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2012 SC CH

Small Vines Wines 2012 Sonoma Coast Chardonnay

This post is a bit late, due to some re-configuring and redesigning of our new website and blog, as well as harvest and some vacation, but who is making up excuses.

We are proud to show off our second Wine of the Week honorable mention from Peg Melnik in the Press Democra with the 2012 Small Vines Wine Sonoma Coast Chardonnay!

This exceptional Chardonnay is 100% from our Barlow Homestead Vineyard. From obsessively tended vines, it expresses a distinct sense of place. It confidently delivers pleasing minerality with subtle richness.

We only have a handful of cases of the 2012 Sonoma Coast Chardonnay. Order yours today at

Press Democrat- Wine of the Week: Roederer Estate Brut

Wine of the Week: Scouting for the tastiest whites to celebrate summer’s end

Wine writer Peg Melnik had a blind tasting this week with a flight of white wines to relish the final days of summer. Bottlings included a broad range, from sparklers to chardonnays to sauvignon blancs. Our wine-of-the-week winner is the Roederer Estate, N.V. Anderson Valley Brut at $24.


Roederer Estate, N.V. Anderson Valley Brut, 12 percent alcohol, $24. ★★★★ An elegant sparkler with complex notes of pear, hazelnut and mineral. It’s light on its feet with great acidity. Impressive. A smart pick for the price.

Other impressive wines:

Iron Horse, 2009 Green Valley of Russian River Valley, Sonoma County Brut Classic, 13.5 percent, $40. ★★★ 1⁄2 This is a striking sparkler with great complexity and a seamless texture. It’s lush with notes of baked apple, brioche and nut. Nice mousse. Lingering finish. Outstanding.

Ousterhout, 2013 Redwood Ranch, Alexander Valley, Sonoma County Sauvignon Blanc, 13.5 percent, $22. ★★★ 1⁄2 A refreshing sauvignon blanc with a range. Its breath of flavors is what gives this wine its intrigue. Notes of grapefruit, mango, papaya and lemon peel. Bright finish. Tasty.

Small Vines, 2012 Sonoma Coast, Sonoma County Chardonnay,13.8 percent, $53. ★★ 1⁄2 A tasty chardonnay with depth. It has bright fruit, good minerality and crisp acidity. Seamless and complex.

La Crema, 2013 Monterey Pinot Gris, 13.5 percent, $20. ★★★ A tropical pinot gris with aromas of pineapple, apricot and lemon zest. Bright acidity. Nice length. A refreshing summer pick.

Bacon Stuffed Mushrooms

Bacon Stuffed Mushrooms

Bacon makes everything better. That is not an opinion, that is a fact. These savory, tasty stuffed mushrooms are filled with a mixture of bacon, cream cheese, and bread crumbs and are a perfect appetizer to pair with any of Small Vines Wines’ Pinot Noirs!

  • Prep Time: 0 minutes
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • 1 pound medium fresh mushrooms
  • 4 Bacon slices diced
  • 1/2 cup minced onion, or use part green onion
  • 2 tablespoons Minced fresh green pepper
  • 1 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 3 ounces Cream cheese, room temperature
  • 1/2 cup fine dry bread crumbs, plain
  • 1/4 cup Hot water
  1. Clean mushrooms, remove and chop stems; set aside.
  2. Fry bacon in a heavy skillet. Remove with a slotted spoon and set on paper towels to drain. In bacon drippings, saute onion, green pepper, and chopped mushroom stems until tender; drain. Add salt and pepper.
  3. Soften cream cheese; blend in cooked bacon and vegetables. Press mixture firmly into mushroom caps, mounding a bit. Place bread crumbs in a small bowl. Turn filled mushroom caps upside down and press gently in the bread crumbs to coat tops. Place in a 9 x 13 x 2-inch baking dish. Add hot water to pan and bake, uncovered, 20 to 25 minutes at 325 degrees.

