Winter Wines at the UK’s Wine Hotel & The Vineyard raises funds for Northern California fire fund

  • The Vineyard’s Head Sommelier selects wines for the winter months
  • The Vineyard is home to 30,000 bottles in its cellars, 100 wines served by the glass
  • Head Chef Robby Jenks unveils a selection of tasting menus paired with wines
  • #GrapePricedWine campaign showcases accessible wines for all
Ladywithwine Winter Wines at the UKs Wine Hotel & The Vineyard raises funds for Northern California fire fund

The Vineyard is the UK’s wine hotel, home to over 30,000 bottles of wine. Sir Peter Michael, owner of The Vineyard, founded his Winery in Sonoma County in 1982. The wine growing philosophy was modelled on the French tradition with modern influences. The result is a product of high quality and limited quantity. Guests can see Sir Peter’s work at The Vineyard Hotel. Californian wines feature heavily on the wine card with many served by the glass. The hotel will celebrate its 20th anniversary in 2018.

The hotel’s award-winning sommelier Roman Bourger won ‘UK Young Sommelier of the Year’ for 2016 and here he selects ideal wines for winter:

Chignin, Domaine Bertholier, Jacquère, Argile sur Schiste, Savoie, France, 2014                        £9.00 / £48.00

Winter is the perfect time for cheese based dishes such as raclette, fondue and tartiflette. This wine is made from a grape local to the Savoie region, Jacquère, that is fruity but also with a high acidity to cut the fattiness of cheese any other rich and wintery meal.

Donelan, Roussanne/Viognier, Venus, Sonoma County, CA, 2013            £13.00 / £72.00

Vegetables eaten during the winter such as pumpkin or root vegetables often have a natural sweetness. This fabulous blend shows intense aromas of white flower, ripe exotic fruit as well as an oily texture that perfectly match these vegetables, especially served with poultry or white meat.

Plan B! Shiraz/Tempranillo, Frankland River, Australia, 2013     £8.00 / £39.00

An intense and deep blend. Shiraz is well known for its spiciness and jammy character. It is a great partner to game such has venison or wild boar especially with a red wine sauce seasoned with winter spices.

Rosso di Montalcino, Conti Costanti, Tuscany, Italy, 2015            £12.50 / £75.00                 

A fantastic wine made from Sangiovese grape and kept in big French oak barrels for 12 months. This wine as beautiful aromas of wild strawberry, red cherry and blackberry with undertones of liquorice and light toast. It is elegant and deep and would perfectly match with pheasant or hare. It drinks beautifully well but could definitely be kept for a few years to develop more complexity.

Everything at The Vineyard Hotel is about wine. Each of the 49 bedrooms and suites are named after iconic wines. The award-winning 5 bubble spa offers a selection of wine themed spa treatments. The hotel run WSET courses and exams across several levels allowing guests to achieve a qualification in wine. There are 24 wine and food events throughout the year including Wine School evenings.

Head Chef Robby Jenks won an Acorn award at the 3 AA Rosette restaurant in 2016 and works with Romain when it comes to pairing his dishes with wines. The Vineyard hotel’s menus, all created by Robby include his Discovery Tasting Menu (5 dishes £75.00), the Judgement of Paris Tasting Menu (7 dishes £89.00), Vegetarian Tasting Menus, a lunch menu (3 courses £29.00), a dinner menu (3 courses £65.00) and a more relaxed California Bar Menu.

PMW 7376 Cabernet Sauvignon 1024x731 Winter Wines at the UKs Wine Hotel & The Vineyard raises funds for Northern California fire fund

The Vineyard have unveiled a #GrapePricedWine (Grape Priced Wine) campaign to introduce wines from around the world to a wider audience, showcasing accessible wines at great prices, with tips on how to choose the right wine within different budgets. Romain Bouger, has selected three favourites which are available from local supermarkets for under £20.

Blanquette de Limoux, 1531, Languedoc-Roussillon, France, 2015 (Tesco, £9.00)

A delicious sparkling wine made from a local varietal called Mauzac. It is fresh and ripe with a delicate intensity, fine bubbles and a lively finish. It is historically the oldest sparkling wine ever made, dating back to 1531.

