2023 Winter Wine Club

January 27th – February 2nd: Customize Shipment

February 3rd: Card Charge

February 9th: Wine Ships

February 4th: Wine Available for Pick Up

February 26th: Wine Club Release Party

Join us for an exciting day of new releases, music, food and futures!

Sunday, February 26th

12:00 pm to 4:00 pm

Reservations are required

Live Music!

Enjoy soothing stylings of the accomplished Monica De Silva.

Rick Neve, Italian Style Catering is back! Rick will be warming everyone up with chili and cornbread and food will be served from 1:00pm to 4:00pm.

Vegetarian option is available upon request. Please request at time of booking.

Two complimentary tickets are available per wine club. Up to six guests per membership may attend. Guest counts over two will be charged $20 per person upon reservation. Reservations taken on a first come, first served basis.


Can’t make it to the party? Come by anytime to hang with the friendliest staff around or check out our events page for other fun happenings!


Featured Winter Wine Club Wines

2021 Simeone Ranch Pinot Noir

2020 Los Amigos Ranch Sangiovese

2019 Estate Russian River Valley Zinfandel (Red Wine Only Selection)

2021 Aquarius Ranch Chardonnay (Mixed Club Selection)

Other Suggested Additions

2021 “Third Alarm” Chardonnay

2019 Estate Russian River Valley Pinot Noir

2019 “Los Amigos Ranch” Cabernet Franc

2018 Praeterea “Brunello Style” 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.

Winter Club Tasting Notes

2021 Simeone Ranch Pinot Noir


A vibrant violet color, this Pinot Noir possesses aromas of sandalwood and clove along with dark cherries. A mouthwatering acidity comes to life accompanied by brown sugar, sage and bright red fruit. The wine finishes with a touch of spice and baking chocolate.

2020 Los Amigos Ranch Sangiovese


This Sangiovese has a fervent following. A medium bodied wine containing a delicate balance of cedar, dark cherry and dried plum, along with thyme leather and tobacco on the finish. A beautiful ruby color and aromas of cassis and sun-dried strawberries entice the senses.

2019 Estate Russian River Valley Zinfandel


This bottling of Estate Zinfandel displays fragrant aromas of mentholated blackberry and sandalwood, while fully developed flavors of black currant, dusty cocoa, cinnamon arise from the deep yet succulent palate.

2021 Aquarius Ranch Chardonnay

This 2021 Aquarius Chardonnay shows off a pale golden color. Aromas of papaya, lemon and apple give way to creamy lemon curd and an oaky, buttery finish. A bright acidity pushes forward hints of tart apple, lemon and lime.



A piquant, cheesy white sauce and a crispy topping made from potato chips and bacon creates the best-and most indulgent-version of mac and cheese that we have ever tasted. Served alongside roast chicken, or with a simple green salad and a glass of 2021 Simeone Ranch Pinot Noir, this is the ultimate comfort food.


Cheesy Corkscrews

6 tablespoons butter, plus more for greasing

  • Kosher salt
1 pound cavatappi (or other tubular pasta)
1/2 cup all–purpose flour

  • 4 cups whole milk, warmed

  • 1 teaspoon dry mustard powder

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon cayenne pepper
Pinch freshly grated nutmeg

  • Dash hot sauce
Dash Worcestershire sauce
4 cups grated sharp white cheddar cheese

  • 1 1/4 cups grated Pecorino Romano cheese

Crunchy Bacon Topping

1 1/2 cups crushed potato chips
1/2 cup grated Pecorino Romano cheese
5 slices cooked bacon, crumbled

  • 3 tablespoons chopped fresh flat-leaf parsley


  1. Heat the oven to 375°F. Butter a 3–quart casserole dish.

  2. Bring a large pot of generously salted water to a boil, and cook the pasta until it’s al dente. Melt the butter in a large saucepan over medium heat. Add the flour, and cook, stirring, for 1 minute. Whisk in the warmed milk, and bring to a simmer, whisking constantly (the mixture will thicken as the heat increases). 

  3. Stir the dry mustard, salt, black pepper, cayenne, nutmeg, hot sauce, and Worcestershire sauce into the thickened milk. Stir in 3 cups of the cheddar, and the Pecorino Romano, until the cheeses melt.

Add the cooked pasta to the cheese sauce, and toss to combine. Pour the cheese–apalooza mixture into the prepared casserole dish. 

  5. Make the topping: In a medium bowl, combine the potato chips, Pecorino Romano, crumbled bacon, parsley, and the remaining cheddar. Sprinkle the crumb mixture on top of the macaroni and cheese, and bake for 35 minutes. For a crunchier topping, finish under the broiler for 3 minutes, until golden brown and crisp. Remove from the oven, and cool for 5 minutes before serving. 

Wine Pairing: Serve with 2021 Simeone Ranch Pinot Noir