Croze Napa Valley P.O. Box 2679 Yountville, CA, 94599 707-944-9247 To unsubscribe, click here.
HARVEST UPDATE 2006
CROZE SAUVIGNON BLANC
Our first arrival on August 24th was Sauvignon Blanc from Monte Lago Vineyards in Lake County. This idillic setting with perfect terroir for Sauvignon Blanc, is situated in the northern hills overlooking Clearlake and Mt. Knocti.
The fruit was held on the skins for 24 hours after picking. Then it was de-stemmed and the juice pressed off to a stainless steel tank. Fermentation was completed in tank. Then the wine was clarified, cold stabilized, filtered and bottled. The result is light, crisp and well blanaced with moderate tannin structure.
It's boquet reveals fresh aromas of citrus and grapefruit with a hint of new mown grass. As the wine warms in the glass, melon and pineapple flavors emerge.
The wine was bottled October 15th and first shown at the "Festival of Lights" in Yountville, November 24th. Even on a cold, winter day, the crowd loved it!
2006 Croze Sauvignon Blanc has been released and is now being placed in wine shops. It is available to you on line through our website store at www.croze-cab.com.
SMITH WOOTON SYRAH
The Syrah arrived from Tanner Vineyards on September 8th. Hot weather brought the grapes in early, but ripe and in excellent condition. This foothills vineyard, located in Calaveras County near the town of Murphy's is ideally situated for Syrah grapes. The terroir is similar to Gigondas, where great French Syrah is borne.
Like past vintages, this one is another dark beauty, now aging in French Oak barrels.
SMITH WOOTON CABERNET FRANC
Gallagher's Vineyard Cabernet Franc arrived on October 28th. This tiny property on Napa Valley's Silverado Trail produces intensely varietal fruit. Owner-vineyardist Brian Gallagher treats each vine as if it were the only one.
This is the 10th year we have been blessed with these wonderful grapes. The wine is now safely tucked away--waiting for the right time for you to enjoy it!
CROZE CABERNET SAUVIGNON
DeConinck Vineyards Cabernet Sauvignon was picked November 5th. The ranch is located at the south end of the Cabernet growing region of the Napa Valley. Cooler temperatures mean longer hang time and more complex flavors.
After crush, the skins and juice rested 5 days before innoculation for fermentation. In keeping with the traditional French method, a long, cool fermentation followed. This creates a wine with balanced tannin and deep extraction of fruit flavors. Our first Cabernet was made from Luis DeConinck's grapes in 1995 and we are pleased to continue the tradition in 2004, 2005 and 2006.
CROZE CABERNET SAUVIGNON PORT
On November 20th, the last grapes arrived from Tenbrink Vineyards in Suisun Valley. Due to more heat hours than in the Napa Valley, these grapes ripen early and were allowed to hang until they reached 31 brix (each brix is roughly 1% by weight of sugar).
The grapes were allowed to ferment to 6 brix, then Oak-aged Brandy was added to stop fermentation and bring the wine's alcohol level to 18%. The result is now aging in French Oak barrels.
WINE DISTRIBUTORS
Wine lovers can now purchase Croze and Smith Wooton wines in these areas: Alaska, Tucson, AZ, Dallas-Ft. Worth, TX, Los Angeles, CA, Montana, Ohio, Eastern Washington, Florida, Kentucky, Maryland and South Carolina. If you don't see our wines at your favorite wine store, Email us the name and address of the retailer, at croze@interx.net . We'll contact our distributor in your area.
Of course you can still purchase your wines on our website www.croze-cab.com .
FROM SUZANNE'S KITCHEN
I was talking with a Croze Nest Member who loves tomato soup. He asked if I have a good recipe? I've found one. I served this at Thanksgiving with the 2006 Croze Savignon Blanc! There was no soup or wine left over. I believe that qualifies as a success!
TOMATO SOUP--serves 8
INGREDIENTS 1 1/2 cups diced sweet onion 3/4 cup diced carrot 1/2 cup chopped celery, strings removed 1 large clove garlic, peeled & minced 3 TBSP butter 3 pounds ripe tomatoes, seeded & chopped 3 TBSP tomato paste 1 1/2 tsp each sugar & Kosher salt 1/2 tsp white pepper 8 parsley sprigs, stems removed 3 thyme springs, stems removed 2 cups low sodium chicken stock
SAUTE' onion, carrot, celery & garlic in butter until soft, in a large pot. Add more butter as needed. Add tomatoes, tomato paste, seasonings & herbs. Bring to a gentle boil and simmer for 30 minutes. Process all ingredients until smooth in a blender or food processor (Process 1/2 batch at a time.) Return puree to pot and add 1 cup of chicken stock. Reheat, adding more chicken stock as desired. GARNISH with Creme Fresh, fresh chopped chives and top with a thin slice of fresh orange.
