In this issue you’ll find: a new lunch menu, a winemaker update, a recipe to enjoy with Rosé, an Edible Magazine feature, summer wines & more!
Summer Lunch Menu
Fried chicken with a coastal kale salad
Grilled asparagus, crushed blackberries, walnuts, creamy goat cheese
Shrimp scampi, heirloom shelling beans, oregano, preserved yellow tomatoes
Grilled filet mignon, chicken fried mushrooms, aioli
Our sourdough focaccia served with olive oil
Full Menu »
Grape Expectations: A Vintage Update from our Winemakers
Winemaker Molly Bohlman
“Jespersen Ranch is beautiful as we head into the height of summer – the contrast between the golden coastal mountains, the blue skies and the vibrant green vines is stunning. Most of the varietals have BB to pea-sized green berries that will soon plump up, make sugar and turn color. It’s an exciting time to walk through the vineyard and witness all the changes.”
Winemaker Patrick Muran
“I am super excited about this year’s election cycle. To celebrate I’ll be spending most of my time in the vineyard and winery with any extra time spent at the beach. We had a great rainy season, setting the stage for a happy and healthy-looking Heart Hill Vineyard. This year’s shoots look strong and leaf color is deep hunter green.”
2023 Rosé Pairing Recipe
Strawberry Bruschetta with Fromage Blanc
Pinot Noir Rosé has ample fruitiness and refreshing acidity which makes it delicious with most things. But by mirroring the strawberry/watermelon flavors in the wine with something like this Strawberry Bruschetta you get a shows-topping pairing! We like to slightly sweeten our Stepplader Ranch Fromage Blanc (a soft goat cheese or ricotta would also work) with a touch of honey, which really complements the Rosé.
Recipe:
Baguette (we like Backporch or Bread Bike. Day old bread works best)
2 cups of diced strawberries
1 tablespoon high quality olive oil
1 tablespoon local honey
1 tsp good sea salt (like Big Sur)
1//4 cup of thinly sliced basil leaves
½ cup Stepladder Ranch ‘Fromage Blanc’ mixed with 1 tsp honey
Preheat your oven to 325 degrees. Slice your bread and drizzle with olive oil. Bake for 7-8 minutes or until golden brown. While your bread bakes gently combine the strawberries, olive oil, honey, basil and sea salt.
Spread a layer of cheese on your crostini and top with a spoonful of your strawberry bruschetta. We like to serve ours with edible flowers (pansies or calendula) from the garden, or you can add extra sliced basil leaves.
Farm to Fork: a love story
Niner’s Executive Chef Jacob and Horticulturist Fiona are profiled in the Summer Edition of Edible Magazine!
Did you know that our Chef and Horticulturist have been a team professionally and personally for over a decade? Find the story on page 26 of the digital issue or pick up a print issue at the tasting room on your next visit! Beautiful photography by Zwiefel Studios.
Summer tasting Flight
2023 Sauvignon Blanc / $40
2020 ‘Jespersen Ranch’ Reserve Grenache / $85
2019 Zinfandel / $50
2020 ‘Club 9’ / $55
2018 ‘Heart Hill Vineyard’ Reserve Cabernet Sauvignon / $115
