http://www.dutchhenry.com/blog/ Latest Vineyard Happenings en Dutch Henry Copyright 2013 2013-01-12T22:21:32-08:00 http://www.dutchhenry.com/site/dutch-henry-gang-club-shipment-recipe-january-2013/ http://www.dutchhenry.com/site/dutch-henry-gang-club-shipment-recipe-january-2013/#When:21:21:32Z To our loyal Dutch Henry Gang Club Members, the first shipment of 2013 is the ripe and racy 2007 Dutch Henry “Terrier Station” Mount Veeder Syrah.  Deep, dark, rich & smooth this is a fine wine for food lovers.  Rich berry essences cascade across the palate led by Damson Plum, loganberry, redcurrant and Arkansas black apple.  The tannins are refined, smooth and velvety rendering a soft and silky finish that is the perfect foil for adventurous food pairings.  Try it with the following recipe for an unusual dinner treat. Marinated Bison with Red Potato Horseradish Cakes Marinated Bison Ingredients 4 each bison tenderloin, 5 oz 1 tablespoon extra virgin olive oil 1/4 tablespoon garlic, minced 1 tablespoon rosemary, fresh, rough chopped 1 tablespoon kosher salt 1 teaspoon cracked black pepper 1 quart hickory wood chips, for grilling Preparation Marinate bison steaks overnight with oil, garlic, rosemary and black pepper. Remove the steaks from the refrigerator, remove the large pieces of rosemary and then season with salt and pepper on all sides of bison.  Allow the steaks to sit at room temperature for 20 minutes to allow the salt to dilute and penetrate the meat. For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling.  The wood chips should be added to your charcoal 5 minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for the flavor in the steaks. Grill steaks on each side for approximately 5-8 minutes for a medium rare steak, depending on thickness of the pieces.  Remove from grill and allow to rest for 5 minutes prior to serving. Red Potato Horseradish Cake Ingredients 1 pound red potato, medium sized, cut 1 inch dice, skin on 1 tablespoon prepared horseradish 1/2 tablespoon Dijon mustard, whole grain 3 tablespoons butter 1/2 cup heavy cream 2 tablespoons kosher salt 1 teaspoon white pepper 1/4 cup chives 1/2 gallon water 1 cup micro greens, available at specialty markets Preparation Place potatoes, 1/4 to 1/2 gal water(or just enough to cover potatoes) and 1 tablespoon salt in a heavy bottom pot and bring to a boil. Allow to simmer for approximately 10-15 minutes until tender.  Drain water and allow to sit in strainer for 5 minutes to allow all water to drain. Place potatoes, Dijon, horseradish, 2 tablespoons butter, heavy cream, remaining salt, pepper and chives back into the same pot you used to boil potatoes. With a large kitchen spoon, stir and smash potatoes until mixed but still chunky.  Adjust seasoning with salt and pepper. Using an ice cream scoop, portion a 3 oz. scoop onto a greased baking sheet.  Form potatoes into a cake shape and top with remaining 1 tablespoon of butter dividing equally among the 10 cakes. Place potatoes under the broiler for 4-5 minutes or until golden brown. 2013-01-12T21:21:32-08:00 http://www.dutchhenry.com/site/spring-2012/ http://www.dutchhenry.com/site/spring-2012/#When:18:08:50Z It is late Spring here at the winery. The vineyards and Olive Orchards have finished flowering and it looks to be a good size crop for both. We have set up to beehives in the back of the property and hope to have some honey by the fall. We also have a brand new Chicken Coop and nine chicks getting ready to move in. Eggs and Honey by fall. Our most recent extra virgin Olive Oil has been bottled and is tasting great.We are also producing really fantastic Olive Oil Soap (100% organic).  The August wine club is going to be the 2007 Argos. 2012-06-02T18:08:50-08:00 http://www.dutchhenry.com/site/winter-20121/ http://www.dutchhenry.com/site/winter-20121/#When:18:36:22Z Winter 2012 Winter has finally arrived here in the Valley. We are getting our first rainfall since the untimely rain in October of 2011 at the tail end of harvest. Speaking of harvest, we have finally put all our 2011 vintages down to barrels and are now busy racking older vintages and prepping for a winter bottling in February. Not much fruit from the 2011 vintage, but, really great qaulity. The current wine club shipment for January is the 2007 “Two Red Heads” named for winemaker Scott Chafen’s two daughters. The wine is a blend of 50% Syrah, 30% Cabernet Sauvignon, and 20% Cabernet Franc. To our club members and special guests, call ahead to make arrangements for our VIP group treatment. Barrel tastings and tours can be arranged by request. Our hospitality facilities are available for small corporate events and celebrations, and all details are available by calling us at 888-224-5879. We look forward to seeing you soon, “The Dutch Henry Gang” 2012-01-19T18:36:22-08:00 