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Welcome to your February Wine Club!

Hi there club members! Welcome to your February club information page! Here you can learn about the new releases in your shipment, read recipes created by our chefs to pair with the new wines and find aging information for all of our wines. Don't hesitate to reach out to our team with questions. We hope you enjoy the new wines! 

1. Recipes & Wine Pairings »
2. February Wines »
3. Aging Chart »

Heart Hill Vineyard in the Winter

Recipes from our kitchen & Winemaker selected wine Pairings

three recipes from our kitchen inspired by the February wine club releases. Pair these with the 2019 Chardonnay, 2018 GSM and 2018 cabernet Sauvignon.

1. Almond, Leek and "Whatever" Risotto »
2. Fig, Olive and Red Onion Condiment »
3. Grilled Dry-aged Ribeye with Bordelaise, Charred Asparagus, Crispy Potatoes »

almond, Leek and "Whatever" Risotto

Pair with: 2019 Chardonnay  

Recipe for the home cook as follows:

Almond Broth:
1 cup almonds, whole + peeled
4 cups water
Pinch of sea salt
a few green tops from the leeks

optional: 1 strip kombu/seaweed 

Lightly toast the almonds in a 325 degree oven until golden and fragrant, around 10 minutes. Stir halfway through. Add toasted almonds and the rest of the ingredients to a saucepot. Bring to a boil and simmer at a lazy bubble for 30 minutes. Remove almonds (and the seaweed, if you used). Once they've cooled, roughly chop the almonds and set the almond broth aside.  

Risotto:
1 cup almonds from above. roughly chopped
1 leek, halved and thinly sliced
2 garlic cloves, minced/microplaned
sea salt
olive Oil
A couple knobs of nice butter
1 cup arborio rice
1/2 cup white wine or vermouth
Reserved almond broth from above (a little over 3 cups)
'whatever,' leftover pulled chicken, baby shrimps, sweet peas, smoked white fish, roasted broccoli/cauliflower, buttered cabbage, chopped seaweed/wakame, etc.
Lemon Zest
Grated Parmesan (optional)

A pot with some surface area
wooden Spoon 

Bring reserved almond broth to a simmer, add a pinch of salt and hold warm. Heat a wide-bottom pan (we want surface area here) over medium heat. Add olive oil, a knob of butter, leeks and a pinch of sea salt. Sweat the leeks until the corners start to turn color (about half cooked). Add garlic and almonds and toast until fragrant. Add rice and stir to coat in the fat and toast for 2-3 minutes. Pour the wine/vermouth into the pan to deglaze it, stirring to incorporate. Once wine is evaporated and absorbed, add a third of the hot almond broth and a pinch of salt. Cook, while stirring periodically, until the rice is almost dry. Repeat 2 more times, reserving a little broth on the third time. This process should take about 20 minutes total. As the third round of broth is cooking, taste and check for rice doneness. Fold in your 'whatever' to allow it to heat up over the last 3-5 minutes of cooking. Finish with grated lemon zest, a few drops of lemon juice, a knob of butter and salt (if needed). Top with a few parsley leaves, fried leek tops and/or parmesan. 

Click here to download this recipe »

Fig,Olive and red onion condiment

Pairs with: 2018 GSM  

Recipe for the home cook as follows:

Cooking oil
1 TBSP bacon fat (we used Benton's smoked bacon fat) 
Sea salt
1 cup dried mission figs, stemmed + cut into 6th's
1 cup oil-cured black olives, pitted + quartered
1 red onion, medium dice

1 cup fresh-squeezed orange juice
1 tsp Cumin seed
light pinch of chile flake aleppo 
light pinch dried oregano
A few drops of sherry vinegar

In a cold sauce pot, add both fats and onions and a pinch of salt. Cover and cook slowly over medium heat until it begins to caramelize, stirring occasionally. Add seeds and spices, stir and cover for about 5 minutes more to toast the spices and finish caramelizing the onions. Add orange juice to deglaze, scraping the bottom of the pan to release any browned bits. Bring to a boil. Simmer for 1-2 minutes to reduce slightly. Add olives and figs and a pinch of salt. Bring to a simmer. Remove from heat and let steep for 5 minutes. At this point, add a few drops of vinegar (you won't need much) and taste. Adjust seasoning.

Use this condiment with grilled pork chops, sausages, slow cooker pork shoulder, pan roasted duck breasts, lamb chops or even braised chicken legs. Add some more texture with a side of crusty bread or kettle-style potato chips! Also, makes a nice addition to your cheese, crackers and crusty bread. 

