Apple Roses

Recipe Date: November 19th, 2018
Difficulty: Easy
Serving Size: 6-12
Cook Time: 01:10
Measurements: Imperial (US)

Puff Pastry Apple Roses

Adapted from Pepperidge Farm

Ingredients

  • 1 package (2 sheets) puff pastry, thawed
  • 3-4 apples (I used Gravenstein apples from our Three Arrows Ranch property, but you can substitute your favorite variety; Honeycrisp also works well)
  • Juice of 1 lemon
  • 3 tablespoons apricot preserves
  • Cinnamon sugar
  • Flour (for dusting the countertop)
  • Powdered sugar or caramel sauce (for drizzling)

Directions

Core apples and slice in half from top to bottom (do not peel). Cut halves into paper thin, crescent-shaped slices (use a mandolin slicer if you have one for faster and easier slicing).

Fill a microwave safe bowl halfway with water and add lemon juice. Place the sliced apples into the bowl immediately to prevent browning. Once all apples have been sliced and added to the bowl, microwave for 3 minutes to soften the slices, making them easier to roll into your roses. If you prefer, you can also simmer the slices in a pan on the stove until soft. The slices should be able to easily bend without breaking.

On a lightly floured surface, roll out the puff pastry sheet into a rectangular shape roughly 12×9″. Cut the dough into 6 strips, 2×9″. Repeat with second sheet of puff pastry.

In a small bowl, combine apricot preserves and two tablespoons of water. Microwave until warm (making it easier to spread on your puff pastry slices).

Preheat the oven to 375°F (190°C). Drain the apples.

Spread a small amount of apricot jam onto your pastry strip. Starting at one end of each pastry strip and working your way across, place apple slices with the skin side sticking partly off the strip, overlapping each slice partly to create the “petals” of your roses. Leave the bottom half of the pastry strip empty.

Sprinkle apple slices with cinnamon sugar and fold the bottom half of the strip up to tuck in the bottom half of your apple petals.

Starting from one end, carefully roll up the strip, making sure to keep the apple slices in place. Seal the edge at the end and place the rose in a greased muffin pan. Repeat with remaining strips.

Bake for 40-45 minutes. Check the roses 30 minutes into baking, and if the tops of the apples are starting to crisp, move the pan to the lower rack of the oven or cover with a piece of aluminum foil to prevent burning.

Sprinkle finished roses with powdered sugar or drizzle with caramel sauce, and serve while warm. Roses can be stored in an airtight container for 2 days on the countertop or 3 days in the refrigerator.

Pair with our Il Raggio del Sole Moscato, Simpatica Riesling/Moscato blend, or our Gioia Rosato di Sangiovese



A Spooktacular Night at the Pagan Ball

Alison Cochrane Hernandez

October 30th, 2018

A Spooktacular Night at the Pagan Ball

On Friday, October 25, we lowered the drawbridge and welcomed in wine-loving ghouls, vampires, pirates, monsters, and superheroes for a spooktacular night of tricks and treats at the Castello’s 10th annual Pagan Ball! The evening featured delicious bites from our friends at Oak Avenue Catering paired with Castello wines in the courtyard, fortune telling on the terrace, dancing in the Great Hall, a haunted exhibit from Napa City Ghosts and Legends, and our creepiest haunted cave maze ever!

View Album

Scroll down to see some of our favorite photos from the evening, plus a great video of the night from our friends at VIBE Audio Visual Designs, or click the link above to see the entire album!

Our friends at VIBE did a fantastic job lighting the Castello for the Pagan Ball, and keeping the dance floor rocking all night long with DJ Danny Dell in the Great Hall! Check out their great video of the evening:

Our team worked tirelessly in the weeks leading up to the Pagan Ball putting together the scariest haunted cave maze we’ve had yet! Winding through the twists and turns of the underground levels of the Castello in the dark with frights around every corner, it was an experience to die for!

Our guests outdo themselves every year with their amazing costumes, and 2018 was no different! Check out a few of our favorites:

Want to join us at one of our upcoming Wine Club events? Click the link below to see what’s coming up next at the Castello! We hope to see you soon!