Pessac-Léognan, Château Tour Léognan, Bordeaux, France, 2014 (Waitrose, £14.99)

In my opinion, this is a great example of white Bordeaux (and from a top producer, the Perrin family also producing Château Carbonnieux). It is a classic blend of Sauvignon Blanc and Sémillon with a touch of oak which brings a delicate texture to the wine. It is dry, fresh but with a creamy mouth feel and intense aromas of boxwood, pink grapefruit and lime.

Colinas de Uruguay, Albariño, Uruguay, 2016 (Sainsbury’s, £8.00)

A classic Spanish varietal, very fresh, lively and crisp. It definitely is a summer wine and a great alternative to Sauvignon Blanc or Pinot Grigio

The Vineyard Hotel Christmas Tree Winter Wines at the UKs Wine Hotel & The Vineyard raises funds for Northern California fire fund

Start planning Christmas early this year and book a two or three night escape at the UK’s wine hotel between 24th and 27th December. The Vineyard is ideally placed geographically in Berkshire to gather the entire family, close enough to main roads, a railway station and Heathrow Airport. Two nights priced £749 per person including a wine masterclass, several dinners, entertainment, breakfasts and use of the spa facilities. And The Vineyard’s Christmas Tree is definitely the most unique tree in a hotel!

Eat. Sleep. And drink wine.

www.the-vineyard.co.uk

The Vineyard, Stockcross, Newbury, Berkshire RG20 8JU 01635 897589

Accommodation and breakfast is priced from £247 based on two guests.

 

The Vineyard raises funds for Northern California fire fund

The Vineyard hotel – which has the largest Californian wine list in the U.K. – is raising money for those affected by the recent fires in the north of the region.  The hotel is owned by Sir Peter Michael, who also owns the Peter Michael Winery which is based in Sonoma County’s Knights Bridge, and which has narrowly escaped fire damage.

CaliforniaWinery 1024x683 Winter Wines at the UKs Wine Hotel & The Vineyard raises funds for Northern California fire fund

The Vineyard is donating sales from the winery’s “Coeur à Coeur” 2007, which will be served by-the-glass until the end of November.  Production levels of this, the estate’s top white wine, are tiny, with the annual U.K. allocation just 24 bottles.  The Vineyard will offer it at just £15.50 a glass, all of which will go to the Sonoma County Resilience Fund (http://www.sonomacf.org).  “Coeur à Coeur” is a 50: 50 blend of Sémillon and Sauvignon Blanc, from the winery’s Les Pavots Vineyard which reaches to 1,400 feet above sea level.

Commenting on the fires, James Hocking, Wine Director at The Vineyard, said: “it has been quite heart-breaking to hear of the loss of life and destruction caused by the Napa and Sonoma fires. California is a region that many of us in the U.K. wine trade have an emotional connection to and we are keen to support those affected.”

www.the-vineyard.co.uk

~ends~

Date: 18th October 2017

Notes to editors:  For further information, including images, please contact:

Sally Bishop @ Relish PR

Coeur à Coeur, Peter Michael Winery, 2007

Vineyard:     Les Pavots, Knights Valley, Eastern Sonoma County

Elevation:     500 – 1,400 feet

Soil:               Volcanic-origin Rhyolite
Exposure:     South-southeast

Production:  Harvest took place from 8th to 26th September 2007. Grapes were hand-picked and sorted, whole cluster pressed and naturally fermented in French oak barrels. No malolactic fermentation was conducted to preserve vibrancy. Both varietals were aged separately on their lees for 8-9 months with gentle bâtonnage before the final blend.  Bottled on 13th May, 2008.

2007 harvest

Winter and spring were dry; bud break, bloom and set occurred a bit early and very evenly. The weather was nearly perfect for fruit development from May through harvest. While there was one sharp heat spike in July, diligent attention by the vineyard staff prevented any crop damage. As the fruit matured, hand-thinning carefully trimmed the yields to a moderately low level, allowing a pure expression of the different terroirs. Harvest started a little earlier than normal. During ripening, the contrast of the temperature maintained a crisp natural acidity that allowed the vineyard to express its full potential.