2022 Fall Wine Club
August 31st – September 6th: Customize Shipment
September 7th: Card Charge
September 14th: Wine Ships
September 8th: Available for pickup starting
September 25th: Wine Club Release Party
Join us for our Annual Fall Wine Club Release!
Join us for our Annual Fall Wine Club Release!
September 25th
11:00am to 4:00pm
Reservations are requested
Tastings will be outdoor and over the bar. Seating is open.
Live Music!
Rick Neve, Italian Style Catering is back! Rick’s signature goodies are on the menu and will be served from 1:00pm to 3:00pm.
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 Fall Wine Club Wines
2018 Praeterea “Brunello Style” Sangiovese
2020 “Los Amigos Ranch” Cabernet Sauvignon
2019 “Los Amigos Ranch” Merlot
2020 “Aquarius Ranch” Chardonnay
Other Suggested Fall Additions
2021 “Severson Ranch” Gewurztraminer
2019 Estate Russian River Valley Pinot Noir
2019 “Los Amigos Ranch” Cabernet Franc
2019 “Los Amigos Ranch” Sangiovese
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.
Fall Club Tasting Notes
2018 Praeterea “Brunello Style” Sangiovese
One of the most anticipated wines in the Hook & Ladder portfolio the 2018 “Brunello Style” Sangiovese will not disappoint. A decidedly old-world approach in winemaking through a patient aging process will culminate in a bottling after 40 months. This 100% Sangiovese form our sloping vineyards in the Chalk Hill area has a ruby red color that hints towards its extended time in barrel. Aromas of leather, dried blueberries and blue flower are subtle and nuanced. This medium bodied and silky-smooth wine holds a signature bright acidity encapsulating layers of condensed strawberry, black cherry and star anise. The wine finishes with a soft and sweet linger of tannin.
2020 “Los Amigos Ranch” Cabernet Sauvignon
This single-vineyard Cabernet Sauvignon features the very best of the Los Amigos Ranch and the Chalk Hill appellations expression. Deep blackberry and firm tannins give an exciting and vibrant flavor profile and mouthfeel to this small production wine.
2019 “Los Amigos Ranch” Merlot (Red Wine Only Club)
Upon arriving from the vineyard, this Merlot is gently destemmed and crushed before being moved to tank to begin fermentation. During this process, we carefully return fermenting wine onto its own “cap” of grape skins to extract all of the color, flavors and tannins. We then press the remaining skins, and the resulting wine is aged for approximately 18 months in a combination of 20 hand-selected American and European oak barrels. Deep Garnet in color, notes of clove and cedar highlight the bouquet of this Merlot. A complex palate of juicy raspberries and dry cocoa with very light tannins leads to a lingering cherry spice finish.
2020 “Aquarius Ranch” Chardonnay (Mixed Club)
This 2020 offering of Aquarius Chardonnay displays an elegance of light gold and creamy apple-lemon brûlée aromas. Maintaining a crisp, yet silken palate of butterscotch and citrus notes, this chardonnay finishes firmly with hints of tangy mandarin and light-toasted almond.
Wine Pairing Feature
Firehouse Frittata
Ingredients
- ½ pound mild Italian sausages
- ½ pound hot Italian sausages
- 1 medium-size onion, chopped
- 12 eggs
- 1 cup fresh mushrooms (about ¼ pound)
- 2 to 3 medium size zucchini, thinly sliced
- ¼ pound Sonoma jack cheese, thinly sliced
- 6 tomato slices (3/8 inch thick)
- Salt and freshly ground black pepper to taste
- 2 teaspoons chopped fresh oregano, or ½ teaspoon dried oregano, crumbled
- Dry fine sourdough French bread crumbs
- Freshly grated Parmesan cheese
Instructions
- Remove the casing from sausages and break up meat into a 10- inch ovenproof skillet.
- Add onion to skillet and sauté over medium heat until meat and onion are fully cooked; remove from heat.
- Beat eggs until light and pour over meat.
- Scatter whole mushrooms and zucchini over egg and top first with a layer of jack cheese, and then with a layer of sliced tomatoes.
- Sprinkle with salt, and pepper, and oregano.
- Dust liberally with breadcrumbs and Parmesan cheese.
- Bake frittata in a preheated 350 degree Fahrenheit oven for 35 to 40 minutes, or until set and lightly browned on top.
- Remove from the oven and let stand 10 minutes.
- Cut into wedges to serve. Makes 6 to 8 servings.
Wine Pairing: Hook & Ladder “Aquarius Ranch” Chardonnay