Sauvignon Blanc is a green grape variety, originating from the Bordeaux region of France. This grape acquired its name from the French word sauvage (“wild”) and blanc (“white”) due to its early origins as an indigenous grape in western France. Today it is now planted in many parts of the world’s wine regions and it’s truly appreciated in Napa Valley. It produces a crisp, dry, and refreshing varietal wine that is perfect to kick off spring and summer! Although this is not the first time Charles has produced Sauvignon Blanc in his winemaking career, this is the first release of Sauvignon Blanc for hope & grace wines…We just wonder why it took him so long!

Winemaker’s Notes: Aromas of fresh pear, melon and apples with a hint of caramel, followed by a soft toasty spice. Juicy fresh flavors tantalize the palate with a soft acidity on the finish. Perfect for Spring and Summer fare … Pasta Primavera, chicken, scallops, Petrale sole or simply solo.

2004 hope

We are reaching back into the cellar to give you another glimpse at a fabulous vintage. Call it a progress report on the development of a fantastic wine. As you remember, the growing season of 2004 started early and finished quick and hot. This wine had big grapy fruit in abundance that gobbled up the oak, and defied the normal development time in the barrel.

What several years of bottle age can do… this wine has continued to richen and develop. The spice and black fruit have become more pronounced and complex. This is exactly why you age wine… Nothing of this wine’s longevity has decreased; it has just become silkier, and exceptionally pleasurable to sip. Due to the limited quantity, this will be the last time this wine will be available, so don’t miss this occasion to acquire a few bottles!

Winemaker’s Notes: Deep black fruit aromas ooze from the glass like tar from a barrel. Earthy, toffee, sage and sweet Marjoram swirl around the imposing core of black fruit. Mouth filling texture covers the entire palate, side to side, top to bottom, virtually staining the entire interior of the mouth, leaving a satisfying lingering finish.

The 2006 vintage of hope & grace Cabernet Sauvignon represents a refinement in style. The ripeness and complexity of a fine Napa Valley Cabernet Sauvignon is expressed in this deeply colored and elegant wine. This vintage is composed entirely of Cabernet Sauvignon from the renowned Lewelling Family Vineyards, which is fortuitously situated at the base of Spring Mountain. This wine exemplifies the exceptional fruit, structure and balance that we have come to anticipate from the St. Helena appellation.

Winemaker’s Notes: Rich, ripe black cherry wrapped in tobacco leaf and dried flowers with a hint of lavender. Full bodied cherry flavors saturate the palate, while lively sparks of pomegranate keep the bold and complex flavors surprisingly refreshing. This is an elegant, full-bodied Cabernet that will benefit with long term cellaring.

Red Wine Braised Short Ribs
with Creamy Pomme Puree
and Shaved Spring Vegetables

Directions
Season the short ribs with salt and pepper. Sear the short ribs in a hot roasting pan with canola oil until they are brown all over. Remove the short ribs from the pan. Add the chopped vegetables to the hot pan and roast them until they start to brown. Add the tomato paste to the vegetables and allow the tomato paste to cook in to the vegetables. Add the two bottles of red wine to the pan along with the thyme, peppercorns, bay leaf and allow it to reduce in volume by 1/3.
Place the ribs back into the roasting pan. Cover the pan with aluminum foil and place in a 325° oven. Cook for 3-4 hours until the bones fall away from the meat.
Place the peeled potatoes in salted cold water and bring then to a boil. Reduce the heat to a simmer and cook until the knife goes in and out of the potatoes easily. Strain the potatoes and put them through a potato ricer. Heat the milk and add to the riced potatoes along with the diced cold butter. Mix the three ingredients together with salt and pepper. Set aside and keep warm.

Using a vegetable peeler, shave the vegetables into ribbons. Pick the leaves of parsley. Place all in the bowl, cover with a towel and place in the refrigerator. Pull the short ribs out of the oven and allow to cool. Carefully remove the ribs out of the liquid and cut into desired portions. Strain the braising liquid through a fine mesh strainer. Place in a sauce pot and reduce by 1/3 on the stove over medium heat. Place the pomme puree in the middle of the plate. Place the short rib over the puree. Toss the fresh crunchy vegetables in lemon juice and olive oil, season with salt and pepper. Place the vegetables over and around the short rib. With a hand grater, grate some fresh horseradish over the whole plate and spoon the reduced sauce around. Serves 4.

Growing up in the Berkshires of Massachusetts under the tutelage of his father, Dan McCoy, an accomplished photographer, imparted Will with the desire to advance in the art of photography. The historic images taken by his father as well as those of other accomplished photographers inspired him to think outside the box and explore some of the most obscure locations all over the world. These journeys have cultivated his vision and originality, allowing Will to share these experiences in printed form.

Southeast Asia’s untouched remnants of ancient civilization allow his images to provide a looking glass into a past world. Ageless imagery intertwines spirituality with religious idols, ancient temples and holy figures permeate his photography, exhibiting an image forever captured in time.

For the last decade, he has worked for Industrial Light & Magic/Lucas Film, a company owned by George Lucas in San Francisco. He is near completion of his 50th feature film working as a visual effects artist and on-set photographer in San Francisco, California.

Stop by the hope & grace tasting salon now through mid-June for a taste of our new releases and enjoy the magical photography of Will McCoy.