Come in this weekend and try a sample of our newest release, 2015 Roussanne Dessert. This fortified Roussanne has really nice aromas of nectarine, tangerine, star fruit, peach and honey with floral overtones and hints of coconut and roasted nuts. Sweet flavor of ripe honeydew melon. Great overall balance of alcohol and sweetness. Perfect as an after dinner dessert or for the sauterne enthusiast.Read More
Medium-bodied with aromas of violets, vanilla, black cherry and currants, with a hint of tobacco. Moderate
tannin structure and well balanced. This estate grown Cabernet Sauvignon was available only to Club 228 members until now. Come in this weekend and grab one of the few bottles remaining!
Drop in this weekend for a free sample of our new release, 2015 Syrah. This estate grown, old-world style Syrah is similar to the wines of Côte Rôtie in the northern Rhône: 95% Syrah; 5% Viognier. Aromas of black currant, raspberry, violet, and chocolate molé along with hints of hickory, bacon fat, white pepper and smoke. Full-bodied with a good balance of acidity and alcohol with fine grained tannins throughout the palate. Long aging potential. Only 237 cases produced.Read More
Our 2015 vintage estate Chardonnay is now available in the tasting room. We will be celebrating with free Chardonnay tastings and live music this Saturday, August 13. Gates open at noon. Music by guitarist, Sebastian Kirpal, from 1:30 – 3:30.Read More
Saturday, May21, we are releasing our 2014 vintage Chateau Rouge. Chateau Rouge is a blend of our Rhone varieties, including Syrah, Mourvedre, Grenache, Carignan and Roussanne. This wine spent four months in a French oak barrel. It is a medium bodied, dry red and one we can’t wait to enjoy. While this vintage will be available to taste for free all weekend long, thereafter it will only be available to taste from our Premium Wine Tasting section.
We are also conducting our Vineyard & Winery Tour this Saturday, May 14, at 3:00. If you would like to make reservations, please use the form on our website. Cost is just $15 per person, or free for any Club 228 member.
If you are a fan of sweet reds, then you will enjoy our latest vintage of Intermission. It is light-bodied and smooth, with flavors of raspberry, candied apple and sweet pepper. Production is very limited so it will not be available for very long.
Not only is the wine good, but label artwork by Julie Pitman makes these bottles collectible.Read More
The precursor of Memorial Day, Decorations Day, was first observed in 1868, as a day to honor and remember fallen soldiers of the Civil War. 147 years later, we carry on the tradition of remembering America’s fallen soldiers of every war. Whether we are at war or in a period of peace, we will always remember those heroes who sacrificed their lives for our freedom and way of life.
As a small token of our appreciation for the men and women who have served and who do so now, we will be serving a free BBQ plate this Saturday to all Active Military Personnel and honorable Veterans. All others may enjoy a hearty beef plate for just $5 (free for Club 228 members). Tack on a FREE tasting of our newest wine release, and you’ve got a great meal!
The food will be available from the time we open at noon until we run out so don’t take too long getting here!Read More
Our 2013 Ryan’s Red is now available in the tasting room! Ryan’s Red has been one of our most popular dry reds since it was first introduced. The 2013 vintage delivers rich aromas of red cherry, balanced fruit flavors and a hint of black pepper on the finish. It goes great with BBQ pork ribs so I’ve included a recipe below that I whipped up the other day.
Ryan’s Red is December’s Wine of the Month. When visiting Arché, Club 228 members can get a bottle of Ryan’s Red, a glass of wine of the member’s choice and a snack, all for just $20 + tax.
Oven BBQ Country Style Pork Ribs
6-8 country style pork ribs
2 cups BBQ sauce
Preheat oven to 300ºF. Place the ribs in a large baking dish and cover with half the sauce. Roll the ribs around to completely coat them. Cover with aluminum foil and bake for 3 hours. Uncover, increase temperature to 350 and bake another hour, turning after 30 minutes. Remove from pan and serve with remaining sauce.
1½ Tbs olive oil
1 Tbs minced onion
1 clove minced garlic
¼ cup apple cider vinegar
2 Tbs Ryan’s Red
½ tsp Worchestershire sauce
½ tsp soy sauce
½ tsp molasses
¼ cup chili powder
1 Tbs brown sugar
½ tsp mustard powder
½ tsp freshly ground black pepper
Place olive oil and onion in medium-sized sauce pan. Saute over medium heat until onion begins to soften. Reduce heat to low, add garlic and saute until onion and garlic are soft. Whisk in remaining ingredients and continue to simmer for 5 minutes, stirring occasionally.Read More