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Notre Vue

Renee Brown-Stein
March 29, 2021 | Estate News, Insights, and Pairing Ideas | Renee Brown-Stein

Notre Vue Fall Newsletter

Fall is in the air and it's one of my favorite times of the year! The leaves are changing to a beautiful shade of red and orange throughout the Notre Vue Estate. 

There have been so many exciting things going on at Notre Vue in the last 7 months. Most importantly, Bob's health is back at 1 00% and we have decided to spend more time in Sonoma County and be closer to Jared. We are truly enjoying being in wine country full time! 

The wines have been well received by WineEnthusiast, The Sonoma County Harvest Fair, and various publications where we are seeing 90+ point scores and gold medals on Alex's newest wines. Teamwork makes the dream work! 

We have a few new team members we would like to introduce: 

Jennifer Tusa, Director of Hospitality and DTC - She is available to help you with any venue and event questions and will be making Notre Vue rocking with fun! 

Alexandra Reynolds, Brokerage and Wholesale Manager - She will be getting your favorite Notre Vue wines into some of the best spots in Sonoma County. 

Peter Wilke, Wine Educator and Sommelier - He's Back! Stop by to say hi and ask him about the new addition to his family (Friday - Sunday) 
Patrick Hamilton, Viticulturist- From grape to bottle, it all starts in the soil. Patrick comes to us with a plethora of experience and positivity. 

Welcome aboard everyone! 

We look forward to seeing you here on your next tasting, hike or private event. 

Best wishes, Bob and Renee Stein, Founders 

Greetings from the crush pad at Notre Vue Estate. I'm very pleased to present two new releases for you in this fall shipment, the 2019 Balverne Chardonnay and the 2018 Notre Vue Proprietors Red blend. The Balverne Chardonnay is a traditional barrel fermentation with 4 months of sur lie aging in 20% new French oak barrels. This fresh and lively Chardonnay is perfect for all occasions. The second wine is our 2018 Notre Vue Proprietor's Red wine. This is a classical "left-bank" Bordeaux blend made in a traditional manner with all 5 Bordeaux sisters. Not-overpowering, this wine has an abundance of nuanced flavors with a mouth-feel that is smooth as silk. Ready to drink now but this wine will be magical with some time in the bottle. The third wine in your shipment is the 2019 Balverne Rose of Pinot Noir. With all the accolades the Notre Vue GSM Rose has been getting this summer, this beauty has been quietly getting her scores. Wine Enthusiast just rated this wine at 92 points, which is very close to the ceiling for Rose. 

I would also like to make you aware of three more 2019 wines that will be released between now and the Holidays. Our 2019 Balverne Pinot Noir will be released in October and it's an easy-drinking, fruit-driven Pinot. Stay tuned for the next release party, featuring our new Sparkling GSM Rose just in time for Thanksgiving Dinner. Finally, we will complete the GSM program with our spicy, exotic GSM red wine. This star features 51 % Grenache, 29% Mourvedre, and 20% Syrah, co-fermented together using native yeast to create this one-of-a-kind offering. Rounding out our one-year programs will be the Notre Vue Pinot Noir & Chardonnay, to be released sometime in December. 2019 Zinfandel, Petite Si rah, and Bordeaux varieties will be blended and bottled next spring and summer. 

From the whole team at Notre Vue, please be safe and we hope to see you soon. 
Alex Holman, Winemaker 

Alex Holman, Estate Winemaker 

I'd like to introduce myself, my name is Patrick Hamilton and I was hired as the Estate Viticulturalist in August and look forward to meeting everyone! Within the first week of coming on board we had our first Pinot Noir harvest and I hit the ground running! This year we have three harvest interns and a great, experienced in-house team helping bring me up to speed. It is a year unlike any I've seen before. We are doing our best through this challenging harvest and looking towards how to proceed post-harvest with a positive future in mind. 
If you see me on the estate, feel free to stop me and ask any questions!

 Always, Patrick Hamilton, Viticulturist 

2019 Balverne Rose of Pinot Noir $24.00 / 750 ml

This delicate wine offers aromatics reminiscent of watermelon, orange rind, and morning roses. Fruity on the palate, the crisp acidity balances flavors of strawberries, guava, and white peach. Try this Rose with a fresh goat cheese salad, seafood, or lightly grilled summer fruit. Be careful, though ... it's so refreshing that on a hot day you'll be reaching for that second bottle in no time! 




