Originally Posted by Efrain Barragan on Wednesday, October 28, 2015
Recipe by Chef John McConnell
With fall in the air, it’s time to pull out a jar of our Savory Onion Jam. Perfect for adding to a grilled cheese sandwich or spreading on crostini for an easy appetizer, our Savory Onion Jam makes a great staple for holiday entertaining.
Chef John recently whipped up this delicious onion dip using our Savory Onion Jam. It didn’t last long in the Clif Family Kitchen!
4 oz cream cheese, softened
1 cup sour cream
½ cup Clif Family Kitchen Savory Onion Jam, plus 1 Tablespoon for garnish
½ tsp salt
½ tsp onion powder
½ tsp garlic powder
2 Tbsp chives, chopped
Beat softened cream cheese using a stand or hand held mixer until smooth. Add sour cream and mix until combined. Measure ½ cup + 1 Tablespoon of Clif Family Kitchen Savory Onion Jam and spread onto cutting board and chop both directions. Add chopped onions (reserving 1 Tablespoon), salt, onion and garlic powders to cream mixture and mix on low speed until combined thoroughly. Stir in chopped chives. Refrigerate at least one hour, more flavorful if made a day ahead. Garnish chilled onion dip with reserved chopped onion jam and additional chives. Serve with chips or veggies.
Originally Posted by Efrain Barragan on Thursday, October 8, 2015
Blog Post Written By Laura Barrett
As we end week 8 of the 2015 Clif Family Winery harvest season, we are smiling with delight. The last of our Cold Springs Estate Cabernet was picked today, marking the finale. We did it, we made it to the finish line!
Over the last 2 weeks, it was difficult to resist the temptation to pick this block. As I drove around the Napa Valley, it looked like late fall. There was not a grape to be seen on the valley floor and friends and colleagues were all talking about how they were finished with harvest. Peer pressure at its worst! But, each time I visited the Cold Springs Estate, I dragged my boots through the vineyard yet again and knew I needed to wait. This block will always be the test…. are you patient?
So, as we tend to the last of this year’s fermenters, we welcome winter with open arms. Bring on the rain now, Cold Springs is in.
Originally Posted by Efrain Barragan on Monday, September 28, 2015
Blog Post Written by Laura Barrett
It is September 28th, 2015 and I have already harvested more than half of our Estate Cabernet Sauvignon from Howell Mountain. These very same blocks were picked in mid-October of 2014 (which was considered an early year!) The 2015 vintage will be noted for early ripening and low yields. So, what will the results be with respect to quality? In my opinion, there is great potential for very high quality wine. The berries are tiny with deeply concentrated flavors. We are seeing high sugars without any over ripe character. Pyrazines (the vegetal aroma in red grapes, particularly in Cabernets) have dissipated and the skins taste great. Though seeds are lagging a bit behind and, even in the ripest blocks, I am still seeing some green seeds. We will account for this in the cellar by keeping the heavy press wine separate. Overall, I expect the 2015 vintage will live up to the very high standards of Napa Valley Cabernet.
Originally Posted by Efrain Barragan on Monday, September 21, 2015
Blog Post Written by Laura Barrett
The Valley Fire has had a powerful impact on this year’s harvest, not by its effects on the wine, but the impression that it has left on us personally and on our community. We will always remember the 2015 vintage as one that was struck with disaster, leaving our neighboring community devastated. Many of us in the Clif Family have friends, teachers, or colleagues that lost their homes in the Valley Fire.
I can tell the story first hand from our Howell Mountain property because I was staying at the Clif Family Croquet Vineyard the night the fire began. Around 6PM an enormous, dark and low cloud of smoke slowly crept toward our site from the northwest. It was disturbing, not only because of the gloomy darkness around sunset, but also because of the powerful gusts of wind that were carrying large pool and garden items into the olive grove. By 9PM there were large pieces of ash falling onto the croquet court. At 10PM the smell of smoke was inside the house and we voluntarily evacuated and headed home to St. Helena. By 2AM the police were notifying residents of a formal evacuation advisory and the road was closed until Monday. During this time, there was great concern amongst the rural community. The fire crept very close to our Croquet Vineyard and Farm, dangerously close. But firefighters were able to hold it off near Aetna Springs, just about 7 miles away.
As of today, the fire is 75,781 acres and 70% contained. Last week’s rain brought some much needed cooling and humidity to the air, helping firefighters gain some control. The roads have re-opened and residents are returning to the area.
Overall, the Valley Fire has been a terrible tragedy for the Lake County community. For the Clif Family, it has been a threat and a scare, but not damaging to our land, homes or vineyards. It has served as a strong reminder of the dangers associated with the California drought and the impact that it has on our industry. Our hearts go out to the Lake County community as they begin to rebuild.
Originally Posted by Efrain Barragan on Tuesday, September 8, 2015
Blog Post Written by Laura Barrett
After a few busy weeks of white winemaking, we have paused to catch our breath, and wait for the reds to ripen. Hats off to the crew at Palisades Wine Company who have been working night and day to get my white grapes pressed! For now, the Sauvignon Blanc and Viognier are quietly finishing fermentation in barrel. The Gewurztraminer is about mid-ferment and will go to barrel shortly.The Chardonnay and Rose´ of Grenache were just inoculated yesterday and will be rolling in the coming days. Everything is tasting and smelling great and my overall observation on white wine quality is this…. Great flavor with low sugar and high acidity early. It’s a year to ignore the calendar and follow your instincts.
In the vineyard, we have at least 10-14 days before considering the next pick. Croquet Vineyard Cabernet is sitting at 24.5 Brix. The weather is mild this week, so we have some time. In the meantime, we will give our white wines all the love and attention they need to finish fermenting. And perhaps we will enjoy a Saturday or Sunday off!
Originally Posted by Efrain Barragan on Monday, August 24, 2015
And just like that, we’re in the thick of it! We had a burst of picking last week after a few very hot days. We brought in 8.9 tons of Sauvignon Blanc, 2.5 tons of Viognier and 4 tons of Gewurztraminer. The quality of the white wines is excellent so far. I’m seeing great flavor development at low sugar and high acid. We’ve seen a brief cooling pattern with some early morning fog and highs in the mid 80’s. This weather has slowed things down a bit and allowed us to catch our breath at the winery. On the harvest horizon is Oak Knoll Chardonnay, Mendocino Rose of Grenache and perhaps some Zinfandel within the next week or so.