The Blonde Bear Tavern and Merryvale Vineyards will be hosting their eighth annual wine dinner in conjunction with the 34th Taos Winter Wine Festival on Friday, January 31st at 6:00 pm.  Merryvale proprietor René Schlatter will be on hand to guide guests through his portfolio of estate-bottled wines.

Merryvale Vineyards is a family-owned Napa Valley winery producing small production lots from select vineyard sources. For nearly 40 years Merryvale has been turning exceptional Napa Valley grapes into world-class wine. The winery is world-renowned for rich, powerful Cabernet Sauvignons and Chardonnays, along with its iconic Bordeaux-style red blend, “Profile”.

Merryvale’s historic building was the first winery built in the Napa Valley after the Repeal of Prohibition in 1933, and has become a favorite destination for visitors to the Valley

Merryvale is committed to protecting and preserving the environment through conservation, renewable energy, and sustainable farming practices. It has received “Napa Green Vineyard”, “Napa Green Winery”, and “Bay Area Green Business” certifications.

The Menu (Subject to Change)

Hors d’œuvre 
Siberian Sturgeon Caviar | Russian Blini | House-made Crème Fraîche
Radis au Beurre (Radishes and House-made Butter)
Basque-style Croquettes | Béchamel | Serrano Ham
Starmont Sauvignon Blanc 2016

First Course
Dover Sole | Haricot Vert | Hollandaise
Merryvale Carneros Chardonnay 2015

Second Course
Pan-Seared Quail | Goat Cheese Polenta | Huckleberry Demi-Glace
Merryvale Carneros Pinot Noir 2015

Main Course
“Taos Cut” Bone-in New York Strip | Merryvale Cabernet Sauvignon Reduction | Porcini Risotto | Roasted Broccolo Romanesco
“Profile”, Merryvale’s Signature Bordeaux Blend 2013

Dessert
Apfelstrudel mit Vanillesoße
Merryvale “Antigua” NV

The Merryvale Vineyards & Blonde Bear Tavern Wine Dinner
Friday, January 31, 2020
6:00 pm
$135 per person plus tax and gratuity

The Blonde Bear Tavern
Located within the Edelweiss Lodge & Spa
106 Sutton Place
Taos Ski Valley, New Mexico
575.737.6900

Reservations Required

The post Eighth Annual Wine Dinner with Merryvale Vineyards appeared first on BELLAVITÆ.

The Blonde Bear Tavern and Merryvale Vineyards will be hosting their seventh annual wine dinner in conjunction with the 33rd Taos Winter Wine Festival on Friday, February 1st at 6:00 pm. Merryvale proprietor René Schlatter will be on hand to guide guests through his portfolio of estate-bottled wines.

Merryvale Vineyards is a family-owned Napa Valley winery producing small production lots from select vineyard sources. For nearly 40 years Merryvale has been turning exceptional Napa Valley grapes into world-class wine. The winery is world-renowned for rich, power Cabernet Sauvignons and Chardonnays, along with its iconic Bordeaux-style red blend, “Profile”.

Merryvale’s historic building was the first winery built in the Napa Valley after the Repeal of Prohibition in 1933, and has become a favorite destination for visitors to the Valley

Merryvale is committed to protecting and preserving the environment through conservation, renewable energy, and sustainable farming practices. It has received “Napa Green Vineyard”, “Napa Green Winery”, and “Bay Area Green Business” certifications.

The Menu (Subject to Change)

Hors d’œuvre
House-cured Gravlax Crêpes, featuring crêpes from Molly’s Crepe Escape
Crostino of La Belle Farm Fois Gras Mousse | Pickled Onion
Scallop Creviche
Starmont Sauvignon Blanc 2016

First Course
Siberian Sturgeon Caviar | Avocado Mousse | Shaved Pistachio | Brioche Crisps
Merryvale Carneros Chardonnay 2015

Second Course
Seared Squab | Parmesan Polenta | Merryvale “Antigua” Reduction
Merryvale Carneros Pinot Noir 2015

Main Course
Beef Tenderloin Roulade | Wild Mushroom Filling
Pomme Darphin
Pea Purée | Carrot Mousseline
“Profile”, Merryvale’s Signature Bordeaux Blend 2013

Dessert
Baked Alaska | Crème Anglaise
Merryvale “Antigua” NV

The Merryvale Vineyards & Blonde Bear Tavern Wine Dinner
Friday, February 1, 2019
6:00 pm
$135 per person plus tax and gratuity

The Blonde Bear Tavern
Located within the Edelweiss Lodge & Spa
106 Sutton Place
Taos Ski Valley, New Mexico
575.737.6900

Reservations Required

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Our Sixth Annual Wine Dinner with Merryvale Vineyards was thoroughly enjoyable.  The pairings seemed spot on (if I do say so myself!), the wines were marvelous, and the vibe was perfect:  lively, friendly, family-like.

Here are a few shots of the food as we plated it in the kitchen (photos courtesy Kim Pippinger):

A special thanks to René Schlatter, all our guests, and of course to our wonderful staff.  See you next year!

The post The Merryvale Wine Dinner – a Few Photos appeared first on BELLAVITÆ.

The Blonde Bear Tavern and Merryvale Vineyards will be hosting their sixth annual wine dinner in conjunction with the 32nd Taos Winter Wine Festival on Friday, February 2nd at 6:00 pm. Merryvale proprietor René Schlatter will be on hand to guide guests through his portfolio of estate-bottled wines.