2019 Balverne Chardonnay $35.00 / 750 ml 

Our 2019 Balverne Chardonnay displays aromas of ripe green & golden apples, lemons, butterscotch, and marshmallow. The rich palate follows with a variety of orchard fruits, melons, lemons, and a lingering hint of spice. Full-bodied but still crisp, this wine will pair beautifully with everything from roast chicken to summer fruit salads. 




2018 Notre Vue Proprietor's Red Blend $59.00 / 750 ml

The 2018 Notre Vue Proprietor's Red Blend is a classic combination of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. It offers aromas of black currants, plums, elderflower liqueur, pencil shavings, and vanilla bean. The palate follows with cassis, ripe red fruits, chocolate, and firm tannins. 



Jennifer here! Following the safety protocols that COVID has set into our new world has been new terrain; however, what a beautiful place to escape to here at the Estate. I've come up with some new micro-events in case you're in the mood to host a small soiree on The Terrace on Block 23 or at the Lakeside Pavilions for any occasion, as we've certainly figured out how to host each of you safely. Please reach out for lunch, dinner, or social noshes. 

In case you weren't aware of some recurring events, here's a list: 

Tuesday Nights - Yoga with Venus Harper, owner/instructor of Samadhi Sanctuary Yoga & Wellness. Best class ever! Dustin Saylor brings his live music followed by a tasting of our wines. 

Strike a pose, take a hike, enjoy a sip - Wellness & Hiking Series hosted by Dawn Justice, an instructor at ParkPoint Health Club 

Check our website for current and updated event information!


Rosemary Pheasant with Spiced Plum Sauce and Grilled Polenta

Paired with 2018 Notre Vue Proprietors Red Blend

1 cup polenta 
¾ cup grated parmesan cheese 3 cups chicken stock 
6 large red plums (pitted) - black plums are fine
4-5 sprigs of rosemary
10-1 2 sprigs thyme
3-4 sprigs sage
Ground nutmeg, clove, and cinnamon - a pinch of each
2 medium shallots
Port cooking wine
1 tbsp. demi-glace
1 medium pheasant
1 lemon 
Salt & Pepper to taste 


For the Polenta:
Bring chicken stock to a boil and whisk in 1 cup of polenta. Return to a boil, whisk vigorously, and lower heat to a simmer. Continue whisking until cooked. Add grated parmesan cheese, combine, and season to taste with salt & pepper. Spread the polenta into an even layer about 3/4" thick, let cool, then chill completely. 

For the Plum Sauce: Puree the plums with a bit of water to thin. Pass the pureed mixture through a sieve to remove large pieces, then through a fine sieve to remove smaller pieces. Set aside. Sweat shallots, thyme, and black pepper in a small saucepan until they are soft and fragrant. Add ₣ cup of ruby port wine, nutmeg, clove, and cinnamon and let reduce for a minute or so. Add the reserved plum puree and bring it to a simmer. Season with more black pepper, finely chopped thyme, and salt to taste. Add a splash of lemon juice to balance the sauce. Run the whole mixture through a fine sieve one last time. Swirl in a spoonful of demi-glace and place in a small saucepan to keep warm.

For the pheasant: 
Remove the pheasant from any packaging and rinse thoroughly. Chop the herbs very finely, add cracked black pepper, and mix to create an even blend. Rub your fingers liberally with softened butter and gently work the skin away from the meat. Use your fingers again to distribute the herb mixture evenly under the skin. Don't go overboard here. Once you've gotten the herb mixture distributed under the skin, liberally rub the exterior with butter, sprinkle the bird with kosher salt, and truss the legs. Either grill over indirect heat or roast in the oven until cooked - usually about 45 minutes at 425 degrees. After resting, quarter the bird and tent with foil to keep warm. 

Cut the chilled polenta into 4" squares and lightly oil one side with olive oil. Grill over medium heat for 2 minutes. Lightly oil the top of each piece and flip, grilling for another 2 minutes. Remove the polenta from the grill, place a quarter bird on the square, and sauce the plate according to your personal preference. 
Don't forget to take a picture of your finished plate and tag us on social media! 


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