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THE BIG THREE
FRIENDS & FAMILY WINE CLUB, FEBRUARY 2012
Get ready to celebrate! Our first BIG THREE release for 2012 will be in your hands for your Valentine's Day celebration. 2011 CROZE', Rose' of Cabernet Sauvignon, 2008 CROZE Sauvignon Blanc and 2008 CROZE Cabernet Sauvignon will make your celebration magical!
Not a BIG THREE club member? Register on our Home Page at www.croze-cab.com
 2010 CROZE' Rose' of Cabernet Sauvignon
The grapes for this lovely Rose' come from the Rutherford District, Napa Valley, CA. They are 100% organically grown Cabernet Sauvignon, Wente clone, from Bella Oaks Lane. The grapes rest on the skins overnight before pressing and the juice is cold feremented to add complexity. The result is a wine with defined depth of flavor with bright and crisp acidity.
CROZE' is the perfect refresher paired with pate' and creamy cheeses. For dinner, sip it with light salads, creamy soups or something from the grill. Serve lightly chilled--use a Champagne glass for a festive touch!
2008 CROZE Sauvignon Blanc
Grapes come from Monte Lago Vineyards in the hills overlooking Clearlake, CA. One half are traditional Sauvignon Blanc clone. The other half are Musque clone which is know for its aromatics. Low yield makes intense fruit with elegant flavors.
The wine has the characteristics of a white Bordeaux with mature, complex flavors and great balance and depth. it pairs well with salds, poultry, fish, shellfish and creamy pasta dishes. Serve lightly chilled.
2008 CROZE Cabernet Sauvignon
Grapes for this wine are 100% organically grown Cabernet Sauvignon from De Coninck Vineyards, Napa Valley, CA. Here is a gutsy, old fashioned Cabernet Sauvignon of real richness and strength. It juxtaposes plenty of extracted fruit with suggestions of tobacco, stony soils, hardwoods and cream and it has the kind of fleshy substance that its sturdy, big-boned construction demands...Connoisseurs' Guide to California Wine, 90 point rating
This mouth-drenching, tannic wine craves a rich piece of meat or some time in your cellar. Gabrielle Shaffer, Sommelier
 FABULOUS FINISH - APPLE GALETTE
from Chef Wooton's Kitchen
Whirl 1/4 C. almond paste, 2 TBSP. packed light brown sugar and 1/4 C. Creme Fraisce or sour cream in a food processor (or whisk until smooth).
Roll pie pastry for a single crust into a 13" round and lay on a baking sheet. Evenly spread the almond mixture onto the dough, leaving a 2 inch border.
Arrange peeled and sliced apples that have been brushed with fresh lemon juice on top of the almond mixture in an overlapping spiral.
Fold the dough edge over the apples. Brush the edges with cream or milk and sprinkle light brown sugar on top of the galette.
Bake at 375 degrees until the crust is golden, about 35 minutes.
Garnish with Creme Fraisce, lightly sweetened whipped cream or French Vanilla ice cream. Note: Fresh plums or pears also make a great galette!
 CROZE HAPPENINGS
Pruning & Mustard in the vineyards
Crows, Robins, Blackbirds everywhere
Two Golden Eagles nesting nearby
Family Winemakers, Pasadena CA - Tues. 3/13/12
Taste of Yountville CA- Saturday 3/24/12
IN VINO VERITAS
Gary & Suzanne Wooton - Daniel, Kara & Callan Benton
 VISIT US ON FACEBOOK @ Croze & Smith Wooton Wines
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