Pinot Noir: a mysterious, beautiful and elegant wine. An ancient varietal, Pinot Noir is estimated to be only one or two generations removed from wild Vitis sylvestris vines and Pinot Noir grapes have been vinified (turned into wine) since the 1st Century AD. The name "Pinot Noir" - black pine - refers to the pine-cone-like shape of the grape clusters and the color of the grapes.
Pinot Noir is one of the seven "Noble Grape" varieties, so named for their popularity and world-wide acclaim: Chardonnay, Sauvignon Blanc, Riesling, Cabernet Sauvignon, Merlot, Syrah, and Pinot Noir. There are approximately 40,000 acres of Pinot Noir in California, 9,000 of which are in Monterey County.
Monterey County's unique climate, with coastal fogs and moderate temperatures that extend the growing season, are particularly suited to Pinot Noir's growing cycle. Our extended growing season allow Pinot Noir to mature slowly, developing complex flavors without ripening too quickly.
What is a clone? A clone is a specific genetic variation of a type of varieties of grape. Pinot Noir mutates easily, and there are over 1,000 different clones of Pinot Noir, the most of any varietal. A typical bottle of wine labeled "Pinot Noir" will actually be a blend of a number of different clones.
At Scheid Vineyards, we grow 17 different clones of Pinot Noir and have selected four to bottle and release as their own wines: Pommard, 667, 777, and 115 (Insider's Scoop: we will be releasing a new vintage of the 115 and 777 spring of next year). Bottling the clones seperately gives us the unique opportunity to taste the individual characteristics of each clone. Let's take a closer look:
The Pommard Clone was brought to the U.S. in the 1950's from Château de Pommard in the Burgundy region of France and is known for its earthy, fruit forward characteristics, as well as structure and density. Known as a great “stand-alone” clone, it can display a meaty, gamey character with dark fruit.
A dramatic and vibrant wine, our Scheid Vineyards Clone POM has aromas of black cherry, raspberry, cola and vanilla mingled with a hint of clove. It is a classic Pinot Noir, with soft tannins and round, rich, red fruit on the palate.
In the 1980's Dr. Raymond Bernard from the University of Dijon, conceived the idea of “clonal selection” or taking buds from vines showing no evidence of viral disease and possessing desirable characteristics. These clones, named the "Dijon Clones" after the return address on their shipping container, were imported from Morey St. Denis to the University of Oregon and quickly grew in popularity in the United States. Some of the most popular clones of Pinot Noir, including 115, 667, and 777 are Dijon clones.
Clone 667 tends to be structured and works as a great backbone in a blend. High-toned and bright with quality aromas of dark cherry, raspberry and spice and soft tannins.
An elegant wine, our Scheid Vineyards Reserve Clone 667 is silky in texture and complex in flavor, with black cherry and raspberry fusing perfectly with an exotic undertone of licorice and black spice.
Clone 777 (pictured above) is known for being dark, rich, and structured with an intense color. Earthy, dense, and complex. Clone 115 is one of the most widely planted clone of Pinot Noir. Round, rich style. Noted for great balance and aromatics and one of the most common to be bottled as a single-clone wine. We're looking forward to releasing our 2013 Reserve Clone Series 777 and 115 next year.
The Santa Lucia Highlands are a very special part of the Monterey County growing region. Designated as an AVA (American Viticulture Area) in 1991, the ancient, glacial alluvial soils pair with the morning fog and afternoon winds to create a true Region I climate, perfect for the Burgundian Pinot Noir grape. The loose, nutrient-depleted foundation makes vines struggle to produce wonderfully complex fruit flavors with vibrant acidity. Marine influenced mornings and afternoon breezes coming off Monterey Bay are the foundation for Santa Lucia Highlands Pinot.
Our Reserve SLH Pinot Noir comes from grapes at Doctor’s Vineyard, planted on the Southeast facing terraces of the Santa Lucia mountain range, overlooking the Salinas River Valley. Intense and complex, this Pinot Noir is rich with black fruits, cherry and anise with a hint of cola. Layers of flavor subtly unfold with a silky, elegant texture and a lingering dark fruit finish.
Aug 18, 2016 at 12:02 PM
Ingredients
2 teaspoons smoked paprika
1¼ teaspoons kosher salt
2 teaspoons freshly-ground black pepper
1 tablespoon olive oil
3½-pound pork shoulder roast (aka Boston butt)
½ cup low sodium chicken or beef stock
½ cup balsamic vinegar
½ cup molasses
2 tablespoons low-sodium soy sauce
1 teaspoon crushed red pepper flakes
¾ cup peach preserves
2 cups vertically sliced yellow onion
5 garlic cloves, minced
½ cup Scheid Vineyards 50/50
2 teaspoons cornstarch
Preparation
Combine paprika, ½ teaspoon salt, and black pepper in small bowl; rub evenly over pork shoulder. Heat large cast iron pan over medium-high heat. Add 1 tablespoon olive oil to the pan and brown pork shoulder on all sides, approximately 3 minutes on each side then set pork aside in slow cooker while preparing sauce.
