike Grgich, scored 132 points, the highest in the competition. California white wines won first, third, and fourth places, and first place in the red wines blind tasting.

The Judgment of Paris helped to propel California’s wine industry and paved the way for Mike to realize his lifelong dream of owning his winery. After his victory, Mike sat down with Austin Hills and his sister, Mary Lee Strebl, from the Hills Bros. Coffee family, and on Independence Day 1977, they gave birth to Grgich Hills Cellars. The Winery began producing wines immediately, and their first crush of Chardonnay grapes was on September 5, 1977.

In 1995, Mike returned to his native Croatia to receive his degree in enology and viticulture, forty years after deserting the Communist regime to realize his lifelong dream to be a winemaker in California. In 1996 he opened Grgić Vina Winery in Croatia, his homeland, producing Plavac Mali, red wine, and Posip, white wine.

In 2000 and 2001, Mike also contributed to discovering the origins of California’s Zinfandel, tracing it back to his native Croatia with the help of the University of California Davis Professor and winemaker Dr. Carol Meredith and the collaboration of his Alma Mater University of Zagreb. Though originally thought it was related to the Croatian native vine of Plavac Mali, further DNA studies revealed that the Croatian vine Crljenak Kaštelanski is genetically the same as California’s Zinfandel.

Though Grgich Hills’ pride and joy is the Chardonnay, its wine repertoire has grown to include Sauvignon Blanc, Cabernet Sauvignon, Zinfandel, Merlot, Petite Sirah, Petite Verdot and a dessert wine Mike called Violetta, after his daughter, Violet.

Grgich Hills Estate’s vision has grown, and now they own 366 acres of top vineyards in Rutherford, Yountville, Carneros, American Canyon, and Calistoga. Organic farming is a staple in all the vineyards, using no artificial fertilizers, pesticides, or herbicides and relying on wild yeast fermentation in the winemaking production. As Mike often says, “From our vineyard to your glass, naturally!”

Today, Grgich Hill Estate remains committed to making distinctive wines with quality, consistency, and longevity.

Grgich Hills Estate Wines

2012 Napa Valley Chardonnay

Mike Grgich has been called “The King of Chardonnay” for a well-deserved reason. Though the Judgment of Paris planted the seed for his recognition, there was no accident why the 1973 Chardonnay won over French palettes. This wine is crisp, with aromas of apples and melon and a delightful nutty hint. A note of honey offers an unforgettable long-lasting luscious finish. The suggested retail price is $43.00.

2013 Napa Valley Fumé Blanc

This wine offers tropical notes and a touch of minerality with great balance and bright acidity for a lingering mouth-watering finish. The suggested retail price is $30.00.

2012 Napa Valley Cabernet Sauvignon

This wine is rich, complex, and a distinctive Napa Valley Cabernet coming from Yountville, Rutherford, and Calistoga vineyards. It offers aromas of black fruit, violets, cherry, and cigar. The palette offers the notorious Rutherford dust sensation that we have learned to recognize. This Cabernet is worthy of aging if you have the patience to do so! Suggested retail price is $65.00.

2011 Napa Valley Zinfandel

This wine is produced by Calistoga Miljenko’s Vineyard. It is a sinfully delicious fruit-forward wine with aromas of red and black fruit, yet earthy and elegant. It rounds up in your mouth with great balance and warmth. The suggested retail price is $35.00.

2011 Napa Valley Merlot

This wine is a Merlot that stands out like a Cabernet! The fruit is mostly from Carneros and American Canyon Vineyards, and it is made in the Cabernet Sauvignon style. It is dry, earthy, textured, and robust. It offers black fruit aromas, yet it has a savory component. The suggested retail price is $47.00.

2011 Yountville Selection Cabernet Sauvignon

This wine is produced from Cabernet vines that are 50 years old. It has rich aromas of black fruit, violets, and licorice, with an incredibly smooth and round finish. A must-have wine! The suggested retail price is $185.00.

2012 Napa Valley Late Harvest Violetta

A late-harvest wine produced mostly from Sauvignon Blanc and Riesling, with some Gewürztraminer. This wine offers a delicate balance of acidity and sweetness. It offers aromas of pear, citrus, and honey and a well-balanced finish. This is not a “one-dimension” dessert wine; expect a mouth-watering finish that will leave you asking for more! The suggested retail price is $85.00.

