Dear Cellar Society Members,
I am wishing you all a spring season full of excitement, sunshine, and the simple pleasures that come with longer days and warmer weather. This time of year invites us outdoors—whether it’s picnics in the park, backyard gatherings with friends, or quiet evenings on the patio—and we hope our 1850 wines find their way into many of those special moments.
Here at 1850 Wine Cellars, spring is one of the most energizing times of the year. The cellar is alive with activity as we focus on bottling new vintages, carefully preparing each wine to share with you at its very best. Out in the vineyard, the first signs of the growing season are underway. Budbreak began early this year, marking the start of another promising vintage. It’s a time that reminds us how closely our work is tied to the rhythms of the seasons, and we’re excited for what’s ahead.
In this spring release, we’re proud to introduce two wines that capture both the vibrancy of the season and the signature character of 1850 Wine Cellars.
Our 2025 Rosé of Barbera from the Cardanini Vineyard in the El Dorado AVA is a true celebration of freshness. On the nose, it opens with a beautiful balance of floral and fruity aromatics—delicate, inviting, and full of life. On the palate, you’ll find juicy notes of orange peel that add a bright, refreshing twist, making this wine an ideal companion for springtime fare.
Complementing the rosé is our 2022 Zinfandel, a wine that brings depth and richness to the lineup. With its bold character and layered flavors, it’s perfect for those evenings when the air cools just enough to warrant something a bit more robust. This zinfandel reflects both the strength and elegance that we’ve found across the board in this vintage.
We are grateful to share these wines with you and to have you as part of the 1850 Wine Cellars community. Your continued support allows us to do what we love—craft wines that tell the story of each season and each harvest.
We hope this release inspires you to savor the season, gather with those you care about, and create new memories along the way.
Cheers!
Brian Darwazeh
Winemaker, 1850 Wine Cellars
2025 Rosé
Cardanini Vineyard, El Dorado
Cardanini Vineyard, El Dorado
TASTING NOTES
This mouthwatering rosé boasts cherry and floral aromatic notes, with a touch of orange peel zest. Lemony flavors with mouthwatering acidity lead the way upon first taste, smoothing out as the wine reaches the middle and back of your mouth where it lingers with juicy strawberry flavors.
WINEMAKING NOTES
This rosé was created by crushing barbera directly into the press. After the freshly liberated juice sat in contact with the barbera skins for about an hour, it was then separated from the skins by running a light press cycle. This juice was then settled clean and fermented using a yeast that brings fresh fruit character to the forefront of the finished wine.
AGING
AGING
This wine was held cold in stainless steel tank until it was bottled and saw no oak. Prior to bottling, a small amount of sauvignon blanc was added to enhance aromatic freshness. Enjoy now and through 2027 to enjoy this wine’s fruit-forward profile.
FOOD PAIRING
The bright, fruit-forward nature of this wine makes it a great pairing for antipasto, goat cheese, prosciutto wrapped melon, grilled seafood or veggies, shrimp tacos, herb-roasted chicken and caprese salad. For a light summer pairing, enjoy this wine with an arugula salad with strawberries and goat cheese.
2022 Zinfandel, El Dorado
TASTING NOTES
Ready to enjoy now with a broad, jammy fruit profile punctuated with pepper, cinnamon spice, and s’mores aromatics. The deeply concentrated aromatics will entice you to take a sip. You’ll taste plum and brambly dark berry flavors with medium bodied tannins concentrated on the mid palate with a peppery finish.
WINEMAKING NOTES
WINEMAKING NOTES
This zinfandel was harvested at full ripeness, when each cluster is fully ripe and there are no green berries present. The fruit was fermented using a combination of 50% whole cluster and 50% destemmed and crushed grapes, creating a dynamic interplay of structure and aromatics. The inclusion of lignified stems contributed to subtle notes of graham cracker and pepper, while the whole berries enhanced opulent, juicy fruit character. Meanwhile, the crushed portion provided deeper color, tannin, and flavor extraction, resulting in a richly layered wine with both intensity and nuanced complexity.
AGING
AGING
After fermentation, this zinfandel was lightly pressed then aged for 19 months in 100% new French oak. A small portion of petite sirah from the same area was blended in prior to bottling to give this zinfandel more depth of color and tannin. This wine was then aged in bottle for 20 months. It is ready to drink now upon its release in the spring of 2026!
FOOD PAIRING
FOOD PAIRING
Zinfandel is a versatile variety that can stand up to big and diverse flavors. Enjoy with charcuterie, sharp cheddar, aged Gouda, and blue cheese on your charcuterie boards, where it will play well with a bit of fig jam. For main course pairings you can’t go wrong with barbeque pork ribs, beef brisket, pulled pork sandwiches, grilled sausages, burgers and pork chops. Zinfandel pairs well any night of the week with pizza, lasagna, and pasta with hearty tomato-based meat sauces. For vegetarian or vegan dishes, try this zinfandel with a hearty chili with warming spices or roasted sweet potatoes with cinnamon. Don’t be afraid to try this wine with exotic spices and foods with a bit of a kick.
Ahi Cevice with Chipotle Aioli
Start to finish: 1.5hrs (20 mins active)
Servings: 8 as an appetizer or 4 as a main course
Servings: 8 as an appetizer or 4 as a main course
INGREDIENTS
Ceviche
• 16 ounces sushi grade Ahi Tuna, cut into ½- ¾ inch cubes
• 1 red onion, diced
• 1 jalapeño, finely diced
• 1 cup colorful cherry tomatoes, quartered
• 1 cup cucumber, diced
• ½ cup cilantro leaves, chopped
• 4 garlic gloves, minced
• 1 avocado, cut in ½ inch cubes
• 3 limes, juiced
• 1 lemon, juiced
• ½ teaspoon salt
• ½ teaspoon pepper
Chipotle Aioli
• 1 cup mayonnaise
• 1-3 tablespoons Chipotle in Adobo sauce
DIRECTIONS
To make the ceviche, mix all of the ingredients together. Refrigerate for 20 minutes, or up to an hour. The juice from the limes and lemon will “cook” the Ahi and turn it from bright pink to pale and opaque.
To make the ceviche, mix all of the ingredients together. Refrigerate for 20 minutes, or up to an hour. The juice from the limes and lemon will “cook” the Ahi and turn it from bright pink to pale and opaque.
To make the chipotle aioli, blend the ingredients together with an immersion blender or traditional blender.
To serve, place a mound of ceviche on a crispy tortilla, wonton, alongside tortilla chips, or in a parfait glass with a tortilla chip for garnish. Drizzle or place a dollop of the chipotle aioli on top of the ceviche for a perfect appetizer or main dish.
Pair with 1850 Wine Cellars Rosé wine.
