Pine Ridge Vineyards

Winemaker Michael Beaulac joined the winery in 2009, bringing with him more than 20 years of experience (first at Murphy-Goode, then Markham Vineyards, then St. Supery). He has a detailed interest in matching the proper cooper and barrel with each wine. “When you go to a new winery, you have to learn the vineyards, but also which barrels work with the fruit. When you match correctly, it lifts the fruit. You don’t want to taste the oak,” he says. He adds that currently, he’s most proud of the winery’s Napa Valley Cabernet Sauvignon (2009; dark fruit, medium tannins, a hint of anise on the nose), made from estate fruit and his first vintage there. “It has the intensity and depth of flavor I like.” Both it and the Fortis (the flagship Cabernet) blend fruit across appellations in which the winery has vineyards (though not always all five).

Visitors are welcome without an appointment to take part in a signature tasting, consisting of an introduction to the winery’s Cabernet Sauvignons and white wines; or the appellation tasting, which focuses on its more appellation-specific wines. By appointment, you can enjoy a terrace tasting, which is a self-guided adventure featuring five wines paired with artisan cheeses and charcuterie on the winery’s canopied terrace (with a view of the Stags Leap Palisades). Those looking for a more detailed and intimate food and wine experience will definitely want to make a reservation for the popular 5×5 tasting, a private tasting for groups of up to 10 featuring gourmet pairings prepared by Chef Janet Sheehan. We’ll focus on that one here.

The 5×5 tasting begins in the main tasting room, where you’ll be treated to a taste of Dijon Clones Chardonnay (Carneros; citrus/pear nose with good acidity; smooth and elegant mouthfeel with a long finish). Next, you’ll tour the extensive caves, where sometimes a barrel taste is in store. The tour will lead you to Cellar 47, where you’ll be seated for a tasting of wines from each appellation with seasonal food pairings. This is where you really get to see and taste the different appellations (each wine label shows the vineyard where it originates). The amount of food is enough for a light lunch or an in-between-meal luxury.

Our tasting began with the 2008 Rutherford Cabernet Sauvignon (fruity, dusty nose with bright red fruit and a hint of spice) paired with breasola-topped crostini, truffle oil and aged gouda. “The Rutherford properties are all on the west side of the valley, near Whitehall Lane. Most fruit for this wine came from the top of the hill, where it ripens quickly and is often our first to harvest,” says Beaulac.

The 2007 Oakville Cabernet Sauvignon (dark berries, cherries, anise and herbs; while the more masculine 2009 features cedar/black olive on the nose, firm tannins, and a tight structure) came with an herbed crepe with duck confit, watercress and fig jam, which brought out the hint of sweetness the wine exhibits.

The 2007 Howell Mountain Cabernet Sauvignon (earthy, velvety, classic mountain fruit, elegant; the 2009 has a sweet pea nose with dark fruit, minerals and big tannins—keep this one a while as it will definitely age well) was paired with braised lamb rillette on brioche—rich enough to hold up to this masculine wine. “There’s a feel to Howell Mountain,” says Beaulac. “The vineyard is at the top and it’s close to 10 degrees cooler there than on the valley floor during winter and 10 degrees warmer during summer. It rarely sees fog and it’s the vineyard manager’s favorite piece of property. The air is cleaner; it just smells different.” Thus the sweet pea nose, I’m thinking.

The 2008 Stags Leap Cabernet Sauvignon (dark berries, silky) comes from 47 acres in four different vineyards, including those surrounding Pine Ridge (which also has Cabernet Franc, Petit Verdot and “some amazing Malbec,” according to Beaulac). His 2009 has cocoa and black fruit elements and is 100 percent Cabernet Sauvignon aged in A.P. John American barrels  (“for mouthfeel”). It was paired with a Parmesan gougere (baked savory pastry) with pancetta, roasted tomatoes and arugula. 

The 2007 Fortis, the winery’s decadent Bordeaux-style blend (the 2009 is a blend of mostly Rutherford and Stags Leap vineyards, with “a bit of Oakville,” according to Beaulac; very approachable, silky, layered, lovely) was paired with a dark Belgian chocolate truffle with sea salt—a perfect finish to a wonderful tasting experience.