Tag Archives: Upright merlot

Portobello French Dip Sandwiches

This magnificent vegetarian recipe comes to us from lifestyle guru, Shaun Myrick. It solves the dilemma of how to serve a voluptuous red wine with a vegetarian meal. Give it a try, and work this sandwich into the Meatless Monday rotation.


Serves 5

Marinade Ingredients

2-3 Portobello mushrooms, depending on size
2 zucchini
1/4 cup Merlot
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon soy sauce
3 cloves garlic, minced (I actually use a garlic press here)
1 tablespoon Dijon mustard
1/2 teaspoon salt and pepper Continue reading

Winemaker Notes: Fall 2016 Wine Release

Dear Family, Friends, and Wine Club Members:

It’s been a very successful year in the cellar! Harvest 2016 had near perfect conditions for physiological ripeness and for the first time in many years flavors were ahead of sugars, which moved quite slowly throughout veraison allowing us to pick at the optimum time. The resulting wines should be pure, focused, and intensely flavorful! In addition, we harvested nearly 50% of our red fruit from the estate vineyards: Angela’s, Taylor Mag, and Oldfield. I’ve been waiting patiently for the vines to gain age, grow deeper roots, and produce the quality of fruit that can be put into our label. Now that they are approaching 10 years in the ground the quality is incredible!

Cabernet Sauvignon grapes - the last of the 2016 harvest

Cabernet Sauvignon grapes – the last of the 2016 harvest

As for the current release, the 2013 reds include Big Papa, Upright, and Nana. These wines are big, bold, and concentrated! If you are looking to try them early, they respond well to decanting and hold up for days after opening. The vintage yielded dark wines with big tannins and the best wines retained ripe fruit flavors. I’m particularly proud of these wines. For those of you who were lucky enough to stop by for the 2013 Petit Verdot release, you experienced how intensely flavorful this vintage is. This wine is the first red bottled of Taylor Mag Vineyard on Red Mountain and definitely displays what we can do with our estate fruit. Look forward to a Syrah and Cabernet produced in very limited quantities to join the estate series soon!

As we come to the end of the harvest season we look to the red wines of the previous vintage for a glimpse, or snapshot, of where they will end up. The 2015s are blended and resting quietly in oak, waiting for the big day when they move into their new homes – the bottle. Look forward to ripe, fleshy wines that are broad shouldered and concentrated with present, yet supple tannins.

The 2014 reds bottled this summer will need another 6-12 months in the bottle before being ready, but early tastings show a superb vintage. There is elegance to this vintage revealed in dark, well-shaped wines that are light on their feet. They’re a little quiet at the moment, but man they’ll be shouting soon! In the meantime, look to the ‘12s and ‘13s for immediate appeal. These wines are stunning! The ‘13s are just hitting their stride, which should last through 2020-22. The 2012s have entered their window and are ready to drink! In particular the Big Papa and Upright (…and I think we may have a few cases of Tough Guy left).

As I wrap up harvest and this letter it is with mixed emotions that I write farewell and bon voyage to Rebecca Germano, my assistant winemaker. She has been a great support in and out of the cellar for 3 harvests and will be leaving after the holidays to attend the Oenology and Viticulture Program at Lincoln University, New Zealand. She is a rising star and has the work ethic, attention to detail, and palate to take her wherever she wants to go in this industry. We wish her the best. Her successor, Chris Truxilo, has joined our team after a 6-year run at Ramey Wine Cellars in Napa. Be sure to introduce yourself next time you stop by!

As always, thank you for your loyalty and support. I look forward to sharing my wines with you in the months to come.


Peter Devison, Winemaker

Tips for Making Ravioli from Daniel and Helen

Being of Italian and Greek heritage, Daniel and Helen Ferrelli have a lot of holiday traditions evolving around food. It should come as no surprise that they make ravioli from scratch. This year, they made ravioli for their holiday table filled with veal, shallots, herbs and wine.

Veal filling for ravioli

Veal filling for ravioli

For a starting point, try the recipe for Veal and Herb Filling for Ravioli from classicpasta.com. Have the filling ready before making the pasta dough, so that it is not warm when filling the dough.

For the dough, start with a recipe for Fresh Egg Pasta such as the one from Epicurious. Note, however, Helen used 2 cups of flour and 4 eggs. Plus, about an extra 1/4 cup of flour for kneading the dough.

Tip! Mix the eggs well and add slowly to the flour. Just add a little flour on your board if too sticky and let it rest for at least 30 min in plastic wrap!

Tip! Helen recommends mixing the dough using a stand mixer and the dough hook attachment. In fact, she said using the mixer produced the best dough she’s ever made! Then, they rolled the dough out using a hand cranked pasta roller.

Tip! Sprinkle the ravioli tray with plenty of flour before laying a sheet of pasta over it. The flour will help prevent the dough from sticking.

After a sheet of pasta is laid over a ravioli tray, Helen and Jana add a spoonful of filling to each square.

After a sheet of pasta is laid over a ravioli tray, Helen and Jana add a spoonful of filling to each square.

Ravioli are assembled in a mold and finished by Daniel while Helen and Jana run dough through a pasta machine.

Daniel runs a roller over filled pasta sheets to seal the edges together.

Daniel runs a roller over filled pasta sheets to seal the edges together.

Tip! Make the pasta ahead of time and freeze it. Lay ravioli in a single layer on a sheet pan, cover with plastic, and put in the freezer. Once frozen, transfer ravioli to a storage bag or container. This method prevents the pasta from sticking together.

This veal stuffed ravioli will be served with a red sauce. Alternatively, Helen says a sauce composed of brown butter and sage is also popular, as is a light white sauce.

Wine Pairing

A red wine such as Upright Merlot would be a great match for the ravioli with red sauce.

Fall 2014 Wine Club Release

Peter Wine Monitoring

Peter monitors wine in barrel

The following post from our Winemaker, Peter Devison, sums up the 2014 harvest and shares his thoughts on the wines being released to Wine Club members November 2014.

If someone was to ask me if the 2014 harvest was a good one (and I was a gangster), I would say, “Fo shizzle*”. A good one – but a quick, condensed one. In my ten years in the Northwest, I’ve never worked a more compressed and chaotic season. It started early. By the second week of September we had all of our Merlot, Sauvignon Blanc, and Red Mountain Syrah in the door. By the last week of September, the Cabernets arrived.

All in just over a month! Insane! The fruit was ripe, dark and intensely flavored. I’m really excited for the wines to develop! Continue reading