Merryvale Vineyards is a family-owned Napa Valley winery producing small production lots from select vineyard sources. For over 30 years Merryvale has been turning exceptional Napa Valley grapes into world class wine. The winery is world renowned for rich, powerful Cabernet Sauvignons and Chardonnays, along with its iconic Bordeaux-style red blend, Profile.

Merryvale’s historic building was the first winery built in the Napa Valley after the Repeal of Prohibition in 1933, and has become a favorite destination for visitors to the Valley.

Merryvale is committed to protecting and preserving the environment through conservation, renewable energy and sustainable farming practices. It has received Napa Green Vineyard, Napa Green Winery and Bay Area Green Business certifications.

The Menu (Subject to Change)

Hors d’œuvre
Crostini
– Wild Mushroom | Hazelnut Pâté
– Gravlax | Beurre Maître d’Hôtel
– Grilled Shrimp | Avocado Pico De Gallo
Arancine | Rumi Afghani Saffron
Merryvale Carneros Chardonnay 2015

First Course
Coriander-Seared Yellowtail Tuna | Citrus Suprême | Fennel
Starmont Sauvignon Blanc 2016

Second Course
Seared La Belle Farm Foie Gras | Fresh Mission Fig Brûlée | Pancetta Crème Anglaise | Gastrique of 1996 Château La Tour Blanche Premier Cru Sauternes
Merryvale Carneros Pinot Noir 2015

Main Course
Porcini- and Rosemary-Crusted 1855 Tenderloin of Beef Medallions with Starmont Cabernet Sauvignon/Merryvale “Antigua” Sauce | Duchess Potatoes with Smoked Onion Soubise | Winter Vegetable Napoléon
“Profile”, Merryvale’s Signature Bordeaux Blend 2013

Dessert
Grilled Bosc Pear | Caramel | Queso de Valdeón Blue Cheese | Piñon Crunch | Elderflower Coulis
Merryvale “Antigua” NV

The Merryvale Vineyards and Blonde Bear Tavern Wine Dinner
Friday, February 2, 2018
6:00 pm
$125 per person plus tax and gratuity

The Blonde Bear Tavern
Located within the Edelweiss Lodge & Spa
106 Sutton Place
Taos Ski Valley, New Mexico
575.737.6900

Reservations Required

The post Sixth Annual Wine Dinner with Merryvale Vineyards appeared first on BELLAVITÆ.

How pleased we are to host – for the fifth year – René Schlatter and his Merryvale Vineyards wines.  The evening has always been magical and we are sure to sell out again this year.  The event will be on Friday evening, February 3rd at 6:00 pm at The Blonde Bear Tavern.

The Menu (subject to change):

Hors d’œuvre

Aged Parmigiano-Reggiano DOP with 12 year-old Aceto Balsamico Tradizionale di Modena DOP

Smoked Salmon Crostini

     Starmont Sauvignon Blanc

First course

Oysters Rockefeller

Mignonette Gelée, Pearls of Anise

     Starmont Carneros Chardonnay

Second course

Assorted Cheeses and Charcuterie

Tart Cherry Coulis

     Merryvale Carneros Pinot Noir

Main course

New Mexico’s Four Daughters Land & Cattle Prime Rib

Baby Carrots with Carrot Top Pesto

Creamy Parmigiano-Reggiano Polenta

Horseradish Cream, Jus

     “Profile”, Merryvale’s Signature Bordeaux Blend

Dessert

Deconstructed Crème Brûlée

Hazelnut Tuile, Orange Chip, Pomegranate Pearls, Blood Orange Foam

     Merryvale “Antigua”

The Merryvale Vineyards Wine Dinner
Friday, February 3, 2017
6:00 pm
$125 per person plus tax and gratuity

The Blonde Bear Tavern
106 Sutton Place
Taos Ski Valley, New Mexico
575.737.6900

Reservations Required

The post Fifth Annual Wine Dinner with Merryvale Vineyards appeared first on BELLAVITÆ.

We are pleased that The Blonde Bear Tavern will be participating once again in this year’s  30^th Annual Taos Winter Wine Festival and celebrating the return of René Schlatter from Merryvale Vineyards, one of Napa Valley’s most prestigious wineries.  René and I will be hosting a special wine dinner to guide guests through six of Merryvale’s most notable wines.  We have carefully developed the menu to highlight these wines in a way that will engage the palate of both wine connoisseurs and novice wine lovers alike.  Last year’s dinner proved to be simply magical; we’re working to ensure this year’s will be as well.

Merryvale Vineyards’ Cabernet-centric portfolio includes wines that are complex and rich, balanced and expressive of Napa Valley’s fruit but also reflective of classic styles. Merryvale’s winemaker Simon Faury’s meticulous attention to detail calls for handpicking grapes in small batches and using custom-made Rieger tanks tailored specifically for the character of the grapes in each vineyard block.

About René

Since his appointment as Proprietor & CEO of Merryvale Family of Wines in 2008, René Schlatter has firmly established the company as one of Napa Valley’s most prestigious and well-respected wine companies. Through an unyielding commitment to wine quality, customer service, and investment in the community, René continues to uphold his family’s legacy in the winegrowing world.