Wine Club Events


Night Harvest at the Castello

Alison Cochrane Hernandez

October 2nd, 2018

Night Harvest at the Castello

Castello di Amorosa sits in the hillsides of the Diamond Mountain District of Napa Valley, and is surrounded by 30 acres of vineyards planted to Cabernet Sauvignon, Sangiovese, Primitivo, and Merlot. These medium-to-full-bodied wine grapes are typically picked in the later half of the harvest season, and this year we are right on schedule with the start of the estate harvest, as this past Wednesday night we harvested our Block 5 Merlot. The first block of fruit to be harvested at the Castello this year, it sits along the entryway to the Castello, along the left hand side of our driveway as you come up the hill.

Harvesting fruit at night is an excellent way to preserve the acidity of the berries and ensure that they arrive on the crush pad in optimal condition. The berries are also much firmer at these temperatures, making it easier to sort and destem clusters on the crush pad.

Night harvesting also provides better working conditions for the vineyard teams who work tirelessly to hand pick each cluster, ensuring only the best reach the winery. Crews will often make several passes through the same vineyard over a period of days or weeks to ensure that each cluster reaches peak ripeness before being picked.

If you’re visiting Napa Valley this time of year, be sure to keep an eye out for bright lights in the vineyards after dark; these are signs of hardworking vineyard crews harvesting the beautiful fruit of the 2018 vintage.



Flat Iron Steak with Cocoa Nibs and Coffee Rub

Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Flat Iron Steak with Cocoa Nibs and Coffee Rub

From Oak Avenue Catering

Ingredients

  • 3 lbs flat iron steak
  • 1/2 cup cocoa nibs
  • 1/4 cup whole bean French roast coffee
  • 1/2 cup ancho chili powder
  • 2 tbsps kosher salt
  • 2 tbsps granulated onion
  • 1 tbsp granulated garlic
  • 1 tbsp Herbs de Provence
  • 1 tbsp smoked paprika
  • 2 tsps cracked black pepper
  • 2 tsps dry mustard
  • 2 tbsps neutral vegetable or grapeseed oil

Directions

PREP THE RUB:

  • Add cocoa nibs and coffee beans to spice grinder and process until finely ground.
  • Mix all dry ingredients thoroughly in a bowl and set aside.

 PREP THE STEAK:

  • Coat the trimmed and cleaned steak with the vegetable oil.
  • Rub the spice mixture liberally all over the meat.
  • Wrap the steak tightly in plastic wrap.
  • Refrigerate overnight, or at least 4 hours.

DIRECTIONS:

  • Preheat grill to medium-hot.
  • Remove the plastic wrap from the steak.
  • Cook the steak on one side for 4-5 minutes until caramelized and brown. Check after 2 minutes to make sure the steak is not scorching. Turn down heat or use less direct heat if needed.
  • Turn the steak over and cook another 3-4 minutes or until an internal temperature registers 130○F.
  • Transfer the steak to a cutting board and loosely cover with foil. Let the steak rest for 10-15 minutes.
  • Slice the steak thinly on the bias and serve.
  • Sprinkle with Maldon salt to taste.

NOTES:

  • The wonderful balance of cocoa, coffee and chili makes for a flavor so enjoyable you can forego any additional sauces.
  • Enjoy the steak with your favorite BBQ sides. We are particularly fond of grilled vegetables over a smear of labne and sprinkled with a savory granola.
  • Pair with a medium to full-bodied wine like our Zingaro Old Vine Zinfandel or Napa Valley Merlot.


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Strawberry Fantasia Cake

Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Strawberry Fantasia Cake

From Pastry Tales

Ingredients

For the cake layers

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
  • 1 cup white granulated sugar
  • 3 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 1/2 teaspoons  pure vanilla extract
  • 3/4 cup buttermilk room temperature

For the filling

  • 1 lb fresh strawberries, sliced
  • 1/2 cup La Fantasia wine

For the frosting

  • 1 1/2 cups cold heavy whipped cream
  • 3 tablespoons of powdered sugar
  • 1/4 cup La Fantasia wine

*If you want the frosting to be sweeter, you can add more sugar.

