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.
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