April 2023 Member Newsletter

Sauvignon Blanc

OAKVILLE | 2021

VINTAGE

The 2021 vintage from our Estate in Oakville was harvested between August 24th and September 9th, about average for the Estate. Yields in 2021 were low but this vineyard continues to produce some of the most intensely flavored Sauvignon Blanc that we have ever worked with. We also found the Sauvignon Musqué to be equally stunning in 2021 with great floral notes. The Sémillon and Viognier add great complexity to the aromas and flavors of the overall wine.

WINEMAKER IMPRESSIONS

The wine has aromas of honeysuckle, honey dew melon, cantaloupe, white, peach, citrus blossom, and sugarbee apple. On the palate are flavors of grape fruit, lemon, yellow apple, kiwi, vanilla wafer, key lime, and pineapple. The wine finishes with a bright acidity, a touch of banana cream, and minerality. The addition of Viognier and Sémillon bring complexity and depth to the foundation of Sauvignon Blanc.

BY THE NUMBERS

BOTTLE $64

PRODUCTION 721 cases

ALCOHOL 14.3%

VARIETALS

50% Sauvignon Blanc

35% Sauvignon Blanc

.........Musqué Clone

11% Sémillon

4%Viognier

DANIELLE CYROT

WINEMAKER, CADE ESTATE WINERY & 13TH VINEYARD

GRILLED SHRIMP TOSTADA WITH GRILLED CORN SALAD

pair with 2021 CADE Estate Sauvignon Blanc, Oakville

5 sprays olive oil cooking spray

1 tsp chili powder

2 tsp ground cumin

1 tsp dried oregano

1/4 tsp table salt

2 tbsp fresh lime juice

2 tsp olive oil

1 cup cherry tomatoes (halved)

1/2 medium avocado (sliced)

1/2 cup red onion (chopped)

1 medium fresh yellow corn

3/4 lbs shrimp (deveined)

4 corn tortillas (6 inches)

1 cup fat free refried beans

1 cup red cabbage (shredded)

1/3 cup cilantro (chopped)

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high or prepare medium-high fire in charcoal grill.

2. In small dish, stir chili powder, cumin, oregano, and salt. In medium bowl, whisk 1 tbsp spice blend, lime juice, and oil. Add tomatoes, avocado, and onion for salad. Lightly coat corn with nonstick spray. Sprinkle shrimp with remaining spice blend and toss to coat. Lightly coat shrimp with nonstick spray.

3. Grill corn, turning, until charred on all sides, about 10 minutes. Remove from grill and let cool. Grill shrimp in grill basket just until opaque in centers, about 2 minutes on each side. Transfer to plate. Off heat, lightly coat tortillas with nonstick spray and grill until browned in spots and crispy, about 2 minutes on each side.

4. Slice kernels off cob onto cutting board, then mix into salad. Spread each tortilla with 1⁄4 cup beans. Top with corn salad, shrimp, cabbage, and cilantro.

Cabernet Sauvignon

NAPA VALLEY | 2019

VINTAGE

In 2019 we continued to work closely with our favorite local growers throughout the broader Napa Valley. The backbone of this blend comes from Oso Vineyard. This newly acquired Estate Vineyard delivers an abundance of fruit, color, and tannin, providing the framework and structure to carry this wine. This site is complemented by Ink Grade Vineyard, which is in very close proximity, our Estate Vineyard in the Stags Leap District, Blue Tooth Vineyard down the road from Odette in Oak Knoll, and Las Amigas Vineyard in Carneros. Each of these sites come together in unison to create a beautiful expression of Cabernet Sauvignon that captures the diversity and range of the unique terroir within Napa Valley in a complex yet approachable, elegant style.

WINEMAKER IMPRESSIONS

The 2019 Adaptation Cabernet Sauvignon

is a gorgeous expression of Napa Valley Cabernet Sauvignon from a superb vintage. Revealing blackberries, black currants, crème de cassis, with hints of espresso, cocoa powder and fine gravely undertones, this seamless full-bodied wine carries remarkable freshness and purity, delivering up front appeal with long term potential.

BY THE NUMBERS

BOTTLE $78

AGING 18 Months

ALCOHOL 14.8%

VARIETALS 80% Cabernet Sauvignon

18% Merlot 2% Petite Sirah

CLICK TO ORDER

JEFF OWENS WINEMAKER, ODETTE ESTATE WINERY & ADAPTATION

BEEF TENDERLOIN WITH BLACKBERRY DRESSING

pair with 2019 Adaptation Cabernet Sauvignon, Napa Valley

8 green asparagus stalks

8 baby carrots

4 fingerling potatoes

1 10-ounce box blackberries

8 ounces butter, divided

2 shallots (diced)

6 shallots (cut in half)

4 beef tenderloins, 8 ounces each

1 tablespoon sugar

2 ounces vegetable stock

4 sprigs thyme, for garnish

4 sprigs rosemary, for garnish

1. Clean asparagus, carrots, and potatoes. Peel carrots and potatoes. In pot over medium heat, cook blackberries with butter and the diced shallots. Simmer for 5 minutes, until soft. Remove pot from heat. Once cool, place mixture into blender and purée. Once blended, strain through a sieve and set aside.

