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DIY: Halloween Wine Charms

DIY Halloween Wine Charms

Hi there! Kimberly from A Night Owl Blog here, back to share a fun and easy wine DIY with you for this holiday season – these DIY Halloween Wine Charms!

Are you hosting a Halloween party this year? If so, a great variety of wine is a must. And if you’re like me and like to customize decor and more for your parties, then this easy afternoon project is just for you! I grabbed everything I needed at a local hobby store, mostly from the jewelry making section.

Little bottlecap charms, resin and wire set the foundation for the wine charms, while the glitter and buttons you find will allow you to customize! For Halloween, I found cute candy corn buttons and spooky spiders that I knew would be perfect! But you can choose any button or small token that you think would fit your party theme the best.

Supplies:

  • Jewelry resin
  • Jewelry charms
  • Festive buttons
  • Glitter (various colors)
  • Earring wire
  • Wire cutters (opt)

DIY Halloween Wine Charms

And the steps:

  1. Mix together your jewelry resin according to the instructions on the package. I had to push to combine two tubes and mix in a small cup.
  2. Then fill your charm half way with resin, sprinkle in glitter and stir. Depending on how many different types of buttons you have, you’ll want to alternate the glitter colors so that each charm is unique!
  3. So that it would lay flush in the charm, I used wire cutters to cut off the back of the button.
  4. Then I simply popped the button in to the charm with the resin.
  5. I allowed the first layer to dry for a couple of hours, then I added more resin once the button was set, to fill in the charm.
  6. The hardest part is waiting! Depending on your resin, you may have to wait 4-6 hours for the charms to dry.
  7. Once they are dry, simply string an earring wire through the top and they’re ready for use!

And the result? Fun and festive DIY Halloween Wine Charms! Perfectly customized for your Halloween soiree!

DIY Halloween Wine CharmsDIY Halloween Wine CharmsDIY Halloween Wine Charms

It honestly was a fun project to put together and you could do it too in just one afternoon! And just think of all the customization options. What would you create?

DIY Halloween Wine Charms

For more fun DIYs, keep up with us on Pinterest.

 

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The post DIY: Halloween Wine Charms appeared first on Kendall-Jackson Blog.

Categories: North America

Pumpkin Tart with a Gingersnap Cookie Crust Recipe

Pumpkin Tart with a Gingersnap Cookie Crust Recipe

Hi I’m Jo-Anna from the blog A Pretty Life in the Suburbs, and I’m so happy to be back sharing a scrumptious Thanksgiving recipe with you!  The last time I was over here I shared a Baked Brie with Blueberry Chutney recipe, and this time I’m sharing a Pumpkin Tart with a Gingersnap Cookie Crust that pairs perfectly with the Kendall-Jackson Vintner’s Reserve Chardonnay.

Pumpkin Tart with Gingerbread Cookie Crust {A Pretty Life}

We spent Canadian Thanksgiving at my parents place this year, and I decided to try something a little different for dessert, but not too different because traditional foods during the holidays are important!  Especially when it comes to pumpkin pie.  While I didn’t want to serve a traditional pumpkin pie, I knew I still wanted the pumpkin flavour for dessert after our big turkey dinner.  So instead I decided to a add a cookie crust.

Pumpkin Tart with Gingerbread Cookie Crust {A Pretty Life}

This pumpkin tart recipe is so delicious and very easy to make.  It tastes just like a pumpkin pie but instead of a traditional pie crust, this dessert has a gingersnap cookie crust.  The ginger flavour pairs perfectly with the pumpkin and fall spices in the filling.

Pumpkin Tart with Gingerbread Cookie Crust {A Pretty Life}

And the best part about making this tart is that the crust is so much easier to make than a traditional crust.  All the labour required to make the crust is to add a package of gingersnap cookies and melted butter to a food processor and you’re done!  This crust is a time saver, and we all know that at holiday time, keeping things easy is key!

Print Pumpkin Tart with a Gingersnap Cookie Crust Author: Jo-Anna Rooney Recipe type: Dessert   Ingredients

  • Gingersnap Cookie Crust:
  • ~ 40 gingersnap cookies
  • ¼ cup of butter, melted
  • Pumpkin Filling:
  • 2 cups pureed pure pumpkin
  • 2 eggs
  • 1½ cups light cream
  • ½ cup sugar
  • ⅓ cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp cloves
  • ¼ tsp salt
Instructions
  1. To Make the Gingersnap Cookie Crust:
  2. Preheat your oven to 325 degrees.
  3. Add the gingersnap cookies to a food processor and grind them until they are fine crumbs.
  4. Add the melted butter to the processor and process until moistened.
  5. Press the gingersnap crumb mixture firmly into the bottom and up the sides of a 9 inch tart pan (with a removable bottom).
  6. Place the tart pan on a baking sheet and bake for 8 - 10 minutes.
  7. Remove the tart crust from the oven and let cool to room temperature.
  8. To make the pumpkin filling:
  9. While the tart crust is cooling you can make the filling.
  10. Turn up your oven temperature to 375 degrees.
  11. In a bowl whisk together the eggs.
  12. In a separate bowl, combine the pumpkin puree, cream, sugars and spices.
  13. Then add the whisked eggs to the pumpkin mixture and combine thoroughly.
  14. Pour the pumpkin tart filling into the cooled gingerbread cookie crust, and bake in a 375 degree oven for 35 to 45 minutes. You will know the pie filling is set when you jiggle the tart pan, and the centre of the filling moves like gelatin. Not watery, but gelatin-y.
  15. Let the tart cool completely before serving. It needs this time for the filling to set completely.
  16. Serve with ice cream or whipping cream! Yummy!
3.2.1311
 

Pumpkin Tart with Gingerbread Cookie Crust {A Pretty Life}

Pumpkin Tart with Gingerbread Cookie Crust {A Pretty Life}

I hope you all enjoy this recipe and have a wonderful Thanksgiving!

