Harvest 2009

... still no grapes at the winery yet ...

Mauricio took this picture yesterday: rolling rows of ripening Cabernet Sauvignon vines at Snows Lake Vineyard (appellation Red Hills Lake County). The soil really is that red. And the hills are much steeper than they appear.


Probably we'll harvest these grapes in various times of October (different parts of the hill). Last year we brought in some Cab from this vineyard in the 2nd week of October.

More updates to come next week ...

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!

Updates from C&B

Harvest is beginning to wrap up ... Vineyard Manager Chris reports he had his first weekend off in ages and promptly got up and showered and got ready to go ... and then realized he didn't have anywhere he had to be.

Winemaker Paul Moser says this has been an unusual vintage - certainly not an ideal one - but everyone is very excited about the quality of the grapes.

After the little bit of rain the other week, it warmed up some here. October in Northern California! There's nothing like it.

Dylan went to Sonoma's Petrified Forest Road (up near Calistoga) and snapped some photos of our Cabernet getting picked:



Those grapes will go into Moser Scharding Cabernet. Winemakers Paul Moser and Rebecca Scharding Steinschriber produce limited release Cabernet and Pinot Noir - depending on the grapes and the vintages. Right now in the tasting room we have their 2004 Cab (part from Petrified Forest Road Vineyard and another from Mulhner Vineyard) and their 2005 Pinot Noir. The next vintage will be 05 Cabs - there will be two - one from PFR and one from Mulhner. So exciting! We tasted the Mulhner today, and it was swoon-worthy.

I'm currently munching on candy corn (yay fall!) and trying to figure out which wine I'm going to take home - something that will go well with football tomorrow. It's a toss up between the Moser Cab and the 2005 Snows Lake Cab. Decisions, decisions!

Happy Friday!
Lynae

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