Directions

For the cake layers

  • Preheat the oven to 350 degrees F. Butter two 9 inch round cake pans, dust the insides with flour, and tap out the excess. Line the bottoms of the pans with parchment paper.
  • Sift together the cake flour, baking powder, baking soda, and salt.
  • Working with a stand mixer, fitted with a paddle attachment,beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 4 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans.
  • Bake for 28 to 30 minutes. When fully baked, the cakes will be golden and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.

For the filling

  • Put sliced strawberries in a shallow container and pour the wine over it.
  • Cover and let it rest in the fridge for about an hour.

For the frosting

  • Using both a chilled bowl and chilled beaters, beat the cream until frothy. Add the powdered sugar and wine gradually while beating.  Whip until the cream holds soft peaks.

*If you see the frosting gets too thin, don’t add more wine.

*If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes. You can refrigerate the cake too.

To assemble

It’s very important that if the tops of the cake layers have crowned, you should use a serrated knife to even them. Place one layer right-sight up on a cake plate. Using a brush or a spoon, soak the layer with some La Fantasia wine. Spread some of the whipped  cream frosting and add some of the strawberry filling. Put the second cake layer on the counter and brush the top of it with some La Fantasia wine, then turn the layer over and position it, soaked side down, over the filling.  Frost all the cake with the remaining whipped cream. You can decorate the top with fresh strawberries or you can use the leftover filling. Refrigerate it for an hour and then serve.

Enjoy!


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Our First Cork Tree At The Castello

Alison Cochrane Hernandez

April 6th, 2018

Our First Cork Tree at the Castello

This January, Castello President Georg Salzner and Winemaker Peter Velleno planted our first cork tree. Native to southwestern Europe, the Quercus suber cork oak tree can grow up to 100 feet tall, and is sure to thrive in the Mediterranean climate we enjoy here in Napa Valley. Wine Corks are made from the bark of the cork tree, which needs to be stripped and peeled off by hand. Cork trees are typically harvested every seven years, and are a renewable resource since the tree is not cut down and only the outer layer of bark is removed. It takes a cork tree 25 years to reach maturity before its bark can be harvested, and we are looking forward to our first Castello cork harvest in 2042!



Aging Gracefully

Alison Cochrane Hernandez

March 28th, 2018

Aging Gracefully

If you have ever taken a guided tour of the Castello, you will have walked past our Library Rooms, filled with the Castello’s older vintages resting quietly in their cool brick shelves in small, frescoed rooms behind hand-forged wrought iron gates. One of these rooms even houses wines from Dario’s great grandfather’s original winery in San Francisco, dating back over a century. These dimly lit rooms raise numerous questions from inquisitive guests: what is the best way to age wine? How should you store your bottles? How long should you age them? Are those 100 year old bottles still drinkable? All great questions! Now for some answers…

♦ Storing Your Wines

Whether you’re planning on enjoying the bottles you brought back from your trip to the Castello next week, next year, or next decade, there are a few simple steps you can take to ensure that your wine will be perfectly ready to drink when you pop that cork:

  • Store cork sealed bottles on their side. This will help to ensure that the cork stays moist, preventing it from drying out and letting oxygen into the bottle.
  • Store screw cap bottles upright. Since there is no cork, there is no need to store these bottles on their sides.
  • Keep your wines out of direct sunlight. The back seat of your car or your kitchen window are definitely not ideal places to keep your favorite bottle of Castello wine. Light can be damaging to wines, altering their delicate chemical balance and potentially even heating up your wine. This is why the lights you see in our Library Rooms are dim and red, and also why most ageable wines such as Cabernet Sauvignon come in deep green bottles; the color of the bottle helps to prevent light rays from penetrating through the glass.
  • Store your wines at a cooler temperature. Hot wine = cooked wine, which can be a sad sight to see (and a terrible thing to taste). You’ll notice heat damage to your bottles if the cork appears to be popping up from the bottle. Most wines are best kept around 55° Fahrenheit (13° Celsius). Keeping them cooler also helps to slow the aging process. Storing your bottles in a slightly humid environment (60-70% on average) is also helpful for preventing the cork from drying out at the end not in contact with the wine. If you don’t have a wine fridge or cellar, keeping them in a cool place out of direct sunlight, like a closet or a wine rack in the coolest part of your house, should do the trick just fine.

