2019 Notre Vue Sparkling Rose of GSM $45.00 / 750 ml

52% Syrah, 32% Grenache, 16% Mourvedre 
Vibrant and invigorating, this is the first sparkling Rose ever produced by Notre Vue. The combination of Grenache, Syrah, and Mourvedre provides an alluring mouthfeel with wonderful fruit tones. Subtle aromas of stone fruit radiate from the glass, harmonizing with the tart raspberry and strawberry notes on the palate. Pairs immaculately with fresh peach, goat cheese, and arugula salads, brie with apricot compote, and raspberry sorbet.

2019 Notre Vue Chardonnay $49.00 / 750 ml 

A wonderful new addition to our family of Chardonnays, we are happy to announce this brand-new release. Brimming with bright golden apple, Bose pear, and yellow peach, the fruit is balanced by understated touches of caramel, vanilla, and spice. A perfect pairing for seafood lovers, try the 2019 Notre Vue Chardonnay with baked salmon over creamy pasta, seared sea scallops, or grilled sablefish.

2019 Balverne Pinot Noir $45.00 / 750ml

This Pinot Noir is a true reflection of the Russian River Valley and of our Estate. A lush explosion of Bing Cherry and ripe strawberry emanate from the glass, giving way to a complex array of secondary characteristics. Hints of mushroom, forest floor, cedar, and cocoa powder combine with the fruit, delivering a wonderful experience from the first sip until the bottle runs dry. This Pinot works wonders with wild mushroom risotto, aged cheddar or gouda, and grilled chicken with pesto pizza. 

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Additionally, we planted 4 fallow areas with spring-blooming wildflowers in order to attract beneficial pollinators and predatory bugs that eat vine/grape damaging invertebrates. There should be a great diversity of flowers this spring/early summer that will be both beautiful and a-buzz with good insects. 

Currently our team is pruning the vineyard. This year we are starting with our late-ripening varieties of Cabernet Sauvignon, Mourvedre and Petite Verdot because whatever you prune first will typically emerge from dormancy a little earlier due to hormone levels in the plants. By pruning these varieties, we hope to encourage them to wake up a little earlier and that will advance their harvest date correspondingly. We will end our pruning season in the baby vines and in the lowest elevation blocks on the property, which are a little prone to damage in the late spring frosts. By delaying pruning till as late as possible we will be protecting those frost susceptible blocks from waking up until after the risk of freezing has passed. 
Here's looking forward to a rainy winter, tall cover crops, and perfect weather during bloom. 

From the vineyard, 
Patrick Hamilton, Estate Viticulturalist 

Steak, Mushroom and Onion Pie

Directions:

1. In a mixing bowl, pour flour, nutmeg, cumin, allspice, salt, and pepper. Mix until combined.
2. In small batches, place the steak cutlets into the flour mixture, coating all sides evenly. Once coated, place the steak in a clean bowl to the side.
3. In a large saucepan over medium-low heat, add 1 tbsp. of vegetable oil and wait until the oil begins to shimmer. Add the onion and cook until translucent, about 5 minutes. Once translucent, add the garlic and continue cooking until the onions begin to brown. Place the onions and garlic in a bowl to the side.
4. Using the same saucepan, add another tbsp. of vegetable oil and increase the temperature to medium-high. Once the oil begins to smoke, begin adding the steak cutlets in batches. Brown each side and place in a bowl to the side once cooked.
5. Reduce heat to medium-low and add the mushrooms, cook until they begin to brown, about 5 minutes. Add celery, carrots, ginger, and the final tbsp. of vegetable oil and cook until the carrots are soft. 
6. Increase heat to medium-high and add wine directly to the saucepan. Once the wine begins to boil, lower heat back to medium-low and add the steak cutlets and onions. Mix until combined, then add beef stock, water, and parsley. Reduce heat until the stew is simmering and cook for an hour to an hour and a half, or until a third of the moisture has evaporated.
7. Preheat oven to 450°. Roll out puff pastry and make an egg wash.
8. Pour the stew into an oven-safe dish and wet the edges of the dish with cold water. Place the puff pastry on top, pinching the edges into the dish to create a firm seal. Decorate the top of your crust with any remaining puff pastry as you like and brush with egg wash.
9. Bake for 25-35 minutes, remove pie from the oven when the top is fully puffed and golden brown.

