Cart 0 items: $0.00

Close

Qty Item Description Price Total
  SubTotal $0.00

View Cart

 

Cornerstone Cellars

Cellar Blog
 
January 22, 2016 | Cellar Blog

Food and Wine Pairing Ideas

Food and wine pairing is at the heart of our passion at Cornerstone Cellars. Our wines are crafted to enhance your dining pleasure. We feature delicious food and wine pairing tasting experiences in our tasting room. It seems only natural that we would curate recipes for you to try with our wines. 

We've created a Pinterest board just for this reason, filled with excellent recipes from a multitude of sources that will help you get your creative cooking juices flowing. Each recipe comes with a suggested Cornerstone wine pairing. 

Below we've included a sampling of recent suggestions on our Pinterest board. Click here to see more great ideas. 

How to Pair Cheese and Wine >

How to Pair Wine with Meat and Fish >

New England Lobster Roll and Cornerstone Chardonnay >

Skirt Steak with Chimichurri and Cornerstone Cabernet Franc >

 

Stephanie Wolden
 
December 19, 2015 | Stephanie Wolden

A Holiday in Yountville

The town of Yountville is a year 'round quaint little hamlet nestled in the heart of Napa Valley. Businesses and residents alike cherish the sense of community and harmony that the town has fostered over the years since its seedy saloon town days. But when the holiday season rolls around the town’s folk become a bit giddy with anticipation for the annual Festival of Lights.


During the month of November workers can be seen high up in the trees and posts stringing the millions of lights that will adorn the streets throughout the winter months. The actual festival takes place on the day after Thanksgiving, with local vendors pouring wine and serving small bites during the day, and a ceremonious town lighting at sundown by Santa himself.

Carolers dressed in Dickens-esque period costumes and cozy horse-drawn carriage rides down twinkling streets turn Yountville into a veritable winter wonderland — sans snow. Even still, this year has seen some especially cold nights. But couples would rather bundle up and huddle together for a sweet walk to dinner, forgoing the car heater, so that they can take in the splendor of their holiday in Yountville.

Washington Street, which runs through the center of our mile-long town, stays lit up clear through the end of January…right before Mustard Season is to bloom.

Cornerstone Cellars invites strollers to warm up inside our comfy tasting room with a custom flight of reds, whites, or all of the above.  It’s a magical time of year and we look forward to sharing it with you.  

Happy Holidays!

Time Posted: Dec 19, 2015 at 4:36 PM
Cellar Blog
 
November 16, 2015 | Cellar Blog

Thanksgiving Pairing Ideas


Thanksgiving is that delightful time of year where we gather with our friends and family to enjoy good conversation and laughter while indulging in wonderful food. What often gets overlooked though, is the wine. Like every meal, wine can take your dining experience to the next level and the Thanksgiving meal is no exception. However, with its mulitude of flavors it can sometimes be daunting to try and pair with wine.

We're here to help. We've curated delicious Thanksgiving recipes on our Pinterest board that will pair perfectly with our wines. We suggest starting with our Cornerstone Oregon Willamette Valley Chardonnay, or perhaps our Cornerstone Cellars Corallina Napa Valley Syrah Rosé with your appetizers and then move on to one or both of our Cornerstone Oregon Pinot Noirs for the main event. If you're barbecuing or frying a turkey then our Cornerstone Cellars Napa Valley Cabernet Franc will pair deliciously with the smokiness of the bird. 

Whatever you choose to do, enjoy the celebration! 

Stephanie Wolden
 
October 21, 2015 | Stephanie Wolden

Working at a Small Winery Has Its Perks


Sorting

Having a small staff offers opportunities for employees to wear different hats and explore various sides of the winemaking business. This was especially true during harvest this year, which started early and wrapped up even earlier due to the small yields seen throughout the valley. As large crews became unnecessary, our tasting room staff were called in to provide extra hands where needed.

On a warm September afternoon, winemaker Kari Auringer and I handed-sorted through 10 tons of To Kalon Cab. A few days before that our tasting room supervisor Megan Myers and sales director Nadia Kinkade sorted five tons of Grigsby Vineyard Syrah. Having never been on the production side of winemaking, we were more than delighted to be involved.

