Shop Hilary’s Favorites for the New Year! Wine, Skiwear, Merch and more!
Hilary's Gift List
Shop Hilary’s Favorites for the Holidays! Wine, Skiwear, Merch and more!
Honoring Women’s History Month: Celebrating Leadership Excellence
As we reach the final days of Women’s History Month, and greet the first days of Spring, we’re taking this time to reflect on the women who play vital roles in our lives. For many of us in the valley, these are often women of the wine industry. More specifically for us, these are the women of our wineries here at the PlumpJack Collection.
10 Years in the Making with CADE Estate Winemaker Danielle Cyrot
10 YEARS IN THE MAKING | PlumpJack Collection of Wineries
10 Years in the Making with PlumpJack Estate Winemaker, Aaron Miller
10 YEARS IN THE MAKING | PlumpJack Collection of Wineries
10 Years in the Making, a decade of commitment to their craft
10 YEARS IN THE MAKING | PlumpJack Collection of Wineries
9 Ways to Say "I ❤️ You"
9 items you’ve gotta have for Valentine’s Day
A Valentine’s Day Dinner for Two
Carb Cakes | Filets | Choco-Strawberries
Juneteenth | Supporting Your Community
Today is an important day for the Black American community. We honor and recognize Juneteenth for its importance and significance in American history. It’s a day of celebration and community, but also a day to reflect on the meaning and historical nature of this time. Although we have come far since that dark period, there is still so much progress that needs to happen. We look forward to being a part of the work that needs to be done to end systemic racism in our society.
festivities and food are synonymous withJuneteenth
Support #BlackOwned Restaurants and Venues. Find a list of businesses right here in the bay area!
education and empowerment
of young black leaders in your community
Last year we partnered with the Hidden Genius Project, we love what they’re doing to train and mentor Black male youth in tech creation, entrepreneurship, and leadership.
support the black-owned business community
Shop locally or online through the Miriiya platform and app! A great way to find black-owned businesses across the country.
Visit Miiriya.com to learn more.
listen, learn and watch from black voices
Executive Producer Brenda Robinson, the newly appointed President of the Board of Directors of the International Documentary Association, tells the stories of Black America through the power of film.
Seven Ways to Mom's Day with PlumpJack
Gift mom a lifelong statement piece that will bring her the attention she deserves from PlumpJackSport + 20% off (sale automatically applied at checkout).
From one mother to another, CADE Winemaker Danielle Cyrot doesn’t disappoint with her bold, strong and complex wines, kinda like mom.
On Mother’s Day, we declare BALB’s Dad Hats as Mom Hats! New spring colors now available.
Make mom feel young again + take her to a bar for a fun and fruity cocktail(s), but no on actual Mother’s Day.
Check out Balboa Live every Tuesday + view hours at White Rabbit + Wildhawk.
Book your mom a Tahoe getaway at PlumpJack Inn – no dishes, no cleaning, no schedules – just hiking, dining, biking, relaxing and fresh mountain air.
Enjoy 30% off when you book by May 27.
Imagine a world where moms live healthier lives free from the fear of breast cancer.
Meet the Architect behind CADE and Odette Estate Wineries
A native of Guadalajara, Mexico, Juancarlos was influenced from an early age by his father, a mechanical engineer, and later by legendary modernist architect Luis Barragan, whose work is credited with bringing joy, vibrancy and a Mexican sensuality to the International Style.
Join us live
shop cade estate
Where it all began:
Juancarlos received his professional degree in architecture from the ITESO Jesuit University of Guadalajara, where he studied under Ignacio Diaz Morales - founder of the Tapatia school of architecture and an associate of Pritzker Prize-winning architect Luis Barragon - a connection he describes as an inspiration. Like his mentors, Juancarlos aspires to capture the spirit of people and place, through strategically-crafted, multi-sensual experiences that unfold in surprising ways.
