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Food Recipes with Wine Pairings
- Wild Salmon Chowder with EZYTGR Pinot Noir
- Whipped Feta dip with Old Love White Blend
- Sun-Dried Tomato and Feta white been dip
- Artichoke-Lemon Hummus
- Bruschetta with Black Olive Pesto, Ricotta and Basil
- Salmon Fra Diavolo with Mondeuse
- Drunken Lemon Cream Pasta w/Asparagus
- Sweet & Smoky Salmon Kabobs w/ Madfish Shiraz
- Lump Crab Corn Fritters w/ Creole Sauce
- Shrimp, Crab and Avocado Ceviche paired with Jacquère
- Spiced Salmon with Vin De Savoie Gamay
- Eggplant and beef Moussaka paired with Sisters Run Shiraz
- “Caesared” Salmon Salad Paired with Sister’s Run Chardonnay
- Sizzling Beef paired with Sister's Run Cabernet
- Poached Steelhead Trout w/ corn, zucchini topped with wine sauce
- Lamb Chops with Frizzled Herbs
- Baked Noodles w/Gremolata and Glazed Ham
- Beet and Goat Cheese Salad w/ Vouvray
- Mushroom French Dip with Cotes du Rhone
- Roasted Chicken Thighs & Onion and leek
- Balsamic Apricot Pork Chops
- Spaghetti Carbonara Portobella Mushrooms
- Pesto Meatball Pizza w/ Lovely Creatures Cab
- Puttanesca with Blackwater Omerta Carignana
- Buttery Shrimp w/Peas & Potatoes
- BBQ Chicken Bruschetta and Valravn Zinfandel
- Cilantro-Lime Steaks with Valravn Cabernet
- Cold Shrimp in Dill Cream Sauce and Madfish Sauv Blanc
- Grilled Eggplant Panzanella Salad with Garnacha
- Zucchini, Black Bean and Rice Skillet with Tempranillo
- Cilantro Lime Shrimp Scampi with Garnacha Bianca
- Salmon, Italian Style with Chianti
- Loaded Avocado Caprese Salad with Shrimp
- Chicken Mushroom Lazone
- Orange Roughy with Zucchini and Tomatoes
- Chicken Milanese with Herb Orzo Soup
- Classic Beef Stew with Elderton Shiraz
- White Bean & Sun Dried Tomato Gnocchi
- Braised Fish with Fennel in Puttanesca
- Clam Chowder with Bagueri Sauv Blanc
- Italian Wedding Soup with Bagueri Cab
- Black Bean, Corn, Butternut Squash Chili
- Cocoa-Spiced Steaks with red wine chocolate sauce
- Cauliflower Salad with Dill Ranch Dressing
- Spanish Style Shrimp in Chocolate Sauce
- Creamy Tomato Salmon Skillet paired with Quinta Nova
- Pork Chops with Roasted Strawberry wine sauce
- Classic Crab Cakes paired with Tricollis
- Crab and Cauliflower Gratin
- Moroccan pastilla pie with Zulal Areni
- Spiced Port Chops & Parsnips with Martellotto
- Jerk-Spiced Tilapia with Soaring Eagle Red Blend
- Chickpea & Beef Burgers w/ Whipped Feta
- Lemon-Herb T-Bone Steaks w/ L'Ecole Merlot
- Grilled Snapper w/ Marinated Charred Green Beans
- Scallps and Pesto Cream Sauce paired with Sauv Blanc
- Scallops With Carrot Cream And Basil
- Caprese Sliders with Chacras Malbec
- Grilled Salmon with Artichokes and Zucchini
- Red, Wine and Blue Burger paired w/Madfish Red Blend
- Chicken Piccata with Martellotto Chardonnay
- Marinated Sirloin Steaks
- Pork Banh Mi Burger paired with Gyotaku White Blend
- Mediterranean Yellow Fin/Ahi Tuna paired with Krasno Pinot Noir
- Spaghetti Carbonara paired with Krasno White Blend
- Coq au Vin with Cotes du Rhone
- Bourbon-Brined Pork Chops w/ Krasno Red Blend
- North African Pork Chops
- Creamy Carrot tart with Chenin Blanc
- Creamy Mushroom Chicken with Martellotto Malbec
- Loaded Potato Soup
- Scallops with tarragon beurre blanc