A native of Switzerland, René has lived in the U.S. since 1987, having attended Trinity University in San Antonio, Texas as undergraduate. A top junior in his country, René arrived in the U.S. to play Division I tennis at Trinity University, during which time he and his team were ranked among the top 20 schools in the country. Upon completion of his undergraduate degree, René returned to Europe and worked for several years as a businessman in various industries. In 1994, René moved back to the US, earning a Master’s Degree from Arizona’s Thunderbird Graduate School of International Management.

In recognition of the success of the business, Wine Enthusiast magazine honored René with its prestigious “Person of the Year” Award in 2011. Presented at its Annual Wine Star Awards, the magazine included these comments: “Since 2008, the president of Napa’s Merryvale Vineyards has pioneered green initiatives while preserving the winery’s family legacy and excellence in producing Cabernet Sauvignon and Chardonnay.”

Says René: “I enjoy drinking wines from all over the world – Bordeaux, Burgundy, Tuscany, Switzerland, and Napa Valley. No matter what the origin I look for purity of fruit, personality, character and a sense of place. For a wine to be great it must stand the test of time.”

René and his family are very committed to protecting and preserving the Napa Valley for future generations using sustainable practices. Both of Merryvale’s estate vineyards have been Napa Green Farm certified. He and his wife, Laurence, live in the St. Helena community with their three young daughters, Jenna, Jade and Corinna.

Robert Parker on Merryvale’s 2012 “Profile”:

“92 points.  The flagship wine at Merryvale is their Profile, and the 2012 Proprietary Red Blend Profile carries a blend of 78% Cabernet Sauvignon, 11% Malbec, 10% Petit Verdot and 1% Cabernet Franc. Beautiful blueberry, white flowers, black and red currants, as well as some incense and camphor jump from the glass of this stunningly proportioned, complex wine. The mouthfeel is medium to full-bodied with superb purity, enticing texture and oodles of beautiful ripe fruit that cascade over the palate. I think of it as a gracious and somewhat restrained, but authoritative Napa Red Wine. It should drink well for 12-15+ years.”

The Dinner

(Menu subject to change)

Hors d’œuvre

Aged Parmigiano-Reggiano DOP with 10 year-old Leonardi Balsamic Vinegar

Assorted Crostini

Ramequin Vaudois

Starmont Sauvignon Blanc

First course

Seared Scallop on a bed of Baby Lettuces with Blood Orange Vinaigrette

Merryvale Carneros Chardonnay

Second course

Mushroom Bourguignon over Polenta

Merryvale Carneros Pinot Noir

Main course

New Mexico’s Four Daughters Land & Cattle Châteaubriand with Simple Red Wine Sauce

Duchess Potatoes

Balsamic Glazed Beets and Greens

Merryvale Napa Cabernet Sauvignon

“Profile”, Merryvale’s Signature Bordeaux Blend

Dessert

Chocolate Caramel Tort

Merryvale “Antigua”

The Merryvale Vineyards Wine Dinner
Friday, January 29, 2016
6:00 pm
$125 per person plus tax and gratuity

The Blonde Bear Tavern
106 Sutton Place
Taos Ski Valley, New Mexico
575.737.6900

Reservations required

The post Merryvale Vineyards Returns to The Blonde Bear Tavern appeared first on BELLAVITÆ.

We are pleased that The Blonde Bear Tavern will be participating once again in this year’s 28th Annual Taos Winter Wine Festival and celebrating the return of René Schlatter from Merryvale Vineyards, one of Napa Valley’s most prestigious wineries.  René and I will be hosting a special wine dinner to guide guests through six of Merryvale’s most notable wines.  We have carefully developed the menu to highlight these wines in a way that will engage the palate of both wine connoisseurs and novice wine lovers alike.  Last year’s dinner proved to be simply magical; we’re working to ensure this year’s will be as well.

.

THE WINERY

The first winery built in Napa Valley following the repeal of Prohibition, Merryvale is located in the heart of America’s premier wine region.  The winery’s focus is on crafting elegant, complex wines in the finest European style, yet reflecting the exuberant fruit from the Napa Valley and Sonoma appellations.

Merryvale’s white wines are whole-cluster-pressed to yield the clearest juice, and then fermented with native yeasts in French oak barrels.  The reds are made using traditional European methods and also aged in French oak barrels; they are then bottled unfiltered, which contributes to the rich, round flavors and supple textures.

In 1991, European businessman Jack Schlatter became a partner in Merryvale Vineyards.  A native of Switzerland, Jack’s lifelong love of wine drew him to the Napa Valley.  Within five years, Jack and his family became the sole proprietors of Merryvale Vineyards, expanding vineyard holdings to 75 acres and constructing the Starmont Winery in 2006.

“Napa Valley’s diversity of soils and microclimates allows us to grow Chardonnay and Pinot Noir just a few miles from Cabernet. There’s no other place in the world like it.” says Jack.

Jack has dedicated himself to making sure the winery remained true to its founding vision of crafting fine wines that capture the essence of Napa Valley’s noble vineyards. One of his earliest decisions was to allocate all of the winery’s resources to uncompromised grape quality and winemaking. Dramatic improvements were made in equipment, facilities, wine grape sources and personnel.

“I’ve always said that quality is Merryvale’s life insurance,” he says. As Jack is now looking forward to more free time with his wife, Lilo, their son René is now responsible for the winery’s day-to-day operations.

