Members’ Corner

Welcome to the Fall 2020 Wine Club shipment…

Welcome to our special members-only area. Here you’ll find inspiration to accompany each wine club shipment.

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Message from the winemaker…

Needless to say this year has been unusual. We hope you’re faring well and send warm wishes from our family to yours.

For us, the COVIDian-era so far meant 3 months off for the tasting room this Spring; smoke and ash from fires meant us bringing in a smaller than usual harvest; and as it happens, I’m also down an appendix (that was a fun plot twist!).

Despite all the action, there has also been something purely wonderful in the Baxter family this Summer: Claire and I welcomed our baby girl Evangeline Rose Baxter into the world. We’re now a family of four.

Our tasting room is open again! We’re hosting COVID-friendly tastings outside by appointment. See the ‘Visit’ page to book.

There have been a lot of challenges this year for everyone, but the hardships of being separated from loved ones has taught us to seize the day and make the most of who and what we do have, when we have it. We recently heard the phrase: ‘Let’s celebrate anyway’. And that’s how we feel….despite the crazy year, life is good!

Join us in making the most of everything and celebrating all that’s good.

We know these wines and Claire’s recipe will inspire you to cook up a storm while hunkering down this winter.

Stay well and keep in touch.

Phillip Baxter, Owner / Winemaker.

Fall 2020 Wines:

Club 6 members receive 2 of each of the following wines. Club 12 members receive 4 of each.

2017 Valenti Vineyard Pinot Noir, Mendocino Ridge

The 2017 growing season began with plenty of winter rain, inter-dispersed with short dry spells that allowed the water table to saturate at a steady rate. That combined with a warm Spring and early Summer had the grapes ripening at a faster pace than other years. The heat spells during harvest meant that the picks happened quickly. All in all, the 2017 was kind to the grapes.

We find pretty floral tones throughout all our 2017 Pinots, which is just as true for the Valenti Pinot. As well as delicate florals, the 2017 Valenti Pinot Noir is savory and herbaceous. Flavors of strawberry, earl grey tea (bergamot) and a sanguine quality prevail to produce a multi-layered and earthy creation. For Phillip the earthy, graphite scents bring back memories of the gravel floors of the traditional wine caves he worked in during his time in Burgundy.

Drink now through 2027.

2017 Oppenlander Vineyard Pinot Noir, Mendocino

Our most classic Pinot is opulent and age worthy.

Hailing from a hidden valley (aptly named the Surprise Valley) and surrounded by towering redwoods, the Oppenlander vineyard is near Comptche in the Mendocino appellation. This vineyard benefits from it’s proximity to the Ocean, which allows for a long, slow ripening of the grapes and steady flavor development.

We used 30% whole cluster fermentation on the 2017 vintage of Oppenlander Pinot which gives additional tannin to the structure. The resulting wine shows beautiful blackberry florals on the nose, with strawberry and black tea on the mid-pallet. A cranberry backbone offers minerality to balance the rounded strawberry mouthfeel. This vintage is elegant with an extremely long finish.

Drink now through 2025.

2017 Run Dog Vineyard Pinot Noir, Anderson Valley

The 2017 Run Dog vineyard Pinot Noir shows characters of forest floor and robust strawberry under a raspberry fore-palate. Bramble and brooding mushroom lend weight to the mid-palate of this 100% Pommard clone Pinot Noir. Hints of Santa Rosa plum, mushroom & black tea lead into gentle spice. Maraschino cherry lingers on the finish.

Our smallest vineyard at just one-acre, Run Dog is farmed organically. Practices include natural pest control - allowing the grasses to grow up in between the vines at certain times of the year to allow the spiders to climb up and eat any bugs. Then mowing and weed-whacking the grasses (instead of using chemicals to kill the grass).

It’s a pretty serene place to visit on a sunny Spring day when the grasses are high and swaying in the gentle breeze. As you enter the Run Dog vineyard you’re treated to refreshing scents of mint coming from the Pennyroyal ground cover around the perimeter of the vineyard.

Drink now through 2026.

Our Fall 2020 recipe…

This Fall’s suggestion is less of a strict pairing recipe, more of a delicious bake from our own repertoire with a special history for us. We like to enjoy it alongside our 2017 Oppenlander Pinot Noir, but it also goes beautifully with our crisp, mineral Oppenlander Vineyard Chardonnay.

We met in 2000 in France while studying for a year abroad at the University of Grenoble. We collected this recipe as a staple from the Rhone-Alpes mountain region - it’s a great warming winter dish. With potatoes, bacon and cheese, what’s not to like?!

Ingredients (serves 4):
6 - 7 medium (2 1/2 lbs) Yukon Gold potatoes, peeled
1/2 lb bacon, chopped into lardons
2 shallots
1 garlic clove
1/2 cup white wine
1 cup heavy cream
Salt & freshly ground black pepper
1lb Reblochon-style cheese, sliced. Ideal: Prefere de Fromi / Prefere de nos Montagnes or Taleggio (fairly easy to procure). Can also use Brie or Camembert to good effect. Winemaker Phillip is suggesting that Epoisses will work well for those who enjoy a stinky cheese. Port Salut or American Muenster will also work, just less flavor than the others.

Method:
1) Preheat oven to 400F.
2) Boil the potatoes in salted boiling water for 5-10 mins, or until tender. Drain, set aside to cool slightly.
3) Fry bacon, garlic and shallots 4 to 5 mins until golden brown. Deglaze pan with white wine, cook until mostly evaporated.
4) Slice the potatoes thinly, layer into ovenproof gratin dish with bacon mixture. Pour over cream. Season with salt and lots of pepper.
5) Layer the cheese slices on top.
6) Bake 10 - 15 mins or until cheese golden brown & bubbling.

Serving suggestion:
Serve with butter lettuce salad dressed simply with lemon juice, olive oil, salt & pepper.
Cornichons also offer a refreshing compliment to this dish.

ENJOY these wines and the Fall SEASOn,

Phillip & Claire Baxter.