Rapture is a Pinot Noir from Russian River Valley.
Rapture is typically deeper in color, firmer in body and more tannic in structure than its sister, Passion.
Rapture manages to combine power and finesse magically. It has balance, extraordinary depth and richness.
Rapture shows a dark garnet color leading to intense light plumb fruit aromas. Rich, ripe fruit leads into a elegant mouth feel and a pleasant, slightly spiced finish.
Pinot Noir is the most terroir-conscious grape variety. It demands attention to the area of origin, the types of soil, the daily weather patterns influencing the vineyard and how the grower manages the crop.
Russian River Valley with diverse soils, warm days, cool nights, summer fog and a long growing season coaxes Pinot Noir grapes to slow, consistent, perfectly balanced maturity.
Pinot Noir is a grape variety where quality suddenly reduces when the yield rises above three tons per acre, a minimal amount for a commercial grower so the best Pinot wines usually come from winemakers who also grow the grapes.
Rapture is a Pinot Noir produced from two specific high quality vineyard sites in the Russian River Valley emulating the style of a Premier Cru Burgundy.
Designed for cellaring Rapture typically needs to be aged for three to five years from the vintage year.
Rapture should be enjoyed cool at a temperature: 60°F
Grapevines are propagated by taking buds from vines and planting them in another location thus creating a "clone" said to be planted ina different "climat".
In Burgundy each Climat is a vine plot, with its own microclimate and specific geological conditions, which has been carefully marked out and named over the centuries. Each of them has its own story, produces wines with a distinct character and taste and keeps its own place in the hierarchy of crus (Regional Appellation, Village, Premier Cru, Grand Cru). Over one thousand named Climats extend along the 60 kilometres of the thin strip of vineyards running from Dijon to Santenay, just south of Beaune, and among them are some of the most famous names from the world of wine
All Pinot Noir grape clones planted in North American originally came from France and there are more than forty certified clones. Most Northern California and Oregon Pinot Noir is produced from University of Dijon clones developed in the 1990s in order to produce vines that would ripen earlier by promoting rapid sugar accumulation.
Once planted in California and Oregon however each clone in turn responded uniquely to its vineyard site and today each produces a different wine, based on its terroir. Due to the genetic instability of the Pinot grape there are now hundreds of variants, each with its own personality, all vastly differing from Pinot Noir produced in Burgundy.
Winemakers found that single Dijon clones usually make a simple wine. Rapid sugar accumulation does not allow the sufficient ripening "hang" time to develop flavor complexity and widespread planting of Dijon clones has led to a homogenization of Oregon and California Pinot Noir. It is therefore usual for Dijon clone Pinot to be blended either with wines from other Pinot clones or with Grenache or Syrah wines to add complexity and character.
We adopted the Pommard clone, originally sourced from the Château de Pommard in Burgundy and introduced to California in the 1970s. This is now called the “Heritage Clone" and so the Passion vineyard is 100% Pommard clone on 104-14 rootstock using no Dijon clones. The vines are trained to cordons with reduced grape clusters per cordon and yield is limited to three tons per acre. Cool growing conditions with foggy mornings and ample warm sunshine contribute to the complexity of the fruit and the incomparable finish.
What gives Passion its exciting variance in complexity and character is the fact that it grows in two adjoining vineyards, one north-facing and one south-facing. The South vineyard is characterized by Gold Ridge sandy loam and a gentle aspect to the afternoon sun while the North vineyard is characterized by Sebastopol sandy loam with pebble infused clay, rich in mineral content and a pronounced aspect to the afternoon sun.
With low yields, necessary for producing high quality fruit, rich, complex soils and good sun exposure this Pinot develops so much complexity and flavor it is never blended so Passion is always a single-varietal, single-vineyard Pinot Noir.
Rapture ~ being carried away by ecstasy in tasting this overwhelming Pinot Noir.
Air Fryer Rack of LambThis Rosemary & Garlic Oven Roasted Rack of Lamb is a perfect choice for a quick dinner without requiring any fuss.
Avocado Goat Cheese ToastThere’s a reason why these Avocado toast is all the rage and topping it with Goat cheese takes this breakfast staple to the top of the charts.
Berbere Onion SoupThis is a North African version of French onion soup – enhanced with our fragrant spice blend Berbere, and given a hit of umami with porcini powder. You can vary the depth of flavor depending on the stock you use – beef at the richer end of the scale, and vegetable for a lighter soup.
Chicken Paillard, Brown Butter, Lemon & CapersCheck in at Bistro Ralph for lunch on any Wednesday and you will likely find Dawn enjoying the Chicken Paillard, one of her favorites whenever she visits Chef Ralph Tingle's fabulous upscale bistro located in the heart of Healdsburg.
