Pinot Days and El Coro Keller Estate Pinot Noir
July 2nd, 2009 by Ana Keller
Last week we were very active for Pinot Days. We did an in depth tasting called Jewels of the Northern AVA´s and it was a lot of fun. We tasted 4 Pinot Noirs per flight and then the wines were revealed. I have to say that I was very nervous because one of the guests at our table asked me if I would be able to “find” our wine. Since El Coro is a new bottling for us, I was not quite sure of myself. However when the third round came around and our wine had not appeared, and the 4 wines were set in front of us, I saw wine number 3 and the shine and color was very Keller Estate. As I tasted the wine, which had a lvoely bright cherry nose and some sweet earthy undertones which were very interesting, as we tasted the wines and the round fruit and nice tanins which were showing very well despite the heat in the room and hence in the wines!At the end, I did recognize our new Pinot Noir, and I was delighted that it showed as nicely as we hoped the wine would. It will be released in September 2009 and I hope to share it with many friends!
Dinner with Michelle Keller at Sorrento Grille
June 9th, 2009 by Ana Keller
Please note that the dinner has been re-scheduled for June 24th at 8:00PM. The dinner menu will be the same and we are excited to share our wine experience with you!
Wine Dinner at Sorrento Grille in Laguna Beach — May 14, 2009
May 6th, 2009 by Michelle Keller
I’m really excited about this wine dinner at Sorrento Grille on May 14, 2009 at 8 p.m. Although Keller Estate has done many wine dinners in the past, this is the first time I’ve organized a wine dinner. Everything is working out wonderfully thanks to the friendly and organized folks at the restaurant and we are ready to go!
I first visited Sorrento Grille while doing a market trip down in Orange County and fell in love with the place. I ended up having dinner that night and loved the vibrant, lively atmosphere and wonderful food. Ryan Adams, the chef, was very friendly and his knowledge of wine really impressed me.
The menu looks absolutely fabulous:
Dungeness Crab-Gnocchi, Peas, Crisp Basil, Morels, Corn Puree
La Cruz Vineyard Pinot Gris 2007
Grilled Lobster “Puerto Nuevo Style”- Salsa Verde, Beans, Tortilla
Oro De Plata Chardonnay 2006
Seared Halibut Cheek- Creamed Grits, Chives, American Caviar
La Cruz Vineyard Chardonnay 2005
Sonoma Salad- Grilled Peach, Wild Arugula, Goat Cheese, White Balsamic, EVO
Keller Estate Rose 2007
Crispy Duck Breast –Lentils, Bacon, Calvo Nero, Thym, Orange, Demi
La Cruz Vineyard Pinot Noir 2005
Berry Brown Butter Tart – Chocolate, Vanilla , Syrah Pepper Ice Cream
La Cruz Vineyard Syrah 2005
The total price for the dinner is $80, plus tax and tip. This dinner is definitely going to sell out, so make your reservations ASAP!
Here is some information about Sorrento Grille:
Sorrento Grille is proud to be celebrating its’ 20 year anniversary in the downtown village of Laguna Beach. This casual, stylish bistro & wine bar featuring contemporary, wine county cooking has been a longstanding favorite among both locals and out of town visitors. The menu features ‘small plates’ or ‘tapas’ style dining as well as several signature entrées and comfort food favorites. The emphasis is on rustic, flavorful, wood-fired cooking over a blend of fruitwoods, oak and grape vine cuttings. The aromas fill the restaurant as Laguna’s original martini and wine bar serves up a variety of hand-shaken martinis along with an extensive offering of wines by the glass and carafe.
370 Glenneyre, Laguna Beach, CA 92651 • Ph: (949) 494.8686
Pinot Gris Makes a Comeback!
May 4th, 2009 by Michelle Keller
I just returned from a whirlwind trip to Monterey and Santa Cruz where we visited about 20 accounts. I stopped at some gorgeous restaurants, country clubs with stunning views, cozy kitchens, trendy wine bars… it was an excellent trip. I was particularly excited about the reception we got about our Pinot Gris. According to one of our wine buyers, Pinot Gris is becoming one of the more popular wines-by-the-glass!