♦ Aging Your Wines

Are a Cabernet Sauvignon and a Pinot Grigio capable of aging the same amount of time? Definitely not. There are certain characteristics of specific grape varietals, as well as how the wines are aged before bottling, that determines a wine’s ageability. The vast majority of wines available in the market today are meant for consumption sooner rather than later. Some, however, absolutely benefit from some quiet time in the cellars.

  • Bold red wines like our Il Barone Reserve Cabernet Sauvignon and La Castellana Super Tuscan blend are capable of long-term aging, typically up to 15 years from the vintage date on the bottle. This is because these wines have the structure capable of aging due to the tannins imparted from thick skins of the Cabernet grapes as well as the new French oak barrels they’re aged in. As the wine sits in the bottle, these tannin molecules are linking together and falling to the bottom of the bottle as sediment; which is often why so many younger Cabernets tend to pack a bigger “punch” than older vintages (and also why so many older red wines are decanted to remove the sediment). While these wines are fantastic to drink now, they can be even better after laying down for several years, as the structure of the wine smooths out and the tannins are allowed to integrate further.
    • Our 2005 Il Barone was recently awarded 94 Points from Wine Spectator Magazine in a ten year retrospective tasting led by wine critic James Laube, which only helps to prove that those bottles of Castello Cabernet in your cellar are getting even more spectacular with age!
  • Light-bodied white and sweet wines like our Pinot Grigio and La Fantasia are meant for drinking within the first five years from its vintage date. These wines are prized for their bright and crisp qualities; as they age these characteristics tend to fade. So if you’ve been hanging onto that bottle of 2006 La Fantasia, it might be time to pop that bottle before it’s too late!
  • If you’re ever curious about how long to age your favorite bottle of Castello wine, check out our Ageability and Cellaring Chart, which shows the proper time, temperature, and storing positions for our premium and reserve wines.

So whether you’re building your own Tuscan-inspired brick and frescoed underground cellar, or are simply looking to keep your prized Castello wines from cooking in the living room of your apartment, there are plenty of ways to ensure that you’ll be enjoying your favorite bottle at the best time, temperature, and place! Just be sure to drink them before they turn 100!



Crepes with Peaches and Cream

Recipe Date: February 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Crepes with Peaches and Cream

From Delightful Repast

The Crepes
(Makes 18 6-inch crepes)

  • 2/3 cup milk
  • 2/3 cup water
  • 2 large eggs
  • 1 tablespoon sugar (omit when making savory crepes)
  • 1/4 teaspoon salt
  • 1 dip-and-sweep cup (5 ounces) unbleached all-purpose flour
  • 2 tablespoons unsalted butter, melted and slightly cooledThe Fresh Fruit Filling
  • Thinly sliced perfectly ripe yellow peaches or other soft fruit
  • Freshly squeezed lemon juice
  • Sugar

The Garnish

  • Powdered sugar
  • Whipped cream

1.  Put crepe ingredients in order listed into the blender. Blend on medium to high speed, depending on how powerful your blender is, for 10 to 20 seconds. Scrape sides, and blend another 3 seconds. Cover and refrigerate for at least 1 hour or up to 24 hours. If batter has thickened, it may be thinned with a bit of milk or water (a teaspoon at a time) just before using. The batter (about 2 1/4 cups) should be about as thick as heavy cream.
  • Tip: Or use an immersion blender in a 1-quart glass measuring cup, as I prefer; pulse until batter is smooth, scraping down the sides once or twice, about 20 seconds total.

2.  Crepes can be made any size, but I use an 8-inch nonstick omelette pan or 8-inch nonstick fry pan to make 6-inch dessert crepes. Heat pan over medium-low to medium heat until thoroughly heated (droplets of water sprinkled onto the pan will sizzle and disappear immediately), about 2 minutes. Brush lightly with just a little melted or softened butter.