2. Bring medium-sized pot of salted water to boil. Cook asparagus, carrots, and potatoes for 4–5 minutes. Transfer to bowl of cold water filled with ice to halt cooking. Drain the vegetables and reserve. In pot over medium-high heat, sear remaining shallot halves with 2 ounces of butter and sugar. When caramelized, add vegetable stock, and set aside.

3. Heat remaining butter in pan, and sear beef tenderloin. For medium-rare, cook 4 minutes per side. Remove from pan. Add vegetables to same pan, searing for approximately 1 minute. Dress each plate with blackberry coulis and vegetables, placing beef on top. Garnish with thyme and rosemary.

Cabernet Sauvignon

HOWELL MOUNTAIN | 2019

VINTAGE

The CADE Howell Mountain Cabernet Sauvignon is sourced from four vineyards on Howell Mountain, including our vineyard at CADE Estate, 13th Vineyard, Ink Grade Vineyard, and Cold Springs. The cooler 2019 vintage started on September 26th, with fruit from the Ink Grade Vineyard and finished on November 2nd with fruit from 13th Vineyard.

WINEMAKER IMPRESSIONS

On the nose are aromas of cola, blueberry, red cherry, cocoa nibs, baking spices, and dried cranberries, followed by flavors of boysenberry, black cherry, elderberry, dark chocolate, clove, and licorice. It finishes with bramble, amaretto, and dried blue/black fruits. This wine has a classic Howell Mountain structure and tannin, big and bold but balanced in approach. The cooler 2019 vintage produced wines with higher perceived acidity and lots of red fruit flavors and aromas.

BY THE NUMBERS

BOTTLE $128

PRODUCTION 579 barrels

ALCOHOL 15.6%

VARIETALS 87% Cabernet Sauvignon

3% Malbec

5% Merlot

5% Petit Verdot

DANIELLE CYROT WINEMAKER, CADE ESTATE WINERY & 13TH VINEYARD

PORT WINE BRAISED SHORT RIBS

pair with 2019 CADE Estate Cabernet Sauvignon, Howell Mountain

3½–4 lbs boneless beef short ribs

pinch of salt & pepper

1 cup diced onion

1 cup diced carrots

½ cup diced celery

2 cloves garlic, diced

½ bunch thyme

1 bay leaf

1 bottle red wine (table wine)

2 cups ruby port

4 cups veal or chicken stock

1 cup fat free refried beans

1. Trim short ribs of excess fat, then season with salt and pepper. In large sauté pan over medium-high heat, sear short ribs until golden brown on all sides, about 4 minutes. Remove ribs from pan and place in Dutch Oven or ovenproof pot. In same sauté pan over medium heat, place onion, carrots, celery, and garlic. Sauté until golden brown. Add wine and reduce by half. Add thyme and bay leaf to wine mixture. Pour over ribs, and marinate at least 2–3 hours, or overnight.

2. Preheat oven to 325°F. Warm veal stock or chicken stock and pour over ribs. Cover ovenproof pot with foil or lid. Cook for 3–4 hours, or until fork tender, checking every 45 minutes.

3. Remove from oven and let cool. Remove and reserve short ribs. Strain cooking liquid into same pot. Return liquid to stove and skim fat from top. Simmer over medium heat. Reduce to thick, saucy consistency. Return ribs to pot, glaze and serve.

Cabernet Sauvignon

HOWELL MOUNTAIN | 2019

VINTAGE

The 2019 13th Reserve Howell Mountain Cabernet Sauvignon is from our 82-acre Estate Vineyard on Howell Mountain. This property was the 13th bonded winery in California, dating back to 1886. The property is planted to 74 acres of Cabernet Sauvignon, 3.5 acres of Malbec, and 1 acre of Petit Verdot. The fruit in 2019 was harvested between October 10th and October 29th.

WINEMAKER IMPRESSIONS

The 13th Vineyard Reserve has raspberry, cherry, graham cracker, huckleberry, rose petal, black pepper, and vanilla aromas complemented by blueberry, dark chocolate, cranberry, mocha, coffee, and cherry compote flavors. The wine has stunning color with velvety and refined tannins, with the Malbec giving the wine vibrancy and youthfulness that can only come from Malbec. This wine reflects the best of what 13th Vineyard offers: a full-bodied, red fruit-driven Cabernet Sauvignon with the classic Howell Mountain structure.

BY THE NUMBERS

BOTTLE $400

PRODUCTION 12 barrels

ALCOHOL 15.6%

VARIETALS 88% Cabernet Sauvignon

12% Malbec

CALL TO ORDER: 707.690.1219

DANIELLE CYROT WINEMAKER, CADE ESTATE WINERY & 13TH VINEYARD