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V. Sattui Winery
 
August 3, 2015 | V. Sattui Winery

Recipe: V. Sattui's Mustard Prawns

Winter rains promote the rapid growth of wild mustard in the Napa Valley. January visitors are treated to our Valley floor being blanketed in a vibrant carpet of bright yellow mustard flowers. So it’s no accident that mustard is a favorite ingredient of so many Napa chefs—our own included. We’ve found that prawns and mustard have a natural affinity for each other. Add shallots and champagne vinegar and this dish is transcendent. No dipping here...these prawns are already sauced!

V. Sattui's Mustard Prawns

(Serves 6)

Ingredients

½ cup plus 2 teaspoons sea salt
3 pounds prawns, heads removed, peeled & deveined

¼ cup Dijon mustard
1 teaspoon ground red chili flakes
½ cup champagne vinegar
1 cup canola oil
¼ cup finely chopped shallots
¼ cup finely chopped Italian parsley

Directions

In a large pot bring 6 quarts of water to a boil, then add ½ cup of sea salt.

When water begins to boil again, add the prawns. Bring to a boil once more and cook for only a half minute (30 seconds). Drain and let the prawns cool.

While waiting for the prawns to cool, make the emulsion: In a mixer bowl, place the Dijon mustard, 2 teaspoons salt, chili flakes and champagne vinegar.

Mix on medium-low for about 1-2 minutes, then add the oil very slowly (so the ingredients don’t separate) until the oil is done.

In a large bowl, place the prawns, then add the emulsion, the shallots and the parsley. Mix very well to coat the prawns. Serve chilled with a bottle of your favorite V. Sattui Riesling or Sauvignon Blanc.

Time Posted: Aug 3, 2015 at 8:00 AM
V. Sattui Winery
 
July 31, 2015 | V. Sattui Winery

New: Tours have arrived at V. Sattui Winery

You've asked and we've heard you! We now offer two tours to satisfy all palates.

The Daily Tour

The casual encounter; for the lovers of spontaneity and the people who want to get to know us a little better but aren’t quite ready to commit (you know who you are).

Offered daily at 11am and Sunday-Friday at 2pm
45 minute tour
$30 per adult / $15 per child (6-20 years old)
Tasting voucher for our Main Tasting Room

Learn:
Brief history of the winery 
Organic practices in Vittorio's Vineyard
The growing seasons of grapevines
Winemaking process

BOOK Daily Tour NOW

 


 

The InstaSomm Tour

The intimate experience; for the lovers of planning and the people who just can’t resist our charm and want to know EVERYTHING there is to know about winemaking and V. Sattui. Ready to go all in?

Offered Sundays only at noon
1.5 hour tour including tasting
$65 per member / $75 per non-member (21 and older only)
Seated tasting paired with a selection of our own house-cured meats and artisanal cheeses

Learn:
Everything above plus -
The importance barrel selection
In-depth look at the vineyards and winemaking practices
What it takes to make a great vintage
...and sample directly from the tanks!

BOOK InstaSomm Tour NOW

 

See you soon!!

 

V. Sattui Winery
 
June 12, 2015 | V. Sattui Winery

Advice for Graduates—and the Rest of Us

We’d like to offer the graduates of 2015 a little advice as they head into a new chapter of life.  Our V. Sattui staff shares their words of wisdom for graduates, and for anyone else who needs it.
 

John Winkelhaus 
Vice President, Operations
•    Put $5 of every $100 in a savings account and never touch it.  Easy to say, tough to do.
•    Set goals, set a plan to achieve those goals, work your plan.
•    Life is short.  Have fun, love hard, take what you do seriously—but not yourself.  Laugh a lot, especially at yourself when appropriate.

Lorie Clift
Staff Accountant

"When you land your first job begin to put money away for your retirement.  If you aren’t eligible to save into a retirement plan right away, then put money into a savings account that comes directly out of your paycheck.  This way you will never notice any difference when you can put it to a retirement account.  Attempt to put 10 percent away every paycheck, and don’t leave it in a savings account, put in a money market or something that will make your money work for you.”

Pat Krueger
Vice President of Events

“Never stop learning.”

Jim Montalbano
Wine Consultant

 “My best advice for a college grad is not to be discouraged if they cannot find a job in their major. They may find that some things they learned in college have a direct application in their current work or even their personal lives."