Click here to download this recipe »

Grilled dry aged ribeye with bordelaise, charred aspargus, crispy potatoes

Pairs with: 2018 Cabernet Sauvignon

Recipe for the home cook as follows:

16oz dry aged ribeye (we use J&R meats) both sides seasoned with salt & pepper
4 shallots, finely diced 
1 cup bordeaux style red wine
2 cups beef stock
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped

2 bay leaves
2 tbsp butter (divided)
1Lb small potatoes (fingerlings work best) 
Salt & pepper
1 bunch asparagus
1 tsp lemon juice
cooking oil


Note from the chef: for best results, allow the Ribeye to "temper" or adjust to room temperature before cooking. Season both sides with salt and pepper before starting the bordelaise sauce.

For the Bordelaise sauce:

In a medium pot, sauté the shallots in 1 tbsp butter on medium heat until they are translucent and moisture has been cooked off (about 2 minutes). Add thyme and bay leaves and sauté until they become fragrant (less than 1 minute). Pour in the cup of red wine to deglaze the pan. 

Increase heat to medium high and reduce the sauce until you have about 1/4 of it left (about 5 mins). Add 2 cups of beef stock and continue to reduce until you reach a consistency thick enough to hold to the back of a spoon. While the sauce is cooking, prepare your potatoes.

For the potatoes:

Preheat your oven to 425 degrees. Bring a pot of salted water to a boil and boil the potatoes whole until tender (about 10 mins). Drain and toss with 1 tbsp of butter and the rosemary. Put them onto a baking tray and crush each potato with your hands (let them cool a bit!) enough to break the skin and reveal the soft insides, but not so much that they fall apart. Bake 30-40 minutes until golden and crispy. 

For the Grilled Ribeye:

For best results, always allow the ribeye to warm up to room temperature before cooking. Heat your grill to medium high and cook the pre-seasoned steak for 4-6 minutes on each side. Remove the steak and let it rest for at least 5 minutes before slicing (essential for locking in juices and flavors).  

Note from the chef: use a meat thermometer and remove your steak from the grill about 5 degrees below your desired temperature (the steak will continue to cook after you remove it from the heat) Rare = 115°, Medium rare = 125°, Medium = 135°, Medium well = 145°, Well done = 155°. 

While the steak is resting, toss asparagus with oil, salt and pepper and place on your grill for about 5 minutes. Once tender, remove the asparagus from the grill and sprinkle with lemon juice.  

To serve:

Arrange potatoes in the center of each plate and lay asparagus across potatoes in a single bunch. Slice the steak and lay over asparagus and potatoes. Spoon sauce over the top of the meat and use it to decorate the rest of the plate. 

Click here to download this recipe »

February Wine Releases
 

2019 Chardonnay

2019 Chardonnay, Edna Valley

We grow Chardonnay at Jespersen Ranch in the Edna Valley. The vineyard is nestled into a hillside just three miles from the Pacific Ocean, and derives much of its personality from the coast. In 2019, we harvested the grapes in the early morning fog often present at Jespersen Ranch. We whole-cluster pressed them and fermented the juice in a combination of barrels and stainless steel tanks. We aged the finished wine in 33% new French Oak barrels for 10 months. A portion of the barrels went through malolactic fermentation to maintain a balance of creamy and bright acidity. Monthly lees stirring developed a lush mouthfeel. The result is a Chardonnay with expressive apple/pear aromatics and a beautifully balanced palate. See the full tech sheet here »

$25 / $20 Estate / $18.75 ONYX & Custom Case - Shop Here »

 



 

2018 GSM

2018 GSM, Paso robles

GSM stands for “Grenache, Syrah, Mourvèdre” and is a moniker for Rhône inspired blends made from the three grapes. We farm a small amount of each at Heart Hill Vineyard, and create a cuvée with them each year. In 2018 we harvested each grape independently and fermented them in stainless steel tanks. After fermentation, we created the final blend of 41% Syrah, 38% Mourvèdre & 21% Grenache and aged the wine for 17 months in French Oak barrels. We limited the amount of new barrels, and the result is a bright and playful wine with wide, drying tannins and ripe fruit flavors. See the full tech sheet here »


$40 / $32 Estate / $30 ONYX & Custom Case - Shop here »

 



 

