(CALISTOGA, CA) - At Chateau Montelena Winery, sustainability is not merely a goal or initiative, it is an integral part of our DNA. Since the rebirth of Chateau Montelena Winery by Jim Barrett in the early 1970s, commitment to the earth has been paramount to the Montelena way of life. Therefore, we are pleased to announce our recognition as a 2017 ...
Read MoreWe gave you the opportunity to ask Bo Barrett anything about Bottle Shock and the Judgment of Paris. Turns out, you might be surprised by a few of his answers! ...
Read MoreFrom the mind of Krysta Moseley | Makes 6-8 servings Paired with our 2014 Calistoga Zinfandel Download a printer-friendly version INGREDIENTS 6 - Bone-in duck thighs 1 pint -Blueberries 1 cup - Prepared Blueberry bbq sauce: 1 - tbsp Chili Powder 1/2 tbsp - Onion Powder 1/2 tbsp - Garlic Powder 1 tsp - Salt 1/2 tsp - Pepper 1 cup - Ketchup 1/4 cup ...
Read MoreYou had questions, and Winemaker Matt Crafton has the answers! After gathering your questions across Facebook, Twitter, and Instagram, Matt chose his favorites to answer in this three-part series, dedicated to your curiosities around bottling our wines. ...
Read MoreCellarMasters, we are packing our bags (and wine) and coming to a city near you. This year, we are delighted to announce that our team will be bringing a little of the Montelena experience to the backyards of our dearest club members. This is the ideal chance for our CellarMasters to take advantage of their club benefits without having to ...
Read MoreA quick tour around the Montelena Estate, to see what's been happening during this wet winter season. ...
Read MoreRoasted Red Pepper Marinated Flat Iron From the mind of chef Krysta Moseley Paired with our 2006 Montelena Estate Cabernet Sauvignon This month in our newsletter we decided to show off an estate cabernet with a little more age and delicacy. Sometimes older wines can be a little harder to pair food with because you don’t want to overpower ...
Read MoreVineyard Manager by day, Dave Vella is a masterful chef of game birds and has shared with us his favorite way to prepare the Thanksgiving turkey. When cooking any wild game, always take into consideration that the meat has much less fat than domestic raised animals. Care must be taken to not overcook to dryness. The first step ...
Read MoreLike the old saying goes: When the Montelena Estate gives you a 1/4 ton of apples, you make cider. #notforsale ...
Read MoreIn 1855, following the Exposition Universelle de Paris, the French began the process of classifying their best vineyards in Bordeaux, creating a way to distinguish and thereby “brand” their terroir. Terroir is a major factor that encompasses the very real yet intangible elements that contribute to premium wine. These include soil (usually well-drained), sun aspect, the number of ...
Read More