Michelle Shafrir
Enologist

“My advice would be: Don’t be practical. Take risks. You’ll find that as you get older it gets harder to take a chance on something different. So seize the day, explore your passions and see where they take you.” 

Chris Rota
Wine Consultant

“While graduation may be an accomplishment, it is really a humble beginning to life.  Learning (aggressively) can never stop.  One of the best tools for learning is your Word Power and that is not just your ability to explain things to others, but to explain to yourself as well. Grammar and syntax are equally important.  I cringe when I hear ‘Where are you at…???’  OR ‘I had to ran all the way’, OR ‘I have just rang it up.’  No matter how well you have mastered your discipline(s), if you have not mastered your language, you are destined for difficulties.

Brook Rasmussen
Wine Club Assistant

“I’ll pass along the best advice my Mom gave me-- don’t get arrested!”

Fernando Hernandez
Shipping Assistant

Fernando chose to share a link to four of the most inspirational, life-changing TED talks for students.  They’re definitely worth checking out!

 

And most importantly...
 



 

V. Sattui Winery
 
June 2, 2015 | V. Sattui Winery

V. Sattui hosts a wedding - with lion dancers!

We just love the photos that talented photographer Mariah Smith captured of this truly unique wedding held here at the Winery.

Some of our favorites are posted below, but check out Mariah's blog for the full story!

http://mariahsmith.com/v-sattui-wedding-photography-s-t/




 

Time Posted: Jun 2, 2015 at 11:46 AM
V. Sattui Winery
 
May 28, 2015 | V. Sattui Winery

Critics Challenge finds us winning again!

The best winery you've never heard of
 

To be named Winery of the Year for a second time this year is truly an honor. The Critics Challenge International Wine Competition was a successful competition for us and we are proud to announce that our special, Bordeaux-style 2011 Paradiso - along with receiving a Platinum medal and a 97 point rating -  was also named Wine of the Year and Best Red.

Robert Whitley, the Director and Chief Judge of Critics Challenge as well as publisher of the WineReviewOnline, wrote a glowing article summing up our winnings and calling us “the best Napa Valley winery you’ve never heard of” and lamenting that though we may be “the most medaled winery in America” and our “long record of excellence is impressive,” it is a “shame more wine lovers aren’t aware of [V. Sattui].” We rely on you, our treasured customers, to pass the word along about our brand, because we chose to sell directly to you in order to give you the best prices and ensure the best quality in our wines. So thank you for helping us, by drinking and enjoying our award-winning wines!

We would love to share with you the reviews that Robert Whitley himself wrote on some of our Platinum award winners from Critics Challenge:

2011 Paradiso, V. Sattui Winery - 97 Points

Won Wine of the Year and Best Red 

"Close your eyes and imagine you've just taken a sip of First Growth Bordeaux at about $1000 a bottle. Then open your eyes and realize it's the 2011 V. Sattui Paradiso, a red Bordeaux-style blend from a so-called off vintage. Paradiso price: $70. This could be the steal of the century if you were the sort of person who overspends on high-end Bordeaux. Paradiso incorporates all five of the red Bordeaux grape varieties, but Cabernet Sauvignon is dominant. This vintage exhibits aromas of cassis and ripe blackberry, with the very Bordeaux-like note of lead pencil and cedar."  

 - Robert Whitley, May 26, 2015

 

To be released later this year

 

2012 Howell Mountain Cabernet Sauvignon, V. Sattui Winery - 95 Points  

Platinum Award winner

"V. Sattui is a virtual machine when it comes to producing great Napa Valley Cabernet vintage after vintage. This 2012 Howell Mountain, from the west-facing slopes of the Napa Valley, is a blockbuster that exhibits intense black-fruit aromas, a richly layered palate, and finely integrated tannins, with a subtle wood note in the background. Sensational stuff."

- Robert Whitley, May 26, 2015

2012 Vittorio's Vineyard Cabernet Sauvignon, V. Sattui Winery - 94 Points 

Platinum Award winner

"With soft, supple tannins and a juicy blackberry and blueberry core, this is a delightful Cabernet Sauvignon that can be enjoyed now while you wait for some of the more muscular Napa Valley Cabs from this outstanding vintage to come around." 