.

RENÉ SCHLATTER

René upholds his family’s integrity in his broad role as president. Working his way up the Merryvale ladder the old-fashioned way, he has held progressively more responsible positions since 1995.  Also born in Switzerland (near Geneva), René grew up an expert skier and all things snow.  He has lived in the U.S. since 1987 and played Division 1 tennis at Trinity University and earned his MBA from the American Graduate School of International Management in Arizona.  He lives in St. Helena with his wife, Laurence, their three young daughters and two friendly dogs.

That Laurence’s family has owned a winery in Switzerland for five generations provides a special sense of tradition. “It’s very rewarding to continue this family heritage at Merryvale,” says Jack.

Together, Jack and René have developed long term partnerships with some of the best wine grape growers in the Napa Valley, as well as making the careful assessment to acquire three estate vineyards:

• 70-acre Saint Helena Estate Vineyard on a ridge top high above St. Helena ideal for the Cabernet Sauvignon, Cabernet Franc and Petit Verdot to which it is planted
• 55-acre Stanly Ranch Estate Vineyard on the historic Stanly Ranch in Carneros ideal for the Chardonnay, Pinot Noir and Syrah grown there
• Juliana Vineyard in Pope Valley, planted to Sauvignon Blanc, Cabernet Sauvignon and Merlot.

.

In 2006, Merryvale completed construction on a second winery in the Napa Valley’s Carneros region. This state-of-the-art facility, called Starmont after the Merryvale wines of the same label, is “green” with 100% of winery process water being recycled and 54% of the winery operations powered by solar energy. The Schlatters are committed to protecting and preserving the Napa Valley for future generations using sustainable practices. Both wineries and estate vineyards have been Napa Green Certified.

Merryvale produces ultra-premium Napa Valley wines available throughout the US, Europe and Asia. The winery has earned numerous awards and continues to gain critical acclaim for its outstanding wines and hospitality.

.

THE WINES

Starmont Napa Valley Sauvignon Blanc, 2012

This wine is sourced from several distinct growing regions within the Napa Valley, including Oak Knoll, and Rutherford, each contributing a different expression of the varietal. The wine is fermented in a combination of neutral French oak (60% of the blend; only 2% new) and stainless steel tanks (40%). The intent is to preserve and enhance the varietal nuances and texture complexity.

Tasting Notes:  Full and lush mouthfeel with refreshing acidity providing for a wonderfully long finish that ends with clean minerality of wet slate, and bright kumquat rind.

Merryvale Carneros Chardonnay , 2011

Sourced from the Stanly Ranch Estate Vineyard and Hyde Vineyard in Carneros, the fruit for this Chardonnay is carefully sorted, whole cluster pressed and barrel fermented using 100% native yeast. The wine spent 11 months in French oak barrels on the lees.

Tasting Notes:  Displays expressive aromas of pear, papaya, citrus, nectarine, pineapple, toasty oak and spice. The wine is medium weight with a round fleshy texture and a crisp sweet finish.

Merryvale Carneros Pinot Noir, 2010

Sourced from vineyards throughout the Carneros appellation, including Merryvale’s Estate Vineyard on the Stanly Ranch, this wine is a blend of favorite Pinot Noir clones including: Dijon 114, 115, 667, 777, and 823, along with Pommard and Swan. The Dijon clones bring good color, bright focused fruit, and concentration. The Pommard and Swan clones bring nuanced complexity, along with minerality and great texture.  The grapes were handpicked and carefully sorted. The wine was aged for twelve months in French oak and bottled unfined and unfiltered.

Tasting Notes:  Soft, yet bright entry, round and pleasantly balanced on the mid-palate, medium weight. Finishes with delicate length.

Cabernet Napa Valley Sauvignon, 2008

This Napa Cabernet received choice lots from the Estate Vineyard located in the hills high above St. Helena, as well as fruit from other top Napa vineyards, including Stagecoach and Sugarloaf. The fruit was hand-picked and triple sorted before undergoing extended maceration and a long, cool fermentation for increased flavor, color and aroma. The wine was aged for 18 months in 70% new French oak, including 20% of the wine coming from larger 500 liter (132 gallon) puncheons. The wine only racked twice and was bottled unfined and unfiltered.

Tasting Notes:  Dark red/purple in color with lifted aromas of cassis, blackberry, violets and cedar interwoven with vanilla and toasty oak. The wine is plush and round in the mouth with resolved tannins and great intensity.

Merryvale’s Signature Bordeaux Blend, “Profile”, 2010

Profile is Merryvale’s flagship red Bordeaux blend showcasing the very best fruit from each vintage. Most of the Cabernet Sauvignon and all of the Petit Verdot are sourced from the St. Helena Estate Vineyard, planted fifteen years ago.  The favorite lots of Cabernet Sauvignon, Petit Verdot, Malbec and Cabernet Franc are chosen for their concentration, depth of flavor and fine tannin structure to produce a wine that is rich, elegant and opulent. After extended skin contact, native malolactic fermentation in barrel and periodic lees stirring, the wine undergoes extensive tasting and blending until the final version of Profile is complete. The wine was aged the 2009 Profile for 21 months in 100% new French Oak barrels, and an additional year in bottle before release.

