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For our 2012 Lily’s Cuvee,  all that is required is a day or two of being still in the fridge.   It is best not to leave it in the door as the opening and closing of the door will impact the lees.

When you open it, pour it quickly otherwise the lees will go into solution.

Here is how:

 

And if you want to see what we did for you, here’s a quick video on how we hand disgorged.

Here’s a quick video to supplement the directions below on how to open a bottle of our Pet’ Nat. Good luck!

Our first Pet’ Nat is au naturel – meaning no additives, leaving the sediment in the bottle as ample proof of the natural and unfiltered wine making process. Most wines contain these unnecessary additives:

Before popping a bottle open to enjoy, here are a few simple steps to get that natural sediment out. Donkey & Goat’s Pet’ Nat may be slightly tricky to open, but the effort is worth the reward!


How to properly open a bottle of Lily’s Cuvee:
First, place the bottle upside down on its stand and put in the fridge. Leave until all sediment has settled in the neck and the wine is clear. This will take around 24 hours.

Second, carefully move your bottle to a sink or a bucket filled with 4-6 inches of water (enough to cover the neck) while holding it upside down.

Third, take a bottle opener and remove the cap while continuing to hold the bottle in the water. Allow the sediment to pour out of the bottle.

 Fourth, watch for the sediment to fall out and quickly turn the bottle right side up! The wine should be clear.

Lastly, enjoy!






Our Pet’ Nat is available in our three-wine Red, White, and Bubbles package. It contains:
• 2010 Stone Crusher Roussanne, El Dorado ($30/btl)
• 2009 Perli Vineyards Syrah, Mendocino Ridge ($38/btl)
• 2011 Lily’s Cuvée, Chardonnay, Anderson Valley Sparkling Wine ($28/btl)

$69 for a great Valentine’s Day set!



If you need further encouragement, here is an instructive drawing (compliments to Isabel!).


In the mean time, one of the few chances to try our sparkling chardonnay with a great dinner.  Hope to see you there.

Monday started out badly. Internet connection at the winery was down, printer didn’t want to run UPS labels for kegs and I was running late. Then, I read the review on Tasting Table – turned my Monday around.

For its newest wine, the Northern California winery harvested a cool-weather grape in a warm-growing region in which the vines were fed by their own disease-prone roots. Still, this singular wine shines in the face of adverse conditions.

We’ll chalk up the eccentricities ofImprobable Chardonnay ($24 for 750 ml) to the growing methods that winemaker Jared Brandt employs. Most grapevines are new growths that have been spliced onto old roots, a process called grafting, which was put into use at the turn of 20th century to avoid phyllorexa, a disease that attacked grapevines.

We are so glad that they liked it. Read the whole article on Tasting Table.

DONKEY & GOAT WINERY
WINE INSPIRED TASTING
FEBRUARY 24, 2011
BUTTER POACHED OYSTER
Horseradish-Lemongrass Granite, Meyer Lemon, Crispy Shallots
“Brosseau Vineyard” Chardonnay 2009 Chalone
LIQUORICE SEARED DUCK BREAST
Beluga Lentils, Charred Green Garlic, Currant-Porcini Jus
“The Prospector” Mourvedre 2009 El Dorado
SMOKED SHORT RIB
Wild Mushroom Stuffed Potato,
Cider Spiked Brussels Sprouts, Porcini-Rosemary Jus
Carignane 2008 Alexander Valley
Food & Wine…65
Executive Chef Ben “Wyatt” Dufresne
Chef de Cuisine Tim Crockett
Sous Chef Shawn Arney
Plumpjack has a special room rate for those attending the dinner. Contac Audrey Koniges at at 530 583 1576 x450 for room reservations.

Our Holiday Card!

Our good friend Lars Skjerping, @LarsSkjerping and a killer campaign manager if you ever need one, recently sent us some great photos from various events.

From the open house, crushing 2010 Stone Crusher Roussanne and pressing 2010 Perli Syrah.

In case you have missed our recent tweets, we have been mentioned in several more recent articles.

It is nice to get press during harvest – even as it winds down we are exhausted and looking forward to getting the last wine in bottle.

We are down to harvesting our last few vineyards. Tomorrow morning, we will head to Anderson Valley and harvest our new Chardonnay vineyard in the deep end of the valley – lots of fog and, as a result, lots of acid. We will also be harvesting Hog Pen Syrah on Thursday. Friday, we will harvest the last of our grapes from the foothills. Roussanne, Grenache Blanc and Grenache. After this, only one vineyard will remain – Broken Leg Syrah.

Rain is expected, a few inches but Broken Leg is steep and I can’t imagine we will see any rot.

In the winery, this year has been great. Wines are coming in with low sugar, high acid and lots of flavor. I am sure many critics will hate 2010 but, for us, it is nearly perfect.

We have had some great recent press – here are the highlights in no particular order.

Food

On the food front, one of our favorite places in Berkeley, Gather, just had their chef win Esquire’s Chef of the Year. Gather is a good customer of ours and one of our favorite places to eat after a hard day at the winery. A really big congrats to Sean Baker. Esquire

Plum recently opened in Oakland. We ate there Sunday night for our Wedding Anniversary (which is actually today). Our meal was delightful. Reminded me of eating at “Bloom in the Park” in Sweden last November. The service was excellent – front of the house and our waiter (Jason – you were great!). I can’t say that every dish nailed it but 6 out of 8 did which is very impressive for a new place. We are moving from Oakland in November (Albany – other side of Berkeley) but I plan to eat at Plum after our next late night at the winery. They are open until 1 am.

On the Michelin front, two places we love got some love themselves recently. The Breslin got one star – Congrats to Carla, Amanda, April and Ken. The Breslin is the least pretentious One Star that I have ever been to.

Wood Tavern got Bib Gourmand – also well deserved. And a late congratulations to Rich and his wife on the birth of the baby.

Okay, off to morning punch down. Photos from our open house will be posted next….

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