Sorter

The sorting process begins with half-ton bins being raised on a forklift and tilted slowly over a hopper until clusters begin to fall in. An inclined conveyer belt then moves a steady flow of grapes towards the destemmer. Positioned on either side of the conveyer, we move quickly to remove leaves, twigs, bugs, raisins, green and damaged grapes to ensure that only best fruit goes into our wine and that none of the green or non-wine elements (i.e. spiders, lizards, watches, etc.) find their way into the fermentation tank.

The term terroir refers not only to the soil of the vineyard, but is meant to define an all-encompassing sense of place. This includes everything from vineyard location, direction to the sun, topography and climate - to the people handling the fruit and making the wine. We are, then, very proud to be part of the terroir of Cornerstone’s 2015 vintage.

Megan

 
Craig Camp
 
October 12, 2015 | Craig Camp

The Wine Dance - Why We Make the Wines We Do

You hear software and hardware developers often use the phrase, “eating your own dog food.” It simply means if you make something that others use you better damn well be using it yourself. It’s the only way you can truly understand what you make.

As I review the Cornerstone Cellars portfolio now I can see I’ve been following this same dictum.

What American wines do I like to drink? When looking for value and direct  pleasure I seem to find Rhône-style wines on my table. What wines do I think go best with my own personal daily style of cooking, which has become increasing lighter with decidedly less red meat? These meals are perfectly matched by Oregon pinot noir and chardonnay. When a special occasion presents itself often a grand aged cabernet sauvignon is retrieved from my cellar. 

These preferences clearly come from the entire history of my wine drinking experience. When I seriously begin to immerse myself in wine in the late 1970s the wine world was French and that was the style of wine I learned to love and still do. Balance, elegance, freshness are still the characteristics I value most in wine. Being on a limited wine budget I delved with delight into the wines of the Côtes du Rhône and with great pleasure sought to understand the nuances of Sablet, Rasteau, Lirac and other village wines. Châteauneuf-du-Pape, Hermitage and Côte Rôtie were still inexpensive in those days and I enjoyed them when I could find them. Then there was Bordeaux, which seemed the pinnacle of refinement and breed. You could gather a few wine lovers together and buy and taste all the First Growths from a vintage just chipping in fifty dollars or so each. Tasting the majesty of wines like Lafite, Latour and Mouton forever gave cabernet sauvignon a special place in my heart. The buttons these wines pushed when I was in my twenties they still push today.

Then there was my total immersion in Burgundy that started in the early eighties when I began importing the wines of Rebecca Wasserman. My time with Becky, both on her visits here and visiting her in Burgundy, built such a deep respect for the growers and terroir of Burgundy that these are among the most emotional of wines for me. Profound pinot noir touches both your soul and your intellect at the same time. It is irresistible. 

The one gap here is the great love I have for the wines of Italy, which are as likely to be in my glass as any of the wines mentioned above. However, while I find great examples of wines from Rhône varieties, pinot noir, chardonnay and the classic Bordeaux varieties in the New World, with a few rare exceptions I find the noble varieties of Italy have not produced wines outside of Italy that I find personally compelling. When my palate craves nebbiolo, sangiovese, barbera, dolcetto and the many other Italian varieties I adore, I always reach for a wine from Italy. Obviously, no Cornerstone Cellars Cal-Ital wines are on the horizon. 

What does this mean at Cornerstone Cellars? It means we are expanding our “Wine Dance” Rhone Ranger series of wines beyond our Corallina Syrah Rosé to include a whole range of Rhône varieties. It means we have just completed our eighth vintage at Cornerstone Oregon making pinot noir and chardonnay. It means that our Cornerstone Cellars Napa Valley White Label wines have evolved into an elite group of single vineyard wines including the greatest of the Bordeaux varieties - cabernet sauvignon, cabernet franc and merlot.

If you are going to eat your own dog food, you better make some damn good dog food. That’s my goal at Cornerstone Cellars. I simply want to make wines that I love. If I love them I know I can find others that will love them too. 

The next step in this voyage will be the introduction of our new “Wine Dance” Rhone Rangers series wines in 2016. Now in the cellar happily completing their fermentations are viognier, marsanne, rousanne, mourvèdre and grenache from El Dorado and syrah from Mendocino. Our new “Wine Dance” whites will be released this spring along with Corallina Syrah Rosé  and the first reds will arrive this fall. Along with the single variety wines there will be a red Rhône blend -  remember I do love Côtes du Rhône. As with all of the Cornerstone Cellars wines these are limited production, single vineyard wines with only a few hundred cases of each produced.