Tasting Notes:  Shows powerful aromas of cassis, blackberry, raspberry liqueur, licorice, sweet vanilla bean, complex oak and baking spices, including cinnamon, nutmeg and cardamom. Upon entry on the palate, this wine displays a generous, mouth-coating texture, with very fine tannins and exceptional length.

“Antigua” Napa Valley, NV

This dessert wine is 100% Muscat De Frontignan from vintages 1970 to 1983, 1992 to 1994.  It is fortified with fine pot-still brandy, aged in French oak barrels and tanks with 11 years average aging.

Tasting Notes:  Golden/amber in color from its long aging in French oak, the wine is a complex combination of nuts and orange-peel aromas. Thick and rich in the mouth, the nuts and orange-peel theme continues from the entry through the long finish, highlighted by the many subtleties from the fine brandy and time in the barrel.

.

THE DINNER

Hors d’Œuvre

Aged Parmigiano-Reggiano DOP drizzled with 10-year old Acetaia Leonardi Balsamic Vinegar
Pecorino Toscano Stagionato DOP with Maria Grammatico’s Quince Paste
Colavolpe Montagnoli Baked Figs wrapped in crispy Pancetta

“Starmont” by Merryvale Sauvignon Blanc

.

First Course

Medallions of Lobster Poached in Butter with Creamy Lobster Broth

Merryvale Carneros Chardonnay, 2011

.

Pasta

Mushroom and Veal Agnolotti with Butter and Sage

Merryvale Carneros Pinot Noir, 2010

.

Main Course

Four Daughters Land & Cattle Chateaubriand with Simple Red Wine Sauce
Tasting of Potatoes with Black Truffles
Braised Fennel

Merryvale Napa Cabernet Sauvignon, 2008

.

Dessert

Soufflé au Chocolat with Champagne Sauce

Merryvale’s Signature Bordeaux Blend,  “Profile”, 2012

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Post-Prandial

Merryvale “Antigua”, NV

28^th ANNUAL TAOS WINTER WINE FESTIVAL

This year the Taos Winter Wine Festival will again provide wine enthusiasts many venues to pursue their passion. There are several seminars and dinners scheduled, along with two major tastings:

The Reserve Tasting will be held at the elegant El Monte Sagrado Resort, with many of Taos’ best restaurants serving signature appetizers alongside tastes of reserve wine from owners and winemakers from 36 participating wineries.  This Opening Night Reserve Tasting also features a silent auction of wine to benefit a local non-profit organization.

The Grand Tasting will be held right here in Taos Ski Valley, and will feature more than 155 different wines — and tastes from a dozen of Taos and Taos Ski Valley’s finest restaurants, including The Blonde Bear Tavern.

For more information and tickets, visit the Taos Winter Wine Festival website.  Please stop by our booth to say hello — and after the event, why not come to The Blonde Bear Tavern for dinner and a little more wine?

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The post Merryvale Vineyards Returns to The Blonde Bear Tavern appeared first on BELLAVITÆ.

We are pleased to participate again in this year’s 27th Annual Taos Winter Wine Festival, by hosting one of Napa Valley’s most prestigious wineries – Merryvale Vineyards – right here at The Blonde Bear Tavern.  President and manager of the winery’s day-to-day operations, René Schlatter, will be on hand for this special wine dinner to guide guests through six of Merryvale’s most notable wines.  Sous Chef Martha Jurardo, our kitchen staff, and I have meticulously developed a menu that will highlight these wines in a way that will engage the palate of both wine connoisseurs and novice wine lovers alike.

.

THE WINERY

The first winery built in Napa Valley following the repeal of Prohibition, Merryvale is located in the heart of America’s premier wine region.  The winery’s focus is on crafting elegant, complex wines in the finest European style, yet reflecting the exuberant fruit from the Napa Valley and Sonoma appellations.

Merryvale’s white wines are whole-cluster-pressed to yield the clearest juice, and then fermented with native yeasts in French oak barrels.  The reds are made using traditional European methods and also aged in French oak barrels; they are then bottled unfiltered, which contributes to the rich, round flavors and supple textures.

Ask Merryvale Proprietor Jack Schlatter about his background as a cotton classer in México, coffee taster in Brazil, or any of his other fascinating experiences and he’ll quickly steer the conversation back to his true passion – the wines of Merryvale Vineyards. A native of Switzerland, Jack’s lifelong love of wine drew him to the Napa Valley to become a partner in Merryvale.

“Napa Valley’s diversity of soils and microclimates allows us to grow Chardonnay and Pinot Noir just a few miles from Cabernet. There’s no other place in the world like it.” says Jack.

Jack has dedicated himself to making sure the winery remained true to its founding vision of crafting fine wines that capture the essence of Napa Valley’s noble vineyards. One of his earliest decisions was to allocate all of the winery’s resources to uncompromised grape quality and winemaking. Dramatic improvements were made in equipment, facilities, wine grape sources and personnel.

“I’ve always said that quality is Merryvale’s life insurance,” he says. As Jack is now looking forward to more free time with his wife, Lilo, their son René is responsible for the winery’s day-to-day operations.

.