2018 Zinfandel

2018 Zinfandel, Paso RObles

We farm a few acres of head-trained Zinfandel at Heart Hill Vineyard. The grapes were planted in 1999 with cuttings from the historic Ueberroth vineyard. We harvested the grapes on October 15th and de-stemmed the fruit before fermenting in stainless steel tanks. Only free run juice was barreled in 68% new French Oak barrels for 17 months. The resulting wine is unabashedly Paso Robles Zinfandel: juicy, ripe and plush with integrated tannins. See the full tech sheet here »


$40 / $32 Estate / $30 ONYX & Custom Case - Shop here »


 



 

2018 Cabernet Sauvignon

2018 Cabernet Sauvignon, paso robles

This wine is a blend of Cabernet Sauvignon we farm at both Heart Hill Vineyard and Bootjack Ranch. In 2018 we hand harvested the grapes throughout the month of October. This slow, methodical harvest allowed us to capture the complex spectrum of flavors that Cabernet Sauvignon is revered for: dark cherry, brushy herbs, chalky tannins and full bodied fruit. We de-stemmed the grapes and fermented them in stainless steel tanks. A portion of the fruit was co-fermented with Petit Verdot. Only free run juice was used in the bottling and we aged it in 50% new French Oak barrels for 21 months before bottling. See the full tech sheet here » 

$45 / $36 Estate / $33.75 ONYX & Custom Case - Shop here »

 




 

2018 Reserve Super Paso

2018 Reserve super paso, Bootjack Ranch

“Super Tuscans” blends originated from renegade Italian winemakers who scorned traditional blending laws in order to make their own unique wines. Our “Super Paso” is an homage to them. In 2018, our Petit Verdot, which made up half of the blend, had robust color, beautiful fruit flavors and exceptionally well-balanced tannins. Barbera’s plush and approachable profile made it a great counterbalance to the dark Petit Verdot. All four grape varietals were harvested from Bootjack Ranch and fermented individually in stainless steel tanks. The blend was composed shortly after harvest and aged together for 17 months in 40% new French Oak barrels. See the full tech sheet here » 

$65 / $52 Estate / $48.75 ONYX & Custom Case - Shop here »

 



 

2018 Reserve Pinot Noir

2018 Reserve Pinot Noir, Jespersen Ranch

We grow Pinot Noir at Jespersen Ranch in the Edna Valley. The vineyard is nestled into a hillside just three miles from the Pacific Ocean, and derives much of its personality from the coast. We harvested two exceptional blocks at Jespersen Ranch for this wine and fermented the juice in small, stainless steel tanks. A portion of whole cluster fermentation added a delicate tannin structure, spice and length that added to the ageability of this wine. We delicately pressed the wine using a basket press and transferred the wine into French Oak barrels for 10 months of aging. The resulting wine is delicate, with exceptional floral, fruit and black tea flavors. See the full tech sheet here » 

$65 / $52 Estate / $48.75 ONYX & Custom Case - Shop here »

 



 

2018 Reserve Carmenere

2018 reserve Carménère, Bootjack Ranch

Carménère is a long-lost Bordeaux grape that is rarely planted in California. In fact, our four acres at Bootjack Ranch make up 6% of the entire acreage across the state of California. We hand harvested our Carménère with two picks on October 1st and 16th. We de-stemmed the grapes and fermented them in stainless steel tanks. 100% free run juice was then moved into 63% new French Oak barrels to age for 22 months. The final wine is unabashedly Carménère. The unique green pyrazine notes are balanced by espresso, mocha and juicy blackberry flavors. Stunning aromatics make this wine standout immediately, and are followed by a rich palate with robust tannins. See the full tech sheet here »

$75 / $60 Estate / $56.25 ONYX & Custom Case - Shop here »

 



 

2017 Fog Catcher Bottle Shot

2017 Fog Catcher

Fog Catcher is our flagship blend, made from the best Bordeaux grapes each vintage. In 2017, early season rains ended drought conditions and produced vigorous canopy growth. Dual heat waves in late summer dried out portions of our clusters and led to lower than average yields. A combination of hand-picking and sorting removed the dried out portions, and the fruit we brought into the winery was absolutely beautiful. Aged 29 months in 85% new French Oak barrels. See the full tech sheet here »


$100 / $80 Estate / $75 ONYX & Custom Case - Shop here »

 

 

Shop all Wines »


Aging Chart

aging recommendations for all of our wines, including the new February Wine Club Releases.
Click here to download the full chart 
»

 

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