Today is the day; 2008 Napa Cabernet can now be yours.

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Napa Cab is Finally Here…

There is nothing better for a do-ahead recipe than this easy-to-prepare carrot ginger soup. Of course, we have the 2010 Riesling in the chiller for warm harvest season nights …who wouldn’t love this off-dry lovely first glass alongside a starter of early autumn carrot soup?

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Early Autumn Carrot Ginger Soup

We’re just a few hours into Harvest 2011 and already things are shaping up very nicely.  It’ll be extremely busy over the next few weeks, but we’re excited to see the white grapes coming in now… Learn more about the white wine harvest in Napa Valley by watching this video, produced by the Napa Valley

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Harvest Has Begun

The launch codes have been given and the pad prepared, we are T-minus 21 hours to the start of our 40th crush! The new cellar is finished, the headlamps are cleaned and checked, the crews are rested and ready for tomorrow (early) morning when we will begin Harvest 2011. The first fruit across the scale

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3…2…1…

Our ship was the Regent Navigator.  A smaller cruise vessel compared to the other ones sailing the Alaskan passages.  This ship holds a maximum of just under 500 passengers.    We boarded in Seward, just outside of Anchorage.  Apparently it was the nicest day they had seen in a while – lots of sunshine.    Our first

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Day 1 – Chateau Montelena Alaska Adventure: Welcome Reception

Finally!  We’re at 22 brix; now we need just a bit more!  The heat is on and things are looking good.

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The Grapes are Near!

On January, 28, 2012, we’ll open up the Chateau for our first-ever House Party, where our guests will have the run of the place (and the first glimpse at our newly renovated cellar).  Upstairs, downstairs – there will be food and wine around every corner.  We’ll be featuring slow-cooked rotisserie meats (think: pig, lamb, poultry and beef) to

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House Party 2012 – Save the Date!

We had a fantastic time hosting the 3rd annual Dinner in the Vineyard. Each year we host one dinner for the public in our vineyard side home/garden. Guests are treated to a 5 course gourmet menu and each course is selected to be paired with one of our wines.

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Pass the Porron!

Yesterday at the winery our winemaking team along with a few others decided it was time to go through a few Chardonnay‘s from the past to see how they’re tasting. Ok more than a few, there were 20 vintages of this delicious juice that ranged all the way back to 1981. The best part for me was tasting some wines that I didn’t even know we made, but some of you lifetime Montelena fans I’m sure will recognize

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Wine We Used to Make – Taste from the Past

In response to the frequent queries I receive about blending wine, I will review the background and approach we use at Cinnabar.

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Blending and Blending Trials