RENÉ SCHLATTER

René upholds his family’s integrity in his broad role as president. Working his way up the Merryvale ladder the old-fashioned way, he has held progressively more responsible positions since 1995.  Also born in Switzerland (near Geneva), René grew up an expert skier and all things snow.  He has lived in the U.S. since 1987 and played Division 1 tennis at Trinity University and earned his MBA from the American Graduate School of International Management in Arizona.  He lives in St. Helena with his wife, Laurence, their three young daughters and two friendly dogs.

That Laurence’s family has owned a winery in Switzerland for five generations provides a special sense of tradition. “It’s very rewarding to continue this family heritage at Merryvale,” says Jack.

Together, Jack and René have developed long term partnerships with some of the best wine grape growers in the Napa Valley, as well as making the careful assessment to acquire three estate vineyards:

• 70-acre Saint Helena Estate Vineyard on a ridge top high above St. Helena ideal for the Cabernet Sauvignon, Cabernet Franc and Petit Verdot to which it is planted
• 55-acre Stanly Ranch Estate Vineyard on the historic Stanly Ranch in Carneros ideal for the Chardonnay, Pinot Noir and Syrah grown there
• Juliana Vineyard in Pope Valley, planted to Sauvignon Blanc, Cabernet Sauvignon and Merlot.

.

In 2006, Merryvale completed construction on a second winery in the Napa Valley’s Carneros region. This state-of-the-art facility, called Starmont after the Merryvale wines of the same label, is “green” with 100% of winery process water being recycled and 54% of the winery operations powered by solar energy. The Schlatters are committed to protecting and preserving the Napa Valley for future generations using sustainable practices. Both wineries and estate vineyards have been Napa Green Certified.

Merryvale produces ultra-premium Napa Valley wines available throughout the US, Europe and Asia. The winery has earned numerous awards and continues to gain critical acclaim for its outstanding wines and hospitality.

.

THE WINES

“Starmont” Sauvignon Blanc Napa Valley, 2011

This wine is sourced from several distinct growing regions within the Napa Valley, including Oak Knoll, and Rutherford, each contributing a different expression of the varietal. The wine is fermented in a combination of neutral French oak (60% of the blend; only 2% new) and stainless steel tanks (40%). The intent is to preserve and enhance the varietal nuances and texture complexity.

Tasting Notes:  Full and lush mouthfeel with refreshing acidity providing for a wonderfully long finish that ends with clean minerality of wet slate, and bright kumquat rind.

Chardonnay Carneros, 2010

Sourced from the Stanly Ranch Estate Vineyard and Hyde Vineyard in Carneros, the fruit for this Chardonnay is carefully sorted, whole cluster pressed and barrel fermented using 100% native yeast. The wine spent 11 months in French oak barrels on the lees.

Tasting Notes:  Displays expressive aromas of pear, papaya, citrus, nectarine, pineapple, toasty oak and spice. The wine is medium weight with a round fleshy texture and a crisp sweet finish.

Pinot Noir Carneros, 2011

Sourced from vineyards throughout the Carneros appellation, including Merryvale’s Estate Vineyard on the Stanly Ranch, this wine is a blend of favorite Pinot Noir clones including: Dijon 114, 115, 667, 777, and 823, along with Pommard and Swan. The Dijon clones bring good color, bright focused fruit, and concentration. The Pommard and Swan clones bring nuanced complexity, along with minerality and great texture.  The grapes were handpicked and carefully sorted. The wine was aged for twelve months in French oak and bottled unfined and unfiltered.

Tasting Notes:  Soft, yet bright entry, round and pleasantly balanced on the mid-palate, medium weight. Finishes with delicate length.

Cabernet Sauvignon Napa Valley, 2008

This Napa Cabernet received choice lots from the Estate Vineyard located in the hills high above St. Helena, as well as fruit from other top Napa vineyards, including Stagecoach and Sugarloaf. The fruit was hand-picked and triple sorted before undergoing extended maceration and a long, cool fermentation for increased flavor, color and aroma. The wine was aged for 18 months in 70% new French oak, including 20% of the wine coming from larger 500 liter (132 gallon) puncheons. The wine only racked twice and was bottled unfined and unfiltered.

Tasting Notes:  Dark red/purple in color with lifted aromas of cassis, blackberry, violets and cedar interwoven with vanilla and toasty oak. The wine is plush and round in the mouth with resolved tannins and great intensity.

“Profile” Cabernet Sauvignon Napa Valley, 2009

Profile is Merryvale’s flagship red Bordeaux blend showcasing the very best fruit from each vintage. Most of the Cabernet Sauvignon and all of the Petit Verdot are sourced from the St. Helena Estate Vineyard, planted fifteen years ago.  The favorite lots of Cabernet Sauvignon, Petit Verdot, Malbec and Cabernet Franc are chosen for their concentration, depth of flavor and fine tannin structure to produce a wine that is rich, elegant and opulent. After extended skin contact, native malolactic fermentation in barrel and periodic lees stirring, the wine undergoes extensive tasting and blending until the final version of Profile is complete. The wine was aged the 2009 Profile for 21 months in 100% new French Oak barrels, and an additional year in bottle before release.

Tasting Notes:  Shows powerful aromas of cassis, blackberry, raspberry liqueur, licorice, sweet vanilla bean, complex oak and baking spices, including cinnamon, nutmeg and cardamom. Upon entry on the palate, this wine displays a generous, mouth-coating texture, with very fine tannins and exceptional length.