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!

NotreVueEstate.com/Events 

Rosemary Pheasant with Spiced Plum Sauce and Grilled Polenta

Paired with 2018 Notre Vue Proprietors Red Blend

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. 

Assembly: 
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! 

2016 Balverne Reserve Malbec $45.00 /750ml

We are incredibly proud to be releasing the first Malbec ever produced by Notre Vue. While your mind might first go to Argentina when you think about this varietal, our Chalk Hill Reserve is
certain to shatter your belief that great Malbec only comes from South of the equator. Showing a deep, inky purple, the fruit was brought in right at the end of our 5-year drought, resulting in small, concentrated berries. After spending 2 years in 50% new French oak barrels and another 6 months in the bottle, the wine is beginning to express its true identity. Deep fruit, subtle florals, and perfect structure rests under every cork.

2015 Balverne Reserve Chardonnay $33.00 /750ml

Crafting a great bottle of Chardonnay requires artistry, patience, and skill. With a fairly neutral profile, the grape responds well to various winemaking techniques. The Balverne Reserve Chardonnay has been carefully crafted, employing methods such as a secondary,
malolactic fermentation and batonnage to give the wine a smooth, creamy mouthfeel. 12 months in the highest quality French oak
barrels has enhanced the profile, affording the Chardonnay notes of vanilla and nutmeg. Finally, it is impossible to create great wine without quality fruit. Our vineyards have been carefully tended, resulting in beautiful grape clusters and expressive wine. 

2015 Notre Vue Rhone $49.00 / 750ml

The Syrah grown on the Estate thrives at one of the highest reaching blocks on the property. Extensive sunshine coupled with
mountaintop breezes allows the grapes to ripen beautifully, delivering a concentrated, dark fruited wine. Aged for two years in 100% new
French oak barrels, the 2015 Rhone blend picks up delicate hints of vanilla bean, espresso, and dark chocolate. The wine is the perfect companion to filet mignon and bacon blue cheese burgers alike.

Hello... Jen here! We have officially released our 2019 Event Calendar and couldn't be more excited. We have been lucky enough to have hosted a handful of great events already this year; there is literally something for everyone, and we are looking forward to seeing you all here this year ... although most of these events are aimed at our locals, we hope to see you here on a future visit. We have something fun going on several times a month, so please check out our website or visit the tasting room for details! We have also updated the tasting experiences on the property, so please grab a friend and come taste the delicious new releases inside our salon, lakeside or overlooking the estate on our Block 23 Terrace. Please visit our events page or contact:
Jennifer Hanshew
707.433.4050 x126
jennifer@notrevueestate.com

Here is a sneak peek at a few of our upcoming events:

• Barrel Making Seminar: April 12, 2pm-5pm
• Movie Night: April 26, 6pm-8pm
• Wine Club Party: May 4, 1 pm-4pm
• Spring Floral Workshop: May 5, 11am-2pm
• Spring Celebration Luncheon: May 18, 12pm-3pm
• Painted Cellars Paint Night: May 30, 6pm-8pm

Swedish Meatballs with Lingonberry Sauce

Directions:
1. Preheat the oven to 325 degrees F.

2. Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Move the onion to a plate to cool. Wipe the pan with
a paper towel.

3. In a large mixing bowl, combine ground meats, egg yolks, heavy cream, and onion. Add salt, pepper, and allspice.
Squeeze excess milk from the bread and add it to the bowl. Mix gently.

4. With a bowl of cold water standing by, form meatballs 1-inch across. Dip your fingers in cold water to keep the
meat from sticking.

5. Melt the remaining butter in the saute pan and add a layer of meatballs as the foam mellows. Do not over-crowd the pan and shake it occasionally to round out the meatballs. Brown all of the meatballs, in batches, moving them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes.

6. Sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tbs of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a whisk to dissolve the flour into the fat. Pour in the chicken stock and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until liquid is reduced and mixture thickens to a sauce. Season with salt and pepper to taste. Lower the heat and stir in the cream and black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through 15 to 20 minutes. Sprinkle with chopped parsley.