February 24, 2020
by Bruce Neyers
We’ve long admired the work of James Suckling over the many years that he has been reviewing wines and writing general interest pieces on the wine business, so we were especially pleased to read his review of our 2017 Napa Valley Cabernet Sauvignon. It was published in his newsletter on February 14. Here’s what James had to say:
Neyers 2017 ‘Napa Valley’ Cabernet Sauvignon
“Solid density of fruit for this vintage with blueberry and blackberry aromas and flavors. Medium to full body. Flavorful finish. Linear line of tannins and fruit through this. Very fine. Drink in 2022 and onwards.” – James Suckling
Grapes for this new bottling of Cabernet Sauvignon came from the Oak Knoll AVA of the Napa Valley, an area in the southern reaches of the valley that has intrigued me for many years with its surprisingly cool weather and long growing season. The result in a vintage like 2017 is complete physiological ripeness and a corresponding increase in flavor and texture. We’ve included in the blend 5% Merlot from a vineyard in the equally chilly region of Coombsville, its neighbor to the southeast.
This is a generous and attractive wine that can be enjoyed now. On a beautifully mild Napa Valley evening last weekend, we downed a bottle with Barbara’s chicken pot pie, one of my favorite dishes. Both were delicious! (see recipe below)
We just began to sell this wine so it is now ready for immediate shipment. Please check with your local Trinchero Family Estates Representative for availability and pricing information. You’ll love it! Thanks.
Home-made Chicken Pot Pie, from Barbara Neyers
Serves 4 to 6
1 pound boneless chicken breasts
1 cup sliced carrots
½ cup chopped onion
½ cup sliced celery
1 cup frozen peas
1 cup small onions cooked and peeled
4 cups chicken broth
2/3 cup milk
1/3 cup flour
1/3 cup olive oil
2 9-inch frozen pie crusts, unless you make your own (ensure the ingredients specify they are made with butter)
Salt & pepper
- Preheat oven to 425 degrees
- Cook the chicken breasts in 1 to 2 cups chicken broth in a sauté pan. Cool and shred the chicken in pieces 1 to 2-inches long.
- Cook the onions in olive oil in a sauce pan until soft and translucent.
- Stir the flour into the sauce pan and slowly add the chicken broth.
- Add the sliced carrots and celery, and cook until soft.
- Add the milk, frozen peas, cooked onions, shredded chicken, then salt & pepper to taste. Keep warm.
- Put one thawed pie crust on the bottom of a 9-inch pie pan.
- Pour the hot chicken and vegetable mixture into the pan.
- Cover the pie pan with the top crust and seal the edges. Remove any excess dough. Make several small slits in the top crust for steam to escape.
Bake in preheated oven for about 30 to 35 minutes, or until pastry is golden brown and filling is bubbling.