Members’ Corner
Welcome to the Spring 2026 Wine Club shipment!
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Message from the winemaker…
Winemaker Phillip Baxter grilling up some tacos on his grill made from a grape crusher that he feeds with french oak barrel staves.
Dear friends,
As the fruit ‘sets’ this Spring, and as we prune the vines to grow in a certain direction, it made me reflect on how, as people, we all have moments in our lives that helped set us on a certain path. Places, moments or experiences that influenced how we are today.
I’m often asked what influenced my winemaking methods. How did this new world Napa Valley native come to rely on old world winemaking techniques?
I would have to attribute my traditional winemaking techniques to a winery internship I undertook at Domaine de la Vougerie in Pommard, Burgundy, back in 2002. My hosts were aware of my background : a UC Davis graduate who no doubt was taught that science theory was paramount. So they took it upon themselves to teach me what they called ‘winemaking by intuition’. I’m thankful they did.
And what does winemaking by intuition mean exactly? To put a definition on it…it means learning to trust your palate: letting your eyes, ears and mouth lead first. It means trusting past tradition and building your own experience over time, while getting to know your own appellation really well. It means embracing the touch-and-feel aspect of winemaking; gently guiding the wines and respecting the flavors that the vineyard gives you, rather than too heavily imposing winemaker technique / science / processes into the wine.
As part of this French re-education (!) my hosts took me to the ten-year anniversary party of a lauded Rhone winemaker. This was a pivotal moment for me and helped set me on my path. Tasting every vintage and every vineyard he’d made over a ten year span, side by side, blew me away. Even though the wines were all made using the exact same method, the differences between each of the finished Syrah’s was incredibly striking. The vineyards were allowed to speak through in the finished wines and the terroir led the winemaker, rather than the other way around. That was the moment I decided to focus on wines that show a sense of place and time. For the rest of the internship I paid avid attention to the traditional (restrained) techniques used to produce terroir driven wines.
Here we are today, producing our own restrained wines from the beautiful Anderson Valley and coastal surrounds since 2003, employing those same gentle techniques and enjoying the results. Whether Syrah, Chardonnay, or our focus, Pinot Noir, each site, place and varietal speaks true in every one of our wines.
Thank you for being part of our story and appreciating our hand crafted wines!
With gratitude,
Phillip Baxter
Owner / Winemaker, Baxter Winery.
spring 2026 Wines:
Club 6 members receive: 2 x 2023 Valenti Vineyard Pinot, 2 x 2023 Murphy’s Larder Pinot, 1 x 2021 Broken Leg Vineyard Syrah and 1 x 2023 Oppenlander Vineyard Chardonnay (switched out for a 2022 Black Label Pinot for ‘reds only’ members).
Club 12 members will receive double.
2023 Valenti Vineyard Pinot Noir, Mendocino Ridge
Our Valenti Pinot is a great example of the ‘terroir’ talked about above. Made with exactly the same techniques as our other Pinots, once in bottle, this wine displays completely different characteristics to the others in our range, thanks to the vineyard location, climate and soils.
This Valenti Pinot displays a dichotomy of profiles: both ethereal and beautifully structured. The nose begins with roses and red currant tones, while subtle earthy flint and tobacco leaf undertones add intrigue. Scents of lively fresh red cherry invite the first sip and continue into the palate. Bright minerality and dusty cherry jibe with high tones of rhubarb and pomegranate. Fine dusty tannins and a touch of salinity lead into a long, sophisticated sois-bois finish.
This multi-faceted Pinot is indicitive of the varied elements the vines enjoy throughout the year: the fog-drenched and wind-whipped winter on it’s exposed ridge-top, then it’s warm summer with gentle ocean breezes cooling the vines to bring a slow, even ripening.
A special place and a special wine. This vineyard is influenced drastically by the ocean’s proximity - just 6 miles from the ocean as the crow flies - this is a wild and remote spot (a regular route for our local mountain lion and ridge-bears!).
Decant now to enjoy its unfolding complexity, or cellar through 2032.
2023 Murphy’s Larder Vineyard Pinot Noir, Anderson Valley
This wine is named after Murphy, the beloved cat that Phillip owned early on in the Baxter winery story. Murphy kept Phillip company at the winery during the stormy ridge top winter evenings for many of those early years.
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!
Although a pet’s namesake, this is no less of a serious wine: this homage is as strong and playful as the cat herself. So how does it taste?
On the nose this Pinot Noir proffers tones of plum, with whispers of Bresaola and violets. Once sipped, the wine is smooth and mouth-filling: the palate displays strawberry, back cherry and earthy plum, hightened by abundant uplifting tones of fresh Scandinavian berries. A structured texture is woven together with warm tones of cola and a hint of subtle sweet leather. “Intricate fruit” abounds in this “medium-bodied, lithe and well balanced wine” (wording credit wine critic Jim Gordon).
Enjoy now through 2030.
2021 Broken Leg Vineyard Syrah, Anderson Valley
96 Points - Wine Enthusiast.
Only 50 cases made.
