2014 Pinot Noir, Fe Ciega Vineyard
You can taste this wine in our tasting room, as it is now available on our Pinot Flight, offered at 7600 Foxen Canyon Road.
“Spice box, sappy herbs, bright acidity, rose petal, black cherry and currant notes all emerge from the 2014 Pinot Noir Fe Ciega Vineyard. This medium-bodied, supple, layered and charming effort has fine tannin, bright acidity and a good finish, all suggesting it will evolve nicely. Note, this spent 17 months in 40% new French oak.”
“Reserved on the nose, this bottling by Billy Wathen and Dick Dore from their friend Rick Longoria’s vineyard offers cranberry, fennel, lavender and a touch of smoke on the nose. It’s delicate in its approach, with tightly woven strawberry, red plum and cranberry fruit lifted by dried sagebrush and more of that wildfire smoke.”
“This is also quite deeply pitched yet attractively cool with its admirably pure aromas of plum, violet and dark cherry where an interesting note of dried tangerine peel can be found. The energetic medium weight flavors possess a highly sophisticated mouth feel thanks primarily to the notably fine-grained tannins shaping the delicious, dusty and complex finale. This should benefit from a few years of bottle age yet it’s not so tightly wound that it couldn’t be enjoyed on the younger side if that’s your preference.”
Now until the end of the year, Foxen will also be donating $1.00 for every bottle of 2013 Pinot Noir, Sta. Rita Hills sold.
Anchor & Compass Club Price: $32.30
Master & Commander Club Price: $30.40
91 Points – Tasting Panel Magazine
90 Points – Wine Enthusiast
90 Points – Jeb Dunnuck, Wine Advocate
Click Here to Purchase
Our first ever Starlane Vineyard Cabernet Sauvignon
The Starlane Vineyard sits on a series of mesas (also known as “potreros” in Spanish) against the backdrop of the San Raphael Mountains, on the eastern edge of the Happy Canyon AVA. We source Cabernet Sauvignon from Block 28 at Starlane, which sits high on the property, and has a 30-35% slope with southerly exposure.
Anchor & Compass Club: $42.50
Master & Commander: $40.00
Lamb Chops with Moroccan BBQ Sauce
Moroccan BBQ Sauce
Click the links below to find more recipes to pair with the 2012 Cabernet Franc
It is a FOXEN tradition for Billy to prepare or provide lunch for our staff every Friday. Usually his lunches are simple, seasonal fare—such as locally made tamales, homemade soup or special sandwiches. Our staff looks forward to #foxen #fridaylunch, as Billy is always coming up with new and exciting recipes each week. Last Friday, to celebrate the spring asparagus picked that morning from his garden, Billy made a special asparagus soup to the delight of our entire staff. It has been suggested by some of our fans that we should share some of these recipes with you all. With that in mind, we thought we’d share Billy’s asparagus soup recipe here, which was adapted and inspired by a recipe posted by Once Upon A Chef.
We found that this delicious soup paired perfectly with our Estate Dry-Farmed 2012 Tinaquaic Vineyard Chardonnay. You can purchase our Tinaquaic Chardonnay in our tasting room or click here to purchase online.
Billy’s Asparagus Soup
- 2 Bunches of Asparagus (about 2-1/4 pounds)
- 5 Tablespoons of Butter
- 2 Medium Yellow Onions, Chopped
- 3 Cloves of Garlic, Peeled and Smashed
- 6 Cups of Chicken Broth
- 2 Tablespoons of Freshly Squeezed Lemon Juice from One Lemon
- 1/4 Cup of Parmesan Cheese
- 1 Pound of Fresh Santa Barbara Spot Prawns or Fresh Shrimp* Peeled and Deveined
- Melt the 2 Tablespoons of butter in a large pot over medium heat. Add prepared shrimp with a dash of salt and pepper and cook till done. Set aside.
- Melt 3 Tablespoons of butter over medium heat and add the onions and garlic and cook until soft and translucent, about 10 minutes.
- Cut the asparagus spears into 1/2-inch pieces.
- Add the chopped asparagus to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.
- Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions). Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and Parmesan. Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).
- Stir in the Shrimp that was cooked and set aside and let heat back up again in soup
- Ladle into bowls and pour yourself a glass of 2012 Tinaquaic Chardonnay and enjoy!
In honor of our 2012 Mission release today we wanted to blog about the perfect pairing for this wine. Whether you are trying to impress guests or you are just in the mood for baking, this recipe and pairing is sure to make any night better. Our 2012 Barberena Vineyard Mission is fortified with grape brandy making the alcohol percentage much higher at 15.8%. This wine is wonderful by itself and could be paired with many dishes but these Tiramisu cakes are a crowd pleaser and are pretty quick and easy to make. The 2012 Mission is available in our tasting room and our web Store today click here to buy this holiday favorite. And with a quick trip to your local market you can enjoy these wonderful Mini Tiramisu Cupcakes to pair with it.
Mini Tiramisu Cupcakes Recipe
So here is what you will need:
For the Filling and Topping:1 1/2 Cups Thawed Frozen Whipped Topping 8 oz Mascarpone Cheese (Room Temperature) 1/4 Cup Powdered Sugar 2 Tsp Vanilla Extract 1 Tbsp Unsweetened Cocoa Powder (optional)
Directions:1. Preheat oven to 350ºF. Spray mini cupcake tins with nonstick cooking spray. For the cakes, combine cake mix, sour cream, egg, coffee granules, and water and mix well. The batter will be very thick and sticky. Divide the batter evenly into the mini cupcake tins. Bake for 8-10 minutes or until a wooden toothpick inserted in center comes out clean. The cakes will have the texture of a cream-puff once baked completely.
2. Place whipped topping into a large resealable plastic bag; secure and set aside. For filling, combine mascarpone cheese, powdered sugar and vanilla and mix until smooth. Place filling into an additional resealable plastic bag; secure and set aside.
3. Remove pan from oven and press the tops of the cakes with a tart shaper, pestle or whatever else you have on hand to make slight indentations. The cakes will bounce back a little but don’t worry you just need a small indentation. Cool the cakes for two minutes in mini cupcake tin then remove the cakes and put them on a cooling rack. Brush the tops of the cakes with the coffee liqueur while the cakes are still warm, then let the cakes cool completely and soak up all of that yummy liqueur.
4. Then trim the corners of both the bags you set aside earlier. First pipe the filling over the cakes in the small indent you made earlier. Then pipe the whipped topping over the filling and sprinkle with the cocoa powder.
5. Enjoy, with our 2012 Barberena Vineyard Mission dessert wine. Yummy!