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Category Archives: Wines

Your 2007 Montelena Estate Cabernet Sauvignon

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For those of you who have ordered the 2007 Montelena Estate Cabernet Sauvignon through the Chateau - get ready.  This delicious wine will be sent out to you the week of March 7.  Look forward to an email with all the details.


New Estate Release coming to the Tasting Room

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Hold the date!  March 1st is the official release of our Estate wines; Cabernet Sauvignon 2007, Zinfandel, 2008.

2007 Zinfandel

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I’m tasting the 2007 Estate Zinfandel right now and thinking about how I’m going to miss this wine.  We’ll be releasing the 2008 vintage in March and the 2007 will be locked in the wine library.  With all of its bright red fruit, pepper and chocolate notes, the 2007 Zin is one of my favorites.  We should all buy a few more bottles before it goes away! 

I'm going to miss this wine...

SuperBowl Wrap-Up

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SuperBowl weekend brings many things to the forefront of our lives: a great sporting event, fun finger foods, parties with friends and family and, of course, the newest commercials. Normally, we fast-forward through the commercials to get back to our regularly-scheduled programming, but the SuperBowl is different – the commercials are part of the main event!  So this year, while enjoying unseasonably warm February weather (80 degrees!?), we sipped some Chateau Montelena Sauvignon Blanc with our  spicy chicken wings (an unusual but tasty pairing!) and soaked up the best commercials from the 2011 SuperBowl.  Our favorites, in no particular order:

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What was your favorite commercial of SuperBowl 2011?  And did you discover any unique food/wine pairings? We like those too.

Montelena Cabernet and Lamb Recipe

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It’s nearing spring, and many people like to enjoy lamb on Easter, or in my case, any day they’re lucky enough to get some.  Here is an easy, and delicious lamb recipe that pairs amazingly with our Cabernet Sauvignons. 

 3 cups pearl onions (I recommend using frozen)

4 stalks celery rough chopped

2 carrots rough chopped

Fresh thyme

10 cloves of garlic

Dried oregano



1 6-8 pound leg of lamb (bone removed)

½ cup flour

½ cup milk

2 cups beef or chicken stock

Bay leaf

Butchers twine

 Mince half of the garlic and rub the inside of the lamb.  Then sprinkle the inside with salt, pepper, thyme and oregano.  Use according to taste.  Roll leg up and tie with twine, (it’s ok if it isn’t completely even).  Preheat oven to 500 degrees.  Sprinkle more salt & pepper on exterior of the leg.  Place remaining garlic with a couple of bay leaves, the celery, carrots & pearl onions into to bottom of a roasting pan.  Place the leg onto the veggies, and pour stock into corner of the pan. 

 Cook at 500 degrees for 15 minutes, and then lower oven to 350 degrees for 90 minutes.  Place leg on a cutting board and let rest.  Strain off cooking liquid into a sauce pot.  Mix milk & flour until smooth.  Wisk into simmering cooking liquid, and season to taste.  Spoon sauce over each serving.

 Enjoy and I recommend serving with potatoes and asparagus.

Tuesday Winemaker Tastings

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Sit down with Winemaker Cameron Parry to sample a few of his  favorite wines, hand-selected for this special tasting, and perhaps even a barrel sample or two.  While these tastings are offered seasonally (Cameron is pre-occupied with harvest activities during the autumn months), this time of year tends to be ideal for visiting as it’s a bit quieter in the tasting room and you’ll have plenty of time to ask those burning questions about the winemaking process.   These unique opportunities to sit down and taste wine with our Winemaker are available on on the 2nd and 4th Tuesday of each month.  Click here for more information or to book your tasting.

Montelena Winemaker Cameron Parry

Keep in mind that Napa Valley tends to be less crowded during the winter months of January, February and March, so you’ll have no trouble getting that restaurant reservation.  We hope that’s all the motivation you need to come and see us soon.

Thanks for stopping by…

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Thanks to everyone who stopped by our table at ZAP yesterday! ZAP was a great success and a whole lot of fun. Most of all, thanks to all of the sponsors, organizers and volunteers for putting on yet another stellar event.

If you got a chance to taste our Zinfandel yesterday, tell us what you think. We would love to hear from you. We poured the 2006 Estate Zinfandel, the 2007 Estate Zinfandel and unveiled the soon to be released 2008 Estate Zinfandel.

To all you Zin fanatics out there, we’ll see you there again next year!

Come See Us at ZAP

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We’ll be pouring some of our favorite wines at the ZAP Zinfandel tasting event this weekend.  Come see us if you’ll be in San Francisco or if you can make it into the city for a very fun event.  Be sure to stop by our table and say ‘hello’ to our very own ZAP team: Connor, George and Matt.

Visit the ZAP website to purchase tickets.  We hope to see you at Fort Mason!

Montelena ZAP

The Wine You Didn’t Know We Had…

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Many people may not realize we make a few very special wines, in very special years, that are not regularly included in our lineup of Cabernet Sauvignon, Chardonnay,  Zinfandel and Riesling.  The year 2007 was one of those special years.  We harvested some amazing Petite Sirah grapes and recently released the 2007 Petite Sirah for your enjoyment.  It just maybe the perfect gift for that hard-to-please wine lover or for the Montelena fan who has everything.  It’s delicious now, but this wine will reward you after years of patience.

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Harvest 2010 Update

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We’ve heard a lot of speculation about this year’s harvest in the past few weeks and now that things are finally slowing down in our cellar, we’d like to share Chateau Montelena’s perspective on Harvest 2010.

Part I

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Stay tuned for more installments of our Harvest 2010 series.

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About Our Authors

George Blanckensee

An expert event planner and an avid basketball and sports fan, George can tell you about all the best off-the-beaten path eateries.

Kali Clark

A Napa Valley native, Kali returned to the area after a stint on the East Coast and can be found documenting the latest happenings at the Chateau. When not behind the camera, she likes to experiment in the kitchen, travel, and enjoy the outdoors

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