“Antigua” Napa Valley, NV

This dessert wine is 100% Muscat De Frontignan from vintages 1970 to 1983, 1992 to 1994.  It is fortified with fine pot-still brandy, aged in French oak barrels and tanks with 11 years average aging.

Tasting Notes:  Golden/amber in color from its long aging in French oak, the wine is a complex combination of nuts and orange-peel aromas. Thick and rich in the mouth, the nuts and orange-peel theme continues from the entry through the long finish, highlighted by the many subtleties from the fine brandy and time in the barrel.

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THE DINNER

Hors d’Œuvre

Parmigiano-Reggiano drizzled with 12-year old Balsamic Vinegar
Venetian Paté Crostini
Endive stuffed with Gorgonzola and Walnuts, drizzled with Chestnut Honey

“Starmont” by Merryvale Sauvignon Blanc

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First Course

Seared Scallop on a bed of Baby Lettuces with Blood Orange Vinaigrette

Merryvale Carneros Chardonnay

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Pasta

Four-Mushroom Lasagne with Spinach Pasta

Merryvale Carneros Pinot Noir

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Main Course

Roast Beef with Mountain Gravy
Farro cooked in the manner of Risotto with Chanterelles
Roasted Beets with Crumbles of Mountain Gorgonzola and Walnuts

Merryvale Napa Cabernet Sauvignon

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Dessert

Pots de Crème au Chocolat with Raspberry Sauce

Merryvale Napa Cabernet Sauvignon “Profile”

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Post-Prandial

Merryvale “Antigua”

27^th ANNUAL TAOS WINTER WINE FESTIVAL

This year the Taos Winter Wine Festival will again provide wine enthusiasts many venues to pursue their passion. There are several seminars and dinners scheduled, along with two major tastings:

The Reserve Tasting will be held at the elegant El Monte Sagrado Resort, with many of Taos’ best restaurants serving signature appetizers alongside tastes of reserve wine from owners and winemakers from 36 participating wineries.  This Opening Night Reserve Tasting also features a silent auction of wine to benefit the Taos High School Culinary Arts Program.

The Grand Tasting will be held right here in Taos Ski Valley, and will feature more than 155 different wines — and tastes from a dozen of Taos and Taos Ski Valley’s finest restaurants, including The Blonde Bear Tavern.  A silent auction of rare wines benefits the Taos Community Foundation.

For more information and tickets, visit the Taos Winter Wine Festival website.  Please stop by our booth to say hello — and after the event, why not come to The Blonde Bear Tavern for dinner and a little more wine?

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As we closed Bellavitae last year, I wrote a blog post titled “Six Magical Years“, which concluded:  “So what happens next?  All I can say is look for Bellavitae in the future – and look in unexpected places.”

Well, here I am.

Back to my beloved Southwest, but this time instead of the Sonoran Desert, I live nearly 10,000 feet above sea level, nestled within the Sangre de Cristo Mountains in northern New Mexico – in a charming village named Taos Ski Valley.

Mysterious and spiritual, dramatic yet peaceful – the scenery in this distant setting is simply breathtaking.  Taos is full of juxtapositions – of contrasts really – that give one pause.  This is a place where extreme skiers, hardy mountaineers, nature lovers, creative artists, haute cuisine, and native peoples live in harmony.

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The Blonde Bear Tavern

We’ve come to Taos Ski Valley to re-create The Blonde Bear Tavern, a restaurant and wine bar within the Edelweiss Lodge and Spa.  Joining me are Chefs Sophia Vigil, Josh Tate, and consulting Chef Andreas Dirnagl.  Rounding out our team is Wine Manager and Mixologist Rushan Perera.

Skiing originated in Europe and was refined in world-famous resorts throughout the Alps.  Our menu gives a taste of classic dishes from those regions interpreted through the casual laid-back attitude for which the Taos Ski Valley is known.

We call it Alpine Comfort Food.  The flavors are very familiar to the American palate, but the origins – like those of Taos Ski Valley – are European.  We add some American classic dishes too.  When designing the menu, I asked myself, “After skiing one of the world’s famously challenging mountains, what would I want to eat?”

Our from-scratch menu uses ingredients sourced locally in New Mexico whenever possible, with an emphasis on organic producers.

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Taos Ski Valley

Some 15 miles northeast from and 2,200 feet higher than Taos is the village of Taos Ski Valley.  The village lies at an elevation of 9,207 feet; however, it reaches elevations of 12,581 feet with the highest residential dwelling at 10,350 feet, making Taos Ski Valley the highest municipality in the United States.  Wheeler Peak, the tallest mountain in New Mexico at 13,161 feet, overlooks the village.

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As of the 2010 census, there were 69 people counted as residents of the village.  So when I moved here, the population increased nearly 1.5 percent!

Taos Ski Valley combines the founders’ Swiss/French/Austrian roots with the rich heritage of the area’s Native Americans.  Known for its dramatic peaks, black steeps and deeps, remote chutes and long blue/green cruisers,Taos Ski Valley is rapidly gaining a reputation as the ultimate ski and snowboarding destination in North America.

