tag:blogger.com,1999:blog-91414312406425251572024-02-21T02:52:46.626-08:00Donum: A Pinot PerspectiveA celebration of the people and places whose paths intersect with the Donum Estate.Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-9141431240642525157.post-5901273371877777342012-10-18T13:46:00.003-07:002012-10-24T12:33:48.402-07:00Donum Harvest Draws to a CloseThe 2012 harvest at Donum Estate has come to a close. This season has been a gift. A sunny yet mild summer allowed for long hangtimes, and nice, fog-covered mornings here in the growing season's final days have allowed us to bring in cool fruit to the winery. It's an exciting vintage, and we wanted to share a small piece of our harvest with you.<br />
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<br />Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.com0tag:blogger.com,1999:blog-9141431240642525157.post-14255061043202680912012-08-02T10:27:00.002-07:002012-08-03T09:25:59.986-07:00Donum Estate's Summer Event Line Up<br />
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<span style="font-family: Calibri;">How did it turn into August already? That's the question
we've been asking - somewhat frantically - here at the Donum Ranch. Veraison
has spread across our vineyard, we're about two to three weeks ahead of last
year, and the vintage is shaping up nicely. </span></div>
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<span style="font-family: Calibri;">Change has been the theme of the summer, both inside
and<span style="mso-spacerun: yes;"> </span>outside of our vineyard. For some
details about the exciting additions to the Donum team and the Donum vineyards,
we invite you to check out our <a href="http://hosted-p0.vresp.com/463957/24ed7cbdc1/ARCHIVE" target="_blank">Summer Newsletter here.</a> </span></div>
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<span style="font-family: Calibri;">In addition to the ongoing changes, there has been an event
explosion on our calendars. August and September are shaping up to be some of
our busiest months, with our grand Pre-Release Open House and Sonoma County
Vintners' Taste of Sonoma as the headliners. Because we don't want you to miss
out on anything coming to your area, below is a highlight of the key<span style="mso-spacerun: yes;"> </span>Donum events:</span></div>
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<b>Donum
Pre-Release Event <br />The Donum Estate, Sonoma, CA</b><br />
<span style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">August 25, 2012 - Saturday, one-day
only <br />We'll be opening some of our 2010 Donum Pinot Noirs and Chardonnay, including a Special limited edition 10th Anniversary Pinot Noir. This casual, walk-around tasting is the in-house favorite for the Donum team. We have the pleasure of connecting one-on-one with our club and mailing list members, and they have the pleasure of accesssing special pre-release, allocation only vintages. We'll have passed and buffet-style small bites from <a href="https://www.ramekins.com/" target="_blank">Ramekins Culinary in Sonoma,</a> all designed to complement our Donum portfolio of wines. Email me at <a href="mailto:bgadke@thedonumestate.com">bgadke@thedonumestate.com</a> for more details.</span><br />
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<b>Taste
of Sonoma<br />MacMurray Ranch, Healdsburg, Sonoma County</b><br />
<span style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">September 1, 2012 -
11am - 4pm<br />MacMurray Ranch, Healdsburg, Sonoma County </span><br />
<span style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">We'll be celebrating the flavors of Sonoma County during this once-in-a-lifetime event
for oenophiles and foodies alike. Although the private winemakers' luncheon here at the Donum Ranch has already oversold, you can find us in the Reserve area at the Grand Tasting on Saturday and the live auction event on Sunday. You won't want to miss the Laube's 20 Favorite Producers Auction Lot, which includes our 2008 West Slope and 2009 East Slope Pinots. It's the only way to get your hands on either of these sold out, allocation only wines.<br /><a href="http://www.sonomawinecountryweekend.com/events_showcase.asp" target="_blank"><span style="color: #666666;">Event Info</span></a></span></div>
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<b>23rd
Annual Alpen Wine Festival<br />Squaw Valley, CA</b><br />
<span style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Sunday, September 2; 2 p.m. to 5
p.m.<br />Enjoy spectacular wines and live music at The Village at Squaw Valley.
For $40, friends can toast each other with vintages from more than 40 Northern
California vineyards, served in a crystal souvenir wine glass, or peruse the
silent auction room for great deals on wine, lodging packages and art. Proceeds
benefit Can Do MS.<br /><a href="http://www.squaw.com/things-to-do/events-calendar/24th-annual-alpen-wine-fest" target="_blank"><span style="color: #666666;">Event Info</span></a></span><br />
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<b>Family
Winemakers<br />Fort Mason Center, Festival Pavilion, San Francisco,
CA</b><br />
<span style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">September 9 - 10, 2012<br />The most
comprehensive event featuring renowned California wines and showcasing the state's
small, family-owned wineries. We have loved being a part of this special association of boutique wine properties. This is one of our favorite tasting events and we hope we see you there.<br /><a href="http://www.familywinemakers.org/tastings/tastings.cfm" target="_blank"><span style="color: #666666;">Event Info</span></a></span></div>
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</b>One event not on the calendar above, is the Winemaker Dinner we'll be co-hosting on Sept. 6th at <a href="http://www.fairmont.com/sonoma/dining/santerestaurant/" target="_blank">Sante Restaurant</a> at the luxurious Sonoma Mission Inn. We'll be joining another fabulous boutique property, Stone Edge Farms, and working with world-class Chef Andrew Cain to put together an amazing pairing menu. We'll post more details to our <a href="https://www.facebook.com/TheDonumEstate" target="_blank">Donum Facebook Page</a> over the coming weeks.<br />
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<span style="font-family: Calibri;"><span style="font-size: small;"><span style="color: black;">As spring transitions into fall, we'll also be gearing up
for harvest. Harvest is, by far,<span style="mso-spacerun: yes;"> </span>the
most important event that will be taking place here at our 147-acre Carneros
ranch - and at our Russian River and Anderson<span style="mso-spacerun: yes;">
</span>Valley properties. Our vineyards are the heart of Donum; nothing, not
even the high speed action of the Sonoma County Vintners' Live Auction,
eclipses the energy and excitement that builds as we get closer and closer to
bringing in our next vintage. Anne is walking the vineyards almost daily now.</span></span></span></div>
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<span style="font-size: small;"><span style="color: black;"><span style="font-family: Calibri;">We hope we'll have the pleasure of seeing our Donum friends
and family at some point in the coming months. To stay abreast of all the
events we have this summer and fall, click on the <a href="http://www.thedonumestate.com/Events.html" target="_blank">link to see our event calendar. </a></span></span></span></div>
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<span style="font-family: Calibri;">For all other inquiries, don't hesitate to visit our <a href="http://www.thedonumestate.com/index.htm" target="_blank">website here</a>. You can also contact Brooke at <a href="mailto:bgadke@thedonumestate.com">bgadke@thedonumestate.com</a>. </span></div>
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</span></div>Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.com0tag:blogger.com,1999:blog-9141431240642525157.post-8425467766544771782012-07-20T14:17:00.001-07:002012-07-20T14:17:29.776-07:00Into the East SlopeMid-July. The precipice of veraison. Green thinning completed. It's an exciting time in the vineyards here at the Donum Ranch. We hope you'll take a moment to step into our East Slope block with Anne.<br />
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To see our complete archive of videos, which takes you through a series of Donum seasons and vintages, click on our <a href="http://www.youtube.com/user/donumestate" target="_blank">You Tube Link.</a></div>
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To learn more about Donum Estate and our portfolio of single vineyard, estate grown Pinot Noir, visit <a href="http://www.thedonumestate.com/" target="_blank">our website</a> or email me at <a href="mailto:bgadke@thedonumestate.com">bgadke@thedonumestate.com</a>. </div>
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Cheers,</div>
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Brooke</div>
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<br /></div>Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.com0tag:blogger.com,1999:blog-9141431240642525157.post-82460665859740138432012-06-27T13:41:00.000-07:002012-06-27T13:41:40.450-07:00Summer with Donum EstateI don't know how it happened. I looked down at the calendar today and realized we're already in the thick of summer. Berry set started in our Donum vineyard in early June, and cluster set and size look great. The season is developing a little more slowly in our new Anderson Valley vineyard (more on that later), but we're excited by the progress there as well. Slow and steady wins the race, as they say.<br />
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The video below gives you a quick close up of June in the Donum vineyard. Three weeks have passed since it was shot, but Anne and winemaker Dan Fishman give you a nice overview of the developing summer season for the 2012 vintage. The ultimate takeaway is that everything - cluster set, berry size and canopy covers look healthy. As the summer progresses, Anne and the Donum vineyard team's goal will be to maintain that health and see fruit ripen evenly across all three of our vineyard properties. Each year offers its own unique challenges. I think it's important to note, however, that in pursuit of that goal, every vine in every one of our vineyards will receive the touch of a human hand at least eight to 12 times. <br />
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If you're interested in viewing additional videos, please visit our <a href="http://www.youtube.com/user/donumestate?feature=watch" target="_blank">You Tube</a> page for a complete archive. Anne offers refreshingly candid snapshots of growing seasons past and present.</div>
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For more information about our current portfolio of wines, please visit our<a href="http://www.thedonumestate.com/index.htm" target="_blank"> website</a> or email me at <a href="mailto:bgadke@thedonumestate.com">bgadke@thedonumestate.com</a>. I always enjoy hearing from our Donum friends and family.</div>
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<br />Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.com0tag:blogger.com,1999:blog-9141431240642525157.post-61802074127613422052012-06-10T13:29:00.000-07:002012-07-26T13:10:35.007-07:00Clam Pot & Pinot: 2008 Donum Carneros Estate and a Father's Day Menu from Wild Goat Bistro<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Calibri;">A few weeks ago Nancy DeLorenzo and a few friends came by
the <a href="http://www.thedonumestate.com/vineyards.htm" target="_blank">Donum Ranch</a> for a private tasting of our new vintages.<span style="mso-spacerun: yes;"> </span>The proprietor of the <a href="http://www.wildgoatbistro.com/wildgoatbistro/Home.html" target="_blank">Wild Goat Bistro</a>, Nancy
creates innovative salads, artisan pizzas and sharable small plates – piled
high with local ingredients – at her charming European-style bistro in the
historic Great Petaluma Mill. And she pairs them alongside selections from
her “carefully curated” wine list comprised of small production producers like
Donum Estate. If you ever get the chance to pull up a seat at the reclaimed
copper bar the looks out into the open kitchen, you won’t regret it.</span></div>
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<span style="font-family: Calibri;">As so often happens, Nancy’s brief stopover turned into a
wonderful late morning visit, complete with Pinot Noir and some nutty, not too
“sheepy” sheep’s milk cheeses. By the end of the morning, Nancy had picked up a few bottles, including our 2008 Donum
Carneros Estate Pinot Noir.</span></div>
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<span style="font-family: Calibri;">A few weeks passed and then this incredible Father’s Day
menu showed up in our inbox, complete with pairing notes. </span><br />
<span style="font-family: Calibri;"><a name='more'></a>Nancy told us she
comes up with many of her restaurant menus while tinkering in her home kitchen.
