Easton & Terre Rouge
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Bill Easton
 
November 16, 2017 | Bill Easton

The 2011 Vintage

First let me comment about the 2011 vintage in general. It was a very cool vintage in the Sierra Nevada. Bud-break was late, the summer was cool, but without any the coastal weather and quality issues that handicapped certain wines made 100 to 150 miles west of us in Napa, Sonoma, and Mendocino counties. California as you all know is an enormous state with many microclimates and terroirs (generally 200 miles wide and almost 1,000 miles long in size). We didn’t start picking Sauvignon Blanc until the middle of September and we finished picking all of our reds on November 17th. Fortunately, the weather was with us.

All of our Syrah was harvested between October 1st and November 10th. Our 2011 Syrahs are very European-styled and Steven Tanzer writing in his International Wine Cellar (Pre-Vinous) said, “I can't help thinking that the cool growing season that posed so many challenges for cabernet sauvignon has resulted in an unusually complex and scented set of wines at Terre Rouge.” 

As is our customs, we are only now releasing our 2011 Reserve Syrahs. The extra bottle age we give these wines is part of the élevage we feel these special wines merit. As we are Syrah specialists, it is our custom to release these new Syrah vintages every fall for the holiday season.  They fit well at the fall and winter table with stews, steaks, and braised meats. They are perfectly drinkable and enjoyable now but they will certainly improve with additional bottle age.

If you happen to be in our area, be sure to come to our special Ascent Syrah tasting the day after Thanksgiving. It is always a fun event!

You can also check out our 2011 Syrahs here.

 

Time Posted: Nov 16, 2017 at 4:07 PM
Jane O'Riordan
 
June 18, 2016 | Jane O'Riordan

Bill Easton Gets Lifetime Achievement Award

 

Last weekend in San Francisco, the Rhône Rangers gave Bill this coveted title. Bill is only the fourth to receive this great honor.

 

Bill jokingly calls this the award for "perserverance" by working with Rhône varietals since the mid 80's. Bill's love affair with these grapes goes back to the 70's when he had his wine shop, Solano Cellars, in Berkeley, CA. After traveling the Rhône, meeting winemakers and studying the climate, he decided that the Sierra Foothills was the best terroir for his project, Terre Rouge. The first vintage of Terre Rouge in 1987 was a blend of grenache, mourvedre and syrah that was simply called Terre Rouge Reserve Red. In the 80's and  early 90's, Americans were very unaware of Rhône varietals and were confused by blends in general. There were only a few vineyards to work with, so Bill convinced friends to plant what he wanted, and we started our own estate vineyards in Fiddletown.

 

This is where the perserverance comes in and today we make almost 20 wines under the Terre Rouge label, blends and single varietal wines from specific vineyard sites up to 3200' in elevation.

 

Kudos to Bill.

 

 

Time Posted: Jun 18, 2016 at 2:57 PM
Jane O'Riordan
 
September 25, 2015 | Jane O'Riordan

Harvest Gumbo for the Crew

This week I made chicken and andouille sausage gumbo for the winery crew. This has become a tradition during harvest when the guys are working very long hours, especially this year as the harvest is compacted into fewer weeks. I make the gumbo the day before, then take it to the winery and set it up to heat in the morning. They eat bowls throughout the day to keep them going. By late afternoon there was only a small bit of sauce left, which our Aussie dog Ginger devoured mixed with her kibble. Everyone was happy.

 

The key to a good gumbo is the brown roux, a mix of flour and butter that you cook slowly until it turns the color of caramel. There is no rushing the roux -  just stir, watch and smell the transformation. The roux will smell like toasted nuts and when you add the chopped celery, onion, and peppers to the pot, the aromas say "gumbo".

 

The recipe makes a large pot, enough for 8-10 people. This soup is best made ahead and reheated - it always tastes better. Great for a football game, Halloween party, or celebrating our first rain of the season.

 

Enjoy!

Click here for the recipe.

 

Time Posted: Sep 25, 2015 at 3:25 PM