Wine Dinner | Flemings | The Woodlands | July 9th

Join us at Fleming’s The Woodlands for a special wine dinner featuring our wines. This one-night-only event includes a perfectly prepared five course menu, expertly curated by Chef Partner Michael Eccles. Tables are limited, so please reserve yours today.

Saturday, July 9 | Flemings | 6:30 to 9:00 pm
1201 Lake Woodlands Drive | The Woodlands Mall | The Woodlands, TX 7738

$115 per Guest*
$100 per Guest* – Wine Club Members (limited to 2 guests)
* Excludes tax and gratuity

CALL 281-362-0103 TO RESERVE

First Course
Crab Cake
lemon and Chardonnay beurre blanc
PARMESON, Chardonnay Russian River Valley, 2013

Second Course
Salted Beet Salad
lemon truffle dressing
PARMESON, Rose of Pinot Noir Russian River Valley, 2015

Third Course
Espresso Dusted Lamb Chop
wilted greens and luxardo demi glace
PARMESON, Pinot Noir Sonoma Coast, 2013

Fourth Course
Porcini Rubbed Filet Mignon
gorgonzola cream sauce and black garlic butter
PARMESON, Zinfandel Russian River Valley, 2013

Frozen Lemon Gingersnap Pie
raspberry foam
coffee and tea

Wine Dinner | Crú | The Woodlands | July 13th

We hope you can join us at CRÚ in the Woodlands for a special wine dinner featuring our wines. Seating is limited, so please reserve your seat today.

CRÚ | Wednesday, July 13 | 7:30 to 9:30 pm
Market Street | 9595 Six Pines Dr, Ste 650 | Woodlands, TX 77380

$99 per Guest*
$89 per Guest* – Wine Club Members (limited to 2 guests)
* Excludes tax and gratuity

CALL 281.465.9463 TO RESERVE

First Course
House-Smoked Deviled Egg with Smoked Paprika
PARMESON, Rosé of Pinot Noir, Sonoma Coast, 2015

Second Course
Dungeness Crab Dip with Sliced Baguette
PARMESON, Chardonnay, Russian River Valley, 2013

Third Course
Blue Cheese Crusted Sirloin with Potato Croquettes and Red Wine Reduction
PARMESON, Zinfandel, Russian River Valley, 2013

Fourth Course
Pan Roasted Duck Breast with Wild Mushroom Tartlet and Dried Cherry Jus
PARMESON, Pinot Noir, Sonoma Coast, 2013

Chocolate Crème Brûlée with Gelatin Espresso Shot

End of First Official Harvest

As the vines begin to senesce on my first full harvest, I am left with a feeling of great relief and surprising sadness. This was by far the most intense, stressful and rewarding months of my life in recent history. This old body took a beating but kept on tickin’. I had so many competing commitments that it was tough to keep up most of the time- work at Alegria Vineyards, Mauritson Winery, Parmeson Wines, Fall baseball coach, soccer and what about the family… But I must say I came out stronger both physically and mentally, received quite an education and continued respect for the people in this business. This is hard work no doubt about it and I can’t wait to do it again next year!

All of the wine is barreled down and becoming more delicious every day. Will likely bottle the chardonnay and pinot noir mid-2014 and the zin late-2014.

Work will continue in the vineyard – composting, planting cover crops, pruning, trellis and irrigation repair. The pace is significantly slower at this point which will give me time to complete the label, take some classes and catch up on everything that was neglected over the past several months.



The Zin is coming along nicely. This is the block that I have been farming at Alegria Vineyards.



Pinot Noir

The Pinot Noir is also getting close to harvest. The grapes are on Wildcat Mountain on the border of Sonoma Coast and Carneros AVAs. Beautiful view overlooking Sonoma Raceway, San Pablo Bay and San Francisco in the distant. The vines get a constant breeze from the Petaluma Gap which makes the skins thicker and causes the vines to shutdown during the day. These grapes should make a beautiful wine.


Wildcat Pinot Pinot2


The Chardonnay is getting close to harvest (this week!). Two different clones 17 and 76 on 101-14 root stock. Beautiful hillside vineyard that is owned and farmed by Lee Martinelli, Jr. The Martinelli family has been farming apples and grapes in Sonoma County for generations.

chard2 chard


The weather this year has been unusual which is becoming the norm. Had a very hot spell at the beginning of the season. In fact, some of the Petite Syrah and Trousseau got a sunburn (see pics below). Most growers were claiming 2 -4 weeks ahead. Then the cooler weather set in for several weeks and slowed everything down. Had some rain as well but no mold/fungus issues so far. We shall see what Mother Nature has in store for us as we continue through the season.

Here is what sunburn looks like (July 5).Sunburn


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