Members’ Corner
Welcome to the Fall 2024 Wine Club shipment!
Welcome to Members’ Corner. Here you’ll find inspiration to accompany each wine club shipment.
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(Please get in touch with Claire via info@baxterwinery.com for any password re-set help)
Message from the winemaker…
Dear friends,
What an unusual harvest it is this year! We had a mild start to the Spring and Summer, then July through September brought constant high temperatures ripening the fruit earlier than we’ve ever seen before. For only the second time in my 25 year career we harvested some of our vineyards prior to Labor Day. The ‘Indian summer’ has continued what is pretty extreme heat for Anderson Valley and Coastal Mendocino (I’m writing this on a 100F day in early October!) meaning the vineyards are coming in closer together than usual, with no waiting time in between. So it’s been full-on at the winery!!
The crush pad is in full swing at this time of year with crushing and fermenting. In addition, all this action is accompanied by the ‘beat’ of the hand barrel work I do at Baxter Winery. Pictured above are the tools I use to pound the barrel hoops nice and tight before we fill them with our precious new wines. This takes extra care, time and attention and is something unique to wineries that use ‘Neutral’ oak barrels.
You may hear many wineries talking about their ‘New oak’ barrels - which forest the oak is from and what flavors are imparted to the wine. However, for us, the barrels are important for the opposite reason: not because they add flavor, but because they don’t! At Baxter, we only want influences that come naturally from the fruit itself. That’s why I’m dedicated to using particularly neutral barrels. What constitutes a neutral barrel is also a matter of discussion: many consider three or four year old barrels to be ‘neutral’. In my opinion, the more neutral a barrel is, the better! We’re especially proud of our oldest barrel, dating back to 1996! My winemaking style is to focus completely on the grapes, to highlight the fruit and terroir of this region and the vineyard site. Nothing epitomizes that more than putting fresh wine into a 15 or 20 year old barrel and ensuring it showcases it’s own identity without any intrusion on it’s true character.
Once the barrel care has been completed, I roll the empty barrels end-over-end into the winery, which produces a deep, hollow ‘ba-bum, ba-bum, ba-bum’ sound. There I nest them on top of each other in a pyramid, ready for the next fresh lot to be barreled down.
As you enjoy the wine’s I’ve selected this Fall, keep an eye out for more updates from us about some fantastic Wine Enthusiast scores on our whole range of wines. The magazine hasn’t gone to press yet so we don’t have access to the full reviews, but we do know that they’ve all been rated in the ‘Superb: a great achievement’ range. This was welcome news when I was mid-harvest-tired, and I have to admit to celebrating a bit too hard that evening :)
Phillip.
Phillip Baxter, Owner / Winemaker.
fall 2024 Wines:
Club 6 members receive: 3 x 2021 Oppenlander Pinot, 2 x 2022 Weir Pinot, 1 x 2022 Riesling. (members set as ‘red only’ will receive 2019 Black Label in lieu of Riesling)
Club 12 members will receive: 4 x 2021 Oppenlander Pinot, 4 x 2022 Weir Pinot, 4 x 2022 Riesling (or Black Label Pinot substituted for ‘reds only’ members).
2022 Weir Vineyard Pinot Noir, Yorkville Highlands
This prestigious vineyard is located at about 1000ft elevation on a cool breezy draw in the Yorkville Highlands appellation (bordering the Anderson Valley AVA). It’s surrounded by undulating grassy hillsides spattered with live oaks as route 128 winds it’s way between farmsteads nestled in the tiny valleys.
Vineyard owner Bill Weir planted the vines with the upmost care: thoughtful tending and minimal irrigation produces high quality fruit with good intensity of flavor.
On first glance, Winemaker Phillip Baxter noted that the 2022 Weir is ‘clear, crystalline and dark in hue’. The wine is a dichotomy of depth and elegance. The intriguing nose displays violet florals & cocoa. The pallet is supple-bodied with tones of strawberry and fresh cherry along with whispering rose-hip and mouth filling dark plum. A sanguine quality lends a savory note to the lingering sous bois and bergamot finish.
When to drink: Enjoy now through 2028. If enjoying it soon, open to breathe for 1/2 hour for full display of flavors.
2021 Oppenlander Vineyard Pinot Noir, Mendocino
95 Points Wine Enthusiast Magazine.
The Oppenlander received 95 points from Wine Enthusiast Magazine. Full review still pending, so we’ll provide you with our own tasting notes for one of our all-time favorites:
Wild rambling blackberries that grow at this cool coastal vineyard are apparent in this classic Pinot Noir: blackberry florals greet the nose on this clear ruby-hued Pinot. Delicate black tea joins fresh strawberry for a multi-layered first sip. Deeper strawberry compote and forrest-berry flavors lend a pleasing mouth-filling and opulent texture to the mid pallet. Bright cranberry overtones run throughout offering a brightness (and longevity) to this classic Pinot.