- Roots Remoulade with Smoked Salmon
- Chicken Piccata
- Grilled Steak with Mint Chimichurri
- Pan Roasted Salmon with barbecue beurre blanc
- Toasted Fennel Crusted Tuna w/ Rioja Red Wine Sauce
- Grilled Pork Tenderloin with Blackberries
- Green Gazpacho with vodka Shrimp
- Pork Chops with Radicchio & Pears
- Chipotle Shrimp sauce with Pasta
- Grilled Watermelon Lettuce Cups
- Summer Shrimp Scampi
- Pork Souvlaki
- Greek Style Meatballs with Skouras Aghiorghitiko
- Watermelon Salad with Feta and Mint
- Spicy Grilled Shrimp wth Sauteed Corn
- Maple Bourbon Glazed Pork Chops with Sweet Potato Mash
- Shredded Chicken Street Tacos paired with Mono Tempranillo
- Spanish Scampi with Carrots & Cumin paired with Diddly Bow Malvasia
- Grilled Lemon-Rosemary Chicken and Leeks
- Northwest Potato Poutine
- Beef Tenderloin with Blackberry Purée paired with Ryan Patrick Rock Island Cabernet
- Loaded Potato Soup with Chardonnay
- Spiced Pork Tenderloin with Sauteed Apples and Presqu’ile Pinot Noir
- Steak Chili with J.Wilkes Cabernet
- Cauliflower-Feta soup with J.Wilkes Pinot Blanc
- Chicken Schnitzel with Blaufränkisch
- Baked Seafood in Tomato Sauce with Cuvee Klimt
- Cod with Artichokes and Chickpeas
- Pork Penne with oranges & Walnuts
- Roasted Salmon Fillets with Crab Cake Topping
- Salmon with mushroom, butternut squash, spinach with red wine sauce
- Mexican Pizza with Yalumba Grenache
- Bacon Burger on Brioche Buns
- Grilled Asparagus Salad w/ Viognier
- Greek Scallops with Daou Chardonnay
- Glazed Grilled Chicken Thighs with Daou Pessimist
- Tomato-Butter Steak with Daou Cabernet
- Grilled Cauliflower Steaks with Pesto & Beans
- Roasted Beets w/ herbs and Feta
- Roast Chicken w/Sauce Chasseur paired with Slo Down Chard
- Winey Burgers paird with Slo Down Red Blends
- Eggplant Alla Parmigiana w/ Inama Carmenere
- Creamy Cucumber, Radish and Tomato Salad w/ Pinot Grigio
- Prosciutto Wrapped Chicken Tenders w/ Pinot Grigio
- Roasted Eggplant Pitas with Scaia Corvina
- Gazpacho with Neboa Albarino
- Portobello Burgers with Xiloca Garnacha
- Baked Chicken topped w/ Greek Salsa
- Grilled Jamaican Jerk Pork Chops w/ Zinfandel
- Mushroom Sliders with Syrah
- Butternut Squash Pizza
- Corn Grits with Shrimp Saute
- African Chicken Thighs
- Golden Beet and Strawberry Salad
- T-Bone Steak with Tomato/Herb Butter
- Sweet Potato Bisque
- Gift Registry
- Event and Party Hosting
- Vino Mas Picture Gallery
- Login Cart
- Store
- About
- Location
- Calendar
- Wine Club
- News and Wine Blog
- Menu
- Contact
-
Food Recipes with Wine Pairings
- Wild Salmon Chowder with EZYTGR Pinot Noir
- Whipped Feta dip with Old Love White Blend
- Sun-Dried Tomato and Feta white been dip
- Artichoke-Lemon Hummus
- Bruschetta with Black Olive Pesto, Ricotta and Basil
- Salmon Fra Diavolo with Mondeuse
- Drunken Lemon Cream Pasta w/Asparagus
- Sweet & Smoky Salmon Kabobs w/ Madfish Shiraz
- Lump Crab Corn Fritters w/ Creole Sauce
- Shrimp, Crab and Avocado Ceviche paired with Jacquère
- Spiced Salmon with Vin De Savoie Gamay
- Eggplant and beef Moussaka paired with Sisters Run Shiraz
- “Caesared” Salmon Salad Paired with Sister’s Run Chardonnay
- Sizzling Beef paired with Sister's Run Cabernet
- Poached Steelhead Trout w/ corn, zucchini topped with wine sauce
- Lamb Chops with Frizzled Herbs
