Jeff's Corner

Today we’re going to take a peek at the new 2017 Mosaic, but before we do, congrats once again to Jason and gang (more about them soon). We just brought back 14 medals from the Monterey Wine Competition, including a Platinum for our legendary ’18 Cabernet Blanc and Golds for the ’18 Riesling, ’17 Muscat Canelli, ’16 Bellissimo, and ’17 Cuvee Blanc. The rest were Silver, no Bronze.

Now, on to Kathy’s favorite wine (and she’s never wrong), our Bordeaux-style Mosaic. First produced in 2004, the 2017 is the 13th vintage of what is often one of my most favorite Grape Creek wines as well.

Jeff’s Corner

Everyone’s darling favorite, or favorite darling, is back. The 2018 Rose of Malbec has been released, and is in almost every employee’s glass after work these days. The 2017 stole the show all summer long last year, was often our best selling wine, and sold out quickly. We nearly doubled our production this year, so buy it up and drink it up!

Juliet:


"What's in a name? That which we call a rose

By any other name would smell as sweet."

Romeo and Juliet (II, ii, 1-2)


Is Juliet right? Or is she merely trying to ease Romeo’s concern regarding his surname of Montague. Would Silver Oak be equally attractive if its name was Snail Slime? Would GCV’s Cabernet Sauvignon/Syrah blend be more desirable named Prosperity?

Jeff’s Corner 2-15-19

I was surprised last week when Dougabie told me to write about the release of the 2018 Cabernet Blanc; it seemed like just a few months ago we were checking out the ’17. Well, guess what, that’s because it was. Alas, the 2017 has melted into legend, taking with it a Gold Medal from the SFCWC. Another great one, however, is on the way...

This is where I’m going to get on my soap box for a second when it comes to sweet wines being a matter of taste. Duh! It’s okay not to like them, but it’s really not okay to look down on them. I hate liver, but I don’t look down on people that (gasp!) love it. Besides, Jason and crew make damn good sweet wine!

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Enclosed. Remodeled. Upgraded.

Chef-inspired daily menu, fine dining Friday and Saturday nights, and a fabulous Sunday Brunch.

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