2022 Summer Wine Club
May 20 – May 26: Customize Shipment
May 27th: Card Charge
June 3rd (Ground) & June 6th (Next Day Air): Wine Ships
Available for pickup starting, May 28th
June 25th & 26th: Wine Club Weekend
Join us for our Annual Summer Bash Wine Club Weekend!
June 25th & 26th
11:00am to 1:30pm or 2:30pm to 5:00pm
Reservations are required
Tastings will be outdoor and over the bar. Seating is open.
Rick Neve, Italian Style Catering is back! Rick’s signature Tri Tip is on the menu and will be served with a selection of seasonal grilled vegetables and salad.
Vegetarian option is available upon request. Please request at time of booking.
Two complimentary tickets are available per wine club. Any guest count over two will be charged $30 per person to the member card on file. Reservations taken on a first come, first served basis.
Featured Summer Wine Club Wines
2019 Los Amigos Ranch Cabernet Franc
2019 Los Amigos Ranch Sangiovese
2020 Reserve “Third Alarm” Pinot Noir
2020 Olivet Ranch Sauvignon Blanc
Other Suggested Summer Additions
2020 Rose of Pinot Noir
2020 Los Amigos Chardonnay
2018 Estate Russian River Valley Pinot Noir
2018 Estate Chalk Hill Merlot
The Gewurz Has Arrived!
Do not miss the chance to add the most sought-after Gewurztraminer in the Russian River Valley. After nearly a year of being sold out, our historic Vineyard Designate “Off-Dry” Gewurztraminer is back. This quaffable summer wine is the perfect addition to your summer club offering.
Please note that all wine club selected wines are limited edition. Some wines may be limited and reorders or additions may not be available. For any follow up or questions regarding your shipment, email maureen@hookandladderwinery.com
Summer Club Tasting Notes
2019 Los Amigos Ranch Cabernet Franc
This vintage 2019, single vineyard Cabernet Franc from our famed Los Amigos Ranch is a stunner. Elegant dark plum purple hues show entice in the glass, while immediate hints of bright bing cherry and wispy mocha create a mouthwatering aromatic quality. The palate is full and a generous depth of mixed baking spices and sweet red currant dominate and give way to a light dried sage finish.
2021 Los Amigos Ranch Sangiovese
Located “at elevation” on western planted slopes of our Los Amigos Ranch and affectionately called “Sangio Hill”. This vineyard designated Sangiovese is fervently followed by wine lovers all over the world. A triumphant “new world” expression, this Sangiovese from the Chalk Hill Appellation, displays a dark brick red color with aromas of ripe strawberry, raspberry, cinnamon and vanilla spice. On the palate the wine is full with bright wild berries accented by a long finish of dried tobacco and lively cedar. This multi-layered wine is lovely and rich, able to be enjoyed with a meal or on its own.
2020 Reserve “Third Alarm” Pinot Noir (Red Wine Only Club)
The vintage 2020 expression of this barrel selection “reserve” Pinot Noir displays a light garnet color. Aromas of rose petals and violets awaken the senses, while cherry and vanilla flavors mix with lightly toasted oak and cocoa. The palette is layered and leads with strong dried cherry and a lingering finish of fresh strawberry, wild blueberry and subtle caramelized mushroom.
2020 Olivet Ranch Sauvignon Blanc (Mixed Club)
This beautiful straw-colored Sauvignon Blanc from the “home vineyard” on Olivet Ranch, leads with enveloping aromatics featuring a rich bouquet of lemongrass, melon, and a hint of jasmine. A full and immediate flavor of nectarine and citrus flows into a bright dry key-lime finish, leaving your palate refreshed.
Wine Pairing Feature
Christine’s Asparagus and Linguine Carbonara with 2020 “Third Alarm” Pinot Noir
Ingredients
- 1 lb. Linguine
- ½ lb. fresh asparagus
- 3 eggs
- Juice and zest of 2 lemons
- 1 cup 35% cream
- 5 sprigs of tarragon leaves chopped
- 1 ½ cups grated parmesan cheese
- 8 slices of prosciutto
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to boil. Cut prosciutto slices in half, then in ¼” strips
- Sauté in a frying pan over medium-high heat until slightly crisp. Trim asparagus and starting just below the heads, cut across diagonally in 1/3” slices, discarding the tough bottom portion. Lightly whisk eggs, 1 cup of the cheese, lemon juice and zest together.
- Add pasta to boiling water, after 5 mins. add asparagus and cook for 2 mins more. Drain pasta and asparagus, add them back to the pot off -burner, add egg mixture and stir well, add prosciutto, then salt and pepper to taste.
- As soon as sauce begins to thicken, stir-in chopped tarragon.
- Serve garnished with reserved parmesan.
Wine Pairing: Hook & Ladder Winery 2020 “Third Alarm” Pinot Noir