Jo-Anna

For more amazing recipes, keep up with us on Pinterest.

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The post Pumpkin Tart with a Gingersnap Cookie Crust Recipe appeared first on Kendall-Jackson Blog.

Categories: North America

The weather shines on our 2014 Harvest



At around 8.30pm on Wednesday we delivered our final load of grapes to our winemakers - 5 tonnes of of lovely clean ripe organic Pinot Meunier which concluded a mammoth picking day of 12 tonnes of grapes, totalling around 28 tonnes of fruit for the harvest overall.

Undoubtedly this has been our best year so far. Unlike the last three years, the weather has been really kind to us; no frosts in the spring, good fruit set in the early summer and lovely warm sunshine in July, some of August, September and early October. The rain even held off, and the sun made a showing, on our picking days.

This has resulted in some really lovely must (grape juice) with good sugars, which is now fermenting at the winery. Overall we will probably be able to make around 6,000 bottles of our Silent Pool Rosé and 18,000 bottles of classic cuvée, blanc de blanc, and rosé quality sparkling wines.


Huge thanks to Alex, Andrea, JB, Peter, Linda and Lucy, as well all of you who have been involved during the year, especially family, friends and wine club members who picked last Saturday.

Time for a bit of a rest, but not for long as we will be bottling Attila's bite in a couple of weeks time and then pruning will start in December! There will be a harvest party on December 13th for wine club members and those involved in the harvest - details to follow soon.


Categories: Europe

Federweisser Ceremony

Federweisser is a name for young fermenting wine. In this harvest ceremony of thanks giving, some is poured back in to the vineyard to thank the earth, and more is enjoyed with Zweibelkuchen (onion pie) to celebrate!

Federweisser Ceremony from Summerhill Winery on Vimeo.

 

Categories: North America

Vintage 14

Shaw + Smith - Balhannah, South Australia - Wed, 10/22/2014 - 23:05

What started as an early start to vintage, slowed down with some unseasonal rains allowing the vineyards to recover from heat.  This was followed by a cool slow ripening period, keeping the grapes longer on the vines, increasing fruit intensity and flavour - always a good thing. Now we are in full swing with the cellar on 24 hour shifts. Dan, one of our vintage interns tweets "My hands are finally getting leathery, discoloured and generally manly. Thank you #v14@shawandsmith"!

Challenging vintages show the extraordinary value of years of experience and knowledge.  Ray Guerin (Viticulturist of the Year 2013) and winemaker, Adam Wadewitz have just come from the Woodlot vineyard, Balhannah and believe its some of the best Sauvignon Blanc flavours they have seen.  Chardonnay looks like the stand out variety for the season.  We are still a couple of weeks off picking the shiraz and although the yields are looking low, Ray and Adam are excited about the potential quality.
 

Categories: Oceania

Bauduc 2014 – what a difference a year makes

Chateau Bauduc - Bordeaux, France - Wed, 10/22/2014 - 17:29

We’ve been here a tad over 15 years and have just completed our 16th harvest. Crikey. (Sophie, below left, was two when we arrived and Amelia and Tom were both born here. Georgie, away studying at Bristol, was four.) Another question we’re frequently asked is about how many bottles we make. It can be a sore point, especially with 2013 in mind, as the answer is anywhere between 50,000 and 200,000.

We pick at weekends to keep staff costs down. Sophie, Amelia, Angela and Tom at Bauduc.

We pick at weekends to keep staff costs down. Sophie, Amelia, Angela and Tom at Bauduc.

004269-BAUDUC-bb2013-AWOL

2013 ‘cuvée grêle’ back label

It is with some relief, with the crop safely in, that we can now move on from the cuvée grêle (right).

Actually, we’re quite stubbornly proud of our hail blend; despite the *ahem* challenges, the 2013 is the house white at Rick Stein’s and Gordon Ramsay’s eponymous three Michelin star restaurant in London. It’s a crisp, dry and refreshing Sauvignon Blanc. There just wasn’t much of it though and, worse still, we had to be draconian with the selection of the final blend before bottling.

So, what of 2014? Tasting all the fermentation tanks again last night, the whites are showing well. All ten parcels, which are vinified separately to help us understand the character of each block, are good enough to be included in any assemblage, I reckon. I rank them in order of quality and compatibility, and have already decided on the blend for five separate ’lots’ at this stage. These ten blocks are being added together to form the five interim blends as I write.

Whether we blend it all remains to be seen and it may be that we don’t put tous les oeufs dans le même panier. Our private and restaurant customers simply want the best wine we can produce for a reasonable price, and that remains our primary focus. We are naturally mindful that to bottle, label and box up the wines costs 80 centimes per bottle: our golden rule, which dawned on us after some time and several costly errors, is that we don’t bottle anything unless we’d drink it ourselves.
Bauduc - 062 - Version 3
The rosés, fermented separately at this stage from blocks of Merlot and Cabernet Sauvignon, are delicious. We picked them early, as we’re looking for more freshness, acidity and lower sugars (and therefore less alcohol) than for making red wine.