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Premiere Napa Valley 2016 E-Auction lots

January 25, 2016 Julie Santiago Leave a comment

Edgar Solís Photo

Premiere Napa Valley (PNV) is the must-attend trade event of the year! Since 1997, retailers, restaurateurs, hoteliers, club managers, and wholesalers representing the breadth of wine professionals gather in America’s leading wine region in mid-February for what has become widely known as “the best week of the Napa Valley wine business.” The region’s top winemakers offer ultra-boutique wines to the trade, crafted in as few as 60 and never more than 240 bottles, exclusively for the PNV brand.

Each PNV wine is created only once. At the auction, 225 different wineries offer futures only to the wine trade—individual restaurateurs and wine retailers—so they have unique and some of the best wines made from America’s leading appellation. Each wine is a “one-of-a-kind” and will not be found in the market except by the wine sellers who secure unique wines via the annual trade auction. The winemakers take an out-of-the-box approach, often using varieties they may not bottle as a stand-alone. These wines are innovative and showcase the region’s sense of exploration in fine winemaking.

On January 15th, 2016, the Napa Valley Vintners (NVV) nonprofit wine trade association announced that as part of this year’s annual PNV, the NVV is introducing the sale of twenty-five PNV lots exclusively online. The other 200 lots will go on the auction block at the sold-out event, taking place at The Culinary Institute of America at Greystone on February 20. Bidding for the new E-Premiere Napa Valley Online Auction opens Friday, February 19 at 8 a.m. PST to pre-registered licensees anywhere in the world. Look for E-Auction wines from Beaulieu Vineyard, Ca’ Momi, Domaine Chandon, Sterling Vineyards, Chateau Boswell Winery, Sequoia Grove Winery, Corison Winery, and Elizabeth Spencer, among others. To preview the description of all 225 lots offered at the auction this year, visit PNV’s website.

Hundreds of top wine traders will gather in Napa Valley for tastings, social gatherings, and networking events as Napa Valley vintners roll out the red carpet to greet their best customers at the main event at The Culinary Institute of America at Greystone. The funds raised support the association’s work to promote, protect, and enhance the Napa Valley appellation. This year the anticipation builds as the Online Auction will allow other trade members around the world to have access to some PNV lots.

During this time of the year, the Valley exudes high festive energy. Wineries and wine organizations like Atlas Peak, Appellation St. Helena, Spring Mountain District, Oak Knoll Vintners, Oakville Winegrowers Association, Stags Leap District Winegrowers, Rutherford Dust Society, Coombsville Vintners, and Growers will join efforts to showcase the best of Napa Valley with tastings open to the wine trade during the days preceding the main auction event. Also, don’t forget special engagement gatherings like Napa Gras! at Raymond Vineyards. A unique opportunity to taste hundreds of Napa Valley wines. The professional networking peer-to-peer and amongst the vintners is often compared to a homecoming for Napa Valley’s finest ambassadors.

Complement the tasting with professional development seminars, a unique Vintage Perspective Tasting, and countless intimate at-winery open houses and educational tastings, and you’ve got all the right ingredients for a fantastic time in Napa Valley, just for members of the wine trade.

For members of the trade not able to attend the PNV auction event, electronic bidding will be open to pre-registered licensees anywhere in the world from Friday, February 19, at 8:00 a.m. PST through Saturday, February 20, at 6:00 p.m. PST. For more information about how members of the wine trade can register for the E-Premiere Napa Valley Online Auction, visit the NVV website.

The NVV nonprofit trade association has been cultivating excellence since 1944 by inspiring more than 525 members to consistently create wines of the highest quality, to provide environmental leadership, and to care for the extraordinary place they call home.

Friends and Neighbors Tasting Event at Auberge du Soleil (Edgar Solís)

Premiere Napa Valley 2015 Appellation St. Helena tasting at Raymond Vineyards. (Edgar Solis)

Coombsville Vintners and Growers Tasting Event (Edgar Solís)

Premiere Napa Valley – 2015 Premiere Napa Valley wines, Rutherford Dust Society special bottlings and a light brunch at Peju Province Winery. (Edgar Solis)

Premiere Napa Valley 2015 – Vintage Perspective Tasting at the Culinary Institute of America. (Edgar Solis)

Premiere Napa Valley – View of Oakville mustards along Hwy 29. (Edgar Solis)

Premiere Napa Valley – Far Niente Winery will host the Oakville Winegrowers Association trade wine tasting again this year. (Edgar Solis)

