Gleason Barn

Monthly Archives: August 2013

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Celebrate The 2013 Harvest With Us!

by on August 29, 2013

If you haven’t been to the Napa Valley during harvest, here is one more incentive: our second annual harvest party on September 28, 2013. We admit, Napa Valley is a wonderful place to visit year around, but the months of September and October are two of the most exciting. The valley is full of activity—the wonderful sights, sounds and smells of harvest. It’s not to be missed!

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Last year’s first day of harvest and blessing of the grapes

We celebrate harvest with current vintages of our single-vineyard wines, as well as a few surprises from the cellar paired with live music and hors d’oeuvres. Behind-the-scenes harvest tours will give you an inside peek at the care we give each vineyard. The event is planned for 4:00 p.m. – 7:00 p.m., so make reservations at your favorite nearby restaurant and join us for appetizers and wine!

If you haven’t already RSVP’d, you will want to do so right away as this event will sell out. Click here or call (707) 967-9600 for more information. We look forward to seeing you!

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Cedar Plank-Roasted Manchego Cheese—and 2010 Nickel & Nickel CC Ranch Cabernet

by on August 29, 2013

This easy recipe from Executive Chef Trevor Eliason makes a great hors d’oeuvres course. Pair with our Single-Vineyard Cabernet (we opened C.C. Ranch, but feel free to try with our other Napa Cabernets!) for a delicious start to dinner.

 

Cedar Plank-Roasted Manchego Cheese, 
Brandied Cherries, Charred Onion Jam and Crostini 

Download Recipe

Ingredients

1 yellow onion

1/2 cup olive oil

Salt and pepper, to taste

1/8 cup toasted almonds,
roughly chopped

1/8 cup brandied cherries, halved

Balsamic vinegar

5 ounces aged Manchego cheese

1 cedar plank, 6″ x 4″,
soaked in water overnight

12 crostini

 

Method

This recipe has two simple parts: the cherry, onion and almond compote and the roasted cheese.

Compote Preparation:
Slice the onion into thick slices, brush with oil and season with salt and pepper. Grill both sides of the onion on high heat until dark grill marks appear. Dice the onion once it has cooled and fold in the almonds and brandied cherries. Season with salt and pepper and a splash of balsamic vinegar.

Cheese Preparation:
Remove the rind and place the cheese on the soaked cedar plank. Place the plank in a 300°F oven for about 4 minutes. You want the cheese to be warm all the way through without melting too much. It should appear soft and shiny, but still hold its shape.

Serve the compote and crostini alongside the warm cheese. Enjoy with a glass of  Nickel & Nickel C.C. Ranch Cabernet Sauvignon.

Serves 4

Download Recipe

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2010 Nickel & Nickel Single-Vineyard Cabernet Release

by on August 15, 2013

A big thank you to all who joined us for our Cabernet Release last Saturday, August 10. We couldn’t have asked for better weather to pair with our new, 2010 Single-Vineyard Cabernets!

Dragonfly Vineyard Cabernet

Mary Grace and Dirk Hampson poured 2010 Nickel & Nickel Dragonfly Vineyard Cabernet from St. Helena, Napa Valley.

Gleason Barn

A beautiful day for 2010 Single-Vineyard Cabernet!

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Guests enjoyed wonderful selection of cheeses and treats from Chef Trevor’s kitchen.

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Winemaker Darice Spinelli poured 2010 Nickel & Nickel Kelham Vineyard Cabernet from Oakville, Napa Valley.

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Wine Club Manager Julie Zanze poured 2010 Nickel & Nickel Quarry Vineyard Cabernet from Rutherford, Napa Valley.

If you were unable to join us for the release event, find out more about all 12 of our 2010 Single-Vineyard Cabernets here. Better yet, why don’t you visit us and experience a selection of our newest vintage for yourself?

(Insider’s tip: as we head into the harvest season, our tours and tastings fill up quickly. Give us a call as soon as you know your plans: 707-967-9600)

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