Members’ Corner
Winemaker Phillip Baxter in Langley Vineyard 2022
Welcome to the Fall 2022 Wine Club shipment!
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Message from the winemaker…
Dear friends,
These pictures of me doing the daily harvest punch downs bring to life the physical energy that goes into the winemaking process. That’s what I feel makes Baxter special: we are truly a craft winery and that shows in the quality of the wines.
We take pride in running our own winery facility. At our boutique-sized operation my micro team of staff and I do it all: from trucking the grapes from the vineyards up to the winery to the moment the wine leaves in bottle. Sometimes running a small winery isn’t as glamorous as it might seem: there are back aches, cold wet feet, harvest work days that end at 11pm and wine-stained hands. Having said that, there are also the ridge top views, the almost ‘magical’ herd of resident deer (pictured below), the smell and sounds of harvest fermentations and the satisfaction of seeing a well managed barrel room.
But the overarching reason that we like to run our own winery is so that I have full control over the wines from start to finish. I oversee all aspects of the process and my 20 years experience comes to bear directly on the wines. The result is high quality wines that have been been purposefully made, with heart; and that’s what I call real luxury!
I appreciate knowing that the wine’s final destination is on the dinner tables of members, like you, who share my passion.
Now the harvest has wound down, it’s time to reap the benefits of a bountiful season! I wish you a wonderful time celebrating with friends and family during the holidays. Go big!
Phillip.
Phillip Baxter, Owner / Winemaker.
Fall 2022 Wines:
Club 6 members receive 2 of the 2019 Weir Pinot, 2 of the 2019 Murphy’s Larder Pinot and 2 of the 2019 Run Dog Pinot. Club 12 members will receive double.
2019 Weir Vineyard Pinot Noir, Yorkville Highlands
96 Points & Cellar Selection from Wine Enthusiast.
Citing the Wine Enthusiast Magazine review by Jim Gordon:
‘Both powerful and ethereal, this elegant, smoky, sour-cherry-imbued wine fills the palate with tangy, spicy flavors wrapped in grippy tannins and buoyed by nervy acidity. Aged only in neutral French barrels, it shows the classic tea and forest-floor aromas and dark plum and black-cherry flavors that expand with time in the glass. Best through 2030.’
The Weir vineyard sits at the South end of the Anderson Valley in the neighboring wine appellation of Yorkville Highlands. It’s surrounded by undulating grassy hillsides spattered with live oaks as route 128 winds it’s way between the coastal ridge tops and farmstead settlings nestled in the tiny valleys. The few vineyards here are between 800 ft and 1200ft elevation. This vineyard is organically farmed, dry farmed and known for it’s high quality fruit. We have a good relationship with Bill, the vineyard owner, who has a soft spot for our version of the wine and always earmarks some grapes for Baxter production, even though the fruit is well sought after by other premium wineries.
2019 Murphy’s Larder Pinot Noir, Anderson Valley
92 Points from Wine Enthusiast.
Again, citing Jim Gordon of the Wine Enthusiast:
‘Intricate fruit, spice, floral and mineral elements are beautifully woven together in this medium-bodied, lithe and well-balanced wine. Red and black cherries, rhubarb and red-tea flavors ride a tangy, lightly tannic texture. Best through 2028.’
This wine is named after Murphy, the beloved cat that Phillip owned early on in the Baxter winery story.
[A lesser known fact is that Phillip is otherwise known as ‘the cat whisperer’ by his friends.]
Murphy kept Phillip company at the winery during the stormy ridge top winter evenings for many years. She had a lot of loyal / friendly dog-like qualities. Murphy grew up at the winery property and was a country-girl - an excellent hunter. Claire even has a clip of brave Murphy trying to stalk one of the deer who live on the property!!
Just as Murphy used the fields surrounding the winery as her ‘larder’, Phillip sees the plethora of wonderful Anderson Valley fruit as his larder when winemaking. So the name ‘Murphy’s Larder’ came about!
This wine is a delicious reminder to us of the friendly black cat coming bounding up the hill from the hunting fields at the end of the day to greet us. Although a pet’s namesake, this is no less of a serious wine and we’re very happy with how the Murphy’s Larder has developed.
Murphy’s hunting ground at the winery. Here are pictured some resident deer.
2019 Run Dog Pinot Noir, Anderson Valley
Run Dog Vineyard Pinot Noir bottle in Fall leaves
I just realized we have both a dog and a cat namesake in this shipment!
