' The Croze Nest, Fall 2008

 


 
 

Greetings from the Croze Nest!



It has been a season ripe with activity here at Croze and Smith Wooton. We have worked our fingers to a state of purple that undeniably labels us a ‘hands on’ boutique winery. The vintage itself has provided challenges such as late frost, winds, and heat spikes and yet the wines have reigned victorious. Our overall crops were light but the quality of the fruit is impeccable.


We started harvest in mid August with our Lake County Sauvignon Blanc and Suisun Cabernet Sauvignon Rose’. Fermentations were slow and cool according to plan to find the sweet spot of varietal character we were hoping for. Everything went along without a hitch and the wines are newly bottled and resting, awaiting their release next year.


Cabernet Franc and Cabernet Sauvignon came in the second week of October and were delicious right off the vine. We have made every effort to be gentle and let the true character of these Napa wines shine through. They will be quietly maturing in French Nevers oak barrels until winemaker Gary Wooton says, ‘parfait’.


Our hardest hit in the vineyard was Port this year though what we are losing in volume we are making up for in flavor.  This promises to be one of the most mouth-watering, delectable California Cabernet Sauvignon Ports to date.

 

All in all it has been a wonderful season here at Croze and Smith Wooton. The seasons have provided for the earth, giving bounty to the fruit.  Beautiful fruit paired with the panache of winemaker Gary Wooton, have newly made wines anticipating release.  Previous vintages and friends, old and new, give reason for us to raise our glasses again and again.

 
Cheers!


Gabrielle, Suzanne, & Gary 



FALL 2008 CROZE NEST WINE CLUB

Croze Cabernet Sauvignon 2004

Grapes for the 2004 CROZE came from Robbins Vineyard just south of St. Helena.  This is a sweet spot for Cabernet Sauvignon producing long-lasting, well structured, elegant wines.

The 2004 Croze wine will surpass all your expectations of Napa Cabernet.  There is finesse, balance, and yes, all the true old world charm a varietally correct Cabernet can offer.  You are met with sunny wildflower and musk aromas that are structured together with a blast of fresh ground pink peppercorns.  The flavors have incredibly harmonious elements of worn saddle leather and rivers of fresh, blood red cassis.  In keeping with the winemaker’s philosophy and style, 2004 CROZE is very drinkable now, but this intriguing Cabernet Sauvignon has the ideal balance for a graceful and long lived wine.  Only 673 cases produced.


Croze Cabernet Sauvignon Port 2006

The 2006 Cabernet Sauvignon grapes came from Tenbrink Vineyards in Suisun Valley, just across the Eastern Hills from Napa Valley.  The 2006 growing season was warm and dry enough to allow the extended hang time necessary for concentrating the sugars in the grapes—perfect for making varietal Port.

 

The true varietal character of Cabernet Sauvignon blends with oak-aged Brandy in this elegant Cabernet Sauvignon Port.  2006 Croze Cabernet Sauvignon Port balances the flavors of mature fruit, French oak and aged Brandy, thus achieving a satisfying medley of flavors.  Rich, dense blackberry flavors and aromas fill the mouth and tickle the nose. You'll want to lick the glass!  Only 200 cases were produced.

 

We will be shipping out our fall club wines on November 14th so please let us know if you would like to be part of the Croze Nest Club. If you aren't signed up for our quarterly club, SIGN UP NOW. Club members recieve special wine at special prices on a quarterly basis. Fall Club shipment includes 2 bottles of great wine - the Croze Cabernet Sauvignon 2004 and the Croze Cabernet Sauvignon Port 2006.



Recipes to pair with your fall selections


Braised Country Style Pork Ribs (a Suzanne specialty)

and Croze Cabernet Sauvignon

  

Ingredients:

5 pounds lean country-style pork spareribs

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1 medium onion, chopped

2 cloves garlic, minced


½ cup soy sauce

1 cup dry red wine

1 cup water

½ cup tomato sauce

¼ tsp chili flakes

¼ tsp chili powder


Directions:


Trim excess fat from the ribs. Heat the oil in a 12-inch sauté pan over medium-high. Add the meat so the pieces don't touch. Sprinkle with salt and pepper. Brown over medium heat to dark and crusty. Repeat if all the pieces didn't fit. Remove the meat to a platter.


Over medium heat, sauté onion and garlic to golden brown, taking care not to burn the brown glaze in the bottom of the pan. Stir in the spices, along with the meat. Pour in the wine and reduce to practically nothing, scraping up brown bits from the pan's bottom as it bubbles.


Stir in the rest of the ingredients and stir until it bubbles.  Cover tightly and cook over low heat for 1 hour, or until meat is tender. Taste for seasoning and deep rich flavor. If flavor is thin, simmer uncovered to concentrate flavors, then decide if salt is needed. Serves 6.


Creme Brulee and Croze Port


Ingredients

1 quart heavy cream

1 vanilla bean, split and scraped

1 cup vanilla sugar, divided

6 large egg yolks

2 quarts hot water


Directions

Preheat the oven to 325 degrees F.


Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.


In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.


Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. We like to dollop a bit of seedless raspberry jam or fig compote to pair with the port.  Serves 6.



**A VERY SPECIAL OFFER**

We want to offer you a unique opportunity to have YOUR OWN private label on our Cabernet Sauvignon 2004.  Whether it be for your special event, a gift, or just because you want it we can design or work with you to design your own special label.  Contact us for details.  Limited offer.  First come, first served.  Very cool!


UPCOMING EVENTS

FESTIVAL OF LIGHTS

Yountville, CA

November 28, 2008

Visit the town of Yountville, CA for the annual Festival of Lights!  Wines, Food, and Entertainment in downtown Yountville held annually on the Friday following Thanksgiving, 1-7pm.  CROZE & SMITH WOOTON wines will be available for tasting.

MAKE HOTEL RESERVATIONS NOW - THE TOWN FILLS UP FAST!



 

For a private tasting with winemaker Gary Wooton, contact us. in advance of your visit.  We'll do our best to accommodate you and your group.

 
 

We hope to see you soon in our beautiful valley.  Meanwhile, enjoy Croze and Smith Wooton wines.


 "In Vino Veritas."

Gary & Suzanne Wooton

Croze Cab P.O. Box 2679 Yountville, CA, 94599 707-944-9247
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