Dear Cellar Society Members,
Happy Autumn! This year at 1850 Wine Cellars has a been a busy one, resulting in a year that has flown by so far. However, this is my favorite time of the year, and I hope that all of our Cellar Society friends and family are having a fruitful harvest season.
Speaking of harvest, we have been busy with crush here at the winery. We started harvest early this year, on August 6th to be exact. This early beginning of harvest was due to the early onset of the growing season that we experienced this year. We have seen great fruit quality coming in the door this year so stay tuned for future releases from the 2026 vintage!
We are very excited for the fall wine release that we are planning for you this quarter. The 2025 Chardonnay from the Baron-Carlsen Vineyard is part of this release and it is tasting great right now. This chardonnay was barrel fermented in 100% American oak and aged on the lees with occasional stirring to give this wine a round mouthfeel. This is a balanced take on an oaky and buttery chard that is still refreshing with fruit-driven flavors. This chardonnay will pair wonderfully with fall flavors.
The 2025 Barbera from the Cardanini Vineyard is also in this release. This is an easy drinking young wine with the natural acidity of barbera balanced with ripe fruit flavors that play well with its oak structure. I’m very proud of this wine and how it turned out and will be enjoying it throughout this fall season and into the Holidays.
A fan favorite, the 2021 Late Harvest Tempranillo from the Saureel Vineyard will also be featured in this release as it is tasting really nice right now. The touch of residual sugar in this wine makes it a versatile wine when it comes to food pairings. It holds up nicely to some spice and can be a great companion to decadent desserts as well.
It’s exciting to be able to spot-light wines all sourced from super local vineyards during this beautiful time of year in Apple Hill. We hope to be a part of your Autumn plans and that you all can make it to our Fall release party October 31st and November 1st.
Cheers!
Brian Darwazeh, Winemaker
2025 Chardonnay
Baron-Carlsen Vineyard, El Dorado
Baron-Carlsen Vineyard, El Dorado
TASTING NOTES
This chardonnay is ready for fall and winter with warm aromas of caramel green apple and popcorn. You will find flavors of dried apple slices and baking spice in this opulent chardonnay with lingering flavors of ripe peach on the finish. This medium-bodied wine is silky smooth and mouth-coating.
This chardonnay is ready for fall and winter with warm aromas of caramel green apple and popcorn. You will find flavors of dried apple slices and baking spice in this opulent chardonnay with lingering flavors of ripe peach on the finish. This medium-bodied wine is silky smooth and mouth-coating.
WINEMAKING NOTES
The Baron-Carlsen Vineyard has been the source of some wonderful wines that we have made over the years and the chardonnay from this vineyard is often a star. The fruit was hand-picked and arrived at the winery early in the morning. The grapes entered the press as whole-clusters, meaning still on the stems, and were gently pressed. The juice was then settled clean and transferred to American oak barrels for fermenting. After barrel fermentation finished, this chardonnay underwent a secondary fermentation that turns malic acid into lactic acid using a strain of bacteria that promotes a more buttery flavor. This chardonnay was also aged on its lees (the expired yeast cells) that were occasionally stirred into suspension to promote a rounder and fuller mouthfeel in the resulting wine.
The Baron-Carlsen Vineyard has been the source of some wonderful wines that we have made over the years and the chardonnay from this vineyard is often a star. The fruit was hand-picked and arrived at the winery early in the morning. The grapes entered the press as whole-clusters, meaning still on the stems, and were gently pressed. The juice was then settled clean and transferred to American oak barrels for fermenting. After barrel fermentation finished, this chardonnay underwent a secondary fermentation that turns malic acid into lactic acid using a strain of bacteria that promotes a more buttery flavor. This chardonnay was also aged on its lees (the expired yeast cells) that were occasionally stirred into suspension to promote a rounder and fuller mouthfeel in the resulting wine.
AGING
This chardonnay was barrel aged for 5 months, in the same barrels that it was fermented in, before bottling. This wine also has the structure to age nicely for another 5 years. More caramel and baking spice flavors will be forward at that time.
FOOD PAIRING
Pair with avocado, shrimp and corn tostadas for a beautifully balanced pairing. Butternut squash soup or roasted winter squash are perfect fall pairings. For a light and fresh pairing, we recommend enjoying this wine with a shaved fennel and citrus salad with cranberry vinaigrette and arugula. For a richer pairing, the sweetness of corn chowder tends to play perfectly with the flavors of chardonnay. Fleshy white fish such as halibut, crab cakes, clam linguini, or even pork tenderloin with apples all are great choices to pair with this wine.
Pair with avocado, shrimp and corn tostadas for a beautifully balanced pairing. Butternut squash soup or roasted winter squash are perfect fall pairings. For a light and fresh pairing, we recommend enjoying this wine with a shaved fennel and citrus salad with cranberry vinaigrette and arugula. For a richer pairing, the sweetness of corn chowder tends to play perfectly with the flavors of chardonnay. Fleshy white fish such as halibut, crab cakes, clam linguini, or even pork tenderloin with apples all are great choices to pair with this wine.
2025 Barbera, Cardanini Vineyard, El Dorado
TASTING NOTES
Our much-anticipated new vintage of barbera is a classic California rendition of this variety, with rich fruit aromas of cherry pie and flavors of ripe blackberry accentuated by baking spice and sweet tobacco. The classic acidity of barbera is present, balanced by hearty fruit flavors and a smooth finish.
Our much-anticipated new vintage of barbera is a classic California rendition of this variety, with rich fruit aromas of cherry pie and flavors of ripe blackberry accentuated by baking spice and sweet tobacco. The classic acidity of barbera is present, balanced by hearty fruit flavors and a smooth finish.