http://www.dutchhenry.com/site/harvest/ http://www.dutchhenry.com/site/harvest/#When:21:31:42Z On October 16 Dutch Henry finished picking grapes for the 2010 harvest. Last to the finish line was the Yountville Merlot. In 2009 we ended with Merlot as well. While dumping the last half ton into the the first drizzle from a major rainstorm started to fall. This year we finished the Merlot and that night had the beginning of a “six inch” rainstorm. The Dutch Henry Gang has inddeed been lucky. We are really excited about this harvest which has been really tricky for most wineries and growers. Somehow our vineyards dodged mother natures bullets. We are currently finishing up fermentations and pressing. Next step: into the barrels, up to the cave, and “nighty-Night” to the 2010 vintage. The October Club Shipment is our wonderful 2006 Napa Valley Estate Syrah. To our club members and special guests, call ahead to make arrangements for our VIP group treatment. Barrel tastings and tours can be arranged by request. Our hospitality facilities are available for small corporate events and celebrations, and all details are available by calling us at 888-224-5879. We look forward to seeing you soon, “The Dutch Henry Gang” 2010-11-02T21:31:42-08:00 http://www.dutchhenry.com/site/harvest-2010/ http://www.dutchhenry.com/site/harvest-2010/#When:20:34:10Z On October 16 Dutch Henry finished picking grapes for the 2010 harvest. Last to the finish line was the Yountville Merlot. In 2009 we ended with Merlot as well. While dumping the last half ton into the the first drizzle from a major rainstorm started to fall. This year we finished the Merlot and that night had the beginning of a “six inch” rainstorm. The Dutch Henry Gang has inddeed been lucky. We are really excited about this harvest which has been really tricky for most wineries and growers. Somehow our vineyards dodged mother natures bullets. We are currently finishing up fermentations and pressing. Next step: into the barrels, up to the cave, and “nighty-Night” to the 2010 vintage. The October Club Shipment is our wonderful 2006 Napa Valley Estate Syrah. To our club members and special guests, call ahead to make arrangements for our VIP group treatment. Barrel tastings and tours can be arranged by request. Our hospitality facilities are available for small corporate events and celebrations, and all details are available by calling us at 888-224-5879. We look forward to seeing you soon, “The Dutch Henry Gang” 2010-11-02T20:34:10-08:00 http://www.dutchhenry.com/site/september-2010/ http://www.dutchhenry.com/site/september-2010/#When:19:32:05Z As of Saturday September 4, 2010 we have not picked a single grape. This is a good thing because we will be busy bottling our 2009 Pinot Noir, 2007 Cabernet Franc, and 2008 Zinfandel next Tuesday. After last weeks blistering 3 days of 112 F the weather prediction is a return to below average temps. This gives a chance to thin some of the burned clusters and allow the vineyards to “Rehydrate”.  More hang time for the Grapes means better wine for us all. The September Club Shipment is our wonderful 2004 Napa Valley Cabernet Sauvignon. To our club members and special guests, call ahead to make arrangements for our VIP group treatment. Barrel tastings, food pairings and more can be arranged by request. Our hospitality facilities are available for small corporate events and celebrations, and all details are available by calling us at 888-224-5879. We look forward to seeing you soon, “The Dutch Henry Gang” 2010-09-04T19:32:05-08:00 http://www.dutchhenry.com/site/july-2010-vineyard-update/ http://www.dutchhenry.com/site/july-2010-vineyard-update/#When:14:59:50Z It has been a very mild and pleasant summer here in Calistoga. Eating a lot of squash from the garden while anxiously eyeing the green tomatoes and small melons. Our above average Winter/Spring rainfall has manifested an abundance of all sorts of edible things here at the winery. Never seen so many olives on the trees. In the next several days we will begin thinning fruit from the Syrah vineyard in front of the winery. The mild weather has vineyards running about 2-3 weeks behind the 2009 harvest. I’m predicting a very late harvest with plenty of hang time for the fruit and of course exceptional wines. Stay tuned. The latest wine club shipment has just gone out. A delicious combo of 2007 Zinfandel and 2004 Reserve Cabernet Sauvignon. Enjoy! To our club members and special guests, call ahead to make arrangements for our VIP group treatment. Barrel tastings, food pairings and more can be arranged by request. Our hospitality facilities are available for small corporate events and celebrations, and all details are available by calling us at 888-224-5879. We look forward to seeing you soon, “The Dutch Henry Gang” 2010-07-15T14:59:50-08:00