It’s early days for the reds as they’ve only just been picked yet the initial signs are promising. Right now, we’re pumping the fermenting juice up over the mass of dark skins which lodge at the top of the tank; the tannins coming from the pips and skins are ripe and there’s good colour, balance and flavour.

The one big difference with our red this vintage, compared to this time last year, is that we do actually have some. In 2013, we opted to make rosé only: thankfully, we have a market for our popular, Provence-like pink, and aren’t obliged to make red if the quality isn’t really there.

It seems that nature has a way to remind us all to be content with what we have, and having a decent if not enormous crop feels like a huge victory after the decimation of the 2013 hailstorm. To put some numbers on it, and to get back to the question, we’re allowed to make close to 200,000 bottles under the strict ’appellation’ laws from our 24 hectares (60 acres) in production.
Gavin-0565 - Version 3
The 2014 yield is around 40hl/ha, in keeping with many of the leading Bordeaux estates. If we bottle the lot, we’ll make about 133,000 bottles, touch wood – from 100,000 vines, incidentally. (Gosh. That’s 22,000 cases of 6, our preferred format, which seems a great deal.) Last year, we produced just a third of that.

So it’s back to ’normal’ production levels then. I can now tell visitors that while we have the right and plenty of capacity to produce nearly 200,000 bottles, we make as little as 50,000 in dodgy years like 2013. We’ll settle for years like this one – somewhere in the middle.

Onwards and upwards.

Categories: Europe

Austin City Limits 2014 Instagram Contest Winners

Austin City Limits 2014 Instagram Contest Winners

Earlier this month we headed down south to Austin, Texas to partake in the biggest music festivals in the country. As proud wine sponsors of the 2014 Austin City Limits Music Festival, we wanted to give festival goers the chance to take home a fun prize. So we asked people to share their most creative and festival moments on Instagram for a chance to win $250 and one FREE year of music. All they had to do was follow us on Instagram and use the hashtag #KJAVANT on their post to be entered.

After our panel of judges reviewed hundreds of amazing photos from each weekend, we were able to narrow down the tough competition to six talented winners. Below are the winning photos from weekend one and two of ACL. A special thanks to all that entered your fun and creative photos into our contest. Click here to check out all of the creative and spontaneous moments.

 

Weekend One Winners

 

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Nicole G. – @coleyworld

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John E. – @estradajohnm

 

Weekend Two Winners

 

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Marco M. – @marcoluft

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Jessica S. – @jeesssica

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Tim F. – @timssolution

 

Honorable Mention

 

By @ljkreiling

By @ljkreiling

By @mikeed_

By @mikeed_

By @ljkreiling

By @ljkreiling

By @eureek

By @eureek

By @honey6789

By @honey6789

The post Austin City Limits 2014 Instagram Contest Winners appeared first on Kendall-Jackson Blog.

Categories: North America

Why the American Viticultural Areas (AVA) system came into being

Why the American Viticultural Areas (AVA) system came into being

Most of us are familiar with the system of American Viticultural Areas, or AVAs, by which wine-producing regions in the various states can petition the government for formal recognition. Here in California, more than 100 AVAs have been approved since the system was put into place, in 1981. (Napa Valley was first. Santa Maria Valley was second.)

Why did this system come to be? Prior to 1981— which is to say, for two hundred years — wineries in America were not told by the government what they could or could not put on their labels. The result, unfortunately, was that wine labels became almost useless, from the point of view of conveying accurate information. People might buy bottles labeled “Sauternes” [with or without an “s”], “Port”, “Sherry” or “Chablis”, and they might think they were getting the real European equivalents of those wines; but of course, they weren’t. All they were getting were wines made from some kind of unidentified grape varieties that were labeled with famous European names that had been stolen by California producers.

This was obviously a very unsatisfactory situation, but the majority of consumers didn’t care, and so there was little motivation on government’s part to do anything about it. The reality of Prohibition, which was in force between 1920-1933, didn’t help to reform anything. But once Prohibition was repealed, a new class of wine professionals arose in this country: educated and politically savvy, these merchants, importers and writers — aware that in Europe the labeling of wine was strictly monitored by government for truth — decided that the U.S. needed a similar approach.

Among the leaders of these professionals was Frank Schoonmaker. A South Dakotan, he moved to New York and became a writer. As the end of Prohibition neared, Schoonmaker studied wine, and devoted the rest of his life to writing about it. He developed a passionate belief that labeling should be simple and honest. In a 1934 book, he outlined his approach: “…the ideal label of an American wine will carry an American name. A fine wine will carry a distinctive name identifying it with its place of origin. Its label, instead of insulting the buyer’s intelligence with a blatant proclamation of ‘Chambertin’ or ‘Margaux”, will simply and clearly state the wine’s name, the wine’s year, the grower’s or proprietor’s name, and the grape variety from which the wine is made.”

This was a radical approach, but the wine industry wasn’t ready for it in 1934. It took more than forty years for momentum to build sufficiently for the U.S. government to establish the AVA system, housing it in the Treasury Department. The stimulus came from a burgeoning population of Baby Boomers who discovered a love of wine in the 1960s and 1970s, and wanted to drink wines of honesty and purity.

Our AVA system isn’t perfect. All it takes to have a new AVA declared is enough money to hire professional “petitioners.” There is no way to prove quality, and no suggestion that particular grape varieties are best suited to the region, as is the case in Europe. But the system we have is better than none at all; and it does guarantee that consumers know what they’re getting when they buy a bottle of wine.

