After 19 vintages of beautiful, high scoring artisan wines, I am excited about Tuesday’s Library Release. Club Members get first shot and their 15% Club Discount applies. There is still time to join.Read more
Engage, Experience, Educate
In preparation for our new Bordeaux blend; Eternity, we decided to chip bud one acre of Cabernet over to Petit Verdot and one acre to Cab Franc. The Petit Verdot is in full production. We budded the Cab Franc this last spring. A typical vineyard planting requires 5 years before the vineyard is in full production. Chip budding gives us an incredible jump on that number.
The “budders” are true artisans. First they cut the vine from the trunk leaving about 2 feet of trunk in the ground. Then a “chip” is taken from a vine of the desired variety. The “chip” is the size of the tip of your thumb nail. Next a tiny wedge is cut into the remaining trunk and the chip is fit in. Then the trunk with its new chip is wrapped at the budded juncture in a white plastic tape. From there a whole new vine will grow using the established root system of the previous vine. It is truely amazing!
Our newly chip budded Cabernet Franc is reaching for the sky. We will have a bit of fruit this year which will be dropped. If Mother Nature is kind, by 2012 we expect … Read more
Our CC Wine Club is growing! Members are not only receiving a guaranteed allocation, but also special pricing on all wine orders, unique invitations and little perks along the way.
I love to share special places in the Napa Valley. Consequently, each club member recently received a gift from the Napa Soap Company, one of my favorite shops in St. Helena. Using just the right combimation of essential oils and natural ingrediants, owner Sheila Rockwood’s most important ingrediant is cold pressed grape seed oil. Her products are luxurious and very limited! For example, only 50 hand made bars of soap are produced each day. Not surprising, Cabernet is my favorite!
This recipe by Chef Stephen Barber; Fish Story, Lark Creek Group in Napa, defies the general belief that only white wine or light reds should be paired with fish. In fact, Chef Barber created this recipe specifically to pair with our Estate Cabernet. I expected him to come up with a meat dish, but not only does this work, it is spectacular!
I have summarized the recipe below. The detailed recipe can be found in, Decanting Napa Valley; the Cookbook.
Grilled Crispy Skin Wild Salmon with Creamed Corn, Baby Bok Choy & Beurre Rouge Sauce
Ingredients: Beurre Rouge:
Salmon fillets; wild, skin on 1/2 C Clark-Claudon Estate Cab
4 heads baby bok choy 1/4 C minced Shallots
4 ears sweet corn 1/2 tsp. red wine vinegar
3/4 C cream 8T unsalted butter
olive oil Garnish:
salt & pepper Pea shoots on top, with a squeeze of lemon & drizzle of olive oil
To Make Beurre Rouge:
Bring wine, shallots, & vinegar to boil
Reduce heat & simmer until liquid is reduced to 2 T
Add 8 T of butter; one at a time wisking continually until thick.
Season with salt & butter. Hold in warm kitchen spot… Read more
2010 has been like a good suspense novel; luring you in slowly and then waking you up with surprise, intrigue and a great cast of characters. Of course Mother Nature always has the lead roll, but when you learn to dance with her the results are amazing!
It is that dance that sets Clark-Claudon apart. Rather than try to control or manipulate what the terrior and season give us it is the balance & joy of the dance that shows in our wines from vintage to vintage. This is the true art of winemaking.
Our 2010’s from the Wild Iris Sauvignon Blanc to the Estate Cab are already showing tremendous promise. As I taste through the lots I know 2010 will not just be good, but rather a great vintage for Clark-Claudon.… Read more