Chicken Scaloppini SaladRecipe thanks to our friend Chef Todd Muir for Chicken Scaloppini Salad. Chef Muir cooked at the famed Chez Panisse restaurant in Berkeley, and spent 14 years as Executive chef at Madrona Manor in Healdsburg.
Curried Lentil SoupTreat your family and guests to a nutritious, delicious vegetarian dish using lentils. Not only are lentils a great source of protein, but also they supply fiber, folic acid, and iron so try this recipe to enjoy the benefits lentils have to offer. An easy and delicious winter soup that freezes well.
Duck MeatballPork and duck together making the perfect meatball combination, small but mighty, filled with standout ingredients; garlic, shallots, dijon mustard, thyme, parsley, agave and lastly, Herbie's Crusting Mix. - Yum!
Goat Cheese Mushroom ToastEveryone thinks they know what this will taste like but the first perfect savory bite will surprise so definitely plan on serving them to keep your guests happy while you put the finishing touches on the big meal.
Lamb LollipopsIncredibly flavorful, easy to prepare, and they look wonderful when served - who doesn’t love a good lollipop?
Lamb Sliders with Truffle MayoThese sliders are a delicious scaled-down version of burgers that will keep all your guests happy. Great little one-handed wonders they leave your other hand free for a glass of nice wine.
Mushroom Arancini with Duck Confit and CherriesWilliamson Wines Executive Chef Tommy Stribling from The Culinary Institute of America makes his version of these delicious Sicilian Arancini di Riso.
Mussels in a Kashmiri Chili BrothWhen it comes to shellfish, mussels are definitely up there with our favorites. They’re quick and easy to cook and they have that beautiful strong seafood taste that just loves to be paired with garlic - Yum!
Oven Roasted Chicken with Garam Masala Cream SauceRoasted Garam Masala Cream Sauce chicken is a time saving delicious dish of boneless skinless chicken thighs are roasted and served with a Garam Masala Stoneground Mustard sauce which gives a tempting texture and a drooling aroma.
Provencal Vegetable Soup - Soupe au Pistou & Goat Cheese CroutonsThe Provençal dish Soupe au Pistou is a summer soup that includes summer vegetables and a Pistou sauce. Pistou is a cold sauce made from cloves of garlic, fresh basil, and olive oil. Pistou can be incorporated into the soup just before serving or offered at the table to be added after the soup is served, or both.
Rack of Lamb with Black Truffle Infused CrustEvery now and then, we decide to cook something special just for ourselves. Rack of lamb might be an extravagance, but it is also one of the easiest lamb dishes to prepare. You will look like a master chef serving it and topping the rack with a crust is a classic preparation for this cut of meat. The earthy flavor of truffles tempers the meat’s natural flavor which can appear slightly gamy to the American pallet.
Rack of Lamb with Pea, Potato and Tarragon SaladThis dish bursts with the spring flavors of fresh vegetables and tender lamb, embellished very simply with fresh Tarragon that gives this dish its goodness. Tarragon is so often overlooked in the world of herbs, but its taste is so distinct and interesting. It has subtle nuances that are impossible to describe, giving food a nice fresh originality.
Rack of Lamb with Rosemary and Mustard CreamRack of Lamb is a dish that originates in 15th century England. This cut of lamb rib chops is usually served during special occasions such as a wedding or holiday celebration. A rack of lamb is the lamb equivalent to prime rib of beef, tender and full of flavor.
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Tagliatelle With TomaTruffleA simple, decadent and indulgent, pasta - yum!
Truffle Bacon Mac & CheeseA delicious “gourmet” mac & cheese cheese recipe kicked up a major notch with bacon and truffle and gooey, cheesy goodness.
Beemster Goat GoudaBeemster's Goat Gouda is the newest cheese in their award-winning line of exceptional cheeses.
Pour Me a SliceArtfully aged cheddar that’s infused with Kentucky Straight Bourbon Whiskey
TomaTruffleTomaTruffle is the perfect combination of classic Toma paired with the aromatic flavors of Italian Black Truffles from Umbria.
Truffe Noire GoudaThis creamy smooth Gouda style cheese has a generous sprinkling of delicate black Italian summer truffles.
Peppercorns White (whole)Sarawak White Peppercorns are known for their superior flavor, aroma, size and color.
Rapture Pinot Noir 2018
Rapture Pinot Noir 2019
Rapture Pinot Noir 2015
Rapture Pinot Noir 2014
Rapture Pinot Noir 2013
Rapture Pinot Noir 2011
Rapture Pinot Noir 2010
Rapture Pinot Noir 2008