Steve Heimoff is one of America’s most respected and well-known wine writers. The former West Coast Editor for Wine Enthusiast Magazine and a contributor to Wine Spectator, he has also authored two books on the subject of California wine, including “New Classic Winemakers of California: Conversations with Steve Heimoff,” published in the fall of 2007.

The post Why the American Viticultural Areas (AVA) system came into being appeared first on Kendall-Jackson Blog.

Categories: North America

Harvest 2014 - Carignan Gris

Domaine Jones - Languedoc, France - Mon, 10/20/2014 - 14:42

One grape that is particularly naughty is the rare Carignan Gris!  It took ages to ripen - this was the last vineyard to be picked this year 5 weeks after the other whites and the potential alcohol is still only around 12%.  I can understand why this grape didn't make it down here in the Languedoc Roussillon.  Larger structures just wouldn't have been able to cope with small amounts of very late ripening white grapes so it probably just got hidden amongst the reds or picked with the other whites far too early.  At the earliest opportunity the vines would have been ripped up thus part explaining perhaps why now this is an extremely rare grape.

At Domaine Jones we can cater for all types of capricious grapes and we love our Carignan Gris. We feel challenged by it at times but very lucky to have some of the last remaining vines.

We only have 500 vines but Les Perles Carignan Gris that we made last year turned out so well that we want more and will be taking cuttings this year.


Categories: Europe

Harvest 2014 Recap: Yields up 5.2% (though still below average); Quality excellent

Tablas Creek Vineyard - Paso Robles CA - Mon, 10/20/2014 - 08:03

On Wednesday, October 15th we picked the last batch of Roussanne off of our estate.  And just like that, we're done picking for the year.  It doesn't feel like we're finished, as we're still pressing off bins of reds, the cellar still smells like crush, and the vineyard's colors are still more green than gold -- it is only mid-October, after all -- but there's no more fruit to pick.  From Wednesday:

Last Day of Harvest

As we've progressed through this harvest, we have been comparing it to similar vintages with relatively low yields and high quality, like 2003, 2007 and 2013.  Now that everything is in, we have a chance to look quantitatively and see whether these comparisons have merit.  Of course, there are things that can't be easily measured (think color, or thickness of skins) but knowing how much fruit you have and how ripe it is, overall, gives you a surprisingly good tool for knowing what the vintage will be like.  And it's not surprising; yields per acre and ripeness at harvest tell you critical things like skin-to-juice and sugar-to-acid ratios.

Somewhat to our surprise, given that we're in our third year of drought, yields were on average actually up a little from 2013. For our principal grapes:

Grape2013 Yields (tons)2014 Yields (tons)% Change Viognier 16.7 11.4 -31.7% Marsanne 8.2 9.9 +20.7% Grenache Blanc 25.4 31.9 +25.6% Picpoul Blanc 5.2 7.5 +44.2% Vermentino 15.1 17.3 +14.6% Roussanne 44.5 42.8 -3.8% Total Whites 115.1 120.8
+5.0% Grenache 48.7 50.7 +4.1% Syrah 32.5 38.1 +17.2% Mourvedre 57.3 52.3 -8.7% Tannat 12.3 15.4 +25.2% Counoise 13.9 17.0 +22.3% Total Reds 164.7 173.5
5.4% Total 279.8 294.3 +5.2%

Most varieties are up a bit, with the exceptions of Mourvedre and Roussanne, our two latest-ripening varieties, and the two grapes most susceptible to late-season stress-related devigoration.  So, it's perhaps unsurprising that both showed declines in this dry year.  The third grape to see a decline (Viognier) came from a much more discrete cause: we had several nights of break-ins by wild pigs toward the beginning of harvest, and they of course went straight for Viognier, the ripest (read: earliest-ripening) grape.

Overall yields ended up at 2.78 tons per acre, which is still just below our ten-year average of 2.9 tons per acre.  Other years in which we've seen yields between 2.5 and 3 tons per acre have included 2003, 2004, 2007, 2008, and 2013, all of which have been excellent and have been aging very well.

Looking at average sugars and pH at harvest gives a quick way of measuring a year's ripeness.  Since 2007:

YearAvg. SugarsAvg. pH 2007 24.42 3.67 2008 23.87 3.64 2009 23.42 3.69 2010 22.68 3.51 2011 22.39 3.50 2012 22.83 3.65 2013 22.90 3.63 2014 23.18 3.59

Both of these measures show the subtle differences between 2014 and a year like 2013, corroborating what we noticed: that the level of lushness this year (our highest average sugars since 2009) was counterbalanced by good acids (better than all our recent vintages except the historically cool 2010 and 2011 vintages).  It also suggests that the narrative we're hearing from many California appellations -- that acids were extremely low this year, requiring significant intervention in the cellar -- didn't hold true for us.  Finally, it's a good indication that we were able to keep up with the pressure in mid-September, when so much of the vineyard seemed like it was ready, and that we got fruit off the vine while it still maintained natural freshness.

In character, we see many similarities to 2013, with the characteristic dark color and intense flavors of a low-yielding vintage, but with a little more overt fruit than the more savory 2013s.  Fans of the lusher style our wines featured in the 2007-2009 period will likely find many similarities.  Clusters and berries were very small, which means that skin-to-juice ratios were high on our red grapes.  My dad holds up a cluster each of (from left) Syrah, Grenache and Mourvedre from late-September, when all three were arriving in the cellar simultaneously:

004

Of course, it's early to make predictions on flavors, so stay tuned in the spring, when we'll dive into the vintage's character in preparation for our blending trials.

