In the Cellar

There is nothing quite as satisfying as a crisp white wine or a dry rose wine to start a meal or to accompany a warm summer afternoon. (And it’s been positively spring-like this past week in Napa, which has us thinking about that!). We love the way that our Sauvignon Blanc, Albariño, Blend 23, and Rosé have such a crisp, defined acidity that makes the fresh flavors pop!

These wines have a relatively short timeline from harvest to bottle—right around 7 months! A lot has to happen in that short amount of time: harvest, pressing, fermentation, aging in a combination of stainless steel, oak, and concrete, blending, and then cold stabilization right before bottling.

If you have been to visit us recently, you probably noticed the big tank in the corner with ice forming on the exterior. In this tank, we are holding our 2024 Sauvignon Blanc at a crisp, cold 29°F. At this temperature, tartaric acid (which is naturally produced by the grapes and ends up as a part of the wine) forms crystal-like solids called tartrates. The tartrates fall to the tank floor, allowing us to rack clean, “cold-stabilized” Sauvignon Blanc for bottling.

For Chardonnay, which has been in the barrel for over a year, most tartrates naturally fall out of solution during the aging process. We take a minimalistic approach to processing our Chardonnay and only rack (remove crystalized tartrates) twice during the aging process.

The point of all of this is to ensure that these tartrates don’t form later in the bottle as you chill it to enjoy!

In the Kitchen

Chef has a real treat in store for you with this pairing menu. It highlights vineyards from Sonoma and Napa with our most popular white wine blend and 4 different single varietals to enjoy with delectable B Bites. Some favorites are making their way back to the menu, and a brand new dish is sure to warm you from the inside out. Truly, this is another exceptional pairing menu.

Welcome Bite: Crab and apple fritter with spicy cajun aioli paired alongside Blend 23 to start your tasting

1st and 2nd Bite: A warm chicken pot pie with Calesa Vineyard Chardonnay. Up next, a flaky empanada filled with chorizo con papas and topped with coriander crema paired with Calesa Vineyard Pinot Noir.

3th Bite: A slider with a twist! A Kobe burger with red wine braised onion rings and dijonnaise alongside Sugarloaf Vineyard Cabernet Franc.

Dessert: Huckleberry Crème Brûlée with Star Vineyard Cabernet Sauvignon completes the pairing menu in perfect harmony.

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New Releases This Month

Rutherford AVA

We produce wines from specific American Viticultural Areas (AVA) to celebrate the unique terroir of Napa Valley, and Rutherford is particularly special to us. Although we don’t reside there, our winemaker, Kirk Venge, grew up in Rutherford and has an intimate knowledge of the land. From childhood adventures of riding mountain bikes through vineyards to making exceptional Cabernet Sauvignon from the rich soil, Kirk has a deep-rooted history in Rutherford, and Rutherford holds a significant place in the history of Napa Valley.

Rutherford is situated in the widest area of this fertile valley, sitting just to the warmer side of the valley’s climate seesaw between the cooler maritime influence of the San Pablo Bay and the hot, dry influence of the California inland valleys, an area known as the Rutherford Bench. This serendipitous combination of soil and climate eventually culminated in the wines that would define and influence the Rutherford style – elegance coupled with distinctively grainy tannins, which are commonly associated with the term “Rutherford Dust.” In 1941, Georges de Latour released his 1936 Private Reserve from Rutherford, which brought the region to international recognition. It was the first Napa Valley wine to be considered a premier-cru level bottling, paving the way for Napa Valley to specialize in Bordeaux-style wines.