In a just a few short weeks, we will be sitting down with family and friends to share a bounty of delicious food and wine to celebrate our blessings. We are very thankful for a great harvest, the dedication of the Kenefick Ranch family and your continued support.
The harvest of 2016 is officially underway! This morning we started harvesting our Sauvignon Blanc which yielded about 16 tons of grapes. Tom, Chris, and winemaker Kent Jarman were on hand and all were saying that the grapes looked and tasted fantastic! Needless to say, this is the most exciting time of the year in Napa Valley because we see all the hard work from the past year finally paying off. The reds have almost fully gone through veraison, the changing of color and full ripening of the grape, and should be following the whites into harvest in the next few weeks.
In late July the Kenefick’s took to the road to visit Idaho, Montana, and Wyoming. Starting at the Sun Valley Wine Auction, Tom, Caitlin, and Chris attended the gala dinner on the first night which raised $1.5 million for the Sun Valley Center for the Arts. After the gala, Caitlin and Chris managed to stay awake to close down the dance floor which I’m sure comes as no surprise to those who have met them. From Sun Valley Tom and Chris traveled to Bozeman, Montana for a few days of marketing which included restaurants in Big Sky and Livingston. The next stop on the adventurous road trip was to pick up Tom’s new toy, an 18 foot classic wooded canoe, from Swan Lake, Montana. The gentlemen at Morley Cedar Canoes did absolutely amazing work building a custom canoe from scratch for Tom which included the KR emblem on the bow of the canoe. After spending a few days on the cattle ranch in Montana, Tom and Chris started their journey to Jackson Hole for a few days in the market. Jackson Hole has always been one of the locations we are better known in and the boys will most likely be back in January to do some public tasting event. Stay tuned for dates when they get closer!
Although we are starting the busiest time of the year, Team Kenefick is still finding time to get out to events in the area. This coming Friday, Director of Sales Patrick Chapman and Chris Kenefick will be heading to a tasting for internet bloggers in Lodi. Amongst the many celebrations in the Valley that happen this time of year, Kenefick Ranch is excited to be a part of the Calistoga Wine Experience and the Calistoga Harvest Table both taking place in our hometown Calistoga in early September. If you are attending either event on September 10th or 11th, please make sure to stop by the tasting room and say hi!
Salud and here’s to a bountiful 2016 harvest!
3-4 lbs. tri-tip roast
4 garlic cloves, very thinly sliced
1/3 cup of kosher salt
1/3 cup black pepper
1/3 cup garlic salt
1 Tablespoon of Oregano
Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with the thinly sliced garlic.
Mix together salt, pepper, garlic salt and oregano. Cover the entire tri-tip with the rub. Refrigerate for at least an hour. Take the meat out of the fridge 20 minutes before grilling.
Preheat an outdoor grill for high heat.
Place the meat directly above the flame for 5-10 minutes per side (depending on your desired doneness) to sear the meat and lock in the juices.
Turn the grill down to medium heat and continue to cook for another 25-30 minutes (depending on desired doneness, thermometer should read at least 145 degrees F for medium rare). Let stand, covered loosely with foil for five minutes before slicing.
Serve with your favorite Kenefick red wine.
Every vineyard is a unique place, a complex mix of climate, grape varietal, topography, grape growing tradition, and even grower personality. Currently in the vineyard we are doing canopy management – ie: removing leaves from around the bunches and secondary shoots called laterals. This allows more sunlight on the bunches to help with the formation of full flavor profile at harvest time. We also hedge the rows to eliminate excess shoot growth which helps eliminate grassy flavors in the wine. Grape flowers are beginning to form on the vines and if pollinated correctly will provide a grape in the right conditions. Pollen grains from the male (stamons) will drift over to these bean-bag like ovaries 1/8" away and, wah laa, grapes are formed. As these grape bunches form we'll constantly monitor their growth and the vines balance to harvest.
Tom & Chris recently held a winemaker dinner at the San Francisco Yacht Club in Belvedere. This is the club that Tom raced a Soling for 15 years and the family still has a cruising sailboat in the harbor. The dinner had beautiful food pairings with four of our ranch wines (Pickett Road White, Sauvignon Blanc, Cabernet Franc & Pickett Road Red) as well as the two Kenefick 'halo's - Founder's Reserve and Doctor's Cuvée. The Founder’s Reserve was recently awarded a gold medal & the Doctor’s Cuvée a silver medal, in the San Francisco International Wine Competition. SINCE ITS INTRODUCTION in 1980, the (SFIWC) has been setting the standard for professional wine judging.
Tom is attending the annual meeting of the Neurological Society of America being held at the Powerscourt Hotel in Dublin, Ireland and then leading a group of 10 neurosurgeons and wives. On a 3 day tour & tasting journey to Bordeaux. Chateau Rothschild and Chateau Latour being two of the more noted stops. There’s a Kenefick connection here. . .Chateau Latour, who, in 2013, purchased our across the street neighbor’s, Araujo Estate (now re-named Eisele Vineyard Estate), is in contract with us for Kenefick Ranch fruit.
On the marketing front we'll be pouring our wines at the Oakland Wine Festival on Saturday, July 16th at Sequoyah Country Club in Oakland, CA. Visit www.oaklandwinefestival.com for more information. Tom, Caitlin & Chris are scheduled to participate in the Sun Valley Wine Auction on July 21-23rd. If you are attending be sure to come by our table. Additional information? www.sunvalleycenter.org/wineauction.
Enjoy wine from
30+ Calistoga wineries
Sample culinary delights by local
Chef Rick Warkel
Listen to live music by award-winning
Hot Club of San Francisco