Do you ever feel like you just want a few more perks in a wine club? Well, we are giving you an incentive to take Fridays off or even mid week to come up to Geyserville! Be a wine club member at five different wineries!!

Ambassadors for Geyserville and Alexander Valley are welcome to be a wine club member for the day, every day in Geyserville from now until the end of May at ALL of these wineries! Present your membership card or some proof of membership to any of the wine clubs listed below and enjoy those SAME perks at all of the participating wineries! Alexander Valley is a great place just north of Healdsburg and there are some pretty incredible wines that people end up missing.

Visit any or all of these wineries and receive complimentary wine tasting for you and your guests, 20% discounts on all wines and private tours and tastings.

If you find you really enjoy the wines at one of these neighboring wineries, join their wine club and receive 30% off on your purchases THAT day!

Route 128 Winery is open Friday to Sunday 11am-5pm

Mercury Wines is open seven days a week from 11-6pm

 Ramazotti Tasting Room is open seven days a week from 11-6pm

Trione Vineyards is open Thursday to Sunday 10am-5pm

J Rickards is open Monday to Saturday 11am-4pm

Join us in Geyserville, come and see what’s new and enjoy some new wines that maybe you haven’t tried before!  Our visitors are important to us, many of you have been supporting our area and us for years, we want to say thank you!

Here is a map of our area for your reference.

Cheers & happy wine tasting!!

Here is what we are seeing today in Alexander Valley!!

Alexander Valley is known for Cabernet Sauvignon along with other Bordeaux varieties and Chardonnay. Delicious wines, breathtaking views, coupled with a dynamite group of people really makes for a great place to visit.

We are all about family and our wine club is a huge part of why we even do what we do. Many of our regulars star in this video and we are so grateful for all the kind words Kerry shares with the camera crew. We are thrilled you appreciate us, because, we appreciate you!! 

Salute!

yields 48 small appetizer portions

Ingredients:

1 Quart                              Heavy Cream

2 Bunches                     Thyme, Fresh

1 each                                Bay Leaf

1 Tablespoon               Black Peppercorn, whole

2 Tablespoons            Olive Oil

1 ¼ Cup                             Shallots, minced

3 Tablespoons            Garlic, minced

1 ½ Pounds                    Cremini Mushrooms, roasted

1 Tablespoon                Kosher Salt

1 Teaspoon                     Black Pepper, freshly ground

4 Each                                Eggs (2 whole eggs plus 2 yolks), lightly whipped

1 Tablespoon                Thyme, fresh, chopped

 Bring cream, thyme, peppercorns and bay leaf to a simmer.  Let the mixture simmer for 5 minutes and then let it rest for 30 minutes.  In another pot sweat the shallots and garlic in the olive oil.  After 2 or 3 minutes add the mushrooms and continue to simmer until the liquid in the mushrooms has reduced.  Remove from the heat.  Strain the cream mixture through a fine strainer in the mushrooms.  Temper the eggs into the mixture, add the thyme.  Add the mixture to a well-oiled nonstick mini muffin pan.  In a 325 degree oven place the mixture in a water bath and bake until slightly firm about 20 minutes.  Let cool and carefully unmold.

 Spiced Pork Tenderloin

3 each                              Berkshire Boneless Pork Tenderloin, trimmed and cleaned

¼ cup                               Olive Oil

As needed                     Spice Mix

 Heat a large deep skillet over medium flame and coat with the oil.  Dredge the pork tenderloin in the spice mix and sauté until well caramelized.  Remove tenderloins from pan, place on a baking sheet and put into a 400-degree oven until medium rare.  Chill then slice.

Crispy Bacon

1 ½ Pounds                 Applewood Smoked Bacon, small diced

 Slowly render the bacon in a heavy bottom pan until it becomes crispy.

 Recipe from Chef Tim Vallery of Peloton Catering

We will have Peloton Catering here serving up some fantastic culinary delights; smokey shrimp salad atop crostini, “Noni’s” succulent meatballs and heirloom tomato bisque.

September is Syrah month for us so we are featuring two vintages of Syrah: 2007 & 2008 along with our delicious Bordeaux Blend and our Chardonnay.

For the whole month we are offering 30% off on six bottles of our 2007 Syrah! A great wine for those last few BBQ’s before winter!

We are excited to announce that our favorite little doll is turning ONE tomorrow, September 10th.

Georgia Sally Hicks is just all full of smiles and cheer for her first birthday!

Congratulations to Denise & Kris!!

After the seminar, join us for a delicious BBQ overlooking our vineyards. Peloton Catering will serve a Smoked “Kansas City” style BBQ brisket, mouth watering slaw, potato salad, corn on the cob and refreshing watermelon!

At the end of the evening, you get to take home your 4-pack of glasses:the Riesling, Montrachet, Pinot Noir and Extra Large Vinum Bordeaux.
This set is regularly priced at $125!
Tickets are $75 for Club members and $85 for non-members.
Please RSVP by July 8th by calling 707-814-8100, or emailing, tasting@trionewinery.com

A good friend of ours and fellow wine lover: Jim Morris is heating up the scene in Healdsburg with the Mr. Healdsburg pageant. It’s freezing here in the Wine Country but this competition will help us all warm up. We will be watching closely and participating when we can, so stay tuned! You can read more and follow along here .

On another note; the 2011 San Francisco Chronicle judging is finished. Trione entered our 2008 Russian River Syrah (Silver Medal Winner), 2008 Russian River Pinot Noir (Silver Medal Winner) and 2008 Alexander Valley Primitivo (GOLD Medal Winner).  We are proud that out of 5,220 wines, all of the wines we submitted took home a medal! That 2008 Pinot Noir is mind blowing, I cannot wait until we release it to all of you. That’s all I have to say about that!

If you are out and about in San Francisco, the 19th of February is the Public tasting at Fort Mason. For more information or to purchase tickets, click here.

Cheers!