She has been serving this shrimp, Andouille sausage and clam pot as a special
for several weeks, however, she tweaked the original recipe to pair specifically
with the 2008 Carneros Estate Pinot. </span></div>
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<span style="font-family: Calibri;">This is a one pot dish that provides big flavors and
complexity. It’s a man’s dish. <i style="mso-bidi-font-style: normal;">Perfect
for the upcoming Father’s Day weekend. </i>Nancy suggests serving it in big
bowls on a newspaper covered table with plenty of napkins.</span></div>
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<span style="font-family: TT2B7t00;"><div align="LEFT">
<em>Ingredients:</em></div>
</span><br />
<div align="LEFT">
<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"><em>4 quarts of water</em></span></span><span style="font-family: TT108t00;"></span><br />
<span style="font-family: TT108t00;"></span></div>
<span style="font-family: TT108t00;"></span><br />
<span style="font-family: TT108t00;"><div align="LEFT">
</div>
</span><br />
<div align="LEFT">
<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"><em>1 lemon halved</em></span></span></div>
<div align="LEFT">
<em><span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;">1 bay leaf</span></span></em></div>
<div align="LEFT">
<em><span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;">2 teaspoons salt</span></span><span style="font-family: TT108t00;"></span></em><br />
<em><span style="font-family: TT108t00;"></span><span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;">1/4 cup crab boil seasoning (recommended Old Bay)</span></span></em></div>
<div align="LEFT">
<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"><em>1/2 bunch thyme, tied together</em></span></span></div>
<div align="LEFT">
<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"><em>1 medium onion, quartered</em></span></span></div>
<div align="LEFT">
<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"><em>1 head garlic, halved with skin on</em></span></span></div>
<div align="LEFT">
<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"><em>1.5 pounds new potatoes, small to medium size, cut in half</em></span></span></div>
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<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"><em>3 ears sweet corn, halved</em></span></span></div>
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<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"><em>1.5 pounds andouille, cut into 1-inch piece</em></span></span></div>
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<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"><em>24 littleneck clams, scrubbed (about 1.5 to 2 pounds)</em></span></span></div>
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<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"><em>2.5 pounds jumbo shrimp with heads and tails (20-24 depending on size, about 3-4 per person)</em></span></span></div>
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<em><span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;">
</span></span><span style="font-family: TT108t00;"> </span><span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;">Kosher salt</span></span></em></div>
<span style="font-family: TT2B7t00;"></span><br />
<span style="font-family: TT2B7t00;"></span><br />
<span style="font-family: TT2B7t00;"><div align="LEFT">
<em>Directions:</em></div>
</span><br />
<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"></span></span><br />
<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"><div align="LEFT">
<em>Fill a huge stockpot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than halfway. Squeeze the lemon into the water. Add the bay leaf, salt, seasoning, thyme, onion and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices. Taste it - don't be afraid to make it strong so some of the flavor can penetrate and get absorbed by the potatoes and other ingredients. Adjust seasoning with salt.</em></div>
<em>
</em><div align="LEFT">
</div>
<em>
</em><div align="LEFT">
<em>Add the potatoes to the pot to give them a head start, simmer for 20 minutes. Now add the corn and sausage; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil for 4 to 6 minutes until they open. Then toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 15 minutes. Serve in big bowls or drain and spread the shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or in a nice rounded bowl not to deep. Serve with plenty of napkins.</em></div>
</span></span><br />
<span style="font-family: TT2B7t00;"></span><br />
<span style="font-family: TT2B7t00;"><div align="LEFT">
<em>Pairing Notes, from Nancy:</em></div>
</span><span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"></span></span><br />
<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"></span></span><br />
<span style="font-family: TT2B8t00; font-size: x-small;"><span style="font-family: TT2B8t00; font-size: x-small;"><div align="LEFT">
<em>The 2008 Donum Estate Grown Carneros Pinot Noir is a versatile wine that can be enjoyed prior to dinner</em></div>
<em>
</em><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<em>and yet will continue to hold up and pair beautifully with this meal.This wine immediately brings out the spice in the broth and the smokiness of the andouille sausage. It doesn’t overpower the shrimp or corn, it just adds a nice overall support to the entire dish. The bay leaf picks up the earthiness and tea component of the wine while the beautiful fruit of the wine adds a sweetness to the corn and touches on the spices of the old bay seasoning. All in all, we and our guest enjoyed this food and wine pairing very much and hope that you will appreciate the beauty and versatility that this wine offers</em></div>
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</span><br />
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<span style="font-family: Calibri; font-size: small;">If you’re interested in learning more about the Wild Goat
<a href="https://www.facebook.com/#!/pages/Wild-Goat-Bistro/10150141018990623" target="_blank">click here</a>. To learn more about or purchase our 2008 Donum
Carneros Estate Pinot Noir (a perfect, personal Father’s Day gift), <a href="http://www.thedonumestate.com/wines.htm" target="_blank">click here</a>
or contact me at </span><a href="mailto:bgadke@thedonumestate.com"><span style="color: blue; font-family: Calibri; font-size: small;">bgadke@thedonumestate.com</span></a><span style="font-family: Calibri;"><span style="font-size: small;">.<o:p></o:p></span></span></div>
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</span><br />
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<span style="font-size: small;"><span style="font-family: Calibri;">We wish all of our Donum friends and family a wonderful
Father’s Day weekend.<o:p></o:p></span></span></div>
<span style="font-size: small;">
</span><br />
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<span style="font-size: small;"><span style="font-family: Calibri;">Cheers,<o:p></o:p></span></span></div>
<span style="font-size: small;">
</span><br />
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<span style="font-size: small;"><span style="font-family: Calibri;">Brooke<o:p></o:p></span></span></div>
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</span></div>
</span><br />
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</div>Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.com0tag:blogger.com,1999:blog-9141431240642525157.post-29832191540792307292012-05-29T16:47:00.000-07:002012-07-26T13:11:05.486-07:00Grill Power: Donum Estate & The Bounty Hunter Talk Pinot and Pork<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuyrOpUF89dcVu4g9bwIZPajskMXu1w7J5bkrgSU0JsfuBOzDeqLNsTsRsPvGcR6POrwCkwmt8snz0FTU-r-2yZ-SxUMP_m60q_eI4QjByfGfB74dTLr78YpTrsHz5bLNgfW0lrVN4NM/s1600/BW-SmokedStLouisCutRibs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuyrOpUF89dcVu4g9bwIZPajskMXu1w7J5bkrgSU0JsfuBOzDeqLNsTsRsPvGcR6POrwCkwmt8snz0FTU-r-2yZ-SxUMP_m60q_eI4QjByfGfB74dTLr78YpTrsHz5bLNgfW0lrVN4NM/s400/BW-SmokedStLouisCutRibs.jpg" width="400" /></a></div>
Let me start by saying, as a Southerner, I’m a touch obsessed with barbecue,
be it North Carolina, sweet Texas or Memphis style. When I was first introduced
to downtown Napa’s Bounty Hunter BBQ, which is run by Tiburon native Will
Wright (pictured below, with his grilling tongs), you can imagine my wariness. A California boy – and a former investment
banker – who knows his way around a smoker?<span style="mso-spacerun: yes;">
</span><o:p></o:p><br />
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It turns out that Will, once the chef and now the GM at the Bounty Hunter,
has done stints in some of California’s finest kitchens, including the French
Laundry. Will once told me that he’s always loved to grill, but he’s really
been able to perfect his craft at the Bounty Hunter. Since his promotion to GM,
Will doesn’t get his hands dirty in the kitchen as often as he’d like, but the
tradeoff is that he now spends more time finessing the incredible 400-plus
selection of wines they offer their guests.<span style="mso-spacerun: yes;">
</span><o:p></o:p><br />
<br />
Over the years, Will has become intimately acquainted with some of these
wines, including the lineup of Donum Estate Pinot Noirs. With grilling season
kicking into high gear, we thought it was about time for the California
Culinary Academy grad to take break from his grill and two Kamado smokers to
talk Pinot and pork pairings with Donum Estate.<o:p></o:p><br />
<a name='more'></a><br />
<br />
Below are some of his tips for creating Pinot-friendly barbecue menus:<o:p></o:p><br />
<br />
<b style="mso-bidi-font-weight: normal;">1. Ok, let’s start with the meat.