At 53 days between its August 23rd beginning and its October 15th conclusion, this harvest clocks as a bit shorter than average (our 10-year average is 56 days) and our finish was one of our earliest on record, preceded this century only by last year's October 7th end.  It joins 2013 as our only vintages where we finished harvesting before the Paso Robles Harvest Wine Weekend.

Our main challenge, as things finished up, was Roussanne, and it's with this notoriously finicky grape that I think the meticulous work of our vineyard team will show the most.  Roussanne, even in the best of conditions, tends to ripen unevenly, requiring that we go through each block multiple times to pick what's ripe and give the other clusters some more time to mature.  Roussanne is also the variety most prone to stress-related devigoration, where the leaves lose chlorophyll and ripening slows toward the end of harvest.  Not every vine is affected to the same degree, so you can have mostly-green vines next to those that are largely yellow, with predictably faster ripening on the greener vines.  In this exceptionally stressful year, we knew we would have to be willing to go back repeatedly through our Roussanne blocks if we hoped to get most of the fruit harvested in good condition.  But even by Roussanne's normal standards, this year was a slog.  As an example, we made a first pass through the Roussanne block we still call our "New Hill" (since it was planted in 2000 rather than 1995-1997) on September 4th.  We made our next passes on September 18th and October 2nd.  Still, nearly half the fruit remained.  We went through again on October 7th, and a final pick -- our last pick of the harvest -- on October 16th. It's a good thing Roussanne is so rewarding in the cellar.  If it weren't, no one would deal with its quirks. The culprit, looking deceptively placid in early October:

Roussanne mid-September 2

 

And while we're early to be done with harvest, the cooler nights and the shorter days are beginning to bring out the fall colors in the vineyard.  I take a photo from this vantage point nearly every year because it shows two grapes that both color up in the fall: Tannat, in the foreground, and Syrah, on the hillside behind.

Fall foliage 2

Now that we're done with picking, we're able to get our animal herd back into the vineyard.  They can clean up any second crop clusters we left behind, as well as start getting some natural fertilizer into the soil in advance of what we're hoping will be a wet winter.  Dottie, one of our guard donkeys, is enjoying a snack of Marsanne before it goes dormant: 

Dottie back in the vineyard

And as for that rain, we're feeling hopeful that the series of Pacific fronts that have blown through Paso Robles over the last two weeks -- dry though they were, this early in the season -- bode well for winter. In many years, it's still hot and summer-like in mid-October.  These last two weeks have felt like fall.  If that promise carries through to real rain, we'll all have reason to celebrate.

Categories: North America

Waterfall Bay 2015 - a taste of Seresin life

Seresin Estate - Marlborough, New Zealand - Mon, 10/20/2014 - 04:51
At Seresin, we like to do things a little differently, which is why - when you visit - you will find yourself driving through native plantings and olive groves, and dodging pukekos and guinea fowl, to reach our Cellar Door and offices. And, should you take a vineyard tour, you'd not only see our organically and biodynamically managed vineyards, but also our gardens, orchards, jersey cows, goats, chickens, pigs, beehives and working Clydesdale horses. Yes, we grow grapes and make wine, but we are far more than simply a vineyard: we are a farm, an estate, a bio-diverse ecosystem and a family. 


Once a year, in the summer, we host our Waterfall Bay dinner series at our occasional restaurant in the Marlborough Sounds, as a way of sharing some of this Seresin life. We work with an international chef to create a menu that showcases not only our wines, but also some of the produce from the estate. 


This year we are delighted to be welcoming Nic Poelaert from Brooks Restaurant in Melbourne to join our team from February 12th-15th. Born and raised in France, Nic trained and worked under numerous acclaimed chefs at notable establishments, including Restaurant Gordon Ramsay in London and Restaurant Michel Bras in France - both Michelin starred. In Melbourne, he opened the multi-award winning Embrasse restaurant, which he owned and managed for four years before deciding that change was needed. Now head chef at Brooks in Melbourne, he works directly with small producers to create dishes that are seasonal, respectful of the producers and the ingredient, as well as adventurous in terms of flavour, texture and appearance.
Nic is looking forward to the prospect of working with our team to create a menu that reflects Seresin and all that makes us unique, and we are looking forward to making him part of our family. 
Waterfall Bay tickets are now available to purchase, and we would love to have you join us for our celebration of summer, Seresin, good food, good wine and good company. The ticket price of $300 is inclusive of a five course degustation menu with matching wines, and the boat journey across the Sounds to the tranquil surroundings of Waterfall Bay itself. 
The dinners run from 12th-15th February:
12th February – Thursday Dinner13th February – Friday Lunch13th February – Friday Dinner14th February – Saturday Dinner15th February – Sunday Lunch15th February – Sunday Dinner
More information and ability to book is online and if you require more information or would prefer to book over the phone, please call 03 572 9408 or email at wfbdinners@seresin.co.nz .
Hope to see you there... 



Categories: Oceania

Harvest 2014 - the whites

Domaine Jones - Languedoc, France - Sun, 10/19/2014 - 12:35

The main white grape varieties are Grenache Gris, Grenache Blanc and small amounts of Macabeu and Carignan Gris.

The grapes are hand picked into small crates, chilled then pressed and popped into vat to ferment for around 20 days.  Sounds easy but those crates are all hand loaded on to the trailer (thank you to Damian and Becky!) then hand loaded into the press - and then all hand washed!!