The skiing and snowboarding here are intense – okay – Bad Ass.  With over half the runs labeled Black Diamond or Double Black Diamond,Taos Ski Valley is world famous for its steep terrain, dry powder, and world-class skiers.  Don’t believe the bad ass part?  Check this out, filmed just days ago:

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Here’s another clip that gives a flavor of the area.  It’s a sneak preview of the movie “A Season in the Life” shot at the Log Mahal, Taos Ski Valley, and various backcountry locations:

But don’t worry, Taos Ski Valley isn’t just a resort for experts.  It has many beginner and intermediate runs, and arguably the nation’s best ski school.  It also has an excellent children’s day care and ski facility.

My favorite thing about skiing here?  It’s a contrast from the above videos:  The wilderness.  The mountain’s solitude.  The interaction with nature.  There are no views of interstate highways, vast condominium communities, or golf courses designed by some retired pro.

With Kachina and Wheeler Peaks watching overhead, the only encounter you may have is with occasional wildlife.  The only sound you may hear is that of your skis cutting through deep powder, or perhaps the internal sound of your heart pounding from the exhilaration of accelerating down the steep grade.  Your mind now focused on maneuvering through the various runs of the mountain, forgetting your troubles, now so far away.

And when you reach the mountain’s bottom, you saunter into The Brown Bear Tavern and shout, “What’s for dinner?  I’m starving!”

Après-Ski

And that’s where we come into play.  With Après-Ski commencing daily at 2:00, nestle into one of the overstuffed chairs by the fireplace and sip on a Decadent Hot Chocolate or Hot Toddy.  Enjoy crostini and crostone, or nibble on Native American pita bread  –  chemaith – served with black bean humus or spinach-artichoke dip.  Or consider some prosciutto di Parma served with Navajo fry bread, fried little meatballs, or an international cheese plate.

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Dinner

Our alpine comfort food revolves around classic dishes from the Alps:  French Boeuf Bourguignon (country French stew), Bavarian Jägerschnitzel (paillard of chicken breast with wild mushroom sauce), Swiss Côte d’Agneau Doigts Brûlés (lamb chops from New Mexico’s Talus Wind Ranch), and Alto Adige’s Salmone con Salsina di Barbaforte (sautéed salmon with green apple horseradish sauce).  Or how about an All-American Chicken Pot Pie topped with puff pastry?

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Wine

We take our wine seriously, but with no pretense.  And we took great care to create an offering that compliments the food and reflects our surroundings.

We bring some of Bellavitae’s Italian favorites from wineries such as Brancaia, Canella, Casanova di Neri, Jermann, and Vietti.  Our French selections include  Château la Grange Clinet, Louis Latour, Maison Joseph Douhin, Moët & Chandon, Olivier Savary, and Paul Jaboulet Aîné.

We also feature wines from New Mexico’s own Gruet Winery and Napa Valley’s  Merryvale Vineyards.  And if you’ve ever been skiing in the Alps, you expect to drink Austria’s Grüner Veltliner.  We pour ours from Loimer.

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Come and Enjoy

Spectacular scenery, interesting people, serious skiers, and rich cultural heritage.  Add to the mix fabulous food and wine and you get, well, Taos Chic.  We’ll continue to blog about our experience here in Taos Ski Valley, sharing recipes, wine notes, and cultural observations.  Come join us.  There’s a lot to experience.

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Taos – An Ancient Community

Taos Pueblo The Taos Pueblo has been occupied for nearly a millennium.  The pueblo was built between 1000 and 1450 A.D. and is the oldest continuously inhabited community in the United States.

It is the most northern of the New Mexico pueblos and, at some places, is five stories high; composed of many individual homes with common walls.  There are over 1,900 people in the Taos pueblo community.  Some of them have modern homes near their fields, but there are about 150 people who live at the pueblo year-around.

Spanish Colonization Taos was established around 1615 as Fernandez de Taos, following the Spanish conquest of the Indian Pueblo villages. The relationship between the Spanish settlers and Taos Pueblo was initially amicable, but eventually turned sour, leading to a revolt in 1640; Taos Indians killed their priest and a number of Spanish settlers, and fled the pueblo, not returning until 1661.

In 1680, Taos Pueblo joined the widespread Pueblo Revolt.  After the Spanish Reconquest of 1692, Taos Pueblo continued armed resistance to the Spanish until 1696, when Governor Diego de Vargas defeated the Indians at Taos Canyon.

During the 1770s, the Comanches of eastern Colorado repeatedly raided Taos.  However, in 1779, Juan Bautista de Anza, governor of the Province of New Mexico, led a successful punitive expedition against the Comanches.

U.S. territory and statehood  Mexico ceded the region to the U.S. in the Treaty of Guadalupe Hidalgo after the Mexican-American War.  After the U.S. takeover of New Mexico in 1847, Hispanics and American Indians in Taos staged a rebellion, known as the Taos Revolt, in which the newly appointed U.S. Governor, Charles Bent, was killed.  New Mexico became a territory of the United States in 1850 and reached statehood in 1912.  The English name Taos derives from the native Taos language, meaning “place of red willows”.

Taos Art Colony  Beginning in 1899, artists began to settle in Taos; six formed the Taos Society of Artists in 1915.  In time, the Taos Art Colony developed. Many paintings were made of local scenes, especially of Taos Pueblo and activities there, as the artists often used Native Americans from the pueblo as models in their paintings.  Some of the artists’ studios have been preserved, including the Ernest L. Blumenschein House, the Couse/Sharp Historic Site, and the Nicolai Fechin house.  Influential later 20th-century Taos artists include R. C. Gorman and Agnes Martin.

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