Premiere Napa Valley – Napa Gras! No other party represents the festive mood of PNV week in Napa Valley. Special engagement hosted by Jean-Charles Boisset at Raymond Vineyards. (Edgar Solis)

PrPremiere Napa Valley – Napa Gras! No other party represents the festive mood of PNV week in Napa Valley. Special engagement hosted by Jean-Charles Boisset at Raymond Vineyards. (Edgar Solis)

Premiere Napa Valley – Napa Gras! No other party represents the festive mood of PNV week in Napa Valley. Special engagement hosted by Jean-Charles Boisset at Raymond Vineyards. (Edgar Solis)

PrPremiere Napa Valley – Napa Gras! No other party represents the festive mood of PNV week in Napa Valley. Special engagement hosted by Jean-Charles Boisset at Raymond Vineyards. (Edgar Solis)

Premiere Napa Valley – Napa Gras! No other party represents the festive mood of PNV week in Napa Valley. Special engagement hosted by Jean-Charles Boisset at Raymond Vineyards. (Edgar Solis)

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Variety’s 10 to Taste at NVFF 2015

November 20, 2015 Edgar Solis Leave a comment

Variety’s 10 to Taste, fascinating wine and food event, following the opening of the Fifth Annual NVFF (Napa Valley Film Festival), with the showing of SOMM: Into the Bottle, the sequel of Somm, this past Wednesday, November 11. On November 12, we had the opportunity to taste ten distinctive bites of flavor. Original interpretations of food inspired by film scenes in iconic films such as The Godfather, Julie & Julia, Pulp Fiction, and Ratatouille.

Under a tent at the Riverfront Promenade at Napa River Inn, guests strolled, trying flavorful bites from local chefs along extraordinary Napa Valley wine selections that included Beringer, Etude, and Brut Champagne from Pipper Heidsieck. On a chilly, beautiful morning in Downtown Napa, guests enjoyed a variety of flavors and original interpretations from the participating chefs.

At station #9, Chef Evan Dodge surprised us with his spin of a cheeseburger tartare inspired by the Royale with cheese scene (John Travolta and Samuel A. Jackson) from the movie Pulp Fiction. A very small bite but full of flavor. A crispy cheese nest with beef tartare, mushrooms, rock salt, and crunchy seeds. We enjoyed this culinary creation with The Beringer 2012 Quantum Red Blend.

At station #7, Chef Tim Brown delighted us with his spin on the Cuban sandwich, inspired by the movie Chef. A flavorful Cuban croquette, roasted pork shoulder, black forest ham, aged Gruyere, and beer mustard. A savory sample of classic Cuban cuisine with an original touch. Love pork and Pinot, pleasant on the palate paired with Etude Pinot Noir, Grace Benoist Ranch Carneros. A match made in heaven!

At station #10, Chef Heather, inspired by the movie Ratatouille offered us her twist of Five spice pork with Asian Ratatouille in a Macadamia nut cup. A luscious combination of flavors that paired well with the 2013 Beringer Luminus, Oak Knoll District Chardonnay. This well-balanced Chardonnay was also enjoyable with the pan-seared scallop in Saffron Bisque inspired by the movie, Mostly Martha. An exquisite culinary creation by Chef Anwar Herron on station #8.

At station #4, Chef Elizabeth Binder spiced us up with her Peri-Peri prawns with apricot chutney & cilantro yogurt, inspired by the movie Burnt. The Pipper Heidsieck Champagne was the perfect match for this dish, cutting the spiciness slightly.

After enjoying the exquisite chef interpretations from the ten movies, we had the opportunity to listen to a distinguished panel that discussed current culinary trends, opportunities, and challenges in the industry today. Panelists included Chef Bobby Flay, Emmy Award-winning television personality, and NYT Bestselling author; Emilie de Ravin. Lee Schrager, Vice President Corporate Communications & Events, Southern Wine & Spirits, and founder of South Beach and NYC’s Wine & Food Festivals; Kevin Pang, Chicago Tribune food writer and director of For Grace. Variety’s Steve Chagollan moderated the panel.