We destalk about 40% of the Grenache Gris and Blanc grapes before they jump like lemmings into the press.

Then the wine starts to come alive in the vat as the magic of fermentation begins

The wines then become a bit like offspring - you worry about them day and night - are they warm enough, are they cold enough, have they got enough air, too much air....  They start to develop their own character, some advance quicker than others, some are naughty and some are well behaved but you end up getting very attached to all of them.



Categories: Europe

Harvest 2014 - the reds

Domaine Jones - Languedoc, France - Sun, 10/19/2014 - 10:33
Syrah lees or the gunk at the bottom of the tankHere at Domaine Jones our main red grapes are Carignan, Grenache and Syrah. These grapes will either go into our Fitou (a blend of all 3) or kept separate as single varietels.  As each of our 25 vineyards are fermented separately it means that not only do we have a lot of small vats and barrels but we keep our options wide open until we get to know each wine intimately and then blend or not in April 2015.



The Syrah usually comes in first, except for our high altitude vineyard, followed by the Carignan and Grenache.  This year was even more exciting than usual as we have invested in a vibrating sorting table!  We did think of a couple of uses for the table which had absolutely nothing to do with the harvest but its main purpose is to make sure make that all stalks and leaves are removed before putting the grapes into vat.  The top grapes for La Perle Rare are inspected by no less than 8 people on their bumpy journey down the table to the awaiting open barrel.

The top wines then received more VIP treatment barrel as the grapes were gently squeezed by 3 pairs of feet twice a day for 7 days.



Although it is still early days, as we have only just started to press the Syrah, (usually after about 20 days) the wine is already showing a great concentration, lovely fruit and a great balance.

For the wines that ferment in vat we do twice daily pump overs to extract colour and structure from the skins.




I'd also like to give a special mention for our awesome vineyard of 80 year old grenache in Maury that surpassed itself this year and gave us the biggest crop we have ever had.  The wine is fermenting away and smells absolutely heavenly!




Categories: Europe

Crushing grapes by hand!


Last week we picked some of our Chardonnay grapes and crushed them by hand to make a Pied de Cuve. The idea of this is to cultivate naturally occurring yeasts on the skins of the grapes which can be used to ferment wine.
Using natural yeasts in this way, instead of commercial yeasts, means we can make two types of ‘natural wines’ - a biodynamic sparkling and a Petillant Naturel. We hope that these wines will have a real sense of ‘place’ or terroir, having been made with natural yeasts from the vineyard. Many people enjoy biodynamic and natural wines as they are lower in alcohol, softer in bubbles and have very few sulphites added.
The winemaker has very little control over the process of making these wines and has to rely on nature to do its work. As far as we are aware, no other vineyards in England have made a Pet Nat so maybe Albury Vineyard will be the first. Most people either love or hate wines made in this way. We will be interested to see what you think of ours!
Categories: Europe

Shaved Salad with Guajillo-Lime Vinaigrette

Shaved Salad with Guajillo-Lime Vinaigrette

Hola! Vianney from sweetlifebake.com here to share with you a fall inspired shaved salad, Enjoy!

Fall is here! Living in South Texas this means a break from the grueling summer temperatures, which makes us Texans happy, really happy.  Fall also makes me crave slow cooked meals, oven baked goodies and comforting dinners brimming with fall flavors. This shave salad paired with K-J AVANT sauvignon Blanc would be a welcome addition to your fall table and can be made in less than fifteen minutes.  Thinly sliced vegetables provide a light touch to the salad while the vinaigrette wraps the complete dish in blanket of warmth with guajillo chiles.

KJAVANT-shaved-salad-VianneyRodriguez-1Tip: Reduce your prep time by assembling the vinaigrette over the weekend, store in fridge until ready to serve

Guajillo chiles are a favorite among Mexican cooks – smokey with a tangy bite, guajillos are an ingredient you need to try.  I keep my guajillo chiles stored in a large resealable plastic bag in the freezer and use them to flavor my stews, salsa, pozole and to make this vinaigrette. Try this vinaigrette tossed with quinoa and a mix of steamed vegetables for a tasty lunch or serve drizzled over salmon.

KJAVANT-shaved-salad-VianneyRodriguezTool Tip: A mandoline makes slicing the vegetables a flash, a few careful swipes across the sharp blade and your all set.    
Print Shaved Salad with Guajillo-Lime Vinaigrette Author: Vianney Rodriguez Recipe type: salad Serves: 4   Ingredients

  • Ingredients for Salad:
  • 2 zucchini
  • 1 yellow squash
  • 1 pound crimini mushrooms
  • 2 cups fresh spinach, julienned (sliced into thin strips)
  • Grated parmesan
  • Ingredients for Vinaigrette:
  • 2 dried guajillo chiles, stem removed and seeded
  • 2 garlic cloves
  • ¾ cup olive oil
  • Juice from 1 lime
  • ¼ cup sherry vinegar
  • 3 tablespoons honey
  • Salt
  • pepper
Instructions
  1. Place guajillo chiles in a small saucepan with two cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, cover and cool completely. Place rehydrated chiles, garlic, olive oil, sherry vinegar and honey into a blend. Blend until smooth, season with salt and pepper. With a sharp knife thinly slice zucchini, squash and mushrooms and place in a bowl along with spinach. Drizzle with half the vinaigrette and toss. Serve garnished with parmesan and additional vinaigrette.
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The post Shaved Salad with Guajillo-Lime Vinaigrette appeared first on Kendall-Jackson Blog.