- Baked Noodles w/Gremolata and Glazed Ham
- Beet and Goat Cheese Salad w/ Vouvray
- Mushroom French Dip with Cotes du Rhone
- Roasted Chicken Thighs & Onion and leek
- Balsamic Apricot Pork Chops
- Spaghetti Carbonara Portobella Mushrooms
- Pesto Meatball Pizza w/ Lovely Creatures Cab
- Puttanesca with Blackwater Omerta Carignana
- Buttery Shrimp w/Peas & Potatoes
- BBQ Chicken Bruschetta and Valravn Zinfandel
- Cilantro-Lime Steaks with Valravn Cabernet
- Cold Shrimp in Dill Cream Sauce and Madfish Sauv Blanc
- Grilled Eggplant Panzanella Salad with Garnacha
- Zucchini, Black Bean and Rice Skillet with Tempranillo
- Cilantro Lime Shrimp Scampi with Garnacha Bianca
- Salmon, Italian Style with Chianti
- Loaded Avocado Caprese Salad with Shrimp
- Chicken Mushroom Lazone
- Orange Roughy with Zucchini and Tomatoes
- Chicken Milanese with Herb Orzo Soup
- Classic Beef Stew with Elderton Shiraz
- White Bean & Sun Dried Tomato Gnocchi
- Braised Fish with Fennel in Puttanesca
- Clam Chowder with Bagueri Sauv Blanc
- Italian Wedding Soup with Bagueri Cab
- Black Bean, Corn, Butternut Squash Chili
- Cocoa-Spiced Steaks with red wine chocolate sauce
- Cauliflower Salad with Dill Ranch Dressing
- Spanish Style Shrimp in Chocolate Sauce
- Creamy Tomato Salmon Skillet paired with Quinta Nova
- Pork Chops with Roasted Strawberry wine sauce
- Classic Crab Cakes paired with Tricollis
- Crab and Cauliflower Gratin
- Moroccan pastilla pie with Zulal Areni
- Spiced Port Chops & Parsnips with Martellotto
- Jerk-Spiced Tilapia with Soaring Eagle Red Blend
- Chickpea & Beef Burgers w/ Whipped Feta
- Lemon-Herb T-Bone Steaks w/ L'Ecole Merlot
- Grilled Snapper w/ Marinated Charred Green Beans
- Scallps and Pesto Cream Sauce paired with Sauv Blanc
- Scallops With Carrot Cream And Basil
- Caprese Sliders with Chacras Malbec
- Grilled Salmon with Artichokes and Zucchini
- Red, Wine and Blue Burger paired w/Madfish Red Blend
- Chicken Piccata with Martellotto Chardonnay
- Marinated Sirloin Steaks
- Pork Banh Mi Burger paired with Gyotaku White Blend
- Mediterranean Yellow Fin/Ahi Tuna paired with Krasno Pinot Noir
- Spaghetti Carbonara paired with Krasno White Blend
- Coq au Vin with Cotes du Rhone
- Bourbon-Brined Pork Chops w/ Krasno Red Blend
- North African Pork Chops
- Creamy Carrot tart with Chenin Blanc
- Creamy Mushroom Chicken with Martellotto Malbec
- Loaded Potato Soup
- Scallops with tarragon beurre blanc
- Roots Remoulade with Smoked Salmon
- Chicken Piccata
- Grilled Steak with Mint Chimichurri
- Pan Roasted Salmon with barbecue beurre blanc
- Toasted Fennel Crusted Tuna w/ Rioja Red Wine Sauce
- Grilled Pork Tenderloin with Blackberries
- Green Gazpacho with vodka Shrimp
- Pork Chops with Radicchio & Pears
- Chipotle Shrimp sauce with Pasta
- Grilled Watermelon Lettuce Cups
- Summer Shrimp Scampi
- Pork Souvlaki
- Greek Style Meatballs with Skouras Aghiorghitiko
- Watermelon Salad with Feta and Mint
- Spicy Grilled Shrimp wth Sauteed Corn
- Maple Bourbon Glazed Pork Chops with Sweet Potato Mash
- Shredded Chicken Street Tacos paired with Mono Tempranillo
- Spanish Scampi with Carrots & Cumin paired with Diddly Bow Malvasia
- Grilled Lemon-Rosemary Chicken and Leeks
- Northwest Potato Poutine