  • Here it is now, The  Swirl: Holding pan off heat, quickly pour into the center of the pan 1/8 cup of batter, and immediately begin swirling, tilting and rolling, the pan until the batter covers the bottom of the pan evenly. Cook for about 30 to 60 seconds, or until browned on the bottom and looking dry on the top, especially the edge. Using both hands, lift the edge with your fingers and turn it over. The second side will need less time to cook.
  • Tip: I use a 1/8-cup from my stainless steel measuring cup set. It is exactly the right amount to make crepes that are just a bit over 6 inches in diameter. And I use the GIR silicone mini spatula to start lifting the edge, then take hold of it with the thumb and index finger of both hands and quickly flip it over.
3.  Repeat until all the batter is used. This recipe makes precisely enough batter for 18 crepes, but you will need to scrape the bowl to get that last 1/8 cup. Stack on a plate and store, wrapped, in the refrigerator until ready to use, up to 2 or 3 days; may also be frozen for up to 2 months. Let refrigerated crepes stand at room temperature for about an hour before proceeding. Allow frozen crepes to thaw completely before unwrapping and separating.

4.  Prepare a dessert filling; in this case, fresh peach filling. You need only about 3 or 4 tablespoons of filling per crepe, and there are 2 crepes per serving. So do the math. If you are making dessert for two (that’s 4 crepes), thinly slice enough peaches to make 1 cup or so. Add a squeeze of fresh lemon juice and sugar to taste; let stand at room temperature for about 30 minutes to macerate.

You can even cook the macerated filling for 4 or 5 minutes if you prefer your peaches cooked. It’s definitely the way to go when your peaches are less than stellar.

5.  To assemble: Lay down a crepe, pretty side down (that’s the first side cooked), spoon 3 to 4 tablespoons of fruit onto one half. Fold over other half to cover. Fold in half again to form a wedge (that’s the “Crepes Suzette fold”). Place 2 crepes on each dessert plate. Dust with powdered sugar and add a spoon or two of whipped cream.


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The Quick Chill

Alison Cochrane Hernandez

August 15th, 2017

The Quick Chill

One of the most frequently asked questions we get in our tasting room is how to age, store, and serve our wines, which can vary greatly depending on the type of wine being talked about (for a handy reference, check out our Ageability and Cellaring Chart to see just how to store and serve your favorite bottles of Castello wines). But if you’re looking to pop your favorite bottle tonight and need a quick tip on the best temp to serve it, look no further! We’ve got a few wine serving secrets that will help you get the most out of every drop…

First and foremost, “Room Temperature” is normally not the correct temperature to serve your red wines! If the room your wine has been stored in is on the warmer side (above 65° F), your wine will be too warm and those beautiful fruit flavors will be masked by a stronger presence of alcohol. Conversely, your white wine stored in your refrigerator will most likely be too cold if you pop the cork right after you take it out, again masking the fruity or floral notes and structure with simply a refreshing temperature (think about that ice cold bottle of Pinot Grigio you consumed much faster than anticipated).

Here’s a good rule of thumb for serving wines when you don’t have access to a wine fridge:

♦ Red Wines: if your red wine is at room temperature and your room is warm, pop the bottle in the fridge for 15 minutes. This allows the temperature of the wine to drop just enough to reveal the beautiful layers within the bottle. For lighter bodied reds (especially Pinot Noir), it’s best to err on the cooler side, as the flavors and aromas of these wines tend to be more delicate and benefit from a slightly cooler temperature.

♦ White Wines: if your white wine is coming straight from your fridge, let it sit at room temperature for 15 minutes, bringing the temperature up just slightly so you can enjoy all of the wonderful fruits and flavors in your glass. If you’re in need of a super quick chill and forgot to put that bottle in the fridge in the first place, don’t panic! Wrap a wet paper towel around your room temp bottle and pop it in the freezer for 15 minutes and it will be the perfect serving temp before you know it! Just be sure to set a timer so you don’t forget about it!

Most red wines should be served between 60-65° F. Most white, rosé, and sweet wines should be served between 47-52° F. These quick and easy tricks should help to make sure you get the most enjoyment from every sip!