It’s the foundation, after all. Then, we’ll work our way up to the sauce. For
Pinot Noir, what are your top recommendations when it comes to cue? <o:p></o:p></b><br />
<br />
PORK, PORK AND MORE PORK!!! But wait it’s not that easy, the breed plays an
important role; my two favorites are Berkshire (also known as Korobuta in Japan)
and Duroc. <st1:place w:st="on">Berkshire</st1:place> pork is prized for
juiciness, flavor and tenderness; it’s pink-hued and heavily marbled. Its high
fat content makes it suitable for long slow cooking (BBQ) and high-temperature
cooking (Grill). At the BH we use Duroc which is clean and crisp. Its taste and
texture are polished and easy on the palate. Duroc pork is a standard, not too
fatty, not too lean, not too strong but certainly more flavorful than its
factory farmed cousins. After the breed it comes down to the cut of meat. I always
enjoy a nice double cut pork chop but pork butt and ribs are probably the most
commonly enjoyed. For the Donum Pinot I would say pairing it with an Apple wood
smoked double cut pork chop or grilled pork tenderloin would be the elegant way
to go!<o:p></o:p><br />
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt; mso-add-space: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2.The sauce, of course, is a little
trickier.<span style="mso-spacerun: yes;"> </span>What are some common mistakes
to watch for when it comes to pairing barbecue and Pinot Noir? (<i style="mso-bidi-font-style: normal;">i.e., a sauce that’s too sweet souring the
wine, etc</i>.)<o:p></o:p></span></b></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt; mso-add-space: auto;">
<span style="font-family: Calibri;">That’s
easy, stay away from too sweet and too spicy! A sauce can overpower the
delicate flavor of pork just as easy as it can overwhelm many Pinots. I always
recommend that our guest try the sauces first so they have an idea of what’s in
store. I’m also a firm believer that BBQ should be dry when it gets to the table,
if a guest wants to slather it in sauce that’s their prerogative but our custom
rubs we use impart huge flavor characteristics and that can be lost in a puddle
of sauce. Lastly, mustard/vinegar base sauces are a no no with pinot, the
acidity is just too high.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt; mso-add-space: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">3.Ok, then what should a person look for in
a sauce<span style="mso-spacerun: yes;"> </span>(what would make a sauce
compatible)?<o:p></o:p></span></b></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt; mso-add-space: auto;">
<span style="font-family: Calibri;">Smooth
and smoky with a touch of black pepper spice to bring out the spice in the
pinot. There are so many sauces on the market that I suggest trying a couple
totally different sauces and seeing where it goes. Many Q sauces incorporate
fruits in them, be careful these can be too sweet, there a lot of good Q sauces
out there but there are a lot of questionable ones to say the least, I guess it
all comes down to trial and error. <o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt; mso-add-space: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">4. For you, what would the ultimate Donum
Pinot and cue menu be? With, say, an older vintage like the 2002 Donum Carneros
Estate Pinot? <o:p></o:p></span></b></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt; mso-add-space: auto;">
<span style="font-family: Calibri;">The
'02 is very elegant, its rich fruit characteristics are followed by a soft subtle
sweet smoke which reminds me of an early morning camping, the campfire has gone
out but there is still that slightly sweet smoke wafting in the air. For that
reason I would pair it up with a grilled duck breast and coffee-molasses
"Q" sauce, the sweet and bitter combo of ingredients creates room for
the rich fruit to come in and balance out the equation.<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt; mso-add-space: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">And something younger, like our 2008
Carneros Estate Pinot? <o:p></o:p></span></b></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt; mso-add-space: auto;">
<span style="font-family: Calibri;">The
'08 is big, full of life and vigor, bright red fruit, clean lines with great
acidity! I would pair this up with a bourbon and peach glazed pork chop, the
alcohol and sweetness from the sauce will add depth of flavor when paired with
this Pinot while also cutting through the fattiness of the pork chop.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt; mso-add-space: auto;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">For more information about our 2008 Donum
Carneros Estate Pinot Noir, please <a href="http://www.thedonumestate.com/wines.htm" target="_blank">click here</a>. To receive a library allocation
of our 2002 Donum Estate Carneros Pinot Noir, which is available in extremely
limited quantities, please email me at </span></i><a href="mailto:bgadke@thedonumestate.com"><i style="mso-bidi-font-style: normal;"><span style="color: blue;">bgadke@thedonumestate.com</span></i></a><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">. </span></i></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">To learn more about the Bounty Hunter Wine Bar and its wine and food selections or to take a peek at the current Bounty Hunter catalog, click <a href="http://www.bountyhunterwinebar.com/" target="_blank">here </a>and<a href="http://www.bountyhunterwine.com/" target="_blank"> here</a>. Often referred to as the local clubhouse or winemaker watering hole, the restaurant is a happy hour favorite for wine industry alums, in large part because it has one of the largest by-the-glass wine selections around. The half sour pickles and pulled pork sandwiches aren't a bad draw either. And the ribs? Well, that's their claim to fame. </span></i></div>
<br />
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<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt; mso-add-space: auto;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Cheers and happy grilling,<o:p></o:p></span></i></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt; mso-add-space: auto;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Brooke<o:p></o:p></span></i></div>
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</div>Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.com0tag:blogger.com,1999:blog-9141431240642525157.post-4396918897247482172012-05-23T11:35:00.002-07:002012-07-26T13:11:22.705-07:00La Difference: Donum Estate and a Diversity of TastesA few weeks ago, Cath Henderson, the editor of <em>Classic Wine</em>, graciously sent us a wonderful article by writer Norman McFarlane. McFarlane and Anne, Donum's founder, had met several months prior, and the article, titled "A Wandering Palate for Pinot Noir," touches upon their introduction and McFarlane's impression of the Donum portfolio of wines. We wanted to post it here for two reasons. First, <em>Classic Wine</em> is one of South Africa's most elegant wine publications, and we genuinely enjoyed McFarlane's thorough description of Donum's genesis and wines. Second, McFarlane's article isn't solely focused on the Pinot Noirs of Donum Estate; the broader subject is the American palate, which is always a hot button topic among winemakers, critics and collectors.<br />
<br />
During one of our monthly team meetings, I brought up this article and its exploration of the evolving American palate and how it is influenced. The conversation that ensued was lively and opinonated, and it inspired us to invite Anne to offer her take on the subject. We hope you'll check back in for that Q&A.<br />
<br />
In the meantime, we hope you'll enjoy the following article. Although we can't say we agree with every element touched upon in the following pages, we can agree that the wine world would be much less rich if it weren't for the diversity of palates out there. As McFarlane says at the end of the "A Wandering Palate," <em>Vive la difference!</em><br />
<em><a name='more'></a></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIYirGW-KKCl4LxVwEPiWyrMuOmsJ0db0OLwvXv3-6TUSfwHUMXrjT8CYwNptUaj0pPUXZCaMAcg7pamKuMs68KyITpBYYMyHijKQprylFu9oWQZDmzDJ4VuEdk-AWvYRXE5hZgGgmdw/s1600/Pinot+Noir+pg4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIYirGW-KKCl4LxVwEPiWyrMuOmsJ0db0OLwvXv3-6TUSfwHUMXrjT8CYwNptUaj0pPUXZCaMAcg7pamKuMs68KyITpBYYMyHijKQprylFu9oWQZDmzDJ4VuEdk-AWvYRXE5hZgGgmdw/s640/Pinot+Noir+pg4.jpg" width="474" /></a></div>Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.com0tag:blogger.com,1999:blog-9141431240642525157.post-81428576579463762252012-05-11T21:18:00.002-07:002012-07-26T13:11:50.606-07:00Mother's Day Menu with Donum Estate and Chef Greg Cole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-pMG959Dq1R4ghFMr227KsmI3etr-9F2U-jXZXFnxa4F1K3ujg50rhfnYr8cJyja9CW1chyphenhyphenbNimOT_P4QyyofdIiJj4LcMErMx5eAo8WwfY9oqK5tDTbZNTPquX-73ig6IMmL2zQ4qs/s1600/DSC_0317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-pMG959Dq1R4ghFMr227KsmI3etr-9F2U-jXZXFnxa4F1K3ujg50rhfnYr8cJyja9CW1chyphenhyphenbNimOT_P4QyyofdIiJj4LcMErMx5eAo8WwfY9oqK5tDTbZNTPquX-73ig6IMmL2zQ4qs/s400/DSC_0317.JPG" width="400" /></a></div>
<span style="font-family: Calibri;">When we first dreamed up the idea of doing something fun and
special for Mother’s Day here at Donum, we knew world class food and wine would
have to play a role. Which is why we decided to reach out to Chef Greg Cole,
the executive chef and owner of <a href="http://www.celadonnapa.com/" target="_blank">Celadon and Cole’s Chop House</a> in downtown Napa.