- Beef Tenderloin with Blackberry Purée paired with Ryan Patrick Rock Island Cabernet
- Loaded Potato Soup with Chardonnay
- Spiced Pork Tenderloin with Sauteed Apples and Presqu’ile Pinot Noir
- Steak Chili with J.Wilkes Cabernet
- Cauliflower-Feta soup with J.Wilkes Pinot Blanc
- Chicken Schnitzel with Blaufränkisch
- Baked Seafood in Tomato Sauce with Cuvee Klimt
- Cod with Artichokes and Chickpeas
- Pork Penne with oranges & Walnuts
- Roasted Salmon Fillets with Crab Cake Topping
- Salmon with mushroom, butternut squash, spinach with red wine sauce
- Mexican Pizza with Yalumba Grenache
- Bacon Burger on Brioche Buns
- Grilled Asparagus Salad w/ Viognier
- Greek Scallops with Daou Chardonnay
- Glazed Grilled Chicken Thighs with Daou Pessimist
- Tomato-Butter Steak with Daou Cabernet
- Grilled Cauliflower Steaks with Pesto & Beans
- Roasted Beets w/ herbs and Feta
- Roast Chicken w/Sauce Chasseur paired with Slo Down Chard
- Winey Burgers paird with Slo Down Red Blends
- Eggplant Alla Parmigiana w/ Inama Carmenere
- Creamy Cucumber, Radish and Tomato Salad w/ Pinot Grigio
- Prosciutto Wrapped Chicken Tenders w/ Pinot Grigio
- Roasted Eggplant Pitas with Scaia Corvina
- Gazpacho with Neboa Albarino
- Portobello Burgers with Xiloca Garnacha
- Baked Chicken topped w/ Greek Salsa
- Grilled Jamaican Jerk Pork Chops w/ Zinfandel
- Mushroom Sliders with Syrah
- Butternut Squash Pizza
- Corn Grits with Shrimp Saute
- African Chicken Thighs
- Golden Beet and Strawberry Salad
- T-Bone Steak with Tomato/Herb Butter
- Sweet Potato Bisque
- Gift Registry
- Event and Party Hosting
- Vino Mas Picture Gallery
- Member Login
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Honig Cabernet
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Honig Cabernet
Tasting Notes
Bright blackberry, red plum, and raspberry fruit with notes of cranberry, black tea, spice and coriander seed. Luscious and balanced, with toasty oak and a long finish.Production Notes
The near-perfect 2016 growing season started early, saw ideal weather conditions throughout, and wrapped up as the valley's first significant fall rainstorm arrived on October 14. Thanks to a relatively steady and mild July and August, and then a series of warm days at the end of the growing season, the fruit progressed to perfect ripeness.Winemaker Notes
The fruit for this wine comes from both our sustainably farmed vineyard in Rutherford, and from local Napa Valley vineyards, with over half of it being sourced from the St. Helena and Rutherford appellations. Each vineyard block was harvested and made into an individual lot representing that block. The wines were pressed off the skins from 10 to 30 days after crushing. Blending generally takes place between January and April of the year following harvest. Bottled in June 2018.Ratings
James Suckling - 92 pointsWine Profile
| Vintage | 2016 |
|---|---|
| Wine Style | Red Wine |
| Varietal | Cabernet |
| Varietal Composition | 80% Cabernet Sauvignon 12% Petit Verdot 4% Merlot 2% Cabernet Franc 2% Malbec |
| Appellation | Napa Valley |
| Harvest Date | September 15– October 13, 2016 |
| Aging | Aged for 18 months in French and American oak barrels (11% new French oak and 22% new American oak) |
| Size | 750 ml |
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