We saved back some of this lean, sophisticated Syrah especially for members’ shipments. This is a mineral, linear and deep syrah that will age amazingly and harkens back to Phillip’s fist love affair with wine: the Syrahs of Cote-Rotie appellation in Northern Rhone, France.
This was the first Syrah planting in the Anderson Valley (which is still a scarcity) and at the time it was pretty unique to have a Syrah in such a cool climate anywhere in California. Known as the ‘Deep End’ of Anderson Valley, this area is the closest part of the AVA to the ocean and coastal redwoods. The vineyard sits on a sunny ridge-top and enjoys the coastal fog influence, creating a special microclimate that allows it to develop depth of character while remaining restrained and graceful.
Fun fact: Broken Leg vineyard got it’s name when vineyard owner and long time local Steve Williams broke his leg on the super steep slopes while planting the vines.
Full Wine Enthusiast review:
'96 points. This wine is deep, opulent, with aromas of plum, dried red currant, candied orange slices, dried bay laurel, and earth on the nose. The flavors on the palate are strawberry-pomegranate, spiced quince, grapefruit zest, tart cherry, and a dry long finish. Decant and Drink until 2040'. — Tonya Pitts
Claire Baxter loves the bouquet on this wine - she says she could sit and simply smell it forever.
2023 Oppenlander Vineyard Chardonnay, Comptche
During his internship in Burgundy, Phillip made the (not) mistake of mentioning that Chardonnay wasn’t his favorite varietal. His hosts showed him that if treated properly, Chardonnay can be as unique and subtle from vineyard to vineyard and from vintage to vintage as Pinot Noir can. These days Phillip is a fan of restrained, terroir driven Chardonnay and was even featured in wine country’s Press Democrat on the subject.
We have sourced our Chardonnay grapes from a coastal Oppenlander vineyard, since 2010, from which we also produce a classic Pinot Noir. After some years, Phillip was walking the vineyard checking on the Pinot when he noticed a small block further along, that didn’t have the usual Pinot shaped leaves and asked about it. Since then he’s taken all the Chardonnay from the vineyard, and it makes about 4 barrels worth.
This Chablis-like Chardonnay expresses sophisticated accents of orange blossom and lime zest with anise and bee’s wax undertones. Once sipped, crisp acid gives way to balanced flavors of starfruit, kumquat and wet riverstone as well as an elegant silky texture. Sutble yeast flavors of puffed rice round out the mouthed as delicate jasmine florals meld with Meyer lemon. It’s bright minerality and naturally low alcohol levels offer a wonderful lasting freshness. Aged in neutral French oak, this Chardonnay possesses complex structure and elegant poise.
When to drink: Refreshing now, but if you are someone who appreciates a white wine with a touch of age on it, this wine can certainly age a few years too.
Try with our pairing recipe below, or as we did in March, with lemon thyme roasted chicken. It was a classic match!
Our Spring 2026 recipe…
Rum-glazed shrimp & mango
With our 2023 OPPENLANDER vineyard CHARDONNAY
Fire it up! A cracking little recipe to launch summer with friends - preferably outdoors with a glass of wine in hand. Phillip loves cooking over old French oak barrel staves on the grill he built himself from a recycled grape crusher and barrel hoops. Delightfully over-the-top, if you ask Claire, who still wonders whether the gas BBQ might occasionally the trick. ;)
INGREDIENTS
Serves: 4 as a main
Pack of skewers (12)
1/4 cup plus 1 Tablespoon fresh lime juice
1/4 cup dark rum
3 Tbsp dark brown sugar
1 Tbsp finely grated peeled fresh ginger
1 ½ tsp cornstarch
32 medium shrimp, peeled, deveined (tail on)
Coarse salt & fresh ground pepper
1 ripe but firm mango (peeled & sliced lengthwise into 8 one-inch thick slivers)
2 Tablespoons vegetable oil, plus more for grates
white rice for 4 people
salad leaves for 4 people
METHOD
Make glaze: in small saucepan combine 1/4 cup of the lime juice, rum, sugar, ginger. Bring to boil over high heat. Reduce heat; simmer whisking occasionally until slightly thickened, about 3 mins.
In a small bowl, whisk together cornstarch, and 1 Tbsp water; stir into lime juice mixture. Cook stirring until thickened, about 30 seconds. Remove from heat, let cool.
Thread shrimp onto 8 skewers (4 shrimp per skewer). Season each side with salt and pepper. Thread mango slivers onto 4 different skewers (2 pieces per skewer). Brush shrimp & mango all over with reserved glaze.
Heat grill to medium-high. Oil the grates. Place all on grill. Cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 mins.
In large bowl, whisk remaining 1 Tbsp lime juice with the 2 Tbsp oil, season with s&p. Toss with salad leaves of choice.
Serving Suggestion
We suggest serving over white rice alongside a fresh salad dressed as described in step 5.
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.
wishing you a fun filled spring!
Phillip & Claire Baxter.