We have been longtime fans of these two restaurant gems on the riverfront, and
Cole has been a loyal supporter and advocate for <a href="http://www.thedonumestate.com/" target="_blank">Donum Estate</a> as well. <o:p></o:p></span><br />
<br />
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<span style="font-family: Calibri;">Greg’s been turning out fresh, fusion dishes for over 15
years at Celadon, his award-winning restaurant tucked inside a converted 19<sup><span style="font-size: x-small;">th</span></sup>
century warehouse and surrounded by a lush green garden. When we asked him to
come up with a Mother’s Day menu appropriate for brunch of supper,
complimentary to our <a href="http://www.thedonumestate.com/wines.htm" target="_blank">2009 Carneros Estate Chardonnay</a>, and approachable for the
home chef, he didn’t bat an eyelash. A few days later, Cole offered us this
recipe for an oven-braised chicken sauté with linguine and Castelvetrano
olives:</span><br />
<span style="font-family: Calibri;"><a name='more'></a><o:p></o:p></span></div>
<br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: center;">
<a href="http://www.thedonumestate.com/downloads/technical_data/donum_09chard_techsheet.pdf"><b><i style="mso-bidi-font-style: normal;"><span style="color: #535353; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt; mso-fareast-language: JA; text-decoration: none; text-underline: none;">2009</span></i></b><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #535353; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt; mso-fareast-language: JA; text-decoration: none; text-underline: none;"> Donum Carneros Chardonnay</span></i></b></a><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt; mso-fareast-language: JA;"><o:p></o:p></span></i></b></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #535353; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt; mso-fareast-language: JA;">Estate
Grown</span></i></b><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></i></b></div>
<br />
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<br /></div>
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<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="mso-bidi-font-size: 12.0pt;">Oven Braised Chicken Sauté with Chardonnay<o:p></o:p></span></div>
<br />
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<span style="mso-bidi-font-size: 12.0pt;">Linguine with Tomatoes, Arugula and
Castelvetrano Olives<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 10pt;">1 <span style="mso-tab-count: 2;"> </span>Chicken<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">½ tsp.<span style="mso-tab-count: 2;"> </span>Kosher Salt<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">pinch<span style="mso-tab-count: 2;"> </span>Black Pepper, fresh ground<o:p></o:p></span></div>
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<span style="font-size: 10pt;">1 Tblsp<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Olive
Oil<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">1 each<span style="mso-tab-count: 2;"> </span>Onion, medium dice<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">½ tsp.<span style="mso-tab-count: 2;"> </span>Kosher Salt<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">¼ tsp.<span style="mso-tab-count: 2;"> </span>Black Pepper<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">6 cloves<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Garlic,
thinly sliced<o:p></o:p></span></div>
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<span style="font-size: 10pt;">3<span style="mso-tab-count: 2;"> </span>Medium Tomatoes, diced (about 1 1/2 lbs. or 2
cups)<o:p></o:p></span></div>
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<span style="font-size: 10pt;">1 Tblsp<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Rosemary,
fresh chopped<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">2 tsp.<span style="mso-tab-count: 2;"> </span>Oregano, fresh chopped<o:p></o:p></span></div>
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<span style="font-size: 10pt;">¼ tsp.<span style="mso-tab-count: 2;"> </span>Thyme, fresh chopped<o:p></o:p></span></div>
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<span style="font-size: 10pt;">1 cup<span style="mso-tab-count: 2;"> </span>White Wine<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">½ cup<span style="mso-tab-count: 2;"> </span>Olives, Castelvetrano variety*, Pitted<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">1 cup<span style="mso-tab-count: 2;"> </span>White Wine<o:p></o:p></span></div>
<br />
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<br /></div>
<br />
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<span style="font-size: 10pt;">-cut chicken up into pieces,
season with ½ tsp. salt and pinch of black pepper<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">-heat olive oil in a sauté
pan, add chicken and cook turning until golden brown <o:p></o:p></span></div>
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<span style="font-size: 10pt;">-remove the chicken from the
pan<o:p></o:p></span></div>
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<span style="font-size: 10pt;">-add the onion and cook until
transparent<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">-while the onions are
cooking, add ½ tsp. of salt and ¼ tsp. of black pepper<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">-add garlic, rosemary and
oregano, cook for two minutes<o:p></o:p></span></div>
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<span style="font-size: 10pt;">-add the white wine,<span style="mso-spacerun: yes;"> </span>bring to a boil and reduce by half<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">-add tomatoes and olives,
bring to a simmer<o:p></o:p></span></div>
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<span style="font-size: 10pt;">-arrange the chicken in the
pan and cover<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">-place in a preheated 350 F
oven for approximately 20 minutes until chicken is cooked through<o:p></o:p></span></div>
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<span style="font-size: 10pt;">-while the chicken is cooking
bring a large pot of salted water to a boil<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">-following the box
instructions cook:<o:p></o:p></span></div>
<br />
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<br /></div>
<br />
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<span style="font-size: 10pt;">1 lb.<span style="mso-tab-count: 2;"> </span> Linguine (any desired pasta will work fine)<o:p></o:p></span></div>
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<br /></div>
<br />
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<span style="font-size: 10pt;">-remove the chicken form the
pan and set aside in a warm spot to rest<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">-drain the pasta well, toss
the cooked noodles in the tomato pan sauce<o:p></o:p></span></div>
<br />
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<span style="font-size: 10pt;">-add <o:p></o:p></span></div>
<br />
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<br /></div>
<br />
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<span style="font-size: 10pt;">1 bunch<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Arugula,
rinsed, long stems removed<o:p></o:p></span></div>
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<br /></div>
<br />
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<span style="font-size: 10pt;">½ cup<span style="mso-tab-count: 2;"> </span>Parmesan Cheese, fresh grated<o:p></o:p></span></div>
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<br /></div>
<br />
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<span style="font-size: 10pt;">-toss the pasta and arugula
in the sauce to coat, arrange pasta and chicken on a serving plate<o:p></o:p></span></div>
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<span style="font-size: 10pt;">-top with fresh grated Parmesan
cheese and enjoy with a glass of Donum Estate Chardonnay<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="font-size: 10pt;">*</span><span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: Times; mso-fareast-language: JA;"> </span><span style="font-size: 10pt; mso-bidi-font-family: Times; mso-fareast-language: JA;">Castelvetranos are harvested young and cured in
lightly salted brine, which accounts for their bright green hue and meaty
texture. With a mild flavored that's both salty and sweet.<span style="mso-spacerun: yes;"> </span>Available at some gourmet stores, other
olives can be substituted.</span><span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: Times; mso-fareast-language: JA;"><o:p></o:p></span></div>
<br />
We wish you all a wonderful Mother's Day weekend.<br />
Cheers,<br />
Brooke and the Donum Estate Team<br />
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<br />Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.com0tag:blogger.com,1999:blog-9141431240642525157.post-5557577051885652552012-05-10T06:49:00.001-07:002012-07-26T13:12:53.745-07:00Mother’s Day With Donum Estate: Two Daughters. The Same Five Questions.<br />
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<span style="font-family: Calibri;">We mentioned yesterday that, as a special Mother’s Day
surprise, we asked the daughters of <a href="http://www.thedonumestate.com/people.htm" target="_blank">Donum founder and winegrower AnneMoller-Racke</a><span style="mso-spacerun: yes;"> </span>to sound off on what it was
like growing up in the vineyards of Carneros and Sonoma, their shared, yet
different, passion for the California landscape, and, of course, their mother's
influence in their lives. <o:p></o:p></span></div>
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<span style="font-family: Calibri;">Dorothe Moller Racke traveled from Germany’s Middle Rhine to
Carneros when she was just 12-months old. Today, the 32-year old wine industry
veteran runs the sales and marketing program for a unique winery and organic
estate known as <a href="http://stoneedgefarm.com/" target="_blank">Stone Edge Farm</a>. Hannah Gropman, now a teenager, was born and
is still being raised in California wine country. <span style="mso-spacerun: yes;"> </span>Although she’s never been into the “down and
dirty” side of growing and making wine, she has a maturity, both in her palate
and in her actions, that belies her 15-year age. Their personalities are as
vast as the age gap that sets them apart, but they do share a passion for the
science and art of the wine industry, thanks in large part to their mother,
winegrower Anne Moller Racke.</span></div>
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<span style="font-family: Calibri;">What follows are the girls’ unique answers to the same five
questions. </span><br />
<span style="font-family: Calibri;"><a name='more'></a><o:p></o:p></span></div>
<br />
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<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">In Dorothe’s words: <o:p></o:p></span></i></div>
<br />
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<span style="font-family: Calibri;">1.<span style="mso-spacerun: yes;"> </span>The lowdown.
