Fall always feels like a brief pause in the seasonality of the year – at least that feeling is true for me. Now that harvest is finished, there is a sense of relief in knowing that a full year’s work has been completed. It is time to wrap up the winemaking and catch up on some sleep. However, it also feels like it is time to reflect before we head into the hustle of the next season. It is easy, in that reflection, to see how abundantly blessed we have been. Our list is long with things, both big and small, to be grateful for. I’m not sure what is on your list of things to be thankful for this season, but I am hopeful that it includes some special time spent with family and friends – something I often take for granted or fail to prioritize. I hope this season, we will all be more intentional to cherish the bounty found in friendship and time shared together! Cheers to you, whom we count amongst our most treasured blessings!
Aging: 6 Months Stainless Steel and Neutral Oak
Sub-Appelation: Mokelumne River
Released: July 2022
Tasting Notes:
Silky, and undeniably creamy, this wine displays layers of honeycomb, graham cracker, and warm pie crust. The finish is elegant with a rich aroma of lemon meringue and butterscotch.
Aging: 20 Months on American & French Oak
Sub-Appelation: Mokelumne River
Released: July 2022
Tasting Notes:
Rich and juicy, with characters of ripe wild blackberry, boysenberry jam, and candied cherry.
Chardonnay Negroni Spritzer
Using our Home Ranch Chardonnay
What You’ll Need:
4 oz Home Ranch Chardonnay
2 oz Campari Liquor
2 oz Hendricks Gin
2 oz Dry Vermouth
Orange Garnish
How to Make It:
In a cocktail mixer add large ice cubes (do not use crushed or it will dilute the drink).
Pour 2 oz of Chardonnay into two coupe glasses.
Add gin, Campari, and vermouth to the cocktail shaker and stir for one minute.
Strain evenly into the glass with the wine.
Garnish with a dried orange slice and orange zest.
Gnocchi with Beef Braised
Try pairing with our Lizzy James, Old Vine Zinfandel
For the Gnocchi:
2 lbs. potatoes
1 -1 1/2 C flour
1 egg beaten
1 tsp salt
For the Ragù:
2 lb beef chuck roast
32 oz crushed tomatoes
1 C Lizzy James Vineyard, Old Vine Zinfandel
2 cloves of garlic
1/4 C olive oil
Salt and pepper
Gnocchi:
Place potatoes into a preheated 375-degree oven and bake until tender. About 45 minutes.
Remove and allow to cool just to where you can handle them.
Cut potatoes in half, scoop potato from skin, place in a potato ricer, and cool for 5 minutes.
Add egg and salt, and mix until combined.
Add flour, 1/4 C at a time and knead the mixture on a floured surface until it forms a dough that is not sticky.
Divide the dough into 4 smaller portions.
Roll into a rope that is 1/2 inch in diameter and then cut into 1/2 inch pieces.
To shape the gnocchi, dip a fork in flour and roll each piece of gnocchi down the lines of a fork.
Continue with the remaining dough until completed.
Place gnocchi on a sheet tray and place in freezer until ready to cook.
Ragù:
Coat beef with oil, place in a hot skillet, and cook until browned on all sides.
Place in a dutch oven. Add crushed tomatoes, wine, and garlic. Cook for 2-2.5 hours or until the beef is very tender.
When done remove from oven and using forks shred beef and mix with remaining sauce.
To Cook the Pasta:
Heat a large pot with water and bring to a boil.
Drop gnocchi in water and cook until gnocchi floats and remove from water with strainer.
To serve:
Plate gnocchi, top with beef ragù, and serve.
This harvest season was unlike any other season we’ve seen. As a farmer of almost 30 years, it never ceases to amaze me how vastly different each harvest can be. The 2022 season was about nine weeks’ worth of work, completed in roughly one month. The acceleration of harvest was a direct result of the hot weather up front and the rain that directly followed. It was tiring and consuming, yet miraculous and beautiful all at the same time. I wouldn’t trade it for anything else! I owe everything to my hardworking, boots-on-the-ground team, who made our harvest a complete success. It is because of their relentlessness and perseverance that we were able to power through August and September. Bringing our fruit to fruition is satisfying, nonetheless, but it is watching you enjoy our wines that is so fulfilling. We can’t wait to fill your glass with our 2022 vintage very soon!
Kyle Lerner, Proprietor & Winemaker
The end of this year also marks the end of an era for me here at Harney Lane. For a multitude of reasons and family values, we are moving our little crew to Idaho in the coming month! Of course, I am thrilled and excited for this big, new adventure, but I am heartbroken to leave a job that has been so much more to me than just a “job” over the years.I have fostered relationships with so many of you, born through our love of wine and Harney Lane, but grown through many shared moments and genuine conversations. Many of you were there to congratulate me on my wedding day, and sent me wonderful well wishes when we welcomed our babies into the world. When I say that our wine club is a family, these are the things that truly exemplify this. I am so thankful and blessed to have spent this chapter of life surrounded by so many special people. I leave you all in the wonderful care of our membership team, who is dedicated to serving you and giving you the absolute best Harney Lane experience. It has truly been an honor to know and serve you all. Wishing you the very best this holiday season. Cheers!
Carson Wick, Wine Club Manager