I’ve always felt a wine is defined at the table. In this case I guess the wines of Cornerstone Cellars are defined by my experiences with wines at my table over three decades. That is the true “Wine Dance” the magical interplay of wine and food.

It is wonderful to be able to share those experiences with you.

 

Time Posted: Oct 12, 2015 at 9:59 AM
Craig Camp
 
September 17, 2015 | Craig Camp

Harvest Napa Valley - Half-Empty or Half-Full

I couldn’t believe my eyes as the last bin was lifted off the scale and they handed me the weight tag. I blinked in disbelief as I read 2.25 tons. That was less than half of what we picked from this vineyard last year.

Making things even more painful was that this was not just any vineyard, it was our Oakville Station Cabernet Franc block. We just had just bottled the 2013 Cornerstone Cellars Oakville Cabernet Franc, Oakville Station Vineyard and there were only 101 cases from that banner vintage. A small amount of this exceptional cabernet franc is used in the blends for Michael’s Cuvée and The Cornerstone, but we save enough to bottle as a single vineyard as this is one of the most distinctive cabernet vineyards in the world and to not let it sing its own song would be a sin. The 2015 Cornerstone Cellars Oakville Cabernet Franc, Oakville Station Vineyard could end up being less than fifty cases.

This one of those situations when you find out if you are a optimist or pessimist - a half-empty or half-full glass sort of person. The half-empty of this situation is the small amount of fruit harvested, the half-full is what little we got is of exceptional quality. We’ll take the half-full side of this situation as quality is always more important (and more delicious) than quantity.

A little very welcome rain fell on the Napa Valley yesterday hopefully giving the firefighters a little help in their struggle against the Valley Fire. For us that meant no fruit today, but tomorrow we’ll be harvesting Grigsby Syrah in the Yountville AVA.

It will be full speed ahead now until the end of harvest. Yields will obviously continue to be light, but we’ll keep our glass half-full outlook.

Time Posted: Sep 17, 2015 at 5:47 PM
Craig Camp
 
September 17, 2015 | Craig Camp

100 Points for Cornerstone Cellars Merlot!

Just in from BevX.com

100 Points - 2012 Cornerstone Cellars Oakville Merlot, Oakville Station Vineyard, Napa Valley 
"Perhaps the greatest Merlot I have ever had (I have had thousands). This is Cornerstone Cellar's first release under their single vineyard program. To further shake things up they went with Merlot, a varietal that often plays a supporting role in their Cabernet. The fruit comes from their Oakville Station Vineyard blocks in To Kalon. It's 100% Merlot and why not as it clearly does not require any assistance. Simply gorgeous. 100 points out of a 100." Sean Ludford


97 Points - 2012 Cornerstone Cellars Napa Valley Cabernet Sauvignon, Michael's Cuvée
"The 2012 Michael’s Cuvée is 91% Cabernet Sauvignon with 9% Merlot. The blend was selected from the Oakville Station Vineyard (To Kalon) 57%, 28% Kairos Vineyard in Oak Knoll, and 9% Ink Grade Vineyard on Howell Mountain. Michael’s Cuvée is named for founder Dr. Michael Dragutsky who fuels their passion to this day. It's an absolutely seamless wine with all of the individual parts fitting together like a beautiful puzzle. 97 points out of a 100." Sean Ludford

Time Posted: Sep 17, 2015 at 10:13 AM
Craig Camp
 
September 15, 2015 | Craig Camp

Harvest Willamette Valley 2015 - This Feels More Like Oregon

Yesterday at daybreak it was cloudy, cool and showers were threatening. Today more of the same. Finally it feels like harvest in Oregon. It was ninety degrees just a couple of days ago and the crew was working in shorts and t-shirts instead of the usual fleece and flannel garb usually associated with Oregon harvests.

The weather we started harvest in was a reflection of the entire growing season in the Willamette Valley. It was hot. The hottest ever. The Oregon wines from this harvest will reflect that, just as they should. After all, isn’t the point of growing pinot is letting the idiosyncrasies of each harvest and vineyard speak for themselves?