After graduating and receiving his licensure in Mexico, Juancarlos practiced architecture in Guadalajara, bringing a fresh perspective to his work on affordable housing projects, which he credits with giving him a foundation in thinking creatively regardless of budget. He left Mexico to broaden his experience, and his architectural vocabulary. He travelled the world, practicing architecture in Canada (designing housing destined for Japan), and then in New York, before making the fateful decision to move to the San Francisco Bay Area. Through his travels, Juancarlos was able to directly experience architecture as tangible expression of a country’s distinctive way of life, as well as a means by which he could impact and improve the lives of those around him.
Big Things on the Horizon:
Before forming his own firm with Jarrod, Juancarlos worked with several of the wine country’s leading designers, laying the groundwork for a practice steeped in the relationships and community of the California wine country. Genuine and charismatic, he has built his practice on trust and collaboration, inspiring both his team and his clients to engage in creative thinking and ever-better design solutions.
Juancarlos cites the interplay between architecture and the land as one of his primary motivations for pursuing a career in architecture. A passionate advocate for organically sustainable design and building practices, he has built a well-deserved reputation for cutting edge design solutions at all scales and budget levels. Inspired by challenge, he constantly strives to push the envelope of design.
An avid outdoorsman, cycler, former surfer and tennis contender, his joy is design and his family.
PlumpJack COVID-19 Updates | December 2020
Dear Friends,
We continue to hold an immense amount of gratitude for our community that has supported us through the ups and downs of this year. With the latest stay at home orders now in effect throughout the State of California, we want to share an updated status of our businesses as of today, as well as upcoming holiday hours. We will continue to share updates via social media and email. Follow along on Instagram @plumpjackgroup for the most up-to-date information.
PlumpJack Collection of Wineries, Napa
PlumpJack, CADE, Odette & 13th Vineyard
All tasting rooms are closed until further notice. Our concierge team is available to assist with any wine orders over the phone at 707.690.1213 or via email at wineryorders@plumpjack.com. Shop online at store.plumpjackwinery.com.
In need of a last minute gift? Holiday shipping deadlines have passed, but consider gifting a Virtual Tasting, or a Truffle Shuffle Dinner with our Winemakers.
Follow along on Instagram
@PlumpJackEstate | @CADEEstate | @OdetteEstate | @13thbyCade
PlumpJackSport, Olympic Valley
PlumpJackSport is currently open daily from 9am–5pm at their new location in PlumpJack Squaw Valley Inn, just steps away from the Village at Squaw Valley. Per the most recent guidelines from the State of California and Placer County, in-store capacity will be capped at 25%. Face coverings are required to shop in store. Stay tuned for the launch of our new ecommerce website!
PlumpJack Wine & Spirits – San Francisco, Marina & Noe Valley
Both PlumpJack Wine & Spirits locations are open for pick up via online or phone orders, as well as delivery. At this time we are not allowing guests to shop in store. Current store hours are: Sunday 11am–6pm + Monday through Saturday 11am–7pm. Hours are subject to change around the holidays. Please visit plumpjackwines.com for the most up to date hours.
Follow along on social media: Instagram & Facebook
*please note: PlumpJack Wine & Spirits is a boutique retail wine shop. The store does not offer tasting experiences, nor is there any restaurant/dining experience.
Balboa Cafe, San Francisco
Balboa is open for delivery and pick-up Wednesday through Friday, 3:30pm–8:00pm and Saturday & Sunday from 11:30am–8:00pm. Balboa Cafe will be closed Thursday, December 24, 2020 through January 6, 2021.
Wildhawk Bar, San Francisco
Wildhawk is currently open for To-Go service Thursday through Sunday, 4pm–8pm. Visit wildhawksf.com to place your online order, or call 415.830.9444 to place an order for pick-up. Shop the Wildhawk Gift Collection for last minute stocking stuffers & tasty treats.
White Rabbit Bar, San Francisco
White Rabbit Bar is closed through January 3, 2021.