Most of us have idealized visions of toddlers running between the rows of Pinot
Noir, with flying braids and dirt-stained apron dresses. What was it really
like growing up the daughters of a winegrower?<span style="mso-spacerun: yes;">
</span><b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;"><span style="mso-spacerun: yes;"> </span>Growing up with a winegrower on 1000 acres of
vineyards in your backyard was unique. When you are a child you take certain
things for granted. I remember looking out of my window at night and not being
able to see anything for miles.<span style="mso-spacerun: yes;"> </span>I could
see twinkling lights way off in the distance across San Pablo bay and thinking
I am going to live there.<span style="mso-spacerun: yes;"> </span>It was a bit
isolated where we lived.<span style="mso-spacerun: yes;"> </span>After having
gone away to college and spent years in San Francisco I have retreated back to
Carneros. I realize that this is such a magical place.<span style="mso-spacerun: yes;"> </span>The vast open vistas that one looks out at
are breathtaking and serene.<span style="mso-spacerun: yes;"> </span>I enjoy
the peacefulness and it reminds me of when I was a child roaming around.<o:p></o:p></span></b></span></div>
<br />
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<span style="font-family: Calibri;">2.<span style="mso-spacerun: yes;"> </span>What are some
of the best lessons you learned alongside your mom in the vineyard<b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">?<span style="mso-spacerun: yes;"> </span>The best lesson I learned from my mom was
to have respect for the land. She also taught me about Terroir, which is the
essence of wine.<span style="mso-spacerun: yes;"> </span>How site dictates
quality and that everything starts in the vineyard.<span style="mso-spacerun: yes;"> </span>To make great wine you have to have good
grapes and then get out of the way.<o:p></o:p></span></b></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3.<span style="mso-spacerun: yes;"> </span>Have these
lessons and this influence shaped your own passions and/or career choices?
How?<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">Growing up with my parents both working in
the wine industry has been a privilege.<span style="mso-spacerun: yes;">
</span>Being exposed to great people, food and culture made this a natural
choice.<span style="mso-spacerun: yes;"> </span>For me it is a lifestyle choice</span></b><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4.<span style="mso-spacerun: yes;"> </span>Ok, give us
the dirt. What is Anne like outside the vineyard?<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">Outside the vineyard my mom is extremely fashionable and
glamorous.<span style="mso-spacerun: yes;"> </span>She would never admit this
but I always laugh because I will catch her wearing beautiful diamonds when she
is gardening.<span style="mso-spacerun: yes;"> </span>It is somewhat of a
contradiction but that is exactly what makes it so charming and makes her so
unique.<span style="mso-spacerun: yes;"> </span>You may not believe she is a
farmer at a glance, but that is why they say don’t judge a book by its cover.<o:p></o:p></span></b></span></div>
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<span style="font-family: Calibri;">5.<span style="mso-spacerun: yes;"> </span>If you could
tell your mom anything on this Mother’s Day, what would it be? <span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">I would like to wish my mom a very Happy Mothers Day and
tell her that she is my best friend.<span style="mso-spacerun: yes;"> </span>I
am so grateful to have such a close relationship and will always cherish her.<o:p></o:p></span></b></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">In Hannah’s eyes:<o:p></o:p></span></i></div>
<br />
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<span style="font-family: Calibri;">1.<span style="mso-tab-count: 1;"> </span>The
lowdown. Most of us have idealized visions of toddlers running between the rows
of Pinot Noir, with flying braids and dirt-stained apron dresses. What was it
really like growing up the daughters of a winegrower?<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;"><span style="color: #4f81bd; mso-themecolor: accent1;">As a young child I never had a
vast interest in roaming the vineyards but more for taking sample sips of the
wine.<span style="mso-spacerun: yes;"> </span>I’d be given a child-size wine
glass that my mom would poor a small splash of pinot inside.<span style="mso-spacerun: yes;"> </span>I’d compare the different tastes and pick my
favorite.<span style="mso-spacerun: yes;"> </span>Sometimes I’d go along for the
ride in the orange tractor through the vineyards and test the grapes.<span style="mso-spacerun: yes;"> </span>But, my passion was always directed more
towards food and wine so getting down and dirty wasn’t what I enjoyed as
much.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></b></span></div>
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<span style="font-family: Calibri;">2.<span style="mso-tab-count: 1;"> </span>What are
some of the best lessons you learned alongside your mom in the vineyard<b style="mso-bidi-font-weight: normal;"><span style="color: #4f81bd; mso-themecolor: accent1;">?<span style="mso-spacerun: yes;"> </span>I’ve always seem to have had
a mature palate that was challenged with sophisticated foods.<span style="mso-spacerun: yes;"> </span>Funny that my favorite tastes were of French
champagne and Chateau d'Yquem.<span style="mso-spacerun: yes;"> </span>I would
also enjoy foods such as capers, olives and Brie for my snack.<span style="mso-spacerun: yes;"> </span>These foods were normal for me, but not your
average snack for my friends.<span style="mso-spacerun: yes;"> </span>I’ve been
blessed into a family with amazing food and wine so I never suffered in that
category.<o:p></o:p></span></b></span></div>
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<span style="font-family: Calibri;">3.<span style="mso-tab-count: 1;"> </span>Have
these lessons and this influence shaped your own passions and/or career
choices? How? <b style="mso-bidi-font-weight: normal;"><span style="color: #4f81bd; mso-themecolor: accent1;">My mom always thought I’d make a good saleswoman in the
wine industry like my sister.<span style="mso-spacerun: yes;"> </span>I enjoy
arguing and proving my point because kids are always right and the parents are
always wrong, right?<span style="mso-spacerun: yes;"> </span>I don’t see myself
being involved in the wine industry when I get older but neither did my mom or
my sister…so maybe I will.</span></b><span style="color: #4f81bd; mso-themecolor: accent1;"><span style="mso-spacerun: yes;"> </span></span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">4.<span style="mso-tab-count: 1;"> </span>Ok, give
us the dirt. What is Anne like outside the vineyard?<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;"><span style="color: #4f81bd; mso-themecolor: accent1;">Outside of the vineyards my mom is
just like the other moms; she’s always there for me from sports, to school and
other commitments.<span style="mso-spacerun: yes;"> </span>The difference with
my mom is the traveling and events that she does.<span style="mso-spacerun: yes;"> </span>During harvest, when she’s stressed, I try to
be extra good and lay off on the questions and favors.<span style="mso-spacerun: yes;"> </span>She’s always asking me to try out new wines
and compare just like when I was little, so I’m becoming a pro at testing and
spitting the wine.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></b></span></div>
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<span style="font-family: Calibri;">5.<span style="mso-tab-count: 1;"> </span>If you
could tell your mom anything on this Mother’s Day, what would it be<b style="mso-bidi-font-weight: normal;"><span style="color: #4f81bd; mso-themecolor: accent1;">?<span style="mso-spacerun: yes;"> </span>I’d like to recognize her for
her amazing accomplishments from becoming such a well-known winegrower to making it to the food and wine hall of fame.<span style="mso-spacerun: yes;">
</span>She achieved everything she’s done on her own and that is huge; she is
one of the strongest people I know and I have so much respect for that.<span style="mso-spacerun: yes;"> </span>She’s intelligent and an amazing role
model.<span style="mso-spacerun: yes;"> </span>I look up to her and hope to be
like her when I become an adult.<span style="mso-spacerun: yes;"> </span>Love
you mom, Happy Mother’s Day!<o:p></o:p></span></b></span></div>