Salute!



Pinot Perfection

Alison Cochrane Hernandez

August 15th, 2017

Pinot Perfection

Wine grapes can be an incestuous little bunch. Genetic mutations and cross-breeding varieties can spring forth entirely new and delicious fruit (a famous example being the marriage of Sauvignon Blanc and Cabernet Franc to produce the illustrious Cabernet Sauvignon grape), and considering winemaking and viticulture have been progressing steadily for millennia, it’s no wonder we have such an abundance of varieties to choose from today.

One of the most intriguing family trees (or vines…) is that of the Pinot family, with the noble Pinot Noir reigning supreme at the head of the table. This dark-skinned grape was one of the first to be cultivated for the purpose of making wine, with records dating as far back as the first century AD in Roman-occupied Gaul (France). From these humble beginnings, the grape has mutated over generations to produce a number of clonal offspring, including Pinot Gris and its more elusive sibling, Pinot Blanc. Here at the Castello, we are fortunate enough to offer all three of these delicious family members in our tasting room, and call two of them by their Italian names of Pinot Grigio and Pinot Bianco.

The names of these three Pinots are in many ways referring to the color of the berry’s skin, with Noir (French for “black” or “dark”) clusters having dark-skinned berries, Gris (“grey”) traditionally ranging from pinkish-grey to deeper purple berries, and Blanc (“white”) having light-skinned berries. In fact, due to Pinot Gris’ darker color, it can also be made as a rosé-style wine, though it is most commonly fermented without skin contact, and so is seen primarily as a white wine.

Our Pinot Grigio (Gris) comes from Anderson Valley in Mendocino County, roughly a two hour drive northwest of the Castello. Here, the cool, coastal climate helps to produce a refreshingly dry and crisp white wine, bursting with zesty notes of citrus and green apple. Light in body and with a racy acidity, it is an excellent accompaniment to light appetizers and soft cheeses.

While not as famous as zesty Pinot Grigio, Pinot Bianco (also known as Pinot Blanc or Weißburgunder) is slowly gaining recognition around the world as an elegant alternative, offering a bit more body and complexity while still showing fruit-forward and refreshing notes on the palate. Because of these characteristics, it can often be mistaken for a lighter-styled Chardonnay. We try to craft our Pinot Bianco in the style of the Pinot Bianco wines from the Alto Adige region of northeastern Italy where it is most commonly grown, striking a balance between creamy and crisp, and allowing the fresh fruit flavors of apple, pear, and white flower to shine through.

Pinot Noir (Nero in Italian) is a beautiful yet tricky grape to cultivate, with its thin skins demanding a cooler climate and more attention than its lighter skinned relatives. For this reason, we source our Pinot Noir fruit from a variety of vineyards that all have a coastal influence on their climate and soils. We make a number of limited production Pinot Noir wines from these vineyards, including the family-owned Terra de Promissio vineyard in the famed Petaluma Gap of Sonoma County (for more, see Mary Davidek’s blog post: “Terra de Promissio: Checkmate Castello”). We also source from several of our own estate vineyards, located in Anderson Valley, Los Carneros, and Green Valley of Russian River Valley near the Sonoma coast. Each of these locations can lend subtle nuances to the finished wine, which is why we also produce our Il Rubino Pinot Noir, which combines the best characteristics of these locations into a beautiful “ruby”-colored blend.

Pinot Noir is also one of the main grapes used in making the sparkling wines of Champagne, along with Chardonnay and, to a lesser extent, Pinot Meunier. We have recently released a new sparkling wine named Spumante del Castello in honor of our 10 year anniversary which is made in the methode traditionelle (formerly champenoise) and is comprised of 25% Pinot Noir and 75% Chardonnay from our vineyards in the southern end of Napa Valley.

With so many options to choose from, it’s no wonder that the Pinot family is so well-loved and respected throughout the wine drinking world. We are proud to feature this clonally diverse clan here at the Castello, and look forward to welcoming Pinot enthusiasts and novices alike to our tasting room to get to know our Pinot famiglia.