- Robert Whitley, May 26, 2015

2012 Morisoli Vineyard Cabernet Sauvignon, V. Sattui Winery - 94 Points

Platinum Award winner

"For as long as memory serves, the Morisoli Vineyard has been one of the Napa Valley's most stunning properties. The Cabernet from this vineyard follows a familiar theme vintage afer vintage, producing complex, supple Cabernet that's easy to drink when young but with the ability to age. The 2012 is just another in a long series of Morisoli Cabs that are suave and seductive. And the price is modest given the history of excellence."

- Robert Whitley, May 26, 2015

 

V. Sattui Winery
 
May 1, 2015 | V. Sattui Winery

Happy Mother’s Day- Italian Style!


She’s the one who loves you unconditionally.  She cooked for you, cleaned up your messes, took care of you when you were sick.  Listened while you carried on ad nauseam.  Now, she’s one of your best friends and it’s time to do something nice for her.

 

The Plan

May we suggest an Italian-style brunch?  Made by you (with help from us of course!), and not some generic dish thrown together by a chef in a kitchen who is slammed on one of the busiest restaurant days of the year.  You pick out the ingredients, you put in the work, make it with love, and you reap the rewards of knowing you’ve done something really special for the woman who changed your diapers.

Step 1: The Wine

Start with the right wine.  Our 2012 Cuvée Rouge is a bubbly, easy-to-drink sparkler perfect for beginning her day.  She will delight in the beautiful vibrant pink color when you pour it into her champagne flute (yes—you need to do it right, and break out the fancy flutes!). 

Step 2: The Food

Next, get ready to serve Mom a yummy, hearty breakfast made with great, fresh, local ingredients.  The Frittata recipe below is a gift from Stefano Masanti, a Michelin Star Chef from the Italian Alps who happens to be a friend of ours.  Currently he is spending his off-season at V. Sattui, enjoying the abundant produce available in our area, cooking food at our winery and sharing fantastic recipes like this one.  

Step 3: Enjoy! .. and treasure time with mom

The spices and saltiness in the Italian sausage and the richness of the eggs are a nice foil to the fruity flavors of the Cuvée Rouge.  Also, the Frittata could be made ahead of time - right before she arrives.  Serve it at room temperature with a fruit or green salad.

We hope you’ll spend time with your Mom on Mother’s Day, or whenever it works for both of you.  Enjoy her.  Listen to her.  Woo her.

She’s worth it!

 

Potato, Asparagus and Salsiccia Frittata
From Stefano Masanti, Owner & Executive Chef
Il Cantinone, Madesimo, Italy

Serves 4 people

Ingredients:
½ pound Salsiccia sausage, or substitute sweet Italian sausage
8 eggs
1 baked and mashed russet potato
16 asparagus spears, blanched, cut in 1/2” pieces
Salt and pepper to taste
3 tablespoons V. Sattui Extra Virgin Olive Oil, or other high quality Olive Oil

Method:
Preheat oven to 400°F.

Slice sausage links to the size of small coins.  Heat a 10-inch frying pan, or cast iron skillet (a pan that can go into the oven) until hot and grill the sausage slices on each side until brown.  Remove from hot pan and drain on a paper towel.  

In a large bowl, wisk the eggs until fluffy.  Add the potatoes, asparagus, and the cooked sausage.  Season with salt and pepper and stir the mixture to combine and evenly distribute the ingredients.

Drizzle 3 tablespoons of the olive oil in the pan you cooked the sausages in.  Add the frittata mixture and cook in the oven for 8 minutes or until the eggs are set.  Let the frittata cool for 2 minutes, then cut into slices and serve.

 

Time Posted: May 1, 2015 at 10:00 AM
V. Sattui Winery
 
April 22, 2015 | V. Sattui Winery

Earth Day 2015- It Ain't Easy Being Green-- But it's So Worth It!

Happy Earth Day!  Although it is a nationally recognized day for celebrating “green” practices, at V. Sattui we focus on this every day.

Sustainability has been a core value at V. Sattui since it was founded in 1976. As a California Certified Sustainable winery, V. Sattui's commitment to taking care of the land is present in our winemaking practices from the soil, to the vine, and to the bottle.

The viticulture team is constantly evaluating the environmental impact of our farming practices.  Certified through the Fish-Friendly Farming program, V. Sattui introduces beneficial predators and organisms in the vineyards to reduce the need for use of damaging pesticides or herbicides, in line with its commitment to preserving natural wildlife habitats.  In this very dry chapter of California agriculture, we are also closely monitoring our water use and have tilled many of our cover crops early, so they aren’t competing with vines for water. This dedication extends beyond the winery to a family of private grape growers who tend their vineyards with the same care and concern required to make the distinctive wines for which V. Sattui is known.