Chef Bobby Flay shared some food industry thoughts with us. When asked: What do you think the next food trend will be? Chef Flay, “The United States food scene has been behind on food trends for so long, but we are finally catching up. You never know what the next food trend is going to be. At my newest restaurant Gato, our top seller entrée is a vegetarian dish, as well as four top-seller appetizers. When asked, What is your perfect burger? Chef Flay said, “For me, the perfect burger should be 80% meat and 20% fat, cooked on a sizzling griddle or pan. It should be very crispy on the outside and medium-rare in the center. It needs to have two pieces of the cheese completely melted on top.”

The panel agreed on how social media dramatically changed the decision-making in which restaurant to visit. Nowadays, everyone is a wine critic and voices their opinion on platforms like Yelp, Open Table, Trip Advisor, Facebook, and others. Restaurants must pay attention to the details and be sure that guests have the optimal dining experience.

Variety’s 10 to Taste, Napa Valley Film Festival 2015

Variety’s 10 to Taste, Napa Valley Film Festival 2015 , Menu

Chef Evan Dodge, Smoke Open Fire

Royale with cheese. A crispy cheese nest with beef tartare, mushrooms, rock salt and crunchy seeds.

Chef Tim Brown, Napa Palisades.

Cuban croquette, roasted pork shoulder, black forest ham, aged Gruyere and beer mustard.

Chef Heather Love and Cooking Team, FoodfromLove.com

Five spice pork, with Asian Ratatouille in a Macadamia nut cup.

Chef Anwar Herron, Touche’ Mobile Chefs.

Pan-seared scallop in Saffron Bisque.

2013 Beringer Luminus, Oak Knoll District Chardonnay

Chef Elizabeth Binder, Hand Crafted Catering

Pipper Heidsieck Champagne

Chef Jason Kupper, Heritage Eats

On the left, Chef Misty Phelps, Getting Fresh with Misty.

Chef Mercedes Ross, Lady & The Vine.

Seafood Risotto

Variety’s 10 to Taste, Napa Valley Film Festival 2015

Chef Barry Shinyo, Raeset Asian Grill and Craft Brew

Chef Evan Dodge, Smoke Open Fire

Variety’s 10 to Taste, Napa Valley Film Festival 2015

Chef Bobby Flay

Variety’s 10 to Taste, Napa Valley Film Festival 2015

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Wine tasting with Pepe Galante

November 5, 2015 Edgar Solis Leave a comment

A fun learning experience to share some wonderful wines and delightful food with Señor Pepe Galante from Bodegas Salentein. A privilege to have such an intimate experience with a humble man who is considered the father of winemaking in Argentina. We had the opportunity to chat over dinner with Pepe and Matías Bauza, Senior Brand & PR Manager for Bodegas Salentein. We met at Torc Restaurant in downtown Napa after their three-day visit to San Francisco and Napa.

Pepe is celebrating his fortieth year making wine in Argentina. Before joining Bodegas Salentein as a Leading Winemaker in 2010, Galante was in charge of winemaking for Catena Zapata Group for over 30 years while working closely with various international wine consultants. Pepe’s wine originates in Mendoza “Both my father and grandfather grew grapes and made wine. I remember sharing conversations and sipping wine with both of them and enjoying my grandma’s cooking over Sunday dinner from an early age.”

Pepe educated us about the origins of winemaking in Argentina. The first widely grown grapes were the “Uva Criolla,” Mission Grape, and Italian Varietals. Later on, The Malbec grape from France came through Chile, becoming the iconic grape from Argentina. Pepe shared with us, “I made my first wine at 24 years old. I attended the Enology School at the Universidad Juan Agustin Maza (UJAM). Here I had the fortune to meet a great professor, Francisco Oreglia.”

Professor Oreglia was a great mentor for Pepe and many others in Argentina wine country. Oreglia is the author of the first books to focus specifically on winemaking in Argentina. Pepe said: “Professor Francisco Oreglia was the inspiration for many young winemakers in Argentina. He produced the first manual of Argentinian enology in the 1970s and is still in use today. “Pepe considers him an innovator who introduced new techniques in winemaking to Argentina.

“Before the 1990s, no one in Argentina invested in new oak barrels. Wineries kept using 40-year-old barrels over and over, resulting in poor quality wines with limited longevity and maderized and oxidized flavors. 90% of the wines In Argentina were consumed locally, with little interest in exportation. In the early 1990s, the wine industry in Argentina adopted new grape-growing and wine-making techniques. Thanks to the new drip irrigation techniques from Israel, vines were growing in areas impossible before.” Pepe shared with us. After modernization, Argentina’s wine industry caught the attention of European markets. French and Dutch companies took notice of the great potential for quality Argentinian wines and invested in the rapidly growing wine industry.