WINEMAKING NOTES
This barbera was picked ripe to balance out the natural acidity in the grape with fruit-forward flavors. At the winery, the berries were removed from the stems but entered the fermentation tank whole berry. A 48-hour cold soak took place prior to the start of fermentation to extract more color and flavors.
This barbera was picked ripe to balance out the natural acidity in the grape with fruit-forward flavors. At the winery, the berries were removed from the stems but entered the fermentation tank whole berry. A 48-hour cold soak took place prior to the start of fermentation to extract more color and flavors.
AGING
After fermentation, the finished wine was lightly pressed and then aged in 75% new American oak and 25% new French oak for 10 months.
This wine is made to be enjoyed within the first couple of years of its release in October of 2026.
After fermentation, the finished wine was lightly pressed and then aged in 75% new American oak and 25% new French oak for 10 months.
This wine is made to be enjoyed within the first couple of years of its release in October of 2026.
FOOD PAIRING
Pair without fear with barbecued ribs, pulled pork, smoked meats, pasta Bolognese, mushroom risotto or margherita pizza. In general, pasta with tomato based sauces will pair wonderfully with this wine. Smoky cheeses like smoked gouda, gorgonzola or aged Parmigiano-Reggiano will pair well.
Pair without fear with barbecued ribs, pulled pork, smoked meats, pasta Bolognese, mushroom risotto or margherita pizza. In general, pasta with tomato based sauces will pair wonderfully with this wine. Smoky cheeses like smoked gouda, gorgonzola or aged Parmigiano-Reggiano will pair well.
ABOUT THE VINEYARD
Located in Apple Hill, the Cardanini Vineyard is organically farmed and grows both barbera and zinfandel. The vines were planted in 2000.
Located in Apple Hill, the Cardanini Vineyard is organically farmed and grows both barbera and zinfandel. The vines were planted in 2000.
2021 Late Harvest Tempranillo, Saureel Vineyard, El Dorado
TASTING NOTES
Classic tempranillo aromas of dried fig, leather and cedar layer with subtle maple and graham cracker and lead to flavors of cherry and chocolate. Juicy sweetness, medium body, and smooth tannins make this wine almost too easy to enjoy.
WINEMAKING NOTES
We had a bit of uneven ripeness on this late harvest fruit, so we sorted at crush to remove overly raisined and dried out clusters. This wine fermented at 80˚F to maximize extraction from skins. Fermentation arrested at 1.8% residual sugar.
AGING:
Aged in a mix of used and new American Oak barrels for 18 months.
This wine is very drinkable now. The residual sugar and complex tannin structure will also continue to integrate in this wine over time and develop more nuance. Compare a bottle now to two years from now to find an intriguingly different wine.
FOOD PAIRING
This wine will surprise you and pair with savory, spicy, and sweet dishes! A rich, hearty chili balances this wine’s juicy sweetness perfectly. Barbecue slathered in BBQ sauce is certain to hit just right. Try s’mores with roasted strawberries to bring out all the best flavors with this wine, or just chocolate in general.
Grilled Shrimp, Corn & Avocado Salsa
Total prep and cook time: 45 mins
Servings: 8
INGREDIENTS
- Oil for frying
- 8 flour tortillas, cut into triangles
- 1 pound shrimp, peeled and deveined
- 2 avocados, diced
- 2 ears of corn
- 1/4 cup red onion, diced fine
- 1 cup tri-colored cherry tomatoes, quartered
- 1 jalapeño, diced (I like spice, so I do not seed the jalapeño)
- 1/3 cup cilantro, chopped, divided
- 3 lemons, juiced, divided
- 6 cloves garlic, minced, divided
- 4 tablespoons olive oil, divided
- 2 teaspoons cumin, divided
- 1 teaspoon chili powder
- 2 tablespoons butter, melted
Salt and pepper to taste
DIRECTIONS
Put enough oil in a frying pan so it is at least halfway full. Bring the oil up to 375°F. Fry the tortillas. Make sure they do not touch each other so that they can stay flat. They should cook in about 1 minute, 30 seconds on each side. The tortillas should turn golden brown when they are done. Remove the tortillas from the oil and place it on a flat surface lined with paper towels to absorb the grease.
Put enough oil in a frying pan so it is at least halfway full. Bring the oil up to 375°F. Fry the tortillas. Make sure they do not touch each other so that they can stay flat. They should cook in about 1 minute, 30 seconds on each side. The tortillas should turn golden brown when they are done. Remove the tortillas from the oil and place it on a flat surface lined with paper towels to absorb the grease.
Heat your gas or charcoal grill to medium high heat, 375-400°F.
In a medium sized bowl mix half of the garlic, olive oil, lemon, and cilantro together. Add the shrimp and let them marinate for 15 minutes. Do not let the shrimp sit longer because the lemon juice will cook them. In a small shallow bowl mix the melted butter with the chili powder and 1 teaspoon cumin. With a basting brush, baste the corn so it has a nice coat on all sides.
Remove the shrimp from the marinade and place them on the grill, cook for 2 to 3 minutes per side, until the shrimp is pink and opaque. Place the buttered corn on the grill and cook for 10 to 12 minutes, turning every couple of minutes, so they get char marks on all sides.
Remove both the shrimp and corn from the grill and let them cool. When the corn is cooled remove the kernels from the cob. Cut the shrimp into ¾ inch pieces and mix in a bowl with the corn, avocado, onions, tomatoes, jalapeno, cilantro, cumin, olive oil, lemon juice, garlic and salt and pepper. Let the salsa sit for 15 minutes to marry the flavors together.
Serve the salsa with chips and a glass of 1850 Wine Cellars 2025 Chardonnay.