Pinot Gris (ours is made in the Alsatian style and has a rich, full-bodied texture and wonderful floral and summer stone fruit aromas) pairs beautifully with French bistro food and lighter seafood cuisines, which seem to be in vogue. Forget the creamy sauces of yesteryear — it’s all about seasonal, sustainable cuisine that highlights the flavor of fresh vegetables and free-range, grass-fed meats.
Many people have asked me, what is the difference between Pinot Gris and Pinot Grigio? It’s the same grape, just a different winemaking style. Italian Pinot Grigios are lighter and tend to be very dry, with a citrusy taste and lots of minerality. Pinot Gris wines are a little richer, with more floral, peachy aromas. I personally prefer Pinot Gris — it tends to be nicely balanced and is a wonderful wine to drink on its own. Serve cold, but not too chilly, as the aromas can get a little dampened.
Featured Restaurant: Zare at Fly Trap in San Francisco
May 4th, 2009 by Michelle Keller
Today we are starting a new series on our blog, The Featured Restaurant. We love food here at Keller Estate (after all, how could you be in the wine business and not love it?) and we love eating out. In this series, we hope to tell you about some of our favorite restaurants around the country and some of the best dishes that can be had at these spots. We have personally eaten at all of the restaurants on this series so that our review is honest & trustworthy. Plus, many of these restaurants have excellent wine lists and usually carry Keller Estate on the wine list, so you know you’ll always have one wine you can happily drink 
To kick off our series, we’re featuring Zare at Fly Trap in San Francisco, California.
The mood is cozy, modern and trendy. Red columns flank dimly lighted tables and the noise is pleasant and bustling. The wine list here is wonderful. I had the opportunity to try a wine from Lebanon (a recommendation from the waiter) that was excellent, a glass of the 2002 Chateau Musar “Hochar” that was earthy, nicely textured and had a nice, rich body.
The menu is inventive, fashioned by Hoss Zare, who purchased the legendary San Francisco haunt in 2008. Contemporary cuisine is remade with a Persian influence. The pheasant salad is accented with a tangy and sweet pomegranate dressing which cuts nicely through the darker fowl. A fresh couscous salad features delicate fresh crab with sumac, avocado and tomato. My favorite appetizer? The “menage a foie,” three types of liver (chicken, sheep and duck) all topped with carefully selected accompaniments that highlight the meat. The sheep’s liver was earthy and meaty, paired with pickled jalapenos and roasted tomatoes. The classic rich and creamy foie gras was topped with grilled peach, while the mineral-rich chicken liver had a lovely onion marmelade.
For dessert, we tried a Greek yogurt panna cota drizzled with truffle honey. If you’ve never had truffle honey, it is a true treat. Earthy and delicately pungent, it’s unbelievable.
The service was excellent at Zare’s joint. The waiters were attentive and gave us fabulous recommendations and we were happy to take them. Definitely a wonderful place to go if you are in the foggy city.
Latest Research: Wine and Fat Cells
April 21st, 2009 by Michelle Keller
We all love studies that show that wine is good for you, so here’s the latest from the science grapevine. Researchers at the University of Georgia have found that extracts from grape seeds (resveratrol) in combination with soy flavonoids and quercetin (found in apples) can kill fat cells.
However, researchers stressed that it is difficult to get enough resveratrol from food and wine alone to obtain a significant effect (so don’t start treating wine like a medicine!).
“If someone enjoys having an occasional glass of wine, there’s no real need to call it a ‘medicinal food,’ just an enjoyable food,” said University of Georgia research scientist MaryAnne Della-Fera. “Moderate consumption of wine, particularly red wine, is thought to have beneficial health effects, possibly due to the presence of grape polyphenols such as resveratrol, but no one really knows what the basis of this health effect is.”
Pink out! Here we come.
April 16th, 2009 by Ana Keller
I am very excited to release our 2008 Keller Estate Rosé. Made with Pinot Noir grapes, it´s truly our finest to date.
Please join us in celebrating the return of Rosé Avengers & Producers PINK OUT! SF on Tuesday, May 12th at Butterfly restaurant. The exclusive media and trade tasting takes place from 3:30pm to 6:00pm. Our consumer tasting is from 6:30pm to 8:30pm. Tickets are $35 in advance and available online only at www.rapwine.com. PINK OUT! SF features an extensive walk-around tasting of 40 classic still and sparkling rosés from throughout the world, accompanied by the fine Pan-Pacific appetizers of Chef Robert Lam and Butterfly’s fabulous view of SF Bay!
