The recent release of our 2020 Tempranillo marks the last of our 2020 vintage releases. It serves as a great reminder that good things take time and to always trust the process. For us, we’ve truly had to live by these words because of 2020’s incredibly difficult growing season. An unusually warm summer kept our vineyard and winery team on their toes. While we brought in the best fruit possible, there was still so much out of our control. We knew we needed to be patient and watch how the vintage developed.
Wines are much like humans, in that they change over time. The experience of tasting our wines throughout their development is one of the most interesting things I have learned over the last decade and a half. As winemakers, we second-guess ourselves from time to time, but we have learned to stay focused and trust the process. As it would turn out, our 2020 vintage wines have been some of the best, most awarded, and well received wines we have ever made. If you asked any of us during that harvest, we would never have predicted it to be so.
Life is often like that. Sometimes beauty comes in unexpected places. If we remain patient, stay focused, and then intentionally watch out for it, beauty will often reveal itself to us. Like the cycle of this season, we see the beauty of spring push forth beautiful new growth after a difficult winter. Life’s rewards take time, focus, and patience, but that is what makes them even sweeter. In that spirit, I hope you allow yourself the time and space for the process, and may we
be open to seeing the joys that are presented along the journey.
Cheers to you and cheers to life’s sweet joys!
Creamy Red Pepper Hummus
paired with our 2020 Tempranillo, Home Ranch
What You’ll Need:
2 cans chickpeas, drained
1 red bell pepper
1/2 tsp smoked paprika
1/2 C olive oil
1 garlic clove
1/3 C tahini paste
1/2 tsp salt
Juice from 1 lemon
1 1/2 tsp baking soda
1 tbsp pine nuts, toasted
1/4 C water
Dried flowers
How to make it:
Drain chickpeas and place in medium saucepan. Cover with water.
Add baking soda and stir over medium heat for 3 minutes. Do not boil.
Remove from heat and place in colander with large holes. Rinse with cold water. Skins should come off easily.
After drained, transfer chickpeas to a kitchen towel laid over a sheet pan and remove most of the skins that did not wash away.
Take one whole bell pepper and place on top of stove – directly over an open flame. Char the outside of the entire pepper until about 80% black, turning as needed.
Once pepper is black, run under cold water and remove the blackened skin with your hands. It should come off very easily.
Dice pepper into 1/4 inch pieces and remove seeds. Place diced pepper in olive oil and allow to set for 10 minutes or up to overnight.
Transfer the oil and a few of the peppers to the food processor along with the garlic, tahini, salt, paprika, lemon juice, and pulse for 20 seconds.
Add chickpeas in 4 equal amounts and pulse continuously until smooth.
If hummus is too thick, add water (a tablespoon at a time), until the desired consistency is achieved.
Transfer to a serving bowl and top with remaining peppers and olive oil.
Garnish with dried flowers, pine nuts, and a sprinkle of paprika. Service with your choice of pita or cracker.
With Spring upon us, I’m looking forward to beautiful greenery on the vines and some much-needed sunshine! This past winter was cold, wet, and stormy, but nonetheless was worth the wait because it has brought us an exciting season of growth. Speaking of waiting, I am very excited to bring you the newest vintage of Tempranillo and our Albariño – some of wine club’s favorites! We hope that first sip brings a smile to your face, whether you are here visiting the Home Ranch, or receiving your wine miles away.
Take a moment to slow down and appreciate the beauty and growth around you with a glass of Harney Lane in hand!
Kirsten Lerner, Wine Club Manager
