Harvest 2022

Nobody knows exactly when harvest will start until you get a look at the fruit during veraison. When the grape cluster's change color from green to golden yellow, purple or pale pinky red depending on the varietal. A weekly at first then daily assessment decides the picking day. Once you get a good idea of tonage and an idea of how quickly ripening will happen. This is just the start of understanding grape harvest start date.

   Here July 27th, we take a walk through the Bohemian Vineyard in Freestone. Almost zero veraison.

Gewurtz from Olivet road which we were very looking forward to getting, we've made sporadically since 2014. Unfortunately on pick day, the vineyard owner decided to keep all of the small crop.

Viognier mid August looking great.

Bottling in August is daunting when harvest is early, like 2022. We bottled all the red wines August 16th at the same time some wineries were already bringing fruit in.

Exciting but sad to say such small yields from 2021 that the wines will be in high demand and sell out quickly. Especially our 1st Dolcetto, only 75 cases.

Now the harvest is on.....

Earliest pick date for us, TnT Pinot Noir was picked Friday August 26th, usually picks mid September. Everyone was happy to have this beautiful fruit arrive at the winery! With the last few years fear of fires, we always feel a huge sigh of relieve to get the fruit picked. 

Viognier picked early Thursday September first looking quite Fab-u-lous!

Viognier being barreled down September 2nd into neutral oak, we're very happy to have 10 barrels = 200 cases. This wine bottles in early 2023.

Next up is focus on Pinot punch downs and the arrival of new french barrels from France.

Mat goes into the winery twice a day everyday to do punch downs, which keep the skins, stems, seeds in constant contact with the juice. Fermentation creates amazing smells of bubbling berries. It's a very exciting time of year to see the grapes fermenting for our future vintage.

Evening punch down.....

It truly is a wonderful feeling watching a winemakers love of the art of winemaking. Mother nature sets the stage for how our vintage rolls out and we roll with her punches. Labor Day Monday temps rise to 106`.

4 Pinot bins fermenting and Bohemian vineyard left to pick. All is well for PMV this harvest.

We were scheduled to pick Bohemian vineyard Monday September 19th but due to rain on the 18th we postponed. We received almost 3 inches. Leaving the fruit on the vines for a few sunny days will hopefully dry the grapes and we will schedule the pick within the coming week.

Toast with us at the Tasting Room Thursday thru Sunday.

                                                                         LOBSTER!

                                                         Saturday August 13th, 2022

Four years ago as one of our many Foodie Dinner's, we offered a Lobster focused evening. It was a huge success and everyone was so thrilled, we knew we needed to offer a 2nd version of this, so we did.

Lobster is a decadent shellfish that in food preparation is made even more decadent. That explains this evening. Starting with Mat's creation of 'Lobster Rockefeller' which is named after a rich man, hence the name. And thus it was!

We lined up 3 wines to taste with this delicacy, Blanc de noir, Rose' and 2014 Chardonnay from magnum.

The group of wine club members that joined us voted for the best pairing for each course. The first course was great to see, divided equally between all three wines. We did a test run at home a week prior and tested multiple wines and pretty much felt the same. It's amazing that one dish can balance so well with multiple wines so well! The watermelon salad was just a little palate cleanser.

Next up, bisque, pure bliss! and the same three wines but one was clearly the winner and another didn't really work.

2014 was a great vintage and our last vintage that we were able to purchase this incredible Chardonnay from West Sonoma County in Green Valley- sub appellation. We only have a few magnums left and lobster is the deserving factor. And the winner winner lobster dinner with this course and the attendees!

The Rose' really didn't work and the Pinot was liked by a few.

Third course popcorn shrimp is a tough one. I'm not a huge fan of fried food and generally prefer Sparkling wine of any sort with it. But, I wanted to challenge everyone's taste buds and we lined up the rose', chardonnay and 2013 Bohemian vineyard pinot. And sure enough the surprise win went to Pinot almost 100%.

served with a sauce of yogurt, chive and lemon.

Now the crowd is going and we serve lobster mac'n cheese!

Surf and turf, butter poached lobster, grilled filet, pomme frits and Bernaise sauce.

An incredible course that we chose to focus on Pinot, both the 2013 Bohemian Vineyard and 2017 Ruxton were poured. The Bohemian magnum is a beautiful soft blend of red fruits subtle acidity and the Ruxton which is dark and richer from a younger vintage from 750 mL.

A lot of lobster stock went into the preparation on this evening.

And we had to finish just a little sweet treat, lobster sugar cookie.

There was a lot of love in this dinner from the days of prep, the chosen wines, the menu line up and the response from our guests. Another fabulous night at the Paul Mathew Dining Room in Graton.

Next up, we're bottling the 2021 vintage reds and then harvest will begin. Being tired is not a response!

   

                        Summer Backyard BBQ

Every summer we like to enjoy our backyard in Graton with our wine family, great food and wine to celebrate the joys of summertime.

As everyone arrives, we encourage the game of Jenga with the winner of the night to win a magnum of Pinot. The pre dinner game was fierce.

Mat loves to pull out all the favorite more traditional recipes and some that he's tweeked. He loves to research recipe's and perfect them to his liking. Corn on the cob with Mat's special melted butter with lime zest concoction is a sure to win.