VITTORIO'S VINEYARD, ST. HELENA

 This is the original estate vineyard property of V. Sattui Winery, adjacent to the winery itself.  It is 34 acres that are planted to seven varieties, most of them Cabernet Sauvignon. As of the 2012 vintage, Vittorio's Vineyard is USDA Certified Organic, and so our Vittorio's Vineyard Cabernet Sauvignon, which will be released later this year.

"We've always tried to take a proactive role in preserving the health of the lands we have," explains vineyard consultant Larry Bradley. "Vittorio's Vineyard has actually been organic for the past five seasons, but the process of certification takes a while." What this means is that no chemicals or inorganic fertilizers are used that could leach into the groundwater. "This of course is more costly," says Larry, "but we believe we're doing the right thing and that the resulting wines will be more flavorful."

The spacing between vines in Vittorio’s Vineyard have been planted with all organic cover crops, mostly bell beans and other legumes and grasses. "Green manures," as Larry describes them. "We want lean soils," he says, "and we supplement the weaker areas with fish emulsions and other organic composts."

BLACK-SEARS VINEYARD, HOWELL MOUNTAIN

 At just over 2400 feet, Howell Mountain is among the highest vineyards in all of Napa Valley. The unique climate of this vineyard produces wines with a firm structure, intense fruit flavors, earthy spice, and round acidity. The ashy, iron-laden soils are perfectly suited for growing full-bodied, peppery Zinfandel that have inspired a dedicated following from many V. Sattui fans. The Black-Sears family is committed to caring for the land they call home, farming organically and biodynamically in the vineyard and in their orchards and gardens. Wine lovers who have enjoyed the fruit and the wines of the Black-Sears vines will testify: "there's just something special about that vineyard."

 

V. Sattui Winery
 
April 3, 2015 | V. Sattui Winery

Have an eggs-cellent Easter at V. Sattui Winery!


The answer to your question is yes.

We are open all weekend, including Easter Sunday, and it’s going to be a blast! Beautiful grounds, great wine, what more could you ask for??

After you take your Easter goodies home (read: your wine), you may get hit with a sudden panicked feeling of: “Uh-oh. Now what do I pair this with?” Because let’s be honest here, you were in it for the wine, in the moment, and you weren’t thinking about the future, about how civilized people don’t just take down bottles of wine without some manner of food involved… Ahh, the pressures of a civilized world.


No Need to Panic
 

V. Sattui has got your back. Just use our handy-dandy guide and you will be on your way to Easter salvation!
 

 

Did you buy bubbles? 

Maybe a little 2011 Prestige Cuvee? This will go great with Easter brunch – think eggs benedict – the rich butter notes in hollandaise and meatiness of the ham are foiled nicely by the light crispness of this wine.

Peeps are another great pairing with sparkling.

 

Did somebody say Riesling?

Riesling goes with EVERYTHING. I can’t say this enough. If you bought Riesling, you are the Easter winner! (No, you don’t get anything, sorry. How about a cyberhug!? Yea!)  A sweeter Riesling - Anderson Valley and Off-Dry Riesling - will go with the spicier dishes (Sriracha deviled eggs, anyone?) where our Easter feature, the Dancing Egg Riesling, with its crisp palate and refreshing flavors with be a nice contrast to a richer dish, like a vegetable curry.

Seduced by a Pinot Noir?

This will be fantastic with one of the main courses – the Easter ham. The light and delicate, yet complex flavors of Pinot Noir are beautiful when paired with this dish. Our Anderson Valley Pinot Noir, with its savory mushroom flavors will complement the salty, meaty flavors of the ham.
 

Zins are forgiven on Easter!

As luck would have it, Zinfandel’s full-bodied flavors and pinch of spice stand up nicely to a roasted rack of lamb. Try our 2012 Pilgrim Zinfandel – it’s jammy, pepper-accented blackberry flavors are decadently delicious.

 

And remember - dont forget the eggs...

V. Sattui Winery
 
March 18, 2015 | V. Sattui Winery

V. Sattui scores 98 Points at Monterey Wine Competition


Good Things Come to Those Who Wait...