Media and trade RSVPs and credentials are required. Passes can be secured by contacting Danielle Coe of Paige Poulos Communications at (510) 970-9777 or emailing RAP@paigepoulos.com.
Where: Butterfly, located at Pier 33 (The Embarcadero at
When: Tuesday, May 12th
Trade & Media Tasting: 3:30pm to 6:00pm
Consumer Tasting: 6:30pm to 8:30pm
Consumer Tickets: $35 online advance; $45 at door, if available (NOTE: event has sold out in advance every year)
Easter Brunch at Keller Estate
April 14th, 2009 by Michelle Keller
We had a wonderful Easter dinner at Keller Estate and had the opportunity to savor our wonderful Precioso Pinot Noir. Our Pinot Noir is luscious, with dark fruits, perfectly smooth tannins, earth and spice and a long, sumptous finish. It pairs well with earthy, gamey meats such as lamb, making this a perfect pairing for our meal.
Menu:
- Steamed asparagus
- Ceasar Salad
- Roasted leg of lamb
- Roasted potatoes
- Cherry pie
Here are some wonderful photos of our Easter brunch!
Vineyard Musings
April 14th, 2009 by Michelle Keller
I can’t stop smelling. From the blooming, purple-hued lavender plants up by the winery to the earthy smells of the vineyards, spring is abloom on our estate!
I spent some time with our vineyard manager this last week checking to see what was happening in La Cruz Vineyard.
Right now, we are tieing the strongest shoots to the trellis and checking to see that the small wire that connects the rootstock to the trellis isn’t tied too tight. We take precautions to make sure that the plants stay healthy, bug-free and fungus-free, and this is a perfect time to check everything.
The flowers on the vines are appearing and in late summer we will start to see grapes!
Spring Arrives at Keller Estate
April 7th, 2009 by Michelle Keller
I’m at the winery this week and all of Sonoma is positively gorgeous. The recent precipitation brought swathes of green grasses and wild flowers, making the air fragrant and crisp. We’re starting to see what we call “bud break,” or when the little leaves pop up on the vines. The syrah still has some time to go, but the pinot noir and chardonnay vines are lively and ready for spring.
Back at the winery, things are busy. We’re currently bottling the 2007 vintage, so we’re putting all of the barrels into tank to blend together the wine and then from the tank, everything goes to the bottling line. It’s quite the process. Bottles are regularly checked to make sure they don’t have too much dissolved oxygen (which would oxidize the wine too fast) and to ensure that our quality standards are maintained.
We’re also currently cold-stabilizing the chardonnay and pinot gris to ensure that when you place your bottle into the fridge to get it nice and crisp, you won’t be seeing any tartrates. These are natural occurring compounds that don’t change the flavor of the wine at all, but can make the wine appear slightly cloudy, so we’re taking ‘em away before we bottle. We actually keep the white wines very cold - around 30-35 degrees Fahrenheit. The alcohol in the wine prevents everything from freezing.
I had a chance to sample the Pinot Gris and the Chardonnay yesterday and you’ll be delighted with these wines. The 2008 Keller Estate Pinot Gris has a delightful crisp texture, and while it displays a rich feel, it is clean and elegant. This Alsatian-style Pinot Gris is my mom’s favorite wine and I’m excited to show her the newest vintage. The 2007 Chardonnay is also gorgeous. I love the floral aromas from the Wente clone we use and the more substantial, rich body from Clone 4.
Finally, I also sampled the 2008 Rose. We’re switching back to Pinot Noir rose this year, so the flavors are of strawberries, with a beautiful minerality on the palate. This is a lighter wine than last year and still maintains its delightful dryness. To make our rose, we use the same press that we use on our white wines and allow the skins to have contact with the juice for only 2-3 hours. This gives the wine its gorgeous salmon-pink color and also gives it a more substantial body and its characteristic rose taste.
Whew! So those are all of the updates I have thus far. Will post some pictures later!