When to drink: Drinks well now, but will flourish from 2027.
2022 Cole Ranch Riesling, Cole Ranch AVA, Mendocino County
Smallest appellation in America.
This special Riesling hails from the smallest wine appellation in America that sits at high elevation between the Anderson Valley and Ukiah Valley, and is managed by an experienced and meticulous vineyard owner. It gets warm afternoon temperatures, but, by proximity, also enjoys the cooling factors of the valley’s fog-drenched summer nights.
Phillip makes this Riesling in his signature dry, crisp style giving it refreshing green apple qualities akin to a Sauvignon Blanc, whilst retaining the intriguing Riesling characteristics of nectarine, guava and meyer lemon. This highly quaffable wine (it has you going back for another sip!) stands out from the crowd and will be your go-to when you feel like a distinctive yet mouthwatering white.
When to drink: Enjoy now! As with all Baxter whites, it has the uncanny ability to age - but seize the day and drink it this holiday season! Or drink both bottles and cease the day, whichever you wish. ;) Only joking - please drink responsibly :)
Pictured: the new Riesling sat atop deer antlers found on walks at Baxter winery.
Our Fall 2024 recipe…
Salmon with creamy sorrel
With our 2021 OPPENLANDER vineyard Pinot Noir
This elegant pairing recipe was suggested by Phillip’s sister and brother-in-law who tried it alongside a Baxter Pinot and liked the pairing so much they passed it on. The dish immediately took us back to our days in France - it is an extremely typical French tasting sauce, the likes of which you don’t often experience elsewhere. So it’s a nice one to add into your repertoire! We have altered the recipe (credit: original by Michel Troisgros from three Michelin starred restaurant La Maison Troisgros .) Unlike many Michelin style recipes, I can attest to this one being completely achievable and approachable!
The creamy savory flavors and the delicate salmon compliment the Oppenlander Pinot beautifully.
Makes 2 servings
2 salmon servings, deboned and skin sliced off
1 bunch of fresh sorrel leaves (stems removed) - or substitute full sized spinach as I did in this photo
16oz seafood stock
6 Tbsp dry white wine
2 Tbsp Dry White Vermouth (eg Martini & Rossi Extra dry or Noilly Prat)
1Tbsp shallots (finely chopped)
3/4 cup heavy cream
2 Tbsp butter
Malden seat salt
Finely ground white peppercorns
1 teaspoon lemon juice (no more)
An instant read meat thermometer if desired for getting the perfect cook on the salmon
Notes before you start:
For this recipe, the silky sauce is spooned over the plate, so warm your plates prior to serving (put them in a cold oven and then turn it on to low heat).
It’s helpful to sit the salmon out at room temperature for fifteen mins before cooking (so it cooks-through more evenly during a shorter cooking time).
Have everything prepped because once the sorrel (or spinach) goes into the sauce, it will wilt quickly so you’ll want to be ready to plate and serve.
Salmon is easy to overcook so stay by the stove. For cooking your salmon perfectly, I liked this in-depth article from Food & Wine magazine.
Method:
Prep:
1) De-stem the sorrel (or spinach) so it’s ready to go when needed. Fold the leaf in half lengthways, then pull the stem-end backwards towards the tip of the leaf. This will strip the thickest parts of the stem from the leaf.
2) Sprinkle fine white pepper over both sides of the salmon.
The sauce:
1) In a medium skillet over medium-high heat, add the fish stock, Vermouth, white wine and shallots. Reduce the liquid by 1/3. Then add the cream, bring it back to medium heat, and reduce a bit more, stirring for about 5 mins.
2) Season the sauce with white pepper, sea salt and lemon juice. Then stir in the butter for richness. Pop the sorrel (or spinach) into the sauce. Stir for 1-2 minutes and then it is ready to plate with the salmon.
The salmon:
1) Cook the salmon on medium, in a lightly oiled skillet. (The medium heat will help avoid too much of the white albumin protein rising to the surface of the salmon and make it look delicate and pretty when cooked). Flip to cook the second side. Remember the salmon will continue to cook / the temperature will continue to rise after being removed from the skillet, so err on the side of less is more. Use a meat thermometer to test the temperature making sure it’s cooked through to your liking.
To serve:
Cover the bottom of the plates with a thin layer of the sauce. Top it with the salmon. Serve the dish immediately and enjoy!
Enjoying your wines and want to restock?
For members re-ordering a mixed six pack of wines prior to the next shipment we will apply complimentary ground shipping. (Must include at least four reds in the box please). Simply visit the store and note ‘Reorder’ in the customer comments box. Log into your account to view member pricing.
cozy up and enjoy the fall wines!
Phillip & Claire Baxter.