Pepe Galante learned from the new studies on barrel aging that compared French vs. American oak and barrel charring techniques; conducted by pioneer Robert Mondavi. “Today is hard to differentiate between quality American and French oak. French is rich in tannins and imparts a silky texture to the wine. American oak gives more of the light coconut and caramel aromas and flavors, contrary to French oak, you can cut the staves with the help of a mechanic saw .”

At Bodegas, Salentein Pepe Galante keeps with his Philosophy, “You can make the wine on the vine; you can imagine the wine by tasting the grapes as you go. You need to allow the fruit to shine; the oak is a gentle compliment to the wine without overpowering the fruit. I like the Burgundian Cooperages and use the same barrel toast in my Malbec that is as delicate fruit as Pinot Noir.” Since Pepe allowed for long aging in the barrel, the toast can’t be too intense. The wine has pleasant acidity, great structure, and complex character. “The micro-oxygenation gets the maximum fruit expression.”

Bodegas Salentein is located in Valle del Uco, a part of the world known Mendoza region. The Property consists of 5,000 acres, with 1,700 acres planted to vines, divided into three different estates. The estates’ “fincas” range in elevation from 3,445 to 5,577 feet. These vineyards grow at a range of elevations among the highest in the world. They benefit from pristine water and snowcap run-off, which translates to lower pH grapes, higher acidity, a high pigment in the wine, and longevity. The region’s thermal variation from day to night is 29 degrees F. The Estate encompassed five different microclimates that allow for the cultivation of Malbec, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, and Petit Verdot.

While enjoying Pepe and Matías conversation, we tried four Salentein wine selections with the exquisite dishes from Torc restaurant.

2014 Killka Collection Torrontes: Intense floral aroma with Meyer lemon and ripe pear. Pleasant acidity and a very refreshing palate of tangerine, pear, and hints of minerality. The suggested retail price is $15.
2012 Salentein Single Vineyard Plot No.2 Chardonnay: Well-structured Chardonnay goes through malolactic fermentation. Aromas of Brioche, Crème fraîche, green apples and citric. On the palate, it feels very creamy with flavors of ripe pear, caramel, and lemon tart with hints of oak. The suggested retail price is $50.
2013 Kilka Collection Malbec: Aromas of ripe dark berries, black cherries, and violets. On the palate, this wine feels balanced between fruit, wood, and acidity. Pleasant tannins with flavors of ripe plums, figs, dark blackberries, and hints of cola. Easy to drink and food-friendly Malbec. The suggested retail price is $15.
2012 Salentein Single Vineyard Plot no.21 Malbec: Well crafted 100% Malbec with deep aromas of dark currants, blackberry, vanilla, and hints of cedar and coffee bean. On the palate, it feels velvety and smooth with flavors of rich dark fruit, cinnamon, and ripe figs with notes of dark chocolate and fresh ground black pepper. Delicious dark fruit flavor lingers on the finish. The suggested retail price is $55.

From Torc’s Chef, we started with Ed George’s tomato salad, burrata cheese, basil, melba toast, and tomato vinaigrette. Peekytoe crab cocktail, horseradish pannacotta, spicy tomato syrup, Meyer lemon and Hudson Ranch fig salad, panache, black mission, pecorino Toscano. The 2014 Kilka Torrontes paired well with the tomato burrata and fig salad. The 2012 Chardonnay was delicious with the crab cocktail.

We followed with wild herb ravioli, chanterelle mushroom, curry leaves, brown butter, pecorino Toscano, and house-made strozzapreti, blue beauty tomato, piccolo fino basil, fresh summer truffle. We enjoyed these dishes equally great with the 2012 Chardonnay and the 2013 Kilka Collection Malbec.

For the entree, we savored Alaskan halibut, saffron potato, doux des landes pepper, verbena, and piperade sauce. Heritage porchetta, squash blossom, huitlacoche corn ragoût, pearl drop onion and Schmitz Ranch beef short rib, white grits, summer beans, fennel-tomato relish, Silverado strawberries. The Halibut was the perfect dish for the 2012 Chardonnay, while the porchetta and the short rib were delightful with the 2012 Salentein Malbec.

The wines of Salentein are imported to the U.S. by Palm Bay International, www.palmbay.com.