Add stock, balsamic vinegar, molasses, soy sauce, and red pepper flakes to the cast iron pan; bring to a boil. Gently loosen browned bits on the bottom of the pan with a wooden spoon and add peach preserves. Whisk together until combined and pour over the pork in slow cooker. Add onion and garlic then cook on low for 5-6 hours or until pork is tender and shreds easily with a fork. Remove pork from the slow cooker and allow to sit 5 minutes. Separate the onions from the sauce with slotted spoon and set aside.
Place a gallon-size, zip-top plastic bag inside a large measuring cup or bowl. Carefully pour the remaining liquid into the zip-top bag and let sit for 10 – 15 minutes, until fat rises to the top. Carefully cut off the bottom corner of the bag and allow the liquid to drain back into the pan but stopping before the top layer of fat. Add 50/50 to sauce and bring to a boil for 10 minutes or until the mixture is reduced to half its original volume. Place cornstarch, salt and 1 tablespoon water in small bowl and thoroughly whisk to form a smooth paste. Add cornstarch-salt mixture to the pan with the rest of the sauce and cook, stirring constantly until sauce begins to thicken, 3 – 4 minutes. Shred pork with two forks and place in a large mixing bowl; add sauce and toss to combine.
To make sandwiches, layer pork/sauce mixture with reserved onions or coleslaw if desired. Pair with Scheid Vineyards 2013 Estate 50/50 for a perfect summer BBQ dinner!
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Aug 11, 2016 at 10:09 AM
Serves: 6
Ingredients
6 burger patties (see recipe below)
1 lb. Swiss cheese slices
1 lb. button mushrooms
1 bunch lettuce
1 heirloom tomato
6 hamburger buns
1 tsp. olive oil
Mustard
Ketchup
Relish
Pickles
Instructions
Light the grill and turn to medium high heat. Prepare the mushrooms in advance by sauteéing them in olive oil over medium high heat for 5 minutes. Set aside. Add the burgers to the grill and cook until the center temperature reaches 150°. Flip the burgers only once and do not press with the spatula to prevent loss of flavor. When the burgers have finished cooking, remove from the grill and let cool for two minutes. Immediately top with mushrooms then cover with Swiss cheese. Add your favorite condiments and toppings. Serve immediately with 2015 Scheid Vineyards Pinot Noir Rosé for the perfect cook-out food and wine pairing!
Recipe - Burger Patties
Ingredients
1 lb. ground beef
½ lb. ground pork
1 tbs. Worcestershire sauce
2 tbs. melted butter
½ yellow onion, diced
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
Instructions
Thoroughly mix Worcestershire, butter, onion, garlic powder, salt and pepper in large bowl. Add beef and pork then gently toss with hands; avoid overmixing. Divide into six equal portions, flatten gently with palm, place on parchment lined pan and place in freezer for 20 minutes.
Jun 30, 2016 at 1:52 PM
Materials
1 gallon distilled water
Assorted flowers
Silicone ice trays and/or spherical ice molds
Instructions
Assemble the flowers you would like to use and trim off the stem just below the blossoms. For ice that is clear instead of cloudy, use distilled water. Make sure the blossoms will fit inside your ice cube molds. Pour a little distilled water into each mold, then add a blossom. Fill the molds with additional distilled water until the flowers are covered. Freeze the cubes overnight. In the morning, carefully remove the ice cubes from their molds. If using a spherical ice mold, run the mold under hot water for three seconds before attempting to open. Add as an elegant accent to your wine chiller for weddings, bridal showers, and garden parties!
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Jun 30, 2016 at 1:39 PM
Pairing wine with doughnuts? YES.
Elevate your National Doughnut Day by pairing our Closing Bell desert wine with rich chocolate doughnuts or our Late Harvest Riesling with glazed and sugar-coated varieties.
Jun 3, 2016 at 1:47 PM
Serves 6
This recipe is one of those dress-me-up-or-dress-me-down types of meals. Need to impress the in-laws? Serve alongside pasta! Want a quick and wholesome dinner after work? Make a salad with a light vinaigrette while the salmon bakes and in a few minutes you'll have a tasty, healthy dish the whole family will enjoy.
Paired perfectly with our 2012 Estate Pinot Noir, this bright and aromatic style of Pinot Noir perfectly matches fish dishes such as salmon.