We are ecstatic after receiving news this week from the Monterey International Wine Competition! Our 2012 Mt. Veeder Cabernet Sauvignon was chosen as Wine of the Year!  With a 98 point rating, this award leads a long procession of great accolades for our wines that we're excited to share with you.

Here is what Rich Cook, Chief Judge of the Monterey Wine Competition and Editor for WineReviewOnline, had to say about some of these award-winning wines:

2012 Mt. Veeder Cabernet Sauvignon, V. Sattui Winery – 98 Points 

Won Wine of the Year and Best Cabernet Sauvignon

"Deep aromas of blackberry, cassis, bay leaf and brown spice prepare you for a mouth filling, structured glass that shows supple mountain tannins, serving to translate the aromas directly to palate flavors.  This wine is fabulous right now and will bring even greater rewards 10 years down the road." 

Rich Cook, March 10, 2015

2013 Anderson Valley Pinot Noir, V. Sattui Winery - 94 Points

Platinum Award winner

"A very attractive bouquet of cherry, raspberry, rhubarb, hibiscus and baking spice preps you for a bright mouthful of red fruit and spice, delivered over singing acidity that extends the finish and waters your mouth for the next sip…or bite.  Beautifully elegant Pinot Noir from my favorite area for the grape."  

- Rich Cook, March 10, 2015

2012 Napa Valley Merlot, V. Sattui Winery - 94 Points

Platinum Award winner

"Here is a deeply aromatic Merlot that will win some fans back to the variety after years of abuse in California.  Blackberry, black cherry, tobacco leaf and dried herbs are present on the nose and in the mouth, with supple tannic structure boding well for a long life ahead, and extending the finish of this classic California Merlot. Serve this with a seared spiced rib roast -- they're meant for each other."  

- Rich Cook, March 10, 2015

2012 Preston Vineyard Cabernet Sauvignon, V. Sattui Winery - 94 Points

Platinum Award winner

"Classic, full bodied Napa Cabernet that doesn't go to the overripe side, but remains complex, balanced and food friendly.  There's great depth of aroma and flavor here, with blackberry, black currants, vanilla, bay leaf and brown spice all riding together over fine grained tannins through a long finish that brings a pleasant cocoa note forward.  Fantastic!"

- Rich Cook, March 17, 2015

**Look for these wines to be released later this year!**


...But Sometimes There's Nothing Like Instant Gratification


If you just can't wait for the wines noted above to be released later this year, be sure to get your hands on more of our wines that the judges loved – like our 2011 Preston Vineyard Cabernet Sauvignon, which earned a 96 point rating at the San Diego International Wine Competition this past January. We also did very well in this competition, as Robert Whitley notes:

"V. Sattui of the Napa Valley was the overall leader in medals with 18, including Best of Class Cabernet Sauvignon for the 2011 V. Sattui Cabernet Sauvignon, Preston Vineyard, $55. Judges gave the Preston Vineyard Cabernet a score of 96 points. V. Sattui also won 10 gold medals. The venerable winery, with the finest picnic grounds in the Napa Valley, is unique in that it only sells its wines at the winery or online."

Michael Franz, Editor and managing partner of the WineReviewOnline had glowing notes for the 2011 Preston Vineyard Cabernet Sauvignon:

2011 Preston Vineyard Cabernet Sauvignon,
V. Sattui Winery - 96 Points

Won Best Cabernet Sauvignon and a Platinum Medal

"Here’s yet another complex, layered, classically-styled wine that belies the prediction that the cool, wet 2011 growing season would spell disaster for Cabernet in California.  The aromas are wonderfully expressive, with leafy, herbal notes that recall Bordeaux more than Napa, though that’s hardly a knock on the wine.  The fruit notes recall blackberry and black raspberry, with excellent freshness and lift from bright acidity, but also plenty of bass notes to balance out all that treble.  I love the energy and freshness of this wine, which also packs enough punch to satisfy on that basis as well."  

- Michael Franz, January 27, 2015

V. Sattui Winery
 
March 17, 2015 | V. Sattui Winery

Vineyard Update: Pruning in the V. Sattui Vineyards

Winter and early spring are a busy time in the V. Sattui vineyards!  Brooks Painter, our Director of Winemaking, and his crew have been busy; pruning, trellising, and tilling mustard into the ground so the grapes can get the nutrients from this vetch.  In this video, Brooks give us a close-up view of the work that’s going on in the vineyards.

 
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