PlumpJack Squaw Valley Inn & PlumpJack Cafe, Olympic Valley
Due to the most recent stay-at-home order from the State of California, PlumpJack Squaw Valley Inn and PlumpJack Cafe are closed until further notice.
Forgery Bar & Verso Events Space, San Francisco
Closed until further notice.
The PlumpJack Gift Guide
Let's Get Cooking: Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce
Winemaker, Aaron Miller, and Director of Sales, Sandra Roberts happen to be some enthusiastic home chefs, so we went over to Sandra's kitchen to cook up one of their favorite meals to pair with the PlumpJack Chardonnay, Merlot, and Syrah! This is a cozy and comforting recipe for the holidays that will warm your spirits right up -- especially alongside a few splashes of this stunning lineup of wines. Get this 3-pack to have at your dinner table and get the recipe below!
INGREDIENTS
1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast
Salt
Freshly ground black pepper
4 tablespoons olive oil, divided
1/2 ounce (about 1/2 cup) dried porcini mushrooms, ground to a powder in a blender
1/4 cup (2 ounces) black-truffle butter, softened
1/4 cup all-purpose flour
1 lb crimini (baby bella) mushrooms, trimmed and quartered into wedges
3 cups beef stock or low-sodium broth, divided
1/2 cup chopped scallion greens
Special Equipment
Kitchen string; large heavy roasting pan; instant-read thermometer
TO DRINK
The PlumpJack Dinner Collection
2018 PlumpJack Reserve Chardonnay
2018 PlumpJack Merlot
2018 PlumpJack Syrah
Notes: Whole tenderloins can come in various stages of trimming, particularly those from big-box stores. Some still have the chain attached—a long, thin, loose muscle hanging onto one side of the tenderloin—which you'll want to remove and save for something like kebabs. (Either ask the butcher to do the honors or do it yourself.) Whether the tenderloin comes trimmed (a.k.a. peeled) or not, make sure there is no fat or silverskin left on the outside. If there is, remove it yourself with a sharp knife.
DIRECTIONS
Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
Heat oven to 350°F with rack in middle.
Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.
Watch the Video
We Love a Good Screw Cap: Q&A with Aaron Miller
Personally, I believe our wines bottled under screwcap are every bit as good, or even better, than the wines bottled under cork. In fact, when we submit samples to wine critics, we send screwcap. In the last six vintages, we have five Wine Advocate 100-point wines.
PlumpJack's Season of Giving is Here!
With the holiday season upon us, we want to remind you that there are many in our community who are still struggling to survive the negative financial impact of this pandemic. 2020 has been especially challenging, and during these last few months of the year, we need your help to reach our fundraising goals to provide financial support, essential care items and joyful memories to as many families as we are able to reach through our Season of Giving outreach efforts.
Let's Get Cooking: Chicken and Seafood Paella
INGREDIENTS
1 red bell pepper, sliced Julienne
2 cloves garlic minced
4 cups vegetable and chicken broth
2 tsp smoked paprika
1 tsp saffron
1 lb large shrimp
1 lb mussels
1 lemon cut into wedges
2 tbsp olive oil
6 chicken thighs or drumsticks
salt to taste
1/2 large onion chopped
2 cloves garlic minced
2 cups Bomba rice a short grained with a pearly white color and a uniform consistency (if not available you can replace for Arborio)
14 oz diced fire roasted tomatoes (1 can)
DIRECTIONS
In a large paella pan heat the olive oil over medium heat. Add the chicken, season with salt and pepper, then cook for about 20 minutes until the chicken is well browned.
Spread the chicken to the edges of the pan, then add the onion to the center of the pan, season with a bit of salt and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and red bell pepper and cook until blistered, add the fire roasted tomatoes to the pan and cook for a few minutes.
Add the smoked paprika, saffron, and quickly the broth, season with salt and pepper if needed. Add the Bomba rice to the pan and stir well.
Stir everything together cook for about 15 minutes or until most of the liquid has been absorbed by the rice.