We hope all of our Donum friends have a wonderful Mother's Day weekend. Check back tomorrow for a recipe from Celadon Chef Greg Cole. It's an easy, elegant dish, complemented by our <a href="http://www.thedonumestate.com/downloads/technical_data/donum_09chard_techsheet.pdf" target="_blank">2009 Donum Estate Chardonnay</a>. We just announced the last call for the 2009 vintage Chardonnay. If you haven't had the chance to enjoy this textured white wine, just a few cases remain. Email <a href="mailto:bgadke@thedonumestate.com">bgadke@thedonumestate.com</a> or <a href="http://www.thedonumestate.com/wines.htm" target="_blank">click here to scoop up the final bottles</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN20RjTTza8MvQRegkm9KiXjs1dP8KVVI2GLbsZl-7MlQ5vS2M-Hla1zb39AgQT1lIx7luZuKdS2uPv2Za4GArBe8AJB3sEOUFwQz-y2acDooG7B3fwDtlU0kxV367ntlYkDCkRANBcBo/s1600/vineyard_spring2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN20RjTTza8MvQRegkm9KiXjs1dP8KVVI2GLbsZl-7MlQ5vS2M-Hla1zb39AgQT1lIx7luZuKdS2uPv2Za4GArBe8AJB3sEOUFwQz-y2acDooG7B3fwDtlU0kxV367ntlYkDCkRANBcBo/s400/vineyard_spring2.JPG" width="400" /></a></div>Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.com0tag:blogger.com,1999:blog-9141431240642525157.post-23797497241082600452012-05-09T11:12:00.001-07:002012-07-26T13:13:36.549-07:00Mother's Day Special with Donum Estate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkQwH7MHTPMwSlVvSW8ZQFJHF09q-UwZ2HoRlz55YgFIloY0_ec68MRpzLGF14jmo9-33p-k8eEVaCXVQhfphIcblndoQjI2B3q97QaIEhuLZyUPrE04c6vEQdvjLodXqvEKI7Z1ENL8/s1600/amoller100701_290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkQwH7MHTPMwSlVvSW8ZQFJHF09q-UwZ2HoRlz55YgFIloY0_ec68MRpzLGF14jmo9-33p-k8eEVaCXVQhfphIcblndoQjI2B3q97QaIEhuLZyUPrE04c6vEQdvjLodXqvEKI7Z1ENL8/s640/amoller100701_290.JPG" width="640" /></a></div>
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<span style="color: black; font-family: Times, "Times New Roman", serif;">Out here on our Carneros ranch, when we think of Donum founder Anne Moller-Racke, we tend to focus on her 30-year dedication to farming the vineyards of Carneros and Sonoma. We celebrate her skill for world class Pinot Noir. On occasion, we forget that she has responsibilities outside of refining her Grand Cru model for Donum.</span><br />
<span style="color: black; font-family: Times, "Times New Roman", serif;"><a name='more'></a></span><br />
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<span style="color: black; font-family: Times, "Times New Roman", serif;">On those rare days when we all manage to come together at the table for a meal - or a cup of coffee and a croissant - our conversations tend to focus on reducing the risk of frost bite on new buds, the newest practices Anne discovered during a recent UC-Davis growers' conference, fine tuning the details for an upcoming wine club event, and barrel orders and blending trials. Running an intimate, small production estate like Donum requires a lot of time and attention, so it's only natural we would get tunnel vision. </span><br />
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<span style="color: black; font-family: Times, "Times New Roman", serif;">But Anne has a <em>not-so-secret</em> secret passion: her family. In fact, the only thing that trumps her devotion to Donum is the devotion and pride she has for her two daughters, Dorothe and Hannah. Not to verge on the overly sentimental - however, Mother's Day <em>is </em>nearing - but the Donum team wanted to surprise Anne with a unique gift. In celebration of Mother's Day, we asked her girls to sound off on what it was like growing up in the vineyards of Carneros and Sonoma, their shared, yet different, passion for the California landscape, and, of course, their mother's influence in their lives. </span><br />
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<span style="color: black; font-family: Times, "Times New Roman", serif;">
Dorothe Moller Racke traveled from Germany’s Middle Rhine to
Carneros when she was just 12-months old. Today, the 32-year old wine industry
veteran runs the sales and marketing program for a unique winery and organic
estate known as Stone Edge Farm. Hannah Gropman, now a teenager, was born and is
still being raised in California wine country. Their personalities are as vast
as the age gap that sets them apart, but they do share a passion for green,
growing things, thanks in large part to their mother, winegrower Anne Moller
Racke.</span><br />
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<span style="color: black; font-family: Times, "Times New Roman", serif;">
We asked both girls the following five questions: </span><br />
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</span><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>The lowdown. Most of us have idealized visions
of toddlers running between the rows of Pinot Noir, with flying braids and
dirt-stained apron dresses. What was it really like growing up the daughters of
a winegrower? <o:p></o:p></span></span></div>
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>What are some of the best lessons you learned
alongside your mom in the vineyard? <o:p></o:p></span></span></div>
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Have these lessons and this influence shaped
your own passions and/or career choices? How?<o:p></o:p></span></span></div>
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Ok, give us the dirt. What is Anne like outside
the vineyard? </span></span></div>
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>If you could tell your mom anything on this
Mother’s Day, what would it be?<o:p></o:p></span></span></div>
<span style="color: black; font-family: Times, "Times New Roman", serif;">
</span><br />
<span style="color: black; font-family: Times, "Times New Roman", serif;">We'll post their different - <em>very different </em>- responses tomorrow, and follow up with a Mother's Day recipe from Chef Greg Cole of </span><a href="http://www.celadonnapa.com/" target="_blank"><span style="color: black; font-family: Times, "Times New Roman", serif;">Celadon</span></a><span style="color: black; font-family: Times, "Times New Roman", serif;"> and </span><a href="http://www.coleschophouse.com/" target="_blank"><span style="color: black; font-family: Times, "Times New Roman", serif;">Cole's Chop House</span></a><span style="color: black; font-family: Times, "Times New Roman", serif;"> in Napa Valley. Greg designed a flavorful chicken saute to pair alongside our </span><a href="http://www.thedonumestate.com/wines.htm" target="_blank"><span style="color: black; font-family: Times, "Times New Roman", serif;">2009 Donum Estate Chardonnay</span></a><span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;">. It's a great Mother's Day brunch menu for the home chef. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DebvqFvpvQlj6r53qDJ2TbR1ZiVHkyoQ6RG8uGMIpjFeuxHxMO8gIfmGqj6rPfmAZi99DItzI0sBm5NYAehavkEZ5SKaTD-_fixKn9r_v0M3E9eeMM4VHoRht-n4AcymCOkQa5S6OoA/s1600/DSC_0317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DebvqFvpvQlj6r53qDJ2TbR1ZiVHkyoQ6RG8uGMIpjFeuxHxMO8gIfmGqj6rPfmAZi99DItzI0sBm5NYAehavkEZ5SKaTD-_fixKn9r_v0M3E9eeMM4VHoRht-n4AcymCOkQa5S6OoA/s400/DSC_0317.JPG" width="400" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif;"><span style="color: black;">As for the wine, the 2009 Donum Estate Chardonnay comes from 37-year old vine Wente Clone Chardonnay from our Ferguson Block in Carneros. We make only one Chardonnay under the Donum name, and it's a white designed to remind you that California Chardonnay can have texture, complexity and minerality.. We'll be raising a glass to Anne, and to all of our mothers, this Sunday. </span></span><span style="color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: black; font-family: Times, "Times New Roman", serif;"></span></span><br />
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<span style="color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: black; font-family: Times, "Times New Roman", serif;">Cheers,</span></span><br />
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<span style="color: #1f497d; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><em>Brooke</em></span></span><br />
<br />Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.com0tag:blogger.com,1999:blog-9141431240642525157.post-19414307599948938092012-04-25T09:45:00.000-07:002012-04-25T09:45:16.352-07:00Update from Anne: Donum Estate in SpringAfter more than a few inquiries about Carneros' unusually dry winter as well as the late March and early April rains, Donum's winegrower and founder, <a href="http://www.thedonumestate.com/people.htm" target="_blank">Anne</a>, decided to take us into our <a href="http://www.thedonumestate.com/vineyards.htm" target="_blank">Donum Ranch</a> vineyard to answer those questions. She also gave us a quick peek at the spring buds in our famous <a href="http://www.thedonumestate.com/downloads/accolade_sheets/TDE_accolades_2.22.12.pdf" target="_blank">East Slope</a> portion of blocks. Check out the video for a first-hand update.<br />
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The late rains have replenished the soils and reservoirs, and we're seeing even growth - what we strive for year after year - across the vineyard. The season has turned beautifully spring-y, with only the occasional spot of rain interrupting the warm, blue skies. In fact, those short bursts have kept our landscape remarkably fresh and green.</div>
