Wine of the Month: Duckhorn

Founded in 1976 by Dan & Margaret Duckhorn, the Duckhorn Vineyards has become the premier producer of Napa Valley wines. They’ve grown from a single 10-acre estate and vineyard to 7 estate vineyards located throughout the microclimates of the Napa Valley. They created the first luxury Merlot in 1979 and are frequently named one of the top 100 wineries in the world.

Duckhorn celebrated their 40th harvest in 2017 and have created a full portfolio of award-winning wines. From Decoy, Canvasback and Migration to Kosta Browne and Goldeneye, they’ve now debuted Postmark in the 2018 vintage.

Varietal of the Month: Postmark Cabernet Sauvignon 

A postmark is an official seal traditionally stamped on letters to indicate a significant place and date. In this debut wine, Postmark showcases Napa Valley’s finest growers of Cabernet Sauvignon.

From its deep crimson color to its velvety texture and alluring layers of fresh blackberry, boysenberry and cassis, you can taste the warm Napa Valley sun in this luxurious Cabernet. On the palate, hints of violet, lavender and dark chocolate add to the delicious depth of this wine, with a pleasing touch of acidity bringing brightness and poise to a lush fruit-driven finish. The wine reflects the character of its iconic Napa Valley roots, with inviting layers, silky tannins and a smooth finish.

A winemaker from the Duckhorn Portfolio, Christopher Dean, was given the opportunity to make the debut vintage of the Postmark Napa Valley Cabernet Sauvignon. “I love the vision behind Postmark,” he adds. “It reminds me of what inspired me to become a winemaker—the idea that even if someone has never been to Napa Valley, we can make a wine that will transport them there, that will give them a taste of a magical place, and a moment in time.”

Food Pairings:

Red Meat, Aged Cheese, Chocolate

Recipe:

Beef & Gnocchi Creamy Tomato Soup
Serves: 6

2 Tbs olive oil
1 lb ground sirloin
1 carrot, small dice
1/2 red onion, small dice
4 cloves garlic, minced
1 cup white mushrooms, sliced
1/3 cup dry red wine
1 Tbs tomato paste
4 cups chicken broth
2 cups marinara
1 Tbs Italian seasoning
1/2 tsp black pepper
2 cups uncooked gnocchi
1/2 cup frozen spinach, thawed and squeezed dry
Fresh basil, garnish
Parmesan cheese grated
Salt, to taste

Add oil to a stockpot over medium heat. Add the meat and sauté until no longer pink. Add the carrots and celery and continue to sauté until meat begins to brown and vegetables soften. Add the mushrooms and garlic then sauté for an additional two minutes. Add the wine and deglaze while scraping the bottom of the pan. Add the tomato paste and stir until ingredients are coated. Stir in the broth, marinara, Italian seasoning and black pepper. Bring to a simmer.

When the soup is simmering, add the gnocchi and spinach. Continue to simmer until gnocchi is cooked through; about 7 minutes. Taste for seasoning and make adjustments, if necessary. When ready to serve, garnish with fresh basil and grated Parmesan cheese.

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