The Latest

The End…..Well, the end of Harvest 2009 at least!  We were right on target with our predictions and the last of the grapes were crushed on October 9.   The time frame was typical of harvest and lasted just over seven weeks all told.  The whole crew was tired but very happy with the resulting quality of the fruit.  They all agreed as one that 2009 will be a year to be remembered with its cool growing season and “hang time” at the end giving the grapes just enough maturation to lend perfect ripeness and acidity to the mix.  We had a bumper crop of Zinfandel (no problem there—more Mother Clone for all of us) and overall are seeing about 20% more than the 2008 harvest.  The best part of this year’s crop?  The slower ripening pattern really developed color and, with that, better flavors.  The cooler temperatures during harvest helped to slow down fermentation for some great contact time in the tank—the aromas and flavors really developed well. The prediction is that the wines will be softer with less tannins and with a freshness that hasn’t been seen in a few vintages.  For some glimpses of harvest click here. 

Released! 

Just in time for the holidays, our newest addition:  the 2007 Block 007 Estate Vineyard Cabernet Sauvignon—from the heart of our vineyard it is a full bodied and intense wine all decked out in a shiny gold label—and as tasty as Daniel Craig with his shirt off. (speaking of 007 there’s no direct reference to the special agent James Bond!)  Interest piqued? Click on the bottle  for the full story:

Block 007 Estate
Sauvignon, Cabernet Sauvignon
(click here to order)

Revealed!  
89 Points for our 2008 Frank Johnson Vineyard Chardonnay; 88 points for our 2007 Pinot Noir; Our 2008 Sauvignon Blanc was mentioned in Wines Northwest by Chuck Hill (from a wine and oyster pairing wine column): “This wine hails from Pedroncelli's East Side Vineyard along Dry Creek, which offers the perfect conditions to ripen one of the Valley's hallmark varietals.  Look for melon, citrus and pineapple on the nose and the palate, with a medium-bodied mouthfeel that caresses the tasty Kumamotos and leaves one seeking another.” 
To refresh your memory on our all our award winning wines click here.

The Family – Second & Third Generations

You may have noted that we have a new face in the tasting room these days: Katy Cross.  Freshly graduated from University of Oregon with a degree in English Literature, she is spending time with parents Kathy and John Cross as she transitions to the next phase of her life.  We are lucky to have her as she brings a great smile and quick wit to the tasting room staff.  The ‘family’ connection here is that her mom, Kathy, has been our Office Manager for over 30 years-definitely part of the family!  Kathy has been known to pour wine and add her own special charm to the tasting room as well.  While Katy decides what the future holds, she is learning things from the ground up by welcoming visitors to tasting room events, pouring wine at outside events, learning the finer points of Sauvignon Blanc and Zinfandel, and visiting with our visitors.  Katy’s favorite wine?  Petite Sirah—she says it’s a mysterious wine and so full of flavor you can’t go wrong with it.  Her mom’s?  Kathy’s favorite is the Sauvignon Blanc for its crisp, clean flavor.  We say: Go Ducks! (and may we recommend Pinot Noir with the duck….)

The Archives:  Medals

We have an archive collection that has been part of our tasting room since the 1960s.  It is hard to miss and is perched right over the wine bins:  our trophy case which is full of awards ribbons dating from present day back to the 1950’s. 

We have been winning medals since first entering our wines in two of the oldest wine competitions around, the California State Fair Wine Judging and the Los Angeles County Fair Competition.  While many things have changed, and many competitions have been added, these are very consistent and noteworthy competitions.  Leafing through the booklets from the 1950s is a unique historical view of the wine world in the early days.  Categories were completely different, some now obsolete like Burgundy, Chablis, and Claret, and there was a huge sweet wine section including all types of ports and dessert wines along with more familiar categories like Gamay, Pinot Noir and Zinfandel.  Even the winery names are a part of history as many of them no longer exist:  Padre Vineyard, East Side Vineyards, Signature Wine Company, Richert & Sons. 

With 82 years behind us and over 50 of them entering competitions, our wines continue to impress the judges.  I’d take it one step further—we’re kind of like Donny Osmond on Dancing With the Stars—a bit older but we still have what it takes to compete.  You should see us Tango!

The Menu
As the holidays approach, and the cold weather sets in, I crave comfort food.  Here is an easy recipe that I hope you’ll love as much as I do and enjoy serving this on that cold, rainy evening.  I recommend a glass of our Sangiovese as a great accompaniment—or Mother Clone Zinfandel in a pinch.

Skillet Lasagna
Serves 4 to 6
From Cook’s Illustrated
Total Time: 45 minutes

Notes:  Any brand of curly-edged lasagna noodles will work here. Do not use no-boil lasagna noodles. If the pasta is especially dry and prone to shattering, you may need to add extra water to the skillet while the pasta cooks. If you can’t find meatloaf mix, use 8 ounces (85 percent lean) ground beef and 8 ounces ground pork. Like it spicy? Increase the amount of red pepper flakes to 1 teaspoon.

1 (28-ounce) can diced tomatoes
1 tablespoon olive oil
1 onion, minced
Salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 pound meatloaf mix (see note above)
10 curly-edged lasagna noodles (8 ounces), broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
Salt & Pepper
8 ounces whole-milk ricotta cheese (about 1 cup)
1/4 cup minced fresh basil
1. Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1⁄2 teaspoon salt and cook until softened, about 5 minutes.
3. Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
4. Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1⁄4 cup additional water to loosen the sauce.)
5. Remove the skillet from the heat and stir in 1⁄2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.
6. Sprinkle with the basil and serve, passing the extra Parmesan separately.

Click here for more wine friendly recipes

Thanksgiving Open House
Family and friends visiting for Thanksgiving?  Stumped on where to take them?  Join us for our fabulous and friendly get together in celebration of the holidays.  November 27 and 28 during regular tasting room hours.  No charge to you or your friends.  New releases, great conversation, nibbles, holiday gift buying, and more.  Click here to go to our events page 

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