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If you're interested in videos from seasons and vintages past, browse through our <a href="http://www.youtube.com/user/donumestate?feature=watch" target="_blank">YouTube archive here</a>. Anne has that unique ability to outline our farming practices in a manner that appeals to both the layman and the expert. <em>Fresh, approachable, honest and in depth.</em> </div>
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Cheers!</div>
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<em>-Brooke</em></div>
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<a href="http://www.thedonumestate.com/" target="_blank">http://www.thedonumestate.com/</a>Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.com0tag:blogger.com,1999:blog-9141431240642525157.post-50780903284360500112012-04-13T13:46:00.003-07:002012-04-18T14:48:57.187-07:00The New Tasting Room: Donum Estate Celebrates the Art of Wine with Kelley anne Dove at Vin Couture<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJsb5WsLEhEYTALEDcs9P2YHwRUlQatYpJ3ImbEWOUBYJ9vKaLn5yuXQS0bGc-x_ZGEQcil36H6V0uXjssbl0YCLPVGVTmJodM4yCIoZOSRaQ-OM_1dLOExczJvoWIhoQ7BaxdHYug-4/s1600/VinCouture+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJsb5WsLEhEYTALEDcs9P2YHwRUlQatYpJ3ImbEWOUBYJ9vKaLn5yuXQS0bGc-x_ZGEQcil36H6V0uXjssbl0YCLPVGVTmJodM4yCIoZOSRaQ-OM_1dLOExczJvoWIhoQ7BaxdHYug-4/s400/VinCouture+(4).JPG" width="400" /></a></div>
<span style="font-family: Calibri;">Tucked above the Harris Gallery overlooking the square in
downtown Healdsburg is <a href="http://www.vincouturelounge.com/?rnd=1369&m=1" target="_blank">a chic, private tasting lounge called Vin Couture</a>. Except for a small sign just outside the
door, there’s little decoration on the street advertising its location. And, as
you step up the worn, narrow staircase you’d never guess that you were about to
enter a gorgeously appointed, open and airy tasting room. <i style="mso-bidi-font-style: normal;">Silvery blue couches. Polished glass nesting tables. Rich, old wood
farm tables, and a constantly rotating collection of art on the walls</i>. It’s
a quiet room, a soft backdrop to highlight, rather than detract from, the
collection of wines being showcased there. Technically, you could call Vin
Couture a winery collective, a co-op of sorts, where seven or eight different
wineries are represented under one roof. Vin Couture, however, is a collective
like no other. <o:p></o:p></span><br />
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<span style="font-family: Calibri;">When we made the decision to partner with Vin Couture, we
loved the high touch, personal experience they offered their clientele. We
loved that the Vin Couture team treats every guest with the same genuine,
thoughtful attitude. We appreciated the meticulous care Kelley anne takes in
selecting each winery she represents on the floor. And we were struck by her
passion for even the smallest details. Appointments at Vin Couture are private,
although, when possible, the staff welcomes curious guests who wander in (or
up) from the street and invites them to enjoy a glass. Or two. </span><br />
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<span style="font-family: Calibri;">A few weeks ago, we took a moment to talk with Kelley anne
on her warm way with people, her slightly obsessive compulsive aesthetic tendencies
and how her professional life took shape before Vin Couture…in other words, all the ideals that first
inspired us to showcase Donum Estate wines at her Healdsburg lounge. Below are
the highlights from what started as a brief interview, but turned into one of
those wonderfully epic conversations fueled by coffee and green tea.</span></div>
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<span style="font-family: Calibri;">First and foremost, how do you select the wineries
represented in the Vin Couture portfolio?<b style="mso-bidi-font-weight: normal;">
<span style="color: #0070c0;">I select the wineries based on a few criteria. They
have to fit in the definition of couture, as we have defined it for the wine
industry. Couture means low production, high quality. That’s number one. In
addition, for each varietal represented on our menu, I want a handful of wineries
producing the same varietal but representing different regions, terroir and
winemaking styles. The idea is to offer guests diversity within the portfolio. <o:p></o:p></span></b></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;"><span style="font-family: Calibri;">With Donum, I was introduced to <a href="http://www.thedonumestate.com/people.htm" target="_blank">Anne </a>by the original
owner of Flowers, Tom Hinde. Anne came
up to Vin Couture for an initial meeting, and I was struck by her warmth as
well as her winegrowing style and her great passion for the vineyard work she
does. I call her a vineyard expressionist;
I was blown away by her deep knowledge of her craft. And the one of a
kind Pinot Noirs she makes represent that knowledge. They’re incredibly
layered, with a lot going on under the surface. I also loved that they were
each <a href="http://www.thedonumestate.com/vineyards.htm" target="_blank">unique to their vineyard</a>, that she really let each site speak through the
wine. <o:p></o:p></span></span></b></div>
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<span style="font-family: Calibri;">That sounds like a detailed process. How did this
detail-oriented persona develop? You have a strong entrepreneurial background.
Can you share a bit of your history? <b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">The first company I owned was called Details. At that
time there wasn’t a label for what I did, although essentially I orchestrated
large corporate events. It went beyond event coordinating to encompass large
scale productions. Over time it evolved into a more intimate personal event
coordinating program, focused on high end social events and large budget
weddings. It was a natural progression.</span></b><span style="color: #0070c0;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">And this business took place in the Palo Alto/Menlo
Park/Atherton region, if I’m not mistaken? <b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">Yes, then I moved to Healdsburg eight years ago. I spent
two years working in a few winery cellars before moving to the tasting room,
where I helped small wineries develop their VIP programs. At the time, the premise was based upon the
large winery model of selling to the masses through distribution programs. The
idea of a Direct-to-Consumer refocus, of selling more wine to a smaller
audience, and of increasing quality and building consumer loyalty was a new
concept for many small properties. This contract work inspired me to open Sips.
I essentially married my events and wine backgrounds and built very high end
wine country itineraries for private buyers. </span><o:p></o:p></b></span></div>
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<span style="font-family: Calibri;">How high end are we talking? <b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">Very. If a client wanted to dine in a
private cellar and then have a helicopter drop them in a private vineyard, I
made it happen. Until I started VinCouture, this was my absolute favorite
career move. My job was to please customers by designing one-of-a-kind
experiences, and I just loved it. </span><o:p></o:p></b></span></div>
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<span style="font-family: Calibri;">And then came the crash of 2008. <b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">It definitely caught me by surprise. The
bubble burst, and within a few weeks, I learned that the Sips business model
was no longer relevant for the travel and leisure consumer.</span><o:p></o:p></b></span></div>
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<span style="font-family: Calibri;">Shortly thereafter, you realized that you had been selling
large volumes of wine for these wineries (without taking a cut, by the way),
and while making these sales, you had also been qualifying their customers,
discovering their needs, wants and tastes. Instead of a traditional tasting
bar, you were offering them an experience. Wineries began to call you to teach
them what you knew. Your expertise became a hot commodity, and you began
developing wine immersion programs that brought wines to consumers during
private events, country club settings, etc. They became so successful that you
decided to “give them a roof,” as I’ve heard you say. And Vin Couture Lounge
was born. Is that a pretty accurate picture? <b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">You got it.</span></b><o:p></o:p></span></div>
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<span style="font-family: Calibri;">So tell me about the VinCouture experience<b style="mso-bidi-font-weight: normal;">. <span style="color: #0070c0;">A guest walks in, notices the elegant but inviting décor
and is greeted by a warm, engaged staff member. This place should feel alive,
and the experience should be customized to each person that walks in the door.