The Run Dog vineyard 2019 Pinot from the western gentle hills above Boonville in the Anderson Valley is showing exceptionally well. It has plenty of room to age, but is displaying wonderful floral, herbal and cherry flavors now. It possesses heady forest-floor aromas on the nose while bright fresh raspberry undertones run throughout this elegant wine. Its clean structure and bright flavors give a long-lasting silky finish that keeps you returning for the next sip.
Run Dog vineyard is a one-acre monopole that is planted exclusively to Pommard clone of Pinot Noir, giving it robust and rounded fruit middle-palate, but still retaining the minerality that Anderson Valley is famed for. A great balance that will pair well with a range of foods especially dishes such as duck, pork and mushroom pasta.
Enjoy now, or can cellar through 2027.
Our fall 2022 recipe…
Cassole de vigneron
With our 2019 Run Dog vineyard Pinot noir
Cassole de vigneron means ‘Winemaker’s Cooking pot’. After a busy harvest, a comforting warm meal is what’s in Phillip’s Le Creuset this season! The recipe makes the house feel cozy all day long so get it ready for a rainy weekend and treat yourself to some real winter Hygge. The beans benefit from plenty of time in the pot: put it on early in the day and enjoy the aromas. A country-chic dish, Cassole de Vigneron is something you’d make for yourself and good friends. Pile a generous amount of the crumble atop each bowlful and accompany it with artisan bread and lashings of butter. Served like this, and alongside oven-roasted chicken pieces, it’s almost reminiscent of a cassoulet but not as heavy. Cassou-lite anyone?!
This recipe lends itself to many variations - Mark our tasting room host swears by the addition of a smoked ham hock into the pot, which slowly falls apart over the several hour’s cooking - that’s what I’ll be trying next! We ate this alongside the 2019 Run Dog Vineyard Pinot for a relaxed evening at home.
Prep time: 20 mins
Cooking Time: 2.5 - 3 hours
Ingredients (serves 4):
1 lb bag dried beans (we used heirloom ‘Rancho Gordo’ brand ‘Yellow Eye Bean’, but any small-medium sized beans would work. Weve also used their ‘Baby Bean’.)
6 whole garlic cloves, peeled
1 medium onion cut into 1/4 inch slices
4 tablespoons olive oil
3 small sticks celery, cut into 1/4 inch slices
2 large carrots, cut into 1/4 inch thick rounds
Lemon peel of 1/2 lemon, cut into big pieces
1 tablespoon ‘Better than Bouillon’ chicken bouillon (or 1 stock cube)
1/2 lb best Bacon, some fat trimmed off roughly, fried and fat drained away (or try the smoked ham hock version)
In a Bouquet Garni:
Small amount of cheesecloth and string to make the bouquet garni
1/2 teaspoon Cumin seeds
1/2 teaspoon Coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon dried basil (or marjoram or thyme)
2 Bayleaves
1 star anise
For the crumble:
French bread Crostinis (or buy a baguette, slice evenly, brush with olive oil on both sides, toast just enough to crisp, not darken)
Parmesan, broken into smallish pieces
Handful of Parsley
Cook’s Tips: Allow several hours for this dish to cook to it’s best. Then salt the dish once the beans are soft / near the end of the cooking process.
Method:
1) Rinse and check beans for debris. Place in large Dutch Oven and cover with 2inches water. Add the olive oil and bring to a boil.
2) Boil for 10 - 15 minutes (this is important with beans) and then reduce the heat and simmer on low for 2.5 hours or until the beans are nice and tender (cook time will vary depending on the type and size of beans).
3) Meanwhile, cut the veggies and add to the pot along with the bouquet garni and all the other ingredients (except the crumble).
4) While the beans are cooking, fry up the bacon in a frying pan and add to the pot (draining the fat away as desired).
5) After 1.5 hours, cover and add more water if the beans are too dry, they should be a bit soupy.
6) Meanwhile, make the crumble topping: whiz the crostinis, parmesan and parsley in a food processor until crumbs.
7) When the beans are tender, turn off the heat and add salt to taste. Remove bouquet garni.
8) Serve in individual dishes and top with the crumble and parsley to garnish.
Enjoying your wines and want to restock?
For members re-ordering any mixed six pack of wines prior to the Spring shipment we will apply complimentary ground shipping. Simply visit the store and note ‘Reorder’ in the customer comments box. Log into your account to view member pricing.
here’s to a happy end to 2022 for you and yours
ENJOY your celebrations!
Phillip & Claire Baxter.