Lake County Field Trip

Dylan & enologist Mauricio trekked north yesterday - checking on the Sauvignon Blanc grapes at Maile Field & Lars Crail's Dancing Crow Vineyard. Mauricio thinks perhaps the first week in September on these grapes, though he'll be keeping an eye on the fruit and the Brix.

Originally pear orchards planted by Maile's family, the vineyard encompasses 28 acres and has been certified organic since 2004.
Pear trees still surround the property, and the 2008 vintage of Cartlidge & Browne Sauvignon Blanc has lovely pear aromas. Coincidence?

They also stopped by to see Buzz, who's been providing us with amazing Merlot for years.

Harvest is right around the corner!

Twenty-nine Flights of Five

Twenty-nine flights of five wine blends ... akin to five hundred twenty-five thousand six hundred minutes ... so, how do you measure, measure a Chard?

Winemaker Paul Moser and enologist Mauricio Livellara are perfectionists, and we love it.

To arrive at the final blend of our 2008 Cartlidge & Browne Chardonnay -- they tried 29 flights of five different blends -- for an end total of 145 different possible blends. One hundred forty-five is the charm!

We tasted the final blend (just off the bottling line) along with the 2008 Lot 205 Chardonnay.

And then we tasted through 2007 & 2008 Pinot Noirs.

Before the bags came off, Paul noted that they all tasted like Pinot Noir to him. Next time I'll have to throw a few other varietals in there to trip him up.

We liked them all - which was good news. Even before he smelled the wine, Mauricio knew each vintage by the temperature of the wine (some had been lab samples and others pulled from the warehouse) and different specs on the glass.

Paul was pleased with the consistency between vintages and thought the 2008, though just a baby, already aromatically had a lot to say. He talked about the lovely floral notes and cherry cobbler flavor, along with a spicy character and a supple feel.

Sign me up for tastings like this more often!

Alaska!

It's extremely chilly here in Anchorage, and I'm ensconced in my puffy down coat (600 down fill). But I've seen a few natives in t-shirts and a girl last night was rocking cropped capri pants! Brrrr. Great food here - I had a fresh wild salmon BLT - wow!

Check out some of the beautiful scenery:































Now, off to share some fantastic C&B wines with Alaksans!

They'll get to taste the 2008 Dancing Crow Vineyard Sauvignon Blanc!

Keep your eyes peeled for info about when we'll release that lovely wine.

Welcome from Dylan, C&B's Marketing Manager!

Meet Dylan Elliott - I’m the Marketing Manger for Cartlidge & Browne, and I look forward to sharing the C&B Love with you!

I can't believe harvest is almost over. I'm not ready for the rain that Fall & Winter is going to bring, but I'm more than ready for the cool nights in front of my fire with my bottle of Snows Lake Cabernet. There are even rumors of a tasting room exclusive C&B Reserve Dessert Syrah that will be released just in time for the winter weather.

We are expanding the Food & Wine pairing section in our new web site. I’d love for our Cartlidge & Browne wine lovers to send in a recipe that pairs with their favorite C&B wine.With that I’m going to share a recipe to pair with our C&B 2006 Zinfandel:

Crab-Stuffed Portobello Mushrooms

* 4 large Portobello mushrooms, wiped clean. With stems removed and diced
* 5 tablespoons olive oil, divided
* salt
* freshly ground black pepper
* 2 tablespoons butter
* 1/2 medium onion, diced
* 2 garlic cloves, minced
* 6 ounces crabmeat, drained
* 1 cup provolone

1. Preheat your oven's broiler.

2. Brush both sides of the mushrooms with 3 tablespoons of oil. Sprinkle lightly with salt and pepper, and arrange on a lipped cookie sheet. Broil on highest rack, turning once, until golden and almost cooked through, about 5 minutes. Remove mushrooms and reset oven to 400 degrees.

3. Meanwhile, heat remaining oil and butter in a medium skillet over medium-high heat. Stir in mushrooms stems and onions and lightly seasoning with salt and pepper. Cook until tender, about 4 minutes. Add garlic and cook until fragrant, about 1 minute longer. Transfer mushroom mixture to a medium bowl and crabmeat.

4. Spoon a portion of filling into each mushroom cap and top with cheese. Bake on middle oven rack until filling is heated though and cheese melts, about 15 minutes.

If you are a mushroom lover, these are nothing short of amazing!

Cheers,
Dylan