Ingredients
1 large salmon filet, 2 lbs. (skin on)
1 large shallot, finely chopped
3 tablespoons chopped fresh parsley
5 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill
1 lemon, cut in half
3 tablespoons olive oil
Sea salt (or Kosher salt)
Freshly ground black pepper
Instructions
Preheat oven to 400° and generously grease a glass baking dish with olive oil. Place salmon filets skin-side down on the foil and sprinkle with salt and pepper. In a separate bowl, mix the shallot, herbs, olive oil and juice from half the lemon. Thinly slice the other half of the lemon into rounds. Place on salmon in a row across the top. Gently spoon the herb mixture on top of lemon and pat to cover filet evenly. Bake for 10 - 11 min or just until the salmon is cooked (you can check by inserting the tip of a small knife into the center). Serve and watch the compliments roll in.
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May 18, 2016 at 2:56 PM
Serves 4
Roussanne is an intriguing and versatile wine that doesn’t get enough time in the spotlight. Although Roussanne is common as a component in blends, it isn’t often bottled on its own. We were so excited with the quality of the 2014 Roussanne, however, that we had to share it in a limited production bottling of 125 cases. And then we immediately went about finding the perfect recipe to match its light and refreshing character.
We finally settled on this deliciously healthy (and quick!) recipe featuring scallops seared and then placed on a bed of roasted cauliflower with a balsamic glaze. The scallops hold up well to the Roussanne without overpowering the delicate flavors, and the sweetness of the balsamic glaze and currants balance the earthiness of the cauliflower.
Ingredients
1 large cauliflower, separated into florets
1/2 cup olive oil
Kosher Salt
Freshly ground pepper
1/3 cup pine nuts
1/2 cup currants
1/4 cup balsamic vinegar
1/4 cup Scheid Vineyards Rousanne
1 shallot, finely chopped
8 jumbo sea scallops
1/4 cup tarragon leaves
Instructions
Preheat oven to 425° and generously coat a glass baking dish with olive oil. In large bowl, toss cauliflower with 2 tablespoons of olive oil, sprinkle with salt and pepper then roast in prepared dish for 40 minutes. Meanwhile, in microwave-safe bowl, combine the currants, balsamic vinegar and water and microwave at high power for 1 minute, then steep while cauliflower roasts. Strain the soaking liquid into a small saucepan, setting currants aside in a small bowl, then simmer until reduced to 2 tablespoons. Whisk in ¼ cup olive oil and chopped shallot; season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil over high. Season scallops with salt and pepper and add them to skillet in a single layer. Cook over high heat until golden brown on the bottom, about 1½ - 2 minutes. Turn and cook the scallops on the other side for about 1½ - 2 minutes. In a large bowl, gently toss the cauliflower with the pine nuts, currants, tarragon and balsamic reduction. Adjust seasonings and transfer to four plates. Top each plate with two scallops and serve immediately.
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May 8, 2016 at 3:41 PM2012 PINOT NOIR RESERVE
Terroir is a French word meaning that certain something that exists because of the unique combination of climate, soil, aspect, rainfall, grape variety, clone and other critical factors that exist in a very specific locale. It is, in essence, the taste of place. And no other varietal reflects its sense of place more than the temperamental Pinot Noir grape. It’s a fascinating wine that, as Miles in the movie Sideways rhapsodized, has flavors that are “the most haunting and brilliant and thrilling and subtle and ancient on the planet.” Th e 2012 Reserve is a blend of our best barrels of the 2012 vintage. Comprised of Pinot Noir clones Pommard, 667, and 777, it is an elegant wine with enticing aromas of ripe strawberry, cherry, rose petal and truffle, effortlessly balancing richness and finesse.
VINEYARDS Th e cool temperatures of Monterey County present ideal growing conditions for Pinot Noir. Our 2012 Reserve was sourced entirely from our Viento and Riverview Vineyards. Both of these estate vineyards are located in the Greenfield area. e morning fogs, cool winds and longer-than-average growing season translate into intense black fruit flavors, full structure and excellent varietal character.
VINTAGE The 2012 growing season was picture-perfect. Th e spring months were temperate and uneventful, with no significant frost threats and ideal temperatures. Cool nights and overcast mornings followed by breezy afternoons made the summer months perfect for even ripening and good flavor development. Excellent harvest-time conditions allowed us to let the grapes hang until optimal ripeness was achieved.
WINEMAKING We picked our delicate Pinot Noir grapes by hand at optimum ripeness in the cool, very early morning hours. Upon arrival at the winery, the grapes were destemmed, but not crushed, into small fermentation bins and allowed to cold soak for three days, (cold soaks are used to help stabilize color and enhance flavor). The juice was then fermented in small lots in open top fermenters and punched down three times a day at the height of fermentation, then held on the skins for two weeks before pressing. e must was drained, pressed to stainless steel tanks and, after settling the heavy solids, the juice was racked clean to barrels for secondary fermentation and aging. Aged for 20 months in 100% French cooperage, the wine was bottled then laid down for an additional 18 months prior to release. Our goal in selecting the very best barrels was to attain an ideal balance of tannin,
Apr 3, 2016 at 10:28 AM
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