All the foods that a BBQ is required, Panzanella Salad, Potato salad, Beer Can chicken, Grilled Ribs,   

All with full bellies and almost Jenga'd out, still devoured Tiramisu and cookies

Another BBQ in the books with happy friends and summer time fun

 

Library Wine Tasting and Dinner

June 18th / 19th 2022

Every year we offer an opportunity for friends and family of PMV a chance to taste a selection of wines from our library collection. These wines have been cellared in perfect climate and in limited quantities.

This years list goes back to the 2009 vintage which is probably one of our favorites from the list of 8 wines from 2009 - 2014.

Mat tasting through the wines, taking tasting notes that we share for the visitors.

Saturday evenings dinner is one we're calling the BOB, best of the best. Our favorite recipes from shrimp roll, seared Ahi Tuna, Risotto and Beef tenderloin paired with a selection of library wines in magnum format. Yep, a night of celebration!

1st course shrimp roll. This is made with fresh tarragon and lemon.

We served our 2021Rose' ( because it should be a great pairing ), 2013 Chardonnay Magnum, and 2013 Bohemian Vineyard Magnum. We chose these wines expecting for them all to work with the course. And yes, the group was unanimous about all wines pairing although the 2 favorites were the Chardonnay and Pinot Noir. It's always interesting to see the favorites.

The 2013 Chardonnay was a huge hit in general, a beautiful wine made from an incredible vineyard in the heart of the Green Valley - sub appellation of RRV. It is a cool site with the best that chardonnay can produce. Unfortunately we lost the vineyard source in 2015. 

2nd course lined up the same 3 wines as I really wanted the group to see the different wine influences with the spring vegetable risotto. Made with fresh corn, peas, zucchini, peppers and a house made veg stock. A similar outcome with pairings - they all worked but the Chardonnay and Pinot took the lead because the older vintages of magnum wines were tasting fantastic!

Next course a house favorite seared Ahi Tuna from Bobbly Flay recipe is a stunner. The sauce has such a punch of yum with loads of cilantro, fresh jalapenos, soya and garlic served with fresh avocado.

This dish was a winner for best course and the wines paired were Rose' plus 2013 Bohemian and 2011 TNT Pinot both Pinot magnums. Both Pinot's won best pairing.

For the 4th course Mat wanted to high lite our local best butcher Panizzera Meat Co. in Occidental. Beef and Pinot?? 

When the chef makes a locally foraged mushroom sauce, it can work.

We offered 3 Pinot Noirs.

2013 Bohemian, 2011 TnT and 2011 Ruxton all magnums.

The group was pleased, I believe Ruxton won the pairing as it is the biggest Pinot we produce. Darker fruits, earth notes and we sold all the remaining magnums in stock. It speaks for itself.

This tied for favorite course, served with CP carrots ( Charlie Palmer ) that are cooked with guiness, maple syrup and dill. I thought these carrots would lighten up the dish and pair with Pinot.

Line up of wines.....

We don't usually focus on a dessert but it's fun to serve a little sweet treat. Our favorite pinot cookie is a simple short bread with a dollop of jam that was gifted from a wine club member. This cookie truly can handle Pinot or vice versus. Either way, the cookies were eaten up!

Kudos to the our chef / winemaker and our wonderful group of wine club family including a couple from Tucson!!  These nights wouldn't be the same without great energy in the dining room.

Alot of work goes into our dinners. From planning the menu, picking the wines and the preparing the dishes, serving and clean up. But, we LOVE it! And when everyone enjoys themselves, that is the reward. When the wines are sipped with a smile and shared love of food and wine!

cheers

                                                                      Duck, Duck, Duck

Saturday May 21st, 2022

 As we move cautiously through 2022 with hopes of health and well being for all, we host our intimate small gatherings in our dining room. All vaccinated participants enjoy our Wine Dinners most recently duck, duck, duck. A favorite to pair with Pinot and Winemaker / chef Mat creates new dishes that shine.

Guests were welcomed with our current 2017 Blanc de Noir and duck fat popcorn. Yes it does taste like duck, subtle but apparent. Who doesn't like bubbles and popcorn????

We're ready for our guests to sit down.....

                                                       

   At the table, each guest has 3 wine glasses, a menu and lots of room to take notes on what pairs best.

Sonoma County Liberty Duck is the best product available. Humanely raised, local and on the best menu's across the country. We are so lucky to have this gem just down the road.

                

            Duck confit is the basis of our evening. Confit is cooked and stored in it's own juice ( fat ).

                                                                                                                                           

               Duck shredded on the salad, Champagne Vinaigrette. We like to serve a ringer in the mix that we are certain pairs with a white wine. And yes, this dish won the hearts of all with Rose'

A new favorite at our house is quiche, it is a great base to add favorite veggies, proteins, cheeses. Tonight's duck confit quiche was top notch in flavor and super fun to pair with wines. 

We were certain that our 2021 Rose' of Pinot would be the winning pairing but alas, the group picked Pinot Noir.

                                                           

The 3rd course was a Duck Taco which was eaten before any phots were snapped. Crunchy old school with creme fraiche, jalepeno's, cheese, beans cooked in duck fat, avocado and tomatillo salsa. Not what one might think is Pinot food but go big or go home, Ruxton Pinot can handle this.

Duck leg confit with wild mushroom risotto, perfect Pinot food. We poured 3 Pinot's to taste alongside the dish and so of course Pinot was the winner.

A 2014 Magnum of TNT  plus 2014 750 ml and Ruxton Pinot.

Cheers to all who came out to celebrate duck, duck, duck, wine and dining.

 

Up next June 2022, library wines and the foods that we love, BOB.