Makes about 2 1/2 dozen stuffed mushrooms.

Pair with:

2012 Small Vines Russian River Valley Estate Cuvée Pinot Noir.

2012 RRV Estate Cuvée

This may be one of my favorite food pairings to showcase the significant versatility of our 2012 Russian River Valley Estate Cuvée Pinot Noir. It combines Pinot’s affinity for both the smoky flavors of bacon and earth-bound melodies of mushrooms into a delicious (and easy) appetizer. The often lighter-style, subtle tannins and juicy acidity give Pinot Noir a leg up when pairing with the likes of mushrooms, bacon and even onions. This appetizer is always a hit with the host and guests alike. It’s a snap to make, downright delicious and offers a great introduction to the basics of food and wine pairing when served alongside a slightly chilled glass of 2012 Small Vines Russian River Valley Estate Cuvée Pinot Noir.

Are you having a 4th of July party? Be sure to impress your guests this Friday with a memorable and tasty meal.

Here are three simple recipes to pair with a Small Vines Wines Russian River Valley Rosé of Pinot Noir.



Grilled Corn with Pesto

Grilled ears of corn take on a smokiness that pairs well with a garlicky pesto.



6 ears corn, husks and silks removed
½ cup olive oil, plus more for brushing
3 cups basil leaves
½ cup pine nuts, lightly toasted
5 oz. grated Parmesan
3 cloves garlic, peeled
Kosher salt and freshly ground black pepper, to taste


1. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Brush corn with oil and grill until kernels are slightly charred and tender, 8-10 minutes.

2. Purée ½ cup oil with basil, nuts, Parmesan, garlic, salt, and pepper in a food processor. Brush corn with pesto.

Serves 6



Classic Potato Salad

This cool, creamy potato salad is spiked with pickle relish and red onion. 



2 lb. small Yukon Gold potatoes, peeled and quartered
2 ribs celery, minced
½ medium red onion, minced
½ cup mayonnaise
2 tbsp. dill pickle relish
2 tbsp. finely chopped parsley
1 tbsp. yellow mustard
1 tsp. kosher salt
Freshly ground black pepper, to taste
2 hard-boiled eggs, chopped


Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.

 Serves 4-6



 Lexington Pulled Pork

In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.



4 tsp. sweet paprika
1 tbsp. dark brown sugar
1 tbsp. kosher salt
1 tsp. dry mustard powder
1 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. cayenne
1 bone-in, skinless pork shoulder (about 6 lb.)

3 cups ketchup
2 cups apple cider vinegar
2 cups water
2 tbsp. sugar
4 tsp. kosher salt
2½ tsp. ground black pepper
1½ tsp. cayenne


1. Make the rub: Mix paprika, sugar, salt, mustard, garlic powder, both peppers, and cayenne in a bowl. Rub pork all over with spice mixture. Let sit at room temperature for 1 hour.

2. Meanwhile, make the sauce: In a 4-qt. saucepan, whisk together ketchup, vinegar, sugar, salt, pepper, cayenne, and 2 cups water; bring to a simmer over medium-high heat. Cook, stirring, until slightly thickened, about 15 minutes; cool.

3. Prepare your grill using the kettle grillbullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor). Place shoulder on grill grate. Maintaining a temperature of 225°-275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook until a thermometer inserted in the thickest portion reads 190°, 4–6 hours. Remove shoulder from grill; let rest for 20 minutes. Shred pork, discard bones, and toss in a large serving dish with 1½ cups of the sauce. Serve with remaining sauce.

Serves 12

Recipe Credit:


Pair with:

Small Vines Wines 2013 Rosé of Pinot Noir

From obsessively tended vines in three of our outstanding Estate vineyards, this intentional Rosé is hand-selected slightly earlier and taken straight to the press. It is Bright, crisp, dry, and refreshing. This Rosé pairs perfectly with a summer day with friends, family and a barbeque.