What are the results of this warm Oregon vintage? It means that the grapes are being harvested at brix levels that are considered high in Oregon, but low in the Russian River Valley. In other words they will be big pinots by Oregon standards, but not those of California. What I think they will be are rich, charming wines that will be ready to drink, and should be drunk, young. This is the way nature should work with some vintages better for drinking young and others needing time to reveal their true character. Their rich textures and softer acids will mean a lot of wines getting big points from certain critics. Just remember, sometimes the closer the score is to 100 points the more the likelihood that you should drink the wine young.

Yesterday we were very lucky as our fruit, from the Saffron Fields Vineyard in Yamhill Carlton, arrived at the winery early in the morning allowing us to get a quick start on processing fourteen tons of pinot noir. This is really the maximum amount of fruit the team can physically handle. I assure you your arms and legs are tired after hand-sorting that much fruit. Doing it day after day gradually wears you down and getting out of bed in the morning becomes a creaky, sore process. The day finished with a quick tour of the vineyards remaining to be picked to get samples and determine when they’ll be harvested. There will be a break of a few days now as rain comes through the area. The remaining vineyards just need a little more time to fully develop their flavors.

Today I’m heading back to the Napa Valley as we’re picking Oakville Station Cabernet Franc at the crack of dawn tomorrow. After that harvest we’ll be sampling our cabernet sauvignon vineyards (that’s all that remains in Napa) to set the dates for their picks.

It seems clear at this point that everything will be picked by the end of September. Crazy, simply crazy.

Time Posted: Sep 15, 2015 at 10:10 AM
Craig Camp
 
September 13, 2015 | Craig Camp

Harvest Willamette Valley 2015

It’s 6:30 in the morning and it’s time pick the grapes. However there is no picking crew waiting except us. This vineyard was going to be harvested by the four of us. This is the Maverick Vineyard, in the Oregon Willamette Valley sub-AVA of Yamhill Carlton. It’s just a baby and an infant like Maverick does not produce enough fruit to interest a crew of pickers paid by the bucket. The fruit needed to be picked so the four of us picked it.

Then to the winery where over the next twelve hours seven of us hand sorted and processed 15 tons of pinot noir, from our other vineyards, which are now happily cold soaking as we finish cleaning up the mess that only handling ton after ton of grapes can make.

An interesting thing happens after you hand sort that much fruit. The tartaric acid crystallizes on your fingernails making them look like they’ve been painted white. I don’t think it’s good look for me.

You’ll excuse me after fifteen hours of hard work for not being more eloquent, but I’ll give you a more detailed look at our Cornerstone Oregon harvest tomorrow. Good night as another fifteen tons will be waiting in the morning.

 

Time Posted: Sep 13, 2015 at 10:08 AM
Craig Camp
 
September 11, 2015 | Craig Camp

Harvest Napa Valley 2015 - I'm Down

"I'm down, I'm really down, How can you laugh..."

It's true across the board in the Napa Valley. We're going to make a lot less wine than we have the last several vintages as the crop yield in Napa is down, really down. From what we've seen so far we will be down thirty to forty percent this year and more in some vineyards. That means a drop from 5,000 cases to around 3,500. Ouch! For example last year's 500 cases of Corallina Syrah Rosé will be around 250 cases in 2015.

On Friday we picked three vineyards:

Oakville Station Merlot, Oakville AVA
Hazen Merlot, Yountville AVA
Pokai Cabernet Franc, Calistoga AVA

While there may not much fruit, we got less than five tons from each, what there was tasted wonderful with deep, sweet flavors and bright acidity. Very, very, promising.

Just a word on this week's heat spell, while we could have done without it, September heat spikes are quite normal in the Napa Valley. It did put stress on the vines, but at this point they are focusing the little energy they have left to ripen their seeds, not making more sugar. With this upcoming cooler weather and some judicious irrigation the remaining fruit (which is mostly Cabernet Sauvignon) will be refreshed and brix levels should drop slightly. As we are always intensely concerned about our levels of acidity you can bet we will be picking as soon as possible as extended hang times are not our style.

As I write this I'm on a flight up to Oregon to pick our chardonnay and pinot noir. Our next pick in Napa is scheduled for next Wednesday when Oakville Station Cabernet Franc will come in. After that pick is done we'll be out sampling our Cabernet Sauvignon vineyards and setting the dates when they'll be harvested. It really seems that we'll be done in both states by the end of September.

Time Posted: Sep 11, 2015 at 10:07 AM