Turn down the heat and stir the rice around a bit, you will notice the crust on the bottom of the pan, that is what you’re looking for. Arrange the shrimp, mussels, and clams over the rice, and cook for another 10 minutes or until the mussels and clams open up.
Watch carefully for the rice to start browning at the bottom of the pan and burn a bit. This is called Socarrat and it is the best part of the rice! But be careful to stop before the rice takes any burn flavor. If necessary, take out of the fire and cover with foil for a few minutes so the rice will absorb any leftover liquid.
Garnish with lemon wedges and serve in the Paella pan on the table (put a wooden board or thick dishcloth under the pan).
Pour your favorite vintage of CADE Cabernet Sauvignon for each guest, have a toast over the Paella for good health “Salud” and enjoy!
Modern Winemaking: Q&A with Jeff Owens
We sat down with Jeff Owens, winemaker at Odette Estate, to discuss the impact changing technology and climate change has on the winemaking process.
Let's Get Cooking: Pappardelle with Short Rib Bolognese
The holiday season is all about good food, great wine, friends and family. This is one of our Personal Wine Concierge, Anthony’s, favorite family recipe that goes back for generations in his family’s Italian heritage.
INGREDIENTS
FOR THE SAUCE
3 - 20 oz cans of San Marzano tomatoes
1 - 6 oz can of tomato paste
6 oz water
2 tbsp salt (more to taste)
2 tbsp pepper (more to taste)
6 cloves garlic, minced
1 bunch of celery, chopped
1 white onion, diced
4 large carrots, diced
8 leaves of fresh basil, chopped
3-4 lbs beef short rib
3 oz canola oil
4 oz red wine
Sugar (optional)
FOR THE PASTA
2 cups .00 pasta flour
3⁄4 cup fine semolina flour 4 eggs
1 egg yolk
Pinch of salt
1⁄2 oz olive oil
TO DRINK
2017 Adaptation Cabernet Sauvignon, Napa Valley
DIRECTIONS
TO MAKE THE PASTA
In your bowl make a well and add 4 eggs, turn the mixer on medium with a dough hook attachment. Add salt and once dough is slightly mixed together add olive oil slowly, and continue mixing and add extra egg yolk. Once the dough is fully incorporated, remove from bowl and place on floured surface. Slowly fold and kneed the dough folding it over and pushing it down. This will take about 5-8 minutes until dough is smooth and does not tear when folded. Let the dough rest for 30 minutes under a damp cloth (keeping the dough from drying out is essential).
Cut 2 inch pieces and flatten with rolling pin. Once flat enough, send through pasta sheeter until desired thickness (I used #4). From this point you can cut which ever noodle you like. I used a dough bicycle to cut wide pappardelle.
Let noodles dry for at least 20 minutes after cutting. Add to salted boiling water and cook for about 4 minutes.
Note: The water should be as salty as the sea
TO MAKE THE SAUCE
Add oil to the pot over medium heat, and let it heat up before adding the short ribs, fat side down. And increase the heat. Brown all sides of the short ribs and remove from the pot.
Add carrots, celery, onion, and garlic to pot and sauté until tender, add red wine and simmer.
Add tomatoes, tomato paste, water, and salt and pepper and simmer on low for 20 minutes.
With a hand blender, blend the tomatoes together with the onions carrots and celery, and add meat back to the sauce. Simmer, covered, for 30-45 minutes, stirring occasionally to make sure the sauce does not burn.
Pull out ribs and shred meat, adding it back to the sauce and continue to simmer for another 15 minutes.
Salt and pepper to taste.
Note: If the sauce tastes a little acidic (slight burn to the back of your throat) add a teaspoon of sugar to combat the acidity.
TO SERVE
Finish the plate off with shaved parmigiana Reggiano cheese and some chopped fresh basil to serve.
WATCH THE VIDEO
Climate Change vs. Winemaking
We sat down with Winemaker Danielle Cyrot of CADE Estate and 13th Vineyard, to chat about the effects of wildfires and climate change on the vineyards.