Categories: North America

Chocolate Chile Truffles

Chocolate Chile Truffles

Hola! Vianney from sweetlifebake.com here to share with you a decadent treat to finish off a delicious evening on a sweet note. Enjoy!

Impress your guest with one of the easiest candy there is to make. No one will have to know how easy these wondrous mini sweets are to make. Only a handful of ingredients are needed to make these truffles so go all out and splurge on quality chocolate which pairs nicely with K-J Late Harvest Chardonnay.

KJAVANT-spicy-truffles-VianneyRodriguez

Simmered heavy cream is infused with ground chile powders and cinnamon. Add chocolate and you’re halfway through this recipe. No melon baller, no need to worry use a spoon to shape your mounds, but make sure you return the chocolate to the fridge and allow to firm up before shaping with hands.

This recipe can easily be adapted, add a mint extract or vanilla, roll in toasted coconut or finely diced nuts to create a platter for your next Holiday party or a romantic dinner at home.

KJAVANT-truffles-VianneyRodriguez-1 Print Chocolate Chile Truffles Author: Vianney Rodriguez Recipe type: Dessert Serves: 10   Ingredients

  • 8 ounces dark chocolate, chopped
  • ½ cup heavy whipping cream
  • ¼ teaspoon ground chile ancho
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • Cocoa powder
Instructions
  1. In a small saucepan over medium simmer cream, ground chile ancho, cayenne pepper and cinnamon. Add the chocolate and stir until it melts, transfer to a bowl and refrigerate for two hours or until completely firm. After chocolate is firm, remove from fridge and with a melon baller or spoon scoop mounds on a plate or baking sheet. Return to fridge for 10 minutes to firm up. Place 1 tablespoon coco powder on a small plate. After firm with hands shape mounds into balls and roll in cocoa powder. Place truffles in a cool dry place and serve room temperature.
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The post Chocolate Chile Truffles appeared first on Kendall-Jackson Blog.

Categories: North America

Chickpea Chorizo Pasta

Chickpea Chorizo Pasta

Hola! Vianney from sweetlifebake.com here to share with you a fall inspired pasta dish that is pure comfort. Enjoy!

We’re celebrating the arrival of fall with comfort in a bowl. Nothing screams comfort more that a perfectly cooked pot of al dente cooked pastas tossed with a rich, savory sauce.  Mexican chorizo in all its glory is sautéed with onion, garlic and cumin. Stir in chickpeas, a pass of heavy cream along with cooked pasta this recipe is simple to make. Begin by bringing a large pot of water to a boil, pour yourself a glass of K-J AVANT Red Blend and let’s eat.

KJAVANT-pasta-chickpea-VianneyRodriguez-1

Mexican chorizo is made from ground pork, beef or soy and can be used to make breakfast tacos, queso, in tacos or in pasta. Made with ground ancho chiles, guajillo chiles, ground cumin and coriander chorizo can be found in near the breakfast meats at your local grocery store.
Print Chickpea Chorizo Pasta Author: Vianney Rodriguez Recipe type: pasta Serves: 4-6   Ingredients

  • 12 ounce pasta, rotini
  • 12 ounces Mexican chorizo, casing removed
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 cups chicken broth
  • 1 cup heavy cream
  • Salt
  • Pepper
  • 1 (14.5 ounce) can of chickpeas, drained and rinsed
  • Grated parmesan
Instructions
  1. Fill a large pot with lightly salted water and bring to a rolling boil, stir in rotini; return to boil and cook under pasta is cooked but still firm, about 11 minutes. Drain, set aside.
  2. While pasta cooks, place chorizo over medium-high heat in a nonstick pan and fully cook, breaking up chorizo with wooden spoon. When fully cooked remove from pan and drain on a paper-towel lined plate. Remove all but 1 teaspoon fat from chorizo and return pan to heat, add onion and garlic, sauté until soft and translucent, about 4 minutes. Add chicken broth and cumin and bring to a boil. Reduce heat, stir in heavy cream, season with salt and pepper, add chickpeas and simmer until chickpeas heat through. Add pasta, toss to coat and serve warm with grated parmesan.
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The post Chickpea Chorizo Pasta appeared first on Kendall-Jackson Blog.

Categories: North America

Curry Spiced Toasted Pumpkin Seeds

Curry Spiced Toasted Pumpkin Seeds

Hi friends! It’s Molly from my name is yeh here! The other day I did something I haven’t done in forever: carve a pumpkin. I even threw a party about it! My friends and I noshed on cheese and grapes, sipped Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon, and made pumpkin terrariums. We filled them with flowers and herbs from my garden, as well as little succulent clippings. Some of my friends even made little flower crowns for their pumpkins and they were the cutest.

pumpkin-kj-3pumpkin-kj-2pumpkin-kj-1Afterwards, we had a ton of pumpkin seeds on our hands. The answer? Curry spiced toasted pumpkin seeds! Once you get past the sliminess of the seeds, they’re super simple to make and they’ll make your kitchen smell wonderful!

pumpkin-kj-4
Print Curry Spiced Toasted Pumpkin Seeds Author: Molly Yeh Recipe type: snack Serves: 6-8   Ingredients

  • 2 cups pumpkin seeds
  • 2 teaspoons canola or vegetable oil
  • 2 teaspoons curry powder
  • A large pinch of salt
Instructions
  1. Preheat oven to 300. Line a large baking sheet with parchment paper and set it aside.
  2. Place your pumpkin seeds in a strainer and rinse them under cold water. Use your hands to remove any flesh. Strain them, and pat them dry as best you can. Place them in a large lidded container (or a large ziploc bag), sprinkle in the oil, curry powder, and salt. You can even add a little cumin or other spices that you'd like. Shake the container to coat the seeds evenly. Spread them out on the pan evenly and bake until crispy, 20-30 minutes, tossing or stirring halfway through.
  3. Let cool slightly and enjoy!
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Happy carving, everyone!