Once they’re seated, my staff is to make the guest understand that it is all
about them. Even the POS system I designed and invested in is made to translate
the needs and wants of each guest in a group directly to the kitchen. The experience is a back and forth, not just
a teaching session. <o:p></o:p></span></b></span></div>
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<span style="font-family: Calibri;">So, tell me about Vin Couture’s other program, Swirl after
6? <b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">Ok. So,
here you are in town with three girlfriends. Or, you’re on a date with your
husband. You’ve finished dinner, and want to head to a great lounge environment,
with live music. You can order dessert or a cheese plate and enjoy a glass of
wine…and, when you decide you love it, you can actually take two bottles or a
case of it home with you, and it’s priced at normal retail rather than a
restaurant mark up. That’s Swirl after 6. It’s a unique, engaging spin on the
traditional taste-to-purchase model, and it has become big with our local
crowd. </span><o:p></o:p></b></span></div>
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<span style="font-family: Calibri;">What are the biggest challenges you’ve hurdled in these
opening months? <b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">Opening
in December. That was not the original plan. I got tied up with the ABC, and
because I didn’t want the wineries to pay for the down time while I worked out
the details with the ABC, our opening was significantly delayed.</span><o:p></o:p></b></span></div>
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<span style="font-family: Calibri;">What’s the best part of your day?<span style="color: #0070c0;">
<b style="mso-bidi-font-weight: normal;">My time with the customer. I get antsy
when I’m tied up behind the scenes. I love directly connecting to the people
who come in our doors. The wineries come in close second. I really enjoy
building relationships with the winemakers and winery owners. <o:p></o:p></b></span></span></div>
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<span style="font-family: Calibri;">On a personal note, what is your own wine style? <b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">I had dinner with Anne, and I slipped and told her that
sparkling wine was my absolute favorite. (<i style="mso-bidi-font-style: normal;">she
laughs</i>) Sorry! In all honesty, I am a lover of all varietals, although
certainly not all wines.</span><o:p></o:p></b></span></div>
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<span style="font-family: Calibri;">Ultimate food and wine pairing? <b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">I’m a mood-based, sensation-driven wine
drinker, so it changes from day to day. That said, Cyrus has a magnificent
mushroom truffle risotto. That and a glass of Pinot…</span></b><o:p></o:p></span></div>
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<span style="font-family: Calibri;">And, if it’s not wine, it's…? <b style="mso-bidi-font-weight: normal;"><span style="color: #0070c0;">Either a Coors Light or a Gin and Tonic.
Non-alcoholic? Hands down, it’s milk.</span></b><o:p></o:p></span></div>
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<span style="font-family: Calibri;">Right now, Vin Couture showcases four Donum Estate Pinot
Noirs and Chardonnays: the 2008 Donum Carneros Estate Pinot Noir, the 2008
Donum Russian River Estate Pinot Noir, the 2009 Donum West Slope Pinot Noir and
the 2009 Donum Carneros Estate Chardonnay. <a href="http://www.thedonumestate.com/wines.htm" target="_blank">To learn more about these estategrown, vineyard-designated wines, click here</a>.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Curious about setting up your own private Vin Couture
tasting? Or, just plain curious about Vin Couture? <a href="http://www.vincouturelounge.com/Contact-Us?rnd=243&m=6" target="_blank">Click here for appointmentsand inquiries</a>.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">For any questions regarding private tastings here at our Carneros ranch or at Vin Couture, please email me (Brooke) at </span><a href="mailto:bgadke@thedonumestate.com"><span style="color: blue; font-family: Calibri;">bgadke@thedonumestate.com</span></a><span style="font-family: Calibri;">. I always
enjoy hearing from you.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfV5VP3iDeaLs2LlnmetjS-1acvU_BB6yNik04qtCMK5IkLlxX4mhSdL_-jFz4x12ZfyiEsLRnMKZ6j-AlED2JgVwltJ9wmjxqLWAaKePeBQkP9UsBY9PNIt8PUZLoY-8KME3DC5EJVV4/s1600/DSC_0298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfV5VP3iDeaLs2LlnmetjS-1acvU_BB6yNik04qtCMK5IkLlxX4mhSdL_-jFz4x12ZfyiEsLRnMKZ6j-AlED2JgVwltJ9wmjxqLWAaKePeBQkP9UsBY9PNIt8PUZLoY-8KME3DC5EJVV4/s400/DSC_0298.JPG" width="400" /></a></div>Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.com0tag:blogger.com,1999:blog-9141431240642525157.post-495824014506242232012-03-23T16:04:00.001-07:002012-06-27T11:15:39.504-07:00Dear Donum Estate Friends and Family,<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADu_LkJPaYy9U4_9GsuMvKrlD8mqgFvNT9wa5wRUVAiBnlIWC5lLSGIGc_Wsq9E0ZTZ9EIIVNMHrCETSHTwgjeCKXFp2QBVYtFTH_-_LtrrLWJESXkSMyN01DVf6UvoNMEfSO9XyEngI/s1600/DSC_0090.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADu_LkJPaYy9U4_9GsuMvKrlD8mqgFvNT9wa5wRUVAiBnlIWC5lLSGIGc_Wsq9E0ZTZ9EIIVNMHrCETSHTwgjeCKXFp2QBVYtFTH_-_LtrrLWJESXkSMyN01DVf6UvoNMEfSO9XyEngI/s200/DSC_0090.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4BHlWSpHB9LazUSCX-fdqwLw14h9ATEFfkKNl-phmJonwNM6wpHu74k74loEET-GpsZ4Cfaz-Q0Kan-AAaOE3sWsz7HbiTPKjh7MrT-SSFGx2MJdNVjwpaBGcA6pxXWxXsAHMYA9swVo/s1600/team9.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4BHlWSpHB9LazUSCX-fdqwLw14h9ATEFfkKNl-phmJonwNM6wpHu74k74loEET-GpsZ4Cfaz-Q0Kan-AAaOE3sWsz7HbiTPKjh7MrT-SSFGx2MJdNVjwpaBGcA6pxXWxXsAHMYA9swVo/s200/team9.jpg" width="200" /></a><br />
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<span style="font-family: Calibri;">When founder and winegrower Anne Moller Racke started Donum
Estate in 2001, her vision was to make very limited quantities of estate grown,
vineyard-designated Pinot Noir. When she started her <a href="http://www.ultimatepinot.com/" target="_blank">Ultimate Pinot Blog</a>,
alongside winemaker Kenneth Juhasz, her plan was to share frank discussions on
the daily ins and outs of growing and making Pinot Noir. They began writing in
2006. Their stories were vineyard and cellar driven – accounts of seasonal
changes and the challenges involved in “driving” all the elements and
sub-elements of “terroir” – soil, climate, topography…and rainfall, wind
patterns, fog, elevation, and exposure – to completion vintage after vintage. They offered intimate access to their
philosophies and practices. </span></div>
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<span style="font-family: Calibri;">In the last year, the blog has taken a back seat to the
demands of running a true vineyard estate, which expands far beyond the daily
care and nurturing of our vines. Life unfolds, you know? Then it twists, turns and stretches you in a dozen opposing directions. A few months ago, however, I suggested the
time had come to revive the blog<i style="mso-bidi-font-style: normal;">. Perhaps
we could touch upon all the facets of Donum Estate, all while celebrating the
Carneros and wine country community at large?</i> I half-stated,
half-asked. Anne looked at me, smiled
that wide, white smile of hers, and said, <i style="mso-bidi-font-style: normal;">That’s
a great idea. Why don’t you run with it?</i></span></div>
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<span style="font-family: Calibri;">Oh boy. Where would I
start?</span></div>
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<span style="font-family: Calibri;">The Donum Estate narrative is rich with seasons of growth,
both in and out of the vineyard. We don’t do what we do here alone. On any
given day we collaborate with artisans, sommeliers, chefs, serious collectors,
and wine neophytes to achieve our ultimate goal, which is not just to craft the
best Pinot Noir we can from fruit we’ve farmed ourselves, but to bring it to
your table as well. </span></div>
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<span style="font-family: Calibri;">It’s a serious undertaking, full of passion and romantic
ideals, sure, but founded on hard work and honest farming. Even those of us who
don’t spend our days among the vines have earned our fair share of callouses,
albeit some are more figurative than literal.</span></div>
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<span style="font-family: Calibri;">I look forward to sharing these stories. Our stories. Their
stories. And yours. At the end of the
day, we want this blog to be about the people whose paths intersect with Donum
Estate. Of course, our blog, much like our Facebook Page (if you’re not a fan you can
<a href="http://www.facebook.com/thedonumestate" target="_blank">click here now</a> and change your status) will also serve as an
excellent platform to stay abreast of upcoming events, discover the stories
behind our special wines and read about news from the wine world at large. </span></div>
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<span style="font-family: Calibri;">Stay tuned for news and notes!</span></div>
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<span style="font-family: Calibri;">Now, as I so often say in my emails and letters to you
all…Cheers and warmest regards,</span></div>
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<span style="font-family: Calibri;"><em>Brooke Cheshier Gadke</em></span></div>
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<em><span style="font-family: Calibri;">Director of Hospitality</span></em></div>
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<br />Donum Estatehttp://www.blogger.com/profile/08214683288872145734noreply@blogger.com0