This vegan recipe draws (loose) inspiration from feijoada, the national dish of Brazil—an intensely rich, meaty black bean stew often seasoned with tempero baiano and served with toasted cassava root, sliced oranges, and greens. Here, layers of smoky and herbaceous flavors in the...
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Grilled Flank Steak
Flank steak is a lean meat; therefore, the marinade and accompanying sauce are all-important. This recipe pairs very well with our 2017 Terra 9. The simple marinade with brown sugar helps to create a soft caramel sauce in the steak, enhancing the black cherries...
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Shaved Zucchini and Parmesan Salad

Ideal for a hot summer day, this salad features raw zucchini shaved into thin ribbons and tossed in a lemony dressing, with Parmesan, herbs, and some crunch from toasted nuts. Basil and pine nuts, or parsley and almonds, are each good options...
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Are you confused by the many types, colors, and flavors of rosé wine? Our sister Melinda Taplin was, until she spent a year in France and fell in love with Provençal rosé: dry, with gentle flower and fruit aromas.

Back home, she dreamed of making rosé in California. After years of work,...
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Lamb Chops with Persian Advieh & Minted Yogurt

Advieh literally means “spices” in Farsi, but also refers to a fragrant blend of sweet and savory spices frequently used in Persian rice dishes, grilled meats, and stews. Like all spice blends, the exact composition of advieh varies from...
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Recently, I was busy making dinner and rushed to my wine cooler to get a bottle of Cabernet that I thought would pair well with the beef I had cooked. When we were all ready, I opened the bottle at the table. BIG Mistake. The wine was too cold, and it tasted tight, with notes of rubbing alcohol. It...
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Crispy-Skinned Duck with Vietnamese Pistou

This recipe blends French and Vietnamese flavors in a hauntingly exotic herb & walnut pistou. The secret ingredient is Vietnamese fish sauce, which layers marvelous depth and umami without weighing down the mint- and basil-flecked...
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Thank you to everybody who has had us in their thoughts.

Harvest had wrapped up when the fire started and the wine is in a safe facility. Our property did not suffer damages. We did have to work off-site for a few days, but we are back to our schedule determined to continue on.

We are...
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While sharing a bottle of our wine with an esteem sommelier in France, we were meticulously describing our Cabernet Sauvignon. He stopped us and said, you do not produce a Cabernet, you produce a St. Helena.

Herein is the concept of terroir, hard to define but often interesting to explore....
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When Melinda Taplin was diagnosed with breast cancer over 10 years ago, her brother, a physician, connected her with Dr. Susan Love. It was often difficult to even articulate the questions Melinda wanted to ask her doctor, but Dr. Susan Love’s Breast Book provided guidance...
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Summer time, longer days, and more down time invite a good glass of wine. But what if you didn’t have your favorite wines shipped in the spring, and it’s already 90 degrees? You might be worried about “cooked” wine showing up at your doorstep.

We have good news. Shipping...
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Grilled Pissaladière au Fenouil

Like Melinda’s Rosé, this is a Napa Valley twist on a Provençal classic. Sweet, fresh fennel joins the traditional caramelized onions on this flatbread, melding seamlessly with the wine’s wild garrigue notes, and drawing out its fresh red fruit...
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