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Winter 2011
Welcome Daniel Benton!
Croze welcomes Daniel Benton (and wife Kara) to the team as our Assistant Winemaker and Chief Operating Officer. Daniel comes to us from Mooresville, NC where he previously worked for our distributor, Carolina Craft. Danial earned a Viticulture and Enology degree through Surry Community College and worked every post from harvest to marketing with Surry Cellars Wines. We are excited to have a fresh face and a new surge of excitement here. Welcome to the Croze Nest!
Winter
Winter came early to Napa Valley this year. The rains started coming with a vengeance and many still had late ripening fruit on the vine. Our only late comer was the Petit Verdot which we source from Calaveras County which is to say, no problem. The harvest was lovely and while we were wearing rain jackets in the winery, all was well. Fermentations also went off without a hitch this year and thus we had everything all tidied for the hibernation of winter.
Excitement of this season has been the new release of our...
~~~~2005 Vintner's Reserve Cabernet Sauvignon~~~~
In 28 years of making wine this is only the 2nd time we have found the wine so worthy of being held as a Reserve. Grapes for the 2005 Vintners Reserve Cabernet Sauvignon came from three, diverse vineyards in three appellations within the Napa Valley. The lots were fermented separately and the resulting blend combined. The origin of these grapes is a closely guarded secret.
The 2005 CROZE Vintners Reserve Cabernet Sauvignon shows layers of silky, old-world style complexity. Earthy, spicy leather framed by classic berry. Think crème de cassis meets Bordeaux. This wine reflects the depth and complexity of the combined vineyards enhanced by extended barrel aging.
Please contact us if you are interested in this very limited, 1200 BOTTLE production. Available in 12 packs, 6 packs, and singles.
Wine Club
The Winter Wine Club members will receive 1 bottle of 2005 Croze Cabernet Sauvignon and 2006 Croze Port. These are our personal comfort wines of the season and we are sure you will enjoy them as well. Check out the following recipes for pairing ideas.
If you are interested in participating in The Croze Nest quarterly wine club we would encourage you to sign up. Four shipments of two bottles each per year and first dibs on all the new release, library release, discounts, and events we have to offer. There is no joiners fee nor commitment past the purchase of your shipments and all your wine will come in at a discounted rate. Why wait? Join us at The Croze Nest today.
Wine Club Pairing Recipes
Magret de Canard au Cassis (Duck with Black Currents) and Croze 2005 Cabernet Sauvignon
~Ingredients
2 large duck’s breasts- preferably French Magrets
100ml cream
2 small glasses Crème de Cassis
Handful of fresh blackcurrants (or frozen if out of season)
Salt & Pepper
~Directions
Remove the small muscle in the breast
Score the fat deeply to form diamond shapes
Place breast in hot pan fat side down
Allow fat to go crispy and drain off fat
Remove from pan & season then return to the pan on a lower heat
Fry the breast for 2-4 mins (depending on how you want it cooked) and remove from pan
Add crème de cassis and bring to the boil
Add 100ml cream and stir in the blackcurrants
Serve sauce in a gravy boat
Chevre Cheesecake with Port Reduction sauce and Croze Cabernet Port
~Ingredients
15 graham crackers, crushed
2 tablespoons butter, melted
2 (8 ounce) packages cream cheese
2 (8 ounce) packages of chevre cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
~Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
~Port reduction
Put Port in the saucepan and boil, uncovered, over high heat, until slightly thickened and reduced about a third, about 8 minutes. Cool to room temperature. Serve drizzled over cheesecake. Yum!
In Vino Veritas,
The Wootons
“Our philosophy is steeped in classic European tradition, and our wines have a profound sense of place. Vintages are meticulously handcrafted from vineyard to bottle, ensuring quality and a recognizable style that is Croze.”
Daniel Benton
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