The post Curry Spiced Toasted Pumpkin Seeds appeared first on Kendall-Jackson Blog.

Categories: North America

2014 Harvest

Domaine Jones - Languedoc, France - Fri, 10/17/2014 - 12:01

Well that's it for another year!  The 6th Jones vintage has been safely harvested and is now gently fermenting in vat.  The first bunch was cut on the 4th September and the last bunch on the 8th of October.

2014 harvest was a 'close shave' of a harvest !  In a vintage that saw 4 months of rain fall in just 3 hours in Montpellier 60 km away, followed by horrendous floods we count ourselves to have been very very lucky!

Here we did have rain mid harvest but a relatively light shower of only 45 mm over 2 nights.  It would have been good if the north wind had then blown to dry the vineyards but for some reason the north wind has been particularly absent this year. In fact in the whole harvest we only had 1 day of north wind and then only blowing at a feeble 40 km an hour.  It usually acts like a great hair dryer in the sky and blows away any moisture that may be on the grapes thus allowing us to harvest in a more sedate manner.


When it decides not to blow it makes the harvest all the more complicated!  The skies were dominated by the moist south wind and humid air so the picking rota changed daily to make sure that the grapes were picked as soon as they were at optimum ripeness.


This was probably the most challenging vintage to pick so far due to the weather but thanks to the numerous helping hands it was probably one of the most enjoyable harvests too!

And those hands did help - picking, carrying, sorting, washing - many thanks to all who made the 2014 harvest special!

And really sorry my Mum and Dad couldn't make it this year but there will still be plenty of grapes to be picked and plenty of cases to be washed next vintage!!







Categories: Europe

Popping the Question at Ponte

Ponte Winery - Temecula, CA - Fri, 10/17/2014 - 09:00

Helping guys with their perfect marriage proposal is one of my favorite things to do here at the winery, and I have done many of them.  When they arrive, some guys have it all planned out in their head and others need help from beginning to end.  But there is one thing they all seem to have in common: they are nervous, excited, a bundle of pre-engagement energy.  I have a couple of suggested proposal plans, but I always tailor the proposal to the future husband’s specific needs and wants.

Here are two of my favorite Ponte proposal stories…

One guy, Peter, wanted to propose to his girlfriend, Hanna.  The plan was that they were going to come to the winery for a day of wine tasting and lunch in the restaurant.  When they came in to taste, I made sure that I was on the counter where they were standing.  As planned, I poured them a taste or two and then struck up a conversation about our Zinfandel Port.  I asked them if they liked Port.  On cue, Peter replied, “I love Port!”  Then I told them about this amazing Port that we had aging in our beautiful barrel room after which I invited them to come at taste it with me.  Of course they accepted, right on schedule.

So the three of us went into the barrel room and took a quick sip of the Port and they loved it.  After that, I asked them, “Hey, would you like to see our old Zinfandel vines that produce the grapes for this Port?”  Again, they accepted.  So we walked out to the wedding site that is surrounded by the vines.  Once we got to the arbor, I faked a phone call.  Rude, I know.  I would never do that normally. I pretended that I was needed immediately back in the tasting room.  That is when I left Peter to “pop the question.”

A few minutes later, I am back on the second floor of the tasting room (where some of our offices are) to join the ladies in the Wine Club so we peer out of the window and watch the blessed event occur.  We could see his actions but we, of course, couldn’t hear his words.  Eventually, Peter dropped to one knee and held out the ring.  The proof that she said yes came from watching him put the ring on her finger followed lots of hugs and kisses.  Every time we saw Hannah wiping tears of joy away, it is followed by a chorus of “awwws” from us onlookers upstairs.  Finally, the group of us headed downstairs to the tasting room to greet and congratulate the fiancés when they returned.

Another great proposal happened with a couple named Greg and Monica.  Greg had a completely different scenario in mind.  We did a similar set up where I took them to the barrel room.  However, this time, I did not go in with them.  Once they entered, I closed the door behind them.  The barrel room was simply yet elegantly decorated with rose petals on the floor in the shape of a heart surrounded by tea light candles, and of course the lighting was dim with some appropriate mood music playing lightly in the background.

What Monica didn’t know was that waiting outside of the barrel room for her were 25 of her closest friends and family members, many from out of state, who came to be a part of the engagement.  After about 5 minutes in the barrel room, the newly engaged couple emerged where Monica walked into surprise number two. That was a really cool moment for me to witness and be a part of.  Tears and laughter were flowing.

In both cases, the couples were overwhelmed with gratitude, but I consider it part of the job.  We’re here to exceed expectations, whether that’s in the restaurants, at the hotel, serving guests wine or making the perfect proposal happen.  To be a part of a memory that a couple will never forget is super cool.

Let us know if you want to create an unforgettable moment at Ponte…  we have lots of ideas for you.

To learn about having your wedding at Ponte Winery, click here.

–Ty Tyler, Guest Services Assistant Manager

 

Categories: North America

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