The Croze Nest, Spring 2009

' The Croze Nest, Spring 2009

Welcoming Spring in Napa

Springtime in Napa is not to be missed. While it never really stops being green and lovely here, there is a definite resurgence of life that is waved in with an abundance of golden mustard flowers. From every part of the valley, as far as the eye can see, there are fields upon fields of mustard that let us know that it is all about to begin again. The mustard gives way to the flowering trees, rose bushes begin to bloom, and a chorus of bees begin buzzing. This is all just a prelude to the first bud break of the vines in the spring.

So begins the next season in the Napa Valley. Most believe that we've had enough rain to produce a more bountiful crop this year. There have been no strange weather tidbits such as late frost or high winds for which we might worry. Sunshine and warm days followed by cool evenings throughout the region point to a very healthy vintage in 2009.

Here at Croze we are hitting the gates running by announcing the release of the Croze’ Vin d’ Une Nuit – Cabernet Sauvignon Rose’ 2008! This new vintage is going to knock your socks off with all the fruit it packs. The wine was made with winemaker Gary Wooton’s preferred method of ‘wine of one night’ in which the juice is not immediately pressed from the berries but sits for one night to pick up more color and red fruit characteristics. It is truly juicy and delicious and we are excited to be sharing it with you. That being said, with the light crop we had from the 2008 vintage, we only produced ***96 cases***.

The wine will be going out with our spring wine club shipment along with our recently released Croze Sauvignon Blanc 2007. If you want to join our wine club and be part of the lucky few who will be enjoying the Croze’ Rose’ this season please let us know ASAP. The wines are also available via our web store and at some very select retail and restaurant locations around the US. Please contact us for more details.

UPCOMING EVENTS

WHO Small Winery Event - June 24th at 5:30
River Point Resort
500 Lincoln Avenue
Napa, CA

Family Winemakers Tasting - San Francisco - August 23 & 24

Sunday, August 23
Open to trade only, 1:00 - 3:00pm; to consumers and trade, 3:00 - 6:00pm
Monday, August 24
Open to trade only, 1:00 - 6:00pm
Festival Pavilion, Fort Mason, San Francisco
Tickets will go on sale and trade registration will begin in late June.
http://www.familywinemakers.org/

Want to meet Winemaker Gary Wooton? He may be in your area soon!
Atlanta Georgia    May 12-15
Maryland/DC        May 18-20
Washington State   May 25-29
Coming soon…Montana, NewYork , Colorado, Southern California, Minnesota

“Behold, my friends, the spring is come; the earth has gladly received the embraces of the sun, and we shall soon see the results of their love!”

-Sitting Bull

We hope to see you soon in the beautiful Napa Valley. Until then enjoy Croze and Smith Wootons wines!

In Vino Veritas!!

Gary & Suzanne Wooton

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.

Recipe pairing ideas for Spring Wine Club

Seared Halibut with Haricots Verts, Scallions, and White Wine Sauce with Croze Sauvignon Blanc 2007

Makes 4 servings

ingredients

1 pound haricots verts or young green or wax beans

Four 7-ounce halibut fillets, each approximately 1 inch thick

Coarse salt and freshly ground white pepper to taste

2 tablespoons canola oil

1/4 cup Sauvignon Blanc or other dry white wine

2 tablespoons fresh lemon juice, or to taste

1/2 cup unsalted butter

5 scallions, white part only, finely sliced on the bias

1 tablespoon capers, drained and rinsed

1 large, ripe tomato, peeled, seeded, and cut into 1/4-inch dice

preparation

In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.

Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.

Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce.

Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.

Strawberry Salad with Prosciutto & Mozzarella with Croze' Vin d' Une Nuit Cabernet Sauvignon Rose' 2008

makes 4 servings

1 quart strawberries

16 slices prosciutto

1 bunch fresh basil

12 mini mozzarella balls

1 cup baby arugula

2 tbsp balsamic vinegar

extra virgin olive oil

salt & pepper

preparation

Lay the sliced berries on a plate and drizzle with the vinegar. Sprinkle with kosher salt and plenty of freshly ground pepper.

Lay one slice of prosciutto on your cutting board and cover with a layer of basil (2-3) leaves. Add another slice of prosciutto and basil and keep layering until all the prosciutto is used up. Roll into a thick cigar and cut into ribbons with a sharp knife.

Cut the mozzarella in quarters and sprinkle over the serving dish. Scatter the berries around the cheese. Toss the arugula with the strawberry juice left on the plate. Add a splash of olive oil.

To serve, scatter the berries and mozzarella even between four plates. Scatter the prosciutto ribbons on top of the berry mixture. Scatter the arugula leaves on top of this and garnish with whole berries.

Cheers!